Super Bowl Sunday, February 5, 6:30 PM on FOX and SuperBowl Recipe

Super Bowl LI
Sunday, February 5, 6:30 PM on FOX
NRG Stadium, Houston, Texas
New England
Patriots
Atlanta
Falcons

2017 Super Bowl halftime show: Lady Gaga talks plans, Tony Bennett and Beyonce

HOUSTON — Get ready to go Gaga at this year’s Super Bowl.

Super Bowl LI is getting a full dose of Lady Gaga after the pop star crushed the national anthem at last year’s big game. That’s fantastic news if you’re a Lady Gaga fan or a football fan who was disappointed that her appearance at last year’s Super Bowl was so brief.Image result

Country star Luke Bryan will sing the national anthem at this year’s Super Bowl, while Gaga will take to the world’s biggest stage for the halftime show, and since no one likes to do the Super Bowl halftime show alone, Gaga has invited Tony Bennett to join her.Image result for Luke BryanImage result for Tony Bennett

That’s right, the 90-year-old crooner will be singing at the Super Bowl this year.

There was also a rumor that Beyonce might join Gaga for the halftime show since the Super Bowl is being played in Queen Bey’s hometown of Houston, however, Gaga shot that rumor down on Thursday.Image result for beyonce

Gaga may attempt to do part of the show from the roof at NRG Stadium. There’s also a chance that Donald Trump’s name could be mentioned. If his name does come up, it won’t be a compliment, because Gaga is not a Trump fan.

Friday Night Loaded Nachos

TOTAL TIME: 0:40
PREP: 0:15
LEVEL: Easy
YIELD: 4 servings

Ingredients

  • 2 tsp. olive oil
  • 3/4 lb. fresh chorizo, casings removed
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 (15-ounce) can Black Beans, rinsed
  • 8 oz. Tortilla chips
  • 10 oz. sharp Cheddar or pepper Jack cheese, grated (about 2.5 cups)
  • 1/2 small head iceberg lettuce, shredded
  • 3/4 c. Fresh salsa
  • 1 avocado, chopped
  • fresh cilantro
  • pickled jalapenos
  • sour cream

Directions

  1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  2. Heat oil in a large skillet over medium heat. Add chorizo, onion, and garlic and cook, breaking chorizo into pieces with a wooden spoon, until browned, 6 to 8 minutes. Stir in beans and cook until warm, 2 to 4 minutes.
  3. Spread chips on prepared pan. Spoon chorizo mixture over chips and sprinkle with cheese. Bake until the cheese is melted and chips are toasted, 10 to 12 minutes.
  4. Serve topped with lettuce, salsa, avocado, cilantro, jalapeños, and sour cream.

Queso Fundido with Roasted Poblano Peppers and Chorizo

TOTAL TIME: 1:00
PREP: 0:35
LEVEL: Moderate
SERVES: 8

Ingredients

  • 2 poblano peppers
  • ½ lb. pork chorizo
  • 1 tbsp. olive oil
  • 1 small yellow onion
  • 2 clove garlic
  • 2 plum tomatoes
  • ¼ c. all-purpose flour
  • 1 c. pale Mexican beer, such as Tecate or Corona
  • ½ lb. sharp Cheddar
  • ½ lb. Monterey Jack
  • ¼ lb. Mozzarella
  • 2 tbsp. Chopped fresh cilantro
  • Tortilla chips

Directions

  1. Roast peppers directly under broiler or over an open flame, turning frequently until blistered and blackened on all sides, 6 to 8 minutes. Place in a large bowl, cover tightly with plastic wrap, and let sit for 15 minutes to steam. When cool enough to handle, use a paring knife to peel off skin. Cut off stem ends and remove seeds. Chop peppers into 1/2-inch pieces and set aside.
  2. In a large pot over medium heat, cook chorizo, breaking it up as it cooks, about 6 minutes. With a slotted spoon, transfer chorizo to a paper-towel-lined plate; set aside. In same pot, add oil, onion, and garlic and cook over medium-low heat until onion is translucent, 5 to 7 minutes. Add tomatoes and reserved peppers and cook, stirring occasionally, until most of tomato juices have evaporated, about 2 minutes. Sprinkle flour over tomato mixture and cook, stirring constantly, for 3 minutes. Stir in beer and increase heat to medium-high, stirring occasionally until mixture reaches a boil.
  3. Reduce heat to low and whisk in cheeses, 1 cup at a time, until mixture is smooth. Transfer to a small fondue pot, or slow cooker set on low. Sprinkle with reserved chorizo and cilantro. Serve with tortilla chips.

 

Chipotle Cheesesteaks

TOTAL TIME: 0:20
PREP: 0:20
LEVEL: Easy
YIELD: 4

Ingredients

  • 1 tbsp. vegetable oil
  • 1 lb. leftover cooked chuck shoulder steaks
  • 2 c. leftover pepper-and-onion mixture
  • 1½ tbsp. unsalted butter
  • 1½ tbsp. all-purpose flour
  • 1 c. warm milk
  • ¼ tsp. Freshly ground black pepper
  • ¾ lb. sharp Cheddar cheese
  • 1 tbsp. chopped chipotle peppers in abodo sauce
  • 1 tbsp. abodo sauce
  • 1 loaf baguette

Directions

  1. Heat oil in a large cast-iron skillet over medium heat. Add thinly sliced steaks and pepper-and-onion mixture and cook until heated through, about 5 minutes. Set aside and keep warm.
  2. For cheese sauce, melt butter in a medium saucepan over medium heat. Add flour, whisking constantly until bubbly, about 1 minute. Slowly whisk in milk until thickened, about 3 minutes. Stir in black pepper, cheese, chipotle peppers, and adobo sauce.
  3. Divide steaks and pepper-and-onion mixture among 4 baguette slices. Top with cheese sauce and remaining 4 bread slices.

Glazed Country Ribs

TOTAL TIME: 4:25
PREP: 0:55
LEVEL: Moderate
SERVES: 6

Ingredients

  • 2 medium yellow onions
  • 3 lb. country-style pork ribs
  • 2 clove garlic
  • 3 tbsp. canola oil
  • 4 tsp. grated fresh ginger
  • ¼ c. low-sodium soy sauce
  • 4 tsp. sherry vinegar
  • ½ tsp. salt
  • ½ tsp. Freshly ground pepper
  • 1½ c. red-currant jelly
  • 4 tsp. ketchup

Directions

  1. Preheat oven to 300 degrees F. Chop 1 onion into 1-inch pieces. Place ribs, chopped onion, and garlic in 9- by 13-inch roasting pan with 1 1/2 cups water. Cover tightly with foil and place in oven. Braise until ribs are very tender, about 3 1/2 hours.
  2. Meanwhile, for red-currant glaze, finely chop remaining onion. Heat canola oil in a small pot over medium heat. Add onion and cook until soft, about 6 minutes. Add ginger and cook for 1 more minute. Stir in remaining ingredients and simmer for 5 minutes. Remove from heat, reserve 2 tablespoons glaze for Sweet-and-Salty Pork Fried Rice, 1/2 cup for serving alongside ribs, and remaining glaze for brushing on ribs.
  3. Remove ribs from pan, discard onion and garlic, and drain braising liquid. Increase oven to 350 degrees F. Return ribs to pan, brush with glaze, and place on middle rack in oven. Baste with glaze every 10 minutes for 30 minutes. Serve hot or warm alongside 1/2 cup reserved glaze.

Buffalo Chicken Cheese Balls

Ingredients Serves 15

 

1 store-bought rotisserie chicken
14 cup hot sauce
1 tsp ground black pepper
1 34 cup sharp cheddar cheese
14 cup scallion, freshly sliced
1 cup all-purpose flour
3 egg, lightly beaten
2 cup panko bread crumbs
1 vegetable oil, for frying
1 12 cup mayonnaise
12 cup packed blue cheese, broken up
12 tsp hot sauce
2 tsp Worcestershire sauce
1 tsp salt
12 lemon, juiced
1 tsp garlic, chopped

Directions

  • Prep 20 min
  • Cook 10 min
  • Ready 30 min
  1. Heat oil to 350 degrees F (175 degrees C).
  2. Pick meat from the chicken and discard the skin. Place the chicken in a large bowl and add 1/4 cup hot sauce, pepper, cheese, and scallions and toss to combine. Roll the chicken into 2 ounce balls, about the size of a golf ball.
  3. Place flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg, and then the bread crumbs. Set aside.
  4. When the oil is hot, fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove to a paper towel lined plate to drain the excess oil.
  5. To make blue cheese dip: combine mayonnaise, blue cheese, 1/2 teaspoon hot sauce, Worcestershire sauce, salt, lemon juice, and garlic in a large bowl. Adjust the seasoning if necessary. Serve with chicken.
CHICKEN & WAFFLE SLIDERS
Author: A Food, Folks and Fun Original!
Recipe type: Appetizer
Prep time:  5 mins
Cook time:  20 mins
Total time:  25 mins
INGREDIENTS
  • frozen mini waffles, toasted
  • chicken tenders, cooked
  • {real} maple syrup
  • toothpicks
INSTRUCTIONS
  1. Slice your cooked chicken fingers into 3-4 pieces each. Break your toasted mini waffles apart.
  2. Sandwich 1 piece of chicken between 2 mini waffles. Secure with a toothpick. Drizzle with maple syrup and serve warm.
NOTES
Cook up as many waffles and chicken fingers as needed. As a rule of thumb, 1 chicken finger will get you about 3-4 sliders.

SLOW COOKER CHILI LIME PULLED PORK TACOS

yield: SERVES 4

prep time: 10 MINUTES

cook time: 7 HOURS

total time: 7 HOURS, 10 MINUTES

INGREDIENTS:

  • 2 lbs. boneless pork shoulder
  • 1/4 cup lime juice (about 2 limes)
  • 1 tbs. chili powder
  • 2 garlic cloves, minced
  • 1 tsp. salt
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 2 cups beer (pale ale, I used Corona; or 2 cups chicken broth)
  • tortillas
  • toppings: cheese, sour cream, avocado, black beans

DIRECTIONS:

  1. Add the pork shoulder to a slow cooker. In a small bowl, mix together the lime juice, chili powder, salt, garlic, cumin, and oregano. Pour the spice mixture over the pork. Add the beer to the slow cooker.
  2. Cover and cook on low for 7 hours.
  3. When the pork is done, remove the meat from the slow cooker onto a cutting board or dish and shred with a fork. Add the meat back into the slow cooker to soak up all of the juice. Serve in warmed tortillas with desired taco toppings.

The Meatball Recipe from The Meatball Shop is Literally My Reason for Living

Makes 2 Dozen Meatballs

What You’ll Need

2 lbs of lean ground beef
2 eggs
1 cup of fresh ricotta cheese
½ cup of breadcrumbs
½ teaspoon of ground fennel seed
2 tablespoons of olive oil
2 teaspoons of salt
¼ teaspoon of chili flakes
¼ cup of chopped parsley
1 tablespoon of chopped oregano

How to Make Meatball Shop Meatballs

Set and pre-heat your oven to 450 degrees.  You’ll combine all of the above ingredients above except for the olive oil in a mixing bowl and start to mix this by hand until everything is fully mixed together.  Now use the 2 tablespoons of olive oil and drizzle it into a 9×12 baking dish, being sure to coat the full surface completely.

You’re now ready to starting balling!  Roll your complete mixture into golf-ball size meatballs and pack ’em tightly.  Individually place them into your freshly coated 9×12 baking dish, making sure they’re all lined up in even rows like a NYC street grid.

Place them in the 450 degree oven and roast them until they’re fully cooked.  Depending on your oven, this is typically 20 minutes.

After the 20 minutes is up, drain the grease from the pan and then pour your own tomato sauce over the meatballs in the baking dish and roast for another 14 minutes.

 

Pulled Pork Sandwiches with Kona Coast Aloha Sweet Onion Sauce and Garlicky Buns

  • Prep Time: 10 min.
  • Total Time: 3 hrs.
  • Serves: 6-8

INGREDIENTS

  • 1 pork tenderloin
  • 16 oz. beef broth
  • 12 mini French rolls
  • 1/2 jar Mezzetta® Crushed Garlic
  • 1 jar Mezzetta Kona Coast® Aloha Sweet Onion Sauce
  • *Calculated ingredients may not always be as accurate as the original recipe.

PREPARATION

Preheat oven to 500 degrees.

Cut pork tenderloin into 1-inch-thick slices and place in a large, deep skillet. Add beef broth and bring to a boil. Cover and simmer for 2 hours.

Meanwhile, slice mini French rolls into sandwich halves. Arrange cut-side-up on a baking sheet and toast for five to seven minutes, or until edges brown.

Once the rolls have cooled, spread each side with Mezzetta Crushed Garlic.

After 2 hours, drain pork tenderloin slices into a large colander. Pour drained pork onto a large cutting board and shred, pulling apart with two forks. Put the shredded pork back into its pan, covering with the Mezzetta Kona Coast Aloha Sweet Onion sauce, mixing well. Simmer on low heat for 30 minutes.

Fill each sandwich with about three rounded tablespoons of pulled pork and top with

Serve with Italian Picnic Coles Slaw

Italian Picnic Cole Slaw

  • Prep Time: 15 min.
  • Total Time: 20 min.
  • Serves: 6-8

INGREDIENTS

  • 1/2 red onion
  • 1 head red cabbage
  • 1 jar (16 oz.) Mezzetta Italian Mix Giardiniera
  • 1 tsp. brown mustard
  • 1/3 c. light mayonnaise
  • 1/2 bunch fresh parsley
  • *Calculated ingredients may not always be as accurate as the original recipe.

PREPARATION

Chop onion and roast in a skillet on high heat for five minutes. Spread the onion out on a plate and chill until ready to use.

Thinly slice red cabbage and place in a large mixing bowl. Drain Mezzetta Italian Giardiniera and chop. Add chopped giardiniera to bowl.

Mix together brown mustard and light mayonnaise, then add to the cabbage mixture.

Chop fresh parsley and add it to the mixture, then add the cooled onion and mix well. Chill until ready to serve.

 

Jack Daniel’s BBQ Wings

TOTAL TIME: 0:35
PREP: 0:10
COOK: 0:25
LEVEL: EASY
SERVES: 8

INGREDIENTS

  • 2 tbsp. extra-virgin olive oil
  • 1/2 yellow onion, minced
  • 2 1/2 c. ketchup
  • 1/4 c. molasses
  • 1/3 c. apple cider vinegar
  • 1/4 c. packed brown sugar
  • 2 tbsp. tomato paste
  • 1/4 c. Worcestershire sauce
  • 1/3 c. Jack Daniel’s whiskey
  • 3 lb. chicken wings, (split at the joints, tips removed)
  • kosher salt
  • Freshly ground black pepper

DIRECTIONS

  1. Preheat grill over medium heat.
  2. Meanwhile, make BBQ sauce. Heat olive oil in a medium saucepan over medium heat. Add onions and sauté until translucent. Stir in garlic and cook until fragrant, about 30 seconds more. Pour in ketchup, molasses, apple cider vinegar, brown sugar, tomato paste, Worcestershire sauce and whiskey. Simmer until flavors meld and mixture reduces slightly, about 5-10 minutes.
  3. Season chicken on both sides with salt and pepper to taste. Add to grill and cook until the skin is golden-brown and the meat is cooked through, about 20-25 minutes, flipping the chicken about halfway through.
  4. Remove from heat and toss in about 1 cup of sauce, adding more sauce if desired.

Insanely Easy Super Bowl Apps To Try This Week

MONDAY: BUFFALO CHICKEN MEATBALLS

TOTAL TIME: 0:30
PREP: 0:05
LEVEL: EASY
YIELD: 6

INGREDIENTS

  • 4 tbsp. unsalted butter
  • 1/3 c. hot sauce (such as Frank’s Red Hot)
  • 1/3 c. crumbled blue cheese
  • kosher salt
  • 1/3 c. panko breadcrumbs
  • 2 celery stalks, chopped
  • 1/2 tsp. onion powder
  • 2 garlic cloves, minced
  • 1 egg
  • 1/4 c. sliced scallions, plus more for garnish
  • 1 lb. ground chicken
  • extra-virgin olive oil

DIRECTIONS

  1. Preheat oven to 425º. In a small saucepan over medium heat, add butter, hot sauce, blue cheese, and 1/2 tsp salt. Whisk until butter and cheese are melted and fully incorporated, 2 minutes. Remove from heat and let cool.
  2. Meanwhile, in a medium bowl, mix together breadcrumbs, 1/2 tsp salt, celery, onion powder, garlic, egg, and scallions. Add chicken and half of the hot sauce mixture and blend until combined. Do not over-mix.
  3. Brush a large cast-iron skillet with olive oil. Using an ice cream scoop or your hands, form 1″ meatballs and place in prepared skillet.
  4. Bake until lightly golden brown, 15 to 17 minutes.
  5. Warm remaining sauce and drizzle over meatballs, then sprinkle with scallions. Serve on toothpicks.

TUESDAY: CHICKEN PARM BITES

Chicken Parm Bites

TOTAL TIME: 0:25
PREP: 0:05
LEVEL: EASY
SERVES: 6

INGREDIENTS

  • 2 c. panko breadcrumbs
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/4 c. grated Parmesan
  • 1 large egg, beaten with 1 tbsp water
  • 2 c. all-purpose flour
  • 1 1/2 lb. boneless skinless chicken breasts, cut into bite size pieces
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • 1 c. marinara
  • 1/4 lb. mozzarella, cut into 1/2″ cubes
  • 2 tbsp. chopped fresh basil

DIRECTIONS

  1. Preheat oven to 350º. Prepare breading station with 3 large bowls: In one bowl, whisk together breadcrumbs, garlic powder, paprika, and Parmesan; in another bowl egg; and in the last bowl flour.
  2. Season chicken with salt and pepper. Coat each piece of chicken in flour and shake off excess, then dip into egg, and lastly, coat in breadcrumb mixture. Repeat steps for remaining chicken and set aside on a plate.
  3. In a deep cast-iron skillet, warm 1″ oil over medium-high heat. Add chicken and cook until golden, 5 to 7 minutes. Drain on a paper towel-lined plate.
  4. Arrange chicken in a baking dish in a single layer. Add a small spoonful of marinara over chicken and top with a cube of mozzarella.
  5. Bake until chicken is warmed through and cheese is melty, 3 to 5 minutes.
  6. Garnish with basil and serve immediately.

WEDNESDAY: LOADED POTATO SKINS

TOTAL TIME: 0:35
PREP: 0:05
LEVEL: EASY
SERVES: 6

INGREDIENTS

  • 4 russet potatoes, scrubbed and dried thoroughly
  • extra-virgin olive oil
  • kosher salt
  • 4 oz. bacon, cut into 1/4″ pieces
  • 1 c. Grated Cheddar
  • 1/2 c. sour cream
  • 2 scallions, thinly sliced

DIRECTIONS

  1. Preheat oven to 425º. Place potatoes in a dish and prick with a fork all over. Microwave on high for 5 minutes. Transfer potatoes to a rimmed sheet pan lined with parchment paper. Brush potatoes with olive oil and season with salt. Bake until tender, 10 to 15 minutes.
  2. Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp. Transfer bacon to a plate and reserve fat.
  3. When potatoes are cool, cut in half lengthwise. Using an ice cream scooper or spoon, remove skin, leaving a 1/4″ thick shell. Add skins back to the sheet pan and brush with bacon fat all over top and bottom. Bake until golden and crisp, 4 to 5 minutes on each side.
  4. Reduce oven temperature to 375º. Sprinkle cheddar over potatoes and bake until cheese is melty. Top with bacon, spoonful of sour cream, and scallions. Serve immediately.

THURSDAY: BEEF TOTCHOS

TOTAL TIME: 0:20
PREP: 0:05
LEVEL: EASY
SERVES: 6

INGREDIENTS

  • Vegetable oil, for frying
  • 1 lb. Frozen Tater Tots
  • kosher salt
  • 1 lb. ground beef
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 3 tbsp. Frank’s RedHot Original Sauce
  • 1/2 lb. Shredded Monterey Jack
  • 4 1/2 oz. green chiles
  • 1/4 c. heavy cream
  • 1 c. Pico de Gallo
  • 1 avocado, seeded and diced
  • 1/4 c. chopped scallions
  • 1/2 c. sour cream
  • Lime wedges, for serving
  • Queso, for serving

DIRECTIONS

  1. In a deep cast-iron skillet, heat oil to 375 degreesº. Fry tater tots until golden, according to package instructions. Drain on a paper towel-lined plate. Season with salt.
  2. In a large skillet over medium-high heat, cook ground beef, breaking up with a spoon. Add garlic powder, cumin, hot sauce, and 1 tsp salt; simmer on medium-low, 2 to 3 minutes. Cover with a lid to keep warm.
  3. Meanwhile, in a saucepan over medium heat, combine Monterey Jack, green chiles, and heavy cream. Stir until creamy and well combined. Turn off heat and cover with lid partially to keep warm.
  4. Spread tater tots on a large serving platter and top with spicy beef, pico de gallo, avocado, scallions and dollops of sour cream. Serve with warm queso and lime wedges.

FRIDAY: CAJUN PIGS IN A BLANKET

TOTAL TIME: 0:20
PREP: 0:05
LEVEL: EASY
SERVES: 6

INGREDIENTS

  • 1 can Pillsbury crescent dough
  • 12 oz. andouille sausage, cut into 1″ pieces
  • 1 egg, lightly beaten with 1 tbsp water
  • 1/2 c. mayonnaise
  • 4 tsp. Dijon mustard
  • 1/2 tsp. Cajun spice mix
  • 2 tbsp. chopped parsley

DIRECTIONS

  1. Preheat oven to 375º. Line half a sheet pan with parchment paper, set aside.
  2. Cut each triangle of crescent roll dough into 3 smaller triangles. Place sausage on wide end of crescent dough triangle and roll until fully wrapped, exposing the cut ends.
  3. Place on sheet pan and brush lightly with egg wash. Bake until golden brown, about 10 minutes.
  4. Meanwhile, in a small bowl, combine mayonnaise, Dijon, Cajun spice mix and parsley. Serve warm with Cajun dipping sauce.

Pigs in a Blanket

LEVEL: MODERATE
YIELD: 2 DOZEN

INGREDIENTS

  • 2 tbsp. butter
  • 1 large yellow onion
  • ½ tsp. kosher salt
  • ¼ tsp. Black pepper
  • 1 egg
  • 1 frozen all-butter puff pastry dough
  • 4 pork hot dogs or beef hot dogs
  • Chinese hot mustard

DIRECTIONS

  1. Preheat oven to 375 degrees. Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes; stir in salt and pepper. Cool, then finely chop and set aside.
  2. In a small bowl, whisk together 1 tablespoon water and egg to make an egg wash; set aside. Arrange puff pastry on a clean surface and cut into 24 triangles, each about 2 inches wide at the bottom and about 3 inches tall. Transfer to a sheet tray, cover with plastic wrap, and keep refrigerated while working on step 3.
  3. Remove a few pieces of puff pastry from refrigerator at a time, so that the rest remain chilled until ready to use. Spoon about 2 teaspoons onion onto a 3-inch end of each puff pastry triangle, then top with a piece of hot dog. Roll up, starting with hot dog end first. Along the way, using your fingers or a pastry brush, dab the puff pastry with a bit of egg wash to help seal. Transfer to a parchment-paper-lined baking sheet, seam side down.
  4. Brush pigs in a blanket thinly with some of the egg wash and bake until puffed and golden brown, about 25 minutes. Transfer to a platter and serve with mustard.

Game of Thrones’–Inspired Dragon Fire Wings

TOTAL TIME: 1:30
PREP: 0:10
LEVEL: EASY
YIELD: 4 SERVINGS

INGREDIENTS

  • 2 lb. chicken wings
MARINADE
  • 1/2 c. low-sodium soy sauce
  • 1 tsp. minced garlic
  • 3 tbsp. lime juice (juice of 1 lime)
  • 1 tbsp. grated ginger
DRAGON FIRE SAUCE
  • 1 tsp. minced garlic
  • 1 tbsp. grated ginger
  • 1/4 c. honey
  • 1/4 c. orange juice
  • 4 tbsp. soy sauce
  • 1 tbsp. sesame oil
  • 1/4 tsp. chipotle pepper flakes

DIRECTIONS

  1. Make the Marinade: Combine soy sauce, garlic, lime juice, and ginger in a medium-sized bowl. Toss wings in marinade, cover the bowl with plastic wrap, and leave it in the fridge to marinate for at least 30 minutes (up to 2 hours).
  2. Preheat the oven to 350 degrees F. Place wings on a parchment-lined baking sheet and cook through completely (the meat shouldn’t be pink when you cut into it, and the juices should run clear), 35 to 40 minutes.
  3. Make the Sauce: Whisk all ingredients and toss cooked wings in sauce. Serve.

Mario Batali’s Big Game Wings

TOTAL TIME: 4:30
LEVEL: EASY
SERVES: 6 TO 8

INGREDIENTS

WHITE BARBECUE DIPPING SAUCE
  • 1 c. Greek yogurt
  • 1/4 c. apple cider vinegar
  • Zest and juice of 1 lemon
  • 1 tbsp. Tabasco Chipotle Sauce
  • 2 tbsp. molasses
  • 1 tsp. salt
CHICKEN WINGS
  • 2 tbsp. ancho chili powder
  • 2 tbsp. smoked paprika
  • 1 tsp. cayenne
  • 1 tbsp. ground cumin
  • 3 tbsp. Chinese 5 spice powder
  • 1 tsp. salt
  • 1 jalapeño finely chopped, with seeds
  • 1/4 c. extra-virgin olive oil
  • 1/4 c. Tabasco Original Red Sauce, plus ¼ cup
  • 24 chicken wings
  • 1 bunch scallions, thinly sliced

DIRECTIONS

  1. In a medium bowl, combine all the ingredients for the barbecue sauce. Cover until ready to use or keep cold in the refrigerator.
  2. In a small bowl, combine the dry ingredients and the chopped jalapeño and set aside.
  3. Meanwhile, in a large bowl, combine oil and ¼ cup Tabasco Sauce, then add in the wings and toss to coat evenly. Sprinkle liberally with the spice mixture and toss to distribute spices. Put everything in a plastic zipper bag, seal, and refrigerate for at least 4 hours, up to 24 hours.
  4. Grill wings over medium-high heat until the meat is no longer pink near the bone, about 18 minutes. Make sure to turn them every few minutes to get an even, dark char. Remove the cooked wings from the grill and toss them in a clean bowl with remaining Tabasco Sauce and the scallions until evenly coated.
  5. Serve the wings with the white barbecue dipping sauce.

 

Classic Buffalo Wings

TOTAL TIME: 1:20
PREP: 1:20
LEVEL: EASY
SERVES: 10-12

INGREDIENTS

  • 2 lb. chicken wings
  • 2 tbsp. olive oil
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. garlic powder
  • 1/4 c. hot sauce (such as Franks)
  • 4 tbsp. butter
  • 2 tbsp. honey
  • Ranch dressing for serving
  • Carrot sticks, for serving
  • celery sticks, for serving

DIRECTIONS

  1. Preheat oven to 400° and place a wire rack over a baking sheet.
  2. In a large bowl, toss chicken wings with oil and season with garlic powder, salt and pepper. Transfer to prepared baking sheet.
  3. Bake until chicken is golden and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
  4. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter. Cook until melted and slightly reduced, about 2 minutes. Heat broiler on low. Transfer baked wings to a bowl and toss with sauce until completely coated. Return wings to rack and broil (watching carefully!) until sauce caramelizes, 3 minutes. Serve with ranch and vegetables.

Shrimp Po’ Boy Sliders

TOTAL TIME: 0:30
PREP: 0:10
LEVEL: EASY
YIELD: 12 SLIDERS

INGREDIENTS

  • 1/2 c. whole milk
  • 2 eggs
  • 1/2 c. all-purpose flour
  • 1/2 c. finely ground cornmeal
  • 1 tbsp. Cajun seasoning
  • 1 tsp. dried thyme
  • kosher salt
  • Freshly ground black pepper
  • Vegetable oil, for frying
  • 1 lb. shrimp, peeled and deveined, tails removed
  • 12 Slider buns
  • Shredded iceberg lettuce, for serving
  • Sliced cherry tomatoes, for serving
FOR REMOULADE:
  • 1 c. mayonnaise
  • 1 tbsp. whole grain mustard
  • 1 tbsp. lemon juice
  • 1 tbsp. Louisiana hot sauce
  • 1 tbsp. parsley, chopped
  • 2 green onions, thinly sliced

DIRECTIONS

  1. In a large bowl, whisk together milk and eggs. In a separate large bowl, whisk together flour, cornmeal, Cajun seasoning and dried thyme. Season with salt and pepper. Dredge shrimp in milk mixture then toss in flour mixture until coated.
  2. In a large skillet over medium heat, heat about 2″ of oil until the oil is shimmering. Fry shrimp until golden, about 2 minutes per side. Drain on a paper towel-lined plate.
  3. Make remoulade: Whisk together mayonnaise, mustard, lemon juice, hot sauce, parsley, and green onions.
  4. Build sandwiches: Spread remoulade on the bottom slider buns and top with fried shrimp, lettuce, and tomatoes. Top with slider bun tops.

Slow-Cooker Porchetta with Green Beans

TOTAL TIME: 9:30
PREP: 0:15
LEVEL: EASY
YIELD: 4 SERVINGS

INGREDIENTS

  • 2 1/2 lb. boneless pork shoulder, skin on
  • kosher salt
  • Freshly ground black pepper
  • 1 tbsp. chopped sage
  • 1 tbsp. chopped parsley, plus more for garnish
  • 1 tbsp. chopped rosemary
  • 1 tsp. fennel seeds
  • 2 garlic cloves, roughly chopped
  • 1/2 tsp. crushed red chili flakes
  • 1 onion, quartered
  • 1 lb. green beans, trimmed
  • extra-virgin olive oil
  • Maldon sea salt, for finishing

DIRECTIONS

  1. Season pork shoulder generously with salt and pepper all over. Using a sharp knife, score skin about 1/8″ deep, cutting in a diagonal criss-cross pattern about 1/2″ apart. In the bowl of a mini food processor, combine 1 tablespoon kosher salt, sage, parsley, rosemary, fennel seeds, garlic, and chili flakes. Pulse until finely ground, 4 to 5 times. Massage the mixture evenly all over the inside of the pork shoulder. Lay pork shoulder skin side down and roll meat tightly, then tie with butchers twine.
  2. In the bowl of a slow cooker, spread onions in an even layer. Lay pork shoulder on top of onions and cook on low for 8 to 9 hours.
  3. Carefully remove pork from braising liquid and transfer to a cutting board. Drain excess liquid and pat pork with paper towel to remove moisture. (This will ensure a crisp skin and reduce splatter.) Heat a large skillet over high heat. Once pan is hot but not smoking, add 1 tablespoon olive oil and sear pork until crispy with a golden crust, rotating so it cooks 3 minutes on each side. (If skin is burning, reduce heat to medium-high.) Transfer to cutting board, remove butchers twine and cover loosely with foil to rest.
  4. Meanwhile, in a large pot add 1″ water and green beans. Bring to a boil, season with salt and simmer 5 to 6 minutes. Strain and serve immediately with sliced pork. Garnish with parsley and sea salt.

Best Texas Chili Recipe

TOTAL TIME: 2:30
PREP: 0:10
COOK: 2:20
LEVEL: EASY
SERVES: TK

INGREDIENTS

  • 8 slices bacon
  • 1 3- to 4-pound beef chuck roast, trimmed of fat and cut into 1” cubes
  • kosher salt
  • 1 large onion, diced
  • 2 jalapeños, minced
  • 2 cloves garlic, minced
  • 2 tbsp. tomato paste
  • 1 tbsp. ancho chili powder
  • 1 tbsp. chipotle chili powder
  • 1/2 tbsp. dried oregano
  • 1/2 tbsp. ground cumin
  • 1 28 oz. can crushed tomatoes
  • 1/2 c. lager beer
  • 32 oz. low-sodium beef broth
  • 2 c. water
  • Shredded cheddar, for serving
  • Sour cream, for serving
  • Chopped chives, for serving
  • Cornbread, for serving

DIRECTIONS

  1. In a large pot, cook bacon until crisp. Drain on paper towels and set aside.
  2. Add beef cubes to bacon fat and sear until browned on all sides. Season with salt. Set aside.
  3. Add onion, jalapeños, and garlic to pot and stir until soft, 5 minutes. Add tomato paste and stir, then add spice mix and stir until combined, then return beef and bacon to pot and add crushed tomatoes, beer, beef broth, and water.
  4. Bring to a boil, then reduce to a simmer and let cook until meat is tender, about 2 hours.
  5. Serve garnished with cheese and serve with corn bread.

Balsamic Glazed Wings

LEVEL: EASY

INGREDIENTS

  • 2 lb. party chicken wings
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. Italian seasoning
  • kosher salt
  • Freshly ground black pepper
  • 1 1/4 c. balsamic vinegar
  • 2 tbsp. honey
  • 3 cloves garlic, finely minced
  • Caesar dressing, for dipping (optional)

DIRECTIONS

  1. Preheat oven to 425º and place a wire rack on a large baking sheet. In a large bowl, toss chicken wings with olive oil and Italian seasoning and season with salt and pepper.
  2. Place on wire rack and bake until golden and crispy, 55 minutes to 1 hour.
  3. Meanwhile, in a small saucepan, combine balsamic vinegar, honey, and garlic. Bring to a simmer until slightly thick and reduced, 10 minutes.
  4. Transfer baked wings to a large bowl and toss with balsamic. Return to rack and broil until caramelized, about 5 minutes.
  5. Serve with caesar dressing, if using.

Honey BBQ Wings

TOTAL TIME: 1:15
PREP: 0:05
LEVEL: EASY
SERVES: 6

INGREDIENTS

  • 2 lb. chicken wings
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. paprika
  • 1 tbsp. garlic powder
  • kosher salt
  • Freshly ground black pepper
  • 4 tbsp. butter
  • 1 c. barbecue sauce
  • 1/4 c. honey
  • 2 tsp. hot sauce (add a couple more dashes if you like heat!)
  • Ranch, for dipping

DIRECTIONS

  1. Preheat oven to 400 degrees F and place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil, paprika, and garlic powder and season with salt and pepper. Transfer to prepared baking sheet.
  2. Bake until chicken is golden and skin is crispy, 55 to 60 minutes.
  3. Meanwhile, make sauce: In a small saucepan over low heat, melt butter. Add barbecue sauce, honey, and hot sauce and bring to a simmer. Let thicken, 5 minutes, then remove from heat.
  4. Heat broiler on low. Transfer baked wings to a bowl and toss with sauce until completely coated. Return to rack and broil (watching carefully!) until sauce caramelizes, 3 minutes.
  5. Serve with ranch.

The Easiest, Most Impressive Snack Stadium Ever

The Delish Ultimate Snack Stadium

2. The end zones: Chips and dips. With drinks as a foundation, we created cardboard levels to hold guacamole and hummus (the individual cups available at Costco were perfect for this set-up—guests can just grab and go). In each corner, we kept it simple (and avoiding dirtying bowls) by propping up open bags of chips and snacks.
3. The cheering sections: Pre-portioned cups. Individual cups of Pringles (best. party. snack. ever.) line up in front of the cans—and in front of them, cups of mozzarella sticks (each with a marinara-sauce base) and buffalo wings.
4. The field: Sandwiches and more. We took pre-made platters of sandwich wraps and placed them at the ends of the field. Then, with a spinach dip at the 50-yard line, we created a face-off between chips and veggies (taken from a pre-made veggie platter). At our party, chips won by a landslide. Duh.

Bacon Spinach Dip

TOTAL TIME: 0:45
PREP: 0:15
COOK: 0:30
LEVEL: EASY
SERVES: 8 SERVINGS

INGREDIENTS

  • 1 8- oz. block cream cheese, softened
  • 1/3 c. mayo
  • 1/3 c. sour cream
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 16- oz. package frozen spinach, thawed and squeezed of water
  • 10 slices bacon, cooked and crumbled
  • 1 c. grated Parmesan
  • 1 c. shredded mozzarella
  • 1 baguette, sliced

DIRECTIONS

  1. Preheat oven to 350º. Stir together cream cheese, mayo, sour cream, garlic powder, and paprika until combined.
  2. Fold in spinach, cooked bacon, Parmesan, and 3/4 cup mozzarella. Transfer spinach mixture to baking dish and sprinkle with remaining 1/4 cup mozzarella. (If mixture is very high in baking dish, place a baking sheet below dish to catch spillage.)
  3. Bake until golden and bubbly, 25 to 30 minutes.
  4. Make crostini: Drizzle bread with olive oil and season with salt. Toast until golden, 10 minutes. Rub with a garlic clove while still warm.
  5. Serve with crostini.

Best-Ever Guacamole

TOTAL TIME: 0:15
PREP: 0:10
LEVEL: EASY
SERVES: 4

INGREDIENTS

  • 3 avocados, pitted
  • Juice of 1 lime
  • 1 clove garlic, minced
  • 1 small red onion, diced
  • 1/4 c. chopped tomatoes
  • 1 small jalapeño (seeded if you prefer less heat), chopped
  • 1 tbsp. mayonnaise
  • 1/2 tsp. kosher salt
  • Freshly ground black pepper (optional)

DIRECTIONS

  1. In a large bowl, combine avocados, lime juice, garlic, onion, tomatoes, jalapeño, and mayo.
  2. Stir, then slowly turn the bowl as you run a knife through the avocados (this will ensure the mixture stays chunky). Once it’s reached your desired consistency, add salt and season with pepper (if using) and serve.

Sport your spirit with Jell-O shots in your team’s colors.

 

Atlanta Falcons Jell-O Shots

LEVEL: EASY
YIELD: 24 JELL-O SHOTS

INGREDIENTS

  • 24 plastic shot glasses
  • 3 1/2 tbsp. grape Jell-O powder
  • 3 1/2 tbsp. lime Jell-O powder
  • 3 envelopes Knox plain gelatin, divided
  • 2 1/2 c. Cold vodka
  • Black food coloring
  • 1/2 c. milk
  • 1/8 c. granulated sugar
  • 3 oz. box cherry Jell-O
DIRECTIONS
  1. Before starting, line up all shot glasses on one or two cookie sheets that will fit nicely in your fridge.
  2. For black layer: In a medium saucepan, mix together 1 cup water with grape Jell-O and lime Jell-O and sprinkle 1 envelope of gelatin on top. Allow mixture to sit for 1 minute, then whisk everything together and heat on medium until it reaches a simmer. Add 1 cup vodka and whisk together. Add several drops of black food coloring and mix well. Place 1 tablespoon plus 1 teaspoon of black Jello mixture into each plastic shot glass and place in the fridge for about 30 minutes.
  3. For white layer: In a medium saucepan, sprinkle 1 envelope gelatin over milk and allow mixture to sit for 1 minute. Add sugar and whisk everything together; heat on medium until it reaches a simmer. Add 1/2 cup vodka and whisk again. Wait for the white gelatin mixture to cool down to room temperature before layering (it can cause the colors to melt and bleed otherwise), then add about 2 teaspoons of white mixture to each shot glass. Refrigerate for another 30 minutes.
  4. For red layer: In a medium saucepan, mix together 1 cup of water with cherry Jell-O and sprinkle 1 envelope of gelatin on top. Allow mixture to sit for 1 minute, then whisk everything together and heat on medium until it reaches a simmer. Add 1 cup of vodka and whisk together. Allow mixture to cool down to room temperature, then top off each shot glass with 1 tablespoon plus 2 teaspoons of the red Jell-O. Refrigerate again for at least 3 hours before serving so the Jell-O shots are completely set.

New England Patriots Jell-O Shots

LEVEL: EASY
YIELD: 36 JELL-O SHOTS

INGREDIENTS

  • 36 plastic shot glasses
  • 3 12-count muffin tins
  • 3 oz. box berry blue Jell-O
  • 4 envelopes Knox plain gelatin, divided
  • 3 c. cold vodka, divided
  • 1 c. milk
  • 1/4 c. granulated sugar
  • 3 oz. box cherry Jell-O

DIRECTIONS

  1. Prepare shot glasses by placing each one in an individual muffin tin cavity and leaning them at an angle so they’re tilted at about 45 degrees.
  2. For blue layer: In a medium saucepan, mix together 1 cup water with blue Jell-O box and sprinkle 1 envelope gelatin on top. Allow mixture to sit for 1 minute, then whisk everything together; heat on medium until it reaches a simmer. Add 1 cup vodka and whisk together again. Place 1 tablespoon plus 2 teaspoons blue Jell-O mixture into each plastic shot glass and place in fridge for about 30 minutes.
  3. For white layer: Reposition your shot glasses so now they’re all slanted in the opposite direction, still at about 45 degrees. In a medium saucepan, sprinkle 2 envelopes gelatin over milk and allow mixture to sit for 1 minute. Add sugar and whisk everything together; heat on medium until it reaches a simmer. Add 1 cup vodka and whisk again. Wait for white gelatin mixture to cool down to room temperature before layering (it can cause colors to melt and bleed otherwise), then add about 1 tablespoon plus 1 teaspoon white mixture to each shot glass. Refrigerate for another 30 minutes.
  4. For red layer: In a medium saucepan, mix together 1 cup water with cherry Jell-O and sprinkle 1 envelope gelatin on top. Allow mixture to sit for 1 minute, then whisk everything together; heat on medium until it reaches a simmer. Add 1 cup vodka and whisk together. Allow mixture to cool down to room temperature, and turn all shot glasses so they’re upright. Once cooled, fill each shot glass up until even with top edges of blue and white layers (this will be about another 1 tablespoon). Refrigerate again for at least 3 hours before serving so Jell-O shots are completely set.
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