Wednesday, June 1, 2011

Memorial Day Dinner

After yesterday's walks, flower planting and sewing (more on that to come) I was pretty hungry. We had bought chicken wings from our local meat market with the intention of cooking them friday but we didn't get to them so I made them last night. I used a recipe from Cooking for Isaiah and made Peach BBQ Glazed Chicken Wings, Roasted Vegetable Salad and Pineapple Coleslaw.

To make the sauce you marinate the chicken wings in, you can either make your own BBQ sauce or you can use store bought. Then you puree peaches and garlic in with it and let them sit for a while.

To make the salad you are supposed to take bell peppers, carrots, zucchini, and onion and roast them in the oven. Since it was already nearly 80 degrees in my house I decided that was not a viable option. I charred the peppers on the stove for a deeper flavor and then chopped up everything and sauteed them on the stove top. I also added a summer squash because we had it.




The vinegrette is balsamic vinegar, dijon mustard and olive oil. We only had white balsamic so I went with that, and I also added some honey. You pour it over the roasted vegetables and a bag of uncooked spinach and let the greens wilt. Once done I decided to make some pasta to add some substance. It came out much better than expected!



Pineapple and pineapple juice add a sweetness to traditional coleslaw that sugar cannot replicate!

Delicious chicken wings!

I also took some fresh mint and lemon and added it to a pitcher of water for a really refreshing drink!

No comments:

Post a Comment