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RECIPES: Super Bowl snacks for your party

4:17 PM, Feb 2, 2013   |    comments
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SACRAMENTO, CA - Leanne Wright, in-store Chef at The Fresh Market in Roseville, joined Chris Nguyen and Kate Larsen on News10 Good Morning Weekend. Wright prepared Superbowl snack dips and chicken dishes.

Check out these recipes:

Teriyaki Chicken Skewers with Honey Lime Dipping Sauce (Serves 6)

Honey Citrus Sauce Ingredients:

  • 1/2 cup fresh orange juice
  • 2 tablespoons TFM Extra Virgin Olive Oil
  • 2 tablespoons TFM Honey
  • 2 tablespoons soy sauce
  • 3 tablespoons fresh cilantro, chopped
  • 1 1/2 teaspoons serrano or jalapeño chlies with seeds, minced (optional)

Preparation:

Prepare grill to medium-high heat. Grill kabobs for approx. 6-10 minutes on either side or until chicken fully cooked.

Whisk all ingredients in small bowl until combined. Sauce can be made 8 hours ahead. Cover and refrigerate. Serve at room temperature with Teriyaki Chicken Skewers.

Deviled Blue Cheese and Bacon Dip

Ingredients:

  • 1 (8-oz.) tub TFM Whipped Cream Cheese
  • 3/4 cup blue cheese such as Maytag or Danish
  • 3/4 cup Robert Rothschild Farm Horseradish Sauce
  • 1 shallot, finely minced
  • 1 teaspoon Dijon mustard
  • 6 slices Applewood Smoked Bacon, cooked and crumbled
  • Quely Whole Wheat Crackers

Preparation:

Add all ingredients except bacon and crackers to food processor and pulse until very smooth. Transfer mixture to a bowl and fold in bacon until combined. Cover and refrigerate for 1 hour, or overnight. Serve with Quely crackers.

Rotisserie Buffalo Wings with Creamy Herbed Dipping Sauce (Serves 6-8)

Ingredients:

  • 3 lbs TFM Rotisserie Buffalo Chicken Wings
  •  Creamy Herbed Dipping Sauce
  • 1/2 cup sour cream
  • 3/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 3 tablespoons green onions, chopped
  • 2 tablespoons basil, finely chopped
  • 2 tablespoons parsley, finely chopped
  • Salt and pepper, to taste

Preparation:

Combine ingredients and chill until ready to serve.  Serve with Rotisserie Buffalo Wings

Lemon Dill Shrimp Dip

Ingredients:

  • (8 ounce) package TFM Cream Cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 jar Robert Rothschild Farms Lemon Dill & Capers Sauce
  • 1/4 cup shallots, chopped
  • 1/4 cup celery, chopped with leaves included
  • zest of one lemon
  • 1/2 pound shrimp, peeled, cooled and roughly chopped
  • optional fresh dill springs, for garnish

Preparation:

Cream first 6 ingredients together in a bowl; stir in chopped shrimp and refrigerate until ready to serve; serve with TFM Organic Water Crackers or TFM French Rounds.

News10/KXTV

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