Super Bowl Sunday Recipes

• 1 1/4 cups (1 12oz bottle) sweet chili sauce
• 1 tablespoon hot sauce 
• 2 tablespoons soy sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon garlic poweder
• 2 dozen chicken wings (about 8 lbs)
• Cilantro, for garnish (optional) 

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or aluminum foil.
2. In a large bowl, mix the sweet chile sauce with the hot sauce, soy sauce, Worcestershire sauce and garlic powder to combine.
3. Add the chicken wings to the bowl and toss well to coat. (The glaze should be thick enough to easily coat the chicken wings.)
4. Transfer the chicken wings to the prepared baking sheet and spread into a single layer.
5. Roast the wings until the chicken is fully cooked, 15 to 20 minutes. Raise the oven temperature to 425°F and continue to cook until the glaze begins to brown, about 5 minutes more. Transfer the wings to a serving dish and garnish with cilantro, if using.

• 1 lb small elbow pasta
• 3 tablespoon unsalted butter
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/4 teaspoon cayenne pepper (optional)
• salt and freshly ground black pepper
• 2 cups grated white cheddar cheese 
• 2 cups grated yellow cheddar cheese, divided

1. Preheat the oven to 375°F. Grease two mini-muffin pans with nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain.
3. In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
4. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.
5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally.
6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1½ cups of the yellow cheddar. Stir until the mixture is melted.
7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1½ to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.
8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes.
9. Let the bites cool for 15 minutes before unmolding and serving.
10. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.

Homemade Barbecue Sauce

Chiefs Mule 

Tampa Bay Themed Recipes

Cuban Sliders for a Crowd 

1. Preheat the oven to 350°F. Grease a 9-by-13-inch pan with 2 tablespoons of the butter.
2. Open the halved buns and spread the mustard evenly on the inside of the top and bottom halves. Place the bottom halves snugly into the base of the prepared pan.
3. Place a slice of ham on each bottom half and then top with a pickle chip. Arrange the cheese evenly over all the buns in the pan.
4. Place the top halves of the buns on each sandwich and use your hands to butter the surface of the buns with the remaining 2 tablespoons butter. Tent the pan with foil and bake until the sliders are heated through, 10 to 12 minutes.
5. Serve immediately, warm.

Deviled Crab Dip 

• 6 tablespoons unsalted butter
• 1 sweet onion, diced
• 4 tablespoons all-purpose flour
• 2 teaspoons Dijon mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 cup chicken or seafood stock
• 4 egg yolks, lightly beaten
• 1 lb lump crabmeat
• 3 tablespoons chopped fresh parsley
• 1/2 cup seasoned panko breadcrumbs
• 1 garlic clove, minced 

For dipping

• 4 to 6 endive, leaves torn from stem
• 1 baguette, sliced

1. Preheat the oven to 400 degrees F.
2. Heat a large skillet over medium heat. Add 4 tablespoons of the butter and once it’s melted, stir in the onion with a pinch of salt. Cook, stirring often, until the onions soften. Stir in the flour to create a roux, stirring until the mixture is fragrant and golden.
3. Whisk in the mustard, Worcestershire sauce, 1 teaspoon salt and freshly cracked black pepper. With the mixture still over medium heat, whisk in the stock about ¼ cup at a time, until it’s thickened. Be sure to keep stirring so it doesn’t get lumpy! Once it’s thickened (this takes about 3 to 5 minutes), turn off the heat.
4. Place the egg yolks in a large bowl. Temper the yolks by adding a few spoonfuls of the warm flour/stock mixture, whisk immediately as you add it so it doesn’t cook the eggs. Do this until all of the stock has been add to the egg yolks. Stir in the crabmeat and parsley. Transfer it to a baking dish or small (oven safskillet for serving.
5. Heat the remaining 2 tablespoons butter in a skillet over medium heat. Once melted, add in the breadcrumbs and stir to coat, then toast for 3 to 4 minutes until they are golden and fragrant. Stir in the garlic. Sprinkle the bread crumbs over the crab dip.
6. Bake the crab for 15 to 20 minutes, or until it’s warm and golden and slightly bubbly. Serve immediately with endive leaves, baguette slices and/or crackers for dipping.