Feed your hungry man some yummy V-Day grub!
Let’s start with brunch..
I don’t usually drink champagne because of all the sugar, but I make exceptions with mimosas sometimes because they’re just good. Try these:
Need: 1 small mango & bottle of chilled champagne
To Prepare: Blend mango in food processor until smooth and spoon about 2 T of the puree into a glass with champagne. Drank til y’all get frisky.
Yes, that sums up my brunch. Y’all know how to cook eggs and bacon!
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 small yellow onion, chopped
- 1 (16-ounce) package frozen bell pepper strips
- 1 (6-ounce) package frozen cut okra
- 1 cup frozen corn
- 1 (28-ounce) can diced tomatoes, with their liquid
- 1 turkey leg (about 1 pound), skin removed
- 1 cup cooked brown rice
- Salt and pepper to taste
- Hot sauce to taste
Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add peppers, okra, corn and tomatoes and stir well. Nestle turkey leg in pot and bring to a boil. Cover, reduce heat and simmer, stirring occasionally, until turkey falls easily off of the bone, about 1 1/2 hours. Remove turkey leg, discard bone and then shred meat and return to pot. Stir in rice, salt, pepper and hot sauce and cook about 10 minutes more. Grub.
Aight, dinner is where it’s at, so you’ve gotta do it big on this one. What goes best with love, smooches, and sexy time on this cold, winter day? Wangs, duh. (They’re great for shitty days, too.)
Cranberry Glazed Chicken Wings
- 1/2 cup cranberry sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons extra virgin olive oil
- 1 tablespoon tamari
- 1 1/2 teaspoons Chinese five-spice powder
- 24 (about 2 3/4 pounds) chicken wing drumettes
- 2 tablespoons chopped fresh cilantro
Preheat the oven to 425°F. In a large bowl, mix together cranberry sauce, honey, lime juice, vinegar, oil, tamari and five-spice powder; set aside half of the mixture. Add drumettes to bowl and toss to coat. Arrange on a large foil- or parchment paper-lined baking sheet in a single layer and bake, flipping and basting with reserved cranberry mixture every 10 minutes or so, until glazed and deep golden brown, about 45 minutes.
I’m a meat-eating girl and don’t really focus on the sides all too much – I usually just throw together a salad or roast some veggies.
Here’s a quick, easy side:
Roasted Broccoli: toss florets in olive oil, salt, pepper, and garlic powder (or freshly minced garlic). Bake for about 30 minutes on 350 degrees or until browned. Right when you take them out, squeeze fresh lemon juice on them.