Here are some classic recipes for your Superbowl Sunday!
Crispy Chicken Wings
- 4 pounds free-range chicken wings cut into pieces
- 2-4 Tablespoon sunflower or other oil*
- Blue Cheese Dip
- 1 cup crumbled blue cheese softened
- 1/4 cup sour cream
- 1/3 cup mayonnaise
- 1 Tablespoon lemon juice
- Sea salt and ground black pepper
Preheat oven to 450°.
Line a baking sheet with parchment paper or tin foil and set a heat-proof wire rack on top.
Dry the chicken wings well and transfer them to a large bowl. Toss with a little oil and season with salt and pepper. Place on rack and bake for 30 minutes, turn the wings over and bake until crisp, 20 -30 minutes.
Bake for 30 minutes; flip and continue to cook until crisp and golden brown, (about 20-30 minutes longer), until golden browned and crispy.
Serve wings immediately.
*Note:
You could toss the wings with a little BBQ sauce instead of the oil if you want them with more flavor or spiciness.
Olivada (Olive Dip)
- 1 cup pitted brine-cured black and/or green olives
- 1 Tablespoon red wine vinegar
- 1/3 cup olive oil
- 1 Tablespoons capers drained and rinsed
- 1 clove garlic
- 1 pinch crushed red peppers
- Sea salt and fresh ground pepper
Combine all ingredients except salt and pepper in a food processor and process to desired consistency. Season with salt and pepper, to taste.
Refrigerate up to 3 days, let come to room temperature before serving.
Sun Dried Tomato Pesto
- 1 jar Melissa’s Sun-Dried Tomatoes, drained and reserve olive oil
- ¼ cup reserved olive oil
- 1 cup firmly packed basil leaves
- 1 garlic clove
- ¼ cup Parmesan cheese
- Sea salt and pepper
Add tomatoes, olive oil, basil, garlic and Parmesan cheese in a food processor and puree.
Season with sea salt and fresh ground peppers. Can be made ahead and refrigerated. Let come to room temperature before serving.
Marinated Cucumber and Cherry Tomato Salad
- 3 medium cucumbers, peeled and sliced ¼ inch thick
- 1 pound cherry tomatoes, cut in half
- 1 medium red onion, sliced and separated into rings, optional
- ½ cup red wine vinegar
- ¼ cup sugar
- 1 cup water
- ¼ cup oil
- Sea salt and fresh ground pepper
Combine ingredients in a large bowl and mix well. Refrigerate at least 2 hours before serving so the flavors have a chance to blend.
French Bread Pizza
In reality you can make this with whatever toppings you like but here’s my version.
- 1 loaf French bread, cut in half lengthwise
- ½ cup pizza or pasta sauce
- 1-2 cups mixed mozzarella and fontina cheese, grated
- 1 box sliced crimini, brown or white mushrooms
- 1 small can sliced black olives, drained
I like to lightly toast the bread on broil before adding the toppings.
Spoon the pasta sauce over the lightly toasted bread, top with cheese, mushrooms & olives, bake until the cheese melts, about 8-10 minutes. I use a toaster oven as it bakes faster than having to heat your large oven.
