Superbowl 2014: Sticky Wings, Broccoli Salad, and Guacamole

For this year's Superbowl Party, I decided to make Chicken Wings (they were on sale at the store).  This slow-cooked version finished under the broiler kept the chicken nice and moist with a deliously sweet and gooey sauce that was finger-lickin' good.  Really superb.    The broccoli salad tasted healthy and fresh, thanks to the blanching technique.  Jeremy didn't like the raisins, but I liked the little bite of sweetness with the salty bacon and walnuts in the salad.  This guacamole recipe is a keeper too.  Mmmm, guac.

Sticky Wings
from Slow Cooker Revolution
Serves 4-6

Ingredients:
1/4 cup packed brown sugar
1 tablespoon soy sauce
2 tablespoons minced fresh ginger
4 garlic cloves, minced
1/4 teaspoon Cayenne pepper
3-4 pounds whole chicken wings, wingtips discarded and wings split
salt and pepper
For basting sauce:
1/2 cup packed brown sugar
1/4 cup water
1/4 cup tomato paste
3 tablespoons soy sauce
1/4 teaspoon Cayenne pepper

Directions:
Season the chicken with salt and pepper and add to slow cooker.  Combine brown sugar, soy sauce, ginger, garlic, and Cayenne, and add to slow cooker, tossing to coat chicken.  Cook until chicken is tender, about 4 hours on low.

Place a wire rack on a foil-lined baking pan and coat with vegetable spray.   Transfer chicken to rack; discard accumulated liquid in slow cooker.

Combine ingredients for the basting sauce and brush chicken with half the mixture.  Broil until lightly charred, about 10 minutes.  Flip chicken over, brush with remaining sauce, and broil on second side 5-10 minutes.  Serve with extra napkins. :)

*****

Broccoli Salad
Recipe adapted from Cooking for Two-2013
Serves 2-4

Ingredients:
1 head broccoli, florets cut (~10 oz)
2 slices bacon, cooked and chopped
1/4 cup light Miracle Whip (or mayo)
1/2 tablespoon Balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons raisins or dried cranberries
3 tablespoons toasted chopped walnuts
1/2 cup shredded cabbage 
1/2 small shallot, minced

Directions:
To blanch broccoli (which helps reduce woodiness and eliminates need for sugar): Boil water in a medium pot; add broccoli and cook for 1 minute.  Drain and immediately place broccoli in a large bowl of ice and water to cool, about 2 minutes.  Drain again and spin dry.

In a large bowl, whisk together the Miracle Whip, vinegar, salt, and pepper.  Add the broccoli and all the other ingredients and toss to combine.

****

Guacamole

Ingredients:
3 ripe Haas Avocados
1 lime, juiced (about 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon Cayenne pepper
2 tablespoons minced shallot
1 clove garlic, minced
2 Roma tomatoes, seeded and chopped
2-3 tablespoons chopped fresh Cilantro leaves

Directions:
Mash the avocado, lime juice, and salt together in a medium bowl.  Add everything except for the tomatoes and mix to combine.  Gently fold in the tomatoes.  Cover and refrigerate for 1 hour before serving.

Soft Pretzels

Mmmm, soft pretzels.  Work was having a "bring a treat to work" day, and I thought about baking the usual cookies/brownies/cupcakes, but I felt like doing something different.  This was on my bucket list of things to try, so I went for it.  They turned out great.  I attempted to make a few with a cinnamon-sugar topping instead of salt, and the cinnamon got a little burnt, so I don't recommend that.    Also, I recommend eating them sooner rather than later because they got a little dough-y and chewy as they sat throughout the day.  But fresh out of the oven--- they tasted just like the pretzels at a ballpark.  Yum.


Soft Pretzels
Recipe from Alton Brown - Food Network
Makes 8-12 pretzels

Ingredients:
1&1/2 cups warm water (110-115ºF)
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4&1/2 cups flour
2 ounces unsalted butter, melted
vegetable oil, for pain
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
pretzel salt  (I used course sea salt)

Directions:
Combine the water, sugar, and salt in the bowl of a stand mixer and sprinkle the yeast on top.  Allow to sit for 5 minutes or until the mixture begins to foam.  Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined.  Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, about 4-5 minutes.  Remove the dough from the bowl, clean the bowl, and oil it with vegetable oil.  Return the dough to the bowl, cover with plastic wrap, and let it sit in a warm place for 50-55 minutes until the dough has doubled in size.

Preheat the oven to 450º.  Line two baking sheets with parchment paper and lightly brush with the vegetable oil.  Set aside.

Bring the water and baking soda to a rolling boil in a large pot.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 to 12 equal pieces.  Roll out each piece of dough into a 24-inch rope.  Make a U-shape with the rope, cross the ends over each other and press into the bottom of the U to form a pretzel shape. 

Place the pretzels, one at a time, into the boiling water for 30 seconds.  Remove them from the water using a large spatula and place on the parchment-lined baking sheet.   Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.  Bake until golden brown in color, about 10-14 minutes.  Transfer to a cooling rack for at least 5 minutes before serving.

Homemade Pizza and Game Day Goodies

Sausage and Pepper Pizza  (2013 Cookbook Challenge)
from The New Best Recipe Cookbook


Pizza:
1 recipe Pizza Dough (see below)
1 recipe Tomato Sauce (see below)
3/4 pound bulk Italian Sausage, broken into bite-sized pieces
1/4 cup water
1/2 tablespoon olive oil
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 small onion, chopped
4 ounces mozzarella cheese, shredded
cornmeal, for dusting the pizza peel

Quick Tomato Sauce: (makes enough for 2 large pizzas)
1 (28-oz) can basil & oregano diced tomatoes
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced or pressed
salt and pepper

Place tomatoes in food processor and pulse until mostly smooth. Heat the oil and garlic in a saucepan over medium heat until garlic is sizzling.  Stir in tomatoes.  Bring to a simmer and cook, uncovered, until the sauce thickens, ~15 minutes.  Season with salt and pepper.

Pizza Dough:  (makes enough for 3 medium or 2 large pizzas)
1/2 cup warm water (~110º)
1 envelope instant yeast
1&1/4 cups water, room temperature
2 tablespoons extra-virgin olive oil
4 cups bread flour, plus extra (can use regular flour)
1&1/2 teaspoons salt

Measure the warm water into a 2-cup liquid measuring cup.  Sprinkle the yeast over the water and let it stand until dissolved and swells, about 5 minutes.  Add the room-temperature water and oil and stir to combine.     Combine flour and salt in the bowl of a standing mixer (alternatively, you could use a food processor or knead by hand).  Slowly add liquid ingredients and mix at a slow speed until a cohesive mass forms.  Replace the paddle with the dough hook.  Knead at low speed until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, place it in a deep bowl coated with cooking spray, cover with plastic wrap, and let sit in a non-drafty room for about 2 hours until the dough has doubled in size.

Meanwhile, make tomato sauce (see recipe above).  Place a pizza stone on a rack in the lower third of the oven.  Heat the oven to 500 degrees for at least 30 minutes.  Prepare toppings.  Put the sausage and water in a large skillet.  Cook over medium-high heat until the water evaporates and the sausage cooks through and browns, about 10 minutes.  Remove the sausage with a slotted spoon and set aside.  Add oil and saute the peppers and onions until softened slightly, about 4 minutes.  Set aside.

After the dough has doubled, deflate it by pressing down on it with your fist.  Divide the dough and form each into a ball.  (Any remaining dough not used can be put in an airtight container and you may freeze for several weeks.)   Let dough relax for 10 minutes.  Flatten the dough into a disc, and starting at the center and working outward, press the dough until it is about 1/2 inch thick.  Holding the center in place, stretch the dough outward, repeating until the diameter is 12-14inches.  Use your palms to flatten the edges.  Carefully lift the dough and transfer to a pizza peel dusted with cornmeal.  Brush with a little olive oil and add sauce, sausage, and vegetables.  Slide the dough from the peel onto the heated pizza stone in the oven and bake until the crust edge starts to brown, 6 to 12 minutes.  Sprinkle with mozzarella cheese and bake until the cheese melts, just 2 or 3 minutes.  Remove pizza from the oven, cut into wedges, and serve immediately.

******

Vegetable Dip  (2013 Cookbook Challenge)

from Dairyland Seed 100 Years and Still Cooking

Ingredients:
1 cup sour cream
1 cup mayonnaise
3 tablespoons parsley flakes
3 tablespoons onion, minced
4 teaspoons dill weed
3 teaspoons Lawrey's seasoned salt

Mix together. Chill.

******

Chocolate Football Strawberries

Directions:   
Melt Wilson Milk Chocolate Candy Melts in a glass bowl in the microwave (or use a double boiler on the stove).  Dip strawberries in the melted chocolate.  Let cool and set.  Melt white chocolate and scoop into a frosting bag.  Pipe lines onto chocolate to resemble a football.

Jeremy's Green & Gold Superbowl Recipes

***Guest Blog!***  

For this year's Superbowl Party, I took the easy road and merely made Sloppy Joes and put out some fruit, veggies, cookies, and chips and salsa.  But Jeremy actually made some Green and Gold recipes for our little party, so I'm posting on his behalf.


GREEN & GOLD 7-LAYER FINGER JELLO

Adapted from http://foodlibrarian.blogspot.com/2009/02/valentines-5-layer-finger-jello.html

Ingredients:
4 packages (3 ounce each) Jello (2 lemon, 2 lime)
6 packets Knox unflavored gelatin
1 can (14 ounces) sweetened condensed milk

Directions:
Mix 1 package flavored Jello with 1 package of unflavored gelatin. Add 1 cup boiling water. Stir to dissolve. Cool to room temp and pour into 9 x 13 glass pan. Refrigerate for 15 to 20 minutes (and make sure your refrigerator is level!)

Add 2 cups boiling water to 2 packets of unflavored gelatin.  Mix in the can of sweetened condensed milk. Cool to room temperature and pour 1 cup of milk mixture over first layer of Jello. Refrigerate for 15 to 20 minutes.   Repeat above steps for remaining Jello and milk layers.  Then refrigerate 2 hours and cut into squares.

Notes:
Sugar free Jello was used... I doubt anyone can taste the difference.  Make sure the liquid Jello has cooled (about 10 minutes) before you pour it on top of an existing layer... but you can't wait too long or it starts to set up at room temperature.


 TOUCHDOWN TACO DIP

Adapted from http://allrecipes.com//Recipe/taco-dip-i/Detail.aspx

Ingredients:
1 (8 ounce) package light cream cheese, softened
1 (8 ounce) container nonfat sour cream
1 (1.25 ounce) package taco seasoning mix
1/2 (4 ounces) bag shredded lettuce
1 cup shredded cheese
1 large chopped tomato
1 green bell pepper, chopped (optional)
1 small can (2.25 ounce) black olives, drained (optional)
1/4 cup taco sauce (optional)

Directions:
In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in an 8 x 8 glass baking dish. If desired, spread mixture with a layer of taco sauce. Top the mixture with lettuce, cheese, tomatoes, bell pepper and black olives.

Notes:
Left off the peppers and olives due to the preferences of guests.  If it was me eating the whole batch of dip I definitely would have thrown them on there... maybe some onion too.  Taco sauce (Ortega hot) was only placed on half of the dish.


 PACKER PUDDING PIE

Ingredients:
1 graham cracker pie crust
2 packages (3.4 oz each) lemon instant Jello pudding mix
2 3/4 cup milk
1 container (8 ounce) whipped topping, thawed
Green food coloring

Directions:
Beat pudding mix and milk with whisk for 2 minutes.  Pour into pie crust and level.  Place in refrigerator 3 hours or until set.  Add green food coloring to whipped topping and stir lightly.  Spoon topping onto pie.

GO PACK GO!  GO PACK GO!

Lime Chicken Tacos

I liked these extremely easy tacos which made a tasty Superbowl dinner.  I bought pre-shredded chicken and I skipped the 5-hour process and just dumped everything into the slow cooker all at once and let it heat on low for an hour or two until we were ready to eat.  As a result, I really didn't notice the lime flavor at all because it didn't marinade long enough, but it still tasted good.  The yield of 12 tacos is accurate.  

Lime Chicken Tacos
Makes 12 tacos (148 calories)

Ingredients:

1&1/2 pounds boneless skinless chicken breasts

3 tablespoons lime juice

1 tablespoon chili powder

1 cup frozen corn

1 cup chunky salsa

12 fat-free flour tortillas (6 inches)

Sour cream, shredded cheddar cheese, and lettuce: optional

Directions:

Place the chicken in a 3-qt slow cooker.  Combine lime juice and chili powder; pour over chicken.  Cover and cook on low for 5-6 hours or until chicken is tender.

Remove chicken; cool slightly.  Shred and return to the slow cooker.  Stir in corn and salsa.  Cover and cook on low for 30 minutes or until heated through.  Serve in tortillas with sour cream, cheese, and lettuce if desired.