Baked Glazed Teriyaki Chicken Wings with Artichoke, Bacon, and Kale with shaved Parmesan
8 chicken thighs
2 tablespoon olive oil
¼ cup teriyaki sauce
2 tablespoon ketchup
¼ cup maple syrup
1 teaspoon minced garlic
Salt and freshly cracked pepper
Preheat oven to 400 degrees. Place chicken wings in a single layer in a glass dish.
In a small bowl, whisk together the olive oil, teriyaki sauce, ketchup, honey, garlic, salt, and pepper until combined. Pour over top of the chicken.
Bake for approx. 1 hr till done, turning chicken every now and then. The recipe originally calls for honey, but I only have maple syrup, thus used that, and it turned out very good.
Artichoke, Bacon, and Kale with shaved Parmesan
Source: First for Women magazine and modified by Esmé
5 slices bacon (cut into bite size pieces)
½ medium chopped onion
½ teaspoon minced garlic (I used bought)
1½ teaspoon Kraft Italian salad dressing
1 tin canned artichokes (cut in half)
1 bunch of fresh black kale (torn into bite-sized piece and stem removed)
Shaved parmesan cheese – you decide the amount – we like it so I used a lot of cheese.
In a skillet over medium-high heat, cook bacon, onions, garlic and salad dressing in a drop or two olive oil for 5 minutes or until bacon is cooked through and a bit fried.
Stir in artichokes and kale. Reduce heat to medium.
Cover and cook for ± 5 minutes or until kale is wilted.
Sprinkle with Parmesan cheese and enjoy!!
Prepared, tried and tested Esme Slabs