Cooking Planit's bow-tie pasta salad & honey-chipotle wings - Los Angeles News | FOX 11 LA KTTV

Cooking Planit's bow-tie pasta salad & honey-chipotle wings

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Get these recipes courtesy of Emily Wilson from Cooking Planit.

Bow-tie pasta salad

1 Garlic Clove, Minced
2 Tablespoons Red Onion, Finely Chopped
½ Cup Black Olives, Sliced
1 Cup Baby Spinach, Sliced Thin
½ Cup Sun-Dried Tomatoes Packed in Oil, Sliced Thin
1 Tablespoon Fresh Lemon Juice
1 Cup Feta Cheese, Crumbled
½ Pound Farfalle Pasta
1 Tablespoon Extra Virgin olive Oil
Black Pepper and Kosher Salt

Prep Steps
1. Smash garlic under the side of your chef's knife to remove the peel. Mince, then place in large mixing bowl.
2. Finely chop red onion to measure the indicated amount. Place in the large bowl with the garlic.
3. If you bought whole olives, slice them thinly to measure the indicated amount. Add to the garlic and red onion.
4. Pile the spinach leaves on top of each other and slice thinly into strips to measure the indicated amount. Add garlic, red onion and olives.
5. Slice the sun-dried tomatoes thinly to measure the indicated amount. Add to the garlic, red onion, olives and spinach.

Cook Steps
1. Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
2. Once water is boiling, add 1 tablespoon of salt and stir in the farfalle pasta. Cook until tender but with a slight bite, about 11 minutes, or according to the package instructions.
3. After you strain the pasta, place it in the bowl with the garlic, red onion, olives, spinach and sun-dried tomatoes. Add the olive oil and fresh lemon juice. Season with salt and pepper to taste. Stir to combine well.
4. Place the pasta in the refrigerator and let it chill for at least 10 minutes or while you finish preparing the rest of the meal.
5. Just before serving, remove the pasta from the refrigerator and stir in the crumbled feta. Transfer to a serving bowl or dinner plates. Ready to eat!

Honey-chipotle wings

¼ Cup Chipotle Peppers in Adobo Sauce, Minced
¼ Cup Fresh Lime Juice
½ Cup Honey
8 Whole Chicken Wings, Split (16 Pieces)
2 Tablespoons Extra Virgin Olive Oil
Kosher Salt
Black Pepper

Prep Steps
1. Remove a chipotle pepper from the can. Slice down the center, scoop out the seeds and discard. Mince enough pepper to measure the indicated amount, then place in a small mixing bowl. Use more if you want more smoky spice. Avoid touching your face when handling peppers, and wash hands immediately after.
2. Add the lime juice and honey to the bowl of chipotle. Whisk to combine. Pour about 1/3 of sauce into separate small bowl and save for final plate. Use the rest of the sauce to baste during cooking.

Cook Steps
1. Preheat the oven to 425 degrees.
2. Lightly grease a sheet pan with olive oil.
3. If your wings are whole, cut off the wing tip (discard), then split the wing into two pieces at the joint. Rinse the wings under cold water, then dry thoroughly.
4. Drizzle the wings lightly with olive oil and season with salt and pepper. Use clean hands to coat evenly. Place the wings skin side down on a sheet pan, spaced out enough that they are not touching.
5. Place the chicken wings in the preheated oven and cook for 10 minutes. After that, baste both sides of each wing with the honey-chipotle sauce. Flip the wings over, then bake another 10 minutes. Baste another coat of sauce over the wings and cook for another 5 minutes. After cooking, be sure to discard any extra sauce that came in contact with the pastry brush.
6. Transfer the honey-chipotle wings to a deep serving dish. Drizzle and toss with the reserved sauce that you set aside in the beginning. Serve warm!

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