Oven-Baked Chicken Wings with Cherry BBQ Sauce

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I’ve partnered with Hero Fruit to create this chicken recipe. I used their cherry jam to make this BBQ sauce. A very easy recipe that requires minimal effort, so perfect for a weeknight dinner. For the Dutch version of this recipe, you can check out www.herojamstudio.nl.

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This recipe serves 2 to 3 people.

Ingredients:

1 kilo of chicken wings

1 cup of ketchup

½ cup of Hero Original cherry jam

5 tablespoons of apple cider vinegar

2 tablespoons of balsamic vinegar

1 tablespoon of Worcestershire sauce

1 teaspoon of salt

A pinch of black pepper

½ a teaspoon of cayenne (optional)

1 teaspoon of garlic powder

1 teaspoon of onion powder

1 tablespoon of chopped chives (optional)

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Recipe instructions:

Preheat your oven to 180C/350F.

First, make the cherry BBQ sauce. Place the ketchup, cherry jam, apple cider vinegar, balsamic vinegar, Worcestershire sauce, salt, black pepper, cayenne, garlic powder and onion powder in the blender. Blend until smooth. Pour the cherry BBQ sauce into a large bowl and add the chicken wings. Mix it well so all the wings are evenly coated in the sauce.

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Place a sheet of parchment paper in the oven dish, you can skip this but it makes cleaning it afterwards easier.

Spread the wings in a single layer on the oven dish. Reserve the leftover BBQ sauce for later.

Bake them for 1 hour. After 30 minutes, take them out of the oven, brush them with the remaining BBQ sauce and then finish baking for the remaining half an hour.

Once the wings are baked, pour the remaining juices from the wings into a pan. Cook over medium heat for about 4 minutes until it becomes a thick sauce.

Serve the wings; brush them with the sauce that you reduced in a pan. Sprinkle some chopped chives and enjoy!

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Frisée, Gorgonzola & Bacon Salad with Cherry and Port Dressing

frisee salad cherry

This past weekend, I saw cherries for the first time at the market and of course I had to get some. Besides snacking on them, I saved some for this salad. For the dressing, I used frozen cherries just because they already come pitted but you can also use fresh ones. I love the combination of the slightly sweet dressing with the bitterness of the frisée, the salty bacon and creamy gorgonzola.

This recipe serves 2.

For the dressing:

1 cup of frozen cherries, pitted

1 shot of port

¼ cup plus 1 tablespoon of balsamic vinegar

1 tablespoon of olive oil

2 tablespoons of honey

Pinch of garlic powder

Salt to taste

For the salad:

5 slices of crispy bacon, crumbled

½ a head of frisée, torn into bite sized pieces

80grs of gorgonzola, crumbled into small pieces

1 cup of fresh cherries, pitted and sliced

 

Start by making the dressing. Place the cherries in the microwave for about 1 ½ minutes to thaw. Then blend them and pass it through a fine mesh sieve. Pour the cherry juice into a medium saucepan. Add the port, balsamic, olive oil, honey and garlic powder. Cook for about 4 minutes over medium heat, until it thickens a bit and the alcohol evaporates. Add salt to taste. Then pour it into a bowl and allow it to cool down.

To assemble the salad, just divide the frisée among two bowls. Add the gorgonzola, cherries and bacon. Serve with the dressing on the side. Enjoy!

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Beet Crepes with Whipped Goat Cheese & Balsamic Reduction (Gluten-Free)

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Growing up I didn’t like beets. Then all of the sudden I started to crave them for some reason. This was a few years ago, nowadays I cook with them so often. Maybe I am making up for the time I didn’t eat them. I am even growing some on my balcony now.

I used buckwheat flour for these crepes so they are gluten free. This is just a basic savory crepe recipe, you can play around with the filling. Maybe top it with a green salad or use them as tacos.

To keep the pink vibe going, I made a raspberry slushy. This was my very bright lunch today. If you like beets, maybe you want to check out my beet tartare with roasted strawberry-balsamic vinaigrette by clicking here.

This recipe makes about 9 crepes.

Ingredients:

For the batter:

1 cup of buckwheat flour

1 1/3 cup of milk

1 egg

1 cooked beet, shredded or blended (I used a food processor)

1 pinch of salt

1 tablespoon of olive oil

For frying:

Olive oil or coconut oil

For the whipped goat cheese:

300gr of goat cheese

6 teaspoons of Greek yogurt

1 tablespoon of agave or honey

Toppings:

Balsamic reduction

Fresh cherries

Fresh Strawberries

 

If you have never made balsamic reduction before, it is super easy to make. Pour 250ml of balsamic vinegar into a pan. Reduce over medium-low heat until it has reduced to about 1/3 of a cup.  Don’t let it get too thick though, as it will thicken as it cools down. If it gets too thick, you can always warm it up in the microwave for a few seconds to loosen it up. You can make this in advance and keep it in your pantry.

To make the whipped goat cheese, just place it in the food processor with the Greek yogurt and honey. Then pulse until smooth. Transfer it to a bowl, cover with plastic film and keep it in the fridge until ready to use.

To make the batter, just blend all of the ingredients together. Let the batter rest in the fridge for 20 minutes.

Heat a non-stick pan over medium-high heat. Add a bit olive oil or coconut oil. Once the pan is hot, add about 1/9 of the crepe batter and swirl it around the pan. Once bubbles start to form on the top, loosen the edges with a spatula. Then gently flip it using the same spatula. Let it cook for about 30 seconds on the other side, then transfer it to a plate and repeat for the rest of the batter.

To plate up, fold each crepe in half, and then fold it in half again. Serve with some of the whipped goat cheese and fruit. Finish it by drizzling some of the balsamic reduction.

 

 

 

Piña Colada Ice Pops

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Piña coladas are the epitome of a beach holiday. Since I won’t be at the beach for this heatwave, at least I can cool down by eating these frozen treats. Forecast for this Saturday is 36 degrees celsius and even though I am always wishing for warmer weather, that’s a bit too much. I’m keeping it very short today, so I can run some errands. Since I do them by bike, I need to start early before this heat gets so strong that biking becomes a full workout activity.

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This recipe makes 9 ice pops.

Ingredients:

250gr of frozen pineapple (or fresh)

165ml of coconut cream

2 shots of rum

½ cup of sparkling water

2 tablespoons of agave syrup

16 cherries, pitted and halved

 

Place all of the ingredients in the blender, except for the cherries. Blend until smooth.

Place a few of the halved cherries inside the ice pop molds, and then pour the piña colada evenly. Insert the sticks and freeze overnight.

If you don’t have ice pop molds, just use small espresso cups and insert a wooden stick in the middle.

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Adult Fruit Salad (Cherry, Orange & Strawberry Salad with Balsamic-Elderflower Dressing)

adult fruit salad

As soon as warmer weather approaches, I start looking forward to summer fruits, especially berries and cherries. I love going to the market, and seeing all the stands filled with gorgeous and colorful produce. That’s my kind of guiltless candy shop. I wanted to make a fruit salad that was a bit different, with a bit more adult flavors so to say. And by adult, I don’t mean alcoholic.

Balsamic reduction is a staple in my pantry. I actually still remember the first time I tried it. I was having dinner with my parents at an Italian restaurant about 15 years ago, and we ordered an octopus salad that came with a balsamic reduction.  We all loved it and my mom asked how to make it. Since then, she’s always had it in her pantry and when I moved out, I started to do the same.

To make the dressing, I reduced some elderflower cordial into the balsamic reduction. It adds a floral depth to the dish. The combination of the dressing and the juices from the fruits are a nice explosion of flavors in the mouth. Add the creaminess of the whipped goat cheese and crunchy pistachios, and you’ve got a great mix of textures as well.

This recipe serves 2.

Ingredients:

1 cup of fresh cherries, pitted and halved

2 cups of strawberries, thinly sliced

3 oranges, segmented

¼ cup of unsalted pistachios, chopped

For the whipped goat cheese:

100gr of goat cheese

4 tablespoons of cream

For the dressing:

¼ cup of balsamic reduction

5 tablespoons of elderflower cordial

 

If you have never made balsamic reduction before, it is super easy to make. You don’t need a fancy bottle of balsamic vinegar; just get a cheap one, since it’s going to reduce a lot. Pour 250ml of balsamic vinegar into a pan. Reduce over medium-low heat until it has reduced to about 1/3 of a cup.  Don’t let it get too thick though, as it will thicken as it cools down. If it gets too thick, you can always warm it up in the microwave for a few seconds to loosen it up. You can make this in advance and keep it in your pantry. I use it often so I normally make a bigger batch. It is very nice to drizzle over sautéed asparagus.

Prepare all of your fruit.

To make the whipped goat cheese, just place the goat cheese and cream in the food processor and pulse until smooth.

To make the dressing, place the balsamic reduction and elderflower cordial in a pan. Let it simmer over med-low heat for about 1-2 minutes, until it is all mixed. Don’t let it reduce too much, otherwise it will become a caramel and you won’t be able to pour it.

To plate up, pour some of the dressing on the plate. Then add the fruit. I formed quenelles with the whipped goat cheese. Finally, sprinkle some pistachios.