The holidays are over and it's New Year's resolution time. If this year's list includes eating healthy, we've got the perfect recipe to keep you sticking to that resolution. You may think of chicken wings as bar food, but these saucy babies are great for, say, watching the Big Game. We ditched the standard deep-frying procedure in favor of a crispy broiling method that maintains the plump, juicy goodness of the wings while curtailing the messy effects of oil in the kitchen and on the waistline. These crowd-pleasers are a breeze to prepare, and we offer several bold flavor variations for lots of wing fun. 4 pounds of chicken wings (split at the joints, tips removed) 1 teaspoon kosher salt
CLICK HERE TO WATCH HOW IT IS MADE>> 1 cup Joe and Son’s Peach White Balsamic* 1 16-ounce bag frozen peaches, slightly defrosted 1 bottle chilled Prosecco or other sparkling white wine A sprig of mint or fresh raspberries for garnish Place half of the peaches and half of the balsamic vinegar in the blender. Blend until smooth. Add remaining peaches and balsamic vinegar and blend until it is smooth. Spoon into a a glass. Add Prosecco. Serve in glasses with garnish. Serves 4-6. *You can do the same with any of the dark berry balsamics such as Blueberry, Strawberry, Raspberry, or Blackberry Ginger and puree with fresh or frozen berries for another variation.
Nothing beats fresh ingredients, but there are just some days when a trip to the store is nearly impossible and I like to keep on hand basic staples which allow me to throw together a meal in a snap. Those kinds days call for pantry pasta dinner and this linguini with clam sauce is my favorite. This quick dinner is not only delicious, but it comes completely out of your pantry with the exception of the optional fresh parsley. These are ingredients that you can keep on hand for a quick and satisfying meal any day of the week even on the days that you have time to make it to the store! 1 pound dried linguini 1/4 cup Milanese Gremolata Olive Oil 6 fillets flat anchovies 4-5 cloves garlic, chop
1/4 cup Neapolitan Herb Balsamic Vinegar 1/2 cup Garlic Olive Oil 1 large red onion, halved, thinly sliced 1 yellow bell pepper, cut into 1/2-inch-wide strips 1 red bell pepper, cut into 1/2-inch-wide strips 1 1-pound eggplant, cut into 1/2 cubed 2 medium yellow squash cut into 1/3-inch-thick rounds 2 medium zucchini cut into 1/3-inch-thick rounds salt and fresh cracked pepper In a small bowl, add Neapolitan Herb Balsamic Vinegar. Slowly drizzle in Garlic Olive Oil and whisk till completely combined. Season to taste with salt and pepper. Preheat oven to 450°F. Toss onions and next 5 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2
2 tablespoons Persian Lime Olive Oil 1 cup chopped white or yellow onion 3 cloves garlic, thinly sliced 1 teaspoon salt 3 tablespoons red curry paste 1 large butternut squash, peeled and cubed (about 7 cups) 1 quart (4 cups) unsalted chicken broth 1 can (14 oz) coconut milk 2 tablespoons Honey Ginger White Balsamic 1/2 cup cilantro, chopped 1/2 cup salted roasted peanuts, chopped In a medium Dutch oven, heat Persian Lime Olive Oil over medium. Add onion and garlic and 1/2 tsp salt and sweat for about 3 minutes. Stir in curry paste and cook 1 minute to develop flavor. Add squash, broth and 1/2 tsp salt. Cover and bring to a gentle boil. Cook 20 minutes or until squash is tender. Check liquid
4 large bone-in pork rib chops, 1 1/4 to 1 1/2 inches thick (8 to 12 oz. each) Salt and pepper 2 tbsp. Mushroom Sage Olive Oil + more for drizzling 1 small onion, chopped 4 cloves garlic, crushed 1/3 cup Mission Fig aged balsamic vinegar 1/2 cup chicken stock 2 cans (14 to 15.5 oz. each) cannellini beans, drained fresh sage leaves (chiffonade) cut into thin strips for garnish (optional) Preheat the oven to 425°. Heat a cast-iron skillet over medium-high. Season the chops with salt and pepper. Add two tablespoons of Mushroom Sage Olive Oil to the pan; swirl to coat the bottom of the skillet. Cook the chops until browned on both sides, then hold with tongs to brown the edges, 6 to 8 minutes to