Super Bowl Fare

Yes almost two months past the big football game.  Lately all I do is run late or behind.  Crazy.  So I am trying to catch my breath and get some things taken care of.  Last night I added these three recipes to my collection. The approved recipe collection that resides in a binder I keep above my double oven.  I find I lose recipes if I don’t put them in the binder right away. That gets my temper going, especially if I plan to make that recipe and then cannot find it.  Who can I blame but myself, so I am attempting to introduce some order in my life. It is a slow process.

I looked through my clipped and printed recipes and these recipes were pulled. I wanted something quick so I would be able to watch the whole game.  Well, I was in the kitchen right until the national anthem was sung.  Phew!  I was on the couch and food was getting devoured.  I have to say, I liked them all and so did the family. I actually made another chicken recipe but I will share that later (probably much later).

I have made the cheesy breadsticks many times since February 1. They are a popular request, even for breakfast.  Although I haven’t yet made them for breakfast I don’t see why they wouldn’t be good along a plate of eggs and bacon.

Cheesy Breadsticks

For breadsticks:

2 – 2 ½ cups all-purpose flour

1 Tbsp. sugar

1 packet Fleischmann’s® RapidRise Yeast

¾ tsp. salt

¾ cup water

2 tsp. extra virgin olive oil

1 egg white

For topping:

3 Tbsp. melted butter

2 cloves garlic, minced

2 cups mozzarella cheese, shredded

Chopped parsley, optional

In a large mixing bowl, combine 1 cup flour, sugar, dry yeast and salt.  Stir until blended.  In a small bowl, combine water and 2 teaspoons olive oil.  Heat until mixture is warm (120˚ to 130˚).  Add the water mixture to the flour mixture.  Add the egg white.

With a large wooden spoon, beat 3-4 minutes, scraping bowl occasionally.  Add ½ cup flour; beat an additional 3-4 minutes to combine the ingredients.  Stir in just enough remaining flour so that the dough will form into a ball.

Knead on a lightly floured surface until smooth and elastic.  Cover with a towel; let rest for 10 minutes. 

Preheat oven to 450˚F.

Meanwhile, grease a 9x13-inch baking sheet. Press the dough into the pan. Cover with towel; let rise in warm oven until almost doubled in size, about 20 minutes.

In a small bowl, combine the melted butter and minced garlic.  Brush the mixture over the dough. Top with shredded cheese. Sprinkle with chopped parsley, if desired.

Bake for 11 to 15 minutes or until golden brown. Carefully remove the cheesy breadsticks to a large cutting board.  With a pizza cutter, cut in half lengthwise, then cut into 8-10 strips.  Serve warm and enjoy!

These went really quick!

Crisp Potato Skins

4 medium russet potatoes

¼ cup olive oil

Coarse sea salt and freshly ground pepper, to taste

Adjust oven racks to highest and middle positions.  Preheat oven to 450˚. Pierce each potato with a fork. Place directly on middle oven rack and bake until tender when pierced with a fork, about 40 minutes.  Let stand until cool enough to handle, about 5 minutes.

Cut each potato in half lengthwise, and use a small spoon to scoop out insides, leaving about ¼-inch shell all around.  Slice each potato shell in half again lengthwise to make 16 wedges, and place them on a baking sheet.

Combine oil, salt and pepper in a small bowl, and brush all sides of potato wedges.  Bake on highest rack until crisp and edges are golden, about 20 minutes. Season with salt.

I also topped with bacon and shredded cheese, placed back in oven (which was turned off) until the cheese melted.  Top with sour cream, if desired and eat!

Baked Boneless Buffalo Wings

1 cup flour

½ cup panko bread crumbs

1 ½ tsp. kosher salt

½ tsp. paprika

¼ tsp. black pepper

¼ tsp. cayenne pepper

1 large egg or 2 egg whites

¼ cup milk

3 small boneless, skinless chicken breasts, cut into strips

Sauce:

¼ cup buffalo wing sauce (like Frank’s)

1-2 Tbsp. butter

2 Tbsp. water

Preheat the oven to 475˚. Combine the flour, panko breadcrumbs, paprika, salt, and peppers in a small mixing bowl.  Whisk the egg(s) and milk together in another bowl.

Place a piece of foil or parchment paper onto a cookie sheet and spray with non-stick cooking spray. 

Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading mixture; then repeat the process again so each piece of chicken is double coated.

Arrange the chicken on the baking sheet and then spray a light coating of cooking spray over the chicken pieces.  Bake for 10-12 minutes or until chicken begins to brown.

Turn the heat up to broil and continue to cook the chicken for 1-2 minutes more or until the surface begins to become golden brown and crispy.

As the chicken cooks, combine the wind sauce, butter and water and warm in a small pan over medium-high heat until mixture begins to bubble. Turn heat down, stir and keep hot. 

When the chicken pieces are cooked, remove them from the oven and let them cool for a minute. Toss chicken pieces and hot sauce mixture together until all pieces are coated.  Serve immediately.

No pictures of the other two foods.  Next time!