These Salt & Pepper Chicken Wings are easy to prepare and use just a few ingredients. They’re great to munch on while watching the game, for appetizers, or for snacking at any time.
Prep Time: 5 min ■ Cook Time: 30 min ■ Total Time: 35 min ■ Makes: 6 servings
INGREDIENTS
3 lbs chicken wings (approx. 36 wings)
3 teaspoons salt
4 teaspoons freshly ground coarse black pepper
4 teaspoons sesame oil
5 cloves garlic, finely chopped
4 scallions, diced
Red pepper chili flakes, optional
DIRECTIONS
Preheat oven to 450°F.
LIne a baking sheet with parchment paper or grease lightly with cooking spray or oil.
In a small bowl, mix together salt and pepper.
Place chicken wings on the baking sheet. Sprinkle the salt and pepper mixture over the wings, making sure to cover evenly.
Bake for 15 minutes then turn and bake for another 15-20 minutes until crispy and cooked through.
Just before the wings are cooked, heat the sesame oil in a skillet over medium heat. Add the garlic, scallions, and red pepper chili flakes, and cook until the garlic has browned slightly.
Remove chicken wings from oven and place in a large bowl. Add the garlic oil mixture from the skillet and toss the chicken wings until completely coated.
Transfer the wings to a serving dish, and spoon any leftover garlic oil over the top. Serve with your favourite dipping sauce.
By Stephanie Simons, Head Pharmacist, Lindo’s Pharmacy in Devonshire
Of all the pharmaceutical developments over the past years, few have been more controversial – or misunderstood – than CBD. Though originating in the same marijuana plant as Tetrahydrocannabinol (THC) – the psychoactive drug more commonly known as ‘weed’ – CBD is a different chemical compound, without the intoxicating, potentially dangerous effects of THC.
Used in a wide range of products like drinks, gummies and even skincare, Cannabidiol (CBD) oil is found in both hemp plants and the cannabis plant Cannabis sativa. While it doesn’t give the ‘high’ associated with THC, it can provoke a relaxing response that soothes anxiety, stress and even pain.
The research is still in early stages, but many scientists believe that CBD oil can impact receptors in the brain. Receptors are proteins attached to your cells that receive chemical messages to help you respond to stimuli. CBD is thought to impact the brain’s receptors for serotonin, the neurotransmitter responsible for your mood, easing symptoms of stress, worry and social anxiety. Some people find it helps with related conditions like depression and Post Traumatic Stress Disorder (PTSD), while many find its relaxing effects improve their sleep.
CBD is also thought to improve the skin. When ingested, CBD impacts receptors in the body’s immune system, potentially reducing inflammation in the body which, in turn, can help prevent acne on both the body and face. CBD is found in a variety of topical skincare products too. Some studies say it can reduce sebum, the skin’s natural oil which, in high quantities, can cause acne. CBD is also packed with antioxidants which counteract free-radical damage and reduce both inflammation and signs of ageing – making it a fast-rising ingredient in the skin care industry.
So – where to start? CBD is available in a wide range of products so you’re sure to find one that’s right for you. If you’re keen to ease your stress or get a better night’s sleep (aren’t we all?), try a drop or two of CBD oil like Reliva Tincture – Mint or Upstate Elevator Company’s CBD extracts in lemon or peppermint under your tongue for about 30 seconds to a minute. Start with a low dose of 250mg and build your way up as required.
If you prefer something sweet, Upstate Elevator Company’s 10mg Mixed Fruit CBD Gummies are a delicious way to incorporate CBD into your day. Or many enjoy one of their fizzy drinks, available in a wide range of flavours from Raspberry Hibiscus Lime Seltzer to African Ginger and Mexican Lime Soda, as a healthier alternative to that evening glass of wine.
For those with sore muscles, try applying Reliva Cream, a CBD-infused body cream that soothes and cools muscle ache. Those keen to boost their antioxidant defence can try USA Hemp’s Antioxidant Crème; jam-packed with CBD, organic avocado, jojoba, rosehip, carrot, and organic neem oil to keep those free radicals at bay and preserve your skin’s radiance.
You may see reports that CBD can be used to treat more complex physical issues including epilepsy, arthritis, and neurodegenerative disorders like Alzheimer’s disease. However, it’s important to note that if you’re managing a serious condition or symptoms, always consult your GP or pharmacist before trying CBD.
If you do take CBD and experience unpleasant side effects like diarrhoea, fatigue or a change in appetite, consult your doctor as soon as possible.
Stephanie Simons is the head pharmacist at Lindo’s Pharmacy in Devonshire. She earned her Bachelor of Science in Pharmacy at Massachusetts College of Pharmacy and has been practicing for over 20 years. She is a registered pharmacist with the Bermuda Pharmacy Council and is a member of the Bermuda Pharmaceutical Association.
If you like cheese, you’ll want to try these tender potatoes with a deliciously crispy Parmesan crust!
Prep Time: 10 min • Cook Time: 36 min • Total Time 46 min • Makes: 4-5 servings
INGREDIENTS
2 tbsp vegetable oil
5-20 small or baby yellow potatoes
1/2 cup Parmesan cheese, very finely grated
3/4 tsp freshly cracked black pepper
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp dried oregano
1/4 tsp paprika
Fresh scallions, chopped, optional
Sour cream, optional
DIRECTIONS
Preheat oven to 400°F.
Add the oil to a 9 x 13-inch glass baking dish and spread evenly over the entire bottom.
Parboil the potatoes in boiling water for 6 minutes. Remove from the water and drain on a towel.
Slice each potato in half once they have cooled.
In a small bowl combine the Parmesan cheese, black pepper, garlic powder, sea salt, dried oregano, and paprika; mix until well combined.
Sprinkle the parmesan mixture evenly over the entire bottom of the pan. Do this step carefully as the cheese mixture is almost impossible to spread once immersed in the oil.
Place the potato halves cut side down on top of the Parmesan coating making sure to press them firmly into the parmesan mixture.
Bake for 30 minutes or until the potatoes are tender and the Parmesan crust is a deep golden colour.
Remove from the oven and set aside for 5 minutes.
With a metal spatula, carefully remove the potatoes from the pan making sure to keep the Parmesan coating on the potatoes.
Serve immediately with sour cream or plain yoghurt, or garlic aioli, and chopped green onions.
NOTE: Do not use shredded Parmesan cheese as it will not crisp effectively.
These savoury mini tarts with cheese, onion, black olives, and chourico sausage are the perfect little bite for entertaining or for snacking at any time!
Prep Time: 20 mins ■ Cook Time: 20 mins ■ Makes: 12 mini tarts
INGREDIENTS
1 sheet Puff pastry
1/4 cup pitted black olives, drained and diced
1/2 chourico sausage, chopped
2 spring onions
1/2 cup grated Parmesan cheese
2 eggs
Extra grated cheese, optional
DIRECTIONS
Preheat oven to 400°F.
In a skillet, brown the chourico sausage. Remove from skillet once cooked and transfer to a paper towel to drain off excess grease.
Roll the pastry until about 1/4 inch thick and using a biscuit cutter, cut out rounds to fit a muffin tin.
Gently press the puff pastry rounds out a bit with your fingers so that they line each section of the muffin pan, ensuring they come right to the top. Prick and bake in a hot oven for about 7 – 8 minutes.
Meanwhile, chop the spring onions finely, and cook in the same skillet as the chourico, until softened.
Line each small tart with chourico, and add some of the spring onions.
Beat the eggs and add the grated Parmesan and chopped black olives to the egg mixture, combining well. Add freshly ground black pepper, if desired.
Divide this mixture evenly over each tart. Add a bit more grated cheese, if desired.
Return tarts to the oven and bake for about 10 minutes, until the cheese is bubbly and egg mixture is cooked through.
These popsicles are so easy to make and they’re dairy-free! They’re a delicious treat for kids or adults on hot summer days.This recipe makes 5 popsicles.
INGREDIENTS
1 frozen banana
1 ripe banana
½ can coconut cream, well stirred
2 tablespoon creamy peanut butter
1 teaspoon vanilla
2 tablespoon honey
¼ cup chopped nuts (pistachios, almonds, peanuts)
½ cup semi-sweet chocolate chips (use vegan chocolate chips, if you desire)
1 tablespoon coconut oil
DIRECTIONS
In a blender, add bananas, cocnut cream, peanut butter, vanilla, and honey. Blend on high until mixed well.
Pour into popsicle molds and freeze 5 hours, or until completely frozen through.
Run mold under warm water and remove popsicles. Place on tray, or in a freezer safe container, and return to the freezer.
Melt the chocolate chips and coconut oil in the microwave. Stir well.
Dip the frozen popsicles into the melted chocolate and sprinkle with nuts of your choice.
Key Lime Parfaits are an easy, no-bake, refreshing summer dessert.
INGREDIENTS
12 honey graham crackers, finely ground
5 Tbsp granulated sugar
¾ tsp kosher salt
6 Tbsp unsalted butter, melted
⅔ cup heavy cream
1 can sweetened condensed milk
2 (8-ounce) packages cream cheese, softened at room temperature
1 tsp pure vanilla extract
⅓ cup key lime or regular lime juice (from about 4 limes)
zest from 3 limes
DIRECTIONS
In a small bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir until mixture is combined. Set aside.
In a small bowl, whisk heavy cream until stiff peaks form. Set aside.
In another medium-size bowl, cream together the sweetened condensed milk and the cream cheese with an electric mixer on medium-high speed until light and fluffy. Add the vanilla, lime juice, and zest, then beat an additional 1-2 minutes.
Add the whipped cream to the cream cheese mixture and fold gently until combined.
In small glass jars, spoon in a layer of graham cracker crumbs, then fill the rest of the jar with the key lime cheesecake mixture. Chill in the refrigerator for at least 2 hours, or overnight. When ready to serve, garnish with whipped cream and a lime wedge.
