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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 1/4 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
