Mango Ginger Habanero Drummette Lollipops

Mango Ginger Habanero Drummette Lollipops

The retailer I work for was so gracious to bump our employee discount up to 20% this weekend,(seriously?).  Anyway it's better than nothing.  Being a lover of all things housewares and gourmet food related I am actually quite pleased to be in charge of that department.  I get to see all the new products before anyone else and can ferret them away before they are gone. Teehee!!!

One of the things I found was a bottle of Mango Ginger Habanero Sauce.  I love flirting with the heat of the Habanero it is so darn hot, but also has a good flavor.  I despise hot just for the sake of being hot.  As you know the Habanero was once the Worlds's hottest pepper known to man.  Go Trinidad!!!

I enjoy chicken wings, but hate the mess of eating them.  Turning them into lollipops eliminates that icky sticky mess.

Here's a quick and super easy, nearly lazy, snack I made today before heading off to work....

You'll need:
1 small package of chicken wing drummettes.  (1.21lbs)
1/4 C Mango Ginger Habanero Sauce

and perhaps a glass of milk....

 

In a small sauce pan over medium-low heat reduce 1/4 C of the Mango Ginger Habanero Sauce to a syrupy consistency, about 10 mins.  Remove from heat and set aside.

Preheat oven to 400 degrees.  Grab the thin end of the drummette firmly, then carefully cut through the skin surrounding the bone, using a sawing motion and turning it around. Don’t try to force it, let the knife do the work.  Once the skin is cut all around, use your knife to scrape down the meat from the bone. Cut through the silver skin. Push the meat down to the other end.  At this point you can either turn it inside out or leave the skin on the outside.  I prefer the skin on the outside so it can crisp up.

Season with salt and pepper and place on  baking sheet with a rack.  This will allow some of the fat to leave, and promote even roasting.

 

Roast your drummette lollipops at 400 degrees for 20-25 minutes.  

 

 

Remove and en-robe your roasted chicken wing drummettes in the Mango Ginger Habanero syrup.   Serve with a glass of milk. Enjoy!!!

  These are so good!

Habanero Eating Contest anyone!?!

Thai Chicken Sausage Salad

 I am starting to like my new job.  It has been decades since I last worked retail.  At first I hated it and had a daily mantra of "Deborah Do Not Walk Out The Door You Need A Paycheck!".

But as the days there grow in number the aching in my feet is starting to subside.  Plus, I remind myself of all the calories I am burning in each eight our shift of standing, walking, lifting and reaching, bending and squatting.

During my breaks I make sure I am eating healthy snacks and drinking plenty of water all to ignite the metabolism furnace in an effort to create fat burn.  Unfortunately once home I lose momentum and have succumb to many-a-late night junk food binge of corn-dogs and hot pockets and the likes.  Luckily though I have steered clear of the Pop-tarts in the pantry that have been calling my name, loud and clear. 

Now, before leaving for work I throw together a salad and leave in the fridge ready and waiting for me.  The crunchy crispy lettuce and succulent chicken sausage, mixed with the spicy nutty dressing, satiate that need to much.  Plus it's filling enough to hold me over until morning.


Thai Chicken Sausage Salad:

2-3 Chicken Sausage Links- browned, cooked to done and sliced into 1/4 inch coins
1 head of Romain Lettuce-washed, dried and ripped to bite size pieces
1/2 red onion-sliced into rings
1/2 C Cherry or Grape Tomatoes-washed
1 carrot- shredded

Toss all ingredients together, once prepped as directed above, in a large salad bowl and serve drizzled with Thai Peanut Dressing.  Recipe below. Enjoy!  


Thai Peanut Dressing:
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T low sodium soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C chopped cilantro 
1/2 C vegetable oil
1/4 t or to taste kosher salt
2-3 t or to taste sriracha chili sauce*
2-4 T water

Place all dressing ingredients except the water in the blender and process till smooth, drizzle in the water during processing until it reaches your desired consistency.  Yields 2 cups of dressing.  Store in refrigerator.


* Sriracha is a type of Thai hot sauce, it's a paste of chili peppers, distilled vinegar, garlic, sugar and salt. 



Image: Piyachok Thawornmat / FreeDigitalPhotos.net