ADVOCATE-TESTED RECIPE

Honey Wings

Yields 4 servings. Recipe is by Teresa B. Day.

½ small onion, minced

2 cloves garlic, minced

¼ cup honey

¼ cup light brown sugar

2 tablespoons hoisin sauce

2 tablespoons butter

½ teaspoon dry mustard

¼ teaspoon black pepper

2 pounds chicken wings

1. Heat oven to 425 F. Line a 13-by-9-inch baking pan with parchment paper or foil.

2. Mince onion and garlic in a food processor.

3. In a medium saucepan, stir together honey, brown sugar, hoisin sauce, butter, mustard powder and black pepper over medium heat. Simmer about 5 minutes.

4. Rinse and pat chicken dry. Place wings in an even layer onto the baking pan; pour sauce over the wings and brush to coat both sides.

5. Bake the chicken wings, turning occasionally, until no longer pink at the bone and the juices run clear, about 30 minutes or until meat reaches an internal temperature of 165 F.

6. Serve warm.


Cauliflower Bites

Yields 2 dozen mini muffin tin-size servings. Recipe is by Teresa B. Day.

4 cups fresh cauliflower

1 small onion

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon granulated garlic

8 ounces smoked Gouda cheese

¼ cup milk

Pie crust, store bought or homemade

1. Heat oven to 425 F. Grease a mini muffin tin.

2. Pulse cauliflower and onion in a food processor until minced.

3. In a heavy saucepan, heat oil and butter over medium heat until butter melts.

4. Stir in the cauliflower and onion and cook covered over medium heat until cauliflower is tender, about 15 to 20 minutes.

5. Season with salt, pepper and granulated garlic.

6. Fold in shredded cheese until melted. Stir in milk.

7. Cut prepared pie crust into rounds with a biscuit cutter. Place each round in a cup on the muffin tin.

8. Spoon cauliflower filling into each cup. A cookie scoop would work well.

9. Bake for 20 to 30 minutes or until slightly browned on top. Serve warm.