The Best Wings Ever - An Easy Score for the Superbowl

My infamous Superbowl wings are in effect...the irresistible Asian aroma of garlic, soy sauce, scallions, hoisin and more is currently wafting throughout my apartment as those suckers bake up in the oven. It's a last minute post for tonight's showdown between the New Orleans Saints and Indianapolis Colts, but it's never too late for some seriously good wings. Whether your allegiance is with Peyton or Drew, these wings are addictive and I promise, they're guaranteed to score you major points tonight...or really any occasion. Me personally, I'm a Giants gal, but am pulling for a win for NO (gotta route for the underdog as much as I like Peyton). Either way, I'll be routing for a good game with a few wings in hand.

Makes about 12 servings, 4 to 5 wings each

The Goods

4 to 5 pounds free-range/organic chicken wings

1 1/2 cups low-sodium soy sauce

1 1/8 cups hoisin sauce

1/4 cup plum sauce

3 scallions, minced

6 large garlic cloves, minced

1/4 cup cider vinegar

1/2 cup honey

The Breakdown

1. Rinse the wings and pat dry.

2. Combine all the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for 5 minutes. Remove from the heat and cool completely.

3. Place the wings in a storage container, pour the marinade over, and marinate for at least 4 to 6 hours, or overnight.

4. Preheat the oven to 375°F. Line 2 baking sheets with aluminum foil or use 2 roasting pans.

5. Distribute the wings on both pans, saving the excess marinade for basting. Bake, uncovered, for 1 to 1 1/2 hours, basting every 20 minutes with the remaining marinade and turning the wings about halfway through to brown evenly. I personally like mine cold, but warm or cool, you can’t really go wrong.

The Facts: 180 calories; 2g fat; 0.5g saturated fat; 15g protein

Healthy breakfast at the White House with Sam Kass

Alright, I'm fessing up as it's nearing Valentine's Day next week. I have a slight crush on White House chef and 'food initiative coordinator' Sam Kass (must be his shaved-head, focus on fresh, seasonal food and his work with kids to get them eating and cooking better). As a series of NBC Today Show interviews highlighted last week, First Lady, Michelle Obama and McSteamy-in-the-kitchen Sam Kass will soon be launching a campaign to lower childhood obesity and improve nutrition...getting kids involved in the kitchen and promoting "healthy eating, healthy families". Check out the Today Show clip and cutie-chef Sam Kass cooking up a healthy breakfast with some local DC kids. Sam, you can cook me breakfast any day!

Food Rules to Eat By

Straight from the pages of fresh food guru Michael Pollan's new book, Food Rules...here are a handful of simple guidelines to help you stick to your healthy eating resolutions more easily and hopefully make you laugh a little at the same time.

• Avoid food products containing ingredients that a third-grader cannot pronounce.
  
• Don't eat anything your great-grandmother wouldn't recognize as food.
• Don't ingest foods made in places where everyone is required to wear a surgical cap.
• If it came from a plant, eat it; if it was made in a plant, don't.
• It's not food if it arrived through the window of your car.
• It's not food if it's called by the same name in every language. (Think Big Mac, Cheetos, or Pringles).
• Buy smaller plates and glasses.
  
• Sweeten and salt your food yourself.
• Don't eat breakfast foods that change the color of the milk.
• Stop eating before you're full.
• Eat when you are hungry, not when you are bored.
• Don't get your fuel from the same place your car does.
• Spend as much time enjoying the meal as it took to prepare it.