MINNEAPOLIS - If you're entertaining guests for Super Bowl Sunday, Saga Hill Cooking and Events in Minneapolis is helping you put a unique twist on the food.
They shared these recipes Thursday on KARE 11 Sunrise:
"Can't Stop Nibbling" Super Bowl Snack Mix
- 8 thick slices of meaty bacon
- 3 cups of salted roasted peanuts
- ½ cup candied pineapples, cut into bite size pieces
- 2 T sesame seeds
- 1 T low-sodium soy sauce
- 1 T honey
- ¼ tsp cayenne pepper
- Kosher salt
- Chop the bacon into large chunks.
- Saute over medium heat until crispy, stirring occasionally
- Remove bacon with a slotted spoon and set on a plate lined with paper towels
- In a bowl, toss the bacon with all of the remaining ingredients, except salt.
- Spread the mix on a rimmed baking sheet
- Bake for 20 minutes, stirring once, until mix is golden brown
- Season with salt and let cool.
Roasted Tomatillo Guacamole
- 6 tomatillos, husks removed, rinsed, cut into chunks
- 1 small yellow onion, cut into chunks
- 1 serrano chili, stem removed
- 2 teaspoons olive oil
- 2 ripe avocados
- Juice of 1 small lime
- 1/2 cup chopped fresh cilantro
- Kosher salt
- Place tomatillos, onion and chili on a rimmed baking sheet.
- Drizzle with olive oil and broil for 12 to 15 minutes, or until brown, charred spots appear on the vegetables. Cool.
- Place in a food processor and pulse until slightly chunky.
- Dice and slightly mash avocados to desired consistency.
- Add lime, cilantro, and tomatillo puree.
- Season with salt.
- Chill before serving with tortilla chips.
Chocolate Chipotle Chili
- 2 tablespoons olive oil
- 1 large red onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 1/2 pounds ground beef (84 to 92 percent lean)
- 4 chipotle chilies in adobo sauce, minced
- 1/4 cup light brown sugar
- 2 tablespoons ancho chili powder
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 (14.5-ounce) can pinto beans, drained
- 1 (14.5-ounce) can black beans, drained
- 1 (14.5-ounce) can red beans, drained
- 2 (28-ounce) cans diced tomatoes with juice
- 2 ounces bittersweet dark chocolate, chopped
- In a large pot over med-high heat, saute onions and peppers in oil for 5 minutes.
- Add meat and cook until browned, about 10 minutes.
- Stir in remaining ingredients except chocolate.
- Bring to a boil, then reduce to low and simmer for 20 to 25 minutes, or until thick and soupy.
- Stir in chocolate, until it melts.
- Garnish with any of the following: shredded cheddar cheese, sour cream, diced avocado, sliced green onions or fresh cilantro.
Maple Beer Glazed Wings
- 1 cup pure maple syrup
- 1/2 cup dark beer, preferably porter
- 1/4 cup unsalted butter
- 1/4 cup ketchup
- 2 tablespoons grainy mustard
- 3 tablespoons chili powder
- 3 to 3 1/2 pounds chicken wings, tips removed (about 15 to 17)
- Canola oil
Traditional Buffalo Wings
- 2 1/2 lbs. chicken wing pieces
- 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
- 1/3 cup butter, melted
- 2 tsp garlic powder
- Place ingredients from maple syrup through chili powder in a small saucepan.
- Bring to a boil, then reduce to a simmer and cook until slightly thickened and syrupy, 5 to 7 minutes. Set aside.
- In a separate bowl combine Frank's, butter, and garlic powder. Set aside.
- In a medium saucepan, add 3 to 4 inches of canola oil. Heat to 350 degrees. If you don't have a thermometer, test the oil's heat by adding a bit of chicken fat to the hot oil. It should sizzle and float to the top, surrounded by bubbles.
- Cook wings in batches for about 10 minutes, or until golden brown and crispy, turning occasionally. Transfer to a paper-towel lined plate.
- Transfer to 2 large bowls and cover with sauce. Toss well.
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