Super Bowl Food

I made these for our Superbowl appetizer dinner. I always make a big deal about our nibbles for the Super Bowl. I have made spicy wings before and thought I would make something tamer and not burn up hubs stomach. These are so delicious. Marinate in the refrigerator before you cook them in the crock pot. Then put them under the broiler after they are tender. Very moist and delicious. These disappeared quickly!

Ingredients

20 whole chicken wings (and legs if you like) (about 4 pounds)
1 cup reduced-sodium soy sauce
1/4 cup white wine or reduced-sodium chicken broth
1/4 cup canola oil
3 tablespoons sugar
2 garlic cloves, minced
1 teaspoon ground ginger

Directions

Cut chicken wings into three sections; discard wing tips. Place in a large resealable plastic bag. In a small bowl, whisk remaining ingredients until blended. Add to chicken; seal bag and turn to coat. Refrigerate overnight.

Transfer chicken and marinade to a 5-qt. slow cooker. Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate. Yield: 20 servings.

To brown wings before serving, preheat broiler. Using tongs, remove wings from slow cooker to a foil-lined baking sheet. Broil 3-4 in. from heat 3-5 minutes or until lightly browned.

Recipe adapted from Taste Of Home and Originally published as Marinated Chicken Wings in Quick Cooking May/June 1998, p44

We loved ordering these for happy hour at our favorite pub in the Valley. Crispy Potato Skins with melted cheese and crisp bacon topped with sour cream and green onions. So I just had to make them for our Super Bowl appetizer dinner. Hubs always has our home stocked with bags of potatoes, so he was thrilled to see these on the menu. These disappear very quickly, so don’t worry about making too many!

FULLY LOADED POTATO SKINS

Ingredients

8 whole Russet Potatoes
4 Tablespoons Canola Oil
2 Tablespoons Butter
Salt To Taste
1-1/2 cup Grated Cheddar Cheese
8 slices Thick Cut Peppered Bacon, Fried Until Almost Crisp And Chopped
2 whole Green Onions, Sliced
1/2 cup Sour Cream
Directions

Preheat oven to 400 degrees.

Scrub potatoes clean and allow them to dry. With a paper towel (or just with your hands) rub the skin of the potatoes with 2 tablespoons canola oil so that they’re nice and moist.

Place potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, about 30 to 40 minutes.

Remove the pan and allow to cool until you can handle the potatoes.

Cut potatoes in half lengthwise.
Scoop out the insides, leaving a little bit of potato in the skins.

Melt the butter with 2 tablespoons canola oil, then brush both the outside and the inside of the potatoes.
Sprinkle the inside lightly with salt.

Place potato halves face-down and return to the oven for 5 to 8 minutes.

Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown.

Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon.

Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.

Serve immediately with sour cream and green onions.

Recipe adapted from The Pioneer Woman

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