It’s Super Bowl time again! We hand picked snacks and appetizers we think you might like to include on your Super Bowl Food Fest menu, we’ll be posting a few new recipes soon!
© 2012, The Foodies' Kitchen. All rights reserved.
These are so easy to make!. You can try them as a side dish to surprise your family with something different for meal time, or you can serve them as appetizers for a small dinner party.
Roasted Portobello Mushrooms with Lemon Rosemary Dressing
Serves 4
Recipe by Martha Stewart
Ingredients:
8 trimmed portobello mushrooms
1/4 cup extra-virgin olive oil
1 garlic clove, thinly sliced
1 sprig rosemary, torn into pieces
Coarse salt and ground pepper
2 tablespoons fresh lemon juice
Procedure:
- Preheat oven to 450 degrees. Place trimmed mushrooms, stem side up, on a rimmed baking sheet. In a bowl, combine the extra-virgin olive oil and fresh lemon juice. Pour over mushrooms and top with garlic slices, and rosemary.
- Season with coarse salt and ground pepper. Roast until tender, 10 to 15 minutes.
© 2011, The Foodies' Kitchen. All rights reserved.
This is another great addition to your Halloween buffet. I made the basic olive oil and salt corn chip, but you can play a little with spices. You can try adding some cayenne pepper to them, or maybe some powdered onion. You can serve them with your favorite dip, but the green color and appearance of guacamole would be more appropriate. You can also try tomato salsa. You do need a little time to make them, it isn’t more than using cookie cutters on corn tortillas, but if you want to make them for a crowd, you have your work cut out for you, so plan accordingly.
Ghoulish Chips
Makes 24 chips
Ingredients:
12 corn tortillas
olive oil
Salt and Pepper
Halloween Cookie Cutters
- Use cookie cutters to cut out shapes out of corn tortillas.
- When all the shapes are cut, brush them with olive oil. Sprinkle salt and pepper
- Bake for about 10-12 minutes, or until they are crisp. Keep an eye on them so they don’t burn
We suggest you serve these with Guacamole or your favorite dip
© 2010, The Foodies' Kitchen. All rights reserved.
These are good old chicken wings, but to make them look more like bat wings, don’t cut the tips off. Just discard any extra skin or fat before marinating them. To make them, I used my old chicken wing recipe, which you already know from a previous post. (When you have a good recipe, use it!) You can serve them with ranch dressing on the side, or extra tabasco. I recently tried a Budweiser Wing Sauce (mild and tangy), which was very good as a dipping sauce, I do recommend it.
“Bat” Wings
Ingredients:
4 lbs chicken wings
3 tablespoons Bayou spice
½ cup apple cider vinegar
½ cup homemade tomato sauce (not pasta sauce, but the basic tomato sauce)
½ teaspoon Tabasco
2 tablespoons Worcestershire sauce
Procedure:
- Place wings in a large, deep bowl. Sprinkle with the bayou spice and mix well.
- In a small bowl, mix together the rest of the ingredients and pour over chicken wings.
- Let marinate, at least 1 hour. ( I left these marinating 24 hours)
- When you’re ready to cook the wings, preheat oven to 425, roast in the middle rack of your oven for 20 min. Turn them over and bake them for 20 more minutes.
Note: If you want to brown them a little bit more, put the broiler on High, and let them brown for a few minutes. Use aluminum foil on your cooking sheet and cover it well! … otherwise, you’ll have a burnt, sticky mess to clean later.
© 2010, The Foodies' Kitchen. All rights reserved.
