Happy Mommy Accidents: recipes

The hubs works a lot :( and when he is home I make it a priority to cook him a nice homemade meal. I'd say he is pretty lucky to have me as a wifey hehe.

I like to cook chicken wings because they are quick and easy. I chose brussel sprouts because I had the pleasure of having these AMAZING life changing tasty green balls at Uchi in Houston. Uchi began in Austin and recently has been featured as #10 as one of the best 25 restaurants in the Huffington Post and described as "The Best Little Sushi House in America."

First off, I'm horrible with measurements. I always observed my Mom's home cooking and she just threw ingredients here and there and this is how I created this dish, but I did try to provide measurements for you.

INGREDIENTS

About 8 chicken wings
1 bag of brussel sprouts
1 tablespoon of peanut oil
4 cloves of garlic finely diced
3 stems of green onion finely chopped
Garlic salt
Black pepper
2 and half squeezed lemons for lemon juice
4 tablespoon of soy sauce
3 tablespoon of fish sauce
2 teaspoons of Sugar
Honey
Cilantro for garnish
White Jasmin Rice
2 cups of korean bbq marinade, I usually get mine from an Asian Food Market

DIRECTIONS

1. Season the chicken wings by generously sprinkling garlic salt and black pepper on both sides. Ugh I hate handling chicken, make sure to wash hands thoroughly after handling your poultry.

2. In a 1 gallon zip-loc bag, combine half of the finely diced garlic, green onion, 2 tablespoon of soy sauce, 2 tablespoons of fish sauce, and 2 cups of korean bbq marinade. I can smell that sweet and savory flavor coming to life.

3. Place chicken wings in zip loc bags and let it marinade in the refrigerator for 30 minutes. Turning bag over at 15 minutes. That doesn't look pretty.

4. While the chicken is marinating, rinse brussel sprouts with water and dry them with a paper towel. Cut off stems and for larger sized brussel sprouts, cut them in half.

5. Pre-heat oven to 400 degrees. In a medium sized mixing bowl, combine brussel sprouts, remaining garlic, lemon juice, peanut oil, 2 tablespoon of soy sauce 1 tablespoon of fish sauce, lemon juice and sugar. Sprinkle generously with garlic salt and black pepper. Toss gently.

6. Place brussel sprouts on a pan covered with aluminum foil. Make sure to scrape all that garlic. Drizzle with honey for some extra sweetness. Bake in oven at 400 degrees for 20 minutes, tossing once.

7. Remove chicken wings from refrigerator and place in a baking pan. Keep marinade and set aside. Bake at 400 degrees for 20 -25 minutes turning over once and baste with marinade (see step 9)

8. Place chicken wing marinade in a pot and cook to kill any germs and stir occasionally. Boil on medium low for 5 minutes. Pour marinade in small mixing bowl. Look at that yummy goodness. This is used to baste your chicken wings for extra intense flava! Don't let it go to waste!

9. Once chicken wings and brussel sprouts are cooked through, turn broiler on low and continue to bake for 10-15 minutes turning occasionally until browned nice and crispy. For chicken wings, garnish with cilantro and chicken wing drippings. Serve with white rice and devour!

Finger-linkin Asian Flava!

For ultimate eating pleasure, this dish requires absolutely no utensils

I absolutely LOVE LOVE bread pudding. My first experience with bread pudding was introduced by my husband. He insisted it was the best dessert everrrr. I fell in love with Ruggles White Chocolate Bread Pudding. OMG I had foodgasm in my mouth.

While making my bread pudding I had Ruggles' Bread Pudding in the back of my head.

My recipe came from All Recipes with some little tweaks:

INGREDIENTS

Original recipe makes 1 - 8 inch square pan

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

I used about 7 rolls of stale Hawaiian bread, I used less sugar, ran out of vanilla extract so I used maple extract and a tad bit of almond extract and sprinkled white chocolate morsels.

DIRECTIONS

1 Preheat oven to 350 degrees F (175 degrees C).

2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins. I didn't have any raisins on hand.

3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.