Posts tagged: cilantro
Sriracha Lime Baked Chicken Wings
It's March and that means one thing in my foodie-obsessed brain - March Madness parties for days. That's right, that means chips and dip, guacamole, sliders, jalapeño poppers and, most importantly, crispy sticky chicken wings. Sriracha Lime Baked Chicken Wings, to be exact.
If you ever have a snack attack, March Madness-related or not, your next go-to recipe absolutely has to be these wings. They are baked to crispy perfection in the oven, and the sticky spicy and tangy glaze makes them positively finger-licking good. You'll need the wet wipes for these, folks.
The Sriracha and lime juice make this super simple glaze full of flavor that you simply can't find anywhere else. No need to go out for chicken wing perfection - time to stay in with your friends and family watching the next March madness game, or just enjoying a leisurely spring afternoon with a couple of hearty beers.
INSTRUCTIONS: Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Set aside. In a medium saucepan over medium heat, melt 5 Tbsp unsalted butter. Once melted, whisk in 1 Tbsp flour and brown for approximately 1 minutes. Add in the hoisin sauce, Sriracha, soy sauce and lime juice, stirring to combine. The mixture should become nice and thick pretty quickly, in less than a minute. In a large bowl, combine the chicken wings, 2 Tbsp melted butter, vegetable oil, salt and pepper. Toss to coat the wings evenly.
Add the wings in an even layer to the lined baking sheet.
Brush the wings with a layer of glaze. Bake the wings for 25 minutes, turning them over halfway through and adding another coat of glaze. After 25 minutes are up, brush the wings with a final layer of glaze and broil for 4 to 5 minutes until crispy. Garnish with chopped fresh cilantro and serve immediately.
Recipe & photos by Meghan Bassett
Best Ever BBQ Chicken Enchiladas
You know when you discover one of the best combinations ever? Because I just did. It's called the happy little crossing place between Mexican and BBQ....
I can't lie; it's freaking magical!
The cheesy, ooey gooey normal enchiladas recipe is made oh-so much better with the addition of BBQ sauce and the best ever Pig of the Month BBQ pulled chicken. It's a little spicy, a little sweet and totally tangy, making every bite the most dreamy thing to hit your taste buds since a slice o' crispy bacon. If your tummy isn't rumbling at the sound of that, there's honestly something wrong with you...
Get down to Chow Town!
Serves 4 to 6 INSTRUCTIONS Preheat oven to 350 degrees. Grease a 9x13-inch baking dish. Add vegetable oil to a medium skillet and heat over medium-high heat. Add onion and cook until tender, approximately 3 minutes. Add chicken and chiles. Season with salt and pepper and cook until warm. Keep warm over low heat. Whisk together enchilada sauce and BBQ sauce in a small bowl. Set aside. Assemble the enchiladas by laying out the tortillas one at a time on a clean work surface. Spoon on 2 Tbsp of the enchilada BBQ sauce, spreading it out to coat the entire tortilla. Add 2 Tbsp of the chicken mixture down the center of the tortilla, then sprinkle with cheese. Roll up tightly and place in baking dish. Repeat with remaining tortillas. Spread remaining sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20 minutes. Garnish with chopped cilantro and serve immediately.
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Pig of the Month BBQ Pulled Chicken
*Recipe & photos by Meghan Bassett
Pulled Pork Veggie Avocado Toasts
Avocado toast might be all the rage for all those health nuts out there wanting to eat something good for breakfast or lunch, and while we appreciate the healthy attempt, I kind of like to trash my healthy plans up... With a whole heaping helping of meat in these killer Pulled Pork Veggie Avocado Toasts!
I can honestly admit that my attempts at getting healthy this year are pretty dang lame... I am not the biggest fan of sticking to a strict diet. For obvious reasons I'm sure. I mean when I have Pig of the Month BBQ Pulled Pork in my fridge, why the heck would I ever want to just eat my fruits and veggies?! Nope, instead I want to load up on my pork and I GUESS I can load up on some veggies at the same time.
With the pulled pork, these veggie avocado toasts burst with tons of flavor. It's like eating a pulled pork taco but on toast! I love making this for breakfast or lunch, or a mid-afternoon snack, because it's super easy AND it's easy to throw together in even the smallest of kitchens (like that dinky one at your office...). So load up and get healthy (well healthy-ISH)!
INSTRUCTIONS: Spread toast with a layer of mashed avocado. Top with pulled pork, chopped bell peppers, queso fresco and chopped cilantro. Serve!
Shop This Post: Pig of the Month BBQ Pulled Pork *Recipe and photos by Meghan Bassett
Mexican Street Corn
Need a new, spicy twist on traditional grilled corn on the cob this summer? This Mexican street corn is a simple way to spice up plain ol' corn. The spread is tangy with just the right amount of spice to brighten up the smoky grilled corn. You won't be able to stop with just once cob!
Sprinkle on extra cheese, lime juice, fresh cilantro and chili powder for even more of a flavor punch in the mouth. You'll be surprised how such a simple recipe can completely transform one of your favorite summer grilled veggies.
Heat up your grill and oil the racks. Set corn cobs on the grills, rotating throughout the cooking until done, approximately 8 to 10 minutes.
In a small bowl combine the mayonnaise, sour cream, spices, lime juice and cheese.
When the corn is cooked, remove from the grill and slather each corn cob generously with the spread you created. Serve immediately with extra cheese, cilantro, chili powder and lime wedges.
Grilled Chili Rubbed Flank Steak
Grilled Chili Rubbed Flank Steak is a super simple way to take your grilled steak to the next level of flavor. The wet rub infuses so much tastiness into the flank steak - you can't go wrong with this one!
Are you ready for Memorial Day?? I am tweaking my menu daily for the annual massive BBQ I host, and I was feeling a little stumped earlier this week. That is, until now. This grilled chili rubbed flank steak changed ev-er-y-thang for me once I made it. It's one of the simplest recipes I've ever created, but in terms of flavor, it's ridiculously complex. All of the flavors in the rub perfectly compliment the meat and that really good charred taste you get from the grill.
You can easily serve this bad boy as is or there are about a million other ideas you could try out. Throw it on a salad. Chop it up and add it to a grilled pizza. Serve it with tons of grilled veggies. You can even make some killer tacos or a Tex Mex inspired sandwich with this meat. The options are limitless and it'll take you less than 15 minutes of active cooking time to make it happen.
So obviously, you should be adding this recipe to your Memorial Day menu right NOW.
INSTRUCTIONS: In a small bowl, combine garlic, lime juice, chili powder, salt, cumin, paprika and cayenne.
Stir until all ingredients are incorporated.
Rub the paste all over the steak. Let rest in the refrigerator for 15 to 20 minutes.
Grill the steak on a hot grill or grill pan over medium-high heat until it reaches your desired doneness (approximately 6 to 8 minutes for medium). Remove from grill and rest for at least 10 minutes before slicing and serving.
Serve alone over rice, with salad or even in tacos! Give it an extra squeeze of lime for a touch of extra brightness too. Recipe & photos by Meghan Bassett
