#FreshTastyValentines: Peruvian Purple Potato Soup

LogoCamilla’s (of Culinary Adventures with Camilla) #FreshTastyValentines continues!

I am not showcasing any of our amazing sponsors with today’s post because this soup is what I made last year for Valentine’s Day! (That being said, Gourmet Garden products would work beautifully in this soup.) I’m sharing it during this event because it falls beautifully under the theme of #FreshTastyValentines! It’s a fresh take on potato soup by using purple potatoes, it’s tasty (and spicy!), and it’s quite healthy with only 1 gram of fat, 4 grams of fiber, 5 grams of protein, and 150 Calories per serving.

Because Valentine’s Day fell on a Saturday last year and my MIL was visiting I wanted to pull out all the stops and make a three course meal. Soup, entree, and fondue for dessert.

For the entree my husband and I had picked up some Cornish hens to try out. We bought them too far in advance and hadn’t put them in the freezer. When we cut the packaging open we were bombarded with the smell of “don’t you dare try to eat me.” We were so disappointed! I don’t even remember what our Plan B was, probably pork tenderloin, but I do remember that we didn’t even make Plan B! Our decadent breakfast (which I’ll be sharing next week) kept our tummies happy all day.

But I did still make this soup, which ended up being our main course. I was once again disappointed by my menu, but only by appearance. I was expecting a purple soup, perfect for Valentine’s Day, but instead this soup was the color of chocolate. Which, I suppose, is still appropriate for the holiday. Squeezing lime right over the soup did create a fun purple swirl though! And this soup packs a kick, so that lime was necessary.

This soup makes 6 servings.

Peruvian Purple Potato Soup

Ingredients:

  • 1 tbsp olive oil
  • 1 sweet onion, diced
  • 2 jalapenos, deseeded and diced
  • 2 bay leaves
  • 1 1/2 tsp minced garlic
  • 4 C vegetable stock
  • 2 lb purple potatoes, peeled and chopped
  • 1/4 C fresh cilantro
  • lime juice

Steps:

  1. Heat olive oil over medium-high heat in a large pot (I used my Dutch oven). Saute the onion, jalapenos, and bay leaves until onion is tender and translucent. Add the garlic and cook until fragrant, about 1 minute.
  2. Add the stock and potatoes. Season with salt. Bring to a boil, reduce to a simmer, and cook 15 minutes, or until potatoes are tender.
  3. Using an immersion blender, puree the soup. (If you don’t have an immersion blender very carefully transfer to a traditional blender. Leave a gap in the lid and cover with a towel to prevent burns.)
  4. Add the cilantro and lime juice. Adjust salt if needed. Serve with an extra spritz of lime juice.

*This recipe is adapted from Isa at http://foodreference.com/html/purple-potato-soup1008.html*

Peruvian Purple Potato Soup for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

 

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

#FreshTastyValentines: Tangerine Hatch Chile Sherbet

LogoIt’s the fifth day of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla.

This event is the third opportunity I’ve had to work with Not Ketchup. I have enjoyed each product of theirs I’ve tried to date. I have used Blueberry White Pepper Not Ketchup in a chicken salad and the Cherry Chipotle flavor in slow cooker baked beans (which is my husband’s all time favorite recipe I’ve created). When they announced their newest flavor I couldn’t wait to give it a try. Just as I expected, it was sweet, tart, and smoky. And bonus – there isn’t any added sugar!

64b31-not2bketchupHonestly, I was going to turn it into a barbecue sauce for some baby back ribs, but when I posted my “thank you” on Instagram Erika (mastermind behind Not Ketchup) said, “your recipes are always delicious can’t wait to see what you come up with!” I felt the pressure to think outside of the box. And so I did.

You can’t have Valentine’s day without dessert. But instead of chocolate, I have something out of the box for you. A sherbet made with Tangerine Hatch Chile Not Ketchup! By happy coincidence, I’m currently watching Unique Sweets on Cooking Channel and the episode is about savory desserts. Aiko Pops in Denver is featured for creating popcicles by combine fruits and veggies. I have a feeling my recipe just might be trendy, people! My frozen treat gets brightness from tangerine juice, smoothness from milk, and some smokiness from the Not Ketchup. It’s a dessert that borders on the edge of savory. That’s why I paired it with a different kind of smokey sweet flavor – cookies made with honey and oats.

Tangerine Hatch Chile Sherbet

Ingredients:

  • 1 1/2 C tangerine juice
  • 1/2 C sugar
  • 1/2 C Tangerine Hatch Chile Not Ketchup
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 C cold milk

Steps:

  1. Place tangerine juice, sugar, Not Ketchup, lemon juice, and vanilla in a blender. Blend until the sugar is dissolved. Transfer mixture to a large bowl and whisk in the cold milk.
  2. Place sherbet base in the refrigerator until it reaches 40 degrees F, at least an hour.
  3. Pour sherbet base into an ice cream maker according to manufacturer instructions.

*This recipe is modified from Alton Brown at http://www.foodnetwork.com/recipes/alton-brown/orange-sherbet-recipe.html*

Low-fat Tangerine Oaties

Ingredients:

  • 3/4 C honey
  • 1/2 C tangerine juice
  • 1 C old fashioned oats (I used Bob’s Red Mill)
  • 1 C flour
  • 1/2 C loosely packed light brown sugar
  • 1 tsp baking soda

Steps:

  1. In a small saucepan, combine honey and juice over medium heat. Cook until mixture is thicken and syrupy, about 15-20 minutes, stirring occasionally.
  2. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
  3. In a large bowl, mix together the oats, flour, and sugar.
  4. In a small bowl, whisk the baking soda into 1 tbsp boiling water. Add to the dry ingredients. Add the honey mixture to the dough and mix with a wooden spoon until combined.
  5. Drop spoonfuls of dough onto the prepared cookie sheets, leaving 2″ between each cookie as they will spread.
  6. Bake cookies for 11 minutes, rotating the cookie sheets halfway through. Allow cookies to cool on the cookie sheets. Note: Cookies will be sticky. Store them in an air tight container with wax paper between the layers.

*This recipe is modified from Cookies*

Tangerine Hatch Chile Sherbet for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

Disclaimer: This post contains affiliate links.

#FoodieExtravaganza: American Pie

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It’s the first Wednesday of February and I’m taking a quick break from the #FreshTastyValentines event to celebrate “American Pies” with the #FoodieExtravaganza crew. My blogging friend Wendy over at A Day in the Life on the Farm is hosting today.

I’m not going to lie, I didn’t even look at what an “American” pie would be. All that comes to mind is apple, or maybe cherry. Pies aren’t my favorite dessert. I have an issue with warm fruit. My number one pie is Key Lime – cool and tart! Instead, I decided to go the savory route today and make a side dish that could work nicely with a brunch spread.

Yet another confession: I wasn’t happy with the photography. I struggle immensely with photographing cheese. AND the recipe actually called for gruyere, not cheddar. I accidentally deleted gruyere from my grocery list (it was part of this shopping fiasco) so I had to use what I had – cheddar. Which worked quite well, (Hey, cheddar is more American so maybe my dish does qualify after all!) but provided that yellow/orange tint. I was going to “give up” and try a different pie. But that was an even bigger fail! The only pie dish I have wasn’t large enough for the recipe I was making and everything had to be tossed into a dutch oven instead – delicious, but not pretty, and definitely not a pie. (Because it was a huge hit with Firecracker and myself, I will be trying it again with either a new pie dish or simply halving the recipe so it fits, so stay tuned for that one!)

So here I am sharing a fantastic recipe with mediocre pictures.

Cheddar Leek Potato Pie

Ingredients:

  • 1 sheet frozen puff pastry, thawed
  • 1 tsp butter
  • 1 bunch leeks, thinly sliced
  • 1 large Russet potato, thinly sliced (I used a mandoline)
  • 1 egg
  • 3/4 C half-and-half
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 C shredded cheddar cheese

Steps:

  1. Preheat oven to 350 degrees F. Line a pie dish with the thawed puff pastry. Trim and patch as needed to fit.
  2. Melt butter in a skillet over medium-high heat. Saute the leeks until cooked.
  3. In a small bowl whisk together the egg and half-and-half.
  4. In another small bowl whisk together the thyme, garlic powder, pepper, and salt.
  5. Evenly layer 1/3 of the sliced potatoes in the pie crust, top with 1/3 of the leeks, 1/3 of the spice blend, and 1/3 of the cheese. Repeat. For the final layer: place potatoes, leeks, and spices, pour the half-and-half over top of the pie, and top with remaining cheese.
  6. Bake 60-70 minutes, or until golden, bubbly, and a knife can cut smoothly through the potatoes.

*This recipe is adapted from Karen at http://www.karenskitchenstories.com/2015/03/potato-leek-pie.html*

cheddar potato leek pie for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out these other pies:

BLT Pie by Georgina of G’Gina’s Flavors Palatte

Cheeseburger Pie by Kathleen at Fearlessly Creative Mammas

Grapefruit Pie by Rebekah at Making Miracles

Ham and Broccoli Quiche by Wendy at A Day in the Life on the Farm

Homegrown Blackberry Pie by Carlee of Cooking with Carlee

No Bake Peanut Butter Pie by Lauren of From Gate to Plate

Peaches and Cream Pie by Elaine at Cookin and Craftin

Penne Pie by Terri at Our Good Life

Red Velvet Pudding Pie by Teri of The Freshman Cook

Tar Heel Pie by Tara of Tara’s Multicultural Table

The Impossible Coconut Pie by Stacy of Food Lust People Love

Walnut Crumble-Topped Apple Tart by Caroline at Caroline’s Cooking

#FreshTastyValentines: Frittata with Jalapeno Pesto

LogoWelcome the second day of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla.

Valentine’s Day this year is on a Sunday which makes it the perfect excuse to start the celebration in the morning with brunch.

And can you guess that my recipe {sort of} comes from Bobby Flay’s newest cookbook, Brunch at Bobby’s?! (Yes, we’re obsessed with it.) Bobby’s recipe is for a Spanish Tortilla… we… made more of a frittata. Frittata for #FreshTastyValentines from Sew You Think You Can CookThe main difference: a tortilla is essentially a thick omelet with potatoes and is flipped to be cooked on both sides whereas a frittata is started on the stove and finished in the oven to cook all the way through. There wasn’t any way on this green earth that we were going to be able to flip the eggs in a clean manner, so we ran to the oven to cook the eggs all the way through. The result was still an amazing combination of flavors that even this egg-hating girl enjoyed! The key was the jalapeno pesto that really tied everything together.

To make the jalapeno pesto, I used Gourmet Garden’s Stir-in Cilantro Paste. I absolutely love Gourmet Garden and their products. For this family full of black thumbs they’re an affordable and practical way to use fresh herbs. The stir-in pastes are great for amping up sauces, marinades, or pestos and the lightly dried herbs are incredible for adding to soups, salads, or garnishing plates.

While I did use fresh parsley in the frittata, Gourmet Garden Stir-in Paste could easily be substituted and the Lightly Dried Parsley perfect for garnishing the plate. A move I will be making when we do trial two!

Frittata with Jalapeno Pesto

Ingredients for the Frittata:

  • 3 tbsp olive oil
  • 4 small red potatoes, thinly sliced
  • 1/2 lb Mexican chorizo, casings removed
  • 1 dozen eggs
  • 1/4 C heavy cream
  • 6 jarred red sweet peppers, diced
  • 4 oz goat cheese, crumbled
  • 1/4 C chopped fresh parsley

Ingredients for the Pesto:

Steps:

  1. Make the pesto: Preheat oven to 400 degrees F. Toss jalapenos in a little canola oil and place on a baking sheet. Roast 15 minutes, or until the skin is blistered. Place jalapenos in a bowl and cover with plastic wrap. Set aside for 15 minutes. When cool enough to handle remove the stems and seeds.
  2. Place in food processor with cilantro, garlic, and pine nuts. Pulse until coarsely chopped. While the motor is running, pour in the olive oil until smooth. Add the Parmesan and season to taste with S+P. Adjust oil if needed to achieve a smooth texture. Keep in refrigerator until ready to use.
  3. Preheat broiler on low.
  4. Make the frittata: In a large oven-safe skillet, heat 2 tbsp oil over high heat. Add the chorizo and cook 5 minutes. Use a slotted spoon to remove to a paper towel lined plate and set aside.
  5. Add remaining tbsp of oil to the skillet if needed. Cook the potatoes until golden on both sides.
  6. In a large bowl beat the eggs with the cream until light and fluffy. Fold in the chorizo, peppers, goat cheese, parsley, S+P. Add to the skillet with the potatoes. Be sure to get the eggs underneath the potatoes. Cook for 5 minutes until the bottom is golden and set, stirring occasionally.
  7. (At this point, if you’re brave flip the eggs and cook the other side another 3 minutes.) Place skillet under the broiler for 3-5 minutes, until the top is golden and frittata is fully cooked.
  8. Slide the frittata out of the pan and cut into wedges. Serve with the jalapeno pesto.

*This recipe is modified from Brunch at Bobby’s*

Jalapeno Pesto for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

Disclaimer: This post contains affiliate links.

 

#FreshTastyValentines: Roshambo

LogoWelcome to day one of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla. To kick off the week I’ve made a cocktail perfect for your Valentine’s Day brunch (and a bonus recipe for pancakes).

When UncommonGoods signed on as one of our event sponsors I knew I wanted to make a cocktail because they have an incredible selection of gifts to keep any home bar and kitchen uniquely equipped (here). UncommonGoods (www.uncommongoods.com) is a web-based marketplace offering creatively designed, high-quality merchandise at affordable prices. One of the incredible prizes to win during this week’s event is a $150 gift certificate at their site. With your shopping spree you can find incredible glassware in which to enjoy my Roshambo cocktail or your favorite bottle of wine (here) or discover ways keep your drinks cool without watering them down (here).

Because we’re celebrating Valentine’s Day this week I limited my cocktail recipe search to red or pink beverages. With a big move approaching in the Spring I also added another restriction so as to not buy any new liquor. The discovery of the Roshambo couldn’t have been more perfect. It is a sparkling wine based cocktail which fits in beautifully with Valentine’s Day. This cocktail is a beautiful accompaniment to your Valentine’s breakfast.

This recipe makes two servings.

Roshambo

Ingredients:

  • 1/2 C sugar
  • 1/2 C water
  • 1 cinnamon stick
  • 1/2 C apple juice
  • 1/2 C cranberry juice
  • prosecco or champagne

Steps:

  1. Place sugar, water, and cinnamon stick in a small saucepan over medium-low heat until the sugar dissolves. Allow simple syrup to cool completely. Remove cinnamon stick.
  2. In a small pitcher combine 1/4 C cinnamon simply syrup with the juices. Keep cold until ready to serve.
  3. Pour juice mixture into glasses and top with prosecco.

*This recipe is adapted from Eva at http://1bigbite.com/2013/11/roshambo/*

Roshambo for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

This blog post also comes with a bonus recipe for pancakes!

Cinnamon Sour Cream Pancakes

Ingredients:

  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • 4 tbsp sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 8 oz sour cream
  • 1 C milk
  • 1/2 stick butter, melted

Steps:

  1. In a large bowl whisk together the flours, sugar, baking soda, salt, and cinnamon.
  2. In another bowl whisk together the eggs, sour cream, milk, and melted butter.
  3. Add the wet ingredients to the dry.
  4. On a hot buttered griddle drop 1/2 C of batter into pancakes. Flip pancakes when batter starts to set and bubble form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is modified from Kelley at http://www.mountainmamacooks.com/2015/11/creme-fraiche-pancakes/*

 

#FreshTastyValentines: The Giveaway

Welcome to #FreshTastyValentines! This event, hosted by Camilla of Culinary Adventures with Camilla,  runs February 1st through February 8th. We have nearly two dozen bloggers with over one hundred recipes scheduled to inspire you to have a wonderful Valentine’s weekend. With six different categories (drinks, appetizers, fruits and veggies, dips, meats, and desserts) you’re sure to find the perfect dish to make for your sweetheart!

Before we begin, we’d like to give a HUGE “Thank You” to our sponsors! These sponsors have contributed great prizes for a gigantic giveaway. There are fourteen different prize packages which are detailed in the rafflecopter. The rafflecopter link is below and will go live on February 1st at 12am PDT. Note: If you are finding this post before the #10DaysofTailgate kick-off please check back to enter the giveaway.

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Our #FreshTastyValentines Bloggers
in alphabetical order with links to their homepages
The Prizes

BenBella Vegan is a division of BenBella Books, a boutique book publisher located in Texas. BenBella Vegan has published over twenty plant-based books and cookbooks in the past decade. They are providing a prize package that includes five different cookbooks from their 2015 publishing releases! One #FreshTastyValentines winner will receive a print copy of the following cookbooks: The Plant-Based Journey, Dining at The Ravens, Plant-Powered Families, The China Study Quick & Easy Cookbook, and The Plant Pure Nation Cookbook.

While there’s been a growing awareness of whole grain
benefits in recent years, Bob’s Red Mill has been providing whole grain products to customers since 1978. Their philosophy is to provide whole grain foods that have endured the test of time. They are providing one #FreshTastyValentines winner with a package of Hulled Hemp Seed Hearts. With a nut-like flavor and creamy texture, their hulled hemp seeds are a nutritious, healthy, and delightful addition recipes for breakfast, lunch, dinner, and dessert.

Casabella grew out of the idea that housewares
and cleaning products could be great looking, fun and functional simultaneously. And, to that end, they strive to deliver products that are attractive, intuitive and functional.
Additionally, all of their products are designed and assembled in America. They are providing a prize package of kitchen gadgets that are perfect for your Valentine cooking and for the rest of the year as well. One #FreshTastyValentines winner will receive: Casabella’s Clip n StripShears and a Garlic Roaster.

Envy Apples were born in New Zealand using natural plant-breeding methods by cross-pollinating Braeburn apples with Royal Gala apples. They have since planted trees in Washington state and Chile. They are providing a prize package for one #FreshTastyValentines winner that will include Envy apples, an apple corer, and more.

Gourmet Garden loves herbs and spices and strives to make everyday cooking easier and more enjoyable. Their herbs and spices are washed, chopped and prepped within 18
hours of harvesting through patented processes that seal in the natural essential oils to maximize the fresh flavor and aroma of the herbs. They are providing one #FreshTastyValentines winner with each of their stir-in pastes (basil, chili pepper, cilantro, dill, Italian herbs, garlic, chunky garlic, ginger, lemongrass, oregano, parsley, and Thai seasonings), each of their lightly dried herbs (basil, chili pepper, cilantro, ginger, and parsley), and two Gourmet Garden logo coolers.

KitchenIQ is the new houseware branch of Smith’s Consumer Products, Inc. and embraces their long-standing reputation
for innovation and quality, reflecting their commitment to producing smarter products for the kitchen. They are providing a prize package of kitchen gadgets that are perfect for your Valentine cooking and for the rest of the year as well. One #FreshTastyValentines winner will receive: KitchenIQ’s Strawberry
Tool
and Better Zester.

Mann Packing was founded in 1939 and is now a third generation, majority women-owned company. Their mission is: Fresh Vegetables Made Easy™ and they value honor, passion, quality, and vision. Additionally, they support local schools and donate generously to numerous charitable organizations throughout the community and the industry. They are giving one #FreshTastyValentines winner a $25 gift card.

Not Ketchup was created by Erika Kerekes who also writes the kitchen blog In Erika’s Kitchen. She shares: “When we think of ketchup, we think tomatoes. But it hasn’t
always been that way. The first ketchups were actually made several centuries ago from pickled, fermented fish in China, Malaysia and Indonesia.” Not Ketchup got its name because the United States has bizarre regulations about what can be labeled as ‘ketchup.’ Since Not Ketchup does not contain any tomatoes, according to the powers that be, it’s Not Ketchup. Not Ketchup is providing one #FreshTastyValentines winner with a bottle of their NEW No-Sugar Added Tangerine Hatch Chile fruit ketchup.

Pacari Chocolate is a family owned business created in Ecuador by Santiago Peralta and Carla Barbotó. They wanted to revolutionize the chocolate industry; pacari means “nature” in Quechua, and was selected to embody everything that Pacari Chocolate represents. They are providing one #FreshTastyValentines winner a package of their premium organic chocolates!

Sun Basket is a convenient ingredient delivery service that was created by a top San Francisco-based chef and approved by an in-house nutritionist. Each delivery includes easy, delicious recipes and seasonal, sustainably souced ingredients from West Coast farms. Sun Basket has generously donated THREE prize boxes. Winners must reside in the following states: CA, WA, CO, UT, OR, AZ, NV, & ID to win these prizes.

 T.Lish began because each Christmas, Tiffany Denson would make dozens of mason jars filled with her signature dressing and marinade for her neighbors, friends, and family. Then, they began requesting the sauce throughout the year; a neighbor recommended she start selling it retail. She did. And word spread. T.Lish is Tiff’s line of all natural and extremely versatile dressings, marinades and sauces. They are providing a prize package of their three marinades and dressings to one #FreshTastyValentines winner.

UncommonGoods was founded by Dave Bolotsky who, at a craft show at the Smithsonian in 1999, was captivated by the unique handmade goods and the craftsman behind them. He had a vision to create an online venue to connect makers to individuals searching for special and uncommon goods. UncommonGoods (www.uncommongoods.com) is an web-based marketplace offering creatively designed, high-quality merchandise at affordable prices. They are providing one #FreshTastyValentines winner a $150 gift certificate for a shopping spree at the online marketplace.

Woodbridge by Robert Mondavi began over thirty years ago, when Robert Mondavi had a goal of getting great California wine on every table in America. In 1979 he established the Woodbridge Winery near his childhood home of Lodi, California to make fruit-focused wines for everyday drinking. They are providing a prize package for the raffle. One #FreshTastyValentines winner will receive two bottles of Woodbridge by Robert Mondavi wine – one bottle of Sauvignon Blanc and one bottle of Pinot Noir.

Our #FreshTastyValentines Bloggers
in alphabetical order with links to their homepages
The Giveaway
Disclaimer: The #FreshTastyValentines giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. The prize packages will be sent directly from the giveaway sponsors. The #FreshTastyValentines Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.
Thank you to #FreshTastyValentines sponsors for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

#SundaySupper: Big Game Day Recipes

Are you ready for the big game next weekend? I am! As an Auburn graduate I am a huge Cam Newton fan. Seriously, love that man (and his smile)! Not only is he an incredible athlete but he is a man making a difference in his community and in the lives of children. Even though he did leave Auburn to go to the NFL after taking us to a National Championship victory, he returned to Auburn in the off season to finish his degree. War Eagle, Cam!

But I digress.

If your team didn’t make it (my main team allegiance is the Chicago Bears) that doesn’t mean you can’t gather with friends and watch history in the making. Besides, there are always commercials and the half-time show if you don’t care about the game itself. And if none of that appeals to you, just show up for some good food! The Sunday Supper crew has a wonderful variety of recipes to create the perfect game watching menu. Thank you to T.R. Crumbley of Gluten Free Crumbley for assembling the team!

Today I’m sharing a recipe for chicken wings. To me, wings are the ultimate football watching food! (Well, that and some sort of dip.) Chicken wings aren’t hard to make at home either. Especially when you can do them in the slow cooker! Whaat? Yes, it’s true! The trick is popping them under the broiler right before serving to get them crispy. These particular wings are cooked in a Thai-inspired peanut sauce. I then garnish them with cilantro, lime wedges, and chopped peanuts. Delicious.

(P.S. Happy Birthday, Mom!)

Slow Cooker Thai Wings

Ingredients:

  • 1/2 C creamy peanut butter
  • 1/4 C soy sauce
  • 1/4 C brown sugar
  • 1-2 tbsp chili paste, to taste (I used Gourmet Garden stir-in paste)
  • 2 cloves garlic, crushed (I used 1 tsp Gourmet Garden chunky garlic stir-in paste)
  • 2-4 lb chicken wings, tips removed and wings split
  • cilantro (I used Gourmet Garden lightly dried herbs), for garnish (optional)
  • limes, for garnish (optional)
  • chopped peanuts, for garnish (optional)

Steps:

  1. Lightly grease the bowl of your slow cooker.
  2. In a small bowl, combine peanut butter, soy sauce, brown sugar, chili paste, and garlic. Adjust chili paste to taste. Pour into slow cooker.
  3. Add the wings and toss to coat all the wings in the sauce. Cook on LOW 2-4 hours.
  4. Place cooked wings on a foil lined rimmed baking sheet. Broil on HIGH for 3-5 minutes, until crispy.
  5. Garnish with cilantro, lime, and peanuts if desired.

*This recipe is adapted from Rachel at http://followinginmyshoes.com/my-recipes/sweet-n-spicy-slow-cooker-wings*

Slow Cooker Thai Wings for #SundaySupper from Sew You Think You Can Cook

Appetizers and Sides

Main Dishes

Desserts and Drinks

Plus

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.