Spicy Honey Lime Chicken Wings

Spicy Honey Lime Chicken Wings

Prep time 5 mins
Cook time 35 mins
Total time 40 mins
Author: Tiffany
Recipe type: Appetizer / Side Dish / Main Dish
Serves: 3-6

Ingredients

• 2 pounds of chicken wings
• 2-3 tablespoons oil (vegetable, canola, take your pick)
• salt and pepper to taste

sauce

• ½ cup (8 tablespoons) butter
• 1 cup hot sauce (I used Frank's original hot sauce)
• 2 tablespoons cilantro, finely chopped
• 2 teaspoons minced garlic
• zest of 1 lime
• juice of 3 limes
• ¼ cup brown sugar
• 3 tablespoons honey
• salt and pepper to taste
• 2 tablespoons cold water + 1 tablespoon corn starch

Instructions

1. Preheat oven to 400. Line a large baking sheet with nonstick foil. Place two wire racks (like wire cooling racks, the kind you use for cookies etc) on top of the foil.
2. Place chicken wings in a large bowl. Drizzle with the oil and toss to coat. Place in a single layer on the wire racks (on top of baking sheet), sprinkle with salt and pepper, and bake for 30-40 minutes, turning once half way through, til crispy and golden.
3. While chicken wings are baking, prepare the sauce. Combine butter, hot sauce, cilantro, garlic, lime zest and juice, brown sugar, honey, and salt and pepper to a medium sauce pan. Stir over medium heat until butter is melted. Bring to a boil, then reduce to a simmer and allow to cook for 10-15 minutes.
4. In a small bowl whisk together cold water and corn starch. Stir mixture into the sauce until thickened. Remove from heat.
5. When chicken wings are done, toss in the sauce, then serve.

source:http://www.lecremedelacrumb.com

GLUTEN FREE SPICY LOBSTER BITES {RUTH'S CHRIS COPYCAT}

GLUTEN FREE SPICY LOBSTER BITES {RUTH'S CHRIS COPYCAT}

PREP AND OR RISING TIME 1 hour
COOK TIME 35 mins
TOTAL TIME 1 hour 35 mins
Author: Felesha Bell
Recipe type: Easy
Cuisine: American
Serves: 4

INGREDIENTS

• 1.25 lb lobster meat, cut into large chunks (I used 8 lobster tails and cut each tail into 3 sections)
• 1 c. corn starch
• 1 T. blackened spice
• ½ tsp. kosher salt
• vegetable oil, for pan frying

Chili Sauce

• ½ lb. chili peppers (I used the mini sweet and 1 jalapeno)
• ¼ medium onion
• 1 garlic clove
• 1 T. veggie oil
• 3 T. rice vinegar
• 2 T. brown sugar
• 2 T. fish sauce
• ¼ c. mayo
• ¼ tsp. hot sauce
• ½ cayenne pepper
• 1 T. Sriracha
• 2 T. water

Pickled Red Onion & Cucumber Salad

• ½ c. apple cider vinegar
• 1 T. sugar
• 1½ tsp. kosher salt
• 1 red onion, sliced thin
• ½ English cucumber, halved, seeded and sliced
• 1 mini sweet red bell pepper, sliced thin
• Green onions, garnish

INSTRUCTIONS

1. Make the salad - Whisk the apple cider vinegar, sugar and salt until dissolved. Add red onion and cucumber, and bell pepper and allow to marinate on the counter for 1 hour.
2. Make the chili sauce - Place chili peppers, onion and garlic into a food processor and grate really fine.
3. Heat 1 Tablespoon vegetable oil in medium saute pan on medium-high heat for a couple minutes.
4. Add pepper mixture to saute pan and saute until fragrant.
5. Add rice vinegar, brown sugar and fish sauce.
6. Combine and simmer on low for 20 minutes stirring occasionally. Allow to cool.
7. Once pepper mixture has cooled, add mayo, hot sauce, cayenne pepper, Sriracha and water. Mix well. Set aside.
8. Make the lobster - Combine corn starch, blackened spice, and kosher salt. Mix well.
9. Coat lobster pieces with corn starch mixture and set aside.
10. On medium-high heat, heat veggie oil with enough to make a shallow layer in a large saute pan.
11. Fry lobster for 2-3 minutes on each side or until done. You made need to do a few batches. Don't overcrowd the pan.
12. Drain on paper towel and coat in chili sauce.
13. Garnish with green onions and serve with prepared salad. Say Grace and enjoy immediately

source:https://gatherforbread.com

Best spicy deviled eggs

Best spicy deviled eggs

 Prep Time 20 minutes
 Cook Time 15 minutes
 Servings 6 servings
Calories 121 kcal

Ingredients

• 6 eggs
• 1/4 cup mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• For toppings:
• 1/8 teaspoon paprika
• 1 tablespoon chopped fresh chives
• 1 slice cooked bacon crumbled

Instructions

1. Place the eggs in a pot. Fill with cold water to about 1 inch above the top of the eggs.
2. Bring to a boil over high heat and let it boil for 1 minute. Remove the pot from the burner, cover with a lid, and let sit for 15 minutes. Strain out the eggs and place in a bowl. Pour cold water over the eggs.
3. When cool enough to handle, peel the eggs and slice each egg lengthwise.
4. Carefully scoop out the egg yolks into a large mixing bowl, and mash them. Add mayonnaise, mustard, salt, and pepper. Mix until smooth.
5. Using sriracha in its squeeze bottle, squirt about 1/4 teaspoon of sriracha onto each empty egg white.
6. Scoop the egg yolk mixture into a small sandwich plastic bag. Cut a tiny corner of it, and pipe the filling over each egg white. Garnish with paprika, fresh chives, and crumbled bacon.

source:http://www.savorytooth.com

SPICY SHRIMP PASTA WITH TOMATOES AND GARLIC

SPICY SHRIMP PASTA WITH TOMATOES AND GARLIC

YIELD: 4 SERVINGS
prep time:10 MINS
cook time:30 MINS
total time:40 MINS

INGREDIENTS:

• 1 pound raw shrimp, peeled and deveined (with peels reserved)
• 2 cups water
• a few sprigs of parsley, plus more for garnishing
• 3-4 whole peppercorns
• 6 cloves garlic
• 2 tablespoons olive oil
• 1 ½ cups grape or cherry tomatoes, halved
• 1 (14.5 ounce) can san marzano style diced tomatoes
• ½ -1 teaspoon red pepper flakes (depending on spice preference)
• 8 ounces linguine, capellini, or spaghetti
• parmesan cheese, for serving

DIRECTIONS:
SHRIMP STOCK: Combine the shrimp peels, water, parsley, peppercorns, and 2 whole cloves of garlic, along with a big pinch of salt in a stockpot. Allow the stock to come to a boil, then lower the heat and let simmer for 10 minutes. Strain the stock through a strainer, reserve 1 cup of the stock.
PASTA: Bring a large pot of water to a boil, salt the water, and cook the pasta minus 1-2 minutes from the package directions, drain and set aside.

ASSEMBLY: In a sautepan, heat the olive oil over medium high heat. Slice the remaining 4 cloves of garlic into slices. Add the garlic along with the red pepper flakes to the oil and allow the garlic to sizzle for about 1 minute. Add ¾ cup of shrimp stock and let come to a simmer before adding in cherry tomato halves along with the diced tomatoes. When he tomato sauce starts to boil, add in a pinch of salt and black pepper. Cover, lower the heat to low and allow the sauce to cook for 10 minutes. Remove the lid, raise the heat back to medium and continue to cook the sauce for 5 minutes until the sauce thickens. Add the shrimp and let the shrimp cook through, about 3-4 minutes. Check for seasonings, season with additional salt, pepper, and red pepper flakes if desired. Add the prepared pasta and toss. If the sauce it too thick, you can add a little bit of the remaining shrimp stock to thin. Sprinkle with chopped parsley and parmesan cheese before serving.

NOTES:
I sometimes like to squeeze some fresh lemon juice on top just before serving. The freshness really makes the flavor of the shrimp POP.

source:http://littlespicejar.com