It’s almost here – Superbowl XLVII! Get ready for the game with some of our favorite game day snacks!
Spicy Artichoke-Spinach Dip
1 can artichoke hearts, drained and chopped
10 oz fresh spinach (I prefer fresh over frozen)
2 cups Agiago, Parmesan and Fontina cheese, shredded.
1/2 cup sour cream
4 oz cream cheese, softened
4 oz can jalapeño peppers, chopped (I used 1/2 the can, feel free to use more!)
2 – 3 garlic cloves, minced
1 Tbl red crushed peppers
Olive oil
Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish. Drizzle olive oil and a little bit of the jalapeño juice in saute pan and wilt the fresh spinach. While this is sautéing, mix together the Italian cheese blend, artichoke hearts, sour cream, cream cheese, jalapeno peppers, garlic, and crushed red pepper in a bowl until well blended. Remove the spinach and drain well before adding it to the mix. Spread the dip into the prepared baking dish topping it with any extra cheese you may have. Bake in the preheated oven until the cheese has melted and is bubbly, about 20 to 25 minutes. Serve warm with homemade crostinis.
Cajun Prawns Wrapped in Bacon
(Thanks to Jason for making these!)
2 lbs 16/20* prawns, thawed, peeled and deveined
¼ extra virgin olive oil
1 package bacon
¼ cup Cajun Spice Mix
Spice Mix
4 T paprika
2 T garlic powder
2 T cayenne pepper
2 T black pepper
1 T dry thyme
1T dry oregano
1T onion powder
2 T salt
1 T white pepper
Toss the freshly cleaned prawns in the extra virgin olive oil. Sprinkle spice mixture on the prawns and wrap with a small piece of bacon, securing with toothpicks. Preheat the oven to 425 degrees and bake for 10 – 15 minutes or until bacon is done. Serve immediately.
Grilled Sausages with Brandy-Mustard Sauce
1 lb sweet or hot Italian sausage
Korbel Brandy mustard sauce
Enjoy the grilled sausages with the mustard sauce alone or add the sausage slices and sauce to homemade crostini’s and top with cole slaw.
Korbel Brandy-Mustard Sauce
1 tsp olive oil
2 T chopped shallots
1 cup Dijon mustard
1 T whole mustard seeds
½ cup chicken or veal stock
½ cup Korbel Brandy
Kosher salt and black pepper to taste
Saute shallots in olive oil until soft. Add mustard seeds and Dijon to the shallots and let simmer for 2 minutes. Add brandy and chicken stock to the mustard and let cook over medium heat for another 10 minutes. Season with salt and pepper and serve warm or room temperature over grilled meats and sausages. Makes 1 ½ cups
Beer & Pretzel Cupcakes
1 cup (4.5 ounces) all purpose flour
1 cup plus 2 tablespoons (7.3 ounces) sugar
1/3 cup plus 2 tablespoons(1.5 ounces) Unsweetened Natural Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and warm
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup Guinness Stout
Ganache Frosting
3/4 cup heavy cream
4 tablespoons butter
1/4 teaspoon vegetable oil
chocolate, chopped
Preheat the oven to 350 degrees. Add flour, cocoa powder, sugar, baking soda, and salt in a bowl and mix thoroughly to combine. Add in the butter, eggs, and vanilla and beat on medium speed for one minute. Add 1/4 cup of the beer into the mixture and beat for 20 seconds. Scrape the sides of the bowl and add remaining beer. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool.
To make ganache frosting: Bring heavy cream, butter and vegetable oil to a light boil. Pour hot heavy cream mixture over chocolate. Using a spatula gently fold chocolate through heavy cream until well combined. Set aside to cool for at least an two hours or until frosting consistency is achieved. Frosting will thicken as sits. When cupcakes are cooled, apply the frosting and pretzels. Drizzle chocolate and caramel on top. (Adopted from Bakers Royal blog )
Slow Cooked Pulled Pork Sliders
(Click here for recipe)
Aprons & Stilettos 