Ingredient: corn

Honey Sriracha Wings with Grilled Sweet Corn

It stings for a minute… but all good things have a bite!

Adapted from http://www.foodnetwork.com

Print Recipe
 Honey Sriracha Wings and Grilled Sweet Corn
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Honey Sriracha Wings
Grilled Sweet Corn
Prep Time 25 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Honey Sriracha Wings
Grilled Sweet Corn
Instructions
  1. Throw the wings in a big bowl. Pour the avacado oil on top and swish it around. Make sure the oil covers most of the poultry.
  2. Use your traditional gas grill, I went with old faithful Weber genesis on this one. Turn the heat up, you'll need about 400° (basically face-melting hot).
  3. You'll want to place the wings on the top rack. I repeat, place them on the top rack. At this point find air conditioning.
  4. While the wings are starting to warm, you have 2 options... shuck the corn and wrap in foil (recommended) OR place the whole husk right on the grill (bottom rack).
  5. So for the next half hour you're going to do a lot of turning. I recommend playing this video the whole time https://youtu.be/PGNiXGX2nLU.
  6. The chicken should start looking golden brown on the outside. Once you see the bubbling effect of oil basting on the skin, place those suckers on the bottom rack. Then... rotate the corn to the top rack.
  7. Once the chicken grill marks are to your liking, the chicken will most likely be ready for a sauce bath. Mix the sriracha sauce and honey in another big bowl.
  8. One by one, take the wings off the grill and give them a swirl in the hot sauce. Coat the wings to your liking.
  9. Serve up the wings with the sweet corn and pretend it's super bowl Sunday. Try not to cry as you watch your young ones grow up before your very eyes. (Just blame it on the sriracha sauce).

Quinoa Summer Salad

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 Quinoa Summer Salad
Servings
Ingredients
Quinoa
Veggie Mix
Dressing
Servings
Ingredients
Quinoa
Veggie Mix
Dressing
Instructions
  1. Add the quinoa/rice mix, water and salt to a medium sauce pan. Heat to a boil, reduce to simmer, cover for about 20 minutes.
  2. While the quinoa is cooking, cut up all of the veggies and place in a large mixing bowl
  3. In a smaller bowl or dressing container, mix in all of the dressing ingredients.
  4. When it has finished cooking, add the quinoa to the large mixing bowl and top with the dressing and feta cheese. Toss everything together.
  5. Serve and enjoy! Store in the refrigerator in a sealed container for up to a week.
Recipe Notes
  • Beans of Choice: You can’t go wrong here, so try your favorite bean. I like using chickpeas, lentils, kidney beans or black beans.
  • Quinoa: Don’t like quinoa? Swap in another grain like brown rice or couscous.
  • Vinegar: Don’t have rice vinegar or red wine vinegar on hand? Try apple cider vinegar, white vinegar or even balsamic vinegar.

Southwestern Two-Bean Chicken Soup

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 Southwestern Two-Bean Chicken Soup
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over the chicken and then layer on the beans, corn, and jalapeno.
  2. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.