Back again with another week’s worth of dinners and a recipe! Here was the original plan for the week:
We didn’t totally stick to this plan but came pretty close. Pizza delivery made an appearance and one meal was swapped out because our grocery store didn’t have what I needed, plus I found FIGS at the farmer’s market. Fig life forever.
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What we made this week, with notes:
Saturday 8/6/22: Grilled fig and cheese skewers w/ hot Italian sausage. Man, this was a good one. We were meant to have grilled halloumi and veg skewers but my local search for halloumi only turned up something called The Big Moo baked cheese, which I now never want to be without. It can be grilled or cooked in a skillet and tastes just like a grilled cheese sandwich, except no bread. We threw the above-mentioned figs on skewers with the cheese, some red onion, and tossed it all on the grill alongside sausage. *Chef’s kiss* and so good for summer. Check it out:
Sunday 8/7/22: Fried chicken cutlet sandwiches with fries. This was… ok. I was following a recipe for the breaded and fried chicken cutlets and, IMO, it ended up too greasy-tasting. We can do better! Stay tuned for round two of this meal next week.
Monday 8/8/22: We ordered pizza! I did also make the coconut curry meatballs mentioned in the photo above but that was for the folks I cook for at our local inn. I used this coconut curry pork meatball recipe from How Sweet Eats, used turkey instead of pork, subbed ground almonds for the breadcrumbs, (one of the gals at the inn doesn’t like to eat pork and is gluten-intolerant) and added sweet potato and spinach. For me, this recipe is as good as takeout. Winner! I just didn’t make enough for Joey and me to eat, plus we had friends over for haircuts… it was a busy night, so pizza was the solution.
Tuesday 8/9/22: leftoveeeeers
Wednesday 8/10/22: Skirt steak tacos with chile-peanut salsa. This recipe came from Alison Roman’s cookbook ,”Nothing Fancy”. The salsa, which is just toasted dried chiles, peanuts, and oil, came out a little bitter (I think b/c I overtoasted the chiles). However, we added lime juice and honey and it ended up tasting good enough that I’m going to reuse it in a mole sauce this week. Fab!
Thursday 8/11/22: Curried turkey and vegetable quinoa. Here, I was messing with a simple recipe from Alex Guarnaschelli’s book, “Cook With Me” by adding zucchini, red onion, and tomatoes to a ground turkey quinoa pilaf seasoned with curry powder. I topped it with the spicy chakri mix from Trader Joe’s, which turned an otherwise soft, semi-textureless meal into a crunchy adventure. Loved, and will be making it again with even more tweaks.
Friday 8/12/22: Orange-glazed grilled wings, roasted broccoli, and fries. Wing recipe below! What a way to end the week.Print
Orange-Glazed Grilled Wings
Grilling chicken wings on indirect heat for 15-20 minutes, then tossing them in a sweet and salty orange glaze and throwing them back on the grill for a couple minutes prevents the glaze from burning and gives you perfectly sticky, glazed, grilled wings. The glaze recipe came from Toni Tipton-Martin’s book ,”Jubilee”. (In the book, she shares a method for oven-baking the wings if you prefer not to grill them, and pairs them with a delicious barbecue sauce.)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 20 wings 1x
- Category: dinner, lunch, appetizer
- Method: grilling
- 20 chicken wings
- canola oil for coating the wings
- 3 TBS orange marmalade
- 1 TBS light brown sugar
- 1 TBS soy sauce
- 1 TBS lemon juice
- 1 1/2 tsp of kosher salt, plus more for seasoning the wings
- 1 tsp black pepper, plus more for seasoning the wings
- 1/4 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 2 TBS toasted sesame seeds
- Preheat a grill, setting one side to medium heat and one side to medium-high.
- Pat the wings dry with paper towels and either brush them with canola oil or use a canola oil spray to coat them on all sides. Season with salt and pepper.
- Whisk the remaining ingredients together in a large bowl and set aside.
- Place the wings on the side of the grill set to medium heat and grill for 15 to 20 minutes, turning occasionally, until the skin is just starting to show grill marks and the wings are cooked through.
- Transfer the wings to the bowl with the orange glaze and toss to coat. Place them back on the grill, this time on the side set to medium-high, and cook for a few minutes longer, turning occasionally, until the glaze is showing grill marks. Be careful not to take your eyes off the wings during this step, as the sugar in the glaze can easily burn.
- Sprinkle with toasted sesame seeds and serve.
The cooking time and nutritional info noted in this recipe are approximate.
Keywords: grilled wings, grilled chicken wings, grilled glazed wings, orange-glazed chicken wings