SuperBowl Sunday Recipes

 

Peppery Chicken Wings

Ingredients

• 4 lbs (2 kg) chicken wings or drumettes
• 2 tbsp (30 mL) Montreal steak spice, Montreal chicken spice or Homemade Spice Mix (see below)
• 1 tbsp (15 mL) Tabasco sauce
• 1 tbsp (15 mL) apple cider vinegar or white vinegar
• 1 tbsp (15 mL) vegetable oil

Chicken wings are great for Friday night noshing, and these have just the right mix of heat, spice and tang. A shake of store-bought Montreal steak spice or chicken spice will do the trick. Both are popular blends sold in jars at your supermarket. Use drumettes if you want a healthier version ? they’re a little meatier than wings and have less fat.

1. Instructions

 
2. Arrange racks in top and bottom thirds of oven. Preheat oven to 450F (230C). Line 2 baking sheets with foil. For crispier wings, place chicken on a wire rack on each sheet. Cut off and discard wing tips, as they tend to burn and don¿t have much meat on them. Place wings in a large bowl. Sprinkle with Montreal steak spice and drizzle with Tabasco, vinegar and oil. Toss to evenly coat wings.
 
3. Spread wings out on racks. Roast in preheated oven until skin is crispy and brown, 40 to 50 minutes. Don¿t turn wings over during roasting. Remove from oven. Fantastic with beer and tangy coleslaw.

4. Wing Dips

5. Want a cool dip for spicy wings? Grab extra napkins and try:
6. * creamy salad dressings, such as cucumber, caesar or Greek feta
7. * yogurt or sour cream with dill
8. * sour cream with blue cheese

Super Fast Chili

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 227 g pkg sliced button mushrooms
• 796 mL can diced tomatoes
• 1/2 450 g pkg lean ground beef
• 2 tbsp chili powder
• 1 tsp garlic powder
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 796 mL can red kidney beans, drained and rinsed
• sour cream, grated cheddar cheese and thinly sliced green onions (optional)

A traditional pot of chili made just the way you like it; with beans, tomatoes and cheddar cheese.

Instructions

• Heat a large saucepan over medium. Add oil, then onion and mushrooms. Cook until onion and mushrooms are soft, about 3 min. Crumble in meat and add seasonings. Using a fork, stir frequently to break meat up. Cook until no pink remains, 3 to 5 min. Reduce heat to medium-low. Stir in tomatoes and simmer, covered, until flavours develop, about 10 min.
• Stir in beans and cook until hot, about 2 more min. Spoon chili into bowls. Top with sour cream, cheese and green onion. Keeps well up to 3 days.

Ingredient Tip:

Chili powder is a mild blend of chili peppers, herbs and spices. Add cayenne or chili flakes for more punch.

Barbecue Chicken Tostadas

 

Ingredients

• FOR MEXICAN SALSA VERDE:
• 2 garlic cloves
• 1 anchovy fillet
• 1/4 cup capers, drained
• zest from 1 lime
• 2 tbsp lime juice
• 1/3 cup olive oil
• 1/4 cups coarsely chopped, packed flat-leaf parsley
• 1 1/4 cup chopped packed cilantro
•  
• FOR BBQ-CHICKEN TOSTADAS:
• 6 inch flour tortillas
• 1/2 cup sliced BBQ chicken
• thinly sliced fresh chilies
• chopped cilantro
• squeeze fresh lime juice

 

Jalapeno Pan Fries

 

 

 

 

ingredients

4 medium yellow potatoes cut into 1/2 inch sticks

2 tbsp vegetable oil

2 chopped green onions

1 seeded and diced jalapeno

1/4 tsp salt

 

 

 Instructions 

 

Boil a medium pot 1/3 full of water. Peel and cut 4 medium yellow potatoes into 1/2-in. sticks. Boil 5 min. Drain well and pat really dry. Heat a large non-stick pan over medium-high. Add 2 tbsp vegetable oil, then potatoes. Fry, pressing them against the pan to brown, about 10 min. Add 2 chopped green onions, 1 seeded and diced jalapeno and 1/4 tsp salt. Cook 3 more min