Easy Chicken Wing Recipe

Posted on February 16, 2019by Bruno

If chicken is the most popular white meat – and it is – wings are the part of the bird that many of us prefer over all others. They can be prepared in numerous ways, they’re kid-friendly and they add spice to just about any party. Bake them, broil them, fry them or slow cook them in your crock pot; the choice is yours, but don’t stop there. You have another option: Air Fryer Teriyaki Chicken Wings. 

If you’re unfamiliar with the air fryer, it’s a countertop electrical appliance that uses quickly circulating hot air to cook all different sorts of foods that you might normally fry in oil. Even dishes such as French fries and onion rings come out crispy and golden-brown – and without being soaked in all of that fatty, unhealthy grease. Gone are fears of burning yourself on spattering oil, and cleanup takes only minutes because barely any oil is needed with an air fryer, and the juices stay locked into whatever you are cooking. 

With these facts in mind, think about how delicious Air Fryer Teriyaki Chicken Wings must be. Succulent and sweet with just a hint of tang, these beauties come out of your fryer crispy on the outside and deliciously juicy with every bite. Once you incorporate this recipe into your meal repertoire, your family might never beg you to go to a Chinese restaurant again. 

If you have an air fryer that is still languishing on a back shelf in its box, make today the day you take it out and put it through its paces. Making Air Fryer Teriyaki Chicken Wings is a terrific place to start.

Bolognese in Less Time

Posted on December 4, 2018by Bruno

Bolognese sauce is native to Bologna, Italy and can be traced back to the late 18th century. It is generally made using beef or veal, celery, tomato paste and wine. Most commonly, it is paired with flat, broad pastas such as fettuccine or tagliatelle. When it is made in the traditional fashion, constructing a Bolognese sauce involves processes that include sautéing, braising, sweating and simmering.

Because it is rich and complex, Bolognese sauce lends itself to variation, and cooks have risen to the task. Chefs from Italy, the U.S. and nations throughout the world have experimented with meat and tomato types, the presence of cooking fats and the use of liquids such as wine, milk and other juices. The end result is a sauce that can be tailored to the cook’s preferences as well as the ingredients at hand.

In recent years, the pressure cooker has also made its mark on this iconic Italian pasta topper. It enables even busy chefs to make delicious and flavorful pressure cooker bolognese in a fraction of the time it would take to simmer the same concoction on the stove. The best news of all is that the delicate and complex flavors remain locked in since cooking time is fast under high pressure.

Carnivores everywhere have embraced this rich and nourishing Italian-inspired sauce. Paired with any of a dizzying array of pasta choices and accompanied by bread and a glass of wine, this sauce can be the main ingredient in a meal that any guest would love.