Tuesday, March 22, 2016

Grilled Chicken Wings with Alabama White Sauce

Chicken Wings:
3 lbs Chicken Wings
2 tsp. olive or vegetable oil
2 Tsp Fiesta brand Chicken Rub

Pour oil and seasoning over wings and refrigerate for at least an hour.

Alabama White Sauce:
1/3 cup of mayonnaise
3 Tbsp chopped fresh chives
1 Tbsp prepared horseradish
4 tsp apple cider vinegar
2 tsp Creole Mustard
1 tsp coarsely ground pepper
1/4 tsp sugar
1 finely grated garlic clove

Whisk all ingredients together and refrigerate for one hour.

1. Light 1 side of the grill, heating to 350 to 400 degrees, leave other side unlit.
2. Place chicken on unlit side, cook for 15 minutes covered, flip and then cook for 15 minutes. Then move wings to lit side and cook until skin is crispy to your liking.
3. Toss wings immediately in sauce and serve.

Tuesday, March 15, 2016

Pesto Alfredo Pasta with Jumbo Lump Crab

7 oz Pesto of your choice
1 package Pasta of your choice
1 can Miller's Select Jumbo Lump Crab Meat (or whatever brand your local store carries)
2 cups heavy whipping cream
9 oz fresh baby spinach leaves
salt and pepper
Parmesan cheese as garnish

1. Boil pasta in salted water.
2. In large deep skillet heat cream, crab, and pesto over medium heat, season to taste with salt and pepper.
3. Once pasta is finishing boiling, drain and add into skillet with pesto cream sauce and cook until mixed thoroughly. Toss with fresh spinach leaves and garnish with parmesan cheese.
4. I took mine to the next level and added a lobster tail only because they were on sale.