The Sweet and Savory Sisters!


super bowl

Honey, Lime and Cilantro Wings

Amy- It’s game day folks! I can honestly say that I don’t care one thing about the football game. I only care about all of the yummy appetizers at the Super Bowl Party. I feel like it is a must to have some good wings at a Super Bowl Party. I love me some wings of all kinds but I especially love these honey, lime and cilantro wings. These are some of the best wings that I have ever flopped my lips over and I have flopped a lip over a many of wings. All of these flavors are absolutely delicious together. You will surely score a touchdown with these wings at your Super Bowl party.
Honey, Lime and Cilantro Wings
Round up-

4 lbs chicken wings, fresh not frozen
3 limes (juiced)
¾ cup extra virgin olive oil
1/4 cup cilantro
½ tablespoon Kosher Salt
1 teaspoon sugar
1 teaspoon paprika
For the sauce-
½ cup honey
1 stick butter
4 tablespoons fresh lime juice
Zest from 2 limes
3 cloves garlic, minced
2 tablespoons cilantro, chopped
Salt and ground black pepper
Arugula or salad greens
Cherry tomatoes and additional cilantro (for garnish)

Do this-
Make your marinade by dumping all of the things that you needed in a Ziploc bag. Mush it around making sure everything is mixed up really good. Add your clean wings to the bag and give it a shake or two. Pop in fridge for several hours and let the marinade do its magic. Turn the bag over ever so often to make sure all of the wings are soaking up the marinade. Time to drill- Daddy always calls it drilling instead of grilling. Not sure why, but he does. Get you some good tunes on and an adult beverage or soda and let’s get the show on the road. Stack you about 3 ½ pounds of charcoal in a pyramid on one side of the grill. Since I almost caught myself on fire and have a hard time figuring out how much fluid to use, I did some research to find out how much lighter fluid you are suppose to use. According to the lighter fluid bottle (who knew there were directions on the back), you are supposed to use 1.6 ounces of fluid per 1 pound of charcoal. So, add you 5.6 ounces of fluid and fire it up dude. Let your charcoal burn for about 15 minutes. Spread charcoal on that one side of the grill and let it burn for another 5 minutes. Put your wings on the other side of the grill (not directly on the fire) and shut the grill for about 35 minutes. Don’t be lifting it to take you a look at the wings. Leave the grill closed; you want all of the heat to stay inside the grill. Now head inside and make your wing sauce by putting all of the ingredients in a sauce pan and heating it until butter and honey have come together as one. Use about ½ of the sauce to baste and put the rest to the side. Now, your 35 minutes are up and you can open the grill. Baste wings using a basting brush, flip the wings and baste the other side. Don’t be shy with the basting sauce. Close the lid and grill for an additional 35 minutes or until wings are done. Once the wings are done I like to baste them again and move them to the fire side of the grill. The basting sauce will drip down on the fire and cause the charcoal to spark up. I like to get the skin charred a little bit. Take your wings off and toss with the remaining sauce (that you put to the side). Serve on a bed of arugula or salad greens and garnish with cherry tomatoes and fresh cilantro. I like to use arugula because the peppery flavor from the arugula works so well with the honey and lime sauce but you can use whatever you like or have. The heat from the wings will wilt the greens and make them so darn yummy.

Sha Bam Shrimp

While on vacation we had dinner at one of our favorite restaurants. We ordered a particular appetizer and it was to die for. So with that being said the sisters had to come home and formulate a recipe similar to what we had experienced. We are here to tell you it is GET IN MY BELLY GOOD!

Sha Bam Shrimp

1 pound shrimp, peeled and deveined
Salt and pepper
1 cup vegetable oil
½ cup of corn starch
¼ cup of mayonnaise
1/8 cup Thai Sweet Chili Sauce
1 tablespoons Sriracha chili sauce
Shredded lettuce
1 spring onion with tops, diced

In a large frying pan heat oil to medium high heat. Dredge shrimp in corn starch and fry shrimp until lightly brown. Mix remaining ingredients and toss shrimp in mayonnaise mixture. Serve on a bed of lettuce and top with spring onions.


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