Sweet Peas and Saffron http://sweetpeasandsaffron.com Tue, 29 Jul 2014 02:23:45 +0000 en-US hourly 1 http://wordpress.org/?v=3.9.1 MOROCCAN CHICKPEA SLIDERS WITH SPICY HARISSA MAYO AND MINT http://sweetpeasandsaffron.com/2014/07/moroccan-chickpea-sliders-with-spicy-harissa-mayo-and-mint.html?utm_source=rss&utm_medium=rss&utm_campaign=moroccan-chickpea-sliders-with-spicy-harissa-mayo-and-mint http://sweetpeasandsaffron.com/2014/07/moroccan-chickpea-sliders-with-spicy-harissa-mayo-and-mint.html#comments Mon, 28 Jul 2014 16:43:57 +0000 http://sweetpeasandsaffron.com/?p=4514 These Moroccan-spiced chickpea burgers are packed with carrots and zucchini and topped with spicy harissa mayo and fresh mint.

Moroccan Chickpea Sliders with Spicy Harissa Mayo and Mint | sweetpeasandsaffron.com

Monday…where did you come from?

Is it just me, or is the week-end even busier than week days?  We are constantly trying to get things done on the week-end…chores, groceries, projects.  Which basically means one of us hangs out with Kai while the other one is productive.

And this week-end, I was productive!  After four years of living in this house, I finally painted our ugly red and brown dining room!  {Well I’m almost done…but the hard work is over, at least!}

I am very excited because I take most of my food photos in the dining room, and red/brown walls don’t do much for the light.  The new, lighter colors should hopefully improve the lighting situation :D

 

Moroccan Chickpea Sliders with Spicy Harissa Mayo and Mint | sweetpeasandsaffron.com

Moroccan Chickpea Sliders with Spicy Harissa Mayo and Mint | sweetpeasandsaffron.com

So maybe I got caught up with how delicious these sliders tasted, or maybe it was the fact that Ben and Kai were patiently not so patiently waiting for dinner.  Whatever it was, I somehow ended up with pretty much the same photo…over and over.  Oops!  Just think of it as the evolution of a burger getting ‘dressed’.

Anyhow.  I realized awhile back I didn’t have any burger recipes on this blog and I’ve been on a bit of a mission to add some ever since…specifically healthy ones.  These Greek Turkey Burgers with Whipped Feta were so good I had to make another burger.

This time, I have found my ultimate veggie burger!  Things to love:  they are mini.  They are Moroccan….ish.  I got to use my new food processor.  They are SO easy to make.  They taste oh-so-amazing!

 Moroccan Chickpea Sliders with Spicy Harissa Mayo and Mint | sweetpeasandsaffron.com

Moroccan Chickpea Sliders with Spicy Harissa Mayo and Mint | sweetpeasandsaffron.com

I mean, chickpea, carrot and zucchini-packed patties, spiced with ras-el-hanout {a Moroccan spice blend, and you can make your own!}, tossed with some egg to hold it all together, and some flour and Panko to get things nice and crispy…these = YUM, on their own.

But then topped with spicy harissa mayo, a mint leaf, and crunchy lettuce, then sandwiched between soft slider buns?  YUMMM!

Promise me you won’t skip the mint leaf?  It is the magical ingredient on these sliders.  It brings a bright freshness that ties the spicy mayo and the chickpea patties together.  SO GOOD.

Approved by the adamantly non-vegetarian, Ben, who will usually ask “where’s the meat?” on any vegetarian meal.  These are perfect for Meatless Monday…but really for any day of the week.

 

5.0 from 2 reviews
MOROCCAN CHICKPEA SLIDERS WITH SPICY HARISSA MAYO AND MINT
 
Prep time
Cook time
Total time
 
These Moroccan-spiced chickpea burgers are packed with carrots and zucchini and topped with spicy harissa mayo and fresh mint.
Author:
Serves: 15
Ingredients
Moroccan Chickpea Burgers
  • 1 can chickpeas
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 2 cloves garlic, minced
  • 1 egg
  • 2 tbsp panko breadcrumbs
  • 2 tbsp all purpose flour
  • 1 tsp ras el hanout spice blend {see note}
  • ¼ tsp pepper
  • ¼ tsp salt
  • ⅛ tsp cayenne
  • Oil {for frying}
Spicy Harissa Mayo
  • 1 cup mayonnaise
  • 1 tsp harissa paste {or more, if you want it extra spicy}
  • ½ tsp ground cumin
Toppings
  • 15 mint leaves
  • 15 slices onion
  • 15 lettuce leaves
Instructions
Moroccan Chickpea Burgers:
  1. Pulse chickpeas in a food processor 5-7 times until roughly processed {they should still be chunky}.
  2. Place shredded zucchini in a colander. Sprinkle with a small amount of salt and allow to sit for 10 minutes. Press against colander to get rid of excess liquid from zucchini.
  3. In a large bowl, combine all remaining burger ingredients.
  4. Heat oil in a frying pan over medium heat.
  5. Form 2-3 tbsp sized patties. Make sure to firmly pack them.
  6. Cook for around 2 minutes on the first side, 1 minute on the second side, until they are browned and firm to the touch.
Spicy Harissa Mayo:
  1. Whisk together the mayonnaise, harissa paste and ground cumin.
Notes
Ras el hanout is a Moroccan spice blend, for a recipe, see link below this card.
If patties are too crumbly, try adding an extra egg yolk to the mix.
Makes 15 sliders...but you will want to eat 2-3 for a meal-sized serving, so makes 5 or so portions.

 

For a ras el-hanout spice blend recipe, see this Gourmet recipe

]]>
http://sweetpeasandsaffron.com/2014/07/moroccan-chickpea-sliders-with-spicy-harissa-mayo-and-mint.html/feed 10
KEY LIME PIE SANDWICH COOKIES http://sweetpeasandsaffron.com/2014/07/key-lime-pie-sandwich-cookies.html?utm_source=rss&utm_medium=rss&utm_campaign=key-lime-pie-sandwich-cookies http://sweetpeasandsaffron.com/2014/07/key-lime-pie-sandwich-cookies.html#comments Fri, 25 Jul 2014 15:23:52 +0000 http://sweetpeasandsaffron.com/?p=4548 Key lime cream cheese filling is sandwiched between two soft graham cracker sugar cookies in this sweet and citrussy dessert.

Key Lime Pie Sandwich Cookies: key lime cream cheese filling is sandwiched between two soft graham cracker sugar cookies | sweetpeasandsaffron.com

I don’t know about you guys, but my summer is flying by waaaay too quickly!  How is it almost August?!

It’s around this time in the summer when I look at my summer bucket list and realize it’s still pretty much full.

One item on this list was to take Kai hiking.  So this past week-end, we got out the hiking backpack and headed out for a walk in the wilderness…sort of.  It was a pretty well trodden path.  Yet somehow we ended up off this well trodden path, bush-wacking, stepping through mud-holes, and at one point, stepping over a rusty barbed-wire fence.  Luckily we found the trail again, and got back to the car.

So…success!  I can cross something off my list!

One more thing on my list?  Key lime something.

Key Lime Pie Sandwich Cookies: key lime cream cheese filling is sandwiched between two soft graham cracker sugar cookies | sweetpeasandsaffron.com

Key Lime Pie Sandwich Cookies: key lime cream cheese filling is sandwiched between two soft graham cracker sugar cookies | sweetpeasandsaffron.com

I have professed my love for key lime before, and I am doing it again.

Specifically: key lime pie!  If you have never had key lime pie before, you are missing out!  It is sweet, creamy, and limey…but key limes are a bit different from normal limes…they are tiny for one thing, less tart, and almost a little bit orangey in flavor.  {And I hate oranges, but somehow I love key limes…go figure!}  One of the most important parts of a key lime pie is that sugary graham cracker crust.  Can’t skip that part!

I don’t make a lot of cakes or pies here, since it’s just the three of us, and Kai is a long way  few months from his pie eating days.  So I wanted to recreate the flavors of key lime pie in a more manageable size for our family…cookie size!

Key Lime Pie Sandwich Cookies: key lime cream cheese filling is sandwiched between two soft graham cracker sugar cookies | sweetpeasandsaffron.com

Key Lime Pie Sandwich Cookies: key lime cream cheese filling is sandwiched between two soft graham cracker sugar cookies | sweetpeasandsaffron.com

The easy way to make these cookies would have been to use graham crackers straight out of the package, but I am not a real fan of graham crackers…they are too dry and crumbly.   Doesn’t a nice, soft cookie sound better?

So I played around with a basic sugar cookie recipe, subbing out some of the flour for graham cracker crumbs and adding a touch of cinnamon to enhance the graham crackery-ness.

I struck gold with this recipe…I would eat these cookies without the key lime part!  They are almost like a ginger snap, but much milder in the spice-department and have that awesome graham cracker flavor.  Graham crackers without the crumbly dry mess?  Ah-maze-ing!!!!

For the filling, I combined cream cheese, powdered sugar, and the zest and juice of a few key limes.  Super fast and simple and delicious…try not to eat it straight out of the bowl, it is even better when smooshed between the graham cracker cookies!

These are good.  Really good.  The non-sweet-tooth Ben proclaimed these the ‘best cookies he’s ever eaten’.  I have to agree…and I’m a cookie connoisseur!

They taste exactly like a key lime pie.  If that’s your kind of thing, these are the cookies for you!

Key Lime Pie Sandwich Cookies: key lime cream cheese filling is sandwiched between two soft graham cracker sugar cookies | sweetpeasandsaffron.com

5.0 from 3 reviews
Key Lime Pie Sandwich Cookies
 
Prep time
Cook time
Total time
 
Key lime cream cheese filling is sandwiched between two soft graham cracker sugar cookies in this sweet and citrussy dessert.
Author:
Serves: 12
Ingredients
Graham Cracker Cookies
  • ¾ cup all purpose flour {94g or fluffed, spooned & leveled}
  • ¾ cup graham cracker crumbs {85g}
  • ¼ tsp ground cinnamon
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • ½ cup unsalted butter {113g}
  • ½ cup granulated sugar {100g- plus more for rolling}
  • ½ tsp vanilla
  • 1 egg yolk
Key Lime Cream Cheese Filling:
  • 8 oz cream cheese, softened {light is OK}
  • ½ cup powdered sugar {63g}
  • zest of 3 key limes {1 tbsp approximately}
  • juice of 2 key limes {1 tbsp approximately}
Instructions
Graham Cracker Cookies
  1. Pre-heat oven to 375 F. Line cookie sheets with parchment or silicone baking mats.
  2. Cream together butter and sugar. Add the vanilla and egg yolk and blend.
  3. In a separate bowl, combine flour, graham cracker crumbs, cinnamon, baking powder and baking soda.
  4. Mix the dry ingredients into the wet ingredients. They may not seem to come together right away but keep blending until your dough sticks together {1-2 minutes}.
  5. Roll dough into 1-inch sized balls. Roll balls in granulated sugar to coat.
  6. Bake for 6-7 minutes, until bottoms of cookies are lightly browned. Cool 5 or so minutes on cookie sheet and transfer to wire rack to cool completely.
Key Lime Cream Cheese Filling:
  1. Beat cream cheese with a stand or hand mixer until completely smooth. Add the powdered sugar and mix until completely incorporated.
  2. Add the lime juice and zest and mix. Taste and adjust lime if desired.
Assembly:
  1. Spread 1 or so tablespoons of cream cheese mixture on the bottom of a cooled cookie. Top with a second cookie.
  2. Serve immediately.
Notes
Makes 12 'sandwiches', or 24 total cookies.
Don't assemble cookie sandwiches until just prior to serving.

 

Filling inspired by Martha’s recipe

]]>
http://sweetpeasandsaffron.com/2014/07/key-lime-pie-sandwich-cookies.html/feed 25
EXTRA FLUFFY BLUEBERRY ALMOND PANCAKES http://sweetpeasandsaffron.com/2014/07/extra-fluffy-blueberry-almond-pancakes.html?utm_source=rss&utm_medium=rss&utm_campaign=extra-fluffy-blueberry-almond-pancakes http://sweetpeasandsaffron.com/2014/07/extra-fluffy-blueberry-almond-pancakes.html#comments Wed, 23 Jul 2014 13:12:22 +0000 http://sweetpeasandsaffron.com/?p=4513 These thick and fluffy greek yogurt pancakes are packed with blueberries, and have a quadruple dose of almonds!

Extra Fluffy Blueberry Almond Pancakes- greek yogurt makes these pancakes so thick and fluffy!   sweetpeasandsaffron.com

 I made pancakes!

Pancakes make me think of Saturday morning cartoons {the old banned kind, when the Wile E Coyote/road runner shenanigans were kind of violent}.  Also of the ski cabin where we spent week-ends growing up…but before you got your pancake, you’d have to make a trek outside…in the cold…to the outhouse.  And did anyone else’s dad make their pancakes look like Mickey Mouse or in the shape of their ‘letter’?  Pancakes in the shape of a D always tasted better!

Well, I haven’t made pancakes in years…mostly because I am an absolute zombie in the mornings…even after coffee…it takes me at least an hour to properly wake up and re-gain my human status.

But something came over me the other day.  I had pancake fever.  And the answer was pancakes…with blueberries…almonds…lemon zest…and greek yogurt!

Extra Fluffy Blueberry Almond Pancakes- greek yogurt makes these pancakes so thick and fluffy!   sweetpeasandsaffron.com

Extra Fluffy Blueberry Almond Pancakes- greek yogurt makes these pancakes so thick and fluffy!   sweetpeasandsaffron.com

Should I just go ahead and re-name my blog Sweet Peas & Greek Yogurt?  Because it seems like I put it in everything.  I love me some greek yogurt…what can I say?

I mean, I almost put greek yogurt on top of the pancakes, but I remembered that there was greek yogurt in the pancakes.  And maybe there’s such a thing as too much greek yogurt, although to me that’s in the same category as too much chocolate {which is just not a thing, people!}

Putting greek yogurt in these pancakes was an excellent decision.  It makes them so extra thick {thicker than a large blueberry, check out the pictures!}, but when you bite into them they are so light and fluffy.

They also end up nice and moist, so there was no need for oil or butter in these guys.

Extra Fluffy Blueberry Almond Pancakes- greek yogurt makes these pancakes so thick and fluffy!   sweetpeasandsaffron.com

Extra Fluffy Blueberry Almond Pancakes- greek yogurt makes these pancakes so thick and fluffy!   sweetpeasandsaffron.com

 I love this time of year because there is so much good, fresh fruit at the grocery store.  And LOTS of blueberries!

We have gone through 5 pounds of blueberries in just over a week…and there are only 2.5 of us at this house.  I’ve been putting blueberries in everything…so naturally they were going in these pancakes.

I also added a quadruple dose {you read that right!} of almonds: ground almonds, almond extract, slivered almonds, and almond milk.  Is that enough almonds for you?

When you bite into these pancakes, you get a juicy pop of sweet blueberries, then a slight crunch from the slivered almonds.  And lotsa almond flavor.  I also added a teaspoon of lemon zest…just to balance out the blueberry-greek yogurt-almond thing.

These are my new favorite pancakes!  Healthy, delicious, and easy enough that I could make them in my sub-human/zombie state first thing in the morning!

 Extra Fluffy Blueberry Almond Pancakes- greek yogurt makes these pancakes so thick and fluffy!   sweetpeasandsaffron.com

 

5.0 from 6 reviews
EXTRA FLUFFY BLUEBERRY ALMOND PANCAKES
 
Prep time
Cook time
Total time
 
These pancakes are extra thick & fluffy with the addition of Greek yogurt, and are full of fresh blueberries, slivered almonds, and lemon zest.
Author:
Serves: 2
Ingredients
  • 1 cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp ground almonds
  • 2 tbsp granulated sugar
  • 1 tsp lemon zest
  • ¾ cup Greek yogurt
  • 6 tbsp almond milk, or any milk {see note}
  • 1 egg
  • ½ tsp almond extract
  • ¼ cup slivered almonds
  • 1 cup fresh blueberries
Instructions
  1. In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
  2. In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.
  3. Combine wet and dry ingredients. Fold in slivered almonds and blueberries.
  4. Heat a frying pan over medium heat; spray with oil. Cook ¼ cup pancake portions for 2 minutes on the first side (or until edges have set and bottom is golden). Flip and cook for 1 minute on the other side (or until golden and cooked through)
Notes
Batter will be quite thick...you will need to flatten pancakes slightly with the back of a spoon.
If batter is too thick, add more milk one tbsp at a time.

 

]]>
http://sweetpeasandsaffron.com/2014/07/extra-fluffy-blueberry-almond-pancakes.html/feed 32
SMOKY SWEET POTATO HUMMUS http://sweetpeasandsaffron.com/2014/07/smoky-sweet-potato-hummus.html?utm_source=rss&utm_medium=rss&utm_campaign=smoky-sweet-potato-hummus http://sweetpeasandsaffron.com/2014/07/smoky-sweet-potato-hummus.html#comments Sat, 19 Jul 2014 14:54:14 +0000 http://sweetpeasandsaffron.com/?p=4498 Hummus is kicked up a notch with sweet potatoes, chipotle and lime.  Ready in 20 minutes, this is a healthy, protein-packed snack!

Smoky Sweet Potato Hummus- a protein-packed healthy snack that is ready in 20 minutes! sweetpeasandsaffron.com

I wish I were one of those people who loves shopping around for a deal.

Unfortunately I am the opposite…I just want to buy it…NOW!  I am the reason that Amazon 1-click purchasing exists.  Total impulse shopper here!

This week, I finally decided to buy a food processor.  {I know…I’m a food blogger without a food processor.  I also am currently blender-less…gasp!}

I nearly impulse-bought my new food processor at the grocery store, but Ben somehow convinced me to look around a bit first.  Well, THANK-YOU, Ben, because I found one for $45 less {which is basically 35% off} at Sears.  Who’d have thought?

So now, not only do I have hummus, but I can walk around bragging about what a deal I scored.  Bonus :)

Smoky Sweet Potato Hummus- a protein-packed healthy snack that is ready in 20 minutes! sweetpeasandsaffron.com

Smoky Sweet Potato Hummus- a protein-packed healthy snack that is ready in 20 minutes! sweetpeasandsaffron.com

Hummus was the entire reason I wanted to buy a food processor to start with…and now that I’ve finally gotten my hummus-fix, I can’t believe I waited so long to buy a food processor.

Homemade hummus is about a thousand times more delicious than the store-bought stuff.  It is SO easy to make.  And it is a protein-packed healthy snack!

 Smoky Sweet Potato Hummus- a protein-packed healthy snack that is ready in 20 minutes! sweetpeasandsaffron.com

Smoky Sweet Potato Hummus- a protein-packed healthy snack that is ready in 20 minutes! sweetpeasandsaffron.com

This hummus is even healthier with the added benefits of sweet potato.  Not only that, but the sweet potato gives it the most heavenly, smooth texture.  Hummus is all about that creamy, smooth texture, isn’t it?

The chipotle pepper and adobo sauce bring the smokiness and a bit of spiciness to the hummus.  If you’d prefer a less spicy version, leave out the chipotle pepper.

I added ground coriander, cumin, and some chilli powder.  These guys make a huge difference in flavor; my original recipe didn’t have these spices and the resulting hummus was pretty meh.

Well, now that I have myself a shiny new food processor, I guess I’d better start thinking about a blender.  Because guess what?  I have a frozen margarita planned for next week.  And it’s going to be goooood ;)

 

5.0 from 1 reviews
SMOKY SWEET POTATO HUMMUS
 
Prep time
Cook time
Total time
 
Hummus is kicked up a notch with sweet potatoes, chipotle and lime. This hummus is lower in calories than regular hummus, although you'd never know it!
Author:
Serves: 4
Ingredients
  • 300g sweet potato, peeled and cut into 1 inch cubes
  • Juice of 1 lime
  • 1 clove garlic
  • 1 550mL can of chickpeas
  • 2 tbsp tahini
  • 3 tbsp olive oil
  • 1 chipolte pepper
  • 4 tsp adobo sauce {from a can of chipotle peppers}
  • ½ tsp salt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp chili powder
Instructions
  1. Fill a medium pot with 0.5 cm of water. Add sweet potatoes and 'steam' for 10 or so minutes, until sweet potatoes are completely soft. Drain and rinse under cold water.
  2. While sweet potatoes are steaming, assemble the remaining ingredients in the base of a 7-cup food processor fitted with a steel blade.
  3. Add steamed sweet potatoes to remaining ingredients and process on high for one minute.
  4. Scrape sides of food processor and process on high for another minute.
  5. Serve with pita bread, veggies, crackers, or eat straight out of the bowl ;)

Skimlinks Test

 

]]>
http://sweetpeasandsaffron.com/2014/07/smoky-sweet-potato-hummus.html/feed 34
BLACKBERRY, WALNUT & BRIE SCONES http://sweetpeasandsaffron.com/2014/07/blackberry-walnut-brie-scones.html?utm_source=rss&utm_medium=rss&utm_campaign=blackberry-walnut-brie-scones http://sweetpeasandsaffron.com/2014/07/blackberry-walnut-brie-scones.html#comments Wed, 16 Jul 2014 15:12:16 +0000 http://sweetpeasandsaffron.com/?p=4458 These tender, buttery scones are anything but dry, and are loaded with sweet blackberries, crunchy walnuts and creamy brie.  So easy to make, and the perfect brunch or snack!

Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

Have you ever visit a place and then fantasized about running away from your current life and living there?

Well that kind of happened last week.

I dreamed that Ben, Kai and I lived in this amazing place they call Vancouver Island.  Where the air smells like the ocean and blackberries grow wild.  A place where snowfall is rare and the temperatures rarely dip below zero.  I want to live there!

Then you snap back to reality and realize that you are mid-way almost done your PhD.  You have bought a house.  You have a child.  OMG did I put down roots?!  How did that happen?

Well.  For now, I am going to have to settle for blackberries.  From the store.  Not the same…but they’ll have to do.

 Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

To be perfectly fair, this is not the first time I have fantasized about moving away and starting fresh…I’m pretty sure I did it when we visited Thailand…I definitely did it when we visited Brazil…and I actually did it when I visited Australia.

I turned my vacation into a stay-cation…almost 2 years.  I went for school.  Renewed my Visa and lived/worked in Melbourne.  Traveled, traveled, traveled.  Met Ben and dragged him back to Canada…only because my Visa had expired again!

Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

 But if there is any consolation that I won’t be running away to Vancouver Island in the next year or so…it’s these scones.

I have always had the impression that scones were dry, crumbly, and all-together lacking of flavor.  Until I stumbled upon this scone recipe.

It is so simple, and so tasty!  The scones are anything but dry, with a slightly crisp outer layer, and a tender, delicious, ever-so-slightly-sweet inside.  I used this base last summer when I made my Peach & Brown Sugar Scones with White Chocolate.  Holy guacamole, those were the best scones I’d even had.

Until now!

 

Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

 Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

 I think…I mean, it’s really hard to say which was better without having a scone-off.

But these blackberry, walnut and brie scones are goooood.

Are you thinking: blackberries and cheese? No thanks.  But guys, it’s BRIE.  I repeat: BRIE!!

Fruit and brie go together so amazingly well, and blackberries are no exception…I threw in some walnuts for some crunch, but pretty well left the rest alone.  These flavors really didn’t need any help.

So: crunchy walnuts, sweet blackberries and creamy brie in the form of one tender, buttery and delicious scone.   YesPlease.

Blackberry, Walnut & Brie Scones: sweet blackberries, crunchy walnuts and creamy brie in a tender, flaky scone. sweetpeasandsaffron.com

5.0 from 2 reviews
BLACKBERRY & BRIE SCONES
 
Prep time
Cook time
Total time
 
Moist buttermilk scones packed with blackberries and melty Brie cheese.
Author:
Serves: 8-10
Ingredients
  • 2 cups all-purpose flour {250g or fluffed, spooned & leveled}
  • ⅓ cup sugar {67g}
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into small pieces
  • ½ cup coarsely chopped walnuts
  • ½ pint blackberries cut in half {approx 1 cup}
  • ¾ cup + 2 tbsp buttermilk {plus extra for brushing tops}
  • 130g brie cheese, rind removed and cut into ½ inch cubes
Instructions
  1. Put brie in the freezer for 10 or so minutes.
  2. Pre-heat oven to 450 F.
  3. In a large bowl, combine flour, sugar, baking powder, and salt.
  4. Cut the butter into the flour mixture, and mix with a pastry tool until butter is small and crumbly.
  5. Gently fold in the blackberries and walnuts.
  6. Add the ¾ cup + 2 tbsp buttermilk and mix until just combined {be gentle}.
  7. Pat dough into 2 or 3-inch rounds and arrange on parchment or silicone lined baking sheets. Brush tops with a little extra buttermilk.
  8. Bake for 10 minutes.
  9. While scones are baking, remove brie from freezer, cut rinds off, and cut into ½ inch pieces.
  10. Remove scones from oven and form a depression in the tops using the back of a wooden spoon. Press a few squares of brie into each depression.
  11. Return to oven and bake for 2-3 more minutes until brie is melted, and scones are lightly golden.
  12. Allow to cool a few minutes on baking sheet until transferring to a wire rack to cool completely.
  13. Bake
Notes
Keep an eye on the brie so it doesn't completely run off the tops of the scones. Mine was perfect after 2 minutes of baking.
Make sure to keep butter cold. Mix dough just prior to baking.

 

Recipe adapted from MyRecipes.com

]]>
http://sweetpeasandsaffron.com/2014/07/blackberry-walnut-brie-scones.html/feed 23
CHICKEN SATAY SALAD http://sweetpeasandsaffron.com/2014/07/chicken-satay-salad.html?utm_source=rss&utm_medium=rss&utm_campaign=chicken-satay-salad http://sweetpeasandsaffron.com/2014/07/chicken-satay-salad.html#comments Mon, 14 Jul 2014 16:27:38 +0000 http://sweetpeasandsaffron.com/?p=4426  This chicken satay salad has crunchy cabbage, bean sprouts, peppers and carrots, tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken.  No oven needed!

Chicken Satay Salad: crunchy veggies tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken.  No oven needed! sweetpeasandsaffron.com

 Heya!

I’m back from my ‘holidays’.

I say ‘holidays’ because holidays sure are different when you are traveling with a baby…as in: NOT relaxing.  Or restful.

Despite not being the most relaxing holiday, it was great!  Kai got to meet so many relatives and spend some quality time with his grandparents.

So I think I need a holiday from my ‘holiday’, and I probably should be posting a cocktail, not a salad today.  But instead we’re going to have to recover with salad.

I might be the type to complain about this, except this is not just any old salad…

Chicken Satay Salad: crunchy veggies tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken.  No oven needed! sweetpeasandsaffron.com

 Chicken Satay Salad: crunchy veggies tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken.  No oven needed! sweetpeasandsaffron.com

Yesss…another salad!

Can I please proclaim this to be the ‘summer of salads’?  Because there have been a few of them, and more to come, I’m sure.

We live on salads here…they are so easy, produce very few dishes, taste so fresh, crunchy, and amazing, and…I guess they’re good for you, too!  Which is important when you also like chocolate and cheesecake and desserts and happy hour cocktails.

Chicken Satay Salad: crunchy veggies tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken.  No oven needed! sweetpeasandsaffron.com

Yes, salad.  I may or may not have mentioned this before: salads at our place= NO LETTUCE.  What does lettuce really give you?  No nutrients.  No helping you feel full.  To me, it’s like eating air!  Dull, flavorless air.  What’s the point?!

I am kind of radical with my anti-lettuce feelings.  Maybe I’m weird.  I just prefer spinach, or kale {both of which have plenty of nutrients}, or, in this case, cabbage.

The cabbage in this salad is all about the crunch factor.  And cabbage + shredded carrots, yellow pepper and crispy bean sprouts?  CRUNCH CRUNCH CRUNCH.

And that’s before the salted peanuts.

Chicken Satay Salad: crunchy veggies tossed in a sweet and spicy peanut-ginger sauce, and topped with grilled peanut-ginger chicken.  No oven needed! sweetpeasandsaffron.com

This crunchy salad is tossed in a spicy ginger-peanut-sesame dressing, which also happens to be the marinade for the chicken.  #killingtwobirdswithonestone #whataweirdmethaphor

The chicken is sliced into thin strips, then marinated for a few hours.  Next, it is threaded onto bamboo skewers and grilled.  Yes, there is no need for your oven tonight :)!  {So if you are wussy heat intolerant like me, huge YAY!!  during these hot summer months for not needing to turn on the oven!}

So yes…if you like peanuts, ginger,  sweet/salty/spicy…and a crunch-tastic salad topped with amazingly delicious satay chicken, this is the salad for you.

 

5.0 from 3 reviews
CHICKEN SATAY SALAD
 
Prep time
Cook time
Total time
 
This chicken satay salad has fresh, crunchy vegetables and grilled chicken tossed in a spicy peanut-ginger sauce. An easy, fresh dinner.
Author:
Serves: 2
Ingredients
Dressing/Marinade
  • ⅓ cup crunchy peanut butter {I used Kraft}
  • ⅓ cup rice vinegar
  • 2 tbsp water
  • 3 tbsp sesame oil
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tsp lime juice
  • 1 tbsp minced ginger
  • 1 tbsp brown sugar
  • 1 tsp red pepper flakes
Salad
  • 2 chicken breasts, sliced into 1 X 2 inch strips {approx}
  • 2 cups shredded cabbage
  • 1 carrot, shredded
  • 1 yellow pepper, thinly julienned
  • 1 cup bean sprouts
  • ⅓ cup salted peanuts
  • green onions, diced {garnish}
Instructions
Chicken:
  1. Combine all dressing/marinade ingredients and whisk until smooth.
  2. Slice chicken and place in a shallow bowl. Toss with ½ cup of marinade {Cover and refrigerate the remaining dressing/marinade for later}.
  3. Marinate the chicken in the refrigerator for 2 hours or more.
  4. Pre-heat grill to medium high.
  5. Thread chicken onto bamboo skewers and grill for 5 minutes a side, until cooked through.
Salad:
  1. Toss all vegetables in remaining dressing/marinade, a bit at a time {taste and decide how much you'd like, using all the dressing gives a heavily-dressed salad}. Top with peanuts and onions.
Notes
Soaking the skewers in water will help prevent them from burning too badly on the grill.

 

Dressing/marinade adapted from Food.com

]]>
http://sweetpeasandsaffron.com/2014/07/chicken-satay-salad.html/feed 34
S’MOREO CHEESECAKE BARS http://sweetpeasandsaffron.com/2014/07/smoreo-cheesecake-bars.html?utm_source=rss&utm_medium=rss&utm_campaign=smoreo-cheesecake-bars http://sweetpeasandsaffron.com/2014/07/smoreo-cheesecake-bars.html#comments Wed, 09 Jul 2014 05:13:20 +0000 http://sweetpeasandsaffron.com/?p=4366 These decadent cheesecake bars are stuffed with Oreo cookies and topped with milk chocolate and gooey marshmallows.  S’mores + Oreos = S’moreos!

S'moreo Cheesecake Bars | sweetpeasandsaffron.com

I have a couple of posts planned this week while I’m on vacation.  I apologize if I am not able to respond to questions/comments right away :)

There ain’t no party like a cheesecake party when the cheesecake party has s’mores AND Oreo cookies!

Some of my recipes are restrained and more subtle.  They have a less-is-more kind of thing going.

Well…today’s recipe has a big, obnoxious, in your face ‘more-is-more’ kind of attitude…why make cheesecake bars when they could be s’more cheesecake bars?  And why make s’more cheesecake bars when you could make s’moreo cheesecake bars?!

S'moreo Cheesecake Bars | sweetpeasandsaffron.com

S'moreo Cheesecake Bars | sweetpeasandsaffron.com

We are not going to be camping this summer {camping + a 9-month old just does not sound like fun to me!!}.  So to get my s’more fix, I will have to do it at home.

And ever since I saw Kathi at Deliciously Yum‘s Peanut Butter S’moreos, I was obsessed with the idea of putting s’mores and Oreos together.  {And I bet if you can get your hands on those amazing sounding peanut butter Oreos, these bars would be completely over the top crazy awesome good!}

Putting these flavors into cheesecake form was a no-brainer decision, and super simple!

S'moreo Cheesecake Bars | sweetpeasandsaffron.com

 S'moreo Cheesecake Bars | sweetpeasandsaffron.com

Cheesecake already has that awesome graham cracker crust, so I didn’t have to do anything to add that sweet honey-cinnamon graham crackery goodness to these bars.

These bars have that ooey-gooey factor from the melty toasted marshmallows.

They have the chocolate factor from the milk chocolate scattered over the marshmallows AND the Oreo cookies.

I pressed the Oreos into the batter, and it baked up all around them, resulting in Oreos totally encased by the sweet, creamy cheesecake. Yum!

The cheesecake brings a fun, delicious, new factor to s’mores: a smooth, creamy texture, and yummy tanginess that is just perfect!

And did I mention that these come together in just 15 minutes and bake up in only 20?

 

5.0 from 1 reviews
S'MOREO CHEESECAKE BARS
 
Prep time
Cook time
Total time
 
These decadent cheesecake bars are stuffed with Oreo cookies and topped with milk chocolate and gooey marshmallows. S'mores + Oreos = S'moreos!
Author:
Serves: 12-16
Ingredients
  • 1¼ cup Graham cracker crumbs
  • ¼ cup butter, melted
  • 2-8 oz bars of cream cheese, softened to room temperature
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs at room temperature
  • 9 full-sized Oreos
  • 2 cups mini marshmallows
  • 90 grams milk chocolate, chopped coarsely {I used Jersey Milk}
Instructions
  1. Pre-heat oven to 350 F. Line a 9 x 9 inch pan with aluminum foil; spray with oil {don't forget the edges!}
  2. Melt butter in microwave. Combine with Graham cracker crumbs until completely combined and press gently into pan.
  3. In a stand mixer, beat cream cheese until light and uniform in texture. Mix in sugar until completely combined. Add the vanilla and eggs. Spread gently over crust.
  4. Gently press Oreos into cheesecake batter, spacing evenly. Scatter marshmallows and chocolate evenly over top.
  5. Bake for 20-22 minutes, marshmallows should be lightly browned and cheesecake will have a very slight jiggle.
  6. Allow to cool 30 minutes at room temperature before transferring to fridge for another 3 hours, until completely set. Cut into 12-16 bars.
Notes
These bars freeze well.

]]>
http://sweetpeasandsaffron.com/2014/07/smoreo-cheesecake-bars.html/feed 32
STRAWBERRY QUINOA CAPRESE SALAD WITH SPICY BALSAMIC VINAIGRETTE http://sweetpeasandsaffron.com/2014/07/strawberry-quinoa-caprese-salad-with-spicy-balsamic-vinaigrette.html?utm_source=rss&utm_medium=rss&utm_campaign=strawberry-quinoa-caprese-salad-with-spicy-balsamic-vinaigrette http://sweetpeasandsaffron.com/2014/07/strawberry-quinoa-caprese-salad-with-spicy-balsamic-vinaigrette.html#comments Wed, 09 Jul 2014 04:37:43 +0000 http://sweetpeasandsaffron.com/?p=4345  Fresh strawberries, basil, baby bocconcini tossed with quinoa and a spicy and sweet balsamic vinaigrette.

Strawberry Quinoa Caprese Salad with a Spicy Balsamic Vinaigrette | sweetpeasandsaffron.com

I have scheduled a couple of posts while I am on holiday with my family this week.  I apologize if I am not as quick in answering questions/comments.

It’s July and that means it’s actual summer!  Not I’m-going-to-get-your-hopes-up-by-giving-you-one-good-day-and-5-rainy-days-June.  Buh-bye, June, see ya next year!

We have had some gorgeous weather lately.  There has been a lot of picnic blanket basking.  When I say basking, I mean wiggling toys in front of a baby’s face, changing them every 20 seconds or so to keep him entertained.  But still…better outside than inside right?  Everything feels more fun outside these days!

Actually it has been really fun watching Kai take everything in…he is fascinated by the wind blowing the leaves, the {completely obnoxious} magpies, and the neighbor’s lawnmower.  He has suddenly become so much more aware of his surroundings!  Less toy wiggling for me…win!

Well all of this picnic basking/nature watching means less time in the kitchen slaving over a meal.  So here’s another easy summer recipe that takes barely any time at all!

 Strawberry Quinoa Caprese Salad with a Spicy Balsamic Vinaigrette | sweetpeasandsaffron.com

Strawberry Quinoa Caprese Salad with a Spicy Balsamic Vinaigrette | sweetpeasandsaffron.com

I loooove caprese salad…tomato + basil + mozzarella = pure happiness for me.  Mostly for it’s simplicity, but also for the high ratio of cheese:vegetables.  When else do we get to eat so much cheese and still call it salad?

I don’t know where I found out that strawberry caprese salad is a thing.  Probably Pinterest.  I blame Pinterest for most of my weird ideas.

But guess what…I like this salad more than the original caprese salad!  Sorry tomatoes, but move aside…the strawberries are in town.

Then I added some quinoa because I love any old excuse to use quinoa.  It bulks up the salad and gives it a little more substance.  And it brings that extra healthy factor…to balance out the cheese.  Quinoa cancels out all cheese calories, right?

Strawberry Quinoa Caprese Salad with a Spicy Balsamic Vinaigrette | sweetpeasandsaffron.com

Strawberry Quinoa Caprese Salad with a Spicy Balsamic Vinaigrette | sweetpeasandsaffron.com

The salad is tossed in a baslamic vinagirette sweetened with a touch of honey.  I added some cayenne to give it a kick, which was pretty nice with the rest of the salad components: the spiciness is balanced out by the cool bocconcini and basil, and the sweet strawberries.  If you aren’t a fan of spice or are serving this for your kiddos, leave out the cayenne, it is still a fantabulous salad!

Really, the only effort you have to put forth is to cook up some quinoa in advance.  My favorite way to cook my quinoa is in my rice cooker {side note- my rice cooker is probably the most used piece of equipment in my kitchen!}  You just have to rinse it, dump it in the rice cooker with water, and cook as you would normally cook rice.  Perfect quinoa, every time!

So there you have it: sweet and cool strawberry quinoa caprese salad tossed in a {spicy-if-you-want-it-to-be} balsamic vinaigrette.  Extra easy so you can spend more time picnic-blanket-basking!

5.0 from 3 reviews
STRAWBERRY QUINOA CAPRESE SALAD WITH SPICY BALSAMIC VINAIGRETTE
 
Prep time
Cook time
Total time
 
A refreshing summer salad that comes together in minutes and has strawberries, basil, bocconcini and quinoa tossed in a spicy balsamic vinaigrette.
Author:
Serves: 2-3
Ingredients
Salad
  • ½ cup uncooked quinoa
  • 1 cup sliced strawberries
  • ¼ cup packed basil leaves {chopped coarsely}
  • ½ cup baby bocconcini, sliced in half
Vinaigrette
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinaigrette
  • ¼-1/2 tsp cayenne {taste and decide what you like}
  • 1 tsp honey
  • ½ tsp Dijon
  • salt & pepper to taste
Instructions
  1. Cook quinoa according to package directions. Allow to cool completely.
  2. Mix cooled quinoa, strawberries, basil and bocconcini in a medium bowl.
  3. Combine all vinaigrette ingredients and toss into the salad.
  4. Serve immediately.

 

]]>
http://sweetpeasandsaffron.com/2014/07/strawberry-quinoa-caprese-salad-with-spicy-balsamic-vinaigrette.html/feed 24
RASPBERRY & LIMONCELLO LEMONADE http://sweetpeasandsaffron.com/2014/07/raspberry-limoncello-lemonade.html?utm_source=rss&utm_medium=rss&utm_campaign=raspberry-limoncello-lemonade http://sweetpeasandsaffron.com/2014/07/raspberry-limoncello-lemonade.html#comments Fri, 04 Jul 2014 16:54:24 +0000 http://sweetpeasandsaffron.com/?p=4381 This lemonade recipe has raspberries and Limoncello added for a fun twist.  The perfect sweet and refreshing drink for summer!

Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

Can we talk about the fact that I’ve gone from a completely rational person to a crazy one?  A person who has become slightly obsessive over the photography aspect of this blog.  A person who is obsessed with light.  A person who on multiple occasions has to re-photograph food because ‘the lemon in that photo looked weird’?

Um…yes…we are talking about this post.  But not specifically this post.  I have been known to re-photograph things up to three times to get a shot that I’m happy with.  I’m looking at you, Skinny Blueberry Buttermilk Muffins.  You darn near gave me an ulcer.

One of the best feelings I get from this blog is looking at a photo I took and feeling completely happy that the photo does the recipe justice.  And I am happy to say that this is how I feel about this Raspberry Limoncello Lemonade!

Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

 Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

You might be wondering if I Photoshopped these colors.  I did not!  I promise you, I didn’t budge the saturation or enhance any colors of any sort.  This is truly what the lemonade looked like.

I hit the magical light that comes through my dining room window at 9:30 am on a sunny morning.  I repeat:  I’m crazy.  I made this at 9am.  Shot it.  Put it in the fridge to be consumed on this fine Friday evening {after señor cutesy pants goes to bed for the night.}

Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

I had to stop myself from diving right into this cocktail…it is so cool and sweet and refreshing.

This lemonade is adapted from an AllRecipes recipe for classic lemonade.  I decided to change things up and add some raspberries to the sugar water, then use up some of the Limoncello that’s been collecting dust in our liquor cabinet.

The last Limoncello cocktail I made tasted like…mouthwash.  Blech.  I was totally put off from it, and have had no desire to touch the stuff again.  But this lemonade was the perfect way to use my Limoncello…you couldn’t taste it one bit!

I guess that can be either a really good thing or a really bad thing?  I’m going to say it’s a good thing ;)

Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

Raspberry Limoncello Lemonade | sweetpeasandsaffron.com

 This lemonade is sweet but not too sweet.  You get a hint of the tangy raspberries, and the perfect lemoniness so that there’s no doubt that this is lemonade.

Perfect, refreshing, absolutely delicious.

Happy 4th of July to those south of the border!

5.0 from 3 reviews
RASPBERRY & LIMONCELLO LEMONADE
 
Prep time
Cook time
Total time
 
Tart raspberries and Limoncello bring this lemonade up a notch
Author:
Serves: 2-3
Ingredients
  • ¼ cup sugar
  • ½ cup water
  • 1 cup raspberries
  • Juice of 1 lemon
  • ½ cup limoncello
  • 1 cup cold water
  • ice
Instructions
  1. In a small pot, combine ¼ cup sugar and ½ cup water.
  2. Bring to a boil, stirring constantly until sugar is dissolved.
  3. Add raspberries and cook for 1-2 minutes, until raspberries are completely dissolved.
  4. Set aside to cool {you may add ice to accelerate this process}.
  5. Strain off raspberries from sugar/water syrup if desired.
  6. Combine syrup with lemon juice, limoncello, and cold water.
  7. Serve over ice.

Recipe adapted from AllRecipes

]]>
http://sweetpeasandsaffron.com/2014/07/raspberry-limoncello-lemonade.html/feed 24
SPICY KOREAN-INSPIRED GRILLED CHICKEN WINGS http://sweetpeasandsaffron.com/2014/07/spicy-korean-inspired-grilled-chicken-wings.html?utm_source=rss&utm_medium=rss&utm_campaign=spicy-korean-inspired-grilled-chicken-wings http://sweetpeasandsaffron.com/2014/07/spicy-korean-inspired-grilled-chicken-wings.html#comments Wed, 02 Jul 2014 03:33:32 +0000 http://sweetpeasandsaffron.com/?p=4357 Crispy, spicy grilled chicken wings that are packed with sesame, ginger, soy and honey flavors.  Perfect easy summer food!

Spicy Korean Chicken Wings | sweetpeasandsaffron.com| These wings are grilled to perfection, then tossed in an amazing ginger, soy, sesame & honey sauce.

I just thought you guys should know:  I’ve been in the Seoul airport four times.  So that makes me a total expert in Korean food.  Ha!  NOT.

So, OK, my expertise in Korean food really only involves eating at the Sushi/Korean BBQ restaurant where you cook your own meat in that little burner in the middle of the table.  And making the most amazing, awesomely delicious beef bulgogi on the Around the World in 80 Dishes Epicurious blog.

That beef bulgogi has been haunting me…I don’t think I’ve tasted such vibrant, flavorful food before.  So.  Good.

So I’ve been looking around for another great Korean recipe, and stumbled across this one from Guy Fieri on the Food Nework.

 Spicy Korean Chicken Wings | sweetpeasandsaffron.com| These wings are grilled to perfection, then tossed in an amazing ginger, soy, sesame & honey sauce.

Spicy Korean Chicken Wings | sweetpeasandsaffron.com| These wings are grilled to perfection, then tossed in an amazing ginger, soy, sesame & honey sauce.

Now I might not be the biggest fan of Guy Fieri, but holy wow, this guy can do wings.

And maybe these aren’t super authentic Korean, but I really wanted to work with ingredients that are accessible to everyone, and I also wanted absolutely nothing to do with double frying wings {which is apparently what gives Korean chicken wings an ultra crispy delicious texture}.

Instead of frying, we cooked these guys on the BBQ.  And: they were the best chicken wings that I’ve ever eaten in my life!

Spicy Korean Chicken Wings | sweetpeasandsaffron.com| These wings are grilled to perfection, then tossed in an amazing ginger, soy, sesame & honey sauce.

Spicy Korean Chicken Wings | sweetpeasandsaffron.com| These wings are grilled to perfection, then tossed in an amazing ginger, soy, sesame & honey sauce.

I’m not being dramatic.  Ben said the same thing, and Ben takes his wings pretty seriously.

These guys are flavored with soy sauce, ginger, spicy garlic sauce, honey and sesame…making them sweet, salty and spicy.  And crispy!

I really liked the fact that they weren’t coated in some sticky sauce.  The sauce that these guys are tossed in is thin, so it coats the wings and drips off before it can destroy that awesome crispiness that we got from the grill.  And thin in texture does not equal thin in flavor, that much is very true!

And the best part: they are so easy to make!  Throw the wings on the grill, the sauce takes less than 10 minutes to make, then toss the grilled wings in the sauce and enjoy!

Authentic Korean or not…who cares?  These are amazing.

5.0 from 2 reviews
SPICY KOREAN-INSPIRED GRILLED CHICKEN WINGS
 
Prep time
Cook time
Total time
 
These delicious chicken wings are grilled to crispy perfection, then tossed in a spicy sesame-soy-honey sauce.
Author:
Serves: 4
Ingredients
  • 30-40 wings & drumettes {2-3 pounds}
  • 1 tbsp olive oil
  • 1.5 tbsp minced ginger
  • 2 tbsp sherry
  • 2 tbsp white vinegar
  • 1 tbsp sesame oil
  • ¼ cup honey
  • ¼ cup soy sauce
  • 2 tbsp chili garlic sauce
  • Chopped scallions, for garnish
  • 1 tbsp toasted sesame seeds
Instructions
Wings:
  1. Pre-heat BBQ to medium heat.
  2. Sprinkle wings with salt & pepper. Grill over medium heat for 40 minutes, turning every 10 minutes. Wings should be golden and crispy.
Sauce:
  1. While wings are cooking on the grill, heat oil in a small saucepan. Saute ginger for 2 minutes, until cooked through.
  2. Add the remaining ingredients and cook for another 2 minutes, until heated through.
To serve:
  1. Toss wings in sauce, drain excess prior to serving.

Recipe adapted from Guy Fieri {Food Network}

]]>
http://sweetpeasandsaffron.com/2014/07/spicy-korean-inspired-grilled-chicken-wings.html/feed 15