1 lb split chicken wings
1 Tbsp olive oil
1 -2 Tbsp Twisted Gourmet Smokin’ Hot Seasoning Salt
Chayote squash are apple green in colour and about the size and shape of a pear. They’re from the gourd family, along with melons & squash. Native to South America, they are popular around the world. I discovered them in Vietnam where they’re called Su Su.
This. Is. AMAZING. Try it on corn on the cob or use it as a steak butter (I love steak butter… it’s not bad for me, right?).
1/4 cup room temperature butter (salted would be healthiest of course, but I love salted butter best…surprised?)
Freshly squeezed juice of 1/2 lime
1 Tbsp Twisted Gourmet Southern Gentleman spice blend (less, more, depending on your preference)
Soften butter with a fork, add Southern Gentleman Spice Blend and continue to blend with the fork until seasoning is fully incorporated. Add the lemon juice a tsp or so at a time until you have achieved a lovely soft and blended consistency.
Slather on fresh summer corn, steamed green beans, a gorgeous grilled steak…. anywhere you really want a luscious burst of buttery goodness. I promise I won’t tell your doctor!
Looking for variety? Try this recipe using Twisted Gourmet Kickass Cowboy blend! Want some serious heat? Kick it up a notch with Cheechako Taco blend instead. So GOOD!!!
1 head cauliflower
1/4 cup safflower or canola oil
1-2 Tbsp Twisted Gourmet Twisted Curry seasoning
Method: Preheat oven to 375 degrees
Cut washed cauliflower into bite sized pieces.
In a large bowl, toss florets with oil & Twisted Curry seasoning ‘til well coated.
Line a baking sheet with foil, brush with oil. Bake cauliflower in single layer on foiled sheet at 375 degrees for 35-45 minutes or until tender, golden in colour & crisped at the edges.
Good good good! Make this attractive and tasty potato dish for brunch, or as a side with dinner. Use your imagination, add in whatever appeals to you.
Preheat oven to 375
INGREDIENTS: (serves 2 as a side dish)
2 scrubbed medium red potatoes
butter (1/4 cup)
1 medium onion, chopped
Using a spiralizer, spiral cut potatoes into a bowl, or grate the spuds and press between paper towels to dry. Drying them well will help the crisping up process.
In an oven-proof saucepan, melt butter. Saute onions until they begin to soften and go translucent. Add seasoning blend and potato. Saute all ingredients together for a few minutes, until potatoes have begun to cook and are well coated with butter and seasoning blend.
Place pan uncovered in oven. Allow to bake for 20-25 minutes or until potatoes are golden and crispy on the edges.