Tag: dinner

Peanut Butter & Jelly Chicken Wings

Categories RecipesLeave a Comment on Peanut Butter & Jelly Chicken Wings

I’m hesistant about peanut sauces. They tend to be too sweet for me, and I am not a sweet meats girl. However, when we were in Savannah, these PB&J chicken wings were highly recommended, and I quickly became obsessed. I had to find a way to make them at home, and luckily, I found a recipe from Pekin the Chef that was spot on. Though it seems complicated, I promise they are easy. The peanut sauce is not overly sweet; it has almost an umami flavor. You pair the chicken wings with this slightly spicy peach jam. It’s never too late to switch it up and try out some new flavors. I air-fried the chicken wings; you are welcome to fry them up, bake them, or do whatever you like.

Ingredients

Chicken Wings

  • 2lbs Chicken Wings
  • 1 TSP Salt
  • 1/2 TSP Black Pepper

Pecan Peanut Butter Sauce

  • 1/4 Cup Pecans, toasted & finely chopped
  • 2 TBSP Butter
  • 1/2 Cup Peanut Butter
  • 2 TBSP Soy Sauce
  • 1 TBSP Honey
  • 1 TBSP Rice Vinegar
  • 1 TSP Garlic, minced
  • 1 TSP Ginger, freshly grated
  • 2 TBSP Water

Peach Jam Dipping Sauce

  • 1/2 Cup Peach Jam
  • 1 TBSP Apple Cider Vinegar
  • 1/4 TSP Red Pepper Flakes
  • 1 TBSP Water

Let’s Get Cooking

Rinse the chicken wings and pat them dry. Season with salt & pepper and let sit at room temperature for 20 minutes.

Preheat the air-fryer to 400F. Airfry the chicken wings in batches for 25 minutes, flipping them halfway through. Once all cooked, place to the side.

Make the Pecan Peanut Butter Sauce.

In a small saucepan, toast the pecans over medium heat until fragrant. Set aside.

In a small saucepan, melt the 2 TBSP butter over medium heat. Add in the 1/2 cup of peanut butter, and stir until it begins to melt.

Stir in the toasted pecans. Add in 2 TBSP soy sauce + 1 TSBP honey. Stir well, then reduce the heat to low to keep warm.

Make the Peach Jam Dipping Sauce.

Warm up 1/2 cup of peach jam either in a microwave-safe bowl or on the stove top.

Stir in 1 TBSP Apple Cider Vinegar + 1/4 TSP Chili Flakes. If the jam is still too thick, add water.

In a large mixing bowl, add in the cooked chicken wings and warmed pecan peanut butter sauce, and coat evenly. Serve with the peach dipping sauce and enjoy.

Made with Love,

Hannah

Butternut Squash & Sausage Pasta

Categories Recipes1 Comment on Butternut Squash & Sausage Pasta

Fall is officially here and I could not be happier. I love nothing more than being cozy, snuggled up, with a hearty and comforting meal. In trying out some new recipes this year I stumbled across a few recipes for butternut squash pasta and I figured I had to try it, and I had these super cute Halloween-shaped noodles.

Ingredients

  • 2 1/2 Cups Butternut Squash, cubed
  • 1 Yellow Onion, chopped into halves then quartered
  • 3 Garlic Cloves
  • 2 TBSP Olive Oil + 1 TBSP
  • 1/2 Cup Chicken Broth
  • 16 oz Hot Italian Sausage
  • 2 TBSP Butter
  • 1 TBSP Dried Sage
  • 1/2 TSP Nutmeg
  • Salt + Pepper
  • 1/4 Cup Parmesan
  • 1lb Pasta, cooked according to package
  • 1/4 Cup Pasta water

Let’s Get Cooking

Preheat the oven to 400F.

Place butternut squash + onion + whole garlic cloves on a baking sheet. Toss with 2 TBSP of olive oil and toast for 15-20 minutes.

Once roasted, add to a blender + 1/2 Cup chicken broth and blend until creamy.

Cook the pasta according to package instructions. While the pasta is cooking add the remaining 1 TBSP of olive oil and cook the sausage. Remove and set aside.

In a large skillet, turn the heat to MED-LOW and add in butter. Once it begins to melt add in the 1 TBSP of sage and cook until fragrant. Add in the squash puree + salt + pepper + 1/2 TSP nutmeg. Slowly add in the reserved pasta water and allow to thicken up. Add in cooked pasta + cooked sausage + parmesan and toss to coat.

Serve immediately & enjoy!

Made with Love,

Hannah