Tips for Grilling Steaks

Share article Tips for Grilling Steaks on:
FacebookTwitterPinterestPrint
Tips for Grilling SteaksWhether it’s the ultimate burger or the perfect steak, these tips from our experts in the Butcher Shop, will help ensure you wow friends and family, every time.

Tip 1. Starting

Before you heat up the grill, remove the meat from the fridge 20–60 minutes before cooking, this allows heat to evenly transfer throughout the meat while its cooking. Skipping this step means your meat will cook unevenly.

Tip 2. Seasoning

Naturally, personal tastes differ, but if you’re in doubt, going simple allows the meat to shine. Try seasoning both sides with freshly ground black pepper and coarse-grain Kosher or sea salt. A coarse salt will give you that bright salt crunch and flavor enhancement without too much sodium.

Tip 3. Searing

Searing the meat first—on high-high heat—locks in the flavors. Look for brown caramelization on both sides before. A cast-iron skillet is ideal for this step because it holds high heat and disperses it evenly. 

Tip 4. Temperatures for Grilling Steak

Investing in a meat thermometer will help you cook your steak to perfection! The most important thing to remember about temperature is to pull your meat from the heat when it is 5°F cooler than you want it. For example, if you want a medium steak, pull it from the grill or the pan when it reaches 140°F. This is true for any steak, whether it’s ¾- or 3-inch thick.
  • Rare: 130°F
  • Medium-rare: 135°F
  • Medium: 145°F
  • Medium-well: 150°F
  • Well-done: 160°F

Tip 5. Give It a REST

Tented or not—when you pull your meat from the heat, allow it to rest for at least 5 minutes. This allows the muscles to relax and the juices to flow out—that’s when you know it’s ready. Then for meaty magic, pour those juices over the steak and serve!

What If You Don’t Have a Grill?

Don’t let the lack of a grill stop you from creating steak perfection in your own kitchen. After searing and caramelizing the meat on both sides, you can turn the heat down and continue to cook in the skillet. Or you can put it on a broiling pan and cook it in the oven at 375°F. (If you don’t have a roasting pan, you can use a cooling rack on a cookie sheet to catch the drippings.) Whether pan or oven cooked, you’ll still want to test the doneness with a meat thermometer. Because grass-fed beef is leaner than grain-fed beef, it has less fat and doesn’t retain its juices as much. This results in faster cooking times. Using your meat thermometer earlier than you think you need to can help.

Did you know?

Every Sprouts Butcher Shop has a trained butcher who’s happy to custom cut steaks to your favorite thickness or share their own great grilling tips. After all, they love meat as much as you do. And, if you need a specific cut for a special occasion, they can help with that too!

 

DIY Gift Bundles for Mother’s Day

Share article DIY Gift Bundles for Mother’s Day on:
FacebookTwitterPinterestPrint
Need a last minute Mother’s Day gift? Look no further than these DIY gift baskets your mom will love! Mother’s Day is just around the corner and you may be rushing to find the perfect gift for mom. A gift basket made by you is a thoughtful, practical and personalized gift that any mother in your life will cherish. Check out these easy, DIY gift basket ideas created by our friends at Fresh Mommy Blog; Food, Pleasure & Health; and One Lovely Life!

The Ultimate Pampering Gift Bundle by Fresh Mommy Blog

If anyone needs a little pampering in their lives, it’s the mamas of the world! Give her the gift she may not give herself – everything she needs for an evening of relaxation and pampering.

Supplies:Basket filled with assortment of gifts.

  • Body Wash – Nubian Heritage Patchouli & Buriti
  • Body Lotion – Nubian Heritage Patchouli & Buriti
  • Body Scrub – Nubian Heritage Patchouli & Buriti
  • Pretty Soap – Sappohill Oatmeal Soap Bar
  • Candle – Tru Mélange Harmony Vanilla & Peppermint
  • Bath Bomb
  • Body brush or natural sponge
  • Wine – Gérard Bertrand Coté des Roses
  • Chocolates
  • Flowers
  • Basket
  • Hand towels

Instructions:

  1. Start with a color theme! While browsing the bath and beauty aisles of Sprouts, I landed on the theme of blush and vanilla. The Nubian Heritage bottles were pretty, and the perfect start to our themed basket. The product also smelled fantastic!
  2. Gather any items that would make bath-time a pampering and relaxing experience. In keeping with the vanilla theme, the Tru Mélange candle fit right in. The pumice stone and brush combo matched, and so did the oatmeal soap.
  3. Next, it was time to add a few extra treats. Chocolates are definitely part of a pampering experience, and I picked up a couple containers of various chocolates to put in mason jars to add to the look and feel of the gift basket. You could use goodie bags, add ribbon, tags, etc.
  4. Don’t forget something to drink! Mom’s favorite tea, coffee or wine makes a great pairing for a night of pampering. Rosé is not only a top choice, it’s also a beautiful one! This bottle of Gérard Bertrand Coté des Roses was stunning and I knew the bottle could even be reused later.
  5. Grab a beautiful bouquet to top off the basket, and you’re ready to go!
  6. Using towels, wash cloths or even a robe, begin to build the ultimate pampering basket by layering the items so each is visible and compliments the others.

Loves to Cook Bundle by Food, Pleasure & Health

Each item in this basket is hand-picked for moms who are adventurous cooks and are ready for more finesse in the kitchen.

Supplies:

Supplies:

  1. Gather all of the supplies from your favorite craft store and ingredients from Sprouts.
  2. Lay the basket flat on the floor and put empty cardboard box or riser inside for height.
  3. Cover the riser/cardboard box with tissue paper or fabric.
  4. Arrange the ingredients; think about color combination and height to make it visually appealing.
  5. Cover with cellphone bag, bows or other decorations as desired.

Natural Beauty Bundle by One Lovely Life

This gorgeous basket is full of natural beauty favorites—from makeup to self-care and more. This is the perfect gift for the beauty lover in your life.

Ingredients:Assortment of gifts in a basket.

Instructions:

  1. Assemble all items in your favorite basket or bag.
  2. Give along with fresh flowers.

Traditional Ham with a Twist

Share article Traditional Ham with a Twist on:
FacebookTwitterPinterestPrint
Put together a delicious Easter spread full of uncured and gluten-free centerpiece hams—every bunny will say
the meal is “ham-tastic!”

Baked Ham with Apricot
and Orange Glaze

Flavors from the apricot and orange will surprise your taste buds and have everyone going back for seconds.

Thanks to Alyssa at AlyssaKayle.com for this recipe.

View Recipe
sliced baked him with orange glaze on a plate

Pomegranate Maple Glazed Ham

Roasted with a sweet and decadent glaze, this ham features flavors of pomegranate, citrus and maple.

View Recipe
Maple glazed ham on a serving plate

Slow Cooker Honey Glazed Ham

Take the stress out of Easter with this easy-to-make slow cooker ham covered in a honey glaze with brown sugar and cloves.

View Recipe
Slow cooker honey glazed ham on a serving platter

Garlic and Pineapple Glazed Ham

This ham has maximum flavor with its pineapple, garlic and dijon glaze with notes of brown sugar and cloves.

View Recipe
Garlic pineapple ham on a tabletop

Herb and Citrus Glazed Ham

Serve up a zesty ham smothered in herbs and fresh citrus for a satisfying sweet and herbaceous flavor.

View Recipe
herb citrus rubbed ham in a baking pan

Dye Your Eggs Naturally

Share article Dye Your Eggs Naturally on:
FacebookTwitterPinterestPrint
Easter’s right around the corner, so skip the egg dye kits this year and go natural! Save time and money by making your own all-natural egg dye using ingredients like fresh berries and spinach straight from your very own kitchen! Egg-cellence is guaranteed.

Ingredients:

  • Eggs
  • 1 tsp. Salt
  • 2 Tbsp. White vinegar
For Yellow/Green Dye:
  • 1 cup spinach, chopped

    • For Blue Dye:
  • 1 cup cabbage, chopped

    • For Dark Blue Dye:
  • 1 cup blueberries

    • For Red Dye:
  • 2 cups Beets, chopped

    • For Purple Dye:
  • 1 cup blackberries

    • How to:

    1. Boil eggs and let cool.
    2. Gather the different produce items you’d like to try as a colorant (example: spinach, etc.).
    3. Measure out at least 1 cup of each produce item.
    4. Add 2 cups of water to a pot, and add at least one cup of produce. You will need a separate pot or pan for each colorant.
    5. Bring mixture to a boil and then turn heat down to a simmer for 15 minutes.
    6. Pour through a sieve into a container.
    7. Add 1 Tbsp. of vinegar and stir. If you’re working with kids, let cool before use.
    8. Rub egg with a bit of vinegar with a cloth or paper towel. Place the egg into the container. The longer you leave the egg in, the deeper the color.
    9. Take eggs out of dye and let dry for several hours or overnight before handling.
    Dyed eggs next to produce of the same color
    For extra vibrancy, create a more concentrated dye with more produce and less liquid.
    Shop Now

    Air-chilled Chicken Recipes

    Share article Air-chilled Chicken Recipes on:
    FacebookTwitterPinterestPrint
    We are now proud to carry air-chilled, organic chicken in all stores! With better flavor and texture, our organic air-chilled chicken is tender. The skin is crispy while keeping the chicken incredibly juicy. The air-chilling process is kind to the earth, saving thousands of gallons of water a day.

    Easiest Roasted Chicken

    The Easiest Roasted Chicken 6Roasted over a bed of root vegetables for extra flavor, this recipe couldn’t be simpler or more foolproof. Recipe provided by our blogger friend, Molly, at Spices in my DNA. Prep time: 15 minutes Cook time: 80 minutes Serving size: 4

    INGREDIENTS:

    • 3.5 lb. Organic Sprouts Whole Chicken
    • 2 tsp. Sea salt
    • 1 tsp. Ground black pepper
    • 1 Lemon, halved
    • Several sprigs of fresh thyme
    • 1 cup Red potatoes, cubed
    • 1 cup Sweet potatoes, peeled and cubed
    • 1 cup Parsnips, cubed
    • 1 cup Celery root, cubed
    • 1 1/2 tsp. Olive oil
    • 3/4 cup Chicken broth

    INSTRUCTIONS:

    1. Preheat oven to 425°F. Rinse your chicken under cold water and dry very well with paper towels. You want the chicken to be as dry as possible so it develops a crispy crust!
    2. Season the inside of the cavity with a couple pinches of salt and pepper. Rub the outside of the chicken generously with the salt and pepper. Stuff the cavity with the halved lemon and thyme. I like to stuff in half of the lemon, a couple sprigs of thyme, the other half of the lemon, and then the remaining thyme.
    3. Truss the chicken using butcher’s twine. Check out this video on how to truss. Trussing will ensure your chicken cooks evenly.
    4. Place the root vegetables in a heavy, large, oven-safe skillet, like a cast iron. Alternately, you can use a shallow roasting pan or rimmed baking sheet. Toss the vegetables in the olive oil and a couple pinches of salt and pepper.
    5. Arrange vegetables in a single, even layer. Place the trussed chicken on top of the vegetables and pour the chicken broth over the vegetables. Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until outside of the chicken is golden brown and crispy, the meat feels firm when pressed, the juices run clear. If you have a thermometer, the meat near the inner thigh (between the leg and the breast, reads 165°F.
    6. Let chicken rest for 10–15 minutes or so before carving. This ensures a super juicy bird! At this point, I discard the root vegetables. They really serve just as a bed to roast the chicken on, and they provide a lot of flavor to the bird.

    Slow Cooker Garlic Butter Chicken

    Topped with a delicious and easy gravy, this recipe is low-carb and keto-friendly, with Paleo and Whole30® options. Note: You’ll also need aluminum foil, kitchen twine and a pastry brush. Recipe provided by our blogger friend, Cheryl Malik, at 40 Aprons.

    Slow Cooker Garlic Chicken with Gravy Pour

    Prep time: 15 minutes Cook time: 300 minutes Serving size: 4

    INGREDIENTS:

    • 1/4 cup Fresh parsley
    • 3 Garlic cloves, peeled
    • 4 Tbsp. Unsalted butter, softened
    • 1+ tsp. Salt
    • 1 Garlic head, sliced in half crosswise
    • 3-4 lb. Sprouts Organic Whole Chicken, giblets removed
    • 1 Tbsp. Avocado or olive oil
    • 3 Tbsp. Cassava flour
    • 1/2 cup Chicken stock

    INSTRUCTIONS:

    1. For the garlic butter: In a food processor, combine parsley and garlic. Pulse until chopped. Add softened butter and salt and pulse until well combined. Scrape out of food processor into a bowl
    2. For the chicken: Place chicken on a cutting board and pat dry. Remove giblets if necessary. Loosen skin by inserting fingers between the skin and meat, breaking any membranes connecting the skin to the meat.
    3. Stuff garlic butter mixture evenly under skin. Working with 1–2 tablespoons at a time, stick a little mixture under the skin then spread out by pressing on top of the butter with your fingers under the skin or another hand on top of the skin. Repeat until all mixture is evenly used under skin over breast and legs.
    4. Place one half of the garlic inside the chicken cavity.
    5. Tie chicken legs together. Place a long piece of kitchen twine, about 3-feet long, on a surface. Place chicken in the center of the twine right at the top of the thigh. Take both pieces of twine in your hands and bring them down along the seam between the leg and breast. Loop twine inside the end of the leg and around, bringing both ends together and tying very tightly.
    6. Sprinkle chicken with a bit more salt. Create a foil rack and place in the bottom of the slow cooker. Twist a long piece of foil into a rope then shape into a circle, or ball up 3–4 pieces of foil and place in a triangle or square shape in the bottom of the slow cooker. Place remaining half of garlic head in bottom of slow cooker.
    7. Place chicken breast down on top of foil rack and cover. Cook on low heat 4–5 hours or until internal temperature registers 160°F.
    8. Remove ceramic cooker from heating element. Carefully flip the chicken from breast down to breast up. Brush the 1 tablespoon oil all over chicken skin and preheat broiler. Place ceramic cooker in oven about 10 inches from heating element. Watching carefully, broil until skin is evenly browned, then remove from oven.
    9. Remove chicken from cooker and place on a cutting board. Loosely tent with foil to rest. Replace cooker in slow cooker heating element and turn heat to high.
    10. For the gravy: Remove the garlic head from slow cooker. Sprinkle drippings with cassava flour and whisk well until smooth. Add in stock and cook 10–15 minutes. If the mixture does not thicken to your liking, transfer to a saucepan and cook a couple minutes over medium heat, whisking constantly.
    11. Carve chicken and serve with plenty of gravy.

    Flavorful Instant Pot Whole Chicken

    Instant Pot Chicken on PlatterWe love tasty chicken, and we especially love tasty chicken done in under an hour! Grab your instant pot multicooker and have dinner ready in a flash. *Note: for every pound add 6 minutes, for every half a pound add 3 minutes to total cooking time for whole chickens. Recipe provided by our blogger friend, Kate, from Root Revel. Prep time: 10 minutes Cook time: 45 minutes Serving size: 4

    Putting Chicken into Instant Pot

    INGREDIENTS:

    • 3 lbs. Sprouts Organic Whole Chicken
    • 1 Garlic head
    • 1/2 Sweet onion
    • 1/2 Lemon
    • 1 bunch Thyme
    • 1 bunch Rosemary
    • 1 bunch Sage
    • 2 Bay leaves
    • 6 Tbsp. Butter
    • 1 1/2 cups Chicken broth
    • 2 Tbsp. Salted white-truffle ghee

    INSTRUCTIONS:

    1. Liberally salt and pepper the inside of the chicken. Stuff chicken with 1 head garlic, cut in half crosswise, onion, lemon, thyme, rosemary, sage and bay leaves.
    2. Gently loosen the skin from the chicken breast, lifting it from the meat with your fingers and rub about 3 tablespoons of butter under it. Rub 3 more tablespoons of butter all over the chicken surface and season with salt and pepper.
    3. Add a trivet with handles to the instant pot and add chicken broth. Place the chicken on top of the trivet and cover with the lid, lock it, point valve to sealed, press high pressure and set the timer for 20 minutes.
    4. Let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure. Remove the chicken and test temp to ensure it’s cooked to 165°F. and place it on a baking sheet, breast side up. Brush 2 tablespoons melted truffle ghee over top of chicken.
    5. Broil for 5–8 minutes, or until skin is golden-brown and crispy. Serve and enjoy!

    Freezer-to-Table Recipes

    Share article Freezer-to-Table Recipes on:
    FacebookTwitterPinterestPrint
    As the days get longer, so do schedules. These five recipes use frozen foods to create weeknight meals that come together exceptionally quick. You probably already have some of the ingredients in your freezer—why not give these recipes a try? BUILD YOUR SHOPPING LIST ORDER FOR DELIVERY

    Shrimp Zoodle Pad Thai 

    created by our blogger friend, Nichole Crews, at Casa De Crews

    Light, fresh and perfect for lunch or dinner        

    Cheesy Garlic Shrimp and Mushroom Pizza

    created by our blogger friend, Kaylee, at Lemons and Basil

    Gluten-free and piled high with caramelized onions, seasoned mushrooms, fresh mozzarella and Parmesan          

    Cauliflower Rice & Chicken Taco Skillet

    created by our blogger friend, Emily Dixon, at One Lovely Life

    A flavorful, one-pan dinner that comes together in under 30 minutes          

    Creamy Chicken Tortilla Soup

    created by our blogger friend, Jennie, at One Sweet Mess

    Loaded with bold flavor, warm spices and creamy cheese       Frozen Veggie Stir Fry

    Frozen Veggies Stir Fry with Noodles

    created by our blogger friend, Ericka, at Nibbles and Feasts

    Serve as a main dish or hearty, veggie-filled appetizer

    Popcorn 5 Ways

    Share article Popcorn 5 Ways on:
    FacebookTwitterPinterestPrint
    Whether you like it sweet or savory, these snack-worthy popcorn recipes by our blogger friends will have you reaching for more:

    Lemon White Chocolate Popcorn by The Nutrition Adventure:

    Lemon White Chocolate Popcorn

    Ingredients:

    • 1 bag Sprouts Salted Microwave Popcorn
    • 3/4 cup White chocolate chips
    • ¼ tsp. Canola oil
    • 1 Tbsp. Grated lemon zest

    Instructions:

    1. Pop microwave popcorn according to package directions. Place popcorn into a large mixing bowl, removing any unpopped kernels.
    2. Place white chocolate chips into a microwave-safe bowl and heat for 25-30 seconds intervals, stirring in between. Be careful to not overheat the chocolate. Stir in canola oil, mixing well.
    3. Pour one-third of the melted chocolate over the popcorn and mix. Repeat this two more times until all chocolate is used.
    4. Once the popcorn is coated, pour onto a large baking sheet. Sprinkle lemon zest over popcorn, evenly distributing.
    5. Spread the popcorn out into a single, even layer and allow to dry for about 2 hours.

    Stovetop Spicy PopcornSpicy Paprika, Rosemary, & Garlic Stovetop Popcorn by Beautiful Eats and Things:

    Ingredients:

    • ½ cup Sprouts Popcorn Kernels
    • ¼ cup Oil
    • 1 and ½ Tbsp. Garlic powder
    • 2 Tbsp. Sprouts Grund Paprika
    • ½ tsp. Sprouts Cayenne Pepper
    • 2 sprigs of fresh rosemary, minced
    • Salt to taste

    Instructions:

    1. In a large, thick-bottomed pot, heat ¼ cup of oil on medium to high heat.
    2. Add 1 and ½ tablespoons of garlic powder and ½ cup Sprouts Popcorn Kernels to the pot. Stir and make sure that the kernels form an even layer on the bottom of the pot. Cover with lid.
    3. As the kernels pop, shake the pot a couple of times to help prevent burning.
    4. When the popping starts to slow down, remove from heat and keep covered.
    5. In a small bowl, mix 2 tablespoons of Sprouts Paprika, ½ teaspoon of Sprouts Cayenne Pepper, and minced rosemary. Sprinkle over popcorn and toss.
    6. Season with salt to taste and enjoy!

    Bacon Cherry Popcorn Nutty Cherry & Bacon Popcorn by Milk & Honey Nutrition:

    Ingredients:

    • 1/2 cup popcorn kernels
    • 2 Tbsp. Avocado oil
    • 6oz. Uncured bacon
    • 1/2 cup Sprouts Organic Cherry Fruit Spread
    • 1/2 cup Almond butter
    • 1 cup raw cashews (optional)

    Instructions:

    1. Heat the avocado oil over medium high heat, in a large pot on the stove. Add 3-4 popcorn kernels to the pot and cover with the lid. As soon as one of the kernels has popped, add the rest of the kernels. Slightly tilt the lid to vent the steam and shake occasionally until all the kernels are popping 2-3 seconds apart. Transfer the popcorn to a bowl and set aside. Don’t wash the pot just yet, you’ll use it again a bit later on. (Alternatively, you can use a store bought bag of popcorn. You’ll need about 15 cups of popcorn.)
    2. Assemble a baking rack on top of a sheet pan with edges. Spread the uncooked bacon pieces on top of the rack, making sure they aren’t touching each other. Cook the bacon until slightly crispy following the package instructions for time and temperature setting. Set the bacon aside and let it cool, then chop it up into bite size pieces.
    3. Place the pot you popped the popcorn in back on the stove, and begin to heat it over medium heat. Add the fruit spread and almond butter to the pan and stir constantly until the mixture is hot and almost bubbling (about 5-6 minutes). Remove it from the heat.
    4. Spread the popcorn into an even layer on a parchment lined baking sheet. (Be sure to use. baking sheets with edges/sides.) Spoon the almond butter and cherry fruit spread mixture onto the popcorn and carefully toss and mix the popcorn to make sure the popcorn is evenly coated. (Note: You can also do this in a bowl or bag separately and then spread the coated popcorn out onto the parchment lined pan.) Sprinkle the chopped up bacon and cashews evenly over the popcorn.
    5. Bake on 225 degrees for 40 minutes, stirring every 10 minutes. Remove the popcorn from the oven and let it cool completely. Enjoy!

    Churro PopcornCinnamon Churro Popcorn by One Lovely Life:

    Ingredients:

    • 8 cups Popped popcorn (from about 1/3 cup un-popped Sprouts Organic Popcorn Kernels) – see instructions for how to pop popcorn.
    • 3 Tbsp. Butter or vegan butter
    • 4 Tbsp. Coconut sugar or Sprouts brown sugar
    • ½ tsp. Sprouts Organic Ground Cinnamon
    • ½ tsp. Sprouts organic vanilla extract
    • Pinch salt

    Instructions:

    1. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
    2. Pop your popcorn. Put half of the un-popped popcorn kernels (about 2 ½ Tbsp. kernels) in a paper lunch sack and fold the top over twice.
    3. Place bag fold side down in the microwave and microwave on HIGH power for 2 minutes.
    4. Remove from microwave and let cool slightly before pouring out into a large bowl.
    5. Repeat with remaining un-popped kernels. (You can re-use the bag)
    6. Sort out and discard any remaining un-popped kernels from the popped popcorn.
    7. Meanwhile, make the butter and sugar mixture. Gently melt 3 Tbsp. butter and 4 Tbsp coconut sugar over low heat in a small saucepan, just until sugar is dissolved and the mixture comes together.
    8. Add ½ tsp. ground cinnamon and ½ tsp. vanilla extract to the butter/sugar mixture. Stir to combine. (Mixture will be fairly thick). Let cool for 1 minute or so.
    9. Pour butter/sugar mixture over the popped popcorn and stir with a spatula to coat the popcorn well. Sprinkle with a pinch of salt.
    10. Pour coated popcorn onto your prepared baking sheet and bake at 300 degrees F. for 10 minutes, stirring every 3-4 minutes for even cooking.
    11. Let cool before serving.

    Sweet and Salty PopcornSweet and Salty Popcorn Snack Mix by The Speckled Palate:

    Ingredients:

    • 4 oz. Sprouts Organic Popcorn, Lightly Buttered flavor
    • 1 ½ cups Sprouts Mini Twist Pretzels
    • 1 cup Dark Chocolate Pretzels
    • 1 cup Wild West Roasted and Salted Trail Mix
    • ½ cup 85% Dark chocolate almonds with sea salt
    • ½ cup Red Tart Cherries

    Instructions:

    1. In a large bowl, pour in the Sprouts Organic Popcorn.
    2. Add the Sprouts Mini Twist Pretzels, Dark Chocolate Pretzels, Wild West Roasted and Salted Trail Mix, 85% dark chocolate almonds with sea salt and Red Tart Cherries.
    3. Toss until combined.
    4. Serve in bowls or popcorn bags.

    Touchdown Wings for the Big Game

    Share article Touchdown Wings for the Big Game on:
    FacebookTwitterPinterestPrint
    You can’t spell wing without “win”! Our blogger friends put together five delicious wing recipes that are sure to score big points on game day.

    Asian BBQ Wings by Nourish Nutrition Blog

    These Asian BBQ wings have a spicy, crisp outside and flavor, tender inside—that you and your guests will love. Prep time: 5 minutes Cook time: 25 minutes Serves: 4

    INGREDIENTS:

    • 2 lbs. Sprouts Butcher Shop Chicken Wings
    • 1 cup Water
    • 1/4 cup Sprouts Organic Asian BBQ Sauce, plus more for dipping
    • 1/4 cup Mayonnaise
    • 1+ Tbsp. Sriracha, or more depending on desired spice level
    • 1 Tbsp. Sesame seeds
       

    DIRECTIONS:

    1. Pour water into the bowl of an instant pot, then place chicken wings in steamer basket of instant pot. Close lid, and set vent to sealing. Set to manual, and cook for 10 minutes, at high pressure. It should take about 20 minutes from start to finish.
    2. Once wings are done, turn vent to venting setting and let pressure release, once steam stops, remove lid.
    3. Just prior to serving, set oven to broil. Remove chicken wings and place on a lined baking sheet, slather wings with BBQ sauce, and broil for just 2–3 minutes.
    4. While wings are in the oven, mix together mayonnaise and Sriracha in a dipping bowl, and pour more BBQ sauce into another dipping bowl.
    5. Transfer hot chicken wings from baking sheet to serving bowl, sprinkle with sesame seeds and enjoy.

    Vegan Thai Spicy Buffalo Wings by The Vegan Caveman

    Made from seitan, these spicy Thai-inspired wings boast a special kick from the homemade Buffalo sauce. You won’t want to stop eating ’em! Brush on extra sauce for more flavor. Optional: serve with vegan ranch. Prep time: 15 minutes Cook time: 75 minutes Serves: 4

    INGREDIENTS:

    For the seitan wings:
    • 1 cup Vital wheat gluten
    • 3 Tbsp. Brown rice flour
    • 1 Tbsp. Nutritional yeast
    • 1/2 Tbsp. Onion powder
    • 1/2 tsp. Dried thyme
    • 1/2 tsp. Dried basil
    • 1/2 tsp. Dried oregano
    • 1/2 tsp. Smoked paprika
    • 1/4 tsp. Coriander
    • 1/2 tsp. Old Bay seasoning
    • 1/2 tsp. Garlic powder
    • 1/4 tsp. White pepper
    • 1/4 tsp. Salt
    • 1/2 cup Warm water
    • 2 Tbsp. Liquid aminos (sub soy sauce)
    • 8 cups Low-sodium organic vegetable broth
    • 3 Garlic cloves
    Vegan-Thai-Spicy-Buffalo-Wings1 Vegan-Thai-Spicy-Buffalo-Wings For the Thai Buffalo sauce:
    • 2 Flax eggs (2 tbsp. flax meal + 5 tbsp. warm water, set for 10 minutes)
    • 1/2 cup Buffalo sauce (vegan)
    • 2 Tbsp. Red wine vinegar
    • 2 Tbsp. Liquid aminos (or soy sauce)
    • 1 Tbsp. Coconut sugar (or cane sugar)
    • 1/2 Lime, juiced 
    • 1 Garlic clove, minced
    • 1 dash Pepper and salt
    Other:
    • 1/2 cup Brown rice flour
    • 1/2 cup All-purpose flour
    • 1/2 tsp. Black pepper
    • 2 Tbsp. Vegan butter
    • Green onions, thinly sliced, optional, to serve
    • Vegan ranch, optional, to serve

    DIRECTIONS:

    Note: The following directions will be given for stand mixer and without on each step. 
    1. Using a stand mixer, mix together the vital wheat gluten, brown rice flour, nutritional yeast, onion powder, dried thyme, dried basil, dried oregano, smoked paprika, coriander, Old Bay, garlic powder, white pepper and salt with a paddle attachment on low speed until well mixed. If no stand mixer, mix with a wooden spoon till well blended. 
    2. While mixer runs on low, add in 1/2 cup warm water and 2 tablespoons liquid aminos. If using bowl, continue stirring with wooden spoon while adding water and aminos. 
    3. Change the paddle for the dough hook on stand mixer if using. 
    4. Run the dough hook on low for 10 minutes to knead the dough, add in another 2 tablespoons of warm water, and run on low for another 10 minutes. If not using a stand mixer, once well mixed with a wooden spoon, pour the mixture onto a flour-lined surface. Knead the dough with hands for about 8–10 minutes until it becomes elastic-like and can be pulled apart without breaking. 
    5. Once done with mixer or kneading, form into 10–12 small wings.
    6. In a large soup pot, bring the 8 cups of broth and 3 garlic cloves to a boil over medium-high heat. 
    7. Add the wings to the boiling broth and reduce heat to medium. Simmer for 60 minutes until wings double in size. 
    8. While the wings cook, mix together all ingredients for the Thai Buffalo sauce in a small bowl. Additionally, in a shallow bowl or plate, mix 1/2 cup brown rice flour, 1/2 cup all-purpose flour, and 1 teaspoon black pepper. 
    9. Once wings are done cooking, drained and cooled for a few minutes, dredge in the flour/pepper mixture until well coated. Set on a plate.
    10.   Add 2 tablespoons vegan butter to a large frying pan. When the butter starts to pop, dip the dredged wing in the Thai Buffalo sauce and lay on the pan. Repeat until all wings are complete. Flip after 1–2 minutes when the wings start to brown. I like a little burn on my wings as it adds a nice smoky char. Once browned on both sides, set on paper-towel-lined plate.
    11.  Using a pastry brush or spoon, brush the rest of the Buffalo sauce on the wings. Serve and enjoy!

    Air Fryer Sweet Chili & Onion Wings by Beautiful Eats and Things

    Get your air fryer ready! The sweetness from the honey and the spiciness from the cayenne pepper are two bold flavors that are perfect for kick-off-ready wings.  Prep time: 15 minutes Cook time: 30-40 minutes Serves: 4 Air Fryer Sweet Chili & Onion Wings

    INGREDIENTS:

      • 1 lb. Sprouts Butcher Shop raw chicken wings
      • 2 tsp. Sprouts Cayenne Pepper
      • 2 tsp. Sprouts Paprika
      • 1 1/2 Tbsp. Sprouts Raw Unfiltered Honey
      • 1 Tbsp. Oil
      • 1 pkt. Mild chili seasoning
      • 1 pkt. French onion dip seasoning
      • Salt and pepper, to taste

    DIRECTIONS:

    1.  Place wings in a large bowl and add oil, honey and all seasonings.
    2. Combine until all ingredients are distributed evenly. Cover and let sit for about 10 minutes. 
    3. Spray air fryer basket with cooking spray and place chicken wings in basket. Cook at 380°F for 25 minutes, shaking the basket every 5–10 minutes. 
    4. After 25 minutes, increase the temperature to 400°F and cook for 10–15 minutes longer. Shake every 5 minutes and begin checking for doneness at 5 minutes.  
    5. Remove when the wings are crisped to your liking and enjoy!

    Brown Sugar BBQ Wings by Spices in my DNA

    Brown sugar adds a classic sweetness to traditional BBQ wings. Because this recipe calls for ketchup as the base, the seasonings can be easily altered to your liking. The wings are made extra hot and crunchy from the oven, so no extra oil here! Prep time: 20 minutes Cook time: 40 minutes Serves: 4 Brown Sugar BBQ Wings

    INGREDIENTS:

    For the wings: 
    • 2 lbs. Sprouts Butcher Shop chicken wings
    • 1 tsp. Salt
    • 2 tsp. Baking powder
    • Nonstick cooking spray
    Brown Sugar BBQ Wings1For the sauce: 
    • 1 1/2 cups Sprouts Ketchup
    • 1/2 cup Sprouts Light Brown Sugar, loosely packed
    • 1/4 cup Water
    • 1 Tbsp. Molasses
    • 1 Tbsp. Honey
    • 2 Tbsp. Apple cider vinegar
    • 1 tsp. Worcestershire sauce
    • 2 tsp. Dijon mustard
    • 1 tsp. Paprika
    • 1 tsp. Garlic powder
    • 1 tsp. Onion powder
    • 1/2 tsp. Sprouts Dry Mustard
    • 1/2 tsp. Salt
    • 1/2 tsp. Pepper

    DIRECTIONS:

    1. Pat wings dry with paper towels. Place wings in a large, non-reactive glass or plastic bowl. Add the salt and toss to coat. Sprinkle the baking powder over the wings and toss again to coat. Place in the fridge for at least 4 hours or up to overnight. (This step helps the wings get super crispy when they’re baked!) 
    2. Preheat oven to 450℉. Spray a large, rimmed baking sheet with nonstick spray. Set aside. Evenly layer the wings on the baking sheet, and bake for 20 minutes, then flip them, and bake for another 15–20 minutes or until golden and crispy. 
    3. While wings are baking, in a medium saucepan, combine all ingredients for the BBQ sauce. Bring to a boil over medium-high heat, then reduce to medium-low and simmer for 10 minutes, stirring frequently. Season to taste with additional salt and pepper if desired. 
    4. When wings are finished baking, add to a large bowl along with ½–¾ cup (or desired amount) of BBQ sauce and toss to coat! The amount is totally up to you and how saucy you want them! (You will have extra sauce leftover for another use.) Serve immediately with extra BBQ sauce and enjoy.

    Grilled Cajun Wings by Cake ‘N’ Knife

    These wings are grilled and great! With a cayenne-spiked hot sauce, it won’t just be the heat from the grill you’re feeling. Prep time: 10 minutes Cook time: 40 minutes Serves: 6

    Grilled Cajun Wings

    INGREDIENTS:

    • 4 lbs. Sprouts Butcher Shop chicken wings, broken down into drumettes and flats
    For the rub:
    • 1 Tbsp. Baking powder
    • 2 tsp. Paprika
    • 1 tsp. Garlic powder
    • 1 tsp. Onion powder
    • 1 tsp. Dried thyme
    • 1/2 tsp. Dried oregano
    • 1/2 tsp. Kosher salt
    • 1/2 tsp. Freshly ground black pepper
    • 1/4 tsp. Cayenne pepper
    For the sauce:
    • 4 Tbsp. Butter, melted
    • 4 Tbsp. Hot sauce (I used Buffalo-style hot sauce, but you can use your favorite kind)
    • 1/4 cup Honey
    • 1/2 tsp, Cajun spice mix (reserved from above)
    • 1 tsp. Apple cider vinegar
    • 1 Tbsp. Worcestershire sauce
    • Fresh parsley for garnish

    DIRECTIONS:

    1. In a small bowl, mix together paprika, garlic powder, onion powder, thyme, oregano, salt, pepper and cayenne. Set aside 1/2 teaspoon of the mixture. Mix in baking powder with the majority of the spice mix.
    2. Pat chicken wings dry with paper towels. Place in a large bowl and sprinkle with majority of the Cajun seasoning. Toss to coat. Place on a wire rack on a baking sheet lined with aluminum foil. Refrigerate for 8 hours.
    3. Grill wings skin-side up for 30–35 minutes, covered and over indirect heat. 
    4. While the wings are grilling, make the sauce. Whisk together butter, hot sauce, honey, Cajun spice rub, apple cider vinegar, and Worcestershire sauce. Brush the wings with the sauce and cook an additional 5 minutes, covered. 
    5. Add the remaining sauce to a large bowl and toss the wings in the sauce. Add the wings to a serving bowl or platter and sprinkle with parsley before serving. 

    The Party Platter that WINGS the Big Game by Honeysuckle

    Video Description: The Party Platter that WINGS the Big Game | The Big Game is here so make sure to have an Epic Chicken Wings Platter from Sprouts!

    Keto Coffee Drops

    Share article Keto Coffee Drops on:
    FacebookTwitterPinterestPrint

    Wake up and smell the keto and paleo friendly coffee! Grass-fed ghee, coconut oil and MCT oil are combined to create a nutrient dense, delicious morning cup of coffee. Simply blend up a fresh cup of coffee with one drop for a smooth and creamy treat to fuel your day.

    Keto coffee drops
    Keto coffee drops
     

    Keto Coffee Drops

    Ingredients:

    • 1/4 cup MCT Oil
    • 1/2 cup Grass-fed Ghee
    • 1/2 cup Coconut Oil
    • 1/2 tsp. Ground cinnamon, optional
    • 1/2 tsp. Vanilla extract, optional
    • 1 pinch Salt, optional

    Directions:

    1. To make the drops: Add MCT oil, ghee and coconut oil to a small pot and melt over medium heat. Add ground cinnamon, vanilla and salt. Whisk until well combined. Pour melted mixture into ice cube molds and freeze until solid. Store in an air-tight container in the refrigerator.
    2. To make the coffee: Brew a fresh cup of coffee and place in one drop. Blend with an immersion blender until drop has completely melted. If you do not have an immersion blender, pour coffee into a blender, place in one drop and blend until melted.