Football Feed Buffalo Ranch Wings (1 of 1)

APLK: Game Day Feed

Author A Pleasant Little Kitchen | September 2, 2021

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

 

There’s nothing quite like a Saturday afternoon get together full of football food fun! From chips and dips to slow-cooker goodness, game-day brings the best comfort food to the table.

This season stop serving the same food-plays and dive into a new game-plan. Market Street is just around the corner waiting to help you score big with all your food fans! Try this menu below for your next gathering and let Market Street help coach you to game-day food victory!

Football Feed Hatch Chile Dip (1 of 1)

There’s nothing quite like a Saturday afternoon get together full of football food fun! From chips and dips to slow-cooker goodness, game-day brings the best comfort food to the table.

This season stop serving the same food-plays and dive into a new game-plan. Market Street is just around the corner waiting to help you score big with all your food fans! Try this menu below for your next gathering and let Market Street help coach you to game-day food victory!

Football Feed Buffalo Ranch Wings 2 (1 of 1)

Buffalo Ranch Hot Wings

Serves 4 to 6

3 pounds chicken drumettes

1 1/2 teaspoons kosher salt

1 1/2 cup water

buffalo ranch sauce, see recipe below

fresh chopped chives, for topping

Evenly distribute the salt on the chicken. Set aside.

Fill a sauce pan with an inch of water. Bring to a boil, and reduce to a simmer. Place a silicone steamer basket into the pan. Fill the steamer basket with the drumettes. Place the lid onto the sauce pan. Steam for 10-15 minutes, or until the chicken has reached 165 degrees.

Line a rimmed baking sheet with paper towels. Place the wings on top of paper towels and place into the fridge for 1 to 2 hours.

When ready to cook, heat an oven to 425 degrees.

Place 3 tablespoons of buffalo ranch sauce into a large mixing bowl. Place the chilled wings into the mixing bowl and toss to coat. If the wings appear to be dry, add a few more tablespoons of buffalo ranch sauce.

Place the tossed wings on to a rimmed baking sheet and place in the oven. Cook for 10 minutes, or until the outside of the wings are crispy.

Meanwhile add 3 to 4 additional tablespoons of buffalo ranch sauce into a new mixing bowl. Set aside. Remove the wings from the oven, and place back into the mixing bowl. Toss to coat well. Serve warm topped with chopped fresh chives.

for the buffalo ranch sauce

3/4 cup hot sauce

4 tablespoons unsalted butter

2 tablespoons honey

1/2 teaspoon kosher salt

2 tablespoons shallots, finally chopped

2 tablespoons fresh chives, finally chopped

4 garlic cloves, finally chopped

1 tablespoon buttermilk

Place the hot sauce, butter, honey and salt into a small saucepan. Cook over medium high heat and bring to a boil. Reduce to a simmer and let simmer for 5 to 8 minutes, or until the sauce has thickened.

Remove the sauce from heat and add the shallots, chives, garlic and buttermilk. Stir well. Serve warm or at room temperature. Store in an airtight container in the fridge for up to one week.

Football Feed Pimento Cheese Fritters (1 of 1)

Pimento Cheese Fritters              

makes about 30

Author note: These fritters are freezer friendly. Once they have cooled, place into a freezer safe container. Reheat in the oven. To guarantee the temperature of the frying oil, use a kitchen thermometer.

1 pound Market Street’s pimento cheese, chilled

flour     

4 eggs, whisked

panko breadcrumbs       

vegetable oil     

With a small ice cream scoop, scoop out the chilled pimento cheese and place onto a parchment lined baking sheet. Roll the pimento cheese into a ball and then dredge in flour. Place back onto the parchment lined baking sheet. Continue until all the pimento cheese is gone.

Dredge the pimento cheese balls into the whisked eggs and then the panko breadcrumbs. Set back onto the parchment paper. Place into the freezer and chill for 30 minutes.              

Fill a saucepan with 1 inch of vegetable oil. Over medium heat bring the oil to 375 degrees. Fry the fritters until golden, turning frequently to prevent burning, about 1 minute total. Place onto a paper towel to drain. Serve immediately.

 

[Football Feed Spicy Greens Photo]

Slow Cooker Spicy Greens

Author note: Frozen collard greens will work with this recipe.

1 tablespoon canola oil

1 yellow onion, diced

1 teaspoon kosher salt

1 pound bulk Italian sausage, hot or mild

2 pounds collard greens, ribs removed and cut

2 garlic cloves, crushed

4 cups low sodium chicken stock

1/2 teaspoon sugar

1 teaspoon garlic powder

2 teaspoons “Slap Yo Mama” Seasoning, or your favorite Cajun seasoning

3 tablespoons apple cider vinegar

Place the oil, onions, 2 teaspoon salt and sausage into a skillet. Cook over medium heat for 10 minutes, or until the sausage is cooked and the onions softened.

Place the greens, garlic, cloves, chicken stock, sugar, garlic powder Cajun seasoning and vinegar into the slow cooker. Add the sausage mixture and stir until combined. Cook on low for 9 hours or on high for 5 hours. Salt to taste and serve warm.

Topics: A Pleasant Little Kitchen