The eBooks are Here!!! Plus, A Chris Loves Wings Cilantro Lime Chicken Wings Recipe

CLJ-books initial launch

Here it is, friends. The 3rd and final preview recipe for our newly-launched eCookbooksChris Loves Burgers, Chris Loves Tacos, and Chris Loves Wings. And it’s a lovely one, I’ll tell you that.

To be honest, the Wing book is my personal favorite of the three (though I love them all). I think it really dives into the versatility of this little piece of meat and gives great tips on different ways it can be cooked, as well as what you need to know for whatever method you choose. The book covers frying, grilling, baking, and stewing, but since everyone has an oven, I want to share a solid baking recipe that packs in the flavor, while sitting surprisingly light in the stomach. Though I’ve also made these on the grill, and they turn out phenomenal. Behold, my Cilantro Lime Chicken Wings:

Cilantro Lime Chicken Wings

These wings perfectly combine each ingredient at the exact right time, to make the most of their flavors. See, when trying to make something taste good, understanding how heat manipulates taste is key. Especially when it comes to fresh herbs and garlic, like in this recipe. To learn more about these techniques and dishes, visit our shop and purchase your own digital version of my eBooks. I really think you’ll enjoy them and my hope is you’ll find the entire cooking process more enjoyable, as well. Thanks so much for all your support, and be sure to share these books with your friends. Lets start taking back our kitchens!

Chris Loves Wings eCookbook Preview: Cilantro Lime Chicken Wings
Servings: 4
Light and flavorful, these wings are perfect for summer, or as a "new years resolution" meal to get into better habits. Their fresh flavors are so light, yet not lacking in any way. And making them is crazy simple, which is always a plus.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Ingredients

    • 16 whole wings or 32 wing sections
    • Cooking oil, 1/4 cup
    • Kosher slat, 2 Tbsp
    • Garlic powder, 1 Tbsp
    • Black pepper, 2 tsp
    • For the sauce:
    • Lime juice, 1/2 cup
    • Garlic, minced, 3 Tbsp
    • Honey, 2 Tbsp
    • Olive oil, 2 Tbsp
    • Lime zest, 1 tsp
    • Cilantro leaves, chopped, 1 cup

    Instructions

      Make the wings:
    1. In a Ziplock bag, combine the wings, cooking oil, kosher salt, garlic powder and black pepper. Toss to coat and set aside.
    2. Preheat the oven to 450, with the baking sheet in the oven so it gets nice and hot. Bring the oven to temperature, and let it heat for an additional 5-10 minutes.
    3. Remove the hot pan from the oven and quickly close the door to prevent heat loss. Add the wings to the pan, skin side up, and slide the sheet back in the oven as quickly as possible (again, to prevent heat loss). Cook for 20-30 minutes.
    4. Note - the oven will smoke, quite a bit. Just keep the windows open, have your fan going, etc.
    5. Make the sauce:
    6. While the wings are cooking, combine all the sauce ingredients and whisk together. Set aside.
    7. Finish:
    8. Remove the wings from the oven and immediately put in a bowl, drizzle with your preferred amount of the sauce and toss to coat. Let the wings sit for a couple minutes so the hot meat can cook the harshness out of the garlic. Serve with a side of sour cream for dipping and some tortilla chips.
    http://www.chrislovesjulia.com/2015/06/chris-loves-wings-ecookbook-preview-cilantro-lime-chicken-wings.html

    The eBooks are Here!! Plus, a Chris Loves Tacos Al Pastor Recipe

    CLJ-books initial launch

    We’re back, and totally still celebrating the launch of my 3 eCookbooksChris Loves Burgers, Chris Loves Tacos, and  Chris Loves Wings. This time, instead of sharing a full on taco recipe, I’m going to share my recipe for al pastor, which is a classic meat for tacos. My version has a couple modern twists, but I think sticks very closely to the spirit of this noble dish.

    Al Pastor Recipe

    To see how I put together my al pastor tacos, as well as many others (and a bunch of taco-related tips, techniques and recipes for salsas, meats, tortillas – all that jazz), visit our shop and order your own digital version of my eCookbooks. A download link will immediately be emailed to you and you’ll be set to go. Enjoy!

    Al Pastor (for tacos)
    Al pastor is a classic in Mexican cuisine, and every recipe is different. The key, in my opinion, is the pineapple. Its acid tenderizes the meat and adds sweetness (obviously). Al pastor is especially great for tacos or even salads.
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours, 25 minutes
  • Ingredients

    • Thin-sliced pork sirloin chops, 4-5
    • Fresh oregano, 1 sprig
    • For the Marinade
    • Fresh pineapple, 2 cups (don't use canned - won't be the same)
    • Light olive oil, 1/2 cup
    • Chipotles in Adobo, 2 (stems removed)
    • Adobo sauce from chipotles, 1 Tbsp
    • Garlic Cloves, 2 peeled
    • White Onion, medium sized, 1/2 of it
    • Guajillo chili - 1 pod, stem and seeds removed
    • Kosher Salt - 2 tsp

    Instructions

      Make the Marinade:
    1. In a blender, combine all the marinade ingredients and blend until smooth.
    2. Marinate the Pork:
    3. Put the sliced pork and marinade in a ziplock bag, push out excess air, seal, and toss around to coat. Place the bag in a bowl on the bottom rack of your fridge and refrigerate for 2-3 hours.
    4. Cook the Pork:
    5. Grill the pork on a hot grill until cooked through. Allow the meat to rest for 10 minutes, cut it into cubes and toss together with fresh, chopped oregano leaves.
    http://www.chrislovesjulia.com/2015/06/chris-loves-tacos-ecookbook-preview-al-pastor-recipe.html

    Chris Loves Burgers eCookbook Preview: The Reuben Burger

    It’s finally here! Can y’all believe it? This is a huge day for me and I honestly couldn’t be more excited, because the cookbooks I’ve been working on for almost 6 months are finally live and available to all of you! Each one is designed to give you the techniques and context you need to not only master the foods the books are about, but to become a more versatile and thoughtful home cook all around.

    CLJ-books initial launch

    To order your own copy of Chris Loves Burgers, Chris Loves Tacos & Chris Loves Wings, you can visit our shop and get them now. :)

    In celebration of the book launch, we also wanted to give a few previews of some recipes inside the books throughout the day today. As we’ve talked about, the recipes contained in these books are great, but more important are the techniques. So to learn more about the recipes I’ll share today, as well as all the tips that make them awesome, be sure to visit the shop and order your own digital copies. You can download them immediately and be on your way to mastering your kitchen!

    The burger I’d like to share with you is based on my favorite sandwich, the Reuben. Appropriately called “The Reuben Burger,” this little gem is delicious and juicy, with perfectly balanced flavors. Enjoy, and be sure to check back for two more preview recipes today!

    The Reuben Burger

     

    The Reuben Burger
    Servings: 3
    A classic sandwich turned burger, this is a perfect way to step into the realm of non-traditional "burgers." Quick and easy to make, you'll for sure slip this one into your back pocket to pull out whenever you want to impress other people without stressing out. This recipe makes 3, 1/3 pound burgers.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Ingredients

    • 85/15 ground beef - 1lb
    • Rye bread - 6 slices
    • Pastrami - 1/2 lb
    • Swiss cheese - 6 slices
    • Sauerkraut
    • Thousand island dressing
    • Salt & pepper

    Instructions

      Prepare the burger patty
    1. Mix the ground beef with a couple pinches each of salt and pepper. form the burgers into patties the shape of your bread and cook until done, either on the grill or on a flat top griddle. During the last minute of cooking, place two slices of Swiss cheese on each patty so it melts slightly.
    2. Make the burger
    3. Brush the rye bread on each side with a little olive oil and grill or toast until each piece browns.
    4. Spread a generous amount of thousand island dressing on one side of each piece of bread and assemble the burgers as follows:
    5. Bread>thousand island>burger patty>Swiss cheese>pastrami (divide the pastrami evenly between the burgers)>sauerkraut>more thousand island>bread.
    6. Cut in half and devour.
    http://www.chrislovesjulia.com/2015/06/chris-loves-burgers-ecookbook-preview-the-reuben-burger.html