Yum Bowl Wings

This is a MUST at all the Big Game parties. It is not always just wings you can also throw in some drums and thighs, which personally I love. There is a great variety of sauces that you can make to toss on your wings and many ways just to prepare the wings, but these are our favorites!

 

Prepping the wings:

- Heat oil in a skillet or pot at 375F
-In a bowl toss wings with flour until they're lightly covered
-Once the oil has reached the temperature, fry the wings a couple at a time for 5-7 minutes each
-Place on a paper towel to remove extra oil and sprinkle salt on the wings
-Put in a bowl and add your favorite sauce and toss until incorporated
-Serve with ranch, blue cheese, celery sticks carrots and a lot of napkins!

Sauces

Sweet&Spicy

6 Tbsp. Salsa Maya
1 C. Apricot Jam
2 Tbsp. Honey

Heat in a sauce pan until the jam has melted and remove.

Cilantro Lime

1 bunch Cilantro
4 limes, juice
1 clove Garlic
6 Tbsp. Salsa Maya

Blend all together and toss

Traditional

6 Tbsp. Salsa Maya
4 Tbsp. Butter, Melted

Herb-Parmesan

This one is not so much a sauce but a dry blend. Before you toss the wings in flour toss them in 6 tablespoons of Salsa Maya and then toss with flour and fry. Continue the directions then toss in the following...

1 c Parmesan, grated
1 tsp. Oregano, dried
1 tsp. Rosemary, dried
1 tsp. Thyme, dried
2 Tbsp. Basil, Fresh and minced

Mix in a bowl and then toss on Salsa Maya wings

 

Whatever sauce you pick Enjoy!

Peanut Thai-Maya Sauce

Salsa Maya is now friends with Peanut Thai Sauce and they've combined for a SPECTACULAR treat!! 

Use this sauce as you would regularly, over chicken, on spring rolls (my fav), over a salad like a dressing or on some shrimp!
Awesome part of this recipe is that we all have peanut butter and Salsa Maya at home, there are always soy sauce packets left over from sushi, limes or lemons are always around and well water...

Seriously it is life changing GOOD!

 

INGREDIENTS

2T peanut butter
4T soy sauce
1 lime
2T salsa Maya
4T water (to thin it out, can use unsweetened coconut milk)

Mix all ingredients in a bowl and whisk until well incorporated!

Enjoy

 

 

guacaMAYA

Everyone's Favorite Recipe!!! Even those who don't like guacamole like our guacaMaya & easiest recipe ever, just remember these ratios!

1 avocado = 1 tablespoon Salsa Maya 

PSSSST!! Add 1 cucumber, small diced to guacaMAYA for an awesome fresh summer twist!

Ingredients 

4 avocados
4 Tbsp. Salsa Maya
1 md. red onion, chopped
2 limes, juice
salt to taste

Mix and enjoy! 

Holiday Meal

Salsa Maya Turkey

10 lb. Turkey
2 jars SALSA MAYA
2 cups chicken broth
Salt

Preheat your oven to 425 degrees Fahrenheit and position an oven rack on the bottom third of your oven. Make sure your turkey is thawed and thatyou remove any giblets or packaging from inside the turkey. Place the turkey on a roasting rack and on a roasting pan and pour the broth into the pan. Place the turkey (breast side up) and rub with salt and SALSA MAYA. Make sure SALSA MAYA is evenly spread inside and out of the turkey. Place turkey in the oven andturn down the heat to 350. Rule of thumb is 13 minutes per pound; so it will take around 2.5 hours to cook. Make sure you check the temperature half way to see how fast it is cooking. Baste the turkey every 45 minutes with the juices released on the bottom of the pan ( take out the turkey and close the oven door; don't let the heat escape! ) using a spoon or a baster. If in the last 20 minutes your turkey is getting to dark, cover with aluminum foil. Make sure your turkey is at an internal temperature of 165 degrees in the thickest part ( thigh). Carve and Enjoy!

 

Butternut Squash & Pear Warm Salad

- 3 lb. Butternut squash, small cubes
-4 ea. Pears (d'anjou preferred) , small cubes
- 10 oz. Fig balsamic vinegar
- 1/3 c. sugar
-3 ea. Figs, washed and thinly sliced (reserve 2 for garnish)
- 4 Tbsp. Salsa Maya
- 4 Tbsp. Olive oil
- Salt

Preheat oven to 400F. Peel and dice the butternut squash, then place on a cooking sheet.  Mix Salsa Maya, olive oil and salt in a bowl. Pour mixture on squash until evenly covered. Place in oven for 15 minutes. Meanwhile, wash and dice pears, after the squash has been in the oven for 15 min. add the pears to the cooking sheet and place in the oven for another 15 minutes. In a small saucepan place balsamic vinegar and sugar and simmer until it reduces into a syrup ( it will take about 10min.) move constantly. Take the squash out of the oven and serve on plate or platter, drizzle the balsamic reduction andplace slices of fig on top.

 

 

Brussel Sprout Salad

- 4 bags of shaved brussel sprouts
- 1 c. dried cranberries
- 1 c. pecans, small pieces
- 1 c. parmesan cheese, shredded
- 1 c. asiago cheese, shredded
- 3 Tbsp. Salsa Maya
- 1 Tbsp. Whole grain mustard
- 1/2 c. olive oil
- 1/3 c. white wine vinegar
- salt/pepper

In a small bowl whisk Salsa Maya, mustard, oil, vinegar, salt and pepper until the vinaigrette is well mixed. In a large bowl toss brussel sprouts, cranberries and both cheeses. Add the vinaigrette and toss until well coated.

 

Cauliflower

1 cauliflower head
4 tbsp. SALSA MAYA
1/2 cup olive oil
2 tbsp. salt

Preheat oven to 400 degrees. Cut the cauliflower into bite-sized florets and spread in a casserole . In a small mixing bowl mix SALSA MAYA with olive oil until combined fully into a dressing. Pour over cauliflower, sprinkle salt and make sure to coat evenly. Place in oven for 20 minutes or until tops become golden.

 

Wild Rice & Trumpet Mushrooms

 

- 2 (6oz.) packages of wild rice mix
- 4 Tbsp. butter
- 1 lg. yellow onion, finely chopped
- 2 c. trumpet mushrooms or assorted, sliced
- 1/2 c. white wine
-4 Tbsp. Salsa Maya
- salt/pepper

 

Follow the instruction of the wild rice mix. In the mean time, heat up a skillet add butter and add onions until golden. Add mushrooms, Salsa Maya and wine and cook until liquid is absorbed. Stir the mushroom mixture with the wild rice.

 

 

Mac & Cheese

- 16 ounces (2 cups) macaroni, or your favorite shape pasta
- Kosher salt
- 6 Tbsp unsalted butter
- 6 Tbsp all-purpose flour
- 6 cups whole milk
- 6 cups coarsely grated cheddar cheese
- 4 cups gouda, grated
- 2 cups finely grated Parmesan
- 1 1/4 tsp freshly ground black pepper
- 1/4 cup Salsa Maya

Preheat oven to 350°. Cook macaroni in a large pot of boiling salted water, stirring occasionally, until noodles are very tender or 10 minutes. Drain; transfer to a 3-quart baking dish. Meanwhile, melt butter in a medium pot over medium heat. Whisk in flour and cook, whisking, until pale golden, about 2 minutes. Whisking vigorously and constantly, gradually add milk. Bring to a simmer. Reduce heat to low; add cheeses and whisk until melted. Whisk in salt, pepper and Salsa Maya. Season with salt. Pour cheese sauce over noodles in dish; stir to coat. Bake until cheese is browned on top and bubbling around edges, 40–45 minutes.

boxty

To celebrate St. Patrick's day or simply for a delicious meal. Boxty is the Irish potato pancake and it goes even better with Salsa Maya (no offense to the Irish) and corned beef. Super simple recipe that you could even do with leftover mashed potatoes! 

Boxty

INGREDIENTS

YIELDS 16 potato cakes

1 lb boiled potato, peeled
onion, finely chopped
eggs, beaten
1⁄2 teaspoon salt
1⁄2 teaspoon  pepper
1⁄4 teaspoon nutmeg, freshly grated
2 tablespoons flour
2 -4 tablespoons unsalted butter

SALSA MAYA AS DESIRED

 

DIRECTIONS

Line a large bowl with a piece of muslin or cheesecloth, or a clean linen towel.
Using the large holes of a box grater, grate the potatoes into the bowl.
Squeeze the cloth to extract as much of the starchy liquid as possible.
Discard the starchy liquid, return the potatoes to the bowl, and stir in the onion, eggs, salt, pepper, and nutmeg.
Add the flour and mix well.
In a large skillet, melt 2 tablespoons of the butter over medium heat.
Drop the potato mixture, 1 tablespoonful at a time, into the skillet; do not crowd the pan.
Flatten each cake with a spatula and cook for 3 to 4 minutes on each side, or until lightly browned and crisp.
Transfer the cakes to a baking sheet and keep warm in a 200-degree oven.
Repeat until all the mixture is used, adding more butter as necessary.
Serve immediately. Enjoy!

chicken wings

This is probably the easiest recipe you could find ever! In America we consume over 1.25 million wings just on SuperBowl Sunday now imagine how much we eat in a year... Make these wings for a party, game, or yourself and you will need nothing more!

1 lb. chicken wings
1 lb. chicken drumsticks
1 jar of Salsa Maya 
1 tablespoon salt

1. Rinse the chicken and place in a large ziploc bag add Salsa Maya and salt
2. Shake well until all pieces are covered and leave in fridge for 1 hour
3. Preheat oven to 400 F. Place chicken pieces on a baking sheet with parchment or aluminum and bake for 25 minutes! 
Enjoy