Super Bowl weekend is finally upon us, which can only mean one thing – GAME DAY SNACKS!!! Oh, and football. And I guess some people really dig the commercials … and the half-time show … and the endless supply of cheap American beer. But seriously, it’s not about that. Any of that. IT’S ALL ABOUT THE FOOD.
Well, it is in our house anyway. While my husband and I are pretty ambivalent about who wins and who loses, we’re definitely excited about stuffing ourselves silly from opening kick-off to final whistle with these yummy homemade chicken wings. Bathed in a palate-pleasing mixture of soy sauce, honey, ginger and (lots and lots of) garlic, these baked wings can be thrown together by even the most novice chef in less than 30 minutes – with no frying or messy clean-up!
1 inch piece of fresh ginger, peeled + finely minced
3 cloves fresh garlic, finely minced
1/8 tsp Sriracha (or other hot sauce)
3 lbs raw chicken wings (or drumettes)
2 tbsp toasted sesame seeds
1 green onion, thinly sliced on the diagonal
Preheat oven to 425° Fahrenheit (215° Celsius) with baking rack on the upper third of the oven. Line a roasting pan or thick baking sheet with foil. Rub some canola or olive oil over the foil to keep the wings from sticking.
In a large bowl, whisk together soy sauce, honey, ginger, garlic and Sriracha hot sauce. Add wings and toss to coat thoroughly. Arrange skin-side down on prepared roasting pan or baking sheet, taking care not to crowd the wings.
Roast in oven for 15 minutes. Remove from oven, and – using tongs – flip wings over so they are skin-side up. Return to oven and bake for 10 additional minutes, until nicely browned. Remove from oven and cool for 5 minutes before serving.
Every once in a blue moon, my baking takes a decidedly healthy turn – and boy oh boy, am I glad it did today! These baked zucchini “fries” are so crispy and flavorful, I would gladly eat them in place of the potato variety (and that’s really saying something, considering my deep love of all things potato!). They’re a great vegetable option for finicky kids, picky spouses, or those looking to shed fat and calories without sacrificing great taste. I ate every bit of cheesy breading that ended up on the aluminum foil after baking, and I bet you will too – enjoy!
TIP: The key to crisp “fries” in this recipe – and in others using vegetables with high water content, such as squash, eggplant, or cucumbers – is disgorging (or degorging). This involves sprinkling the sliced surface of the zucchini with salt, waiting approximately 15-20 minutes, then rinsing and patting dry. The salt causes the excess water inside the zucchini to expel through osmosis, thus preventing sogginess in the final product. Don’t forget the rinse and pat dry, however, to avoid needlessly salty “fries”!
Place tomatillos, onion, garlic, and chile pepper in a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
Using a blender, carefully puree the tomatillos and water in batches until smooth. Serve chilled or warm, with chips (if desired).
I’ve been looking for a tasty appetizer recipe to share on this blog for a while, and this recipe is definitely a new favorite. Bite sized, easy to prepare, a really nice combination of flavors – yum!!
This recipe is featured in my go-to barbecue guide, Homestyle Barbecue, and is probably best prepared on a barbecue grill plate or flat plate, as instructed. But if you don’t have one, never fear – truth is, I don’t either! I popped these in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for approximately 10 minutes, and they turned out perfectly. Enjoy!
PARMA HAM, FETA AND HERB-STUFFED MUSHROOMS
Yields: 8 bite-sized appetizers
8 large flat field mushrooms, rinsed well and patted dry
5 ounces Parma ham, finely chopped
3.5 ounces fresh feta cheese, crumbled
1/4 cup fresh breadcrumbs
2 tbsp freshly grated Parmesan
1 tbsp chopped fresh parsley
2 tsp chopped fresh oregano
Freshly ground black pepper
2 tbsp extra-virgin olive oil
Remove the stalks from the mushrooms, set caps aside, and finely chop the stalks. In a mixing bowl, combine the chopped stalks, Parma ham, crumbled feta, breadcrumbs, Parmesan, parsley and oregano. Stir well and season with freshly ground black pepper. Add a small amount of water to hold the mixture together.
Divide the mixture among the mushroom cups and brush lightly with olive oil.
Cook on a hot, lightly oiled barbecue grill plate or flat plate, filling side up, for about 3 minutes. Cover loosely with aluminum foil and steam for 2 minutes. Or, as an alternative, bake in oven preheated to 400 degrees Fahrenheit (200 degrees Celsius) for 8-10 minutes.