game day Archives | Mama Harris' Kitchen

Red and Gold Flatbread Pizza

September 21, 2016 by MamaHarris 10 Comments

Special thanks to Sprouts Farmers Market for sponsoring this very special football inspired recipe for a Red and Gold Flatbread Pizza!

One of my favorite parts of the Fall season is that it’s time for football. If you didn’t know by now, my house is pretty devoted to this sport during this time of year. From watching our favorite professional teams to college games, heading out on Friday nights for our own boys’ high school games or Saturday mornings for the youngest Harris player – football pretty much encompasses our lives this time of year.

While I enjoy watching my favorites, I also love gathering with my loved ones and enjoying the food. I’m a huge fan of snacking and finger foods, so this is the perfect season to encompass all of my very favorite things in one. Yup, fall, family and football – it doesn’t get much better than that, does it? In the spirit of our favorite sport during our favorite season, I decided to create some fun themed healthy finger foods to snack on while enjoying our favorite past time. Since my family is from Northern California, more specifically the Bay Area, we’re split down the middle when it comes to our favorite bay area football teams. I decided to make a little something for the San Francisco fans, and it comes in the form of these fun and tasty red and gold flatbread pizzas.

I got everything I needed from Sprouts Farmers Market, they have so many great products under the Sprouts store brand. I loved the idea of making something meatless to snack on since we do have a vegetarian in the family, and I had a little fun choosing all red and gold ingredients too! Of course, you can totally customize this for some of your own favorite team colors if needed. It’s all about fun and tasty food you can enjoy together, right?

Roasted Beets Ingredients:

1 red beet, peeled and sliced
1 golden beet, peeled and sliced
Extra Virgin Olive Oil
Salt and Pepper

Flatbread Pizza Ingredients:

1 package Sprouts Brand Original Tandoori Naan Flatbread (contains 3 per package)
4 oz Sprouts Brand Roasted Red Pepper Hummus
1 cup Sprouts Brand Shredded Mozzarella
1 red beet, peeled, sliced and roasted (recipe above)
1 golden beet, peeled, sliced and roasted (recipe above)
1 red tomato, sliced thinly
1 yellow tomato, sliced thinly
1 red pearl onion, peeled and sliced
1 gold pearl onion, peeled and sliced
Extra Virgin Olive Oil

Directions:

Preheat the oven to 375 degrees.

Once the beets are peeled, slice them into 1/4 inch slices and coat them in a bit of extra virgin olive oil. Lightly season with salt and pepper, then place on parchment paper and roast for about 15-20 minutes. Flip the slices over, then bake for another 10-15 minutes or so. Remove from oven and allow to cool, then cut into small bite sized chunks to be used as a pizza topping.

Preheat your oven to 400 degrees.

Generously spread the roasted red pepper hummus on each Flatbread, then top with shredded mozzarella.

Add beet slices to each flatbread, then top with red and yellow tomato slices and sliced pearl onions.

Put the flatbreads on parchment paper and drizzle each of them with a bit of extra virgin olive oil, then bake for 10-12 minutes.

Serve with red and golden delicious apple slices and potato chips made with red potatoes and Yukon gold potatoes.

Slice into each flatbread and enjoy!

Red and Gold Flatbread Pizza

Prep Time: 15 minutes

Cook Time: 38 minutes

Total Time: 53 minutes

Yield: 3 flatbread pizzas

Red and Gold Flatbread Pizza

Healthy snacking for football enthusiasts - a tasty Flatbread Pizza to serve on game day with red and gold ingredients for 49ers fans to enjoy!

Ingredients

Roasted Beets Ingredients:

1 red beet, peeled and sliced
1 golden beet, peeled and sliced
Extra Virgin Olive Oil
Salt and Pepper

Flatbread Pizza Ingredients:

1 package Sprouts Brand Original Tandoori Naan Flatbread (contains 3 per package)
4 oz Sprouts Brand Roasted Red Pepper Hummus
1 cup Sprouts Brand Shredded Mozzarella
1 red beet, peeled, sliced and roasted
1 golden beet, peeled, sliced and roasted
1 red tomato, sliced thinly
1 yellow tomato, sliced thinly
1 red pearl onion, peeled and sliced
1 gold pearl onion, peeled and sliced
Extra Virgin Olive Oil

Instructions

Preheat the oven to 375 degrees.
Once the beets are peeled, slice them into 1/4 inch slices and coat them in a bit of extra virgin olive oil.
Lightly season with salt and pepper, then place on parchment paper and roast for about 15-20 minutes.
Flip the slices over, then bake for another 10-15 minutes or so.
Remove from oven and allow to cool, then cut into small bite sized chunks to be used as a pizza topping.
Preheat your oven to 400 degrees.
Generously spread the roasted red pepper hummus on each Flatbread, then top with shredded mozzarella.
Add beet slices to each flatbread, then top with red and yellow tomato slices and sliced pearl onions.
Put the flatbreads on parchment paper and drizzle each of them with a bit of extra virgin olive oil, then bake for 10-12 minutes.
Serve with red and golden delicious apple slices and potato chips made with red potatoes and Yukon gold potatoes.
Slice into each flatbread and enjoy!

https://mamaharriskitchen.com/2016/09/red-gold-flatbread-pizza/

Do you love Game Day recipes?

Find more fun tips, ideas and inspiration for game day – including appetizers, snacks and other fun and colorful options at the Sprouts Brand Website!

Street Style Grilled Hot Dogs

April 18, 2016 by MamaHarris 16 Comments

This post is sponsored by Hebrew National via Mode Media.

Every year in the Harris household starts off with a bang. It’s almost as though we hit the ground running! 4 out of the 5 kids in our home celebrate birthdays during the first four months of the year, then my birthday and Mr. Harris’ soon follow in May. It feels as though it’s the holiday season, we blink, and it’s summer. With all of the celebrating that we do during those months, food is always served. Luckily we live in a part of California that keeps the weather separated into two categories year round – rain and sunshine – and when it’s not raining, we love to grill. Actually, we’ve even been known to grill in the rain too!

This year Spring began early for us; we hit almost 90-degree weather just a few short weeks ago, so we’ve been enjoying our family time by grilling up some goodness. Some of our favorite things to slap on the grill are hot dogs, and my own personal favorite is Hebrew National® All-Beef Franks.

Hebrew National just tastes good. No added seasonings, no special tricks. Made of wholesome, quality ingredients, they’re tasty through and through. We are in a part of California that grows quality fruits and veggies that are so affordable that I don’t mind paying just a little bit more for all-beef hot dogs. To me the taste alone is worth it. And a quality frank deserves quality ingredients to go with it!

I remember the very first time I bit into a Hebrew National® All-Beef Frank. My taste-buds were on overload! I didn’t know a hot dog could taste so good!

I was obsessed from that day forward and love to add them to our grilling repertoire at every opportunity.

Of course I like to create my own spin on traditional favorites, so I can’t just serve a hot dog on a bun and call it a day. I took a cue from popular food trucks and decided to create my own extreme hot dog, overloaded with all my pantry staples. Onions, garlic, red and green bell pepper and even a bit of jalapeño for a little kick.

The result? A delicious, memorable hot dog we can celebrate year round. Cheers to that!

Ingredients for Street Style Grilled Hot Dogs:

1 package Hebrew National® All-Beef Franks
1 tablespoon extra virgin olive oil
1 small yellow onion, cut into thin strips
4 cloves garlic, minced
1 small red bell pepper, sliced into thin strips then cut in half
1 small green bell pepper, sliced into thin strips then cut in half
1 jalapeño pepper, finely chopped (with seeds)
Himalayan sea salt
fresh ground pepper
hot dog buns
ketchup
mustard

Directions:

Open your package of package Hebrew National® All-Beef Franks and slice a few lines across the middle of each one, opening them just a bit. Place on a heated grill over low heat, rolling as needed until browned.

While the franks are browning, sauté up the vegetables on the stove (you can also prepare this beforehand). In a medium sauté pan, heat extra virgin olive oil, then add onions. Lightly sauté over medium/low heat, adding the garlic, then the red and green bell peppers, and finally the chopped jalapeños with a bit of the Himalayan sea salt and some fresh ground pepper. Continue to toss them around a bit, until the vegetables are soft and fragrant – the onions should be a bit on the translucent side.

After you’ve turned the hot dogs the first time, you can add the buns to the top rack of your grill to create a nice toasted effect (optional). Once done, put the franks in the buns and top with ketchup and mustard.

Generously add the cooked veggies and serve with some kosher dill spears.

Enjoy!

Street Style Grilled Hot Dogs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 7 Street Style Grilled Hot Dogs

Serving Size: 1 Street Style Grilled Hot Dog

Street Style Grilled Hot Dogs

Grilled hot dogs prepared "street style" with all beef franks and plenty of tasty toppings. This is sure to be a summer staple.

Ingredients

1 package Hebrew National® All-Beef Franks
1 tablespoon extra virgin olive oil
1 small yellow onion, cut into thin strips
4 cloves garlic, minced
1 small red bell pepper, sliced into thin strips then cut in half
1 small green bell pepper, sliced into thin strips then cut in half
1 jalapeño pepper, finely chopped (with seeds)
Himalayan sea salt
fresh ground pepper
hot dog buns
ketchup
mustard

Instructions

Open your package of package Hebrew National® All-Beef Franks and slice a few lines across the middle of each one, opening them just a bit. Place on a heated grill over low heat, rolling as needed until browned.
While the franks are browning, sauté up the vegetables on the stove (you can also prepare this beforehand). In a medium sauté pan, heat extra virgin olive oil, then add onions. Lightly sauté over medium/low heat, adding the garlic, then the red and green bell peppers, and finally the chopped jalapeños with a bit of the Himalayan sea salt and some fresh ground pepper. Continue to toss them around a bit, until the vegetables are soft and fragrant - the onions should be a bit on the translucent side.
After you've turned the franks the first time, you can add the buns to the top rack of your grill to create a nice toasted effect (optional).
Once done, put the franks in the buns and top with ketchup and mustard.
Generously add the cooked veggies and serve with some kosher dill spears.
Enjoy!

https://mamaharriskitchen.com/2016/04/street-style-grilled-hot-dogs/

What makes a Hebrew National kosher hot dog premium? It’s all about what makes the cut (And what doesn’t). We’re choosy about what goes into our franks – we use only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. No artificial flavors, colors, fillers or by-products. When your hot dog is Kosher, that’s a hot dog you can trust! For more summer fun with Hebrew National, visit facebook.com/hebrewnational.

Easy Recipes for your BIG Game Day Party!

February 1, 2016 by MamaHarris Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDayGlory #CollectiveBias

In case you live under a rock and didn’t know, I have some news to share.

The BIG GAME is coming up!! I’m not just talking any old game day… this is the big one. It’s touted as SUPER!! *wink*wink*

I know, I have so many game day recipes I’ve shared already. I can’t help it, this season is like holiday season for our family. My boys are into all the logistics and know everyone’s scoring record and when they were drafted and who’s getting traded and who’s injured and who’s doing well this season. While I enjoy all of that too, I’m also here for the food. Duh!

Okay, I also love to entertain and feed other people too. It’s sort of what I do. While my boys do like to go to the games once in a while, sometimes it’s just so much more fun to kick back at home and relax on your comfy couch to watch it all at your own leisure. Bonus, if you have people over there’s plenty of folks to help clean up, and you might even get out of doing the dishes altogether if you’ve picked your friends correctly!

So today we shall discuss some super easy recipes to serve at your SUPER BIG Game Day Party!

We have drinks – aka Pepsi™ Ice Cream Floats.
We have snacks – aka Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits.
We have chips & dip – aka Buffalo Chicken Dip served with TOSTITOS® chips and salsa on the side.
AND we even have dessert – aka Mini SNICKERS® Pies.

I even added some bowls for popcorn and a gorgeous fruit platter for the pickiest of snackers. There’s something for everyone!

I made the decor simple. Dark green (wipe-able and reusable) tablecloth. Simple ceramic white plates, trays and serving dishes. Cute paper plates in different sizes that go with a game day theme. I chose large black and white striped paper party plates, and smaller green and white paper party plates with some large gray napkins. Most of the foods are finger foods, so we didn’t have too much of a need for utensils aside from the parfaits. I added a cute cup full of spoons next to those. I also added fun paper straws and green and white or black and white patterns for a fun way to mix it up, in addition to two glass sizes for the fun Pepsi™ Ice Cream floats. I chose larger football shaped glasses, and smaller glass tumblers with gold dots on them that matches the gold confetti and the gold and white tassel garland hung behind the food station.

Now, for the food. Oh, the glorious food. I made a buffalo chicken dip for New Year’s Eve and while it was good it didn’t quite taste how I anticipated that it would. So I kept playing around with the recipe until I got something I absolutely love. This dip is so easy, and ohhhh so good. You can easily double (or triple) the recipe for a larger crowd.

I served the dip with TOSTITOS® chips, and I also kept some TOSTITOS® salsa on the side as well as one of their cheesy dips. I also made some fun little fruity yogurt parfaits that I served with vanilla and strawberry banana yogurt, strawberries and raspberries, and topped them off with some fun little cookie sticks that have ends dipped in white candy melts, then sprinkled with crushed Skittles®. Just for fun I used the rest of my Skittles® XL bag to fill up a tall vase that I could keep on the table, just in case anyone felt like grabbing a handful here and there.

Fun floats with vanilla bean ice cream, Pepsi™, whipped cream and a cherry are the way I choose to wash down all of this yummy food. I really can’t think of a better way! Last, but not least, we have mini SNICKERS® pies! This is the perfect occasion for miniature decadence. I used refrigerated pie crusts and cut them in a cute shape with a cookie cutter. Sprinkled the crust with some cinnamon sugar and baked it, then created a peanut butter mousse sprinkled with chopped SNICKERS® Minis and nuts. Filled the mini pies with the mousse, then topped with some more chopped up SNICKERS® Minis and drizzled with caramel and chocolate. YUM. I couldn’t stop at just pies, I had to serve some SNICKERS® Minis too, so I chose a unique display vase and kept them near the pies.

The thing with making a good food corner is having everything you might need to serve all in one place. There’s snacks, desserts, drinks and finger foods here, but there’s always room for some more. I have recipes for so many flavors of wings, you could always start there!

For an even more elaborate food table that is sure to have all you might need to party, you can also create your own snack stadium! Check out some of the amazing ones below for some inspiration, being sure to VOTE for your favorite for a chance to win the prizes listed below. You’ll also be eligible to WIN by uploading a photo your own special snack stadium to Instagram and using the hashtag #GameDayGlorySweepstakes! Best of luck to you!

Game Day Glory Sweepstakes

Mini SNICKERS® Pie Ingredients:

2 refrigerated pie crusts
4 oz cream cheese, room temperature
1/2 cup powdered sugar
4.5 oz peanut butter
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
2 tablespoons nut topping (usually packaged for sundaes)
7 SNICKERS® Minis, divided
chocolate syrup
caramel syrup

Directions:

Preheat oven to 450 degrees. Roll out each pie crust and using a flower shaped cookie cutter, cut the crust into a dozen mini shells. This will use up most of your two shells.

Spray your muffin pan with non-stick cooking spray, then carefully center each mini shell in the pan. Carefully prick the bottom of each shell with a fork, then brush with beaten egg white. Sprinkle with a bit of cinnamon sugar and pop them in the oven for about 8-10 minutes.

The shells should be golden and crispy, remove them from the pan and place on a cooling rack while you prepare the peanut butter mousse.

Add the softened cream cheese to a mixer and beat on a medium/low speed. Slowly add the sugar, then the peanut butter. Add extract, then the whipping cream. Beat for a few minutes till mixture seems to thicken a bit, then fold in the nuts and chopped SNICKERS®.

Carefully spoon the mousse into the shells, place on a platter and refrigerate for 2-4 hours before preparing to serve.

Once chilled, the filling should be more firm. Sprinkle with chopped up SNICKERS® then drizzle with caramel sauce and chocolate sauce. Enjoy!

Buffalo Chicken Dip:

4 oz cream cheese, room temperature
1.5 cup shredded rotisserie chicken
1/2 cup buffalo wing sauce (either bottled or homemade)
1/4 cup blue cheese dressing (either bottled or homemade)
1/2 cup sharp cheddar cheese
1/2 cup monterey jack cheese
1 celery, chopped
2 tablespoons drained diced pimentos
fresh parsley, chopped

Directions:

Begin by preheating the oven to 350. In a square casserole dish, spread the softened cream cheese along the bottom. Add the shredded chicken and wing sauce to a separate bowl, mix until well combined. Carefully spread the chicken coated with sauce over the cream cheese.

Top the chicken with the blue cheese dressing, spreading out to the corners.

Then combine the cheeses with the celery and pimentos. Sprinkle evenly over the top of the dip, then sprinkle a bit more wing sauce over the top. Bake in the preheated oven for 25-30 minutes.

Allow to cool, then add a bit of parsley for garnish.

Serve with TOSTITOS® chips and Enjoy!

Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits

1 roll refrigerated sugar cookie dough, room temperature
1/4 cup all purpose flour
1/2 cup white candy melts, melted
1/4 cup Skittles®, crushed
1 container vanilla yogurt
1 container strawberry banana yogurt
Strawberries
Raspberries

Directions:

Begin by preheating your oven to 350. Break up cookie dough into tiny pieces over a large mixing bowl. Add the flour. Mix the flour in with the dough well, then knead into a ball. Roll it out into a rectangle near the size of a standard cookie sheet. Cut dough into sticks and do not separate. Bake for about 13-15 minutes, just until edges turn golden. Cut back through the already cut edges and separate. Place sticks on a cooling rack.

While cookie sticks are cooling melt the white candy melts and assemble the mini parfaits. I used small clear plastic cups and filled them with about 3 tablespoons of yogurt, topped with sliced strawberries and raspberries, then topped with another 2-3 tablespoons of the other flavor of yogurt. Once cookies have cooled, dip the ends into the white melts, then sprinkle with crushed Skittles®.

Allow to dry on parchment paper, about 30 minutes.

Once dry and cooled, pop them in the tops of the fruity parfaits and serve with some spoons nearby. Enjoy!

Pepsi™ Ice Cream Floats

vanilla bean ice cream
Pepsi™
whipped cream
maraschino cherries

Directions:

For the shorter glasses use 1-2 scoops of ice cream then fill up the rest of the glass with Pepsi™. Top with whipped cream and a cherry.

For the larger glass use 3-4 scoops of ice cream, fill right on up with the Pepsi™, add whipped cream and finish it off with a cherry and a cute straw.

Easy Recipes for your BIG Game Day Party!

Want to host a game day party and don't know where to start? I've got you covered with plenty of food ideas!

Ingredients

Ingredients for SNICKERS® Mini Pies:

2 refrigerated pie crusts
4 oz cream cheese, room temperature
1/2 cup powdered sugar
4.5 oz peanut butter
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
2 tablespoons nut topping (usually packaged for sundaes)
7 SNICKERS® Minis, divided
chocolate syrup
caramel syrup

Ingredients for Buffalo Chicken Dip:

4 oz cream cheese, room temperature
1.5 cup shredded rotisserie chicken
1/2 cup buffalo wing sauce (either bottled or homemade)
1/4 cup blue cheese dressing (either bottled or homemade)
1/2 cup sharp cheddar cheese
1/2 cup monterey jack cheese
1 celery, chopped
2 tablespoons drained diced pimentos
fresh parsley, chopped

Ingredients for Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits:

1 roll refrigerated sugar cookie dough, room temperature
1/4 cup all purpose flour
1/2 cup white candy melts, melted
1/4 cup Skittles®
1 container vanilla yogurt
1 container strawberry banana yogurt
Strawberries
Raspberries

Ingredients for Pepsi™ Ice Cream Floats:

vanilla bean ice cream
Pepsi™
whipped cream
maraschino cherries

Instructions

Directions for the SNICKERS® Mini Pies:

Preheat oven to 450 degrees. Roll out each pie crust and using a flower shaped cookie cutter, cut the crust into a dozen mini shells. This will use up most of your two shells.
Spray your muffin pan with non-stick cooking spray, then carefully center each mini shell in the pan. Carefully prick the bottom of each shell with a fork, then brush with beaten egg white. Sprinkle with a bit of cinnamon sugar and pop them in the oven for about 8-10 minutes.
The shells should be golden and crispy, remove them from the pan and place on a cooling rack while you prepare the peanut butter mousse.
Add the softened cream cheese to a mixer and beat on a medium/low speed. Slowly add the sugar, then the peanut butter. Add extract, then the whipping cream. Beat for a few minutes till mixture seems to thicken a bit, then fold in the nuts and chopped SNICKERS®.
Carefully spoon the mousse into the shells, place on a platter and refrigerate for 2-4 hours before preparing to serve.
Once chilled, the filling should be more firm. Sprinkle with chopped up SNICKERS® then drizzle with caramel sauce and chocolate sauce. Enjoy!

Directions for Buffalo Chicken Dip:

Begin by preheating the oven to 350. In a square casserole dish, spread the softened cream cheese along the bottom.
Add the shredded chicken and wing sauce to a separate bowl, mix until well combined.
Carefully spread the chicken coated with sauce over the cream cheese.
Top the chicken with the blue cheese dressing, spreading out to the corners.
Then combine the cheeses with the celery and pimentos. Sprinkle evenly over the top of the dip, then sprinkle a bit more wing sauce over the top.
Bake in the preheated oven for 25-30 minutes.
Allow to cool, then add a bit of parsley for garnish.
Serve with TOSTITOS® chips and Enjoy!

Directions for Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits:

Begin by preheating your oven to 350. Break up cookie dough into tiny pieces over a large mixing bowl.
Add the flour. Mix the flour in with the dough well, then knead into a ball. Roll it out into a rectangle near the size of a standard cookie sheet.
Cut dough into sticks and do not separate. Bake for about 13-15 minutes, just until edges turn golden. Cut back through the already cut edges and separate.
Place sticks on a cooling rack.
While cookie sticks are cooling melt the white candy melts and assemble the mini parfaits. I used small clear plastic cups and filled them with about 3 tablespoons of yogurt, topped with sliced strawberries and raspberries, then topped with another 2-3 tablespoons of the other flavor of yogurt.
Once cookies have cooled, dip the ends into the white melts, then sprinkle with crushed Skittles®.
Allow to dry on parchment paper, about 30 minutes.
Once dry and cooled, pop them in the tops of the fruity parfaits and serve with some spoons nearby. Enjoy!

Directions for Pepsi™ Ice Cream Floats:

For the shorter glasses use 1-2 scoops of ice cream then fill up the rest of the glass with Pepsi™. Top with whipped cream and a cherry.
For the larger glass use 3-4 scoops of ice cream, fill right on up with the Pepsi™, add whipped cream and finish it off with a cherry and a cute straw.

https://mamaharriskitchen.com/2016/02/easy-recipes-for-your-big-game-day-party/

Do you host a game day party?

Check out all the Game Day Glory for more snack stadiums and recipe ideas then head on over to Walmart for all your Game Day shopping and supplies! Look for end caps with official game day products.

Join Chef Marc Forgione at Macy’s in San Francisco for Game Day Tips!

January 25, 2016 by MamaHarris Leave a Comment

This post is sponsored by Everywhere Agency; however, all thoughts and opinions expressed are my own.

This year the Big Game will be held right in my own backyard, in Northern California in the heart of the bay area.

It’s going to be such a huge experience and I’m already feeling the excitement and nervousness ripple through my hometown. If you’re a foodie and will be in town for Game Day or are a bay area native, you can’t miss the events that Macy’s will be putting on that weekend! They have tons of fun times planned for all sorts of sports fans – both young and old!

There’s a cooking demo from Chef Marc Forgione that you can RSVP for free, you can also enjoy some family time, meet with my favorite childhood actress and watch a gorgeous fireworks display!

One of the very first professional chefs I ever met was Chef Marc Forgione. I truly enjoyed his cooking demo and he was full of fun facts and interesting cooking tips. I love attending these cooking demos because you get so much knowledge packed into an energetic demo as well as some pretty tasty treats. I can’t wait to see what sort of goodies Chef Marc has in store this time!

Meet Macy’s Culinary Council Chef Marc Forgione for a Game Day Cooking Demo

Learn from the master chef as he prepares some of his award-winning dishes and get tips on making your viewing party a gourmet “bowl” of its own. The best part? There’ll be plenty of scrumptious samples to enjoy!

When:
February 6, 2016 at 1:00 PM

Where:
Macy’s Union Square
Culinary Kitchen, Lower Level
San Francisco, CA

RSVP for free:

marcforgionemacysusq.eventbrite.com

Plus with any purchase of $35* or more in the Home department, receive a $10 Macy’s gift card**, a special game day gift, and an opportunity to meet the chef and take a photo with him.

Event subject to cancellation or change. Seating is first come, first served.

*Purchase must be made on Feb 6, 2016 at Macy’s Union Square only.
**One per customer, while supplies last. Gift card and special gift will be distribed on February 6th. Macy’s gift card valid February 6th and 7th only.

Learn more about the Council and upcoming events by logging on to macys.com/culinarycouncil and follow us on Twitter & Periscope.

For a complete schedule of events including dates, times and more, visit macys.com/endzone.

Macy’s and LIDS Present a Meet & Greet with Alyssa Milano

Meet Actress and Philanthropist Alyssa Milano at the Locker Room by LIDS™ shop on the 4th floor. Be one of the first 100 customers and receive an autographed photo of Alyssa Milano. Minimum purchase of $50 required.*

When:
February 6, 2016 at 2:00 PM

Where:
Macy’s Union Square
Women’s Building, Level 4
San Francisco, CA

Event subject to change or cancellation.

*Limited to the first 100 customers in line who have made a qualifying $50 purchase beginning one hour prior to the event, numbered tickets will be distributed. No personal items or memorabilia will be accepted or signed. While time permits.

Macy’s Presents Fun Kids Activities

Join us as we prepare for the Big Game with a morning of fun for the whole family! We’ll have face painting for your favorite team, Big Game tattoos, football themed crafts, plus goodies for all!

When:
February 6, 2016 at 11:00 AM

Where:
Macy’s Union Square
Kids Dept, 5th floor
San Francisco, CA

Event subject to change or cancellation.

Macy’s Fireworks (January 30th & February 5th)

Macy’s is bringing their world famous fireworks to the West Coast! On Saturday, January 30th, in conjunction with the grand opening of Super Bowl City and the historic relighting of the Bay Bridge, Macy’s Fireworks will light up the sky in show-stopping style as the grand finale of this milestone day. If you can’t view the fireworks from Super Bowl City, watch KPIX 5 at 7pm to see the whole celebration with their live “Countdown to Gold” special! And again on Friday, February 5th, Macy’s will treat Super Bowl City to another Fireworks Spectacular live at 10pm.

BBQ Chicken Sliders

October 30, 2015 by MamaHarris 5 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LegendaryTailgate #CollectiveBias

I have a confession.

For many, many years I really wasn’t into traditional barbecue type foods. I loved the sides, but eating meats slathered in barbecue sauce just really wasn’t my idea of tasty foods. I’d dined at quite a few places and tried to like it, but to me the meat was always dry and it was like they were covering that up with barbecue sauce. It was not ideal for me at all.

I honestly never really liked barbecue chicken until I met my husband. When we first moved in together we got this little upstairs apartment. We loved this apartment though, because it had this huge covered balcony with screens on it. We’d hang out on that balcony every weekend and we had the tiniest little grill that he would barbecue on every sunday. It was about one or two feet off the ground and it was this little round thing. Now that I think about it, it would be perfect to tailgate with, but this is what we were working with. He’d make boneless chicken breast on this grill, marinade it, season it up, then grill it. Then he’d patiently brush it with his favorite barbecue sauce.

Oh my goodness, it was so good!

The meat was so tender, so juicy. So flavorful! We did this every Sunday and watch whatever game was on, then that evening we’d enjoy our favorite Sunday night shows. It was our favorite way to start the week. I don’t even know if he’s aware that he’s what made me like barbecue chicken.

Now that we’ve grown together, married, moved to a bigger house with a backyard and a nice sized grill, he’s often working his magic out there. But we often reminisce about those old times when we’d huddle around that tiny little grill and create magic. Today I’m showing you some of his secrets to creating a moist and flavorful chicken, this time using thigh meat. This meat is amazing on it’s own, cut up in a sandwich, added to a salad, or even just eaten as is served with some rice and vegetables. However, I’m taking it a step further and creating some delicious BBQ Chicken Sliders that are perfect for game day, you can even make them while you tailgate (just skip the step about baking in the oven – it’s really just to melt the cheese).

I like to use Foster Farms Fresh & Natural Chicken Thigh Meat when I’m making shredded chicken, the thigh meat is a little more tender making it easy to shred for sliders. I love using Foster Farms Fresh & Natural because it’s raised locally right here in California and it’s always fresh, 100% natural, American Humane certified and with no added hormones or steroids.

We also like to use the Stubb’s Chicken Marinade that’s flavored with citrus and onion and Stubb’s Original Bar-B-Q Sauce. Not only are these super flavorful, but they are free of high fructose corn syrup and are Certified Gluten Free. Stubb’s does not use artificial preservatives, colors, sweeteners, flavors or MSG. There’s no fancy ingredients, just genuinely good products made with Stubb’s secret ingredients, “Love and Happiness”.

These sliders were amazing! The creamy mayonnaise with a hint of spice paired with the cheese and the chicken were the perfect pairings. The pop of color from the cabbage with that added bit of crisp was perfection. I could eat these for dinner, forget an appetizer! They were even good reheated! Serve with some fun curly fries and baked beans for game day fun!

BBQ Chicken Ingredients:

1.5 lbs Foster Farms Fresh & Natural Chicken Thigh Meat
1 tablespoon lemon pepper
1 tablespoon creole seasoning
1/4 cup soy sauce
1/2 bottle Stubb’s Chicken Marinade
1/2 cup Stubb’s Original Bar-B-Q Sauce

BBQ Chicken Sliders Ingredients:

BBQ Chicken (ingredients above), shredded
1/2 small yellow onion, chopped
2 pickled jalapenos, chopped
3 tablespoons fresh cilantro, chopped
1/4 cup Stubb’s Original Bar-B-Q Sauce
1 package sweet party rolls
3 tablespoons mayonnaise
2 tablespoons spicy brown mustard
8 oz monterey jack cheese, sliced
1/2 cup green cabbage, cut into thin shreds
1/2 cup purple cabbage, cut into thin shreds
2 tablespoons rice vinegar
1 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 tablespoon garlic salt

Directions:

Begin by seasoning each side of the chicken with lemon pepper and Creole seasoning. Place in a dish large enough to hold the chicken with marinade.

Add soy sauce.

Then add the marinade. Cover and refrigerate at least 8 hours up to 24 hours.

Once you’re ready to grill, bring heat to around 350 degrees on the grill, and place the marinaded chicken over indirect heat on the grill, discarding the marinade.

Grill for about 5-8 minutes each side, then brush with the 1/2 cup of Stubb’s Original Bar-B-Q Sauce.

Grill for another 2-3 minutes each side to set the sauce into the chicken.

Remove from heat and let cool. Chicken would be delicious like this, cut up into a chicken salad or served with rice.

Place chicken in a large bowl and shred using two forks.

Add the onions, jalapenos and cilantro, then mix in. Add the 1/4 cup Stubb’s Original Bar-B-Q Sauce, stirring to combine it all.

Preheat oven to 350 degrees. Cut party rolls in half and place the bottom half on a baking sheet. Mix mayonnaise with spicy brown mustard and spread a layer on the bread.

Carefully spoon BBQ chicken on top.

Then top with the slice of monterey jack cheese.

Mix the cabbage with the vinegars and salt and pepper. Spoon the cabbage mixture on top of the cheese.

Melt the butter, then mix the garlic salt into the butter. Add the tops on the rolls, then brush with the seasoned melted butter. Place in the preheated oven and let cook for 10 minutes.

Cheese will be melted and tops will be browned and toasted.

Add an appetizer stick to the sliders to prevent tops from slipping, then serve.

Enjoy!

BBQ Chicken Sliders

Prep Time: 20 minutes

Cook Time: 32 minutes

Total Time: 52 minutes

Yield: Makes about 16 BBQ Chicken Sliders

Serving Size: 2 BBQ Chicken Sliders

BBQ Chicken Sliders

Tender shredded BBQ chicken is the star ingredient for these BBQ Chicken Sliders, add them to your tailgate menu!

Ingredients

BBQ Chicken Ingredients:

1.5 lbs Foster Farms Fresh & Natural Chicken Thigh Meat
1 tablespoon lemon pepper
1 tablespoon creole seasoning
1/4 cup soy sauce
1/2 bottle Stubb’s Chicken Marinade
1/2 cup Stubb’s Original Bar-B-Q Sauce

BBQ Chicken Sliders Ingredients:

BBQ Chicken (ingredients above), shredded
1/2 small yellow onion, chopped
2 pickled jalapenos, chopped
3 tablespoons fresh cilantro, chopped
1/4 cup Stubb’s Original Bar-B-Q Sauce
1 package sweet party rolls
3 tablespoons mayonnaise
2 tablespoons spicy brown mustard
8 oz monterey jack cheese, sliced
1/2 cup green cabbage, cut into thin shreds
1/2 cup purple cabbage, cut into thin shreds
2 tablespoons rice vinegar
1 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 tablespoon garlic salt

Instructions

Begin by seasoning each side of the chicken with lemon pepper and Creole seasoning. Place in a dish large enough to hold the chicken with marinade.
Add soy sauce.
Then add the marinade. Cover and refrigerate at least 8 hours up to 24 hours.
Once you're ready to grill, bring heat to around 350 degrees on the grill, and place the marinaded chicken over indirect heat on the grill, discarding the marinade.
Grill for about 5-8 minutes each side, then brush with the 1/2 cup of Stubb’s Original Bar-B-Q Sauce.
Grill for another 2-3 minutes each side to set the sauce into the chicken.
Remove from heat and let cool. Chicken would be delicious like this, cut up into a chicken salad or served with rice.
Place chicken in a large bowl and shred using two forks.
Add the onions, jalapenos and cilantro, then mix in. Add the 1/4 cup Stubb’s Original Bar-B-Q Sauce, stirring to combine it all.
Preheat oven to 350 degrees. Cut party rolls in half and place the bottom half on a baking sheet. Mix mayonnaise with spicy brown mustard and spread a layer on the bread.
Carefully spoon BBQ chicken on top.
Then top with the slice of monterey jack cheese.
Mix the cabbage with the vinegars and salt and pepper. Spoon the cabbage mixture on top of the cheese.
Melt the butter, then mix the garlic salt into the butter. Add the tops on the rolls, then brush with the seasoned melted butter. Place in the preheated oven and let cook for 10 minutes.
Cheese will be melted and tops will be browned and toasted.
Add an appetizer stick to the sliders to prevent tops from slipping, then serve.
Enjoy!

Notes

*prep time and cook time does not include 8-24 hours for marinade.

https://mamaharriskitchen.com/2015/10/bbq-chicken-sliders/

What’s your favorite BBQ food?

Pick up some of your favorite ingredients at your local grocery store, and as an added bonus, you can find an Instant Redeemable Coupon (expires 12/31/15) in store for the chicken and BBQ sauce. I found everything I needed at my local FoodMaxx, there was plenty of chicken in the meat department and I found the sauces in the condiments aisle. Happy grilling!

Ginger Honey Garlic Wings with French Onion Dip

October 28, 2015 by MamaHarris Leave a Comment

I’m a little obsessed with balancing differing tastes and textures in my food. I love something that is both spicy and sweet, as well as crispy and creamy. To me, there’s nothing better than snacking on something crispy with a creamy and lavish dip. That melding of flavors, it’s what I love to do. Today I did it again!

Ginger honey garlic wings. I know that doesn’t sound too spicy, but if you look at the ingredient list there’s a hint of spice. There’s depth. There’s also sweet. Gotta keep that balance!

I paired these crispy sweet and savory wings with a creamy French onion dip. The wings definitely have a bit of an Asian flare to them, but I served them with a dip that has a bit of French influence. I know it may seem that they don’t go together, but they do. They so do!

These wings are sticky. And sweet. With a good amount of crisp, thanks to tossing them in seasoned flour and frying them partially before baking them. I love that you can see the little flecks of red pepper flakes, as if to remind you of what you are dealing with. The French onion dip only gets better with time, which is why I recommend making that step the night before, as the flavors meld and combine the longer it sits. You definitely want that!

Love these wings? Chewsy Lovers and I have paired up for a second time to bring you more wings for Game Day. Last week Mandi shared these amazing Spicy Pineapple Garlic Wings and I shared Cajun Buttermilk Fried Wings with Spicy Aioli. Check out our board on Pinterest for a variety of flavors, dips, and techniques. You’re sure to be a wing expert in no time! If you make any of our creations, be sure to tag us and hashtag your photo/recipe with #ChicksWingIt!

Ingredients for French Onion Dip

1 tablespoon salted butter
1 small yellow onion, diced
2 cloves garlic, minced
1 cup sour cream
3/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
parsley, for garnish

Ingredients for Ginger Honey Garlic Wings:

2 lb wingettes and drummettes
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2-3 tablespoons canola oil, for frying
1 teaspoon extra virgin olive oil
6 cloves garlic, minced
2 teaspoons ginger, minced
1/3 cup honey
1 tablespoon light brown sugar
1 tablespoon soy sauce
1 teaspoon mustard powder
1 teaspoon red pepper flakes
2 tablespoons rice vinegar

Directions:

Begin by making the French onion dip at least the day before so the flavors really get a chance to meld together. Heat butter in a skillet over medium/low heat. Once butter is melted, add diced onion. Saute, stirring every so often, allowing the onions to caramelize. They will begin to brown, then caramelize. Don’t rush it. This process takes about 20 minutes or so. About two minutes before you’re ready to remove the onions from the heat, add the garlic. Saute until fragrant. Remove onions and garlic from pan and place in a bowl until cool.

Combine remaining ingredients for dip in a bowl with the cooled onions and garlic.

Stir until smooth. Cover and refrigerate overnight.

In a freezer bag measure out the flour, salt and pepper. Shake until combined, then drop in the chicken pieces and lightly coat with flour and seasoning mixture. Add oil to a cast iron pan over medium/high heat and place chicken in pan, being careful not to overcrowd. You won’t be frying the chicken completely, this is just to begin the crispy skin, and give the process a boost.

Once you’ve cooked the chicken for about 2-3 minutes on each side, transfer to a paper towel lined plate to catch any remaining grease. Line a baking sheet with parchment paper and set the oven for 400 degrees. Bake chicken on each side for 15-20 minutes.

While the chicken is baking, add olive oil to a small saucepan over medium heat. Add garlic and ginger, lightly sauteeing until fragrant. Add remaining ingredients (minus rice vinegar) and stir until combined. Sauce will bubble and thicken, remove from heat once the sauce has thickened.

Add rice vinegar to a large bowl, then add the cooked chicken once it’s done in the oven. Toss the chicken in the rice vinegar.

Then add that delicious, sticky sauce. Be sure to cover all parts of the chicken with sauce, no matter how sticky it is, you can do it!

Place coated chicken back on parchment paper and set the oven to broil.

Allow the chicken to broil for about 2-3 minutes.

Serve with French onion dip and a tiny garnish of Parsley.

The wings are deliciously sticky, be sure you have a napkin!

Enjoy!

Ginger Honey Garlic Wings with French Onion Dip

Prep Time: 10 minutes

Cook Time: 49 minutes

Total Time: 59 minutes

Ginger Honey Garlic Wings with French Onion Dip

Sticky, sweet and savory. These ginger honey garlic wings are everything you want in a wing, paired with a creamy French onion dip. Yum!

Ingredients

Ingredients for French Onion Dip

1 tablespoon salted butter
1 small yellow onion, diced
2 cloves garlic, minced
1 cup sour cream
3/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon white pepper
parsley, for garnish

Ingredients for Ginger Honey Garlic Wings:

2 lb wingettes and drummettes
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2-3 tablespoons canola oil, for frying
1 teaspoon extra virgin olive oil
6 cloves garlic, minced
2 teaspoons ginger, minced
1/3 cup honey
1 tablespoon light brown sugar
1 tablespoon soy sauce
1 teaspoon mustard powder
1 teaspoon red pepper flakes
2 tablespoons rice vinegar

Instructions

Begin by making the French onion dip at least the day before so the flavors really get a chance to meld together. Heat butter in a skillet over medium/low heat. Once butter is melted, add diced onion. Saute, stirring every so often, allowing the onions to caramelize. They will begin to brown, then caramelize. Don't rush it. This process takes about 20 minutes or so. About two minutes before you're ready to remove the onions from the heat, add the garlic. Saute until fragrant. Remove onions and garlic from pan and place in a bowl until cool.
Combine remaining ingredients for dip in a bowl with the cooled onions and garlic.
Ginger Stir until smooth. Cover and refrigerate overnight.
In a freezer bag measure out the flour, salt and pepper. Shake until combined, then drop in the chicken pieces and lightly coat with flour and seasoning mixture. Add oil to a cast iron pan over medium/high heat and place chicken in pan, being careful not to overcrowd. You won't be frying the chicken completely, this is just to begin the crispy skin, and give the process a boost.
Once you've cooked the chicken for about 2-3 minutes on each side, transfer to a paper towel lined plate to catch any remaining grease. Line a baking sheet with parchment paper and set the oven for 400 degrees. Bake chicken on each side for 15-20 minutes.
While the chicken is baking, add olive oil to a small saucepan over medium heat. Add garlic and ginger, lightly sauteeing until fragrant. Add remaining ingredients (minus rice vinegar) and stir until combined. Sauce will bubble and thicken, remove from heat once the sauce has thickened.
Add rice vinegar to a large bowl, then add the cooked chicken once it's done in the oven. Toss the chicken in the rice vinegar.
Then add that delicious, sticky sauce. Be sure to cover all parts of the chicken with sauce, no matter how sticky it is, you can do it!
Place coated chicken back on parchment paper and set the oven to broil.
Allow the chicken to broil for about 2-3 minutes.
Serve with French onion dip and a tiny garnish of Parsley.
The wings are deliciously sticky, be sure you have a napkin!
Enjoy!

Notes

*Prep Time does not count the 24 hours wait time for the dip.

https://mamaharriskitchen.com/2015/10/ginger-honey-garlic-wings-with-french-onion-dip/

What’s one of your favorite wing recipes we’ve created?

Cajun Buttermilk Fried Wings with Spicy Aioli

October 21, 2015 by MamaHarris 1 Comment

Last year when Mandi from Chewsy Lovers and I started our wing series, we didn’t know quite how popular it would be. We had intended to just prepare a few recipes and share throughout the month of September to kick off football/tailgate season. It was sort of a no-brainer because Mandi and her husband, Buck, love to share recipes for tailgate foods and all of their grilling wonders, which ended up being some of their own most popular recipes. I too had written a few recipes for game day essential recipes that also were received well. So while we were discussing upcoming ideas for our respective blogs, we both discovered that we were planning to share wing recipes soon. That’s when it all fell into place and our #ChicksWingIt series was born. It did so well last September that we continued it into the following month, and revived it this year for October as well. We’d received a lot of comments and emails asking for MORE WINGS, so we happily obliged.

I’ll admit, in the beginning it was a bit of a challenge. I didn’t even think I had four wing recipes I could bring to life, much less come back for another month and do it again! But I was wrong. The ideas keep coming and I have a long list of flavors I still want to try out and share. I’m not sure if we will return for more wings next month, but I might continue the party here and there with some more wings for you, it seems like there’s never enough.

In addition to trying different flavors each week, my own personal challenge was to have a different technique with each recipe. There’s really so many different ways to make wings and I love sharing them all with you. My mouth still waters when I recall last weeks recipe I created for Smoky Brown Sugar Wings and that Blue Cheese Dip was to die for! It’s not just me either, because Mandi’s recipe for Sweet Citrus Bourbon Wings was absolutely mouthwatering!

As for today? I’m bringing a recipe for Cajun Buttermilk Fried Wings.. with a spicy aioli to dip them in. Now, this might all sound a bit intimidating but it’s actually pretty easy. You soak the wings in buttermilk and hot sauce for a few hours, then toss them in a flour and cajun seasoned mixture, then deep fry for less than ten minutes. Easy peasy! Aioli sounds like a super exotic dip, but really it’s just garlic, egg white, lemon juice and oil. You can even replace it with mayonnaise instead and just add minced garlic to the mayo, although that’s not truly a traditional aioli. For this dip I made a traditional aioli sauce, then spiced it up a bit with various spices, hot sauce, ketchup and Worcestershire sauce. The crispy chicken and the aioli is a delightful match up and makes a great addition to your tailgate spread.

Don’t forget to follow Mandi and I on twitter/facebook/Instagram, etc and hashtag your recipe recreations with #ChicksWingIt for us to see. Take a look at our Pinterest board for a wide variety of wing flavors, various techniques and a plethora of sauces and dips!

Ingredients for Cajun Buttermilk Fried Wings:

3 lb. chicken wings and drums
1/3 cup hot sauce (like Crystal’s*)
1/2 cup buttermilk
1 cup all purpose flour
2 teaspoon cayenne pepper
1.5 teaspoon sea salt
1.5 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon dry oregano
1 teaspoon dry basil
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
canola oil, for frying

Ingredients for Spicy Aioli:

2 cloves garlic, minced
pinch of sea salt
2 egg yolks
1 tablespoon lemon juice
1/2 cup light olive oil
1/2 cup grapeseed oil
1/3 cup ketchup
1 tablespoon hot sauce (like Crystal’s*)
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper

Directions:

Begin by rinsing the drums and wings and patting dry. Place wings in a gallon freezer bag, then add the hot sauce.

Seal bag and shake around to ensure all wings are coated with sauce, then add buttermilk and do the same. Place sealed bag in refrigerator for at least two hours.

While the chicken is marinating in the buttermilk and hot sauce, go ahead and begin to prepare the aioli. Begin by add minced garlic and a pinch of sea salt to a mixing bowl with two egg yolks. Whisk until combined well, then add the lemon juice. Whisk it all together, then slowly add the oil one tablespoon at a time until the oil has mixed with the egg mixture. Once it comes together you can add the rest of the oil and whisk it all together. This is actually a traditional aioli, but we’ll be adding some spices to it. Once the aioli is thick and creamy, add the ketchup, hot sauce and Worcestershire sauce. Whisk well.

Then add the spices.

Whisk until blended and smooth. Then place in a covered container and refrigerate until ready to use.

In another gallon freezer bag, combine the flour, cayenne pepper, sea salt, smoked paprika, garlic powder, pepper, oregano, basil, onion powder and red pepper flakes. Seal bag and shake up seasonings well.

Once the chicken has marinated in the hot sauce and buttermilk, drain all the juices from the bag, and drop the chicken into the bag of seasonings. Shake well until all chicken is coated completely.

Add oil to the deep fryer, set to 350 degrees. Fry in batches for 7-10 minutes at a time, setting on paper towels when done.

Serve warm with spicy aioli and lemon wedges.

So tasty!

Enjoy!

Cajun Buttermilk Wings with Spicy Red Aioli

Prep Time: 2 hours, 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 25 minutes

Yield: 3 lb wings

Serving Size: 4 wings plus 2-3 tablespoons of dip

Cajun Buttermilk Wings with Spicy Red Aioli

In need of recipe inspiration for your game day spread? Look no further than these deliciously crispy Cajun buttermilk fried wings with spicy aioli.

Ingredients

Ingredients for Cajun Buttermilk Wings:

3 lb. chicken wings and drums
1/3 cup hot sauce (like Crystal's)
1/2 cup buttermilk
1 cup all purpose flour
2 teaspoon cayenne pepper
1.5 teaspoon sea salt
1.5 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon dry oregano
1 teaspoon dry basil
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
canola oil, for frying

Ingredients for Spicy Aioli:

2 cloves garlic, minced
pinch of sea salt
2 egg yolks
1 tablespoon lemon juice
1/2 cup light olive oil
1/2 cup grapeseed oil
1/3 cup ketchup
1 tablespoon hot sauce (like Crystal's)
1 teaspoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper

Instructions

Begin by rinsing the drums and wings and patting dry. Place wings in a gallon freezer bag, then add the hot sauce.
Seal bag and shake around to ensure all wings are coated with sauce, then add buttermilk and do the same. Place sealed bag in refrigerator for at least two hours.
While the chicken is marinating in the buttermilk and hot sauce, go ahead and begin to prepare the aioli. Begin by add minced garlic and a pinch of sea salt to a mixing bowl with two egg yolks. Whisk until combined well, then add the lemon juice. Whisk it all together, then slowly add the oil one tablespoon at a time until the oil has mixed with the egg mixture. Once it comes together you can add the rest of the oil and whisk it all together. This is actually a traditional aioli, but we'll be adding some spices to it. Once the aioli is thick and creamy, add the ketchup, hot sauce and Worcestershire sauce. Whisk well.
Then add the spices.
Whisk until blended and smooth. Then place in a covered container and refrigerate until ready to use.
In another gallon freezer bag, combine the flour, cayenne pepper, sea salt, smoked paprika, garlic powder, pepper, oregano, basil, onion powder and red pepper flakes. Seal bag and shake up seasonings well.
Once the chicken has marinated in the hot sauce and buttermilk, drain all the juices from the bag, and drop the chicken into the bag of seasonings. Shake well until all chicken is coated completely.
Add oil to the deep fryer, set to 350 degrees. Fry in batches for 7-10 minutes at a time, setting on paper towels when done.
Serve with spicy aioli and lemon wedges.
Enjoy!

https://mamaharriskitchen.com/2015/10/cajun-buttermilk-fried-wings-with-spicy-aioli/

Do you prefer your wings baked, fried, or grilled?

*this contains an affiliate link that I may receive a small percentage of if you make a purchase.

Smoky Brown Sugar Wings with Blue Cheese Dip

October 14, 2015 by MamaHarris 7 Comments

Last week I brought you the wonderful news (and delicious recipe) that the wings series that Chewsy Lovers and I began last year during football season was BACK and this week I’m bringing you one of my favorite wing recipes I’ve made to date. Oh, I’m so excited! This weeks wing recipe was one that I dreamed up. One of my very favorite seasonings is smoked paprika. I just love the flavor and depth that it brings to almost any dish and I thought it would be a wonderful main flavor for wings with some brown sugar. I didn’t want saucy wings, I just wanted a crisp wing that knocked you out with a punch of flavor and this recipe absolutely does not disappoint. One of my favorite parts of our wing series is that I try to challenge myself by bringing you not only a variety of different wing flavors, but also a variety of wing cooking techniques. This technique is also one of my favorites, I basically drenched uncooked wings in melted butter, then drenched them in the seasonings and baked them. I did add a bit of flour to the seasonings to soak up some of the moisture that was sure to come with the butter, the chicken and the brown sugar, and I cooked the wings at a bit of a lower temperature because I knew the brown sugar has a tendency to burn if cooked too high. 400 was the perfect temperature and cooking the wings for 25 minutes on each side brought just the results I wanted. These wings were everything I wanted, and more. Tangy with a deep smoky flavor and the blue cheese dressing was simply amazing. I love to balance flavors, sweet with spicy, creamy with crispy. The blue cheese dip was just what these smoky, sticky wings needed. Follow along for the rest of the month as I partner with Mandi from Chewsy Lovers to bring you all the best wing flavors to feast on for your next tailgate party. If you make any of our recipes be sure to share the photos and use the hashtag #ChicksWingIt so we can check it out. You can also follow all of the delicious recipes on our very own Pinterest board below.

Ingredients for Smoky Brown Sugar Wings:

1/2 cup salted butter, melted
4 lbs chicken wings (drummettes)
5 tablespoons light brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic salt
1 teaspoon cayenne pepper
1 teaspoon all purpose flour
1/2 teaspoon ground ginger (powder)
(optional) 5 chives, chopped, plus one to cut into strips for dip garnish

Ingredients for Blue Cheese Dip:

1/2 cup sour cream
1/4 cup mayonnaise
5 oz crumbled blue cheese
1 tablespoon dried parsley
1 tablespoon red wine vinegar
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Directions:

Preheat oven to 400 degrees. Melt butter and add to a gallon freezer bag.

Wash wings and pat dry, then add to the freezer bag with melted butter. Seal bag and shake around until all wings are fully coated with melted butter.

In a small bowl, add seasonings for wings. Mix well until fully combined.

Add half the bowl of seasonings to the bag of chicken, then seal the bag. Shake around until fully coated, then do it again with the remaining seasonings.

Line a baking sheet with heavy duty aluminum foil, then lightly spray with nonstick cooking spray. Assemble the wings on the sheet then bake for 25 minutes in the preheated oven.

Flip wings over, then bake an additional 25 minutes. The first time you flip them there will be a lot of liquid in the bottom of the baking sheet. Don’t drain it out, because after the second half of cooking the wings will be sticky and the juice will cook through and absorb back into the wings making them sticky.

While the wings are baking, mix together all of the ingredients for the blue cheese dip. Place all ingredients in a bowl together, then stir together. Cover and refrigerate until ready to serve.

Once wings are done, remove from oven to let cool.

Serve with blue cheese dip.

Sprinkle wings with chopped chives, if desired. Refrigerate any unused dip, this recipe makes more than is used for wings alone. This dip is also great with vegetables!

Enjoy!

Smoky Brown Sugar Wings with Blue Cheese Dip

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: 9-10 servings

Serving Size: 4 wings plus 2-3 tablespoons of dip

Smoky Brown Sugar Wings with Blue Cheese Dip

Sticky wings, with a kick of flavor - that's what these smoky brown sugar wings offer! Served with an easy blue cheese dip, these wings are unforgettable!

Ingredients

Ingredients for Smoky Brown Sugar Wings:

1/2 cup salted butter, melted
4 lbs chicken wings (drummettes)
5 tablespoons light brown sugar
1 tablespoon smoked paprika
1 teaspoon garlic salt
1 teaspoon cayenne pepper
1 teaspoon all purpose flour
1/2 teaspoon ground ginger (powder)
(optional) 5 chives, chopped, plus one to cut into strips for dip garnish

Ingredients for Blue Cheese Dip:

1/2 cup sour cream
1/4 cup mayonnaise
5 oz crumbled blue cheese
1 tablespoon dried parsley
1 tablespoon red wine vinegar
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Instructions

Preheat oven to 400 degrees. Melt butter and add to a gallon freezer bag.
Wash wings and pat dry, then add to the freezer bag with melted butter. Seal bag and shake around until all wings are fully coated with melted butter.
In a small bowl, add seasonings for wings. Mix well until fully combined.
Add half the bowl of seasonings to the bag of chicken, then seal the bag. Shake around until fully coated, then do it again with the remaining seasonings.
Line a baking sheet with heavy duty aluminum foil, then lightly spray with nonstick cooking spray. Assemble the wings on the sheet then bake for 25 minutes in the preheated oven.
Flip wings over, then bake an additional 25 minutes. The first time you flip them there will be a lot of liquid in the bottom of the baking sheet. Don't drain it out, because after the second half of cooking the wings will be sticky and the juice will cook through and absorb back into the wings making them sticky.
While the wings are baking, mix together all of the ingredients for the blue cheese dip. Place all ingredients in a bowl together, then stir together. Cover and refrigerate until ready to serve.
Once wings are done, remove from oven to let cool.
Serve with blue cheese dip.
Sprinkle wings with chopped chives, if desired. Refrigerate any unused dip, this recipe makes more than is used for wings alone. This dip is also great with vegetables!
Enjoy!

https://mamaharriskitchen.com/2015/10/smoky-brown-sugar-wings-with-blue-cheese-dip/

Do you like?

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

October 7, 2015 by MamaHarris 2 Comments

Have I got some news for you! If you’ve been around for a while you might just remember the collaboration I did last year with my favorite kissing chefs, Chewsy Lovers. Mandi and Buck love to cook and grill, and they’ve come up with some amazing recipes for tailgating, so last year Mandi and I came up with a series called #ChicksWingIt because we wanted to share how us women can come up with some really great recipes for a tailgate food that is one of the most popular on game days – chicken wings! We shared many recipes for fried, baked, grilled and even boneless wings. Well, now we’ve brought it back due to popular demand! I have some great flavors to share with you over the next few weeks. We are bringing sweet, spicy and everything in between. Are you ready? Be sure to follow the hashtag #ChicksWingIt or tag either of us in your wing creations or if you recreate any of ours. This is one of our favorite times of the year, and we’re so excited to share it with you. Welcome back, welcome back, welcome baaaaaack!!! I loved this series because it made me break away from my normal buffalo wings and branch out in other flavors as well as a variety of different ways to prepare these wings. Now, some of your favorites from me were the Tequila Lime Baked Wings with Creamy Dill Salsa and the Baked Honey Mustard Wings with Sriracha Mayo. My personal favorites from Chewsy Lovers was the Hot Lemon Pepper Wings and the Crispy Old Bay Wings, but this week’s addition may just take the cake for me because Mandi just shared these Salt & Vinegar Wings and she’s proving she’s a chef after my own heart! Now let’s get to my recipe for this week’s edition of #ChicksWingIt – Honey Sriracha Wings prepared on the grill. I’ve been making this recipe all summer and perfected it just for you and couldn’t wait to share it. It may sound spicy, but it’s actually a great balance of sweet with a bit of a spicy heat. It’s cooled down with an herbed yogurt dip that creates a great flavor together! Check out our Pinterest board or follow the hashtag #ChicksWingIt with us as we bring you more finger licking goodness each Wednesday!

Ingredients for Grilled Honey Sriracha Wings:

3 lbs wing sections
lemon pepper
garlic salt
smoked paprika
4 tablespoons honey
2 tablespoons sriracha
1 teaspoon soy sauce
1/2 teaspoon onion powder

Ingredients for Herbed Yogurt Dip:

3/4 cup lowfat plain yogurt
1 clove garlic, minced
1 tablespoon dry chives
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry dill
1/4 teaspoon marjoram
1 tablespoon lemon juice
drizzle of extra virgin olive oil
*optional chopped green onion, for garnish

Directions:

If you have a charcoal grill, begin to prepare by warming your coals to about 225-250 degrees (or medium/low heat). While the grill is warming up, you can prepare your dip. The longer the dip sits, the more the flavor melds so you can even put together the dip the night before or the morning that you serve these wings. Just combine all ingredients for the dip, minus the green onions, then refrigerate until ready to serve.

Rinse and dry the wings, then season with garlic salt, lemon pepper and smoked paprika on each side. Once the grill is ready, brush lightly with oil, then arrange the wings over low heat.

Cook for about 20 minutes, flipping the wings a few times intermittently until skin is crispy and juices run clear.

While the wings are grilling, put together the honey, sriracha, soy sauce and onion powder in a bowl and stir well. Once the wings are cooked, add them to a bowl and pour the sauce over, then toss the wings a few times until they are all covered with the sauce.

Return the wings to the grill for a few additional minutes, brushing with any remaining sauce from the bowl. Cook each side, then remove from heat.

Arrange wings on a plate or platter with the dipping sauce, adding chopped green onions to the dip as garnish.

Be sure to serve warm with plenty of napkins, because these babies are saucy and sticky!

Enjoy!

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 8-9 servings

Serving Size: 3 wings

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

Grilling in October? These honey sriracha wings will make you brave any kind of weather just to add them to your tailgate menu!

Ingredients

Ingredients for Grilled Honey Sriracha Wings:

3 lbs wing sections
lemon pepper
garlic salt
smoked paprika
4 tablespoons honey
2 tablespoons sriracha
1 teaspoon soy sauce
1/2 teaspoon onion powder

Ingredients for Herbed Yogurt Dip:

3/4 cup lowfat plain yogurt
1 clove garlic, minced
1 tablespoon dry chives
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry dill
1/4 teaspoon marjoram
1 tablespoon lemon juice
drizzle of extra virgin olive oil
*optional chopped green onion, for garnish

Instructions

If you have a charcoal grill, begin to prepare by warming your coals to about 225-250 degrees (or medium/low heat). While the grill is warming up, you can prepare your dip. The longer the dip sits, the more the flavor melds so you can even put together the dip the night before or the morning that you serve these wings. Just combine all ingredients for the dip, minus the green onions, then refrigerate until ready to serve.
Rinse and dry the wings, then season with garlic salt, lemon pepper and smoked paprika on each side. Once the grill is ready, brush lightly with oil, then arrange the wings over low heat.
Cook for about 20 minutes, flipping the wings a few times intermittently until skin is crispy and juices run clear.
While the wings are grilling, put together the honey, sriracha, soy sauce and onion powder in a bowl and stir well. Once the wings are cooked, add them to a bowl and pour the sauce over, then toss the wings a few times until they are all covered with the sauce.
Return the wings to the grill for a few additional minutes, brushing with any remaining sauce from the bowl. Cook each side, then remove from heat.
Arrange wings on a plate or platter with the dipping sauce, adding chopped green onions to the dip as garnish.
Be sure to serve warm with plenty of napkins, because these babies are saucy and sticky!
Enjoy!

https://mamaharriskitchen.com/2015/10/grilled-honey-sriracha-wings-with-herbed-yogurt-dip/

How do you like your wings?

Cheese Stuffed Chipotle Pork Burgers Topped with Bacon and Jalapenos

August 18, 2015 by MamaHarris 20 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

When the seasons warm up to triple digit weather my taste buds seem to change. I tend to prefer fresh ingredients, easy to put together foods with lots of colors and I tend to have a preference for foods of the spicier variety as the heat warms up to unbearable temperatures. In the colder months I tend to crave comfort foods and some of my favorite sweets like cookies and fruits. Since this is one of the warmest Augusts we’ve had in recent years in my area of Northern California I’ve been craving traditional types of recipes with quite a bit of extra bite to them. We love to prepare a lot of our meals outside before the heat really rolls in, so I decided to try my hand at a nice, spicy burger. Just for fun.

I decided to make this burger out of ground pork, just because pork has a really good taste to it naturally and needs only a few ingredients to bring a meal together. I also picked up a few cans of some of my favorite La Morena products to aid in the process of really bringing that extra oomph of flavor and bite to my burgers. I went with minimal seasonings in the ground pork, and then I grabbed a few chipotle peppers and a few tablespoons of adobo sauce and added them right into the patties. I also stuffed those patties full of one of my favorite kickin’ cheeses, pepper jack cheese.

This was going to be a special type of burger, I knew the littlest kids wouldn’t be interested. This was for the adults only, and oh was it going to be glorious! Not only was I making cheese stuffed chipotle pork burgers, but I would be topping them with some crisp bacon and adding some La Morena sliced green pickled jalapeno peppers too. To even out the flavors I made a lime infused mayonnaise and topped this burger with some queso añejo and enclosed this beauty in a toasted onion roll.

Needless to say, it went over well with us adults, and we discussed how we’d bring it back in the coming weeks when some of our favorite teams are playing in those important football games we love to watch. I thought this would be overwhelmingly spicy, and I have to admit I was a little scared, but it was a perfect flavor for spicy lovers that don’t like that burning hot danger style hot sauce and foods. There’s a nice kick but the flavors are also delicious and that’s what really brings this burger together. You could also add a few more ingredients to make it a more traditional burger, like onions, lettuce, tomato and even some avocado. We actually liked it as is because it’s a bit offbeat from the traditional burger and sometimes that’s just what you’re in the mood for!

I also prepared some onion rings and they were the perfect side to this spicy burger. What I love about La Morena products is that they add authentic Latino flavor to a classic American BBQ dish like these burgers and completely transform them, satisfying my spicy cravings.

Ingredients for Cheese Stuffed Chipotle Pork Burgers Patties:

(makes 5 patties)

24 oz ground pork
1 teaspoon garlic salt
1/2 teaspoon lemon pepper
1/2 teaspoon dry oregano
4 chipotles from a 13.13 oz can of La Morena Chipotle Peppers in Adobo Sauce
2 tablespoons adobo sauce from the above named can
1-2 tablespoons pepper jack cheese, shredded

Ingredients for Lime Infused Mayonnaise

4 heaping tablespoons mayonnaise
zest of 1 lime
juice of 1/2 lime

Ingredients for Pork Burgers Topped with Bacon and Jalapenos:

(for 1 burger)

Toasted Onion Roll
Lime infused Mayonnaise (see recipe above)
1 Cheese Stuffed Chipotle Pork Burger Patty (see recipe above)
2 slices crispy thick cut bacon
5-6 La Morena Sliced Green Pickled Jalapeno Peppers from a 28.2 oz can
1-2 tablespoons queso añejo, crumbled

Directions:

Begin by adding the seasonings to your ground pork in a large bowl.

Chop up 4 chipotle peppers from the can and add them to the ground pork with 2 tablespoons of the adobo sauce.

Roll the mixture into the size of a golf ball, then flatten using a burger press or by hand. Add about 2 tablespoons of shredded pepper jack cheese to the center.

Roll a second golf ball size of the meat mixture and place on top of the cheese, adding a few extra pieces around the edges to prevent too much cheese from squeezing out. Use the burger press to tightly pack it into the top, then place each patty on wax paper. This will make five patties.

Cut the wax paper into squares around the patties to make it easier to put on the grill. Heat your grill up to about 325 degrees, brush some oil on the grates of the grill, then place the patties over indirect heat.

Close the grill for about 5 minutes while patties brown.

Flip patties over, moving to the top rack over the heat to brown them nicely. Cook another 5 minutes closed, until browned. Cook your bacon while the patties are on the grill or have it prepared before hand for quick assembly.

Remove from heat and let cool as you prepare for the burgers.

Mix up the lime infused mayo as the patties cool. Just add the mayonnaise to a bowl, then add the lime zest and lime juice.

Stir together until smooth.

Spread on each side of a toasted onion roll.

Then add that delicious patty.

Top with bacon, then jalapenos.

Then sprinkle as much queso añejo as you like!

Top with the other half of the bun and serve with some onion rings.

I must say, that’s a mighty beautiful burger!

Enjoy!

Cheese Stuffed Chipotle Pork Burgers Topped with Bacon and Jalapenos

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 5 servings

Serving Size: 1 burger

Cheese Stuffed Chipotle Pork Burgers Topped with Bacon and Jalapenos

These cheese stuffed chipotle pork burgers topped with bacon and jalapenos are a great way to wrap up summer or even to enjoy as football season begins!

Ingredients

Ingredients for Cheese Stuffed Chipotle Pork Burger Patties (makes 5 patties):

24 oz ground pork
1 teaspoon garlic salt
1/2 teaspoon lemon pepper
1/2 teaspoon dry oregano
4 chipotles from a 13.13 oz can of La Morena Chipotle Peppers in Adobo Sauce
2 tablespoons adobo sauce from the above named can
1-2 tablespoons pepper jack cheese, shredded

Ingredients for Lime Infused Mayonnaise

4 heaping tablespoons mayonnaise
zest of 1 lime
juice of 1/2 lime

Ingredients for Pork Burgers Topped with Bacon and Jalapenos (for 1 burger):

Toasted Onion Roll
Lime infused Mayonnaise (see recipe above)
1 Cheese Stuffed Chipotle Pork Burger Patty (see recipe above)
2 slices crispy thick cut bacon
5-6 La Morena Sliced Green Pickled Jalapeno Peppers from a 28.2 oz can
1-2 tablespoons queso añejo, crumbled

Instructions

Begin by adding the seasonings to your ground pork in a large bowl.
Chop up 4 chipotle peppers from the can and add them to the ground pork with 2 tablespoons of the adobo sauce.
Roll the mixture into the size of a golf ball, then flatten using a burger press or by hand. Add about 2 tablespoons of shredded pepper jack cheese to the center.
Roll a second golf ball size of the meat mixture and place on top of the cheese, adding a few extra pieces around the edges to prevent too much cheese from squeezing out. Use the burger press to tightly pack it into the top, then place each patty on wax paper. This will make five patties.
Cut the wax paper into squares around the patties to make it easier to put on the grill. Heat your grill up to about 325 degrees, brush some oil on the grates of the grill, then place the patties over indirect heat.
Close the grill for about 5 minutes while patties brown.
Flip patties over, moving to the top rack over the heat to brown them nicely. Cook another 5 minutes closed, until browned. Cook your bacon while the patties are on the grill or have it prepared before hand for quick assembly.
Remove from heat and let cool as you prepare for the burgers.
Mix up the lime infused mayo as the patties cool. Just add the mayonnaise to a bowl, then add the lime zest and lime juice.
Stir together until smooth.
Spread on each side of a toasted onion roll.
Then add that delicious patty.
Top with bacon, then jalapenos.
Then sprinkle as much queso añejo as you like!
Top with the other half of the bun and serve with some onion rings.
I must say, that's a mighty beautiful burger!
Enjoy!

https://mamaharriskitchen.com/2015/08/cheese-stuffed-chipotle-pork-burgers-topped-bacon-jalapenos/

What type of spicy foods do you like to serve in the summer?

To add some Latino flair to your classic BBQ dishes, you can find La Morena products in the Hispanic aisle at your local Walmart store.