Saturday, February 5, 2011
Super Food Day 7
Wow game day is right around the corner. I have to say that this has been fun, but it is time to get the house cleaned up and run out to the store for any last minute ingredients that I may need. If all of these ideas seem like too much work for you, K.I.S.S. it. Head out to the store and buy some pre-made dips, chips, and most importantly whatever you need to make the game a winner for you. I hope that the commercials don't let us down and that Green Bay looses. Hope that you have a great and safe Super Bowl Party!
Friday, February 4, 2011
Super Food Day 6
You can't have a Super Bowl party wiithout wings and let me tell you that mine have even gotten approval from people from Buffalo. These are bettter for than most since they are not fried. They are time consuming but well worth it and by using thighs and drumsticks, you get to eat more of the yummy meat.
Hot Baked Wings
4 pounds of chicken thighs and drumsticks with skin
1 bottle of your favorite wing sauce (I use Frank's Red Hot Original)
1 bottle of hot sauce (I like Texas Pete's or Louisiana)
1 tablespoon of Creole seasoning (Tony's for me)
In a large bowl place thighs and drumsticks and cover with sauces and seasoning, cover and refrigerate for at least one day but up to two. When ready to cook place thighs, drumstick, and marinade in 9x13 backing dish. Heat oven to 425 degrees, and cook for an hour. You want the skin to be crispy and slightly browned. Serve with blue cheese dressing and celery sticks.
Hot Baked Wings
4 pounds of chicken thighs and drumsticks with skin
1 bottle of your favorite wing sauce (I use Frank's Red Hot Original)
1 bottle of hot sauce (I like Texas Pete's or Louisiana)
1 tablespoon of Creole seasoning (Tony's for me)
In a large bowl place thighs and drumsticks and cover with sauces and seasoning, cover and refrigerate for at least one day but up to two. When ready to cook place thighs, drumstick, and marinade in 9x13 backing dish. Heat oven to 425 degrees, and cook for an hour. You want the skin to be crispy and slightly browned. Serve with blue cheese dressing and celery sticks.
Thursday, February 3, 2011
Super Food Day 5
Keep it super simple with a spread featuring some classic Antipasto items. This is so easy because all you have to do is open some packages and spread out the items on your favorite serving trays. I like to serve Genoa salami, mozzarella cheese, a few kinds of olives, pepperoncinis, roasted red peppers, and some different kinds of crackers and breads. The best part about this is that clean up is simple and so is restocking.
Wednesday, February 2, 2011
Super Food Day 4 - Game Day Chili
Super Easy Chili
I recently was sent some free samples on Pace salsa and I thought that as a game day chili pace would make this recipe quick and easy. All I needed to do was add some jalapeño, diced onions, and garlic and I was good to go. This makes a great addition to game day as you hardly have to do a thing.
Pace Black Bean Chili
2 pounds of ground beef
2 tablespoons Worecestershire Sauce
1 onion diced
2 gloves of garlic diced
2 diced jalapenos
8 tablespoons of chili powder
1 large jar of Pace Salsa, your choice in heat
1 can of black beans
Heat a large pot on medium high and brown ground beef. Season with Worecestershire sauce and salt and pepper. Once the meat is browned add in onion, garlic, jalapenos, and chili powder, cook for 3 to 5 minutes then add in salsa and beans. Cook on low for about 30 to 40 minutes serve with corn bread and enjoy.
I recently was sent some free samples on Pace salsa and I thought that as a game day chili pace would make this recipe quick and easy. All I needed to do was add some jalapeño, diced onions, and garlic and I was good to go. This makes a great addition to game day as you hardly have to do a thing.
Pace Black Bean Chili
2 pounds of ground beef
2 tablespoons Worecestershire Sauce
1 onion diced
2 gloves of garlic diced
2 diced jalapenos
8 tablespoons of chili powder
1 large jar of Pace Salsa, your choice in heat
1 can of black beans
Heat a large pot on medium high and brown ground beef. Season with Worecestershire sauce and salt and pepper. Once the meat is browned add in onion, garlic, jalapenos, and chili powder, cook for 3 to 5 minutes then add in salsa and beans. Cook on low for about 30 to 40 minutes serve with corn bread and enjoy.
Tuesday, February 1, 2011
Super Food - Day 3
Today's recipe is actually one of my husband's we call it the Devil's Balls or Heuevos Diablo. These spicy deviled eggs are a great game time snack and really pack a punch.
12 eggs
4 tablespoons of mayo
2 serrano peppers, deseeded and diced
4 tablespoons of hot sauce, like tapatio
1 tablespoon of pico de gallo seasoning (available at most international stores)
Place eggs in a pot and fill it halfway with the water. Bring the water to a boil on high heat, and then turn the stove off right away. Set the timer for 11 minutes. Use the slotted spoon to scoop the eggs out of the hot water and a mixing bowl. Run cool water over them until they're comfortable to handle. Roll each egg on the cutting board to crack the shell, and peel the shells off. Make sure you clear all the little pieces of eggshell out of your work area, so they don't accidentally end up in the food. Dump the water out of the mixing bowl. Cut each egg in half lengthwise, and then scoop the yolks into the mixing bowl. Set the egg whites aside. Now add the mayonnaise, hot sauce, seasoning, and serranos to the yokes. Mash and stir with the fork until you have a fluffy mixture. Then add salt and pepper to taste.
Spoon the filling back into the egg whites. Sprinkle paprika or more Pico De Gallo seasoning on the deviled eggs if you like the way it looks.
12 eggs
4 tablespoons of mayo
2 serrano peppers, deseeded and diced
4 tablespoons of hot sauce, like tapatio
1 tablespoon of pico de gallo seasoning (available at most international stores)
Place eggs in a pot and fill it halfway with the water. Bring the water to a boil on high heat, and then turn the stove off right away. Set the timer for 11 minutes. Use the slotted spoon to scoop the eggs out of the hot water and a mixing bowl. Run cool water over them until they're comfortable to handle. Roll each egg on the cutting board to crack the shell, and peel the shells off. Make sure you clear all the little pieces of eggshell out of your work area, so they don't accidentally end up in the food. Dump the water out of the mixing bowl. Cut each egg in half lengthwise, and then scoop the yolks into the mixing bowl. Set the egg whites aside. Now add the mayonnaise, hot sauce, seasoning, and serranos to the yokes. Mash and stir with the fork until you have a fluffy mixture. Then add salt and pepper to taste.
Spoon the filling back into the egg whites. Sprinkle paprika or more Pico De Gallo seasoning on the deviled eggs if you like the way it looks.
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