This is a neat twist on honey garlic wings. With the toasted sesame seeds as garnish, I feel like it’s a very classy way to serve chicken wings. Giada’s recipe was originally intended for chicken drummettes but I prefer using chicken wings. I’ve also used drumsticks before.
I love love love pizza – from the greasy generic Pizza Pizza to pretentious gourmet pizzas. When I discovered how easy (and cheap) it is to make your own pizza dough from scratch, I went crazy with it, haha. I even bought this “band saw” pizza cutter from Fred and friends. I personally don’t like kneading dough so I prefer to use my food processor for pizza dough. Some of the variations that I’ve tried include (but aren’t limited to):
– smoked salmon, mascarpone cheese, avocados, lemon juice
– mixed greens, goats cheese, basil pesto, cherry tomatoes, marble cheese
– chicken breast, mozzarella cheese, garlic cream sauce, spinach
– chicken breast, mozzarella cheese, basil pesto, sundried tomatoes, goats cheese
– hot italian sausage, roasted red peppers, tomato sauce, red onions, mozzarella cheese
– hot italian sausage, pepperoni, tomato sauce, bacon strips, dried chilli flakes
– pepperoni, marble cheese, green peppers, tomato sauce, mushrooms, bacon strips
– steak, mozzarella cheese, cooked white onions
– pesto, mozzarella cheese, sundried tomatoes
For thanksgiving 2008, Ed’s parents came to visit so I made them a thanksgiving lunch. Instead of roasting a turkey, I made turkey and stuffing pinwheels and served them with hot gravy. I served them as an entree but they would be great as an hors d’oeuvre at a party or for a pot luck. I’ve also made these with chicken instead and they were just as good.
I spent my 2009 birthday weekend in Montreal, Quebec and bought a basket full of cheeses from La Fromagerie Hamel (my favourite cheese shop) and baguettes from Premiere Moisson. When we got back, I tried making cheese fondue for the first time. I made an authentic swiss fondue and found the wine and kirsch too strong for my taste. So if you’re like me, you might like my version of a mild swiss cheese fondue.
Cooking with Alison 
