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.