Happy Super Bowl Sunday
BAKED SAUSAGE STUFFED BACON WRAPPED JALAPENO POPPERS
1 tablespoon olive oil
1 pound of Italian sausage, casings removed
2 packages (8 ounces each) cream cheese, room temperature
1/4 cup parmesan cheese
1/4 cup sour cream
36 slices of bacon (I used center cut)
Heat oven to 450F.
In a skillet, heat the olive oil over medium high (I used cooking spray in place of the olive oil). Brown the sausage, breaking it up with a wooden spoon, about 7 minutes. Drain on a paper towel.
Slice off and discard the stem ends of the jalapeños, remove the ribs and seeds (I sliced down one side to open them up, remove the seeds and stuff with the cheese-sausage mixture).
In a medium bowl, mix the cream cheese, parmesan and sour cream until well combined. Stir in the cooled sausage. Using a small spoon, stuff the jalapeños with the cream cheese mixture. Wrap each pepper with a piece of bacon.
Place peppers on a baking sheet covered in foil and sprayed with cooking spray. Bake for 20 to 25 minutes, until the bacon is crispy and the cheese is melted.
Recipe adapted from Rachael Ray, October 2013
BAKED BUFFALO WINGS WITH BLUE CHEESE SAUCE
2 pounds of chicken wings (tips removed and separated at the joints – although we neglected this step)
1/2 cup hot sauce
1 tablespoon butter, melted
1 tablespoon honey
2 1/2 teaspoons cider vinegar (divided use)
2 ounces blue cheese, crumbled
1/3 cup buttermilk
3 tablespoons sour cream
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
celery sticks for serving
Heat oven to 450F. Line two baking sheets with parchment papaer and arrange wings, in a single layer, skin side down. Bake for 35 to 45 minutes, or until golden on the bottom, turn and bake 5 minutes more.
Meanwhile combine hot sauce, butter, honey and 1/2 teaspoon vinegar in a large bowl and set aside.
In a medium bowl, mix blue cheese, remaining vinegar, buttermilk, sour cream, sugar salt and pepper.
Toss the warm wings with the hot sauce mixture until well coated. Transfer to a platter, serve with blue cheese sauce and celery sticks.
Recipe adapted from Shape, January/February 2013