Monday, February 3, 2014


Thought I'd better share the recipes to go with our Super Bowl feast pic...  You know, what we ate while the 

I promised the dip recipe and photos, anyway, a couple of weeks ago in Chicken Slop, Crockpot Style.

Hot Shrimp Dip

* I was out of sour cream this weekend,
so I used my mom's economical & healthy substitute:
2 c. cottage cheese, 1 Tbsp lemon juice, blended.

2 lbs (4  8-oz pkgs) cream cheese (Neufchatel is OK), sliced for quicker melting
16 oz sour cream (*see photo caption)
1 - 2 lbs precooked shrimp - tiny, salad shrimp, whole, or larger shrimp cut into 1/2 inch pieces
4 to 6 Roma tomatoes, seeds and juice removed, chopped coarse
1/2 sweet onion, or 2 - 3 bunches green onion, diced
8 -16 oz jar Peperoncini or Banana Pepper slices, chopped to 1/2 inch pieces
Garlic powder and cayenne pepper to taste, optional

Put all ingredients into a crockpot.  Stir occasionally over the next hour or two, until the cream cheese is melted and all is mixed evenly and heated through.  It's best to keep it warm (keep the crockpot on 'warm' and plugged in) when you serve it.  Serve with your choice of dippers: crackers, pita pieces, sliced French bread, celery, etc.

When my sister first shared this recipe, it had definite amounts of each ingredient.  But I've found this to be a very forgiving recipe.  --A little more or a little less, according to taste or what you have on hand, will be fine.  Remember when cutting the ingredients, that you'll want it to fit nicely on a cracker or slice of baguette, and also fit easily into a bite.

If you are in a hurry to have this melted and ready to serve, start it in the microwave and heat until the cream cheese is melted and can stir in, then transfer to a crockpot or other heated dish to keep warm.

I have never yet served this to people who haven't had it before without someone asking for the recipe.  We LOVE it.

Spicy Barbecue Chicken Legs

I don't mess with wings.  --So much waste, so little meat!

Preheat oven to 400 degrees.

3+/- pounds of chicken legs, dried with a paper towel

Place the legs on a rack in a broiler pan, sprayed with Pam, for easier cleaning later.  

Spray the chicken with Pam, or brush with olive oil. Salt and pepper, to taste.

Roast for 15 minutes, turn, baste or spray with Pam, and salt and pepper the new upper side.

Roast 10 minutes, then baste generously with *barbecue sauce.

Cook an additional 5 to 8 minutes, turn and baste the other side with the barbecue sauce.  Return to the oven for 5 minutes.  The internal temperature of the thickest part of each leg should be 165 degrees.

Barbecue Sauce

I am not averse to buying barbecue sauce, although it's easy to make my own.  Like always, I carefully read the label, preferring real molasses, honey, and/or brown sugar to corn syrup, and sticking to as many ingredients I'd use at home as possible.  This week, Stubb's Sweet Heat Bar-B-Q Sauce was the my choice.  It was a good one... With just the perfect amount of heat for me.

In case you want to make your own...

1 1/2 cups ketchup (I now buy Simply Heinz or other option without high fructose corn syrup)
2 Tablespoons molasses
2 Tablespoons brown sugar
1 Tablespoon vinegar
1/2 - 1 teaspoon garlic powder
1- 2 teaspoons mustard powder
dash or two cayenne pepper
dash Liquid Smoke or other smokey flavoring, optional

This, again, is a forgiving recipe, and I've given you estimations here.  You can adjust according to your own taste.

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