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Home Field Advantage Wings

Home Field Advantage Wings| Licious FoodI was suppose to post this wing-mazing recipe prior to Superbowl and it didn’t happen.

Take this as a lesson. Don’t. Put. Off. I had planned to compose this post and have it publish on the Friday before the big game but I said, “naah, I can do it in the wee hours of the morn and still accomplish my goal.” Yeah, about that.

FFWD TO NOW: I am just posting this wingtastic recipe due to the putting off and other things. So let’s pretend that Superbowl hasn’t happened and the winner of the game is still TBD. My twitter timeline and instagram feed is not full of how great Beyonce is …yada, yada. Seriously, if they decide to make a Wonder Woman movie and they cast Beyonce as Diana Prince/Wonder Woman. I will be “pised” (if you have ever watched “The Sweetest Thing” you will understand “pised”). She’s a great singer and I will leave it at that.

So back to the Superbowl preparation; you know you want to serve some wing-a-lings. What’s a Superbowl party without those delish fingerlickin’ toe tapping bits of deliciousness?! These wings are double cooked so they can be doubly awesome. Bah-zing!

The sauce is sweet yet tangy. The sauce contains a favorite Trader Joe’s product that I have stumbled across, their Orange Muscat Champagne Vinegar along with some other ingredients that you will reduce in a saucepan.  Another great thing about the sauce is that you can give it another notch of heat on the kick barometer by adding more hot sauce to the mix, if you prefer.

Remember a recipe is simply an outline. You adapt and make changes where you see fit and make it yours.

Until Next Time,


Home Field Advantage Wings

“A Licious Food Original Recipe”

Yields: 12 Wings


12 Chicken wingettes

2/3 cup Orange Muscat Champagne Vinegar*

2/3 cup water

3 Tablespoons honey

1/4 cup low sodium soy sauce

2 teaspoons garlic, minced

2 teaspoons hot sauce



Preheat oven to 375F.

Clean your wingettes and place on a baking sheet.

Bake wings in the oven for 30 minutes.

While your wings are baking start working on your sauce reduction. In a sauce pan add the vinegar, water, honey, soy sauce, garlic, and hot sauce. Cooking at a high heat you are going to reduce the liquids until it’s reduced in size along with resembling a syrup/glaze. It should take about the same amount of time that it takes to cook your wings in the oven.

Remove the sauce from the stove and let cool. Remove wings from the oven and let sit.

Set up your fryer and begin heating your oil to the proper temperature to fry your wings. I set my fryer to 375F.

Using a large ziploc bag pour the cooled sauce into it and set aside. Zip and prop it accordingly so it will not drip. Next fry your wings, I like to fry 4 at a time since my fryer is on the small side, but if you can do 6 at a time go for it. You will fry the wings to a nice golden brown color (about 5 to 7 minutes). You’ll know when to take them out since they will also begin to float to the top. Remove and place on a paper toweled lined plate to drain for about a minute or so.

While the wings are still somewhat hot you are going to want to add them to the ziploc bag and shake until the sauce completely covers the wings. Remove wings from sauce with tongs and plate to serve with your dipping sauce of choice.

*You don’t have a Trader Joe’s or you can’t locate a Orange Muscat Champagne Vinegar then try doing 1/4c orange juice with 1/4 c. champagne vinegar.


“Hail Mary” Bacon Cheese Dip

Hail Mary Bacon Cheese Dip| Licious Food

Another day of blogging?! Holy Shnikes! It’s my favorite day coming up soon and I want to share some yums with you! Original “Licious Food” yums.

My favorite day (ok, one of my many fave days) – Superbowl Sunday, is a day that I will have to work but hopefully you won’t.

I love the Superbowl simply for the parties and usually the half time show. That’s right, I’m here for the food -whoop whoop!

Can you tell I was never sports oriented? I was that girl/kid that was always picked last for EVERYTHING. I excel better at solo types of sports, just a fact, although I was pretty bad ass at volleyball.

So let me tell you about this dip. It’s the jam. It’s like a loaded baked potato without the potato — that’s why potato chips were invented.

Why is sour cream, cream cheese, bacon, and cheese so magical? I guess it’s one of life’s mysteries.

To get the full impact be sure to make this dip at least a day ahead. The flavors need to meld together.

I bet you can’t have just one chip? 😉

Until Next Time,

Looking for more dips? Check out these previous postings: 

BBQ Chicken Dip

BBQ Chicken Dip

Steak and Cheese Dip

Steak and Cheese Dip

“Hail Mary” Bacon Cheese Dip
“A Licious Food Original Recipe”

4 oz cheese, extra sharp and crumbled
8 oz sour cream, light
3 oz Cream Cheese, softened
1/2 c bacon crumbles
1 t. bacon rendering (grease)
1/2 t. garlic powder
1t. dried parsley
1/2t. black pepper
1/2t. ranch powder
pinch of cayenne pepper

The great thing about this dip is that I used my food processor/Ninja to make this particular yum.

Slice bacon into pieces (About 4 to 5 slices) and cook/bake in the oven or atop your stove. Cook bacon to nice and crispy and let cool. Reserve 1 teaspoon of baking grease.

In your food processor/Ninja take the 4 ounces of cheese, cut them into 1/2 inch slices, insert into your processor. You will be using your blades to crumble the cheese. Should resemble crumbles, no one crumb will look the same. Remove the cheese crumbles from the processor into a large bowl.

Next add the sour cream, cream cheese, bacon rendering, and spices into the food processor. Pulse until incorporated, no cream cheese lumps. It might look soupy however when refrigerated it will firm up again.

Pour mixture into the large bowl that contains the cheese crumbles and add the cooled bacon pieces. Fold the cheese and bacon into the sour cream mixture. Cover and Refrigerate for at least 3 hours, however if you can prepare this dip a day ahead then all the better. Let those flavors meld!

Serve with your favorite potato chip (That would be Utz’s Kettle Classics Dark Russet Kettle Chips for me)!

Makes Approximately: 1 and 1/2 cups.

Caramel/Cheese Popcorn

sweet & salty popcorn

Do you like your sweet with some salty? I do, too. Candy corn and peanuts, butter mints and peanuts, buttered popcorn and plain M&Ms … I could be the Bubba of sweet and salty mixes but I won’t.

Today, I am writing to you about what your Superbowl party needs – no WANTS! The combo of cheese popcorn and caramel popcorn. Have you seen this? I have been seeing this mixture on my grocers’ shelves as of late yet I resisted. What if I didn’t like it? That’s four plus dollars down the drain. Renokulous, RE-DONK-U-LOUS. Yet, I wanted to try it and on my own terms.

Have you ever heard of Oogie’s Gourmet Popcorn? Their White Cheddar Popcorn is “Oh Em Gee” good! If it was a man, I would marry it …maybe a long term boyfriend. Over the holiday’s I won a box of Oogie’s Gourmet Popcorn (more on that in another post coming soon). It has the right amount of tang from the cheese and does not make you feel like you need to go work some calories off at the gym after eating. It’s all natural, too, so no words you can’t pronounce on the ingredients list.

What to use for the caramel corn? I could always buy it and be done with it … no fuss, no muss. That’s just not me, I have the need to dabble in the kitchen and make messes in said kitchen. My catering teacher in high school told me I was a messy cook and I thought to myself, “duh.” Creativity can be messy, embrace it and then make sure you have cleaning supplies nearby or better yet a maid. Sadly, I don’t have the latter.

Luckily, a week ago my mail carrier delivered a new cookbook to me. It’s entitled Sweet Confections: Beautiful Candy to Make at Home by Nina Wanat. GET THIS BOOK!

It’s beautifully illustrated; the way it is written and recipes are explained you will be a confident confectioner in no time. If you are looking for a gift for that “sweetie” in your life that loves to bake then get them “Sweet Confections”. You want to razzle dazzle a special man/lady in your life on Valentine’s Day with some homemade goodness … get this book! Toffee, Truffles, Fudge, Alcoholic Lollies …GET THIS BOOK!

When you combine Oogie’s White Cheddar popcorn and the buttery sweetness of Nina’s Caramel popcorn together, you have Winner Winner Chicken Dinner.  I combined equal parts of each popcorn into a rather large bowl and then gave it a good “Superbowl Shuffle” and serve.  That’s all I have to say about that (I love the movie, “Forrest Gump”).

A very special thank you to Nina Wanat and her publisher, LARK, for allowing me to re-print the recipe for Caramel Corn.

Until Next Time,


Caramel Corn
by Nina Wanat, Sweet Confections: Beautiful Candy to Make at Home, reprinted with permission

10 cups popped popcorn, unsalted and unbuttered
1 cup roasted nuts, such as peanuts or almonds (optional)
1/2 cup firmly packed dark brown sugar
1/2 cup sugar, granulated
2 Tablespoons water
6 Tablespoons unsalted butter
2 Tablespoons corn syrup
1 Tablespoon molasses
1/2 Teaspoon salt
1/4 teaspoon baking soda

Preheat oven to 225F. Pour popcorn and roasted nuts (I optioned out for nuts), if using, into a roasting pan.

Combine sugars, water, butter, cream, corn syrup, molasses, and salt in a 2-quart saucepan. Cook over medium heat, stirring occasionally with a heatproof silicone spatula, until the mixture reaches 250F.

Remove from heat. Stir in the baking soda, and mix thoroughly ti incorporate.

Pour the syrup over the popcorn, and stir until popcorn is coated. Bake for 45 minutes, stirring every 15 minutes. The caramel corn is done when it’s dry and crispy when cool. Store in an airtight container.