Vietnamese Style Wings and Drummies!

My family and I love hot wings and drumsticks but was craving something with more of a zing so I have the ultimate recipe for Vietnamese Style Wings and Drummies. It turned out to be heaven in your mouth! The sweetness from the caramelization, the salty from the fish sauce, and a kick of spice from the siracha. A savory combination wrapped into one!

Vietnamese Style Wings and Drummies

Ingredients:
3 pounds of chicken wings and drumsticks (combined)
1/2 cup fish sauce
1/4 cup water
3 cloves of garlic (sliced and mashed)
1/3 cup light brown sugar
1/4 teaspoon black pepper
2 tablespoons Siracha (add more if you like more heat)
2 tablespoons all-purpose flour
2 tablespoons chopped scallion

In a large bowl mix the fish sauce, water, mashed garlic, brown sugar, black pepper, siracha, and flour. Add your wings and drumsticks and toss to coat. Refrigerate for 2 hours. Make sure you toss the wings and drumsticks in the mixture after the first hour to ensure all the flavors are infusing.
Heat oven to 400'. You can fry or grill but I chose to bake. I covered a baking sheet with foil and lightly sprayed with cooking spray. Lightly tap each wing and drumstick on a paper towel then set on the baking sheet. Keep the marinate. Bake your chicken for approximately 45 to minutes or until done. Turn your wings and drumsticks over about half way through the baking process.
While your chicken is baking, put your left over marinade in a small sauce pan and cook on medium heat stirring occasionally. Your marinade will turn into a thick beautiful caramel sauce. In a large bowl, add your baked wings, drumsticks, cooked marinade and toss. Set on a platter or plate and garnish with chopped scallion. This is perfect with your favorite ranch or blue cheese dipping sauce but I love these just by themselves. ♡

Enjoy!

Pumpkin Roll

It's that time of year when I start making my pumpkin roll for the holiday dinners. It has become a staple for Thanksgiving and Christmas. My downfall is eating the edge before I serve it. Of course I have to make sure it taste good enough to serve for my family and friends. :-)
This recipe is very simple. Once you get the rolling technique down it is a breeze. Pumpkin Roll Ingredients:
1 cup sugar 3 eggs
2/3 cup pure pumpkin
3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1 teaspoon ginger
1/2 teaspoon nutmeg
Preheat your oven to 350'. Lightly grease and flour a baking sheet pan. In a large mixing bowl beat the eggs one a time while slowly adding the sugar until well blended. Add your remaining ingredients and mix well. Pour your mixture onto the baking sheet pan. Spread the mixture evenly.
Bake for 15 minutes. Let cool completely.
Filling Ingredients:
1 cup confectioners sugar
8 ounce softened cream cheese
1/2 cup softened butter
1/2 teaspoon vanilla extract
Using a mixer, I first cream the cream cheese until smooth. Add the butter and vanilla and slowly mix in the confectioner sugar. Your mixture should be creamy, firm, and not runny. Spread your filling mixture evenly over the roll.
Now you can roll the pumpkin roll. I try to be very quick with it, at a steady pace, and keep the roll right. I tightly wrap the pumpkin roll in plastic wrap and set in the fridge for a few hours or even over night to let the shape set.
When you are ready to slice the pumpkin roll, I like to use a long sharp knife and a tall glass of hot water. I dip my knife into the hot water for a few seconds and then wipe off the water. Carefully slice the pumpkin roll. This technique prevents your knife from getting globs of pumpkin roll on it and will make a nice clean cut. I dip my knife in the hot water about every 2 slices or when needed.
Please enjoy! :-)

Woodford Bourbon Bread Pudding

This holiday season my work schedule has been rather hectic. I've been traveling a lot and not seeing my family and friends. This Thanksgiving I was able to make it home and I decided to have a huge Thanksgiving feast at my home the Saturday after. Although this is a Thanksgiving dinner, I couldn't help but be in the Christmas mood and get festive! In preparation I visited the area craft shop, antique shop, and grocery to get my beautiful decorative table scape. I must say I impressed myself on the table setting.
For my fabulous Thanksgiving dinner I wanted to make my Woodford Bourbon Bread Pudding. This is a recipe that I tend to make different each time I make it. I'm always adding different nuts, fruits, and creams. I remember the first time I made this, I had my girlfriends over for a get together. It was a hit! The second time I made it, it was just for me. Yes believe it or not I did finish the whole dish of bread pudding myself! Not in one day of course. Before I get to this delicious recipe, I'd like to discuss why I use Woodford Reserve Bourbon. It is a smooth bourbon with beautiful color. It is not only excellent to sip in relaxation but cooks excellent in desserts. I never really appreciated the taste of bourbon until I started using it in my desserts. Woodford Reserve Distillery is located in Versailles, Kentucky. Kentucky is well known for its bourbon and the beautiful and tasty Kentucky Bourbon Trail. If you aren't a bourbon fan you can substitute with your favorite booze. You can also eliminate the alcohol and just add the vanilla extract and cinnamon. That is delicious as well! 

WOODFORD RESERVE BOURBON BREAD 

PUDDING Ingredients:

 1 large loaf of Italian or French bread 

3 large eggs 

2 cups milk 

1 1/2 cups half and half 

1 tablespoon vanilla extract 

1/4 teaspoon cinnamon 

2 cups sugar 

1/4 cup melted butter (1/2 stick) 

1/4 cup almonds or pecans 

1/2 cup chopped apple (your favorite apple) 

1/2 cup chopped pear  

1/4 cup raisins 

Ingredients for Bourbon Sauce: 

1 stick of butter 

1/2 cup sugar 

1 teaspoon vanilla extract 

1 cup heavy whipping cream 

1/4 cup Woodford Reserve Bourbon (or to taste) 

Non-alcoholic: Add 1/4 teaspoon cinnamon 

Preheat your oven to 375'. 

Use butter or use oil spray to coat the inside of your casserole dish. Cube the bread and put into the casserole dish. Melt butter and set aside. 

For the bread mixture, whisk the eggs, milk, half and half, vanilla, cinnamon, and sugar. Whisk the melted butter into your mixture. Add your nuts of choice, chopped apple, chopped pear, and raisins. Gently pour the mixture evenly over your bread cubes. I gently toss the bread and mixture around to make sure all the fruits and nuts get evenly distributed. Bake for 50-60 minutes. 

For your sauce, put the butter, sugar, vanilla extract, heavy whipping cream, and bourbon in a saucepan. Let it come to a light boil while whisking constantly. Reduce your heat to low and simmer for 10 minutes. I like to just keep it to a very low simmer so it will remain nice and warm while eating dinner. 

You can either pour the sauce over the bread pudding or serve in a pretty dish and pour individually. I personally like to pour it individually. 

For my Thanksgiving dinner I made one sauce with bourbon and one without. To top it off there is no better way to serve this moist flavorful dessert than in a whiskey glass. Perfect portion and so adorable! 

Please enjoy! :-)