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.
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.
Feb 1, 2016
Crunchy and healthy, this easy to make recipe for roasted chickpeas is ready for munching in just 30 minutes! Set out a bowl for your game day party and watch them disappear! Oh, and kids love them too so consider making a batch for nutritious after-school snacking!
Chickpeas are a good source of Dietary Fiber, Protein, and Copper, Folate, and Manganese.
INGREDIENTS
1 (15 ounce) can chickpeas/garbanzo beans, drained
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Salt, to taste
INSTRUCTIONS
1. Preheat oven to 425°F
2. Heat oil in an ovenproof skillet. Add chickpeas, cumin and smoked paprika, cook for 2 minutes; stirring to coat. Season with salt.
3. Place skillet in oven and bake for 20 minutes.
4. Cool and serve!
If you’re looking for something a little bit spicier try this version…
INGREDIENTS
2 (14 ounce) cans chickpeas/garbanzo beans
1 1/2 tablespoons olive oil
2 teaspoons granulated sugar
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground paprika
1 teaspoons cayenne pepper
1/2 teaspoons garlic powder
1/2 teaspoon salt
INSTRUCTIONS
1. Preheat the oven to 425°F.
2. Drain and rinse the chickpeas in a strainer/colander. Layer chickpeas on paper towels and pat dry with more paper towels.
3. In a small bowl, mix together the seasonings.
4. In another bowl, add chickpeas and toss with the olive oil. Once coated with oil, sprinkle on 3 teaspoons of the seasoning mix, or to taste. You can save any remaining seasoning. Store in an airtight container in a dry, cool place.
5. Place the seasoned chickpeas in an even layer on a lined cookie sheet. Bake for 40-60 minutes; stirring once halfway through cooking time. NOTE: Monitor the chickpeas towards the end of cooking time as they can quickly burn. The chickpeas should be brown and crunchy. Let cool before serving.
Feb 1, 2016
Piled high with sweet and spicy pulled chicken, topped with slices of smoked chicken, cheese, pineapple and red onion, this sandwich is so good it may not make it to halftime.
Makes: 4 servings
INGREDIENTS
3 Chicken Breasts, slow-cooked and pulled
3/4 cup sweet & spicy BBQ sauce
1 red onion, thinly sliced
Fresh pineapple, sliced (or use canned pineapple rings)
Smoked Chicken Breast deli meat slices
Swiss or Mozzarella cheese slices
Fresh Romaine Lettuce
Hawaiian sweet rolls (or use hamburger rolls)
DIRECTIONS
Place chicken breasts and BBQ sauce in a crock pot and cook on high 4-5 hours or low 7-8 hours. Once cooked, and tender, use a fork to pull chicken apart until it is loosely shredded.
Grill pineapple slices. Lightly butter rolls and broil in oven until lightly browned. Assemble your chicken burger – layer in this order – pulled chicken, pineapple slice, smoked chicken deli slices, cheese slice, red onion slices, and finally, lettuce. Enjoy!
Feb 1, 2016
Bermudians are no strangers to cod fish cakes, and these crispy, golden-brown nuggets of yum are a spicy variation of the former – just the right size for serving as appetizers.
Dried, salted cod fillets.
INGREDIENTS
1 1/4 lbs boneless salted cod fish
3 potatoes
1 tablespoon olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon Habanero pepper, minced
3 tablespoons bell pepper. minced
1/4 cup parsley, finely chopped
1 teaspoon fresh thyme, minced
1 large egg
Freshly ground pepper to taste
2 teaspoons baking powder
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon sugar
1/3-1/2 cup milk
Vegetable oil for frying (about 3 cups)
DIRECTIONS
1. Rinse fish under cold water to remove excess salt. Place fish in a large pot and cover with cold water. Refrigerate, covered, overnight, changing the water three or four times.
Drain fish; discard water. Add more water and cook on medium-high heat to boiling. Reduce heat and simmer for 5 minutes. Drain off water and with a fork, flake cod.
2. Boil potatoes until tender. Drain and roughly mash.
3. Heat olive oil in large frying pan; cook onion and garlic, stirring, until onion softens. Add Habanero and red bell pepper. Cook for 1 minute longer.
4. Combine flaked cod, sauteed onion, garlic and pepper mixture, thyme, parsley and egg with potato mixture; mix well.
5. Roll teaspoons of fish mixture into football-shaped balls. Place on parchment lined baking sheet and refrigerate for 30 minutes.
6. Meanwhile, make the batter. Whisk together dry ingredients – flour, baking powder, smoked paprika, garlic powder and sugar. Gradually add the milk, starting with 1/3 cup, whisking well; add more milk, if necessary, until desired batter consistency is reached.
7. Heat oil in a deep skillet or saucepan. Dip each cod ball into batter mixture, allowing excess to drip off. Fry fritters, in batches, until heated through, crisp and golden-brown. Drain on paper towels.
Jan 25, 2016
Fontina cheese is a semi-soft Italian cow’s milk cheese, originating from the Aosta Valley in the Alps. Fontina cheese has a mild, nutty flavour and melts well, making it favourable for baking, and fondue, of course!
Seasoned with rosemary, garlic, and thyme, this baked Fontina recipe is perfect for dunking hunks of bread into its gooey deliciousness!
Prep Time: 15 min Cook Time: 6 min Servings: 4
INGREDIENTS
1 1/2 lbs Italian Fontina cheese, rind removed, diced into 1-inch cubes
1/4 cup olive oil
6 clove garlic, thinly sliced
1 tsp fresh thyme leaves, minced
1 tsp fresh rosemary, minced
1 tsp kosher salt
1 tsp black pepper, freshly ground
1 crusty French baguette, cut on the diagonal into 1/2-inch slices
DIRECTIONS
1. Preheat the broiler and move the oven rack to top position.
2. Arrange the cubes of Fontina evenly in a 12-inch cast-iron skillet or oven-safe skillet. Drizzle with olive oil. Sprinkle garlic, thyme, and rosemary over the cheese. Season with salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and golden brown.
3. Serve immediately accompanied with French bread slices for dipping.
