RENO, Nev. (MyNews4.com & KRNV) -- Football, family, and food are three important ingredients to a successful Super Bowl Sunday. With the big game just days away, Nothing To It! Culinary Center offers some tips for a few game day recipes.
Nothing To It! Culinary Director Lara Ritchie walks us through a couple of simple, healthy, and even better, local ways to march your taste buds to victory for this year's Super Bowl.
Recipes Provided by Nothing To It! Culinary Center:
Paleo Local Honey Slow Roasted Dijon Chicken Wings
3 lb Chicken wings
1/3 cup Coconut Oil
1/3 cup Local honey
1/3 cup Whole grain mustard
2 tbls Dijon mustard
1 tbls Minced garlic
Garnish and serve with bbq sauce, ranch dressing,bleu cheese. Sliced green onions and toasted sesame seeds are a great addition for color and taste
Season the wings with salt & pepper and lightly drizzle with vegetable oil. Place them on a sheet tray. Set the oven to 450F on broil. Let me turn golden brown before you turn them, approximately 4 minutes a side. In a medium size bowl, mix all of the ingredients above and set aside.Take the wings and place them in a slow cooker, set to high, for 4 hours. Drizzle the wet ingredients over the wings, cover and let them cook for4 hours, it will then switch to warm once they are cooked. During the cooking time you can put together your favorite dipping sauce, such as barbecue. When the party is ready you wings will be done and ready to serve. They great part of this dish….you can serve then straight from the slow cooker.
Caramelized Yerington Onion Dip
1 tbls Vegetable oil
2 lbs Local onions, sliced
½ cup White wine
½ cup Beef broth
3cloves Garlic, minced
½ tsp Fresh thyme, chopped
¾ cup Sour cream/ can substitute greek plain yogurt
½ cup Mayonnaise
1 tbls Lemon juice
1 tsp Worchestershire
Heat a large sauté pan, add the oil and let it warm up over medium heat. Then add the onions, add a sprinkle of salt and stir. Then let the onions sit over low heat for approximately 20 minutes. You will need to stir occasionally but the majority of the time the onions will be sitting still in the pan and slowly caramelizing. Once the onions are golden brown and cooked, deglaze with the white wine and beef stock. Continue to stir the onions to help with the reduction. You are looking to have next to no liquid in the pan. Salt and pepper the onions, give them a stir. Remove them from the pan and let them cool. Once the onions are cool, place them in a large bowl and add the rest of the ingredients and stir to incorporate. You may need to adjust seasoning with salt and pepper. Other options can be to add chopped cooked bacon as a garnish, green onions, or bleu cheese. Serve with your favorite dipper (cucumber, carrot, peppers) and enjoy.
*The dip can be made up to 4 days ahead.
For more information about Nothing To It! Culinary Center, click here. For more information on Nevada Grown, click here.