New Website

Hey everybody, hope you’re having a good day today. We’ve finally started our official website, sweet n’ savory therapy. We’ve been wanting to do this for a while and the final straw was Tumblr’s new algorithm saying that we had pornographic pictures on our blog. All we ever had in those pictures were our arms or sausage (the food kind, not the other kind). You’ll see our old favorites from this site on there as well as new recipes. We hope you follow us on our new site but if you don’t, we’re still going to post pictures of the new recipes with a link for the recipe on this old site.

Take care everybody !

Kick’n Chili

Ingredients

  • 2 lbs. 90% lean ground beef
  • 1 Tbsp. each salt, cumin, chili powder, paprika (we used smoked paprika), dried oregano, and black pepper (we used freshly ground black pepper)
  • 2 tsp. red pepper flakes
  • 2 cloves garlic, minced
  • ¼ tsp. ground red
  • 1 Tbsp. oil
  • 3 cans (10 ½ oz. each) diced tomatoes w/ green chiles
  • 1 jar (16 oz.) salsa (we used Pace mild)
  • 1 onion, chopped (we used a yellow onion)

Directions

  1. Take a large mixing bowl out and mix together in it the beef, salt, cumin, chili powder, paprika, oregano, black pepper, red pepper flakes, garlic and ground red pepper.
  2. Set a large skillet over medium-high heat, pouring the oil in afterwards. Once the oil’s hot, add the beef in, cooking it to get browned for 6 to 8 minutes, stirring it around so the meat gets broken up. Drain off any fat before mixing in the tomatoes, salsa and onion. Place the meat mixture into a 4 ½-qt. slow cooker, putting the lid on afterwards. Let it cook on LOW for 4 to 6 hours. Serve immediately.

Serves 6.

Recipe source unknown.

We weren’t paid in any form to promote Pace.

Take care everybody !

Vietnamese Peanut Sauce Chicken Wings

Ingredients

  • 3 lbs. of chicken wings, tips removed, wingettes and drumettes separated
  • Kosher salt and freshly ground black pepper for seasoning
  • Cooking spray
  • 3 finely chopped large garlic cloves
  • 1 Tbsp. vegetable oil
  • 1/3 cup fish sauce
  • 1/3 cup fish sauce
  • 1/3 cup firmly packed light brown sugar
  • 2 to 3 tsp. Asian chili-garlic sauce (we used 3 tsp. of sambal oelek)
  • 3 Tbsp. finely chopped toasted peanuts (we used dry-roasted peanuts)
  • ¼ cup torn cilantro and mint leaves

Directions

  1. Preheat the oven to 425 degrees. Take two baking sheets and line them with aluminum foil. Spray the foil with the cooking spray. Divide the chicken wings between the two sheets, seasoning the top of the chicken with salt and pepper. Stick one sheet on the middle rack and the other on the bottom rack. Cook for 30 minutes, switching the sheets (middle rack sheet going on the bottom rack and vice versa)  and letting the wings cook for another 30 minutes.
  2. While the chicken wings are cooking, take a small saucepan and set it over medium heat. Pour the oil into the saucepan, letting it get hot. Now add in the garlic, stirring constantly for a minute or two or until the garlic looks golden. Mix in the fish sauce, brown sugar, and chili-garlic sauce, bringing the sauce to a simmer. Let it simmer, stirring occasionally until thickened and reduced down to about ½ cup (they said this could take between 4 to 5 minutes but it took longer than that for us). Mix in the peanuts.
  3. Take the cooked wings and place them in a large mixing bowl. Pour the the sauce over the wings, tossing the wings to coat. Sprinkle the cilantro and mint over the wings and enjoy !

We tried the wings with cilantro and mint but we didn’t think the cilantro brought anything to the dish. The mint though tasted really good with the flavors from the sauce.

This sauce recipe came from Southern Living.

We weren’t paid in any form to promote Southern Living.

Take care everybody !