Super Bowl Sunday

At the last minute we decided to go watch the Super Bowl at my Brother and Sister-In-Law’s house….an hour and a half away!  So, I had to change around my food line up a little bit.  I was planning on staying home, just the hubs and me, grazing on a few things like taco dip, wings, hummus, and lemon bars/cookies. That pretty much went out the window.

Since it was last minute for the in-laws too (and they have 3 small kids), they didn’t really have any party food on hand to feed all of us. Therefore, I decided to pack up what ingredients I could, use their oven when we got there and prepare some food for everyone.

We ended up having:  hummus that I made at home on Saturday, layered buffalo chicken dip that I assembled at home and baked in their oven, and wings that I had marinating in the cooler on the drive up and cooked upon arrival.  My brother-in-law baked some cream cheese wontons and coconut shrimp as well.

Hummus (adapted from Good Things Catered)

one 12-oz can chick peas
1-2 large cloves garlic
2 Tbsp extra virgin olive oil
3-4 heaping Tbsp tahini (sesame paste)
juice of 1 lemon
1/4 tsp salt

Optional- pinch of cumin and pinch of paprika


-Drain water from the can of chick peas into a small bowl and reserve.
-In a food processor, mix together the chick peas with the remaining ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.
-Slowly add some of the reserved liquid from beans for correct consistency, (about 1-2 minutes) until a smooth, slightly fluid paste is formed.
-Refrigerate for at least 30 minutes before serving to allow the flavors to meld.











Sweet-Spicy Chicken Wings

(recipe adapted from Martha Stewart)

These were excellent!  It was my first time making wings and these were delicious!  They definitely have an zingy Asian flavor! Even with the Sriracha hot sauce, they were pretty mild.  Our 7 year old nephew loved them and they were not too spicy for him. I wish I took a picture, but I just didn’t have a chance. There is a video on Martha’s website though (linked above). 

The dipping sauce is totally optional in my opinion.  I don’t think any of us touched it.  Maybe I did something wrong, but it just didn’t look appitizing.


  • 2/3 cup hoisin sauce
  • 2 tablespoons finely grated orange zest (I used 1 tablespoon orange juice)
  • 2 tablespoons fresh ginger, grated
  • 2 cloves of garlic, grated
  • 1/4 to 1/2 cup Sriracha hot-chile sauce
  • 1/4 cup honey
  • 1 teaspoon toasted-sesame oil
  • 4 1/2 pounds chicken wing drumettes, patted dry with paper towels (35 to 45 wings) (I used 4 pounds)
  • FOR THE DIPPING SAUCE (definitely not necessary!)
  • 2 teaspoons safflower oil  (I used sesame oil)
  • 3 garlic cloves, minced
  • 1/2 cup fresh orange juice (from about 2 oranges)
  • 2 tablespoons honey
  • 2 teaspoons hoisin sauce
  • 1/4 teaspoon salt
  • Garnish
  • Sliced scallions (I didn’t have any, so I just used sesame seeds)
  • Sesame seeds


  1. Rinse and dry wings and place in large Ziploc bag and set aside.
  2. Whisk hoisin, orange zest/juice, ginger, garlic, hot sauce, honey, and sesame oil in a large bowl. Refrigerate 1/2 cup marinade. Add wings to remaining marinade, and toss to coat. Cover, and refrigerate, tossing wings occasionally, for at least 2 hours (or overnight).
  3. Preheat oven to 375 degrees. Let wings stand at room temperature for 30 minutes. Arrange on a rimmed baking sheet (I needed 2 sheets), and bake for 20 minutes, rotating sheet and brushing with half of reserved marinade halfway through. Increase oven temperature to 425 degrees. Bake wings, brushing with remaining marinade, until golden brown, about 30 minutes more.
  4. Make the dipping sauce: Heat safflower oil and garlic in a small saucepan over medium heat for 30 seconds. Add orange juice, honey, hoisin, and salt, and cook for 2 minutes. Let cool.
  5. Arrange wings on platter, sprinkle with scallions or sesame seeds, and serve with sauce.

Layered Buffalo Chicken Dip

There is another recipe similar to this one out there that has become hugely popular.  It has been nicknamed ‘crack dip’ but I like this one better.  🙂  I think it looks a little nicer for presentation.  I doubled it for our Super Bowl Party and used a pie plate dish.


1 (8 oz) block cream cheese, softened

1 (10 oz) can of chicken, drained of all liquid (you can use a cooked and shredded chicken breast or 2 if you are against canned meat, but really the can is so much faster/easier) 

1/2 cup buffalo hot sauce sauce

1/2 cup ranch dressing (or blue cheese dressing)

1 cup cheddar cheese, shredded (I used a blend of cheddar and jack)


Preheat oven to 350 degrees.

Spread cream cheese in the bottom of an oven safe dish.  Place shredded chicken over cream cheese.  Pour buffalo sauce and dressing over chicken.  Top with shredded cheese.  Bake 20-30 minutes or until hot and bubbly and cheese is melted on top.

Serve with crackers, chips, and celery sticks.  Enjoy!

before baking

before baking

2 Comments (+add yours?)

  1. Jennifer
    Feb 10, 2009 @ 23:37:48

    I brought this to a party an had the great (sarcastic) idea of using my food processor to shred some cooked chicken breasts. So mine was more like babyfood buffalo chicken dip. Next time I’ll just use the canned!


  2. Trackback: Hot Pizza Dip « EASY AS PIE!

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