Wing it at the Super Bowl

Published the week of January 29, 2015

Americans will eat over one billion chicken wings during the Super Bowl, and for good reasons. Wings are tasty, versatile, and easy to nibble on while watching the big game. And when you choose a baked recipe over fried, they are easier to prepare as well.

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Teriyaki Chicken Wings

1 cup water
1 cup soy sauce
1 cup granulated sugar
1/4 cup pineapple juice
1/4 cup vegetable oil
1 tablespoon minced fresh garlic
1 tablespoon minced fresh ginger
3 pounds chicken wings

In a large glass or ceramic bowl, whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.

Preheat oven to 350 degrees. Lightly grease a baking sheet. Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking sheet. Discard the remaining marinade. Bake wings until chicken is no longer pink and juices run clear, about 1 hour. Makes 12 servings.

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Buffalo Chicken Wings

12 chicken wings
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 tablespoon white vinegar
3 teaspoons hot pepper sauce
1/4 teaspoon salt

Preheat oven to 350 degrees. Melt 2 tablespoons butter in a 9×13-inch baking dish in preheated oven. Coat chicken with flour, shake off excess, and place in dish. Bake uncovered for 20 minutes. Turn pieces and bake, uncovered, until chicken is no longer pink and juices run clear, about 20 to 25 minutes. Drain on paper towels.

In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce, and salt; mix until well blended. Add chicken and toss until evenly coated with mixture. Makes 6 servings.

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Honey Garlic Chicken Wings

1 large white onion, chopped
1/2 cup honey
1/2 cup brown sugar
1/4 cup soy sauce
1/4 cup butter
2 teaspoons mustard powder
1-1/2 teaspoons garlic, minced
5 pounds chicken wings
In a saucepan over medium heat, stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic; cook until hot, about 5 minutes. Spread chicken wings in an even layer into a shallow baking dish; pour sauce over the wings. Marinate wings in refrigerate at least 1 hour.
Preheat oven to 350 degrees. Bake the chicken wings, turning occasionally, until no longer pink and juices run clear, about 90 minutes. Makes 18 servings.

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Pantry Pointers

Ranch dressing and barbecue sauce are the most popular dips for chicken wings, followed by bleu cheese dressing.

Make snappy apps with dill pickles

Published the week of December 21, 2015

Pickles appeal to nearly everyone in nearly every age group. When served in a simple bowl, pickles have a place on any holiday tables. But the tantalizing taste can offer much more when dill pickles become ingredients in some tasty — and different — appetizer recipes. So whether you are celebrating Christmas or ringing in the New Year, try adding pickles to your appetizer menu.

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This recipe also works well with salami.

Pickle Rolls

1 32-ounce jar dill pickles
1 8-ounce package cream cheese, softened
1 pound sliced deli ham
10 6-inch flour tortillas

Spread cream cheese on one side of a tortilla. Place a slice or two of ham over this. Spread another layer of cream cheese over the ham. Roll a pickle up in the tortilla and slice the roll into finger food-sized pieces. Refrigerate the rolls if you aren’t serving them immediately. Makes 20 servings.

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In addition to serving with tortilla chips, this salsa is also good on hot dogs and hamburgers including appetizer-sized sliders.

Dill Pickle Salsa

1 large tomato
1/2 cup diced dill pickles
2 tablespoons cilantro, chopped
1/3 cup onion, chopped fine
1 tablespoon pickle juice
1 tablespoon oil
Salt and pepper, to taste

Dice the tomato and discard part of the seeds. Place in a medium bowl; add pickles, cilantro, onion, pickle juice, and oil. Season with salt and pepper to taste. Makes 4 to 6 servings.

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Although you need to chill this dip before serving to allow the flavors to blend, you may find that chips scoop it up easier if you allow the dip to come to room temperature before serving.

Dill Pickle Dip

8 ounces cream cheese, regular or reduced fat, softened
2 dill pickles, finely chopped
2 tablespoons onions, finely chopped
2 tablespoons pickle juice, or more to taste
1 dash salt
1 teaspoon dried dill weed

In a medium bowl, mix cream cheese, pickles, onions, pickle juice, salt, and dill weed. Add additional pickle juice if desired. Chill for one hour to allow all flavors to blend. Serve with potato chips. Makes 8 servings.

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Pantry Pointers

Pickles are a great part of any antipasto platter. Just slice dill pickles and arrange them on the platter with marinated mushrooms, marinated artichoke hearts, black or Kalamata olives, and thin slices of salami, ham, and provolone cheese. Drizzle with your favorite Italian salad dressing, and serve with breadsticks or slices of Italian bread.

Little bacon bits bring big flavor

While bacon bits may have a permanent home on salad bars everywhere, their use doesn’t stop there. They are a tasty addition to everything from scrambled eggs to spinach to pizza.

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Cheddar Ranch Dip

1 16-ounce container sour cream
1 1-ounce package dry Ranch-style dressing mix
1 3-ounce can bacon bits
1 cup shredded Cheddar cheese

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator until flavors blend, at least 20 minutes. Makes 24 servings.

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Potato Skins

6 potatoes
8 ounces shredded Cheddar cheese
2 tablespoons bacon bits
1 16-ounce container sour cream

Preheat oven to 400 degrees. Lightly grease a 9×13-inch baking pan. Pierce potatoes with a fork. Microwave the potatoes on high until they are soft; approximately 10 to 12 minutes. Cut the potatoes in half vertically. Scoop the inside out of the potatoes, until 1/4 inch of the potato shell remains. Arrange shells in the prepared baking pan. Bake until crispy, about 45 minutes. Fill the shells with cheese and bacon bits; bake until cheese melts, about 5 additional minutes. Serve hot with sour cream. Makes 6 servings.

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Bacon Cheeseburger Meatloaf

1-1/2 pounds lean ground beef
1/2 cup barbeque sauce
1/2 cup milk
1 egg
1/2 4.3-ounce package real bacon bits
1 teaspoon Worcestershire sauce
Salt and ground black pepper to taste
1/2 cup dry bread crumbs, or as needed
4 ounces sliced processed cheese food, such as Velveeta
2 tablespoons barbeque sauce

Preheat oven to 350 degrees. Grease a 5×9-inch loaf pan. Mix ground beef, 1/2 cup barbeque sauce, milk, egg, bacon bits, Worcestershire sauce, salt, and black pepper in a bowl; stir in bread crumbs to desired consistency. Place half the ground beef mixture into the prepared loaf pan and press an indentation into the meat mixture, leaving a 1-inch rim of meat all around the indentation. Fill the indentation with processed cheese and top with remaining meat mixture. Press lightly to seal. Brush 2 tablespoons barbeque sauce over the meatloaf. Bake until juices run clear and a meat thermometer inserted into the center of the loaf reads at least 160 degrees, about 60 to 80 minutes. Makes 6 servings.

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Pantry Pointers

To make your own bacon bits, partially freeze bacon to make it easier to slice. Cut it into 1/4-inch squares and fry over medium-high heat until done. Store leftovers in the freezer.