Recipe Creation: "Truffalo" Wings + Truffle Ranch Sauce

These were inspired by a wings competition (and yes, they did win a trophy) and now I make them on a regular basis.  I mean, what could be better than truffle chicken wings with three kinds of truffle? Especially when you can call them Truffalo Wings! Leave it to me to add a little class to football season ; )

Serves 2-4

Ingredients:

• 2 lbs chicken wings
• l lemon, juiced
• 1/2 tbsp ground pepper
• 1/2 tbsp garlic powder
• 2 tsp truffle salt
• 1 tsp dried thyme
• 1/4 tsp cayenne pepper
• 2 tbsp unsalted butter, melted
• 1/4 cup grated truffle pecorino
• 1 tbsp black truffle oil
• 1/3 cup ranch dressing

Directions:

-Preheat oven to 500 degree F and line a large baking sheet with tin foil.
-Toss the wings with the lemon juice in a large bowl.
-Then add the garlic powder, ground pepper, truffle salt, thyme, and cayenne.
-Next add the melted butter and stir thoroughly so the seasoning is evenly distributed.
-Arrange on a baking sheet and bake for 20 minutes, then flip the wings and rotate the sheet.
-Bake for another 10 minutes, or until wings are browned and cooked through.
-Remove from oven and top with truffle pecorino.
-Whisk the ranch dressing with 1 tbsp truffle oil.
-Enjoy immediately and serve with the truffle ranch dipping sauce.

Recipe Creation: Balsamic Roasted Butternut Squash + Brussels Sprout Quinoa

Ahhh, fall has arrived and with it, my favorite produce!  I love hearty squashes & root vegetables and I love that all they need is a hot oven and some olive oil for their best flavors to come out.  This dish can be eaten as a main dish since it has the protein rich quinoa, or it can be served as a side.  For me, it is the perfect weeknight meal on a chilly night.  Keep this one bookmarked as a great option for a Thanksgiving side too.

Serves 2 (as a main)
Serves 4-6 (as a side)

Ingredients:

• 1 lb cubed butternut squash
• 3/4 lb brussels sprouts, trimmed and halved
• 1/2 cup dried red or rainbow quinoa
• 1 cup water
• 1/3 cup chopped walnuts
• 1/4 cup dried currants
• 1/4 cup grated Truffle Pecorino (or Parmesan)
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• Salt & pepper

Directions:

-Preheat oven to 450 degree F.
-Line a baking sheet with tin foil and add squash and brussels sprouts.
-Drizzle with olive oil and season with salt and pepper.
-Roast in the oven for about 25 minutes, or until cooked through.
-Meanwhile, heat a saucepan over medium heat and add the water and quinoa.
-Simmer for about 20 minutes, or as directed on the box.
-Whisk together the balsamic, olive oil and honey.
-Transfer the quinoa, squash, and brussels sprouts to a large bowl.
-Toss with the balsamic dressing, currants, and chopped walnuts.
-Liberally sprinkle freshly grated truffle pecorino on top.