New Burnt Lumpia Website

New Burnt Lumpia Website - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary Hijinkswindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeRecent PostsNew Burnt Lumpia WebsiteThe Adobo Road Cookbook TrailerSpam & Egg On A Crispy Fried Rice CakeCookbook Update: All Done & Available for Preorder... The Adobo Road Cookbook!FOOD Magazine December 2012Chicken PipianBistek & Pancit: Together At LastOven-Roasted Pinakbet with BaconCookbook Update: A Title Change, and a Quick Peek InsideHomemade TofuCategoriesAdobo RecipesAdobo Road CookbookBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsBooksCookbooksDessertsFruits and VeggiesGiveawaysHolidaysHow to Make LumpiaKalamansiKinilawLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultryRiceSeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « The Adobo Road Cookbook Trailer |Main

March 03, 2013New Burnt Lumpia Website

Hello all.

Although this Typepad incarnation of my blog has served me fantastically well for the past 6 years(!), I've finally decided to update and redesign the whole thing and move on over to Wordpress.

My new blog can be found at http://BurntLumpiaBlog.com

My new blog is nothing fancy—same great lumpia filling, just with a crunchier, new, and improved wrapper! Masarap!

Have a look around over there and stay awhile, won't you? And please be sure to update your links and RSS feeds accordingly. New posts to come on the new site soon, very soon.

See you at the new site!

http://BurntLumpiaBlog.com

Mabuhay!

Posted by Burnt Lumpia at 08:17 PM | Permalink

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Honey Mustard Chicken Wings & New Chicken Recipe Box Website

 

It’s super exciting to announce this: We’ve been a little busy on a secret web project and though we’re still working out all the technical kinks, we can share it now. Welcome to our new crazy little blog called Chicken Recipe Box! There’s a huge handful of reasons why we’re doing this, so you can head over to our About page to ready why.

Our love for cooking and eating chicken and eggs has no end. We’d probably drive you all nuts here on the WORC blog with chicken recipes and how to videos, so we decided to create a special site dedicated to our love of chicken. It’ll be chock full of everyday, simple comfort foods, along with unique twists on classics to delicious international recipes. And best of all, we’re going to have a ton of How To Videos and recipe videos on our favorite classics. So hopefully you all can stop by Chicken Recipe Box for a visit and keep checking back everyday for new recipes and videos!

To continue celebrating our love for chicken, chicken wings and the upcoming Super bowl, we’re sharing a fantastic recipe for honey mustard chicken wings. We’re always addicted to different types of sauces and continually making homemade variations of our favorites and honey mustard is on top of our list. Tangy sweet, sticky and wonderful this is the sauce to have for honey mustard lovers.

The fun part about making chicken wings is that you can use different cooking techniques. We wrote about different ways to cook wings and how to make them healthier on our chicken recipe box site. Though everyone sauces them differently, either before baking or after or both, it’s great to be able to have options on preparing them. The great thing about baking them before saucing is that you can easily make multiple sauces, and toss the chicken wings in whichever one the devourer prefers. For the fire-tongues, our Sriracha Chicken Wing sauce almost always needs to be present at our gatherings.

We even have a “healthy” version where you can pre-poach or pre-steam the wings before baking, which helps render much of the excess fat. During the next few weeks we’ll also be sharing some really low fat chicken buffalo wing recipes that doesn’t have butter! You can still enjoy the wings without the guilt.

Hope you enjoy the honey mustard wings and our new site. Any feedback you guys have is much appreciated!

hugs,

diane and todd

Yield: Serves 6

Total Time: 1 hour

You can cook the wings however you prefer, but for this recipe we did the oven roasted style. It is a great method for doing large batches of wings, since they are all spread out over the sheet pans and cooked at once. Interested in how the different techniques vary in the wing texture and taste? Check out our article here on Ways to Cook Chicken Wings.

4 lbs Chicken Wings, rinsed & patted dryCooking OilSea Salt or Kosher Saltfresh cracked Black PepperFlour, for dredging1/2 cup Mustard, whichever your preferred type - Regular, Deli, Whole Grain, Dijon, etc...1/4 cup Water2 Tablespoons Honey4 teaspoons Apple Cider Vinegar1 Tablespoon Tomato Paste2 teaspoons Soy Sauce1/4 teaspoon Cayenne Pepperfresh cracked Black Pepper, to taste

Preheat oven to 425°F. Line sheet pans with parchment paper.

Lightly coat chicken wings with oil. Season with salt and pepper. Dredge wings in flour, tapping off excess flour.Lay wings on lined sheet pans in a single layer. Bake for 20 minutes, flip chicken wings over, then bake for another 20-30 minutes or until golden.While the wings bake, make the sauce (this can even be done a day or two ahead of time if you prefer-just warm before tossing wings.) Combine the sauce ingredients in a saucepan. Stir well and bring to a gentle simmer. Cook for 5 minutes. If necessary, re-warm just before tossing wings in sauce.After wings are done, toss them with the sauce in a large bowl. Serve with plenty of napkins.

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