The big game is coming up and you are probably going to invite over a few friends to watch the game. The entertainment is set, you probably have your favorite alcoholic and non-alcholic beverages ready for you guest, but you are feeling stuck on what you should serve to eat. Don’t worry, #CookingWithBeatstreet has you covered with a few quick delicious treats you can serve to all of your friends this Sunday.
- Line a baking sheet with aluminum foil and lightly grease with cooking spray.
- Mix flour, cayenne pepper, garlic powder in a medium bowl.
- Dip each chicken wing into the mixture and coat completely.
- Place the wings onto the baking sheet and refigerate for at least 1 hour.
- Preheat oven to 400 ° F
- Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the hot sauce mixture and place back on the baking sheet.
- Bake wings for about 45 minutes, flipping after 20 minutes so that they’re crispy on the outside.
- Mix ground beef, egg, breadcrumbs, parsley, salt and pepper in a large bowl until just combined. Don’t overmix or your meatballs will be too dense.
- Divide mixture into 10 balls and set aside.
- Preheat oven to 375 degrees.
- Heat the olive oil in a large skillet over medium high heat.
- Fry the meatballs, in batches if necessary, until browned on all sides.
- Transfer meatballs to a baking sheet and bake for 15 minutes, or until cooked all the way through.
- Assemble sliders on the baguette slices as follows: slice of mozzarella, meatball, 1-2 tablespoons of tomato sauce, a generous dusting of parmesan cheese.
Stuffed Potato Skins
- 4 (8-ounce) baking potatoes $
- 3 slices precooked bacon (such as Armour Ready Crisp)
- Butter-flavored cooking spray
- 1/2 teaspoon freshly ground black pepper $
- 1/4 teaspoon salt $
- 1 cup (4 ounces) preshredded reduced-fat colby-Jack cheese $
- 1/3 cup refrigerated light ranch dressing $
- Preheat oven to 425°.
- Pierce potatoes with a fork (do not wrap in foil). Bake potatoes at 425° for 1 hour or until tender. Cool potatoes 30 minutes.
- Meanwhile, heat bacon slices according to package directions until crisp; crumble bacon. Set aside.
- Cut potatoes lengthwise into 4 wedges. Scoop out as much potato pulp as possible without tearing potato skins. Reserve potato pulp for another use.
- Arrange potato skins on a foil-lined baking sheet. Coat both sides of potato skins with cooking spray; sprinkle evenly with pepper and salt. Bake at 425° for 13 minutes or until lightly browned. Sprinkle skins evenly with bacon and cheese; bake an additional 3 minutes or until cheese melts. Serve immediately with dressing.
- 1 cup shredded jack cheese (divided)
- ¼ cup fat-free sour cream
- ¼ cup (1 ounce) grated fresh Parmesan cheese, divided
- 1 tsp black pepper
- 3 cloves garlic (minced)
- 8 oz artichoke hearts (canned or frozen and thawed)
- 1 (8-ounce) block fat-free cream cheese, softened
- ½ (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
- Preheat the oven to 375F.
- Combine all of the ingredients except ¼ cup Parmesan in a large bowl. Mix well to evenly combine.
- Transfer the dip to a large baking dish and top with the remaining Parmesan cheese. Bake until golden and bubbly (about 30 minutes).
- Serve with pita chips