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September Recipe of the Month - Honey Soy Glazed Wings

With football season in full swing, this honey soy glazed wings recipe is the perfect meal to whip up for a tailgate or simply just watching the game at home. Ingredients 3 pounds chicken wings Marinade 1/4 cup soy sauce 1/4 cup Shaoxing wine (or Japanese sake) 1 tablespoon minced ginger 4 cloves garlic, minced 1/4 teaspoon five-spice powder 1/4 teaspoon black pepper 1/4 teaspoon salt Glaze 1/4 cup honey   Instructions Combine all the ingredients for the marinade in a small bowl. Add chicken wings into a large ziplock bag. Pour in the marinade. Massage the bag to evenly disperse the marinade. Let marinate for at least 2 hours, or in the fridge overnight. To cook on the grill...

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August Recipe of the Month - Buttermilk Scones

Katie Gibson, baker extraordinaire, led a group of awesome kids during our Kiddos Who Cook Summer Camp at Wilson AC and Appliances. The kids LOVED this recipe for scones. We thought we'd share it with you to enjoy. Buttermilk Scones Ingredients: 2 cups all-purpose flour 1 Tbsp. baking powder ½ tsp. salt ½ tsp. baking soda 1 Tbsp. sugar 6 Tbsp. butter (cold) ½ cup buttermilk Lightly Beaten Egg Method: Set your oven to 425°. Sift the flour, baking powder, salt, and baking soda together. Add the sugar and mix well. Using a pastry cutter, cut in the butter until the mixture resembles cornmeal. Make a well in the center and pour in the buttermilk. Mix with a fork until...

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July Recipe of the Month - Summer Sangria Sipper

Michell Huber loves to make this incredibly potent red sangria based on a recipe by Emeril Lagasse.  It is a great party drink, but warn your friends, it can sneak up on you! Ingredients: 1 bottle of Merlot 1/4 cup brandy  1/4 cup orange triple sec 3 limes, juice squeezed into the mix 2 tablespoons fresh orange juice  1/4 cup sugar  1/2 orange, thinly sliced  1/2 lemon, thinly sliced  1 unwaxed apple, cored, and cut into thin wedges  1 cup strawberries 1 bottle Pellegrino, chilled Combine everything but the sparkling water in a large pitcher. Cover and chill for at least 2 hours.  Add the Pellegrino just before serving.  

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May's Recipe of the Month - Grilled Pork Tenderloin with Pineapple

Founder, Michell Huber, loves this Caribbean-inspired pork dish.  It’s light, juicy, and absolutely delicious!  Perfect for a hot summer day!  Serve over white or brown rice. Ingredients: 1.5 - 2lb pork tenderloin 1.5 tablespoons Caribbean jerk seasoning – salt free 1 tablespoon kosher salt 8 sliced rings of fresh pineapple 1 red onion, cut in rings ½ cup chopped fresh cilantro 3 tablespoons extra virgin olive oil 2 limes Method: Preheat grill to medium Mix the jerk seasoning and ½ tablespoon salt in a small bowl. Rub the mixture evenly over the pork. Add cooking spray to the grill rack. Add pork to grill. Grill about 16 - 18 minutes or until the thermometer registers 145 degrees, turning to grill...

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