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February 5, 2012

Super Bowl Snacks

I really couldn't care less about the Super Bowl, I'm not even one of those people who watches it for the commercials. But, the idea of making all the tasty snacks that go with watching football, sounded wonderful! So, I made Buffalo Hot Wings, Pico de Gallo to be mixed into Guacamole, Ranch, and Tex-Mex Potato Skins. I actually did end up watching the game, mostly because my dad had it on, so it ended up being a nice family get-together time. Everything was delicious, and the wings were great. I fried them first, and then tossed them in the buffalo sauce and then baked them for a little bit. They were very crispy and they ended up being better tasting than wings at any bar I've tried. I also made homemade ranch dressing, and served it with a bunch of veggies.
Pico de Gallo, before I made it into guacamole

Wings right out the fryer

Veggie plate

Wings, after they had been sauced and baked

Tex-Mex Potato Skins, with chorizo, refried beans, jalapeños, and cheese
Guacamole and Pico de Gallo
Here's the recipe adapted from Ree Drummond

2 Avocados
1 Red Onion
3-4 Tomatoes
1/2 Cup Fresh Cilantro
1-2 Jalapeños
1 Lime
Tortilla Chips, for serving


1. Halve the avocados lengthwise. Remove the pit and dice the flesh inside the shell. Squeeze the diced avocado into a bowl.
2. Next, sprinkle on some salt and mash away with a fork until you get the avocado to the consistency you want.
3. Now throw on a big pile of Pico de Gallo and stir together gently. Always test the guacamole with tortilla chips so you'll get a more accurate gauge of the salt content.

4. Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
5. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
6. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
7. Mix the mashed avocado and pico de gallo together. Serve with tortilla chips.

Classic Hot Wings
Here's the recipe adapted from Ree Drummond


  • Canola oil, for frying
  • 24 chicken wing parts (12 wings separated into 2 pieces)
  • One 12-ounce bottle cayenne hot pepper sauce, such as Frank's
  • 1 stick butter
  • Several dashes Worcestershire sauce
  • Several dashes hot sauce, such as Tabasco
  • Blue cheese dip, for serving
  • Celery sticks, for serving

  • Directions:
  • 1. Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
    2. Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.
    3. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.
    4. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
    5. Serve with blue cheese dip, and celery sticks.

    Tex-Mex Potato Skins
    Here's the recipe adapted from Food Network
    Refried beans, crumbled chorizo, shredded monterey jack, hot sauce and pickled jalapeños
    1. Pierce 3 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter (or halve, depending on how large your potatoes are) lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

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