What We Are Having
By Katy Weaver

It’s grilling and cookout season! I’ve got a variety of recipes for you guys, from the grill, to sides, and a cocktail! If you don’t want to be out in the heat or heat up the kitchen, I also have a Summer inspired airfryer recipe as well. Cheers to great recipes and Southern Summer heat!

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Cilantro Margarita Chicken with Avocado Like Crema


1OZ Tequila
2 Limes – Zested & Juiced
2TBS Honey
1-1/2TBS Olive Oil
¼ Cup Cilantro – Chopped
1TSP/ each. Garlic & Onion Powder
2TSP Cumin
1LB Chicken (Breast or Thigh) cut into cubes

*In a bowl, whisk all ingredients minus the chicken. Marinate chicken in mixture for 4 hours up to 24 hours. Then, skewer your chicken.

*Preheat the air fryer to 400°, spray with Olive Oil spray to prevent sticking. Cook skewers for 15 minutes, then flip and cook for an additional 10-15 minutes until chicken is golden, crispy, and cooked through.


1 Jalapeño – quartered
1 Avocado – Sliced
1/4Cup Sour Cream
1 Lime – Juiced
2TSP Garlic Powder
1TBS Olive Oil
Salt to taste

*In a food processor or blender, purée all ingredients and salt to taste.

Cast-Iron Lemon Roasted Chicken

Whole Chicken
1/4 cup softened butter
1 lemon (zested & juiced)
3TBS garlic
1TBS Olive Oil
1 Fresh Herb Poultry Pack (Rosemary,Thyme, Sage)
Salt & Pepper

  • Preheat oven to 500° and place cast iron skillet in oven as it heats.
  • In a bowl mix remaining ingredients in a bowl.
  • Pat dry whole chicken, remove giblets.
  • Salt & Pepper chicken liberally.
  • Coat breast side of chicken with herb lemon butter. (You can put butter under the skin – my favorite way, or on top).
  • Place chicken breast side up in HOT cast iron.
  • Bake at 500° for 15 minutes, then lower oven temperature to 350° for 45 minutes to 1 hour, until the internal temperature reaches 165°. Rest for 15 minutes, carve and enjoy!

Toasted Coconut Lime Margarita


2.5oz Tequila
1 Lime – Zested & Juiced
1oz Coconut Cream
½ oz Simple Syrup
Mineral Water
Garnish: Toasted Lime & Coconut Shavings

In a shaker, mix all ingredients minus the mineral water. Add ice, shake thoroughly. Strain in a margarita glass over ice. Garnish, and enjoy!

Jalapeño Bacon Corn Salad


4-6 ears of corn cooked & cut off the cob
1/2 LB bacon cooked & chopped
3 jalapeños diced (de-seeded optional)
3 green onions – chopped
¼ cup grape tomatoes- quartered
1/4 cup mayonnaise
1/4 cup shredded cheddar cheese

In a bowl, mix all ingredients. Add salt & pepper to taste.
Refrigerate for 30 minutes.

Serve cold, and enjoy!

Grilled Margarita Wings


2.5lb Bone-in Skin-On Wings
1 Bottle of Margarita Mix
½ Stick of Butter
2TBS Hot Sauce

Seasonings: Salt, Pepper, Tajin, & Garlic Powder

In a gallon bag, marinate wings overnight using a ¾ bottle of Margarita Mix.
When ready to cook, pat wings dry. Season all sides with salt, pepper, tajin, and garlic powder
Grill wings at 425° for 15-20 minutes until done. Flipping every 3-5 minutes.
While the wings are cooking, in a saucepan, heat remaining Mango Margarita Mix, butter, and hot sauce.
Toss fully cooked wings in the sauce and enjoy!

Easy Sushi Stack


    • Cooked Sticky Rice
    • 1 Cucumber – quartered & thinly sliced
    • 1 Avocado – quartered
    • Carrots – thinly sliced
    • Green Onions – Sliced
    • Cooked Shrimp or Imitation Crab Meat
    • Soy Sauce
    • Wasabi Mayo
    • ¼ TSP Seasoned Rice Vinegar



Using a ½ Cup measuring cup, layer the following in order.
Cucumber, green onion, carrots, avocado, scallion, shrimp or crab, and sticky rice. Top sticky rice with rice vinegar.
Pack down the stacked ingredients in the measuring cup to ensure it stays together. Flip measuring up over carefully wiggling out the sushi stack. Top with soy sauce and wasabi mayo, and enjoy!