27 Apr Onion Dip
1 tablespoon Canola Oil
2 cups finely chopped onion (about one medium onion)
1 tablespoons minced fresh garlic
1 cup reduced fat sour cream
1/2 cup mayonnaise (Canola is healthier)
2 tablespoons minced fresh chives
1/4 tablespoon ground pepper
Dash of salt
Celery for dipping
1. Heat a saute pan over medium heat. Saute the onions with a dash of salt in the canola oil for 10 minutes until they are soft and just starting to brown.
2. Add the garlic and saute another 5 minutes or so. Set aside to cool.
3. Mix the sour cream and mayonnaise with 1/2 the chives and pepper in a medium bowl.
4. Add the room temperature cooked onion and garlic and mix well.
5. Finish with the remainder of the chives.
Source: Dr. Blake Shusterman
2 pounds chicken wings/drummettes
1 tablespoon olive oil
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon freshly ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
4 tablespoons Earth Balance
3-4 teaspoon favorite hot sauce
1 tablespoon brown sugar
1 tablespoon cider vinegar
1. Mix spices and olive oil to make a paste. Rub the paste over the wings and let marinate refrigerated up to 24 hours.
2. Preheat oven to 425
3. Warm refrigerated wings to room temperature
4. Put wings on broiling pan or baking sheet and place in the oven.
5. While the wings are in the oven, make the basting sauce: Melt the Earth Balance over low heat and then whisk in the brown sugar, cider vinegar and hot sauce. Keep warm.
6. After 10 minutes, baste the wings with the basting sauce. Then, every 10 minutes, turn the wings and baste them with the basting sauce. Wings will be done after about 40 minutes or longer if you like them crispy.