Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes
A delicious weekend is ahead with National Chicken Wing Day, National Lasagna Day and National Cheesecake Day! Find these tasty foods in our recipe guide.
Elote-Style Chicken Wings (courtesy of carnaldish.com)
Ingredients
2 pounds chicken wings, flats and drums
Olive oil
Flaky kosher salt
Elote Mixture
1/4 cup mayo (or Kewpie), plus more if needed
1/4 cup grated cotija cheese, plus more if needed
Zest and juice from 1 lime
Chili powder
Tajin (chili lime flavor), optional
Fresh cilantro, finely chopped
Jalapeños, very thinly sliced or minced
Directions
Pat the wings dry of any excess moisture with paper towels. Place the wings in a medium bowl and drizzle with about 2 tablespoons of olive oil. Season with a large pinch of flaky kosher salt, and toss to coat. Make sure each wing is properly seasoned and coated with the oil. Line the chicken in an even layer on the rack or basket of your air-fryer. Air-fry for 40-45 minutes at 435 degrees, or until your wings are golden brown and crispy — registering 170 degrees internally. Depending on your air fryer, you may have to flip the wings half-way during cooking.
When the wings are done and crisp, remove them from the air fryer and place them into a medium bowl. Add in the mayo and lime juice, and toss to coat. If you need a little more mayo, add it in. You are looking for each wing to be coated just enough for the remaining ingredients to stick to it. Sprinkle in the cotija cheese. Toss until the wings are evenly coated with cheese, adding more if needed. Finally, sprinkle in a desired amount of chili powder, Tajin (if using), jalapeños, cilantro, and the zest of the lime. Feel free to add more lime juice if your wings are too pasty — the extra lime juice will make it a smoother coating.
Serve and enjoy!
No Bake Mixed Berry Cheesecake (courtesy of cloudykitchen.com)
Ingredients
Mixed Berry Coulis
250g fresh or frozen raspberries
125g fresh or frozen blueberries
125g fresh or frozen blackberries
65g sugar
1 Tbsp water
pinch of salt
Graham Cracker Crust
400g graham crackers
3 Tbsp Sugar
150g butter, melted
¼ tsp salt
No Bake Cheesecake Filling
300g plus 120g cream
2 tsp powdered gelatine
450g cream cheese, at room temperature
130g sugar
1 tsp vanilla bean paste
¼ tsp salt
Directions
Place all of the mixed berry coulis ingredients in a pan over medium heat. Cook, stirring often, and occasionally mashing the berries against the side using a fork, until the berries are soft. Transfer to a high speed blender or food processor (be careful as it will be hot), and blend until smooth.
Clean the pan and return to the stove. Strain the berry mixture into the pan, then bring to a boil and cook over medium heat, stirring constantly, for 2-3 minutes or until slightly thickened and reduced. Transfer to a container and allow to cool completely.
Grease and line a 9” square pan with two pieces of parchment paper, extending over the sides to form a sling. Place the graham crackers and sugar in the work bowl of a food processor. Pulse until the crackers resemble fine crumbs, then transfer to a medium bowl. Add the salt and butter, and mix to combine - it should have the consistency of wet sand.
Pour the base into the prepared pan, and pat down until smooth using the bottom of a flat glass or measuring cup, ensuring that it is an even thickness. Place in the freezer while you prepare the filling.
In a small pot over low heat, combine the 120g measure of cream and gelatine. Stir until the gelatine has dissolved. Set aside to cool slightly.
In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whip the 300g measure of cream until soft peaks form. Transfer into a bowl. There is no need to wash the mixer between the cream and cream cheese mix. Whip the cream cheese and sugar in the mixer until smooth. Add the vanilla and salt and beat to incorporate, then add the gelatine and cream mixture and mix well.
Remove the bowl from the mixer, and, using a spatula, gently fold the softly whipped cream into the cream cheese mixture.
Spoon the filling over the prepared base, tapping to remove any bubbles, then spreading with an offset spatula. Evenly distribute about 3-4 Tbsp of the cooled coulis mixture over the surface of the filling, and using a swirling motion, gently mix it into the top section of the filling using a spoon, before smoothing again with an offset spatula.
Lightly drizzle a little more of the coulis mixture (use less than you think you will need) over the top of the cheesecake, then drag a chopstick or skewer through the drizzled coulis to make a marbled effect. Add more coulis and marble more if desired.
Refrigerate the cheesecake for at least 3 hours or until set. Using the parchment paper as a sling, remove the cheesecake from the pan. Cut into squares using a knife that has been run through hot water and then dried before cutting.
Store leftovers in the fridge.
Polenta Lasagna (courtesy of fooddoodles.com)
Ingredients
2 C milk
1 3/4 C water
1/4 C butter
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried basil
1 tsp dried parsley
1 tsp dried oregano
3 cloves garlic
1/4 C freshly grated Parmesan cheese
1 C cornmeal quick cooking variety
Oil for baking
Directions
Prepare a 9x13 pan by lightly greasing the bottom and sides. Set aside.
Melt the butter in a medium sized pot. Add the garlic and let cook for a couple minutes over medium-low heat till very fragrant. Add the milk, water and all the seasonings except the Parmesan cheese and the cornmeal. I also recommend using fresh herbs if you have them, just be sure to triple the amounts used and stir in at the same time as the Parmesan cheese - after it's done cooking and is off the heat.
Bring to a boil then remove from the heat and while whisking to avoid lumps, slowly add the cornmeal. Continue to whisk and return the pot to the heat and whisk while waiting for the mixture to boil. Over medium-high heat this should onto take a minute or two unless you decide to use a longer cooking variety. If you do use a variety that needs to cook longer adjust the liquids in this recipe if needed and cook as long as required.
Once the polenta starts bubbling and is completely thickened remove from the heat and stir in the Parmesan cheese and fresh herbs if not using dried. Then pour into the greased 9x13 pan. With a spatula lightly brushed or sprayed with oil smooth the top. Cover and place in the fridge until chilled and set, at least 1 hour.
Enjoy!