Super Bowl Sunday Recipes!

1. In large bowl, whisk together apricot preserves, bourbon, lime juice, soy sauce, and sriracha (if using) until smooth and combined. Transfer 1/4 cup to small bowl and set aside. 
2. To sauce in large bowl, add chicken wings and toss to coat. Cover and refrigerate at least 2 hours and up to 4 hours.
3. Heat grill to low. Place wings bone side down on grill and grill covered 10 min. Flip and continue grilling until cooked through, 10 to 15 minutes more. Toss with reserved sauce and serve sprinkled with chopped scallions or cilantro.

1. Heat oven to 400°F. On lightly floured surface, unfold and roll puff pastry to 11- by 16-inch rectangle.
2. Spread mustard on top, then top with prosciutto and sprinkle with 1/2 teaspoon freshly cracked pepper. Starting with one of the short sides, roll into a log. Slice into 1/2-inch wheels and transfer to parchment-lined baking sheets, spacing at least 1 inch apart.
3. Bake, rotating sheets halfway through, until golden brown, 15 to 18 minutes. Let cool completely on sheets on wire racks before serving.

1. Make Queso: In large bowl, combine cheeses and flour.
2. In medium saucepan, cook chorizo on medium, breaking up with a wooden spoon into small pieces, until crispy, 8 to 10 minutes. With slotted spoon, transfer to paper towel-lined plate.
3. Return saucepan to medium heat. Add scallions, jalapeño, cilantro and pinch of salt and cook until tender, 1 to 2 minutes.
4. Whisk in beer and bring to a simmer, stirring occasionally and scraping up any browned bits. Add cheese mixture a ¼-cupful at a time, stirring constantly, until smooth. Stir in half of chorizo.
5. Make Potato Skins: Heat oven to 425°F. Prick 6 small Yukon potatoes all over with fork and microwave on High 5 minutes. Transfer potatoes to rimmed baking sheet lined with parchment paper and roast until tender, 10 to 15 minutes.
6. When cool enough to handle, halve lengthwise. Remove flesh, leaving 1/4-inch-thick shell. Brush with oil. Return to oven and roast until golden brown and crisp, 10 to 15 minutes. Sprinkle with 1/2 teaspoon kosher salt.
7. Transfer Queso to serving dish. Top with remaining chorizo and spoon pico de gallo on top. Serve with Potato Skins.

1. Heat grill to medium-high. Brush cut sides of avocados with oil. Grill 2 to 4 minutes or until grill marks appear.
2. Transfer avocados to cutting board; cool slightly. Remove avocados from peel. Mash with lime juice, garlic, chipotle, and 1/2 teaspoon salt until almost smooth. Stir in red onion and cilantro. Transfer to serving bowl. Refrigerate, covered, until cold, about 1 hour. Serve with tortilla chips.

1. Heat oven to 375°F. Working with 4 tortillas at a time, wrap tortillas in damp paper towels and microwave until pliable, 45 to 60 seconds. Coat each side with cooking spray. Turn 12-cup muffin tin upside down. Nestle 1 tortilla in space between 4 cups to form a “bowl.” Repeat with 3 more tortillas to make 4 bowls. Bake until crisp, 10 to 15 minutes. Transfer to wire rack to cool. Repeat with remaining 4 tortillas.
2. Meanwhile, in large bowl, mix turkey with 1/2 cup beer until absorbed. Heat 1 tablespoon oil in large pot or Dutch oven on medium. Add turkey and cook, breaking up, until cooked through, 5 to 6 minutes. Transfer turkey and liquid to bowl.
3. Return pot to medium and add remaining tablespoon oil, then onion and garlic, and cook, stirring occasionally, until onion is tender, 4 minutes. Add cumin, cocoa powder, chipotle chile, coriander, and 1 teaspoon salt and cook, stirring, 30 seconds. Stir in tomato paste and cook 1 minute.
4. Add remaining cup beer and bring to a simmer, scraping up any browned bits from bottom of pot. Add tomatoes, beans, maple syrup and turkey and gently simmer 15 minutes. Serve chili in tortilla bowls and top with Cheddar, sour cream and jalapeños, if desired.

1. In medium bowl, combine pineapple juice, garlic, soy sauce, red pepper flakes, ginger, honey, and sesame oil. Thinly slice frozen meat, add to marinade and toss to coat. Let marinate 30 minutes or cover and refrigerate up to 3 hours. Remove from refrigerator 30 minutes before cooking.
2. Heat large stainless steel skillet on medium-high. Add 1 tablespoon canola oil. Transfer half of beef mixture to skillet, arrange in even layer, season with 1/4 teaspoon salt and cook without moving until lightly browned, 1 minute. Toss beef and continue to cook until just cooked through and crisp at edges, 2 minutes. Transfer to plate. Repeat with remaining tablespoon oil and beef.
3. Serve immediately with lettuce leaves, sticky rice, scallions, chiles, and peanuts, if desired.

1. On lightly floured surface, shape pizza dough into 8-inch squares.
2. Microwave garlic and butter 1 minute; brush generously onto dough. Sprinkle 1 square with dried onion flakes and sesame seeds. Sprinkle the other with green onions.
3. Cut each square into 1-inch pieces. Layer one-third of each flavored dough, buttered side down, onto bottom of greased and floured 10- to 12-cup Bundt pan. Top with 1/2 cup Gruyere; repeat to make second layer. Top with remaining dough pieces, brush with 1 tablespoon melted butter and sprinkle with parsley. Cover pan with kitchen towel and let rise 20 minutes.
4. Bake at 400°F until top is golden brown, 25 to 30 minutes. Cool in pan 5 minutes, then serve with marinara for dipping.

1. Preheat oven to 450 degrees F. Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. On rimmed baking sheet, spread potatoes evenly; roast 30 minutes until golden and crispy, stirring once.
2. Meanwhile in blender, puree cashews, lemon juice, chili powder, cumin, paprika, garlic powder, sea salt, nutritional yeast, and jalapeno with 1 cup water until smooth. Transfer to 2-quart saucepan; heat on medium-low 5 minutes or until warm, stirring occasionally. Makes about 1 2/3 cup. Transfer to bowl; serve with roasted potatoes. (Refrigerate remaining sauce up to 1 day. Also good with tortilla chips, roasted cauliflower, etc.)

1. Heat grill on medium-high. If using bamboo skewers, soak at least 30 minutes in warm water.
2. Thread 4 shrimp onto each skewer. If using bamboo skewers, use 2 skewers for each kebab. Brush shrimp with oil; season on both sides with 3/4 teaspoon each salt and pepper.
3. In small microwave- safe bowl, combine honey and chili sauce. Microwave in 20-second intervals until runny; whisk to combine.
4. Place kebabs on hot grill. Cook 2 minutes. Turn kebabs over; brush with honey mixture. Cook 1 minute. Turn kebabs over; brush again and cook 1 minute more. Turn kebabs over; brush with remaining honey mixture. Serve immediately.

1. Make filling: Combine 1 cup sweet potato puree, ricotta, lemon zest, sugar, nutmeg, and salt.
2. Place 2 rounded teaspoons filling in center of 1 wrapper. Using your finger, lightly wet edges of wrapper with water. Fold in half and press to seal with tines of fork. Transfer sealed dumpling to floured or parchment-lined baking sheet. Repeat with remaining filling and wrappers.
3. Add 1 tablespoon salt to large pot of simmering water. In 3 batches, cook dumplings, stirring, until filling is cooked through, 3 to 6 minutes. Using slotted spoon, transfer to paper-towel-lined plate.
4. For pan-fried dumplings: Heat a large skillet on medium-high. Add canola oil and pan-fry boiled dumplings until golden brown and crisp, 1 to 2 minutes per side.
5. Make Sage Brown Butter: Melt butter in small saucepan on medium. Continue cooking, swirling occasionally, until light golden brown. Remove from heat and stir in sage and lemon juice. Serve immediately with pierogis.

Comment which recipe you'd like to try out! Happy cookin'!