Cultivate It: Football Feast Treats

By: Melva Lloyd and Tiffani Haynes

Photo courtesy of www.ehow.com

Photo courtesy of http://www.ehow.com

Sunday afternoons always seemed to be reserved for church, family dinners and football; lots and lots of football.  And this Sunday is no different because over ten games will air on three major networks beginning at 1 PM, Eastern Time.  The New York Giants try to make another run towards the super bowl when the undefeated G-Men take on the winless Kansas City Chiefs in what should come as an easy victory for Eli Manning’s team.  And if one unbeaten NY team wasn’t enough for football fans, the NY Jets try to expand their winning streak when they visit the Louisiana Superdome to take on the New Orleans Saints, another team on a 3-0 win streak. 

The Dallas Cowboys fought off a loss to the Carolina Panthers to bring their record to 2-1; Tony Romo is hoping that his team will bring that same tenacity to the field when they take on the undefeated Denver Broncos this Sunday. 

While avid football fans, both male and female, ready themselves for a day full of first downs and touchdowns, let’s remember that football doesn’t always have to be solely about the game…

With football comes food and friends, it’s only natural. When hosting a football party you don’t want to spend a lot of time in the kitchen, you’re missing the game! So it’s important to find easy, tasty snacks for your guests.

Try some of these fast favorites for Sunday.

You can never go wrong with wings, and while buffalo or barbeque seem to be popular, here are some new recipes to try:

Orange-Glazed Chicken Wings

Photo courtesy of www.myrecipes.com

Photo courtesy of http://www.myrecipes.com

Yields 

4

Ingredients

1  cup  fresh orange juice (from about 2 oranges)

2  tablespoons  grated orange zest (from about 3 oranges)

6  cloves garlic, minced

1/4  cup  soy sauce

1  tablespoon  brown sugar

1 1/2  teaspoons  salt

1/2  teaspoon  fresh-ground black pepper

4  pounds  chicken wings

Preparation

1. Heat the oven to 400°. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.

2. On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.

Maple-Bourbon Glazed Chicken Wings with Canola Mayonnaise

Photo courtesy of www.myrecipes.com

Photo courtesy of http://www.myrecipes.com

Yield

12 appetizer servings

Ingredients

36  chicken wings (about 3 lbs.)

1  tablespoon  vegetable oil

1/2  cup  chopped onion

1/2  cup  pure maple or pancake syrup

1/2  cup  ketchup

1/4  cup  bourbon or whiskey

1  teaspoon  hot pepper sauce (optional)

1/2  cup  Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise

Preparation

1. Cut tips off wings; cut wings in half at joint.

2. In medium saucepan, heat oil over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden. Add syrup, ketchup, bourbon and hot pepper sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sauce thickens slightly. Remove from heat. With wire whisk, stir in Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise until smooth.

3. Grill or broil chicken wings, turning occasionally and brushing frequently with sauce, 15 minutes or until chicken is thoroughly cooked.

*Variation: Use a 2-1/2- to 3-pound chicken, cut into serving pieces instead of chicken wings and grill 40 minutes or until chicken is thoroughly cooked.

Inside of chips and salsa, serve something more filling, potato skins:

Sour Cream and Chive Potato Skins

Yield

Serves 8

Ingredients

6  large baking potatoes

Salt and pepper

1  16-oz. container low-fat sour cream

4  tablespoons  chopped chives

 

Preparation

1. Preheat oven to 400ºF. Scrub potatoes, prick all over with a knife and bake until tender and a knife easily pierces, about 1 hour and 25 minutes. Remove from oven and let rest until cool enough to handle.

2. Cut potatoes in half and scrape out flesh, leaving about 1/4-inch. Cut each half into 3 wedges.

3. Place wedges on a large rimmed baking sheet and mist potatoes with cooking spray. Sprinkle with salt and pepper. Bake for 10 minutes. Turn over and bake 10 minutes longer. Turn once more and bake for a final 10 minutes, until crispy.

4. Mix sour cream with chives, salt and pepper. Serve potato skins with sour cream mixture.

Of course, you can never go wrong with a healthy vegetable plate. You can gather your favorite vegetables and arrange them to your liking. 

 

After a winning game there’s nothing like a great dessert.

Caramel-Marshmallow Brownies

Photo courtesy of www.myrecipes.com

Photo courtesy of http://www.myrecipes.com

Yield

16 brownies

Ingredients

1  stick (1/2 cup) unsalted butter

2  ounces  unsweetened chocolate

3/4  cup  sugar

1/4  teaspoon  salt

2  large eggs

1  teaspoon  pure vanilla extract

1/2  cup  all-purpose flour

1/2  cup  walnut pieces

1/3  cup  white-chocolate chips

1/2  cup  mini-marshmallows

10  caramel candy cubes, unwrapped

1 1/2  tablespoons  heavy cream

Preparation

Preheat oven to 350°. Line an 8-inch square metal baking pan with a 12-inch sheet of foil, then grease foil.

Melt butter and chocolate in a medium saucepan over medium-low heat, whisking lightly until smooth and glossy. Remove from heat.

Whisk in sugar and salt, then beat in eggs one at a time until well blended. Stir in vanilla extract, then flour. Scrape into prepared pan and sprinkle walnuts evenly on top.

Bake brownies until set and slightly springy to touch, about 20 minutes. Remove pan from oven and turn off heat. Sprinkle chocolate chips and marshmallows on top, return pan to oven for 2 minutes, then transfer pan to a rack to cool.

Combine caramels and cream in a small bowl and microwave on medium (50 percent) power for 1 1/2 minutes; stir with a fork until completely smooth. Drizzle caramel-cream over brownies, then let them cool completely.

When cool, remove brownies from tray by lifting out foil, then transfer them to a board. Cut brownies into four pieces, then cut each quarter into four individual pieces.

*All  recipes are courtesy of www.myrecipes.com

 

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