simplybeautifuleating

My favourite part of the holiday season is hosting

My favourite part of the holiday season is hosting a meal for family and friends, and while the star of most holiday meals is the main course and sides, we can’t forget about the appetizers and desserts!!! They are the beginning and end to a great meal so I love to create a “welcome” appetizer and a “finale” dessert.

@MetroOntario always has everything I need for holiday entertaining and today I’m sharing a delicious recipe for my Roasted Butternut Squash Spiced Hummus paired with their Irresistibles Crisp Crackers, chock full of cranberries and pumpkin seeds to help #FeedTheJoy this season. These crackers are totally IRRESISTIBLE and pair perfectly with my dip.

Stay tuned for what I have in store as a sweet treat for host gifts and dessert! #ad

ROASTED BUTTERNUT SQUASH SPICED HUMMUS

* 1 small butternut squash,(4–5 cups diced)
* 2 -4 cloves garlic, peeled
* ½ cup EVOO
* 1 x 15-ounce can chickpeas, drained & rinsed
* ½ lemon, juiced
* ⅓ cup tahini
* ¼ cup ice water
* sea salt, ground black pepper pinch of cayenne pepper to season
* garnish as desired & serve with Irresistibles Cranberry Pumpkin Seed Crackers.
Instructions
1. Preheat the oven to 425F. Line a baking sheet with parchment paper
2. Place the butternut squash on the prepared baking sheet. Drizzle with 3 tablespoons of olive oil & season with ½ tsp sea salt, ¼ teaspoon pepper, and a few pinches of cayenne. Toss to coat & spread out in a single even layer on the baking sheet. Place the garlic in a small piece of foil. Drizzle with 1 tablespoon of olive oil & season with a few pinches each salt & black pepper. Seal the garlic in the foil and place on the baking sheet with the squash. Roast for 30-40 minutes
3. Add the squash, garlic, & chickpeas to the bowl of a food & pulse a few times. Pour in the lemon juice & tahini, & season with ½ tsp sea salt. With the processor running, slowly add the remaining ¼ cup olive oil process 2-3 minutes then slowly add the ice water
4. Garnish & serve with crackers.
#MyMetro #MetroOntario #Holiday2023 #holidayappetizer #hummus #butternutsquash

A last minute appetizer for my family and friends

A last minute appetizer for my family and friends celebrating #thanksgiving in the #usa …A little sweet. A little savoury. A lot of yum.

APRICOT & FIG BOURSIN PINWHEELS
1 thawed sheet puff pastry (I love Selections rolled puff pastry)from @metroontario
½ cup apricot preserves @bonnemaman_ca
4 oz @boursin_canada fig flavour
4-5 sprigs Fresh thyme
2 tbsp brown sugar
1 large egg, for egg wash

Unroll the thawed puff pastry and place on parchment paper. Spread the preserves on top - making sure it’s evenly spread with about 1 inch or less of puff pastry still left untouched on the sides.
Crumble the boursin cheese evenly on top of the preserves. Sprinkle the brown sugar and fresh thyme over the preserves & cheese.
Gently roll it up into a log, making sure the roll stays tight and nothing is spilling out as you go. Once rolled, I rolled up my parchment paper around it.
Pop the roll in the freezer to chill for 20 - 30 minutes. In the meantime, preheat the oven to 400F.
Once chilled, remove and spread out the parchment paper. Use a SHARP knife to slice them in ½ inch pinwheels.
Once sliced, spread them evenly out on the parchment paper on a large sheet pan.
In a small bowl, beat one large egg to make an egg wash. Lightly brush the tops of the pastries with the egg wash.
Bake for 20 - 30 minutes or until the pastries are golden brown
Garnish with thyme. Enjoy!

#Foodphotography #simplybeautifuleating #beautifulcuisines #foodandwine #foodstyling #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #appetizers #easyrecipes

Butternut Squash Boursin Cheese Pasta #viral #reci

Butternut Squash Boursin Cheese Pasta #viral #recipe that’s sure to please

How to:

* 1 butternut squash, peeled & cubed
* 2 cups cherry tomatoes
* 1 round of Boursin Herb Cheese (250g)
* 2 tbsp olive oil
* 1 tsp salt
* 1 tsp black pepper
* 1.5 tsp Italian seasoning (or oregano, thyme, and dried basil)
* 2 cloves of minced garlic or roast a small head of garlic with the mixture
* 5-6 sun-dried tomatoes, minced
* 1 handful of fresh baby spinach
* 300g pasta (I used organic chickpea rotini)

1. Preheat your oven to 400F (200C)
2. Add the butternut squash and tomatoes to a baking dish and drizzle over the olive oil and seasonings, stirring to ensure centre of the squash and place your Boursin cheese there along with the garlic head. Drizzle over a touch more olive oil, then place the baking dish in the oven and bake for 40-45 minutes or until squash is tender.
4. Meanwhile, cook your pasta according to the package instructions and drain, reserving about 1/3 cup of the cooked pasta water.
5. Remove the butternut squash and baked Boursin from the oven, and add, sun dried tomatoes and spinach to the dish. Use a large fork or wooden spoon to stir everything together, gently mashing and breaking apart most of the butternut squash.
6. Add in the cooked pasta and reserved water and stir to fully coat the pasta.
7. Enjoy!
#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #healthyfood #eatclean #pasta #dinnerideas #vegetables

I needed a little sweetness in my life today and I

I needed a little sweetness in my life today and I held my 3 grandchildren super tight.

Livi’s Chocolate Chip Oat Banana Muffins

* 1½ cups all-purpose flour
* 1½ cups old fashioned rolled oats
* ⅔ cup coconut sugar or granulated sugar
* 1½ teaspoons baking powder
* ½ teaspoon baking soda
* 1 teaspoon ground cinnamon
* ½ teaspoon sea salt
* ⅔ cup milk
* ⅓ cup vegetable oil
* 2 x-large eggs
* 1 teaspoon vanilla extract
* 1 cup mashed ripe banana (about 2 bananas
* ½ cup chocolate chips

* Preheat the oven to 375F. Line a 12-cup muffin pan with paper liners.
* In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, cinnamon, and salt.
* In a medium bowl, whisk together the milk, oil, eggs, and vanilla until well combined. Stir in the mashed banana. Pour the milk mixture into the oat mixture and stir together until well combined. Stir in the chocolate chips, Divide the batter among the paper liners. (They will be very full.) Sprinkle with extra chocolate chips if desired.
* Bake for 18 to 22 minutes or until golden brown and the centers feel firm. Let the muffins cool in the pan for a few minutes, then remove and continue cooling on a wire rack.

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #kidchef #heresmyfood @food #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #healthyfood #whatibakedtoday #healthystart #instafood #thenewhealthy

Woah ! Chef Livi made the best #sprinklecookies to

Woah ! Chef Livi made the best #sprinklecookies today! This was her first attempt at making a recipe “mostly” on her own and while we waited for these beauties to bake of course we had to to do a little dancing.

* Livi’s Sprinkle Cookies
* 1 ½ cups all purpose flour
* 1 ½ teaspoons baking powder
* ¼ teaspoon salt
* ½ cup unsalted butter softened
* ¾ cup granulated sugar
* 1 extra large egg
* 1 ½ teaspoons pure vanilla extract
* 3-4 tablespoons of sprinkles

* Preheat oven to 350°F. Line two baking sheets with parchment paper. 
* In a bowl, whisk together flour, baking powder and salt. Set aside. 
* Using a hand mixer or stand mixer, beat butter until smooth. Slowly pour in the sugar, mixing as you pour. Beat sugar and butter for a minute, until light and fluffy. Add egg, vanilla & extract. mixing until combined. Add in flour mixture and mix until just combined. Add sprinkles and stir by hand until combined. 
* Using a small cookie scoop (1.5 tablespoons) of dough and roll into a ball. Place ¼ cup sprinkles on a plate and press the tops of the dough balls in sprinkles. Place dough balls onto prepared baking sheet with parchment leaving about a couple inches for spreading.  
* Bake for 8-10 minutes. Cool completely.

#Foodphotography #simplybeautifuleating #myopenkitchen #foodstyling#homemade #thatsdarling #heresmyfood #realsimple #eatingfortheinsta #foodblogger #kidsrecipes #cookies #kidchef#whatibakedtoday

My favourite Mandelbread in the world. So simple t

My favourite Mandelbread in the world. So simple to make and perfect for a sweet treat on #roshhashana - recipe can be found on the blog - key word Mandelbread or Biscotti #shanatova !

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #thatsdarling #heresmyfood @food #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #whatibakedtoday #mandelbread #mandelbrot #jewishfood #jewishholidays #jewish

#roshhashana is coming up this weekend and I’m c

#roshhashana is coming up this weekend and I’m cooking up all of my moms classics including her homemade egg noodles for chicken soup and of course matzo balls. I know what your question is going to be. Can I have the recipes ? The answer is…I wish I could share them with you.

My mom measured with her eyes and cooked from her heart. In other words - hit and miss. I’m hoping I can pass this process down to my grandchildren if they have the patience to stand by my side just as I stood by hers for so many years. When I asked her why I had so much trouble recreating her famous chicken soup she said “you’re not tasting it enough”. How many times did she taste it before it was just right? At least 25 !!

Wishing those who are celebrating this weekend with family and loved ones a very happy, healthy and sweet new year. #shanatova

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #thatsdarling #heresmyfood @food #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #chagsameach #jewishfood #highholidays #jewishholiday #flashesofdelight #shanatovaumetuka

Celebrated my beautiful daughter-in-law’s 30th b

Celebrated my beautiful daughter-in-law’s 30th birthday tonight. My heartfelt thanks to @santinocatering who saved me when our original caterer cancelled last minute and delivered us an outstanding meal hot, fresh and beyond delish on a Monday night!! Also special thanks to my favourite girls @bakedwithjoy for baking up the most beautiful cookies for our @loblawson cake ! Happy birthday @jenn_kaufman we love you !!

#thisis30 #happybirthday #party #celebrate #30thbirthday #sweet #cake

A second birthday celebration for our sweet little

A second birthday celebration for our sweet little granddaughter today. With an ice cream themed party, loads of good food, wonderful family and so much fun!
#happybirthday !

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #thatsdarling #heresmyfood @food #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #healthyfood #eatclean #healthystart #flashesofdelight #icecream #cake #birthday #kidsparty

I made the #viral #frozenyogurt bites today and le

I made the #viral #frozenyogurt bites today and let me just say ….WOW.

Dark #chocolate Blueberry Frozen Yogurt Bites with Flaky Sea Salt

1 cup fresh blueberries
1/2 cup Greek Yogurt (I used vanilla)
1 tablespoon honey
1 tsp vanilla extract
1 cup dark or Semi-sweet chocolate chips
1 tsp coconut oil
Garnish with flaky sea salt

Mix berries, yogurt, honey & vanilla in a bowl. Line a small baking sheet with parchment paper. Place dollops (two tablespoons) of the mixture onto the sheet. Freeze for 45 min to an hour. Melt chocolate and coconut oil in a microwave safe dish (30 second intervals) until melted. Remove yogurt bites from freezer and quickly dip into the melted chocolate. Place each bite back on the baking sheet, sprinkle with a bit of flaky sea salt and set in fridge for 10-15 minutes.
You can store these in freezer or fridge for up to 5 days. Enjoy!

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #thatsdarling #heresmyfood @food #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #healthyfood #eatclean #healthystart #flashesofdelight #thenewhealthy

Bring on summer with this dessert classic - Peach

Bring on summer with this dessert classic - Peach Blueberry Cobbler. Recipe 👇🏻
6 large fresh peaches, sliced
1 pint fresh blueberries
3 tablespoons sugar
Cobbler Topping
1/2 cup salted butter, melted
1/2 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
a pinch of sea salt
Additional topping.
1/4 cup turbinado sugar
*vanilla ice cream for serving
Coat a 9 x13 baking dish with butter. Preheat oven to 350F. Toss peaches, blueberries to the baking dish and sprinkle the 1/4 cup of sugar over the fruit.
Make your cobbler topping by mixing all ingredients together until it comes to a cookie dough consistency. Take the dough and crumble with your hands over the fruit mixture. Bake at 350F for 30-35 minutes. Remove from oven and top with turbinado sugar then bake for additional 10-15 minutes or until nicely browned and crunchy. Serve warm with ice cream. So yummmm

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #thatsdarling #heresmyfood @food #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #whatibakedtoday #peach #blueberry #cobbler #summerdesserts

Let’s make #banana #peanutbutter #chocolatechip

Let’s make #banana #peanutbutter #chocolatechip #muffins with Chef Livi today!

1 cup mashed ripe bananas (about 3 medium ripe bananas)
¾ cup natural creamy nut butter
2 extra large eggs
¼ cup pure maple syrup
2 teaspoons vanilla extract
1/2 tablespoon dairy free milk
1 cup oat flour
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon sea salt
⅓ cup chocolate chips plus a few more for the tops.
Preheat oven to 350 degrees Line a 12-cup muffin liner with muffin liners or spray the inside with nonstick cooking spray to prevent muffins from sticking.
In a large bowl, mix together the mashed bananas, nut butter, eggs, maple syrup, vanilla extract and milk of choice until smooth.
Next stir in the oat flour, baking powder, cinnamon and salt until smooth. Fold in the chocolate chips. Evenly divide batter into muffin tin cavities. Top with more chocolate chips. Bake 20-25 minutes until toothpick comes out clean. Transfer muffins to wire rack to cool and enjoy! Makes 10- 12 muffins.

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #kidchef #heresmyfood @food #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #healthyfood #whatibakedtoday #healthystart #instafood #thenewhealthy

Another #passover hit - Flourless Dark Chocolate C

Another #passover hit - Flourless Dark Chocolate Chip Brownie Cookies

* 200g 7oz (dark or semi sweet chocolate)
* 3 tablespoons unsalted butter
* 2 extra large eggs at room temperature
* ⅔ cup packed brown sugar
* ¼ tsp sea salt
1 heaping teaspoon instant coffee mixed with a splash of hot water.
* 3 tbsp potato starch or cornstarch if it isn’t Passover
* 2 tbsp cocoa powder
* ½ tsp baking powder
* ½ cup dark chocolate chips

* Preheat your oven to 350°F. Line a large baking pan with parchment paper.
* Combine chocolate and butter in a heat-safe bowl and melt in the microwave in short bursts with frequent stirring until completely melted, smooth and glossy. 
* Place eggs, sugar and salt in a medium bowl and beat for 3-5 minutes until pale and very thick using an electric hand mixer or using the whisk attachment of a stand mixer. Mix in the coffee mixture. Mix in warm chocolate mixture until evenly blended.  
* Sift together potato starch, cocoa and baking powder in a small bowl and blend well. Stir it into the chocolate mixture. Stir in chocolate chips. Cover and refrigerate for 30-45 minutes until the dough is firm but not hard..  
* Scoop up about 1 1/2 tablespoons of the batter onto prepared baking sheets. Bake for 10- 12 minutes until shiny and crackled on top and set around the edges. Transfer baking sheet to a cooling rack and let cookies cool completely on trays. Sprinkle with flaked salt if desired.

#happypassover #jewishfood #chagsameach #foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #thatsdarling #heresmyfood @food #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #darkchocolate #brownie #cookies #glutenfree

I bake these #macaroons every year at #Passover (m

I bake these #macaroons every year at #Passover (mostly for ME) recipe from @marthastewart

A super simple recipe with an added twist on the #chocolate dip.

Salted Caramel Chocolate #Macaroons

¾ cup sugar
2 ½ cups shredded unsweetened coconut
3 x large egg whites
1 teaspoon pure vanilla extract
Pinch of salt
100gm bar chocolate salted caramel
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
In a large bowl, combine sugar, coconut, 3 egg whites, vanilla, and salt. Using your hands, mix well, completely combining ingredients.
Use a small ice cream scoop or 2 tablespoons to form mounds; place on prepared baking sheet, spacing about 1 inch apart.
Bake until golden brown, rotating halfway through, 16 to 17 minutes. Let cool on a wire rack.
Once cool, chop the chocolate bar and melt in a double boiler or in microwave until smooth and glossy. Dip each macaroon into the chocolate and drizzle if desired. Place on parchment paper and cool until chocolate sets.

#passoverrecipes #happypassover #chagsameach #baking #cookies #glutenfree #jewishfood #foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #thatsdarling #heresmyfood @food #realsimple #huffposttaste #buzzfeast ##instafood foodblogger

Easy peasy Apple Rose Tarts. A classic recipe for

Easy peasy Apple Rose Tarts. A classic recipe for special occasions or just for you! Find this and more on the blog.

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #thatsdarling #heresmyfood @food #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #healthyfood #apple #applerosetart #appletart #instafood

Adding a little green into your life today with th

Adding a little green into your life today with this KALE & SPINACH SALAD WITH COCONUT AVOCADO YOGURT DRESSING
#happy #stpatricksday !

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #thatsdarling #heresmyfood @food #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #healthyfood #healthystart #thenewhealthy
#kale #salad

#happy #purim ! I love a good #hamentashen #Foo

#happy #purim !

I love a good #hamentashen

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #thatsdarling #heresmyfood @food #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #jewishfood #jewishholidays #hamantaschen #whatibakedtoday #cookies

#onepot veggie & pesto #macncheese O M G we almo

#onepot veggie & pesto #macncheese
O M G we almost ate the entire pot at dinner. So #yummy

Here’s how:

One Pot Veggie & Pesto Mac n cheese

* 1 (500g) package of small shaped pasta - I used fiorfiore lumaconi
* 2 cups chopped broccoli (raw or frozen)
* 4 1/2 cups water
* 1 1/4 cups milk (2% or whole)
* 1/2 cup plain Greek yogurt
* 2 cups shredded marble or cheddar cheese
* 1/2 cup freshly grated Parmigiano- Regianno cheese
* 1 teaspoon garlic powder
* 1/4 teaspoon grated nutmeg
* 1 teaspoon sweet paprika
* 1/4 teaspoon cayenne pepper
* 2 tablespoons salted butter
* 2 heaping tablespoons tomato pesto
* 1 large handful of baby spinach
* Sea salt and black pepper to taste

In a large pot, bring 4 1/2 cups of water to a boil over high heat with 1 heaping teaspoon of sea salt. Add in the pasta, and broccoli.

Cook & stir over medium high heat for 8 -9 minutes. The water will start to absorb into the pasta. Stir in the milk, yogurt and continue cooking until the pasta is al dente, about 5 minutes.

Add the two cheeses, garlic powder, nutmeg, paprika, cayenne, salted butter, tomato pesto, spinach and stir until creamy. Remove from the heat. Season with salt and pepper to taste. Feel free to add a bit more milk if the sauce starts to thicken too much. Best if served from stovetop to table asap. Enjoy!

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #realsimple #instagood #instafood #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #healthyfood #macandcheese #veggie #kidsfood #easyrecipes #whatsfordinner

A healthy snack that I could literally eat all day

A healthy snack that I could literally eat all day. #GLUTENFREE #DAIRYFREE AND SUPER MOIST Sweet Potato Bars for the yum factor.

Here’s how:

2 1/4 cups cooked & mashed sweet potatoes (about 2 large potatoes)
3/4 cup creamy cashew or almond nut butter 3 tbsp pure maple syrup 1/3 cup almond flour 2 large eggs (sub in flax eggs for vegan) 1 tsp baking soda 1 tsp real vanilla extract
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cinnamon
Toppings: 1/4 cup chopped pecans
1/4 cup chopped walnuts  1/4 cup mini semi sweet chocolate chips

First, preheat oven to 350 F  Place all ingredients (except your toppings) in food processor or blender. Blend on high for 15 to 20 seconds or until smooth and creamy.
Line an 8 inch by 8 inch pan with parchment paper.
Spread batter into lined pan. Sprinkle with pecans, walnuts and chocolate chips.  Bake for 27 - 35 minutes or until a toothpick inserted comes out clean. I baked mine for almost 38 minutes because my ovens are stupid.  
Once baked, remove from oven, cool for 15 minutes then place the pan into the fridge for 2 hours until fully cooled. Slice and serve. These are super moist and gooey.

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #foodstyling #refinedsugqrfree #healthysnacks #sweetpotato #bars #foodblogger #healthyfood #eatclean #thenewhealthy #kidfriendlysnacks #veganrecipes

#airfryer Hot Honey Wings for #dinnertonight Her

#airfryer Hot Honey Wings for #dinnertonight

Here’s how :
The wings- 8 drums + 8 flats (16 pieces in total) - dried well with paper towel
The coating :
* 1/2 teaspoon white pepper
* 1 teaspoon garlic powder
* 1 teaspoon sweet paprika
* 1 tablespoon brown sugar
* 1/2 teaspoon sea salt
* 1 tablespoon light soy sauce
* 1 teaspoon red curry paste
* 1/2 teaspoon cayenne pepper
* Sticky Hot Honey sauce
* 2 tablespoons unsalted butter
* 2 teaspoons minced garlic
* 2 tablespoons honey
* 2 tablespoons Mikes hot honey
Instructions
1. In a mixing bowl, add seasonings and paste. Mix well. Then add chicken, toss to coat and cover. Leave it in the fridge for at least 2 hours.
2. Arrange the wings in the air fryer, cook for 20 mins at 400F.
3. Flip all the wings. Cook for another 10 mins until they’re brown & crispy.
4. While wings are air frying for the last few minutes, Heat a frying pan over medium heat, melt the butter then add in garlic. Stir until fragrant about 20 seconds.
5. Stir in honey and hot honey Combine and remove from heat.
6. Remove wings and place in a moving bowl. Pour the hot honey sauce over the chicken and toss well. Garnish with fresh parsley if desired. Serve hot and enjoy!

#Foodphotography #f52grams #simplybeautifuleating #beautifulcuisines #foodandwine #myopenkitchen #foodstyling #foods4thought #thatsdarling #heresmyfood @food #realsimple #huffposttaste #buzzfeast #eatingfortheinsta #foodblogger #chickenwings #chicken #hothoney #instafood #yummy

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