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Classic Frozen Daiquiris

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We’re showing you just how easy it is to make a classic frozen daiquiri at home. What’cha waiting for? It’ll be ready in no time.

We're showing you just how easy it is to make a classic frozen daiquiri at home. What'cha waiting for? It'll be ready in no time.

Daiquiris originally come from Cuba and are a family of cocktails that include rum, citrus juice and sweetener. They became popular in the 1940s and have evolved over the years to include many variations ranging from the classic, a banana daiquiri (our favorite), this strawberry daiquiri and even an avocado daiquiri.

Most of the time you’ll see them blended with fruit but we’re keeping it super simple with this classic frozen daiquiri. All you need is rum, lime juice, simple syrup and ice. Use a high-powered blender (like this one) and this perfect summer drink comes together in under 5 minutes. You’ll feel like you’re strolling along the streets of Havana in no time.

If you’re not a rum person but want a classic summer cocktail, check out our Best Margarita Recipe or any of the drinks in our Frozen Cocktails series.

 

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Classic Frozen Daiquiris

Contributor: Kelly Nardo

We’re showing you just how easy it is to make a classic frozen daiquiri at home. What’cha waiting for? It’ll be ready in no time.

  • Author: Kelly Nardo
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 drinks 1x
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Ingredients

Scale
  • 4 cups ice
  • 4 oz. white rum
  • 1/4 cup lime juice
  • 2 Tbsp. Simple Syrup
  • Lime wedges for garnish

Instructions

  1. Put ice, rum, lime juice and simple syrup into a blender.
  2. Pulse first and then blend until combined and a slushy consistency forms.
  3. Pour into 2 glasses and garnish with lime wedges.
This Classic Frozen Daiquiri is refreshing on a hot summer day. – #TheCOOKful

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Grilled Thai Wings

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Keep the heat out of the kitchen but bring it into your mouth with these grilled Thai wings.

Grilled Thai Wings

Have you wondered if you could grill chicken wings? Well, grilled wings taste just fantastic and they take only a tiny bit of prep. During the summer, I prefer to cook wings outside as often as I can. It keeps me from heating up the kitchen, and the smoke from the grill adds the perfect touch to hot wings.

The sauce I’ve put on the wings today is just the perfect thing for summertime too. It’s got some sour and some heat.

You can see a whole photo-tutorial on how to grill wings over here. But quickly, here’s my version.

Grilled wings require only a small amount of prep: You may need to cut the chicken, and you can marinate it, but when you grill wings you don’t need to par-cook them the way you do with baked wings. I find that about 20 to 25 minutes on a grill at around 350ºF is sufficient to cook the chicken properly. This is a medium temperature. If you cook at a higher temperature, you may get flare ups, and the chicken may burn on the outside and not cook on the inside. Note that the cooking times can vary on the size of the wings.

I typically cook my wings on a gas grill. So I simply light the grill and let it come up to the proper temperature. When I put the wings on, I close the lid, and about halfway through the cooking process, I open the lid, flip the chicken over, and then I begin to monitor it, so it doesn’t overcook. You may want to use a meat thermometer to make sure you cook the wings to the proper temperature. Pierce the chicken at the thickest part of the meat and then make sure it reaches 165° F. You can remove the chicken when it hits 160° F and then cover it with foil. It will continue to rise in temperature to 165° F.

 

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Grilled Thai Wings

Grilled Thai Wings

Contributor: Stephanie Manley

Keep the heat out of the kitchen but bring it into your mouth with these grilled Thai wings.

  • Author: Stephanie Manley
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x
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Ingredients

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  • 2 pounds whole chicken wings
  • 1/4 cup chili sauce (like this)
  • 1/4 cup hot chili sauce, Sriracha recommended
  • 1/4 cup soy sauce
  • 2 Tbsp. fish sauce
  • 2 Tbsp. lime juice
  • 1 Tbsp. chopped garlic
  • 2 tsp. ginger paste or chopped ginger
  • Cilantro, for garnish
  • Lime wedges, for garnish

 

Instructions

 

  1. Cut the wings into drumettes and flappers. Save the wing tips for stock preparation or discard them.
  2. In a small bowl combine the chili sauce, hot chili sauce, soy sauce, fish sauce, lime juice, garlic and ginger. Stir to blend the sauce. Pour sauce over wings. If desired, you can allow the chicken to marinade in the sauce for about 30 minutes before cooking.
  3. Preheat grill to 350°F. Drain wings on a wire rack when they are removed from the marinade. Removing excess marinade will help prevent flare-ups.
  4. Place chicken on the hot grill, cook for about 15 minutes, turn over chicken, and cook for another 10 minutes. Monitor it carefully after about the first 10 minutes to make sure it isn’t burning underneath. Serve with cilantro and lime wedges if desired.

 

Keep the heat in your mouth, not in your kitchen, with Grilled Thai Wings #thecookful

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This post originally appeared in January, 2016 and was revised and republished in February, 2017.

Crispy Indian Dry Wings with Yogurt Dipping Sauce

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How can super-crispy chicken wings get any better? Give ’em a dusting of Indian spice and dunk ’em in a tangy yogurt sauce. BOOM!
Crispy Indian Dry Wings with Yogurt Dipping Sauce

O.K., so we already told you how to make wings in the oven that have crazy crispy skin. Really, you’d swear they’d been deep fried. That kind of crispy. Now that you know how to do it, let’s add some extra flavor to the mix.

This is a seriously great wing recipe. You bake the wings like we told you to. Then when they come out you spatter them with lime juice, sprinkle with a curry-powder-based seasoning then sink them into a simple yogurt sauce. Too good. Enjoy!

 

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Crispy Indian Dry Wings with Yogurt Dipping Sauce

Crispy Indian Dry Wings with Yogurt Dipping Sauce

Contributor: Christine Pittman

How can super-crispy chicken wings get any better? Give ’em a dusting of Indian spice and dunk ’em in a tangy yogurt sauce. BOOM!

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 3-4 servings 1x
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Ingredients

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YOGURT DIP

  • 1 cup Greek yogurt
  • 2 Tbsp. chopped cilantro
  • 2 garlic cloves, minced
  • 1/4 tsp. salt
  • 1/8 tsp. pepper

DRY RUB

  • 2 tsp. curry powder
  • 1 tsp. cumin
  • 1/4 tsp ground ginger
  • 1/2 tsp. cayenne
  • 1/2 tsp. salt

 

  • 1 Tbsp. lime juice

Instructions

 

  1. Preheat oven to 425º F. Bake wings on a rack on a pan until crisp and brown, 40-50 minutes.
  2. Meanwhile, make yogurt dip by combining Greek yogurt, cilantro, garlic, salt and pepper. Refrigerate.
  3. Make dry rub by mixing together curry powder, cumin, ginger, cayenne and salt in a bowl.
  4. While wings are still on the rack, sprinkle with lime juice. Then sprinkle with dry rub. It’s fine if some rub drops onto the pan. Serve with yogurt sauce for dipping.

 

Wings just got better. With an Indian dry rub and yogurt sauce. Boom! #thecookful

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This post originally appeared in January, 2016 and was revised and republished in February, 2017.

Hot Dog Sliders Topped with Peach and Vidalia Salsa

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Sliders are the best. Why? Because you can eat so many of them without feeling guilty! Topped with a peach and Vidalia salsa, these sliders will slide into your next BBQ. This series is sponsored by the Vidalia Onion Committee. Vidalia Onions are America’s Favorite Sweet Onion, but you can only get them for a limited time each year! Learn more about the hard-working Georgia growers who bring these onions to life and what makes Vidalias so special at www.vidaliaonion.org.

Hot Dog Sliders Topped with Peach and Vidalia Salsa

Summer grilling season is still hot, hot, hot!

And what better way to celebrate a summer BBQ than with seasonal favorites of mine: Vidalia onions and Georgia peaches.

These hot dogs are seriously good. I do them as sliders for no other reason than that they’re cute. Oh, and because it lets me justify eating more than one.

First, make a quick hot dog topping out of peaches, Vidalia onions, red chili, lime and cilantro. Cut your wieners in half (so you have two mini-wieners where before you had only one) and grill them. While they’re grilling, you get ready to become Hot Dog Champion of the World by making another hot dog topping: mustard mixed with honey and chili powder. Nathan’s better watch out.

When the wieners are nearly ready, split open some dinner rolls and spread on the honey mustard. Then top with wieners and the Vidalia onion and peach salsa.

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Hot Dog Sliders Topped with Peach and Vidalia Salsa

Hot Dog Sliders Topped with Peach and Vidalia Salsa

Contributor: Lyndsay Burginger

Sliders are the best. Why? Because you can eat so many of them without feeling guilty! Topped with a peach and Vidalia salsa, these sliders will slide into your next BBQ.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
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Ingredients

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  • 1 small Vidalia onion, chopped
  • 2 peaches, pitted and chopped into 1/4 inch cubes
  • 1 fresh red chili pepper, seeded and then minced
  • 2 Tbsp. chopped cilantro
  • 1 tsp. lime juice
  • 3 wieners
  • 3 dinner rolls
  • 3 Tbsp. yellow mustard
  • 1 Tbsp. honey
  • 1 tsp. chili powder

Instructions

  1. Preheat a grill to medium-high heat.
  2. In a medium bowl combine Vidalia onion, peaches, chili pepper, lime juice and cilantro.
  3. In a small bowl combine mustard, honey and chili powder.
  4. Use a knife to split each wiener open lengthwise but do not cut all the way through. Cut each wiener in half widthwise to create 6 mini wieners.
  5. Grill wieners over direct heat, flipping occasionally, until browned and starting to blacken at the edges, 9-12 minutes.
  6. While wieners cook, make the mini hot dog buns: Set a dinner roll on a cutting board top-side-up. Cut it in half starting with knife on top of the bun and cutting down all the way through the bun. Lay each half cut-side-up and split through the middle, but do not cut all the way through, thus creating a mini split hot dog bun. Repeat with remaining buns.
  7. Spread each bun with 2 teaspoons of the mustard mixture. Top with a wiener, split side up. Fill the split in the wiener with the Vidalia Peach Salsa.

Notes

Recipe by Christine Pittman. Photo courtesy of the Vidalia Onion Committee.

Sliders are the best. Why? Because you can eat so many of them without feeling guilty! #TheCookful

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Disclosure: This post is sponsored by the Vidalia Onion Committee. All opinions are ours and honest.

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Christine Pittman

Christine is the founder of TheCookful and also of her blog COOKtheSTORY. Her passion is explaining the WHY behind cooking – Why should you cook things a certain way; Will they turn out if you do it differently; What are the pros and cons of the method? Learn more about Christine, her cookbooks, and her podcast.

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