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Return of sun


Spring is here, or almost here, depending on where you live. It’s the time to get together with some friends, eat some appetizers, and toast to the return of the sun.


The Meat:
2 1/2 lbs chicken wings (about 15)


1/2 cup hoisin sauce
1/4 cup soy sauce
1/4 cup liquid honey
1 tbsp chicken stock
1 tbsp cider vinegar
2 large garlic cloves, minced


1. Honey garlic marinade: In large bowl, whisk together hoisin sauce, soy sauce, honey, sherry, cider vinegar and garlic.

2. Cut off wing tips at first joint, discard tips (or use for stock if you’re eager!). Separate wings at remaining joint, trim excess skin. Add wings to marinade; cover and marinate in refrigerator for at least 4 hours, turning occasionally. (make ahead: marinate in refrigerator for up to 1 day, turning occasionally). I put it all in a Ziploc bag to marinate.

3. Reserving marinade, arrange wings on rack on foil-lined baking sheet or on greased foil lined baking sheet. This will work better than a 9×13 pan. Spoon half of the marinade over wings. Bake in 400 F oven for 20 minutes. Turn and brush with remaining marinade; cook for about 20 minutes or until juices run clear when chicken is pierced.

4. Broil for about 1 minute per side or until wings are crisp and browned. (I probably broiled it for longer – this is important to get the skin crispy)


Tortilla shells (whatever flavour you prefer - I used sundried tomato wraps)
1 250 g package of cream cheese
1/2 cup of capers, chopped
1 package of lox (smoked salmon)

1. Lay out tortillas.
2. Spread cream cheese over surface of tortillas.
3. Cover surface with strips of lox.
4. Sprinkle with capers.
5. Roll up tortillas.
6. Slice rolls into 3/4 inch pieces.

Super Bowl season is over, but this dip is a hit all year 'round.

1 can Old El Paso refried beans
1 package Old El Paso taco seasoning
1 (250g) package of cream cheese, room temperature
1 cup of sour cream
2 cloves of garlic, crushed
3/4 cup cheddar cheese
2 fresh tomatoes, chopped
1/4 cup cilantro, chopped

1. Spread the can of refried beans on the bottom of a casserole dish.
2. In a bowl, mix together cream cheese, sour cream, taco seasoning, and garlic. Spread on top of of refried beans. Sprinkle cheese on top.
3. Bake at 350 for 15-18 minutes, until cooked.
4. Remove from oven and top with tomatoes and cilantro.
5. Serve with chips and/or crackers and/or pitas.


8 roma tomatoes, chopped
1/2 cup sun-dried tomatoes
4 cloves minced garlic
1/3 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup basil
1/4 teaspoon salt
1 baguette, sliced into 3/4-inch slices
1 1/2 cups shredded mozzarella cheese

1. Preheat the oven on broiler setting.
2. In a medium-sized bowl, combine the tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, and salt. Let the mixture sit for at least 20 minutes.
3. Arrange the baguette slices in a single layer on a baking sheet. Broil for 1 minute, possibly 2, until slightly brown.
4. Divide the tomato mixture evenly over the slices of baguette. Top the slices with mozzarella cheese.
5. Broil for 4 minutes, or more, until the cheese is melted.


1 cup white sugar
3 cups water
1 package strawberry Jello
2 cups pineapple juice
1/3 cup lemon juice
2 cups orange juice
1 (1 litre) bottle of Sprite or 7-up

1. Bring the sugar, water, and strawberry Jello to a boil in a large saucepan. Let it boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Place into a container and freeze.
2. Combine the contents with 1 bottle of Sprite/7-Up in a punch bowl. Stir until slushy. Serve (You can double the recipe and freeze in two separate containers.)

I hope you enjoy these! Do you have any appetizers that are your go-to? I love new recipes.