(Family Features) When bringing your friends and family together to watch the game, you’ll likely want to avoid any fumbles in the kitchen. Fret not and opt for a big batch of easy-to-make wings while incorporating these stress-free tips into your game plan to help ensure a resounding success:
- Delegate responsibilities. The best gatherings are a team sport. Tackle this recipe for Crispy Baked Wings and let your friends help with snacks, dips and drinks.
- Prep what you can the day before. Reduce the time needed to make these wings on game day by prepping some steps in advance. The seasoning blend and sauces can be prepped up to two days in advance and chicken wings can be separated into drums and flats the day before.
- Veggies are underrated. It’s usually a good plan to have a snack that can be easily replenished for grazers attending your party. Stock up on vegetables that are easy to slice such as carrots and celery. Place some of the cut vegetables out with dips like blue cheese dressing or ranch, both of which can double as classic pairings for your wings.
- Redefine “homemade.” The Crispy Baked Wings can serve as a versatile base for just about any sauce you might be craving. Instead of making a sauce entirely from scratch, consider making some quick alterations to premade ones. For example, add an ingredient like Tabasco Chipotle Sauce to store-bought barbecue sauce to impart a smoky flavor and lime juice for added brightness. Small changes can add that special, homemade quality without all the work. Recipes like Chipotle Barbecue Sauce or Nashville-Style Sauce can complement wings for true crowd-pleasers – pick your favorite or try both.
Find more flavorful recipes and game day tips at Tabasco.com/wings.
Crispy Baked Wings with Chipotle Barbecue Sauce or Nashville-Style Sauce
Prep time: 10 minutes
Cook time: 40 minutes
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 4 1/2 pounds chicken wings, drums and flats separated, tips removed
Chipotle Barbecue Sauce:
- 1 cup barbecue sauce
- 3 tablespoons Tabasco Chipotle Sauce
- 2 tablespoons lime juice
- 6 tablespoons Tabasco Sauce
- 8 tablespoons butter, softened
- 1 tablespoon light brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Heat oven to 425° F.
- In bowl, combine baking powder, salt, paprika and black pepper. Shake over both sides of wings.
- Place seasoned wings on rack over foil-lined sheet pan.
- Bake 20 minutes, turn wings over and continue cooking additional 20 minutes in convection oven or 30 minutes in conventional oven. Cooked wings should reach at least 180° F internal temperature with crispy texture.
- To make Chipotle Barbecue Sauce: In bowl, mix barbecue sauce, Tabasco Chipotle Sauce and lime juice.
- Alternatively, to make Nashville-Style Wing Sauce: In bowl, mix Tabasco Sauce, butter, brown sugar, paprika, garlic powder and salt. Set aside.
- Remove wings from oven. Toss wings with preferred sauce and serve.
(Family Features) If you’re trying to boost the nutrition of your meals and snacks, look no further than your refrigerator. Dairy products provide a powerful nutrition package that can help you meet your nutrient needs and achieve better health.
The most recent Dietary Guidelines for Americans affirm dairy’s important place in the diet with a recommendation that people ages 9 and older consume three servings of low-fat or fat-free dairy foods every day. With nine essential nutrients, milk, cheese and yogurt deliver a unique nutrition package superior to milk alternatives, such as almond or rice beverages, which are often fortified or fall short on these important nutrients.
During the hot summer months, when you don’t feel like spending much time in the kitchen, dairy products offer ease and convenience, as many are ready to use in recipes or round out a meal or snack. For a quick, easy and healthy snack this summer, put a fresh take on traditional pizza with this recipe that uses crescent rolls topped with cheeses and fresh seasonal veggies. Or turn up the heat on a classic beef burrito by adding warm pepper jack cheese and black beans.
Visit MidwestDairy.com to pledge Dairy 3 for Me, find additional recipes and learn more about how to unleash the power of dairy nutrition.
Summer Pizza Snack
Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
- 1 tube (8 ounces) crescent rolls
- 1 tub (8 ounces) low-fat cream cheese
- 1/4 cup light mayonnaise
- 1/4 teaspoon garlic powder
- 1 cup shredded part-skim mozzarella cheese
- 3/4 cup sliced cherry tomatoes
- 1/2 cup sliced black olives
- 1/2 cup chopped broccoli florets
- 1/2 cup chopped cucumber
- Heat oven to 375° F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
- In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.
Beef Burrito with Pepper Jack Cheese and Black Beans
Total time: 9 minutes
- 1/2 pound ground beef sirloin
- 2 teaspoons minced garlic
- 1 cup chunky salsa, divided
- 2 cups cooked brown or white rice
- 6 whole-wheat tortillas (9 inches each)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (11 ounces) corn kernels, drained
- 2 cups shredded pepper jack cheese
- sliced green onion, including green tops
- In medium, nonstick skillet, brown ground beef and garlic over medium heat (break beef mixture up into smaller chunks with spatula). Drain fat and stir in 1/2 cup salsa; set aside.
- Spread 1/3 cup rice on center of tortilla, leaving 1/2-inch border. Scatter about 2 tablespoons beans and 1 1/2 tablespoons corn over rice. Spread 1/3 cup beef mixture and 1/4 cup cheese over corn. Top with 2 teaspoons salsa and a few slices green onion. Fold in two opposite edges of tortilla 1 inch each and roll up. Place seam-side down on microwave-safe dish.
- Repeat with remaining tortillas. Place burritos in microwave oven and heat 1 minute, or until heated through. Serve with remaining salsa.
Source: Midwest Dairy Association
(Family Features) Keep warm with hearty dishes that satisfy appetites and comfort food cravings. From russets to reds, fingerlings to purples, the hearty potato comes in many beautiful varieties that add color and texture to beloved comfort dishes. Bring out the flavors of your down-home creation by pairing it with a perfectly suited wine.
A spicy red with raspberry and peppery flavors, Zinfandel pairs particularly well with the flavors of winter — the season where comfort food is king. When searching for the perfect complement to your hearty, comfort fare, go for wines that deliver on quality at a fair price.
Discover Amador County, an up-and-coming wine region nestled in the rolling Sierra Foothills of California, through the wines of Renwood Winery. The winery runs under the direction of Joe Shebl, a talented winemaker whose artistic vision and passion for both Zinfandel and Amador County shows in every bottle.
For more information, visit www.renwood.com.
One Healthy Spud
Beyond their appearance in some of the most beloved dishes, potatoes also boast many benefits to your diet. Here are few reasons to add this versatile vegetable into meals:
Potassium — Potatoes are a great source of potassium, which may help lower high blood pressure, making them a heart-healthy choice. In fact, potatoes contain more potassium than a banana or spinach.
Vitamins — A spud a day may keep the cold germs away. One medium-sized spud has nearly half the recommended daily value of vitamin C and is also a good source of vitamin B6.
Dietary fiber — Potatoes are also a source of dietary fiber, a complex carbohydrate, which is known to increase satiety and help with weight loss.
Gluten free — Potatoes are a naturally gluten-free food, so those with gluten sensitivity can enjoy this flavorful vegetable.
For more on potatoes and healthy recipe ideas, visit www.eatwisconsinpotatoes.com.
Pair with Renwood Zinfandel, California
Yield: 6 servings
- 5 pounds bone-in short ribs, trimmed and cut into 2-inch pieces
- 3/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 cups water
- 1 1/3 cups Renwood Zinfandel
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 2 beef bouillon cubes
- 6 large Wisconsin potatoes, washed, peeled and quartered
- 1/2 pound small fresh mushrooms, cleaned and trimmed
- 1 package (10 ounces) frozen whole green beans
- 1 can (16 ounces) peeled whole tomatoes, undrained
- Dredge ribs in flour to coat; reserve leftover flour.
- Heat oil in 8-quart Dutch oven on moderate heat.
- Add half of ribs and brown on all sides. Once browned, remove ribs. Repeat instructions for remaining ribs.
- Stir in the reserved flour. While stirring, add 1 cup water and wine and stir until thickened.
- Return ribs to the pan.
- Add onion, garlic, salt, pepper and bouillon and bring to a boil.
- Cover and lower heat to simmer for about 1 hour, or until ribs are tender.
- Remove ribs with slotted spoon and cover with foil to keep warm.
- Add potatoes, mushrooms and beans. Simmer 20 to 30 minutes, or until vegetables are tender.
- Add ribs and tomatoes with liquid, and heat through.
- Use slotted spoon to remove meat and vegetables to large serving platter.
- Remove gravy to serving container and serve with ribs.
Healthy Potato Lasagna
Pair with Renwood Premier Old Vine Zinfandel, Amador County
Yield: 4 servings
- 2 links Italian turkey sausage (3 1/2 ounces each)
- 1 1/2 cups chopped onion
- 1 cup fat-free ricotta cheese
- 1 teaspoon dried basil or Italian seasoning
- 1/2 teaspoon garlic powder
- 1 egg white
- 2 cups marinara sauce, divided
- 1 1/4 pounds Wisconsin Yukon gold potatoes, peeled and thinly sliced, divided
- 1 cup part-skim shredded mozzarella cheese, divided
- Remove sausage from casing and crumble into medium skillet with onion.
- Cook for 10 minutes or until both are browned, breaking up sausage with back of spoon.
- Stir together ricotta, basil, garlic powder and egg white in small bowl.
- Spread 1/2 cup marinara sauce in bottom of 9-inch square baking dish.
- Place 1/3 of the potatoes in the bottom of the dish, forming solid layer with no gaps.
- Drop 1/2 ricotta mixture in spoonfuls over top and spread out just a little.
- Sprinkle with 1/3 of mozzarella and 1/2 sausage mixture.
- Add 1/2 cup more sauce then repeat potato, cheese and meat layers.
- Top with last layer of potatoes, remaining sauce and mozzarella.
- Cover with plastic wrap and make small slit to vent.
- Microwave on high for 30 minutes or until potatoes are tender.
Quick & Healthy Slow Cooker Chicken & Potatoes
Pair with Renwood Zinfandel, Fiddletown
- 2 teaspoons Herbs de Provence (or combination of dried thyme, fennel, basil and savory)
- 1 teaspoon garlic salt
- Freshly ground pepper to taste
- 1/2 cup flour
- 1 tablespoon canola oil
- 4 small (2 pounds) bone-in-chicken breasts, skin removed
- 1 1/4 pounds small Wisconsin red potatoes
- 3/4 cup frozen, thawed pearl onions
- 1 cup small baby carrots
- 3/4 cup reduced-sodium chicken broth
- 8 ounces small baby bella or white mushrooms
- Chopped fresh thyme (optional)
- Combine Herbs de Provence, garlic salt, and pepper on a dinner plate.
- Spoon flour onto a second dinner plate.
- Coat each chicken breast with herb mixture; then dredge in flour.
- Heat oil in a large skillet.
- Add chicken and cook over medium-high heat until chicken is golden brown on both sides (approximately 3 to 4 minutes per side). If necessary, cook chicken in two batches so as not to crowd the pan.
- Once browned, place chicken in large slow cooker and add all remaining ingredients, except fresh thyme.
- Cover slow cooker and cook on high for 4 hours or on low for 8 hours.
- Sprinkle with fresh thyme before serving, if desired.
Adds Spark to End-of-Season Cookouts
(Family Features) “Barbecue” is a word that, when uttered, makes mouths water and keeps folks tending pits and grills for hours at a time. But with little time left for optimal outdoor cooking this season, how do you turn up the heat and ensure your next barbecue is the best of the bunch?
Although the “world’s best” barbecue is perhaps the most feuded-over food claim, it’s hard not to think of the South in connection with best-of-class barbecue.
<p>Southern barbecue, with its time-burnished, rich tradition of cooking meat slowly over a wood fire, offers a distinctive style and unique flavor. Great pitmen come from the South, and many great barbecue showdowns take place in the South, like the Jack Daniel’s® World Championship Invitational Barbecue Contest held annually in Lynchburg, Tennessee. And while the definition of “best barbecue” varies from region to region, there are a few standard Southern barbecue traditions that hold true throughout the entire Southern barbecue belt and beyond.
For one, barbecue in the South usually means pork, but there are a few exceptions; beef is most often the meat of choice for Texas barbecue, and mutton is used in parts of Kentucky.
Another sticking point for Southern barbecue is the sauce. Most would agree that bathing your barbecue with a perfectly seasoned, balanced sauce makes the difference between ho-hum and sublime.
Many sauces contain ingredients such as molasses, brown sugar, tomato paste, Worcestershire sauce, cider vinegar, black pepper, onion, celery, garlic, mustard, cayenne pepper, vegetable oil and salt, with some variations. And while there are some true Southerners that would take issue with any barbecue sauce that’s simply not their own, there are a few bottled sauces that can make your celebration simpler while still holding true to Southern barbecue traditions.
Jack Daniel’s® Barbecue Sauce, for example, is a welcomed Southern guest at any barbecue just burning to make a good impression. Whether it’s the sweet and spicy flavor of Original No. 7 or the genuine wood-smoked flavoring of Hickory Brown Sugar, Jack Daniel’s Barbecue Sauce offers the flavor of the famous Jack Daniel’s Whiskey with just the right amount of Southern hospitality to please everyone.
Yet another long-standing tradition at Southern barbecues are the sides and accompaniments. Some of the most popular items used to complement a traditional barbecue meal include old standards such as cole slaw, baked beans and hush puppies. However, modern-day Southern cooks are more willing to welcome a wider array of accompaniments, including something as delightful as bacon-wrapped barbecued shrimp.
So, light the grill, hum a few bars of the “Tennessee Waltz” and get ready to go out of the season in style — Southern barbecue style, that is. Try these tempting recipes or visit www.JackDanielsSauces.com for ideas on how to inspire your own barbecue specialty. Let’s get to eatin’!
Makes 4 servings
- 1-1/2 cups Jack Daniel’s® Honey Smokehouse Barbecue Sauce, divided
- 1-1/2 cups Jack Daniel’s Hickory Brown Sugar Barbecue Sauce
- 3 pounds country ribs (boneless pork)
- 1/2 cup water
- 1/4 cup soy sauce
- 1/4 cup honey
- Set aside 1/2 cup Honey Smokehouse barbecue sauce to use on cooked ribs.
- Place ribs in 4-quart saucepot. Combine remaining ingredients and pour over ribs. Cover and simmer 1 hour or until tender. While cooking, prepare grill.
- Remove ribs from sauce and discard liquid. Grill 15 minutes or until browned. Brush on reserved sauce to finish ribs.
Backyard Brawl Baked Beans
Makes 4 servings
- 4 slices thick-sliced bacon, chopped
- 2 cups chopped onion
- 1/2 green pepper, chopped
- 2 garlic gloves, chopped
- 2 (16-ounce) cans Heinz Vegetarian Beans, drained and rinsed
- 1/3 cup molasses
- 1/2 cup Jack Daniel’s® Spicy Original Recipe Barbecue Sauce
- 1/4 cup packed brown sugar
- 1 tablespoon Lea & Perrins Worcestershire Sauce
- 1 teaspoon dark brown mustard
- 1 tablespoon dry mustard
- 1 tablespoon Heinz Apple Cider Vinegar
- 1/4 tablespoon Liquid Smoke, or to taste
- Salt and freshly ground black pepper
- In heavy pot, cook bacon over medium heat to render fat. Add onion, green pepper and garlic, and cook until vegetables are soft, about 5 minutes.
- Stir in beans, molasses, barbecue sauce, brown sugar, Worcestershire sauce, brown mustard, dry mustard, cider vinegar and liquid smoke. Simmer, uncovered, until rich and thickly flavored, 10 to15 minutes, stirring with wooden spoon. Season to taste with salt and pepper.
Note: May also place beans in baking dish and bake in preheated 350°F oven about 30 minutes.
Bacon-Wrapped Barbecued Shrimp
Makes 4 servings
- 1-1/2 cups Jack Daniel’s® Barbecue Sauce
- 1 tablespoon garlic powder
- 2 tablespoons lemon juice
- 1 pound peeled and deveined shrimp
- 1/2 pound pepper bacon (or preferred bacon)
- Cut bacon slices in half. Cook bacon partially (should not be crisp). Prepare grill.
- Combine barbecue sauce, garlic powder and lemon juice; pour half of mixture into separate bowl for use later. Dip shrimp into remaining sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Brush grill with vegetable oil, place skewers on hot grill and baste with remaining sauce. Grill approximately 4 to 6 minutes.
Southern-Style Cole Slaw
Makes 4 servings
- 1/4 cup Heinz Apple Cider Vinegar
- 2 tablespoons dark brown sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- Pinch of ground allspice
- 3 ounces red onion, finely diced
- 6 ounces green cabbage, coarsely chopped
- 4 ounces cucumbers, peeled and seeded, coarsely chopped
- 3 ounces red pepper, coarsely chopped
- 2 ounces green pepper, coarsely chopped
- 3 tablespoons olive oil
- In medium saucepan, bring vinegar, brown sugar, celery seed, turmeric, ginger and allspice to simmer on medium heat.
- Stir in onion, remove from heat and allow to stand 5 minutes to cool. Meanwhile, toss cabbage, cucumbers and peppers in mixing bowl. In another bowl, whisk olive oil into cooled vinaigrette mixture.
- Pour mixture over vegetables and toss to coat. Season with salt and pepper to taste.
Source: Jack Daniel's Sauces
- 2 cups (8 ounces) dry penne pasta
- 8 sun-dried tomatoes, chopped (about 1/3 cup)
- 1 can (12 fluid ounces) Nestlé Carnation Evaporated Lowfat 2% Milk
- 2 cups (8-ounce package) shredded Italian-style four cheese blend
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- COOK pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
- MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
- ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.
Calories: 260 | Total Fat: 10g
Cholesterol: 30mg | Protein: 15g
Carbohydrates: 28g | Sodium: 390mg
Makes about 7, 1/2-cup servings
Source Nestlé Carnation Milks