Cheese Boat
Total: 50 min
Active: 20 min
Yield: 10 servings
Level: Easy
Ingredients
1 loaf French or Italian bread
Two 8-ounce packages cream cheese, at room temperature
10 ounces sharp Cheddar, grated (about 2 1/2 cups)
6 ounces corned beef, such as Carl Buddig, finely chopped
1 bunch green onions, finely chopped
1 medium tomato, finely chopped
1/2 red bell pepper, cored, seeded and finely chopped
1/2 teaspoon hot sauce, such as Tabasco
1/2 teaspoon chili powder
Large corn chips, for serving
Directions
Preheat the oven to 350 degrees F.
Cut an oval in the top of the load of bread, scooping out the bread in the center and make a “bread boat.” Place the bread on a cooking sheet.
In a large bowl, mix the cream cheese, Cheddar, beef, green onions, tomatoes, bell peppers, hot sauce and chili powder until fully combined. Spoon the mixture into the hollow center of the bread loaf. Bake for 30 minutes, until bubbling, and serve warm with corn chips.
Classic Hot Wings
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 servings
Level: Easy
Ingredients
Canola oil, for frying
24 chicken wing parts (12 wings separated into 2 pieces)
One 12-ounce bottle cayenne hot pepper sauce, such as Frank’s
1 stick butter
Several dashes Worcestershire sauce
Several dashes hot sauce, such as Tabasco
Blue cheese dip, for serving
Celery sticks, for serving
Directions
Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.
Add half the chicken wing parts to the oil and fry them until they’re golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
Serve with blue cheese dip, celery sticks… and your favorite cold, fizzy beverage.
