Tag Archives: Super Bowl recipes

TouchDown!! Recipes to Make Your SuperBowl Party Super!

BBQ Coca-Cola Chicken Skewers
recipe by Chef Jennifer Hill Booker
SERVINGS: 12

The secret weapon in this BBQ Coca-Cola Chicken Skewers recipe is the Coke Classic. It helps tenderize the chicken and adds a subtle hint of sweetness.

Special equipment: 24 wooden skewers

Ingredients

    • 2 pounds boneless and skinless chicken thighs or breasts
    • 1 tablespoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 3 large cloves garlic, minced
    • 1 jalapeño, seeded and minced
    • 1 tablespoon sweet paprika
    • 1 tablespoon smoked paprika
    • 1 tablespoon olive or vegetable oil
    • 1/2 cup Coca-Cola
    • 2 cups barbecue sauce
    • 6 scallions, white and green parts, chopped for garnish

Preparation

1. Soak wooden skewers in water for at least 30 minutes.

2. Preheat grill to 400°F. (These can also be cooked in a grill pan over medium-high heat).

3. Trim chicken of excess fat and cut into 1-inch cubes. Set aside.

4. In a large bowl, combine the salt, pepper, garlic, jalapeño, both paprikas, oil and Coca-Cola. Mix with a rubber spatula until the ingredients are blended.

5. Add the cubed chicken and mix until well coated with the spice mixture.

6. Cover with plastic wrap. Refrigerate for 30 minutes to 1 hour.

7. Thread the chicken onto the soaked skewers.

8. Place the chicken on the hot grill and cook until browned and slightly charred, about 5 minutes on each side.

9. Brush the top of chicken with barbecue sauce, turn and cook until sauce has browned, about 1-2 minutes. Turn and brush the second side with sauce, cooking an additional 1-2 minutes or until chicken has browned.

10. Remove the chicken skewers from grill and let rest for 5 minutes before serving.

11. Garnish with chopped scallions and serve with remaining barbecue sauce on the side. ~Enjoy!

 

Pimento Cheese Stuffed Deviled Eggs

recipe by Chef Jennifer Hill Booker

SERVINGS: 4 dozen

Pimento cheese is a Southern comfort food staple that is perfect in grilled cheese sandwiches or as a dip with fresh cut veggies. It also makes the perfect additional to deviled eggs.

Serve the eggs garnished with crispy bacon and scallions, and if you want a really festive treat, add fried popcorn shrimp.

Ingredients

    • 2 dozen eggs
    • 1½ cups extra-sharp cheddar cheese, shredded
    • 1 cup mild cheddar cheese, shredded
    • 1/2 cup hickory smoked bacon, cooked and cut into 1/4 pieces
    • 8 ounces cream cheese, softened
    • 3/4 cup mayonnaise
    • 1/4 cup onion, minced
    • 1 large clove garlic, minced
    • One 4-ounce jar diced pimentos, drained
    • 1 teaspoon paprika
    • 1/4 teaspoon ground cayenne pepper
    • Sea salt and fresh ground black pepper, to taste
  • GARNISH

    • 1/4 cup cooked hickory smoked bacon, crumbled
    • 4 scallions, green and white parts, chopped
    • 24 fried popcorn shrimp, chopped OR 1-20 ounce package SeaPak Popcorn Shrimp

Preparation

1. In a large saucepan, place eggs in a single layer and cover with enough water to cover the eggs with 1½ inches of water above the eggs.

2. Heat, uncovered, over medium high heat until water begins to boil; cover, reduce the heat to low, and cook for 1 minute.

3. Remove the saucepan from the heat and leave, covered, for 14 minutes, then rinse under cold running water for 1 minute.

4. Remove the eggs from the water, gently crack the eggshells and carefully peel under cool running water. Blot the eggs dry with paper towels.

5. Slice the eggs in half lengthwise and remove the yolks. Place half of the yolks into a large bowl and all of the whites on a large serving platter. Save the remaining yolks for another use.

6. Mash the egg yolks into a fine crumble using the back of a dinner fork.

7. Add cheddar, 1/2 cup bacon, cream cheese, mayonnaise, onion, garlic, pimentos, paprika, cayenne, salt and pepper and using a rubber spatula mix until well combined. (You can also make the filling in the bowl of a stand mixer, using the paddle attachment.)

8. Season to taste, with salt and black pepper.

9. Using a spoon or piping bag, evenly divide the deviled egg mixture into the egg whites.

10. Garnish with crispy bacon, scallions and fried popcorn shrimp.

Bacon . . .wrapped and cheese stuffed jalapenos! Perfect addition to your SuperBowl menu.

Smokey Bacon Wrapped Jalapenos

 Smoky Bacon Wrapped Jalapenos

Makes 6 servings

Recipe by Chef Jennifer Hill Booker

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

1/2 cup cream cheese

1/2 cup shredded sharp Cheddar cheese

12 jalapeno peppers

6 slices bacon cut in half thin sliced bacon works better

24 wooden toothpicks

Directions:

Preheat grill to 400*F.
Mix cream cheese and Cheddar cheese together in a bowl until evenly blended.

Cut a small hole, about the size of a quarter, in each jalapeno. Save the pieces of jalapeno you remove and leave the stems intact.

For a less spicy jalapeno: Use a small spoon, scrape out the seeds and membrane.

Fill each jalapeno with the cheese mixture.

Put the piece of jalapeno back in place and wrap each stuffed pepper with a half slice of bacon. Secure the bacon with a toothpick.

Arrange bacon-wrapped peppers on the prepared grill

Grill until bacon is crispy, about 10 minutes, turning throughout the grilling process.

 

 

Grilled Jerk Chicken Wings: Super Food for the Super Bowl!

Jerk Wings

Grilled Jerk Chicken Wings

 

Yields 8 servings

Recipe by Chef Jennifer Hill Booker

Prep Time: 15 minutes

Cook Time: 30 minutes

 

Ingredients:

Jerk Marinade

1 small onion, peeled

3 scallions, green and white parts

1 tablespoon fresh thyme

4 large garlic cloves

3 Scotch bonnet chilies, seeds removed

¼ cup fresh lime juice

3 tablespoons vegetable oil

1 tablespoon sea salt

¼ cup packed brown sugar

2 teaspoons ground allspice

1 teaspoons fresh ground black pepper

¾ teaspoon freshly grated ginger

½ teaspoon cinnamon

 

16 whole chicken wings

 

Directions:

Preheat grill to 400*F.

Place onion, scallions, thyme, garlic, scotch bonnet, lime juice, vegetable oil, salt, brown sugar, allspice, black pepper, and cinnamon in a food processor and puree until it resembles a smooth paste.

Place chicken wings in a large Ziploc bag and coat with the marinade. You can save any unused marinade in the fridge in an airtight container for up to 2 weeks. Just make sure it doesn’t come in contact with the raw chicken or anything (including your hands) that has touched the raw wings.

Seal bag and refrigerate overnight to 24 hours.

Remove chicken from the refrigerator and allow to temper for 20 minutes at room temperature.

Place wings on the hottest side of the grill and cook until well browned on all sides, about 3-5 minutes.

Move chicken to cooler side of the grill, cover with lid or an aluminum pan, and continue to cook until chicken is cooked through, about 20 minutes more.

Remove from grill, allow to rest for 5 minutes and enjoy with a cold drink!

Super Bowl Touchdowns!

Are you ready for some Football?!?!?!

I Love Love Love football and am really looking forward to Super Bowl Sunday! If asked, I have to admit that I really Love all of the great snacks that traditionally go with game day , too. So this week’s Your Resident Gourmet Newsletter is sharing some of our favorite Superbowl Touchdown Treats for you to enjoy at your Super Bowl party!

 

Happy Cooking!

Chef Jennifer

 

 

~Super Bowl Touchdown Treats~

for Game Day! 

 

  

     

 

Whether you love it or hate it, Football is better while enjoying these Game Day treats!

 

 

 

Stuffed Potato Skins

This recipe is one of my favorites! A great combination of crunchy potato, hot melted cheese, and creamy cold sour cream!

 

Yields 12 servings

 

Ingredients:

6 small baking potatoes

Olive oil

2 tablespoons butter, melted

2 teaspoons seasoned salt

3 tablespoons grated Parmesan cheese

1 ½ cups shredded sharp cheddar cheese

4 strips bacon, cooked and crumbled

 

Garnish:

¾ cup sour cream

2 teaspoons finely diced green onions

 

Directions:

Preheat oven to 425*F.

 

Lightly oil the outside of potatoes, cut small slit in the top and bake at 425*F for 45 minute or until soft.

Let stand until cool enough to handle, about 15 minutes.

Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. *Save the cooked potato filling for mashed potatoes or baked potato soup.

Brush the outside and inside of skins with melted butter.

Sprinkle the inside with seasoned salt and Parmesan cheese.

Place on a lightly greased baking sheet and Bake for 8 minutes or until crisp and bubbly.

Fill each potato skin with Cheddar cheese and bacon and Bake for 3 more minutes or until the cheese is hot and bubbly.

Garnish with a dollop of sour cream and sprinkle of chopped green onion.

Enjoy!

 

 

 

 

Tex-Mex Layered Dip

This low-cal, high fiber dip lets you indulge without filling guilty!

 

 

Yields 16-half cup servings

 

Ingredients:

1 can (15-1/2 oz.) refried vegetarian black beans

1Tablespoon chili powder

½ teaspoon ground cumin

1 teaspoon garlic powder

¼ teaspoon ground cayenne pepper

1 teaspoon kosher salt

1 cup reduced fat sour cream

1 cup shredded sharp cheddar cheese

1 cup guacamole

3 green onions, sliced

1/3 cup sliced black olives

1 medium tomato, chopped

 

Garnish:

½ cup fresh cilantro, chopped

¼ cup pickled jalapeno slices

 

Directions:

Mix refried beans, chili powder, cumin, garlic powder, cayenne pepper, and salt together.

Spread onto bottom of 9-inch pie plate or bowl.

Add remaining ingredients in layers.

Refrigerate several hours or overnight.

Garnish with chopped fresh cilantro and pickled jalapenos right before serving.

Serve with your favorite baked tortilla chips.

Enjoy!

 

 

 

 

 

Deviled Eggs

The Hot Sauce and pickled jalapenos add the ‘Devil’ to this deviled egg recipe

 

Yields 6 servings

 

Ingredients:

6 eggs, hard boiled, cooled, and peeled

2 tablespoons mayonnaise

1 teaspoon yellow mustard

1 teaspoon cider vinegar

1 teaspoon finely chopped green onion

Dash of Hot Sauce

Sea salt and fresh ground black pepper, to taste

1 teaspoon sweet pickle relish

1 teaspoon pickled jalapeno peppers, chopped fine

 

Garnish:

1 teaspoon Paprika

12 pickled jalapeno slices

 

Directions:

Cut the boiled eggs in half lengthwise.

Place the egg yolks in a bowl.

With a fork, work in the mayonnaise, mustard, vinegar, green onion, salt and pepper, and pickle relish into the yolks to form a smooth paste.

Place ½ of this mixture in a small pastry bag with a large star tip, and set aside.

Add the chopped jalapenos to the remaining ½ of the egg mixture; Season with the Hot Sauce, set aside.

Fill the egg white halves almost to the top with the basic filling.

Fill the empty pastry bag with the jalapeno mixture and completely fill the egg white halves.

Garnish each Deviled Egg with a pinch of paprika and a jalapeno slice.

Place on a platter and serve chilled.

Enjoy!