Creamy Pesto Dressing

Creamy Pesto Dressing 

Ingredients:

1/4 cup mayonnaise

1/4 cup grated Romano cheese

1 tablespoon white wine vinegar

3 tablespoons prepared pesto

2-4 tablespoons heavy cream

1/4 teaspoon granulated garlic

kosher salt and fresh cracked pepper to taste


Directions:

Combine mayonnaise, Romano cheese, vinegar, pesto, 2 tablespoons heavy cream and granulated garlic in a bowl. Add more heavy cream until desired consistency. Season to taste with salt and pepper.

Dill Chicken Wings

 Dill Chicken Wings 

Ingredients:

1/2 cup  Greek Yogurt

1 teaspoon garlic powder

3 teaspoons dried dill, divided

3/4 teaspoon kosher salt, divided

1/4 teaspoon pepper

2 tablespoons vinegar

1 3/4 pound party style chicken wings

2 cups panko bread crumbs

3 tablespoons canola oil


Directions:

In a large bowl combine Greek yogurt, garlic powder, 2 teaspoons dried dill, 1/2 teaspoon kosher salt, pepper and vinegar. Mix well. Add wings to the marinade. Toss to coat. Cover and marinate for at least 4 hours or overnight.

Preheat oven to 425 degrees.

Combine panko, remaining 1/4 teaspoon dried dill, remaining 1/4 teaspoon kosher salt and 3 tablespoons canola oil. Toss to coat all of the panko in the oil.

Remove the chicken wings from the marinade and dredge in the panko mixture, making sure to fully coat both sides of the wings. Place the chicken wings on a baking sheet and bake them in the preheated oven for 20 minutes. Turn wings and bake for another 20 minutes or until wings are cooked through and golden.