Saturday, November 15, 2014

Football Finger Foods!


It’s my husband’s favorite time of year.  No not fall or Thanksgiving... Football season.  That heart-breaking season for Philadelphia residents, where they get their hopes up at the beginning and begin to denounce players and coaches by week 12.  Every year I get to hear the cheering or screaming and look for new food to make.  This year I figure I’d try to share some of the food, which keeps me from going crazy this time of year.


The first recipe works with the Empanada dough I blogged about last spring.  This is an easy recipe that does take time to make, but you can either freeze the uncooked empanadas or serve all 20 or so of them.  I baked half and popped half in the freezer for next week’s Monday Night Football.  This is also an awesome way to use up leftover chicken.  

Chicken and Mushroom Empanadas

10 servings (2 empanadas a serving)
30 min to prep
20-25 minutes to bake

·       1 batch of Empanada Dough
·       2 cups of Mushrooms
·       2 Chicken Breasts (cooked)
·       ½ package of Taco Seasoning
·       1 cup of Mozzarella Cheese
·       2 Tsp. of Olive Oil
·       1 Egg

The Empanada dough should be resting in your refrigerator for an hour or two when you pull it out.  Begin to sauté the mushrooms in olive oil in a pan on the stovetop. Brown the mushrooms on both sides.  Don’t crowd them; spread them out over an even surface to brown.  They won’t brown if crowded.  



In a bowl add chicken, seasoning, cheese, and mushrooms together and mix.  Take out two cookie sheets and add a sheet of parchment paper to each.  Roll out small balls of Empanada dough; it should be about 1.5 to 2 inches in diameter.  There should be enough dough for twenty of them or so.  Take a rolling pin and roll out each dough ball and fill with a couple of Tsp. of filling.  Pinch the sides closed and add pastry to the cookie sheet.  After each pastry has been completed you have two options, to freeze them for later or to cook them all now.  I did half and half. To freeze them, simply put cookie sheet into freezer for 10 minutes or so.  Pull out and them pop pastries into a freezer bag, label and store for up to 3 months.

Or pre-heat oven to 350 degrees and break an egg into a small bowl and beat to create an egg wash.  With a small brush coat each pastry with egg wash.  Bake for 20-25 minutes until browned on top.





Wings are a main staple in almost any household during football season.  I’m told I don’t make them quite right because I prefer barbecue sauce to hot sauce.  However, this combination of a dry rub with barbecue sauce was incredibly good.  Let me know what your favorite wing flavor is in the comments.
 

Barbecue Chicken Wings

5 servings
10-15 minutes to prep
25-30 minutes to cook
·       10 Whole Wings
·       1 Cup BBQ Sauce (divided)
·       ½ tsp. Mustard Seed
·       ¼ tsp. Cayenne Pepper
·       ½ tsp. pepper
·       1 tsp. salt
·       1 tsp. Garlic powder
·       1 tsp. Paprika


Preheat oven to 425 degrees. Ready a cookie sheet.  I like to put foil down on mine.
Mix mustard seeds, cayenne pepper, pepper, salt, garlic powder, and paprika in a bowl.  



In a separate bowl add chicken wings.  Sprinkle spices on top or wings and mix thoroughly.  


 
Spread the wings out on the cookie sheet.  Spread ½ cup of barbecue sauce with a small brush evenly over the wings.  Bake in the oven for 25-30 minutes until brown on top and crispy on the edges.



After taking them out of the oven, evenly coat remaining ½ cup of barbecue sauce over the wings.


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