Chicken wings can be cooked hot and fast making an awesome weeknight meal. I mean, they don't call it wing Wednesday for nothing, right?
Ingredients:
Instructions:
Pre-heat your grill to medium and oil grates. Generously rub your chicken wings with prairie smoke & spice chicken rub. Meanwhile, heat your blue ribbin' sauce until its nice and bubbly.
Place the chicken wings directly on the grill, for about 15 minutes a side. We like our skin to get nice and crispy.
Baste chicken with sauce, flip and then continue to baste until and desired crispness and colour is achieved.
This sauce is perfect on ribs!
Instructions:
Combine onion, garlic and whiskey in a large saucepan. Saute onion and garlic until they are translucent (about 10 minutes).
Add remaining ingredients and bring to a boil. Then, turn down the heat to a medium simmer. Continue to simmer on low for about 20 minutes.
Store your BBQ sauce in a mason jar, in the fridge for up to 2 weeks.
This is a super refreshing summer salad. Great on its own or as a tasty side for your BBQ salmon!
Instructions:
Cut the rind from the watermelon, slice & cut into bite size cubes. In a small mason jar with a lid, add the lime juice, salt & pepper - shake to dissolve. Add the olive oil & shake again.
Pour over the watermelon and gently toss to coat. Sprinkle with crumbled feta & the chopped mint. Serve immediately.
I've grown more basil this summer than I know what to do with! This pesto recipe is easy and makes dinner a snap! Store in the fridge for up to 2 weeks.
Instructions:
Place all ingredients in a food processor, and pulse until well combined. Keep any leftovers in a mason jar in the fridge for up to 2 weeks.
Because every hot dog should have bacon and cheese.
Instructions:
Pre-heat your BBQ to medium high, about 375 degrees F.
Make a slit in each of the hot dogs and insert cheese into the slits. Wrap each hot dog in bacon, then secure bacon on each end with toothpicks if you don’t think it will hold on its own.
Place the hot dogs on your preheated grill and cook, rolling around occasionally until the bacon is slightly crispy.
Remove from the grill and serve with your favorite condiments on a super fresh bun.
We can not get enough of zipzicles and all of the amazing ways to use them. This strawberry vodka champagne cocktail is no exception.
Ingredients
Instructions:
Combine water and sugar in a medium pot and bring to a gentle simmer, stirring until sugar dissolves. Add strawberries & continue to simmer on medium for about 5 minutes. Once the strawberries start to break down and the water is thick and red they are done.
Remove pot from heat and let cool for 10 minutes. In a blender combine strawberry mixture, lemon juice and vodka. Blend for about a minute.
Using a funnel, fill Zipzicle pouches to the fill line and freeze. Once the pops are frozen, pour a glass of champagne ¾ way full.
Add a Zipzicle pop to each champagne glass. Let the strawberry cocktail melt a little in the glass to create a champagne cocktail.
