Glazed Chicken Wings with Honey Lime Drizzle
Ingredients:
2 lbs chicken wings
2 tbsp Crowd Pleaser spice
2 tbsp olive oil
2 tbsp honey
1 lime, zest and juice
Fresh cilantro, chopped (for garnish)Lime wedges (for serving)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss chicken wings with olive oil and Crowd Pleaser spice until well coated.
3. Arrange wings in a single layer on a baking sheet and bake for 25-30 minutes, turning halfway through.
4. Meanwhile, combine honey, lime zest, and juice in a small bowl. After wings are cooked, drizzle them with honey-lime mixture.
5. Return to the oven for an additional 5 minutes to caramelize.
6. Garnish with fresh cilantro and serve with lime wedges.
Spiced Crispy Salmon with Lemon Caper Sauce
Ingredients:
4 salmon fillets
2 tbsp Crowd Pleaser spice
2 tbsp olive oil
1 tbsp butter
1 shallot, finely chopped
1 clove garlic, minced
¼ cup white wine
1 tbsp capers, rinsed
Juice of ½ lemon
Fresh dill or parsley, for garnish
Instructions:
1. Pat salmon dry and coat evenly with Crowd Pleaser spice.
2. Heat olive oil in a large skillet over medium-high heat. Sear salmon, skin side down, for 4-5 minutes until crispy, then flip and cook another 2-3 minutes. Remove salmon from skillet and set aside.
3. In the same skillet, melt butter and add shallot and garlic. Cook until softened, about 2 minutes.
4. Add white wine and capers, stirring to deglaze the pan. Reduce for 2-3 minutes, then stir in lemon juice.
5. Pour sauce over salmon, garnish with fresh dill or parsley, and serve.
Roasted Garlic & Herb Smashed Potatoes
Ingredients:
1 lb baby potatoes
3 tbsp olive oil, divided
1 tbsp Crowd Pleaser spice
2 cloves garlic, minced
1 tsp fresh thyme leaves
¼ cup grated Parmesan
Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
3. Place potatoes on a greased baking sheet, then use the bottom of a glass to gently smash each potato.
4. Drizzle with 2 tbsp olive oil, then sprinkle with Crowd Pleaser spice, minced garlic, and fresh thyme.
5. Roast for 20-25 minutes until golden and crispy. In the last 5 minutes, sprinkle Parmesan over potatoes.
6. Garnish with fresh parsley and serve immediately.
Roasted Vegetables with Balsamic Glaze and Feta Crumble
Ingredients:
1 cup broccoli florets
1 cup bell peppers, sliced
1 cup carrots, sliced
1 cup cherry tomatoes
2 tbsp olive oil
1 tbsp Crowd Pleaser spice
1 tbsp balsamic vinegar
½ cup crumbled feta cheese
Fresh basil, chopped (for garnish)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss broccoli, bell peppers, carrots, and cherry tomatoes with olive oil and Crowd Pleaser spice in a large bowl.
3. Spread vegetables evenly on a baking sheet. Roast for 20-25 minutes or until vegetables are tender and caramelized, stirring halfway through.
4. Drizzle balsamic vinegar over roasted vegetables and sprinkle with crumbled feta.
5. Garnish with fresh basil before serving.