The Big Sandy Mountaineer -

Senior Center News

 

April 3, 2019



Thursday, April 4- Chicken Cordon Bleu, Pasta Bake, Carrots, and Cookie Salad

Friday April 5- Baked Pollack, Boiled Potatoes, Steamed Broccoli, and Caramel Apple Salad.

Monday April 8- Zucchini Lasagna, Pea’s Corn Chip Salad, and Brownies.

Tuesday, April 9 - Southwest Cream Cheese Chicken Wraps, Chips, and Ice Cream.

Wednesday, April 10- BBQ Pulled Pork Sandwiches, Hawaiian Coleslaw, and Cinnamon Twists.

Recipe of the Week:

Garlic and Parmesan Chicken Wings

Ingredients:

cooking spray

3 quarts cold water

1/3 cup balsamic vinegar

1/4 cup salt

1 bay leaf

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried rosemary

8 cloves garlic, minced

1 pinch salt

3 tablespoons olive oil, or as needed

1 tablespoon freshly ground black pepper

2 teaspoons red pepper flakes, or to taste

4 pounds chicken wings, separated at joints, tips discarded

2 tablespoons fine bread crumbs

1 cup finely grated Parmigiano-Reggiano cheese, divided

Directions

Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.

Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.

Mash garlic and a pinch of salt together in a mortar and pestle until smooth.

Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.

Bake in the preheated oven until browned, 20 to 25 minutes

 
 

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