I have this friend Kaye, and she is a Super Momma Extraordinaire.
Awhile back, Kaye and her partner Jenny, invited me to their launch of Backyard Farms Choice Cuts. Backyard Farms came out of the love these ladies have for providing healthier options for families with hormone and antibiotic free, pasture raised chicken. And now, because of popular demand, they are offering Choice Cuts to their customers who enjoy the healthier poultry option that they provide.
I have had the pleasure of attending another event that they hosted in my friend Kaye’s home back in 2015. This was when they launched Homestead Gatherings, making it really easy for mommas like me to share the information with all of you here on the blog about the new things that they are offering.
I think it’s also fun to look back and see how my website (and my photos) have evolved since then, no?
For last month’s event, Kaye’s Mom, Tita April, showed us how to make some deliciously easy dishes, with their choice cuts, that I will definitely make again…
Seeing as how my kiddos love chicken, these are all recipes that they would enjoy not only on the lunch or dinner table, but also in the Yumbox!
Plus, I was able to get into the 25 Mushrooms Kitchen again, with my friends, and cook up this goodness with Tita April guiding us along the way…
And you know that Sabrina and I always look forward to getting in the kitchen with our friends to learn something new!
Cooking is always more fun with friends.
Especially when we have quality ingredients and we are working so close to home.
I love it when events like this are in my ‘hood!
Even our team was game to try different things, and work side by side, while documenting and churning out two dishes at the same time.
Talk about efficient!
By using Choice Cuts from Backyard Farms at home, I am able to make dishes that will be easier to prepare.
Like this simple but flavorful Chicken and Eringi Mushrooms, which is perfect on a bed of rice.
We even had fun preparing Nagoya Wings. And I learned something new when preparing these bad boys…
Did you know you can help speed up the cooking process by making a slit in between the double bone part of the chicken wing?
It totally helped in cooking our wings faster!
I must confess, when we have chicken wings, my family can eat almost two kilos of wings at a time. Not only do we love chicken, we really do love our wings. AND this recipe is something the kids would love because it’s like a cross between a Korean Bon Chon type recipe and a teriyaki…It was YUMMY!
And because Backyard Farms wants to share the love, they shared all the recipes with us, (and on their website) so I can share it here with all of you too!
- 12 pieces Backyard Farms’ chicken wings
- One tsp. grated garlic
- Two and a half tbsps. soy sauce
- Two and a half tbsps. sake
- Two tbsps. mirin
- Two tbsps. honey
- White sesame seed
- Black pepper
- Salad oil
- Make a slit on both sides of the chicken wings. Season with salt and pepper. Dredge in cornstarch. Shake oﬀ excess starch.
- In a frying pan, pour in 2-3 cm salad oil and wait until temperature is ready for frying (185-190 degrees centigrade ). Place the wings skin side down, turning over once in a while for 6 minutes. Turn the heat up and fry another 2 minutes. Set aside and drain oil on a wire rack. Continue frying the next batch. Make sure not to over crowd them.
- After all the wings have been fried, discard frying oil and clean excess oil with a kitchen paper towel. Pour the Sweet and Spicy Sauce mixture. Mix well in medium fire. When bubbles appear, immerse half batch of the chicken wings in the sauce. Make sure the wings have absorbed the sauce. Set aside on a vat and continue with the last batch of wings.
- Sprinkle the sesame seeds and black pepper.
- Serve while it’s still hot.