HONEY GARLIC CHICKEN WINGS

HONEY GARLIC CHICKEN WINGS

INGREDIENTS

• 18 chicken wings (raw, thawed)
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper

Sauce:

• 1 cup barbecue sauce, preferably Hickory Smoke Flavor
• 1/2 cup honey
• 2 tablespoons ketchup
• 1 tablespoons hot sauce (I love Sriracha sauce!)
• 1/2 teaspoon garlic powder

DIRECTIONS

1. Preheat the oven to 375 degrees
2. Wash, pat dry, and season the wings with the salt, garlic, pepper, cayenne, and paprika
3. Spray a cookie sheet or broiler pan with cooking spray
4. Place the wings in a single layer on the pan, and place in the oven
5. Cook for 35-40 minutes, depending on the size of  the wings, turning once
6. While the wings are baking, make the sauce by mixing all the sauce ingredients together
7. When the wings are done baking, carefully dip them in the sauce, and place them back in the oven for another 5-10 minutes, or until the sauce is bubbling, for the perfect honey BBQ wings

Full Recipes Source : hip2save.com

HONEY GARLIC CHICKEN WINGS

These honey garlic chicken wings are baked in the oven until nice and crispy and then coated in a sticky honey garlic sauce. Easy to adjust the recipe to make the wings mild in flavor or add a little extra kick!

HONEY GARLIC CHICKEN WINGS

INGREDIENTS :

BAKED CHICKEN WINGS

• 2 lb chicken wings
• 1 tsp olive oil
• 1 tsp sea salt
• 1 pinch black pepper to taste

HONEY GARLIC SAUCE

• 1/2 cup honey
• 2 tbsp soy sauce
• 1 tbsp fresh ginger grated
• 1 tbsp garlic minced
• 1/2 tsp chili powder optional
• fresh cilantro chopped, for garnish (optional)

INSTRUCTIONS :

FOR THE BAKED CHICKEN WINGS

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, then set aside.
2. In a large bowl, add raw chicken wings. Drizzle with olive oil and season with salt and pepper. Use a pair of tongs or a spatula to gently toss the chicken wings to coat.
3. Arrange chicken wings in an even layer on the prepared baking sheet.
4. Bake chicken wings for 40 minutes or until juices run clear, turning them half way through.

FOR THE HONEY GARLIC SAUCE

1. In a medium saucepan over medium-high heat, bring honey, soy sauce, ginger, garlic, and chili powder (optional) to a rapid boil. Allow to simmer, stirring occasionally, for 3-4 minutes or until sauce is reduced by 1/2.
2. Remove saucepan from heat. Cover and set aside.

PUTTING IT ALL TOGETHER

1. Working quickly, place baked chicken wings in a bowl, then pour prepared honey garlic glaze on top. This step works best if both the chicken and the sauce are hot. Use a spatula to toss the chicken wings until they are coated in the glaze. Note: It's okay if the glaze is thick, but it should pour easily. If it doesn't, microwave the glaze for 30 seconds at a time until it's liquid again, then quickly pour over the chicken wings.
2. Serve honey garlic chicken wings immediately with chopped cilantro as garnish (optional).

Full Recipes Source : homemadehooplah.com

DRY RUB FALL OFF THE BONE CHICKEN WINGS

These wings are fall-off-the-bone tender and amazing. They are extremely easy to make and turn out perfect every single time. They are nice and spicy but if you are more fainthearted, you can leave off the cayenne pepper and go light on the hot pepper sauce. Feel free to change up or adjust the spices and sauce mixture to your liking. These are great for parties or as a meal served with some veggies.

DRY RUB FALL OFF THE BONE CHICKEN WINGS

Ingredients 

• 4 pounds organic chicken wings

Dry Rub:

• 1 tablespoon granulated garlic
• 1 tablespoon cayenne pepper
• 1 tablespoon dry mustard
• 1 tablespoon freshly cracked black pepper
• 2 teaspoons ground cumin

Sauce:

• 2 tablespoons olive oil
• 4 tablespoons organic butter
• 2 tablespoons reserved dry rub
• 1 (12-ounce) bottle hot pepper sauce (check ingredients)
• 1 tablespoon apple cider vinegar

Directions 

1. Combine all dry rub spices in a large bowl. Reserve 2 tablespoons of the mixture. Add the wings to bowl and mix thoroughly. Cover and refrigerate for at least an hour.
2. Preheat oven to 375 degrees F.
3. Line a baking sheet with parchment paper.  Lay all wings flat on the baking sheet and bake for an hour turning halfway through.
4. When the wings are almost done, melt the butter and then add other sauce ingredients.
5. When ready to serve, add the wings to a large serving bowl, pour sauce over the wings and toss.

Full Recipes Source : eatsmartmeals.com

Sweet and Spicy Sriracha Baked Chicken Wings

Every year I try to challenge myself in the kitchen by cooking at least one thing a month that takes me completely out of my comfort zone. For the record, cookies are comfort zone… muffins and scones are my safe place… chewy blondies and rich chocolate brownies feel as safe a fuzzy blanket, and plates of pasta are always a blinking neon “HAPPY” sign

Sweet and Spicy Sriracha Baked Chicken Wings

Ingredients

• 3 pounds chicken wings
• 3 tablespoons unsalted butter, melted
• 2 tablespoon sesame oil
• 2 1/2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper

For the sauce:

• 4 tablespoons unsalted butter
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon fresh ginger, finely grated
• 1/3 cup honey
• 1/3 cup Sriracha sauce
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon rice wine vinegar
• 1 teaspoon cornstarch
• 2 teaspoons sesame seeds, for garnish
• 1/4 cup fresh cilantro, chopped

Instructions 

1. Preheat the oven to 400 degrees (F). Line a large rimmed baking sheet with parchment paper; set aside. Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible.
2. Place the chicken wings in a large bowl; set aside. In a small bowl combine the melted butter, sesame oil, garlic powder, salt, pepper, and cayenne. Pour this mixture over the wings and using your hands, toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
3. Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
4. In the meantime, make the sauce: Melt the butter in a small pot over medium heat. Once it's melted, add the crushed red pepper and ginger; cook for a minute, then add in the honey, Sriracha, soy sauce, lime juice, and vinegar. Bring the mixture to light boil, stirring constantly, then stir in the cornstarch; cook just until thickened up - about 30 seconds. Remove from the heat and set aside.
5. When the wings have finished baking, carefully remove the tray from the oven and set aside. Increase the oven temperature to the broiler setting. Carefully remove the wings from the baking sheet and transfer to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat. Drain any excess oil from the baking sheet, then transfer the wings back to the prepared sheet and place the pan in the oven for 4-5 minutes. Stay near your oven during this time; the broiler acts fast. Carefully remove wings from the oven and transfer them to a large serving platter. Sprinkle the wings with sesame seeds, cilantro, and more honey (if desired); serve with lime wedges and lots of napkins.

Full Recipes Source : bakerbynature.com

3 Ingredient Crockpot BBQ Chicken Wings

My 3 Ingredient Crockpot BBQ Chicken Wings recipe is our go-to for an easy scrumptious meal when entertaining any time of the year!

3 Ingredient Crockpot BBQ Chicken Wings

INGREDIENTS :

• 12-16 chicken wings, do not thaw
• 1 can Coke
• 1 Cup BBQ Sauce (we use Sweet Baby Ray's)

INSTRUCTIONS :

1. Turn Crockpot on low.
2. Pour the can of coke into the crockpot.
3. Place all of the chicken wings into the Coke.
4. Cook on low for 3-4 hours.
5. Remove wings from Crockpot onto a baking pan covered with foil.
6. Brush wings generously with BBQ sauce
7. Bake at 350° for 10-15 minutes, just until the BBQ is heated.
8. Serve and enjoy!

Full Recipes Source : intelligentdomestications.com

Honey Soy Sticky Chicken Wings

A new way to spread your wings

Honey Soy Sticky Chicken Wings

INGREDIENTS :

• 1 dozen Chicken wings, raw
• 2 Tablespoons Soy sauce
• 1 Tablespoon Honey
• ½ teaspoon Garlic, minced
• ½ teaspoon Ginger, minced
• ¼ teaspoon Sesame oil
• 1 teaspoon Cornstarch
• 2 teaspoon water
• Salt and pepper to taste
• sesame seeds

INSTRUCTIONS :

1. Preheat oven to 375 Season the wings with salt and pepper. Lay out on a parchment lined baking sheet and bake for approximately 30 minutes.
2. 2. In a small sauce pan, combine soy sauce, honey, garlic, ginger and sesame oil, and bring them to a boil. 
3. Make a thin paste with the cornstarch and water and then add it to the sauce when it boils. Turn it down and stir till it thickens. Set aside.
4. At the 30 minute mark, remove the wings from the oven and baste lightly with the sauce. Return to oven for another 10 minutes or so.
5. 4. When 10 minutes is up, remove them from the oven and place the wings with the remaining sauce together in a bowl and toss together. 
6. Put into a serving dish and garnish with sesame seeds.

Full Recipes Source : www.familyfreshmeals.com

CRISPY SWEET SPICY STICKY WINGS

These Buffalo Wings Only Require A Few Ingredients And Are A Perfect Option For Game Time Parties Or Any Other Gathering

CRISPY SWEET SPICY STICKY WINGS

Ingredients :

• 4 pounds of chicken wings
• 1 cup of all purpose flour seasoned with salt pepper, garlic powder and cumin to taste.
• 1/2 cup of molasses
• 1 stick of unsalted butter
• 1 bottle of store bought buffalo sauce or other hot sauce of your choice
• Canola oil for frying the wings
• Homemade Ranch Dressing

Instructions :

1. Clean and cut the chicken wings and season with salt, pepper, and paprika.
2. Coat with the flour and shake off the excess.
3. Fry the chicken wings in a pan with hot oil until completely cooked and perfectly golden brown.
4. While the chicken wings are cooking, prepare the buffalo sauce by melting the butter over medium heat, adding the molasses, and then remove from the heat. Finally, when it cools down a little bit, add the buffalo hot sauce.
5. Stir well.
6. Once the chicken is fully cooked, coat them in the buffalo sauce and enjoy with the ranch dressing.

Full Recipes Source : www.mylatinatable.com

CRISPY SWEET SPICY STICKY WINGS

Crispy Sweet Spicy Sticky Wings. One thing I know from years of recipe development is that people LOVE crunchy sticky wings. This spicy version is in our TOP 3 wing recipes ever.

CRISPY SWEET SPICY STICKY WINGS

Ingredients :

For the Wings

• 3 pounds chicken wings washed, trimmed and cut in pieces
• 2 cups flour
• 2 teaspoons freshly grated nutmeg
• 1 tsp cayenne pepper
• 3 tsp Chinese five spice powder
• 4 tsp sea salt
• 1 tsp freshly ground black pepper
• 3 tbsp ground ginger
• 2 eggs
• 4 tbsp milk

For the Glaze

• 1 finely minced garlic clove
• 2 tsp olive oil
• 2/3 cup honey
• 2 tsp Chinese crushed chili paste or use chopped fresh chilies (adjust to taste)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt

Instructions :

To Prepare the Wings

1. Wash, trim excess skin and fat and cut the wings into pieces, discarding the tips. Pat dry with paper towels.
2. Mix together the flour, nutmeg, cayenne pepper, five spice powder, sea salt, black pepper and ground ginger.
3. Prepare an egg wash by whisking together the eggs and milk.
4. Dredge the egg washed wings in the flour mixture and drop them in a canola oil filled and preheated 350 degree F deep fryer for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
5. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.

To Prepare the Glaze

1. Add the oil and garlic to a small saucepan.
2. Saute over medium heat until the garlic is softened but not browned.
3. Add the remaining ingredients and simmer for about 5-10 minutes.
4. Pour over all the cooked wings in a large bowl and toss well to cover the wings in the glaze before serving.
5. You can also just serve the glaze as a dipping sauce if you prefer.

Full Recipes Source : www.rockrecipes.com

BAKED CHICKEN WINGS

Bake these winning chicken wings for gameday or any day! They’re super crunchy without being fried.

BAKED CHICKEN WINGS

Ingredients :

• 20 chicken wings
• ½ teaspoon salt
• ½ teaspoon pepper
• ¾ cup plus 1 tablespoon hot sauce, divided
• 1 tablespoon vegetable oil
• ¾ cup Gold Medal® all-purpose flour
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ½ cup (1 stick) melted butter

Instructions :

1. Line a rimmed baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
2. Place the salt, pepper, 1 tablespoon hot sauce, and vegetable oil in a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated.
3. Place the flour, cayenne pepper, and garlic powder in another resealable plastic bag, and shake to mix. Pour the chicken wings from the first bag into the flour bag, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet rack, and place into the refrigerator for at least 1 hour.
4. Preheat oven to 400°F.
5. Melt the butter in a medium microwave safe bowl. Whisk in the hot sauce. Dip the wings into the butter mixture one at a time, and place back on the baking sheet rack. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 1 hour. Turn the wings over halfway during cooking so they cook evenly.
6. Serve with blue cheese dressing and celery sticks.

Full Recipes Source : thebakermama.com

chicken avocado caprese salad

Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad! Seared chicken, fresh mozzarella and tomato halves, creamy avocado slices and shredded basil leaves are drizzled with an incredible balsamic dressing that doubles as a marinade for the ultimate salad!

chicken avocado caprese salad

Ingredients

Marinade/Dressing:

• 1/4 cup (60 mL) balsamic vinegar
• 2 tablespoons (30 mL) olive oil
• 2 teaspoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• 1 teaspoon salt

Salad:

• 4 chicken thigh fillets, skin removed (no bone)*
• 5 cups Romaine, (or cos) lettuce leaves, washed and dried
• 1 avocado, sliced
• 1 cup cherry or grape tomatoes, sliced
• 1/2 cup mini mozzarella / bocconcini cheese balls
• 1/4 cup basil leaves, thinly sliced
• Salt and pepper, to season

Instructions

1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
2. Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

Full Recipes Source : cafedelites.com

DR PEPPER HOT WINGS

These crispy baked chicken wings are loaded with flavor from a special ingredient – Dr Pepper! Wings are tossed in a sticky sweet & spicy glaze, making them perfect to serve as a part of your game day spread.

DR PEPPER HOT WINGS

INGREDIENTS :

• 1 lb of chicken wings (about 12-15)
• Cooking spray
• Salt & pepper
• 1 can (12 oz) Dr Pepper
• ¼ cup hot sauce, such as Franks Red Hot
• 2 Tbsp brown sugar
• 1 tsp cornstarch (optional)

INSTRUCTIONS :

1. Preheat oven to 375.
2. Line a baking sheet with foil and place a wire rack onto the baking sheet. Arrange chicken wings onto the wire rack. Spray wings lightly with cooking spray and sprinkle with salt and pepper.
3. Bake the wings for 1 hour until crispy and cooked through, flipping halfway through baking.
4. While wings are baking, make the sauce. In a small saucepan combine Dr Pepper, hot sauce and brown sugar, whisk to combine. Bring mixture to a boil, then reduce heat and simmer for 30 minutes until sauce has reduced by half and slightly thickened. Whisk in cornstarch and heat for another 2 minutes to thicken sauce further.
5. Remove wings from oven and add them into the pot of sauce. Toss to coat all sides of wings with sauce.
6. Optional: Turn oven to broil and place sauce coated wings back onto the baking sheet. Broil for 3-5 minutes or until sauce is caramelized and glossy.
7. Wings are best served while hot.

Full Recipes Source : www.foodiemisadventures.com

Strawberry Feta Spinach Salad

This salad uses a whole lot of strawberries and has the extra protein and nutrition of walnuts and feta cheese. It’s pretty, satisfying and can be on the table quickly.

Strawberry Feta Spinach Salad

Ingredients:

• 4 cups Spinach
• 1 T Extra Virgin Olive Oil
• 2 T Balsamic Vinegar
• 1/8 t Black Pepper
• 2 cups Strawberries, sliced
• 1 cup Walnuts
• 1/2 cup Feta Cheese

Instructions:

1. Put spinach, olive oil, balsamic vinegar and pepper in a large salad boil. Toss to combine.
2. Add strawberries and walnuts. Toss again.
3. Add feta and toss gently.

Full Recipes Source : mamalikestocook.com

ITALIAN CHOPPED SALAD

This Italian Chopped Salad rivals any Italian restaurant chopped salad there is.  It’s a busy salad, loaded with a variety of ingredients to hold your attention.  The Italian vinaigrette makes this salad completely addicting!

ITALIAN CHOPPED SALAD

INGREDIENTS:

• Half of a small red onion, halved through the core
• 1 large head romaine lettuce
• 1 medium head radicchio
• 1 pint small sweet cherry tomatoes, halved through the stem ends
• 1 large cucumber, peeled and seeded then cut in half and sliced
• 1-1/2 cups canned garbanzo beans, drained and rinsed
• 1/3 cup grated parmesan cheese (or 4 ounces aged provolone, sliced into strips)
• 5 peperoncini, stems cut off and discarded, thinly sliced
• 1/2 cup kalamata olives
• 1/2 cup Oregano Vinaigrette
• Juice of 1/2 lemon
• Dired oregano, for sprinkling

VINAIGRETTE

• 2-1/2 tablespoons red wine vinegar
• 1-1/2 tablespoons dried oregano
• 1 teaspoon dried basil
• 1 tablespoon fresh lemon juice, plus more to taste
• 2 garlic cloves, minced
• 1-1/2 tablespoons minced kalamata olives
• 2 tablespoons Parmesan cheese
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1-1/2 cups good extra-virgin olive oil

DIRECTIONS:

1. Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
2. Drain the onion and pat dry with paper towels before adding them to the salad.
3. Thinly slice the lettuce and radicchio.
4. In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber,  garbanzo beans, cheese, ,peperoncini, and onion slices.
5. Toss to thoroughly combine the ingredients.
6. Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
7. Taste for seasoning and add more lemon juice, or vinaigrette if desired.
8. Sprinkle with extra oregano and serve.

ITALIAN SALAD DRESSING

1. Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
2. Set aside for 5 minutes to marinate the oregano and basil.
3. Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

Full Recipes Source : www.theharvestkitchen.com

CRANBERRY APPLE PECAN SALAD WITH CREAMY POPPYSEED DRESSING

An amazing fall salad with the best creamy poppyseed dressing that you will ever have!

CRANBERRY APPLE PECAN SALAD WITH CREAMY POPPYSEED DRESSING

Ingredients

• 6 ounces baby spinach
• 1 cup pecans, coarsely chopped
• 2 Granny Smith Apples, chopped
• ½ cup crumbled Feta Cheese
• ¾ cup dried cranberries

Creamy Poppyseed Dressing:

• ⅓ cup mayonnaise
• ¼ cup 2% milk
• 3 Tablespoons Sugar
• 4 teaspoons cider vinegar
• 2 teaspoons poppyseeds

Instructions

1. In a large bowl, toss baby spinach, pecans, apples, feta cheese, and cranberries.
2. In a small bowl, whisk together the mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Pour over the salad and toss to coat.
3. Serve salad immediately and garnish with more feta cheese if desired.

Full Recipes Source : therecipecritic.com

Southwestern Chopped Chicken Salad

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Southwestern Chopped Chicken Salad

Ingredients:

• 6 cups chopped romaine lettuce
• 6 cups cubed cooked chicken1
• 1 and 1/2 cups corn
• 1 and 1/2 cups black beans
• 2 tomatoes, diced
• 1 avocado, diced
• 1/2 red onion, diced
• 3/4 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• handful chopped cilantro

Dressing

• 1/2 cup plain Greek yogurt (I use nonfat)
• 3 Tablespoons extra virgin olive oil
• 2 teaspoons honey
• 2 teaspoons apple cider vinegar
• 1 teaspoon minced garlic
• juice of 1 lime
• 1/2 jalapeño, finely diced
• 2 heaping teaspoons taco seasoning (I use mild)
• salt, to taste and if needed

Directions:

1. Add all of the salad ingredients to a large bowl. (If you're not serving it right away, add the tortilla chips on last right before serving. They'll stay crunchy that way.)
2. Whisk the dressing ingredients together, except for the salt. Taste, then add salt to your preference.
3. Spoon dressing over salad, then give everything a big toss to combine. Serve cold.

Full Recipes Source : sallysbakingaddiction.com

20-Minute Shrimp & Sausage Skillet Paleo Meal

20-Minute Shrimp & Sausage Skillet Paleo Meal

Ingredients :

• 1 lb of medium or large shrimp (peeled and deveined)
• 6 oz of pre-cooked smoked sausage, chopped (choose your favorite)
• 3/4 cup diced red bell pepper
• 3/4 cup diced green bell pepper
• 1/2 of a medium yellow onion, diced
• 1/4 cup chicken stock
• 1 zucchini, chopped
• 2 garlic cloves, diced
• Salt & pepper to taste
• Pinch of red pepper flakes
• 2 tsp Old Bay Seasoning
• Olive oil or coconut oil
• Optional garnish: chopped parsley
• Servings
• Serves about 4

Instructions :

1. Heat a large skillet over medium-high heat with some olive oil or coconut oil
2. Season shrimp with Old Bay Seasoning
3. Cook shrimp about 3-4 minutes until opaque – remove and set aside
4. Cook onions and bell peppers in skillet with 2 Tbsp of olive oil or coconut oil for about 2 minutes
5. Add sausage and zucchini to the skillet, cook another 2 minutes
6. Put cooked shrimp back into skillet along with the garlic, and cook everything for about 1 minute
7. Pour chicken stock into pan and mix through to moisten everything
8. Add salt, ground pepper, and red pepper flakes to taste
9. Remove from heat, garnish with parsley and serve hot

Full Recipes Source : www.paleonewbie.com

FAMOUS RED LOBSTER SHRIMP SCAMPI

FAMOUS RED LOBSTER SHRIMP SCAMPI

INGREDIENTS :

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon pure olive oil
• 2 tablespoons garlic, finely chopped
• 1 1⁄2 cups white wine, I use chardonnay
• 1⁄2fresh lemon, Juice only
• 1 teaspoon italian seasoning
• 1⁄2 cup softened butter
• 1 tablespoon parsley
• 1⁄2 cup grated parmesan cheese

DIRECTIONS :

1. Heat cast iron skillet and add olive oil.
2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4. Add white wine, and lemon juice.
5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8. Sprinkle with grated Parmesan Cheese.

Full Recipes Source : www.geniuskitchen.com

BLACKENED SHRIMP TACOS

Smoky and spicy shrimp, sweet and tangy slaw, and a zesty garlic lime sauce make these Blackened Shrimp Tacos seriously delicious!

BLACKENED SHRIMP TACOS

INGREDIENTS :

COLESLAW

• 1/3 cup mayonnaise ($0.40)
• 1/2 Tbsp honey ($0.06)
• 1 tsp Dijon mustard ($0.06)
• 1 tsp red wine vinegar ($0.02)
• 1/4 tsp salt ($0.02)
• Freshly cracked pepper ($0.03)
• 1/2 bag coleslaw mix (shredded cabbage and carrots) ($.75)
• 3 green onions, sliced ($0.28)

SMOKY GARLIC LIME SAUCE

• 1/3 cup mayonnaise ($0.40)
• 1/8 tsp garlic powder ($0.02)
• 1/4 tsp smoked paprika ($0.02)
• 1/8 tsp salt ($0.01)
• 1 lime (1 Tbsp juice) ($0.39)

BLACKENING SEASONING

• 1 Tbsp smoked paprika ($0.30)
• 1 tsp dried thyme ($0.10)
• 1 tsp dried oregano ($0.10)
• 1/2 tsp cumin ($0.05)
• 1/4 tsp cayenne ($0.03)
• 1/4 tsp garlic powder ($0.03)
• 1/4 tsp onion powder ($0.03)
• 1/4 tsp salt ($0.02)
• Freshly cracked pepper ($0.02)

TACOS

• 1/2 lb peeled and deveined shrimp (30/40 count) ($4.00)
• 1 Tbsp butter ($0.13)
• 1 clove garlic, minced ($0.08)
• 6 small corn tortillas ($0.30)
• 3 green onions, sliced ($0.28)

INSTRUCTIONS :

1. To prepare the coleslaw dressing, mix together the mayonnaise, honey, Dijon, red wine vinegar, salt, and some freshly cracked pepper in a bowl. Place the coleslaw mix and sliced green onions in a bowl and add about 3/4 of the dressing. Stir until everything is coated in dressing, then add more dressing if desired. Refrigerate the slaw until ready to serve.
2. To prepare the smoky garlic lime sauce, stir together the mayonnaise, garlic powder, smoked paprika, and the juice from half a lime (about 1 Tbsp) in a small bowl. Save the other half of the lime to serve as wedges with the finished tacos.
3. Heat a dry skillet over medium heat. Once the skillet is hot, toast the tortillas on each side until browned on the edges. Place the toasted tortillas on stacked on a plate and covered with a towel until ready to serve.
4. Prepare the blackening seasoning by stirring together the smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, and freshly cracked pepper in a bowl. Pour the seasoning over the shrimp and stir until the shrimp are coated.
5. Add the butter and minced garlic to a large skillet. Cook over medium heat for about one minute, or until the garlic is fragrant and slightly softened. Add the seasoned shrimp and sauté just until the shrimp is firm (about 3-5 minutes). Remove the skillet from the heat to prevent over cooking the shrimp.
6. To serve the tacos, place about 1/4 cup coleslaw in each tortilla, top with 3 shrimp, a drizzle of the smoky garlic lime sauce, and a few sliced green onions. Squeeze a wedge of fresh lime over top.

Full Recipes Source : www.budgetbytes.com

SPICY SRIRACHA SHRIMP TACOS WITH CILANTRO LIME SLAW

These Spicy Sriracha Shrimp Tacos are fast, flavorful, and topped with a zesty Cilantro Lime Slaw that will rock yours socks! These healthy shrimp tacos are the best!

SPICY SRIRACHA SHRIMP TACOS WITH CILANTRO LIME SLAW

Ingredients :

• 8-12 soft corn tortillas see notes
• 1 pound shrimp fresh or frozen/thawed
• 1 tsp paprika
• 1/2 tsp garlic powder 
• 1/4 tsp ground cayenne pepper
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 TBSP avocado oil (or favorite healthy oil)
• 1/4 cup homemade or store-bought ranch dressing*
• 1 TBSP Sriracha
• 1 cup finely shredded/chopped cabbage** (green, red, or both!)
• 1 jalapeño pepper
• 1-2 TBSP apple cider vinegar
• 1 TBSP honey
• 1 lime
• 1/8 tsp salt
• fresh chopped cilantro to taste

Instructions :

1. Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like!
2. Set prepped shrimp in the fridge, covered while you make your slaw and sauce.
3. For the Sriracha Ranch, simply whisk together both ingredients. For a spicier sauce, add extra Sriracha to taste.
4. For the Cilantro Lime Slaw, remove the stem/seeds/ribs from the jalapeño, cut into strips and mince. Combine with cabbage, apple cider vinegar, honey, salt, and pepper. Cut your lime in half and add juice of half the lime into your slaw. Toss together and add as much cilantro as your heart desires! Slice the remaining half into wedges for your tacos. Adjust honey to taste and set aside to marinate while you cook the shrimp.
5. Pat shrimp dry and season with paprika, cayenne, garlic, salt, and pepper. Mix well to coat both sides.
6. Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes.
7. Place your shrimp on a clean cutting board and chop into smaller pieces, much like you were coarsely chopping an onion. This extra step helps prevent the shrimp from dive-bombing out of your taco and onto your plate/lap/floor and makes them way easier to eat!
8. Line your corn tortillas with shrimp and top with a hearty drizzle of sauce. Double up on corn tortillas if desired to prevent breakage (see notes) - I like to gently warm my corn tortillas up in the microwave or on a skillet before stuffing them. So good!
9. Top with slaw, serve with lime wedges, and dig in!

Full Recipes Source : peasandcrayons.com