• Chicken Wings
  • Soy Vey



In a Ziploc bag, add the wings and your favorite marinade. Put in the refrigerator for a few hours. 

Preheat air fryer to 400 degrees. Spray the cooking basket and reduce heat to 350 degrees. Put the wings in skin side down. Don’t crowd the basket.  Cook in batches if you need to. Cook for 8 minutes. Turn the wings and cook another 8 minutes.


Raise the temperature to 400 degrees again and cook for another 3-4 minutes to get a crispy skin.

Using a meat thermometer test temperature of the chicken wing to make sure it has reached 165 degrees. Serve and enjoy.

By Sharon Feldman 

 Courtesy of


  • 1 tbsp. yeast
  • 1 cup warm water
  • 3 tbsp. sugar
  • 1/2 tbsp. salt
  • 1/3 cup canola oil
  • 3 cups all-purpose flour + 1/4 cup
  • 1 egg for basting (optional for vegan challah, substitute olive oil)
  • Sesame seeds for topping



In a 1-gallon ziplock bag, add the yeast, water, sugar, salt, oil and 3 cups of flour. Give the bag a little shake. Place the bag in a bowl of warm water for 30 mins.

Remove from bowl, shake, release air from bag, and

 I wanted something different and this was delicious!

Serves: 6

  • 2 large eggs
  • 2 tablespoons olive oil
  • 1 15-ounce can lentils, rinsed
  • 1 small red onion, finely chopped
  • 2 cups baby spinach, chopped (about 2 ounces)
  • 1 jar roasted red peppers, cut into 1/2 “pieces
  • 2 ounces feta cheese, crumbled
  • 1 6 ounce package falafel mix

Heat oven to 375 degrees.  Line a rimmed baking sheet with foil or parchment paper.

In a large bowl, whisk together the eggs, oil and 2 tablespoons water.  Add the

Serves: 8


  • 8 sweet Italian sweet sausage (or hot Italian sausages – your choice)
  • 2 tablespoons olive oil
  • 1-1/2 large onions, halved and sliced
  • 1 green pepper, seeded and sliced
  • 1 red pepper, seeded and sliced
  • 3 cloves garlic, minced
  • 1 pinch crushed red pepper flakes
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • ¼ cup red wine
  • ¼ cup broth (I used beef)
  • 1-15 ounce can of petite diced tomatoes
  • 2 tablespoons tomato paste


Head the oil in a large pan


  • 10 sea scallops
  • 10 slices bacon (thin ones)
  • 1 tablespoon olive oil
  • 1 lemon, cut into wedges



Arrange bacon in large skillet and cook over medium high heat, turning occasionally, until lightly browned but still pliable, about 5 minutes. Drain the bacon on paper towels.

Wrap each slice of bacon around one scallop and secure with a toothpick. 

Heat olive oil in a clean skillet over medium heat. Sear scallops until golden brown and bacon is crisp, 3-4 minutes


  • 2 large fresh tuna steaks (about 1-1/2 pounds)
  • 2 lemons, thinly sliced, plus ½ lemon, zested and juiced, as needed
  • Kosher salt and freshly ground black pepper
  • 1 cup fat free Greek yogurt (or less if you like it drier)
  • ½ cup halved red grapes (or leave whole)
  • ¼ cup toasted and chopped walnuts


Preheat oven 350 degrees.

Put a large sheet of parchment paper on a baking sheet.  Arrange the lemon slices on the parchment, slightly overlapping, covering in an area


  • 2 chicken cutlets, thinly sliced or pounded thin
  • 1 cup crushed honey mustard pretzel pieces
  • Vidalia salad dressing or Italian salad dressing


Coat the cutlets with the salad dressing then cover the chicken cutlets with the honey mustard pretzel coating.

Pre-heat oven to 375 degrees. Line a baking sheet with parchment or aluminum foil. Place cutlets on sheet and bake 30-40 minutes without turning the cutlets.

Serve with a salad.


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