Thursday, January 30, 2014

Game's On

Cook's notes: Get ready for the Super Bowl with some crowd pleasing recipes. The next few blog postings will feature a variety of foods perfect for your game day gathering.

I was astounded to read online that this year it is projected that Americans will eat 1.25 billion wings during Super Bowl XLVIII, about 20 million more than last year's record level. The projection is based on more chicken available and lower prices according to the National Chicken's Council 2014 Wing Report.

Gosh, that's nearly four wings for every man, woman and child in America. Laid wingtip to wingtip, they would stretch from Seattle to MetLife Stadium. How can this be???

So I am thinking it might be a good idea to start shopping early for chicken wings just in case there is a shortage ;)
I recently discovered Lawry's Teriyaki Marinade which has lots of possibilities  for chicken and pork recipes. The marinade fuses together pineapple juice, soy sauce and Asian seasonings. And it does not have MSG. The marinade is an easy way to make baked chicken wings. 
This adapted recipe comes from 

Honey Glazed Teriyaki Chicken Wings
  • 2 lbs. chicken wings
  • 1 cup Teriyaki Marinade with Pineapple Juice
  • 2 TB. honey
  • 3 TB. sesame seeds
  • optional pinch of red pepper flakes
  • Place chicken wings in a large resealable plastic bag or glass dish
  • Add 1/2 cup of the marinade and turn chicken wings to coat well
  • Refrigerate several hours
  • Remove from bag and discard marinade 
  • Mix honey and 1/2 cup marinade in a large bowl
  • Add wings and coat well, bake on a lightly greased foil lined cookie sheet at 400 for 20 minutes, turn and sprinkle with sesame seeds
  • Bake 25 minutes longer till crispy

Sweet and Spicy Bacon Chicken
Cook's notes: Bake these appetizers ahead and keep warm on a cookie sheet in oven covered with foil. The spice amounts can be adjusted depending on personal preferences.
recipe adapted from
  • 4 large chicken breasts cut in thirds (12 pieces)
  • 6-8 bacon slices
  • 2/3 cup brown sugar
  • 1 TB. chili powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. smoked paprika or regular paprika
  • Mix on a plate chili powder, garlic powder and paprika
  • Sprinkle brown sugar on waxed paper
  • Lightly roll each chicken piece in spices, wrap a piece of bacon around chicken and secure with a toothpick
  • Roll bacon wrapped chicken lightly in brown sugar, place in a glass baking pan sprayed with PAM
  • Bake at 375 40 minutes-check halfway through baking time, if chicken sticking to pan move it a bit
Sloppy Joes
Cook’s notes: If serving a big crowd this recipe is perfect as you can feed  45. The recipe can easily be halved.
This recipes tastes the best when made a day or two before for flavors to meld. 
A crockpot can be used for this recipe but cook meat first before adding in all the ingredients. Cook on low 3- 5 hours and stir occasionally. Cooking tip: use a Cuisinart to pulse the browned meat with celery and onions for smaller pieces.  
  • 6 lbs. of hamburger 
  • 5 cups chopped onion 
  • 5 cups chopped celery 
  • 8 cans of chicken gumbo soup 
  • 2 cups of catsup 
  • 1 TB. salt 
  • 3 TB. chili powder 
  • ¼ cup Worcestershire sauce 
  • 2 TB. prepared yellow mustard 
  • 1/3 cup cider vinegar 
  • ½ cup brown sugar 
  • 1 cup chili sauce 
  • 4 cans of chunky tomatoes (basil/garlic/oregano) 
  • Brown meat with celery and onion, then drain 
  • In a food processor add meat mixture a few cups at a time to crumble 
  • In a large soup pot add all the rest of the ingredients to the hamburger mixture 
  • Simmer (uncovered) 1-1/2 hours stirring frequently 
  • Use a slotted spoon to serve in buns 
Note on Pinterest (right side of blog) I have created two new boards: Game Day Recipes and Food for Thought (quotes about food)

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