If you are looking for appetizers for the Super Bowl, you might want to make Crab Rangoons.  These tasty bundles of crabby/ cheesy goodness are so simple to make. Because they are small- I don’t use a lot of oil to deep fry them. Just a couple of cups of oil in a small saucepan- fry a few at a time and you are done in no time at all. Of course, if you have a big crowd over for the game, you might want to use a bigger pot with more oil.

Crab Rangoons

1 can (6 oz.) crab meat,drained well

1 (8 oz.) package cream cheese

dash of hot sauce

wonton wrappers

oil for frying

Combine crab meat with cream cheese and hot sauce. Place a wonton wrapper on work surface and place a teaspoonful of the crab filling in the middle. Fold 2 corners in to just touch. Take one of the remaining corners and roll up into a tiny roll. Dampen edge with a little water to affix. Repeat with remaining filling. You should get a several dozen. Pour 1-inch of oil into a small saucepan and heat to 350 degrees.  Fry rangoons a few at a time until golden and drain on paper toweling. Keep warm in 300-degree oven until ready to serve- but best served right after you make them. Serve with Sweet and Sour Sauce.

Rumor has it that chicken wings are one of the most popular appetizers served on Super Bowl Sunday. If you want something different than Buffalo Style wings, you might want to try them with a pineapple sweet and sour glaze. No matter who you are cheering for- your guests will cheer for these.

 

 

 

Sweet and Sour Glazed Chicken Wings

12 chicken wings

1 medium onion, chopped

1 can (or jar) of pineapple chunks, drained, reserving liquid- I used a pint jar- if using store bought use the 20 oz. can.

salt and pepper

Sauce:

1/2 c. apple cider vinegar

1/2 c. sugar

3 T. ketchup

3 T. sherry

2 T. soy sauce

1 t. minced garlic

1 t. red pepper flakes

reserved pineapple juice

3 T. cornstarch

Preheat oven to 400 degrees.  Place wings in pan and season with salt and pepper. Bake chicken wings in roasting pan for 20 minutes. Add the onions and pineapple chunks to the pan with the chicken wings and return to the oven for 30 minutes longer. While chicken is cooking combine the first seven sauce  ingredients in a small pot and bring to a boil. Check baking pan for any juices- Spoon them out and add to the sauce. Combine pineapple juice and cornstarch in small bowl, stirring until smooth and add to the sauce. Return to boil and stir until sauce is thickened and bubbly. Pour hot sauce over chicken and return to the oven to bake 20-30 minutes longer or until wings look nicely glazed and sauce has started to brown. Serves 3-4.

I love Brussels sprouts, but wanted to try them in a new way. I’ve roasted them, steamed them and enjoyed them in salads. I tried them in soup this time and really liked it. Simple, tasty and nutritious, too.

 

Brussels Sprouts Soup

2 T. olive oil
2 onions, peeled and sliced thin
1 large carrot, peeled and sliced
2 cloves garlic, minced
1 c. diced ham
4-5 c. chicken stock
1 lb. Brussels sprouts, trimmed and sliced thin
2 T. chopped parsley
1 t. thyme
Hot sauce to taste
Salt and pepper to taste

Heat oil in pot and add onions. Cook until onions are wilted and add carrots and garlic. Sauté a couple of minutes and add the ham. Cook a few more minutes, then add the stock and bring to a boil. Simmer, covered, until the carrots are tender, about 5 minutes. Add the Brussels sprouts and seasonings and cook until sprouts are tender- about 5 minutes. Adjust seasonings and serve. Serves 4-5.