Are you watching theUniversity of Michigan basketball vs. Loyola matchup this weekend? What are you serving? Chips and dip? Salsa and chips?
Boring.
Set yourself up for a win in the kitchen during this year'sNCAA basketball tournament Final Fourwitheasy recipes that earn a spot at center court.
From the Free PressTest Kitchen archives, we’ve put together some game-day recipe favorites.
It's not game day without chicken wings. We’ve gotwings that are baked, not fried,so there is no fuss, muss or mess.
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Ditto with dip. Our gussied-up Buffalo Chicken Dip is peppery, cheesy and irresistible. Forget about Sister Jean and Jalen Rose’s grandma, Mary Belle Hicks. Invite the grandma to your party who puts Frank’s RedHot sauce on everything. She'll love this.
Our recipe for Ham and Cheese Sliders is an easy-peasy make-ahead favorite.
We also tossed abeef roast in a slow-cooker so our Mississippi Roast is fall-apart tender andperfect for sandwiches.
Our Final Four winning recipe bracket is sure to be a slam dunk with your guests.
Baked Buffalo-Style Wings
Serves: 6 to 8 / Preparation time: 15 minutes / Total time: 1 hour 30 minutes CHICKEN
4 pounds chicken wings (flat and drumette portions)
Favorite all-purpose seasoning, such as Morton Nature’s Seasons Seasoning Blend
½ teaspoon cayenne pepper or to taste
1 teaspoon garlic powder
SAUCE
½ cup unsalted butter, melted
½ cup favorite hot red pepper sauce, such as Tabasco
1 clove garlic, peeled, pressed
Salt and pepper to taste
FOR SERVING
Celery sticks
Blue cheese dressing
Wash and pat dry the chicken wings. Lay them out flat on a baking sheet and refrigerate them at least one hour to allow them to dry; this will help crisp the skin in the oven.
Preheat the oven to 400 degrees. Season the chicken wings with all-purpose seasoning, cayenne pepper and garlic powder.
Place the wings on a rack on a foiled-lined baking sheet for easy cleanup. Bake about 1 hour or until the wings are cooked through.
To make the sauce, in a large bowl whisk together the melted butter, hot red pepper sauce, garlic, salt and pepper.
When the wings are done, remove them from the oven. Working in batches, add the baked wings to the bowl with the sauce and toss to coat them.
Remove the wings and place ona serving platter. Repeat with the remaining wings and serve with celery sticks and blue cheese dressing.
From and tested by Susan Selasky for the Free Press Test Kitchen. Analysis based on 4 baked chicken wings.
Baked Ham and Cheese Sliders
Serves: 6 / Preparation time: 30 minutes / Total time: 1 hour
You can use any type roll or bun for these sandwiches. If you use larger rolls, consider adding more than one slice of ham to each one. You can brush the sandwiches with the sauce, cover and refrigerate up to 1 day in advance.
24 slider buns
6 to 8 tablespoons Dijon, coarse-grain brown or yellow mustard
24 slices favorite ham or turkey (use more if the slices are very thin)
24 thin slices provolone or Swiss cheese
Freshly ground black pepper to taste
6 tablespoons unsalted butter
¼ cup finely chopped onion
2 tablespoons poppy seeds
3 tablespoons Worcestershire sauce
1¼ teaspoon garlic powder
Preheat the oven to 350 degrees. Arrange slider bun bottoms on a sided baking sheet or arrange in a baking dish (you may need 2). Brush some mustard on the bottom bun. Fold ham slices in thirds, and place 1 slice (or 2 if they are very thin) on each roll bottom. Fold the cheese the same way and then place over ham. Season with pepper. Brush the inside of the bun cap with more mustard if you'd like. Place bun cap on ham.
In a small bowl, combine the butter, onion, and poppy seeds. Microwave until butter is melted and onion is softened, about 1 minute. Whisk in Worcestershire, garlic powder, and remaining 2 tablespoons mustard into butter mixture until combined. Generously brush tops and sides of the sandwiches with all of butter mixture. Spoon any remaining solids over sandwiches.
Cover dish with aluminum foil and let sit for 10 minutes to allow sandwiches to absorb sauce. Bake for 20 minutes. Uncover and continue to bake until cheese is melted around edges and tops are slightly firm, 7 to 9 minutes. Let cool for 10 minutes. Serve.
Adapted from www.cookscountry.com.
Tested by Susan Selasky for the Free Press Test Kitchen.
Buffalo Chicken Dip
Serves: 24 / Preparation time: 15 minutes / Total time: 50 minutes
There are many versions of this dip, which is a takeon the traditional Buffalo chicken wing. You can serve and keep this warm in a small slow cooker.
1 cup favorite red pepper hot sauce such as Frank's RedHot sauce
1 package reduced-fat cream cheese, softened
½ cup crumbled blue cheese
½ cup finely chopped celery
1 small red bell pepper, cored, finely chopped
2 cups Italian blend cheese ormozzarella cheese, grated
4 cups cooked and shredded boneless, skinless chicken breasts
Tortilla chips, vegetables or crackers for dipping
Preheat the oven to 350 degrees. In a shallow dish, mix together the hot sauce and cream cheese, stirring until smooth. Stir in the blue cheese, celery, red bell pepper and cheese until blended. Stir in the shredded chicken.
Bake for 30 to 40 minutes or until bubbly. Remove from oven and let stand a few minutes before serving with chips, vegetables or crackers.
Adapted from www.franksredhot.com.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
er.
Mississippi Roast
Serves: 8 / Preparation time: 15 minutes (if searing) / Total time: 8 hours using a slow-cooker
Salt and freshly ground black pepper to taste
1 4-pound boneless chuck roast or top or bottom round roast
1 tablespoon canola oil
1 (1-ounce) packet dry ranch dressing seasoning mix
1 (1-ounce) packet dry au jus gravy mix
1 stick unsalted butter
5-6 pepperoncini or more if you like
Buns or rolls for serving
Cut the roast if needed to fit in the skillet and slow cooker. Season both sides of the roast with salt and pepper to taste.
In a large skillet, heat the oil. When hot, add the roast and sear on both sides.
Transfer the seared roast to the slow-cooker. Sprinkle the ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix and place the stick of butter on top of the roast. Arrange the pepperoncini around the roast.
Cook on low for 8 hours or until the meat is falling-apart tender. Shred the roast and serve with gravy juices.
Cook's note: To make this in the oven, preheat the oven to 325 degrees. Sear the roast and place in a baking dish. Sprinkle with the ranch and au jus seasoning. Cut the butter into pieces and arrange all over the roast along with the pepperoncini. Cover tightly with foil and bake for 2 to 3 hours or until meat is fork tender.
Adapted from several recipes on Pinterest and tested by Susan Selasky for the Free Press Test Kitchen.
