Up your game the next time you are cheering on the home team with these delicious appetizers.
Our Garlicky Beef and Queso Dip is delicious with tortilla chips. Ground beef is sauteed with garlic, then gently folded into a creamy cheese dip seasoned with chili powder and cumin along with chunky salsa. Finish the dip with fresh cilantro and crumbled queso fresco.
Our Peri Peri Chicken Wings bring on the heat! Peri peri, also known as African bird’s eye chili, is an ingredient used in spicy, tangy marinades in South African and Portuguese cuisines. Our recipe is loaded with flavour, combining peri peri sauce with fresh herbs, red onion, lime juice, apple cider vinegar, garlic, and paprika.
Classic Gruyère, sharp Parmesan, and cream cheese come together in our decadent Three Cheese Fondue. Serve with cubed French bread, meatballs, boiled potatoes, blanched cauliflower or broccoli, even Granny Smith apples! The sky’s the limit!
Garlicky Beef and Queso Dip
2 tsp olive oil
2 cloves garlic, finely chopped
1 lb (450 g) lean ground beef
¼ cup salted butter
¼ cup all-purpose flour
2 tsp chili powder
1 ½ tsp cumin
1 ½ tsp kosher salt
2 cups milk (3.25%)
2 cups shredded Tex Mex cheese
1 cup chunky salsa
¼ cup roughly chopped fresh cilantro, optional
¼ cup crumbled queso fresco, optional
Heat oil in a large skillet over medium heat. Add garlic, and cook, stirring constantly, until slightly golden and fragrant, about 1 minute. Add ground beef and cook, breaking up with a wooden spoon, until browned, 5 to 6 minutes. Strain fat off beef and discard; reserve beef in a separate bowl. Return pan to medium heat and melt butter. Add flour, chili powder, cumin, and salt and stir until completely combined. Cook, stirring constantly, until light golden in colour, about 2 minutes. Slowly pour in milk while whisking constantly, until fully incorporated. Cook, stirring, until mixture is thickened, 4 to 5 minutes. Add cheese and stir until melted completely. Remove from heat and fold in beef and salsa.
Transfer to a serving bowl and garnish with cilantro and queso fresco, if desired. Serve with tortilla chips.
Cook’s Note: Queso fresco is a fresh cheese from Mexico. Its mild, salty-sour flavour could be substituted by feta if you can’t find it.
Peri Peri Chicken Wings
½ cup packed roughly chopped fresh parsley
¼ cup packed roughly chopped fresh cilantro, plus more for garnish
¼ cup packed finely chopped fresh basil
¼ cup peri peri sauce, plus more for dipping
¼ cup roughly chopped red onion
2 tbsp extra-virgin olive oil
1 tbsp lime juice
1 tbsp apple cider vinegar
4 cloves garlic
1 tsp paprika
1 tsp kosher salt
2 lbs (900 g) chicken wings, split
1 green onion, sliced
1 tbsp fresh cilantro leaves
Kosher salt to taste
Combine parsley, cilantro, basil, peri-peri sauce, onion, oil, lime juice, vinegar, garlic, paprika, and salt in a food processor; process on high until smooth, 1 to 2 minutes. Pour marinade over wings in a large bowl; toss well to coat. Cover and refrigerate for at least 20 minutes or up to 24 hours.
Preheat oven to 400°F.
Pour wings and marinade on a parchment paper-lined baking sheet. Bake for 25 minutes. Flip wings and continue baking until golden brown outside and no longer pink inside, 20 to 25 more minutes. Transfer wings to a serving plate. Garnish with green onion, cilantro, salt. Serve hot with extra peri peri sauce for dipping, if desired.
Cook’s Note: This recipe can be easily doubled or tripled, and the marinade can be made in batches and frozen for later use.
THREE CHEESE FONDUE
1 tbsp salted butter
1 tbsp finely chopped onion
1 cup whipping cream
8 oz (250 g) cream cheese, cubed
1 cup freshly grated Parmesan cheese
1/2 cup shredded Gruyère cheese
1/4 tsp freshly ground nutmeg
1/4 tsp salt
Dash cayenne pepper
French bread cubes
Melt butter in a medium saucepan over medium heat. Add onion and sauté until softened, about 2 minutes. Reduce heat to low. Stir in cream, cream cheese, Parmesan cheese, Gruyère cheese, nutmeg, salt and cayenne pepper. Cook, stirring constantly, until cheese is melted.
Serve warm with cubes of French bread. Fondue may be prepared and refrigerated for up to 24 hours or frozen for up to 1 month. To serve, thaw in refrigerator. Reheat over low heat. Thin with additional cream, if necessary.
Yield: Makes about 2 cups
ATCO Blue Flame Kitchen’s column on healthy eating for busy families. For tips on cooking, food safety or household matters, email email@example.com or chat with us live online at ATCOBlueFlameKitchen.com.