Well, you guessed it...
Bobby Flay's Chipotle-Honey-Glazed Chicken Wings, although I made them with drumsticks instead. and I took the skin off. They were baked in the oven with just the rub before we grilled them with the glaze and they came out fantastic! Sticky, sweet, hot and spicy! So many flavors! This is a great recipe! We loved it. Cold leftovers tomorrow will be just as good, I'm sure! Standing in front of the frig, nibbling. I can just picture it now!
but I also made a really delicious salad that I found on Angie's Recipe's. Hers looked so good and I had this bag of red lentils just waiting, in the pantry, for years and years. Not really years and years, year is more like it. It's one of those things, I must have seen a recipe, bought the lentils, can't find recipe, the lentils just sat there. But then I saw Angie's Red Lentil Salad and I know, even Miss Picky would eat this! and she did! and she loved it!
Mine came out looking not so pretty, but it sure did taste good!
Red Lentil Salad
Source: Angie's Recipes
200 g red lentils (I used 2 cups)
4 cups water
1/3 red bell pepper, diced
3 cherry tomatoes, diced (I used more, quartered!)
1 small chunk zucchini, finely diced
3 tablespoons walnut oil
2 tablespoons raspberry vinegar
2 cloves garlic, finely minced
1/2 tablespoons dried parsley
Salt and pepper to taste
Rinse and remove any debris. Place lentils and water in a medium pot. Bring it to a boil and cook the lentils until soft but firm, about 8 minutes.
Whisk together the walnut oil and raspberry vinegar in a small bowl, add in the garlic, salt, and pepper. Dice the red pepper, zucchini and cherry tomatoes.
Once the lentils are done, drain and rinse with cold running water. Place them in a large bowl and toss together with the red pepper, cherry tomatoes, zucchini and dressing, mix in the dried parsley.
and those little pickles on the plate? Wickles Pickles. If you ever see a jar of them, buy them, buy two! They are amazing! Wickedly amazing! My newest addiction! Thank you to my four funny friends for turning me on to them!
Chipotle-Honey-Glazed Chicken Wings (or Legs!)
Source: Adapted from Grill It! by Bobby Flay
1 cup honey
2 to 3 tablespoons pureed canned chipotle chiles in adobo
2 tablespoons Dijon mustard
4 tablespoons ancho chile powder
salt and freshly ground black pepper
4 tablespoons oil
2 -3 teaspoons ground coriander
2 -3 teaspoons ground cumin
2 teaspoons Spanish paprika
3 pounds chicken wings (I used drumsticks and took the skin off)
Heat grill to medium-high.
Whisk together the honey, chipotle puree, the mustard, 1 tablespoon of the ancho powder, 1 teaspoon salt, and 2 tablespoons of the oil in a small bowl. Divide the glaze evenly between 2 bowls, one small, the other large.
Stir together the remaining 3 tablespoons of ancho powder with the coriander, cumin, and paprika in a small bowl.
Rinse the chicken under cold water and pat dry with paper towels. If you are using wings, then cut the tips off the wings and discard (or freeze and use for making chicken stock). Cut each wing into 2 pieces through the joint. If using drumsticks, remove the skin if you like, easier to do by holding the bottom of the leg with a paper towel and taking another paper towel and pulling the skin down and then off.
Place the chicken in a large bowl, add the spice rub and the remaining 2 tablespoons oil, and toss to coat. Season with salt and pepper and place the wings on the grill in an even layer. Grill until golden brown and slightly charred, 4 to 5 minutes. Reduce the heat of the grill to medium, turn the chicken over, and close the lid of the grill. Continue grilling until just cooked through, 15 to 20 minutes longer, brushing with the small bowl of glaze every few minutes and turning once during the last 10 minutes of cooking.
Transfer the chicken to the large bowl, brush with the reserved glaze, and toss to coat.
My Notes: I roasted the drumsticks in a 350 degree oven until they were mostly done, then finished on a gas grill!