Hah – remember last week when I was harvesting greens from my window boxes? Well, with the thermometer reading 6 degrees this morning, I don’t have to tell you that I won’t be harvesting any more greens from them. Oh well, before too long I’ll be thumbing through the seed catalogs which arrive daily, thinking thoughts of spring. Yes, it’s a long way off, but Super Bowl isn’t. I wanted to share a couple of fun and yummy recipes to make your Super Bowl party memorable, regardless of whose team wins!
We always have a big crowd at our house, and it’s a tradition for me to make homemade glazed donuts. That recipe, with photos of happy little sous chefs, is right here on my site.
Guru in our backyard: Greg’s 2 ingredient buttermilk ranch wings
I met Greg Grisanti, Frisch’s chef for research and development, at a veterans’ garden event last summer. We found we had many similar interests when it comes to food. We both like to garden and experiment with natural foods.
Greg lives in Clermont county with his family and is a graduate of St. Xavier high. He went on to become a classically trained chef at Johnson & Wales University. Alumni include Tyler Florence and Emeril Lagasse, both of whom I’ve worked with, and I put Greg right up there with them, talent wise. He’s lots of fun to cook with, and humble, too. “I prefer to call myself a good cook”, he said. His research knowledge shows in the recipes he develops and fine tunes for the restaurants. Like using real lard in their pies and making 80% of their items from scratch.
Greg was a guest on my cable show and he featured recipes made with Frisch’s ingredients. I wanted party food that was easy and delish. We were both happy with these wings, which I’m now addicted to. I think you’ll be making them often, too. You’ll use 2 out of 3 of the wing parts. Here’s my slight adaptation.
3 dozen or so chicken wings, cut into 3’s (save small pointed wing joint for stock)
16 oz. jar of Frisch’s buttermilk ranch dressing
Optional add-ins: chipotle pepper sauce, ground cayenne, garlic
Preheat oven to 375.
Place wings in a 2 gallon baggie. Pour in dressing, squeeze air out, and seal. Gently massage bag to incorporate dressing with wings. Marinate for several hours in the refrigerator; overnight is best. Remove wings from bag and put in a colander to remove excess dressing. (Now I did not remove the dressing; I just poured the wings in a single layer on a baking sheet). Place wings on sprayed cookie sheet and bake 40 minutes or so, depending on the size of the wings, until cooked through and golden brown.
Serve with Frisch’s blue cheese dressing as a dipping sauce along with celery sticks if you like.
Baked Jalapeno poppers
Perfect party food with a spicy bite. A perennial fave.
1 pound nice size jalapenos, halved and seeded
8 oz. cream cheese
1 cup shredded sharp cheddar
1 cup shredded Jack cheese
6 bacon strips, cooked crisp and crumbled
1/2 teaspoon garlic powder
Salt to taste
Breadcrumbs, regular or Panko
Preheat oven to 325. Blend everything but breadcrumbs together. Put about 2 tablespoons into each half and roll in crumbs. Place on sprayed baking pan and bake for 20 to 35 minutes. The longer you bake them, the milder they become.
Watch Rita cut and seed hot peppers: Check my UTube video.