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1. Sprinkle the salt and five-spice powder over the chicken wings. Cook as
instructed in preceding recipe.
2. While wings are cooking, prepare the dipping sauce. Put the fish sauce,
sugar, garlic and chile in a small saucepan set over medium-low heat. Cook
until sugar has dissolved. Remove to cool to room temperature. Once cool,
add the remaining ingredients and stir to combine. Transfer to a serving bowl
and serve alongside the hot wings.
Nutritional information per serving (1 teaspoon sauce):
Calories 39 (78% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 0g • chol. 0mg
sod. 68mg • calc. 4mg • fiber 0g
Mini Shepherd’s Pies
This miniature take on a classic is almost too cute to eat.
A perfect way to use up those leftover mashed potatoes.
Makes 6 individual servings
1 refrigerated, packaged pie crust
½ pound lean ground beef, or lamb
1 carrot, diced
1 celery stalk, diced
½ small onion, diced
1 garlic clove, finely chopped
2 to 3 sprigs fresh thyme
1 bay leaf
1 tablespoon unbleached, all-purpose flour
1 cup beef stock
2 to 3 dashes Worcestershire sauce
1 teaspoon tomato paste
½ cup frozen peas, thawed
Kosher salt and white pepper to taste
1½ cups prepared mashed potatoes
Chopped parsley for garnish
1. Unroll the refrigerated pie crust, and using a 4-inch round, cut out 6 circles
of dough. Working quickly, press the circles of dough into the bottoms and
sides of a 6-cup muffin pan. Line each cup with foil and fill two-thirds full
with pie weights or dried beans. Select Bake with temperature set to 350°F
for 10 minutes. Place muffin pan on Oven Rack in rack Position 1 once oven
is preheated. Bake until golden. Allow to cool while preparing the filling.
2. In a medium nonstick skillet, cook ground beef over medium-high heat, stir-
ring frequently until cooked through, about 5 minutes. Add the carrot, celery,
onion, garlic, thyme sprigs and bay leaf to the beef, and continue to cook
over medium heat until the vegetables are sweated and tender, about 8 to
10 minutes.
3. Sprinkle the flour over the ground beef mixture and cook, stirring constantly
for 1 to 2 minutes. Add stock, Worcestershire and tomato paste and continue
to cook over low heat, stirring occasionally until the mixture is bubbly and
thick, another 5 to 8 minutes. Remove thyme sprigs and bay leaf. Stir in
thawed peas and cook for 1 to 2 minutes longer. Season to taste with salt
and white pepper.
4. Divide the mixture among the 6 cooled crusts. Top each pie with ¼ cup of
mashed potatoes. Return the muffin pan to rack Position 2, select AirFry and
set temperature to 400°F for 5 to 8 minutes, cooking until bubbly and pota-
toes are nicely browned.
5. Remove mini shepherd’s pies from the muffin pan. Garnish with chopped
parsley. Serve warm.
Nutritional information per serving (1 muffin cup):
Calories 246 (43% from fat) • carb. 24.6g • pro. 10.7g • fat 12g • sat. fat 5.4g
chol. 35.8mg • sod. 346.1mg • calc. 16.2mg • fiber 1.7g
Oven-Roasted Ribs
Makes 6 servings
Dry rub:
2 tablespoons packed light brown sugar
3 tablespoons chili powder
1 teaspoon kosher salt
½ teaspoon smoked paprika
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
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