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.
Showing posts with label super bowl. Show all posts
Showing posts with label super bowl. Show all posts
Friday, February 4, 2011
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.
Monday, January 31, 2011
Super Food Day 2
I am stuck, I do not know which recipe I should share with you today, do I give wings or do I give you the dip that everyone asks me for the recipe for, or do I give you something else all together. I think that I will give you the dip. Trust me on this one, if you serve this buy extra crackers this will be a hit, you may even want to double the recipe if you are going to be having lots of people over. The best thing about this recipe is that it is super simple and can be served warm or cold!
Jalapeno Artichoke Dip
1 can on artichoke hearts, drained
1 tablespoon of mayo
1 8 oz. package of fat free cream cheese
1/4 cup of shredded Parmesan cheese
1/4 cup of pickled jalapeno slices, drained (adjust for your desired heat level)
1 Package of BIG wheat thins
Preheat oven to 350 degrees. Place all ingredients in a food processor pulse until mostly smooth but with some chunks of artichokes. To get larger chunks, place everything but artichoke hearts in processor, blend then add artichokes and pulse until desired consistency is reached. Place mix in oven proof dish bake for 30 minutes, serve or chill and then serve with wheat thins.
Jalapeno Artichoke Dip
1 can on artichoke hearts, drained
1 tablespoon of mayo
1 8 oz. package of fat free cream cheese
1/4 cup of shredded Parmesan cheese
1/4 cup of pickled jalapeno slices, drained (adjust for your desired heat level)
1 Package of BIG wheat thins
Preheat oven to 350 degrees. Place all ingredients in a food processor pulse until mostly smooth but with some chunks of artichokes. To get larger chunks, place everything but artichoke hearts in processor, blend then add artichokes and pulse until desired consistency is reached. Place mix in oven proof dish bake for 30 minutes, serve or chill and then serve with wheat thins.
Sunday, January 30, 2011
7 Days of Super Food!
It is that time of year and while I could care less about the teams playing, I still love having friends over and sharing great food and fun while watching football and maybe even more importantly for me this year great new commercials. So in honor of the Super Bowl I am doing my first annual super food countdown to game day. Each day for the next seven day enjoy a great recipe that will be sure to score a touchdown with guests at your game day party. Today's recipe is a a spicy red pepper hummus. This is super easy to make and the level of heat can easily be adjusted to suit your taste buds.
Spicy Red Pepper Hummus
3 cups of canned chickpeas, drained and rinsed
3 tablespoons of Tahini
1 teaspoon of salt
1/4 cup of olive oil
1/2 cup of roasted red peppers, drained and patted dry
2 tablespoons of red pepper flakes
3 tablespoons of cayenne pepper
a dash of paprika
Place all ingredients but olive oil in food processor, turn on and add olive oil until mixture is smooth. Serve with pita chips, slices of cucumber, cheery tomatoes, and baby carrots.
Spicy Red Pepper Hummus
3 cups of canned chickpeas, drained and rinsed
3 tablespoons of Tahini
1 teaspoon of salt
1/4 cup of olive oil
1/2 cup of roasted red peppers, drained and patted dry
2 tablespoons of red pepper flakes
3 tablespoons of cayenne pepper
a dash of paprika
Place all ingredients but olive oil in food processor, turn on and add olive oil until mixture is smooth. Serve with pita chips, slices of cucumber, cheery tomatoes, and baby carrots.
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