Chorizo Chili Bowls

Jan 30, 2017

These roll-size bread bowls, filled with classic Mexican chili and topped with cheese, are hearty enough for big appetites.

Ingredients

Chorizo is a seasoned pork sausage widely used in Spanish, Mexican, and Portuguese (chouriço) cooking. It is typically made from coarsely chopped fresh or smoked pork and red pepper and seasoned with chili pepper and paprika – hence the red colour.

1 medium white onion, chopped
1 red bell pepper, chopped
12 oz. chorizo sausage, casing removed, roughly chopped
4 garlic cloves, minced
1/4 tsp. ground black pepper
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
1 small can green chilies
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn niblets
8 ready-to-bake whole wheat roll dough
2 cups shredded cheese – mozzarella or cheddar

Instructions

1. In a large pot, cook onion in a little oil, stirring, for about 3 min or until onions are softened. Add chili powder, paprika, black pepper, chorizo, garlic and red bell pepper and cook, stirring, for 2 min or until red pepper starts to soften.
2. Add diced tomatoes and bring to a boil, stirring constantly. Add tomato sauce and green chiles, reduce heat and simmer, stirring occasionally, for about 20 min or until slightly thickened. Stir in beans and corn niblets and simmer, stirring occasionally, for about 20 min or until chili has thickened and the flavours have melded.
3. Prepare and bake roll dough according to package instructions.
4. Remove from oven and allow rolls to cool enough to handle. Turn oven heat to broil.
5. Using a small serrated knife on a slight angle inward, cut out a circle from the top of each roll; set aside tops. Using a fork, hollow out roll, leaving a 1-inch (2.5 cm) thick wall around the edge and about 1/2-inch (1 cm) at the bottom.
6. Place bowls on a baking sheet. Ladle chili into bowls and sprinkle with shredded cheese. Place baking sheet in the oven and broil until cheese is melted; approx. 3-5 minutes.
7. Place chili bowls on serving a plate with tops on the side.

Baked Crab Dip

Jan 30, 2017

PREP TIME: 10 min  ¦  BAKE TIME: 15 min  ¦  TOTAL TIME: 25 min  ¦  SERVES: 6

Warm up your game day guests with this Baked Crab Dip. So deliciously good, it will be the hit of your party, and we’re positive there won’t be any leftover! Serve with pita chips, toast points, mini bagels, crackers, or raw vegetables.

Ingredients

2 ounces cream cheese, softened
1 tablespoon mayonnaise
1/4 cup sour cream
1 tablespoon butter, softened
1/4 teaspoon seasoning salt
1/8 teaspoon paprika
4 teaspoons minced onion
4 teaspoons minced green bell pepper
1/4 cup finely shredded mozzarella cheese
6 oz. lump crab meat

Directions

1. Pre-heat oven to 350°F.
2. Mix cream cheese, mayonnaise, sour cream, and butter until smooth and creamy.
3. Blend in seasoning salt and paprika.
4. Stir in onion, green pepper, mozzarella cheese, and crab meat.
5. Bake for 10-15 minutes, until bubbly and lightly browned.

Fried Ginger Garlic Chicken Wings

Jan 30, 2017

Prep time: 20 mins  ¦  Cook time: 1-hour  ¦  Total time: 1 hour 20 mins  ¦  Makes: 12 servings

You can’t have a football party without wings! These chicken wings are coated in a light tempura batter, fried until golden and crispy, then tossed in a sticky, sweet garlic sauce – perfect finger food for game day snacking!

Ingredients

5 lbs chicken wings
Chinese Five Spice
5 oz tempura batter mix
Oil for frying, corn or peanut
Ground sea salt
Sesame seeds, lightly toasted

For the Sauce
6 tablespoons minced garlic
6 tbsp minced ginger
6 tablespoons minced scallions
1 cup seasoning soy sauce
2 tablespoons sesame oil
2 cups honey
1/2 cup dark brown sugar, firmly packed

Instructions

1. Add all ingredients except sesame seeds to a 3-quart saucepan. Bring the mixture to a boil over medium heat. Reduce heat and simmer, stirring frequently, until sauce has reduced and thickened slightly; about 15-20 minutes.  Turn off heat, cover saucepan, and let sit while frying chicken wings.
2. Rinse chicken wings in cold water and pat dry with a paper towel.
3. In a small bowl mix together tempura batter mix and Chinese Five Spice.
4. Heat a large non-stick skillet or wok over medium-high heat. Add the peanut oil, and let oil temperature reach 360°F.
5. Dredge each wing in the batter mix and add to hot oil. Work in batches adding only 5 or 6 wings to oil at a time. Do not overcrowd. Fry each batch for about 10 minutes; or until wings are cooked through, golden brown and crispy. Remove wings to a paper towel lined baking sheet and immediately sprinkle with sea salt. Repeat batches until all the wings are fried.
6. Place chicken wings in a large mixing bowl. Toss with 2 cups Garlic-Ginger Sauce; coating thoroughly.
7. Transfer wings to a serving platter and sprinkle with toasted sesame seeds. Serve with remaining sauce.