Tuesday 1st September 2020.
September 1, 2020
Feisty Foodie is back! Yep Sara is back with her recipe’s for this week.
Something new learned today, Saturn peaches, have you heard of them before?
3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Balsamic vinegar for drizzling
Coarse salt and pepper
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow dish or platter. Drizzle the salad with extra-virgin olive oil, balsamic vinegar and season with salt and pepper, to taste.
You can also make a vinaigrette, if you prefer the flavour of a dressing vs. just plain oil and vinegar. TIP: Remember, always 1 part acid (vinegar/lemon juice) to 3 parts oil
¼ cup Balsamic vinegar
10 Fresh basil leaves
¾ teaspoon Dijon mustard
1 clove of garlic
Bit of lemon juice
Touch of honey
Fresh black pepper
Blend together until emulsified.
Salt and Pepper Wings (done in the air fryer)
Pre-heat the air fryer to 375 degrees. Season the chicken wings on both sides with salt pepper. Dredge the wings in potato starch, then shake-off any excess. Place the wings in the air fryer basket and air fry at 375 degrees for 20 minutes. Increase the temperature to 425 degrees and continue to cook for an additional 15 minutes, turning the wings at least once while they air fry.
TIPS: Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the chicken wings dry and before sprinkling generously with salt and pepper. Make sure you place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides)
For Buffalo dipping sauce:
4 tablespoons unsalted butter
1/2 cup hot sauce, such as Frank’s RedHot
Warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
If you don’t have an Air Fryer, use the oven!
- Preheat oven to 425 F degrees. Line a baking sheet with parchment paper.
- Place all wings in a medium sized bowl. Drizzle the wings with the olive oil and toss well, making sure each wing is coated with a bit of olive oil.
- Sprinkle the chicken wings generously with the fresh black pepper and coarse salt, and toss until coated.
- Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they’re golden crisp. Since all ovens are different, start checking them at 30 minutes with a meat thermometer until they are crispy and say 165 degrees.
Serve hot with buffalo sauce on the side (or coat them, if you prefer). Serve with carrot and celery sticks and range dressing.