Month: February 2023

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Best Vegetable Chopper: 6 Best Vegetable Choppers that can make your Chopping Needs Simple

Best Vegetable Chopper: 6 Best Vegetable Choppers that can make your Chopping Needs Simple
There was a time when persons expended virtually half of their working day in the kitchen area executing very little but dropping veggies and getting ready the meals to be served. Many kitchen appliances and instruments are accessible on line that provide your desires. Vegetable choppers are a ‘quick’ kitchen area tool that can simplify your chopping desires. This compact and hassle-free kitchen area device can chop or mince substantial quantities of greens effortlessly.

A vegetable chopper makes the monotonous work of chopping greens effortless and fulfilling, and it has higher precision and makes it possible for you to manage the chopping design as per your have to have. A vegetable chopper reduces your vegetable chopping time and provides you a big relief. These vegetable choppers are designed of Food items-quality plastic and come in a variety of versions and functions.

We have cautiously curated a listing of the 6 ideal vegetable choppers for below Rs 500.

Very best vegetable choppers for below rupees 500 in India

Varmora Quick Unbreakable Chopper – 500ml

Varmora Easy Unbreakable Chopper 500 mlStaff ProductLine

This massive, medium-sized vegetable chopper arrives with blades in good shape for quick and easy chopping. It does not acquire up significantly room in your kitchen area and comes with a leak-proof lid for simple storage. It is really sturdy and manufactured from unbreakable plastic, providing an interesting appear. Just a couple pulls and chopped veggies are prepared.
Invest in now.

Cello High-quality Grind Multiutility Vegetable Chopper – 450ml

Cello Fine Grind Multiutility Vegetable Chopper - 450mlStaff ProductLine

Manufactured from Poly Propylene Co-Polymer (PPCP) and stainless metal blades, this vegetable chopper is solid, sturdy, and suitable for every day use. A sturdy 3-blade layout designed from quality top quality stainless metal with a blade angle of 167 degrees guarantees even cuts with every single pull. Just about every pull makes 12 cuts. The blades also retain their sharpness for a extended time.

The chopper is compact and productive and can be stowed absent when not in use, building it uncomplicated to use and sustain. It also does not use electrical power, producing it a sustainable alternate to the various gadgets in our kitchens these days. To clean up, open up the chopper and detach the blades. Commence to cleanse the chopper with lukewarm drinking water, delicate detergent and a smooth sponge.
Get now.

Pigeon Mini Handy Vegetable Chopper – 400ml

Pigeon Mini Handy Vegetable Chopper - 400mlGroup ProductLine

Made from unbreakable Stomach muscles plastic for extensive-lasting use, this vegetable chopper has a exclusive string operate to chop veggies and fruits effortlessly. As this vegetable chopper by Pigeon can be opened and detached very easily, cleaning is straightforward making use of lukewarm h2o, mild detergent and a smooth fabric. The a few stainless metal chopping blades ensure cleanse and trouble-no cost slicing of fruits and vegetables with negligible exertion. With this simple manual chopper, you can now chop 100+ objects.
Purchase now.

Signoraware Meals Grasp Multipurpose Vegetable Chopper – 900ml

Signoraware Food Master Multipurpose Vegetable ChopperGroup ProductLine

It is an elegantly developed foodstuff chopper to chop veggies quickly. The Food Master chopper is created to acquire treatment of kitchen activities. It has sturdy stainless steel blades (6 blades) and a handbook procedure feature.

  • Fast & Effective
  • Tear-Absolutely free Chopping
  • Easy to Use
  • Superior High quality Stomach muscles Lid

Buy now.

House Puff Vegetable Chopper – 375ml

Home Puff Vegetable Chopper - 375mlStaff ProductLine

The razor-sharp stainless metal blades, unbreakable plastic physique, powerful nylon rope and anti-slip silicone foundation give an easy chopping knowledge. This chopper is perfect for chopping onions, garlic, tomatoes, veggies, and some others. It will come with a 375 ml ability with a handy and compact structure that also serves as a container to keep and maintain foodstuff refreshing. Blades, bowl and storage lid are leading-rack dishwashers secure, and elements can be divided for simple cleansing. It is produced with 100{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} BPA-free elements and produced to maintain all the normal flavours and protect against taste contamination.
Obtain now.

Amazon Model – Solimo Vegetable Chopper – 500ml

Amazon Brand - Solimo Vegetable Chopper - 500mlCrew ProductLine

This Solimo fruit and vegetable chopper is meticulously designed to simplify all your chopping requirements. It is offered in two colour variants, blue and eco-friendly, so that they can brighten up your kitchen area. In its place of applying a knife and chopping board, use this beneficial product or service to chop your fruits and greens into high-quality shreds promptly and successfully.
With no electrical energy demanded, all you have to do is choose it out of the box, and it is ready for use.
Buy now.

FAQs: Greatest Vegetable Choppers less than Rs 500

Q1. Which model is the very best for vegetable chopper?

Ans. Signoraware food stuff learn vegetable chopper is a person of the finest vegetable choppers. You may possibly also think about the Pigeon helpful mini plastic vegetable chopper.

Q2. Are vegetable choppers value it?

Ans. Yes, vegetable choppers are really worth it if you want to be successful in the kitchen. Not only do they chop up your veggies and make them less difficult to consume, but they can also enable you get extra nutrition from your meals.

Q3. Are mini choppers value it?

Ans. They’re additional efficient at chopping and mixing tiny portions, furthermore they’re a lot easier to keep, not to mention considerably less inconvenience to established up than a normal foods processor.

Disclaimer : The earlier mentioned information is non-editorial and made by a third celebration advertiser. Periods Net Constrained/ Financial Situations does not assurance, vouch for or endorse any of the information or its genuineness. The item costs mentioned in the write-up are subject matter to improve including dependent upon offers provided by Amazon.

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How plant health affects food prices and shortages

How plant health affects food prices and shortages
Illustration of a skull-shaped barcode on a tomato.

Illustration: Maura Losch/Axios

Declining plant wellness could mean enhanced foodstuff price ranges for currently constrained American shoppers, professionals inform Axios.

Driving the information: It could possibly not be evident why the health and fitness of vegetation is a contributing issue to food shortages in developed countries. But there is a immediate connection — when they’re diseased, there is significantly less foodstuff to go about, and foodstuff prices rise appropriately.

  • A heady cocktail of climate impacts mixed with conservation failures is contributing to the problem.

What they are saying: “Plant health and fitness can influence our meals source, our foodstuff safety,” Tim Widmer, a national plan leader for plant well being in the crop generation and defense system at the USDA’s Agricultural Exploration Support, tells Axios.

  • If more than enough staple crops are devoured by bugs or become diseased, Widmer claims U.S. buyer foodstuff prices — which are presently considerably bigger than ordinary — could climb in reaction.
  • “Now with local weather alter, that much too, is placing an additional force on our foodstuff provide, in terms of plant health and fitness.”

How it operates: Warming temperatures fueled by climate improve are increasing the danger of plant pathogens and pests spreading into new ecosystems.

The intrigue: The marriage among crop generation and meals stability in acquiring nations has been perfectly set up, but the impacts on wealthier nations, in which food stuff insecurity is a lot more of a social challenge, have been much less distinct.

  • The U.S. isn’t really “immune” to the impacts of declining food stuff creation, for every the CDC.
  • According to the agency, foodstuff insecurity rises as the price tag of meals improves, and so do premiums of micronutrient malnutrition, which happens when nutritious foods are inaccessible or men and women go hungry.
  • “In this article in the U.S., I assume we have taken food stuff for granted, due to the fact we have often experienced a good provide,” states Widmer, noting that the COVID pandemic uncovered offer chain vulnerabilities, this sort of as nationwide grocery shortages.

What we’re viewing: A 2022 report by the Environmental Defense Fund forecasts that below a moderate emissions situation, the U.S. will see “important climate burdens” on crop generation in the Midwest as soon as 2030.

Of notice: “There are illnesses out there that we know that if they would occur into the U.S., that we would have some really serious concerns,” claims Widmer.

  • A rapid-acting fungal illness acknowledged as “wheat blast” — which beneath certain disorders can induce generate loss up to 100{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} — is a single case in point.
  • Wheat is the principal food items grain developed in the U.S., according to the USDA’s Economic Analysis Assistance.
  • The essential to avoiding ailments like wheat blast is by way of exclusion, or maintaining them from getting into a put, which receives more challenging to do when you consider corresponding local weather impacts, Widmer says.

But, but, but: While some insect species pose major threats to agricultural crops, many others support raise plant progress.

  • Shawan Chowdhury, conservation biologist at the German Centre for Integrative Biodiversity Exploration, tells Axios in an e mail that bugs are a key supply of pollinators — so if insect populations decline it will hamper crop yields.
  • “If there are not adequate insects, numerous other species will decrease too thanks to foods shortage,” suggests Chowdhury.
  • And a 2022 analyze posted in the journal Environmental Wellbeing Perspectives located that insect inhabitants declines, brought about since of weather improve and enlargement of agriculture, has led to insufficient pollination, ensuing in 3{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889}-5{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} fruit, vegetable and nut generation being dropped worldwide.
  • Researchers also connected the effect of crop declines on healthy food stuff generation to about 500,000 yearly diet-connected early deaths.

The base line: “Crops get sick also,” USDA’s Widmer tells Axios. “If we can have wholesome vegetation, we can have a wholesome setting, and a balanced human and animal populace.”

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Best of San Clemente: Intentional Food and Culture Earns Riviera ‘Best New Restaurant’

Best of San Clemente: Intentional Food and Culture Earns Riviera ‘Best New Restaurant’

Operating a new restaurant can be difficult even for seasoned industry professionals, and doubly so for those who are endeavoring to do so for the first time in their lives.

It helps to take on the task with a trusty partner, which is exactly what Brent Daub and Marisa McBride did when they opened Riviera inside the San Clemente Inn in the spring of 2022.

Daub and McBride, Riviera’s chief financial officer and owner, have known each other for eight years as they work together at San Clemente law firm Gilson Daub. They’ve also previously collaborated on numerous separate projects. When the restaurant’s previous owner put the space up for sale during the pandemic, the two wondered what it would be like to run a restaurant and pursued the opportunity.

Having no clue about operating within the industry, McBride simply wanted to bring a high-quality eatery to San Clemente’s southern end, where she grew up.

“For me, there’s never been a lot down here,” she says. “The space definitely needed a makeover, so we were excited to see what we could have come out of it and bring something special to this side of town.”

It’s safe to say that pursuit has been a success, as nearly a year later, San Clemente Times readers voted Riviera as the Best New Restaurant in town, earning its first People’s Choice Golden Ole.

Coming in at second place with a Silver Ole is the popular new bar hangout Los Molinos Beer. The open-air brewery and kitchen specializes in fun sandwich options, Mexican-inspired brunch, and Taco Tuesdays.

McBride remembers that the initial days and weeks were hectic in terms of learning the ins and outs and determining the décor for Riviera. Delays in receiving items because of the COVID-19 pandemic posed another challenge.

Her innate desire to be hands-on and do what needs to be done led her to take part in varying aspects of the restaurant, such as ordering food supply or jumping in to wash dishes.

“Along the way, I’ve been able to learn a lot more about running a restaurant, because I have a financial background, and that (doesn’t have) anything to do with the food industry,” McBride says with a laugh.

She credits her team for persevering and helping the restaurant get off to as good of a start as it’s had.

One of those team members is general manager Pedro Robles, who joined the Riviera staff a few months after the restaurant opened.

Riviera’s farm-to-table approach into creating and tweaking its coastal dishes has helped it receive the “Best New Restaurant” title in San Clemente. Photos: C. Jayden Smith

Robles told SC Times that after roughly 20 years of experience, one lesson he’s brought to his new position is the intent to treat all people like family.

“We create these concepts, and we want to make money out of it, but at the same time, we want to make sure that whenever you come through that door, you feel like you’re invited to a home,” he says, adding, “That’s the most important thing I’ve learned.”

He adds that when working with staff to help them provide the best service possible, it’s essential to get the right people in the building. Robles also likened his role to being a coach on a team, in that he tries to identify people’s skills and then put them in the best spots to succeed.

McBride and Daub’s vision was to give the residents of south San Clemente a dining option just as good, if not better, than what people can find downtown. Given the lack of true sit-down spots in an area still home to thousands, she said her goal is to see locals in the community come to the restaurant.

“Our goal was to provide a higher level of food and service than anywhere, basically, in town,” says McBride. “We really focused on organics and farm-to-table (food).”

The restaurant gets most of its produce from The Ecology Center in San Juan Capistrano, which requires staff to be adaptable when products may not be available from day to day or vary in quantity.

McBride says her favorite menu items are the “phenomenal” desserts that even she enjoys as someone who’s not always into sweets.

“One of those desserts (from a prior seasonal menu), the blueberry cobbler, has stuck around,” says McBride. “It is a fantastic dish, so that’s probably one of my favorites.”

She noted that while customers might see a setup akin to fine dining when they first walk in, Riviera welcomes everyone, whether coming from a golf course or the beach.

Restaurant staff, McBride says, are “thrilled” to be nominated among the best in San Clemente.

“We’ve worked really, really hard to get here,” McBride says. “For me, it’s become a real passion project, because, like I said, I was born and raised in San Clemente. So, it’s become my baby, basically.”

Their first year in business started slowly, she acknowledged, before picking up in the summer season and returning to a lull during the winter.

She emphasizes that they’re trying to spread the Riviera name in the community, but being tucked into a hotel in the city’s southern end has posed as a deterrent to bringing people inside.

Heading into year No. 2, the team will continue to create and tweak menu items, as well as take to heart the reviews they receive from customers regarding both their food and service.

McBride references a time earlier in the year when Riviera received noise complaints and she responded by completing additional soundproofing.

It’s all a part of creating an environment in which people want to spend their time, she says.

Robles adds that from a service aspect, it can be amusing to try to focus on high-quality service while avoiding being snobby. The most important thing they do is pay attention to small details, such as ensuring utensils are polished or lined up correctly, which can be easily identified within a smaller restaurant.

“It’s fun, but it’s a very small operation to run,” he says. “It gives us a little liberty to showcase what we offer, but also makes the details a little more important.”

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Super Bowl 57: Best recipes and themed foods as Eagles take on Chiefs for NFL championship

Super Bowl 57: Best recipes and themed foods as Eagles take on Chiefs for NFL championship

The Super Bowl matchup is set with the Kansas City Chiefs and Philadelphia Eagles facing off, but they are far from the only ones who have to prepare ahead of the big game. Those of us watching at home have a lot to get ready as well. What will we wear for the game, and the all important question, what will we eat?

Super Bowls are about the game, of course, but they are also a major day for serving up some of the best game day foods and snacks. If you are stuck on what to serve on Sunday, don’t worry, I have you covered. I love a theme, so to start, here are some football themed foods that look the part.

Football themed food

If you want something easy but cute and a fan favorite, try some chocolate covered strawberries with a football twist. All you need to do is melt chocolate as you would for normal chocolate covered strawberries and take white chocolate or icing to make the “laces” on the football.

Here is what they look like:


Tasy Kitchen

Sticking with the chocolate theme, you can also do a similar snack with chocolate and pretzels. Melt chocolate, dip the pretzel into the chocolate and take white chocolate or icing to make the laces. You can also add different colored sprinkles based on whatever team you are rooting for.


Sarah’s Bake Studio

To give your brownies a little football makeover, bake brownies (and there is no shame in the boxed brownies game) and add white icing or white chocolate to make the laces. You can also add laces to cupcakes to make them more on the NFL theme.


Food Talk Daily

Tasty co.

If you are feeling really bold, you can try your hand at making this fruit football helmet. Click here to learn how to make this impressive snack.


Tasty co.

Location based food

With the Eagles and Chiefs in the Super Bowl, it is only fitting to have some classic Philly and Kansas City snacks to add to the mix.

The Philadelphia choice is obvious; you have to think Philly Cheese Steak when you think of the city. There are tons of recipes out there and while it is hard to achieve the status of one as good as you’ll find on the streets of Philly, we can sure try. 


Natasha’s Kitchen

Kansas City is known for their BBQ and one popular dish is “Burnt Ends Mac & Cheese.” 


Nestle Professional

Classic food

Would it be a Super Bowl party without wings? Here are some of the best wing recipes so you can appeal to all your guests.


Parade.com

Buffalo chicken dip is another fan favorite and packs a punch without taking too much time or effort. Wins all around. 


New York Times

Nachos are another favorite and can be as simple or elaborate as you want. Here are some recipes for nachos.


Delish.com

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Three batch cooking recipes to save time, money and food waste

Three batch cooking recipes to save time, money and food waste

This is the form of pie that cold times are created for,” claims Suzanne Mulholland, AKA The Batch Lady.

“Easy to prep and a cinch to assemble from frozen if you get organised and make the filling forward, I like to maintain a batch of this in the freezer, completely ready for comfort foodstuff emergencies.”

Chicken and mushroom humble pie

Serves: 6

Substances:

1 tbsp olive or vegetable oil

115g frozen chopped onions

4 skinless, boneless hen thighs, minimize into bite-sized items

300g chestnut mushrooms, sliced

2 tbsp basic flour

240ml chicken inventory

200ml milk

1 tsp wholegrain mustard

1 sheet pre-rolled puff pastry

1 egg, crushed

Salt and freshly floor black pepper

Method:

1. Warmth the oil in a big, deep-sided frying pan around a medium warmth, then increase the onions and chicken parts and cook dinner, stirring, right until the onions are delicate and the rooster is sealed. Insert the sliced mushrooms to the pan and stir to blend with the hen and onions, then prepare dinner, stirring sometimes, for five to seven minutes right until the hen is cooked via and the mushrooms have produced all their water.

2. Add the flour to the pan and stir to coat the rooster and vegetables, then pour in the rooster inventory and stir very well. Slowly and gradually pour in the milk, stirring and thickening the sauce as you do, then provide the mixture to the boil, lessen the heat to low and depart to prepare dinner for 10-15 minutes, until thickened, then stir by way of the mustard and period very well with salt and pepper. Get rid of from the heat and established aside.

If you are cooking now: Preheat the oven to 180C/350F/gas mark 4. Pour the pie filling into a huge, ovenproof baking dish lesser than the sheet of pastry, then lay the pastry above the top rated of the filling and tuck in the edges. Brush the leading of the pie with the overwhelmed egg, then transfer the pie to the oven for 30-35 minutes, until finally golden and effectively risen. Slice into generous wedges and serve warm with mash and veg together with, if you like.

If you are earning in advance to freeze: Depart the filling combination to great to place temperature, then ladle into a big, labelled freezer bag and freeze flat with the sheet of pastry along with for up to a few months.

Then… clear away the pie filling and pastry sheet from the freezer and go away to defrost in the fridge, preferably overnight. As soon as defrosted, preheat the oven to 180C/350F/gasoline mark 4 and assemble, cook and serve the pie in the exact same way described previously mentioned.

Sweet potato miso medley

A veg-packed weeknight meal that is completely ready in less than fifty percent an hour

(PA)

“This delectable 1-pot meal can be prepped forward and prepared for the freezer in a make any difference of times,” says Mulholland.

“If you’re not acquainted with miso, really don’t be scared – it provides a tasty savoury edge to the dish that functions beautifully with the sweetness of the veggies.”

Serves: 4

Ingredients:

115g frozen chopped onions

2 tsp frozen chopped garlic

1 x 500g bag frozen sweet potato chunks

175g frozen sliced peppers

1 x 400g tin butter beans, drained

4 tsp miso paste

1 x 400g tin coconut milk

Method:

If you’re cooking now: Place all the substances in a large pan in excess of a medium warmth and stir to blend. Deliver to the boil, then minimize the warmth to a simmer and go away to cook, stirring once in a while, for 15 minutes, till the vegetables are tender. Spoon into serving bowls and serve incredibly hot.

If you are producing forward to freeze: Suggestion all the components into a significant, labelled freezer bag, then give the contents of the bag a light stir to blend. Freeze flat for up to 3 months.

Then… eliminate the bag from the freezer and depart to completely defrost in the fridge, preferably overnight. The moment defrosted, suggestion the medley into a substantial pan over a medium warmth and stir to merge. Carry to the boil, then lessen the heat to a simmer and leave to prepare dinner, stirring at times, for 15-20 minutes, right until the vegetables are tender. Spoon into serving bowls and provide incredibly hot.

Oreo peanut butter ice product cake

A decadent delight you can make months in progress

(PA)

“This appears to be like so amazing and would make a wonderful dessert for a celebration or even a good substitute to a birthday cake, but is truly only an assembly occupation that will take minimal work to prep,” states Mulholland.

“If your spouse and children are not supporters of peanut butter, attempt chocolate hazelnut spread instead.”

Serves: 6

Elements:

1 x 154g packet Oreos

60g butter, melted, moreover added for greasing

200g chocolate digestive biscuits

80g smooth peanut butter, additionally a small excess to drizzle in excess of the top

1 x 900ml tub of vanilla ice product, softened

Technique:

1. Grease an 18cm springform tin with butter and established apart.

2. Established apart three Oreos to use for decoration, then increase the relaxation to a large freezer bag together with the digestive biscuits and smash with a rolling pin to good crumb consistency. Transfer to a huge mixing bowl, include the melted butter and stir to mix. Tip the crumb mixture into the organized springform tin and press down into the base in an even layer. Transfer to the fridge to firm up though you get ready the topping.

3. Tip the ice cream into a mixing bowl (it must be gentle but not runny). Set the peanut butter in a independent little microwavable bowl and microwave for a couple seconds until eventually runny, then pour the peanut butter into the ice cream and conquer alongside one another with a wooden spoon right until merged.

4. Remove the foundation from the fridge and pour around the ice cream mixture, levelling it out in an even layer. Dot a tiny extra peanut butter above the floor, then use a knife or skewer to ripple via the ice cream.

5. Crush the remaining Oreos and sprinkle more than the major, then include the ice product cake with clingfilm and transfer to the freezer for at the very least 3 several hours to set.

If you are serving now: Once the ice product cake has totally established, get rid of from the freezer and depart to thaw a little for close to 10 minutes. Operate a knife all-around the within edge of the tin, then open the springform tin, lower the cake into wedges and provide.

Or, merely go away the cake in the freezer for up to three months. Then… get rid of the cake from the freezer and depart to thaw marginally for around 10 minutes. Run a knife close to the inside of edge of the tin, then open the springform tin, minimize the cake into wedges and serve.

Recipes from ‘The Batch Lady: Cooking On A Budget’ by Suzanne Mulholland (revealed by HQ, £22 photography by Haarala Hamilton).

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Diane Gronkowski’s Tasty Super Bowl Recipes

Diane Gronkowski’s Tasty Super Bowl Recipes

Diane Gronkowski, also known as “Mama Gronk,” is no stranger to feeding a game day crowd. As the mother to five athletes, including NFL legend Rob Gronkowski, her list of Super Bowl party recipes is long. Given chicken’s ubiquity at all things Super Bowl (think wings, tenders, tacos, and whatnot), Gronkowski offered up three of her favorite chicken recipes when we asked her what she’ll be serving at this year’s Super Bowl party.

Whether you prefer sweet or savory, cheesy or crispy, there’s a recipe for you. Gronkowski also includes tips for making single servings and preparing recipes in advance. Read on for three reasons to cheer this Sunday.

Super Bowl Party Recipe #1: Buffalo Chicken Dip

Buffalo Chicken Dip
Adobe Stock

“This ooey-gooey-good starter comes together with only four ingredients,” Mama Gronk says. It’s equally delicious served warm or cold, and you can adjust the hot sauce depending on how much heat you like.

Ingredients:

  • 1 (8 ounce) container cream cheese
  • 8 ounces refrigerated blue cheese dressing and dip
  • ⅓ cup hot sauce
  • 2 to 3 cups shredded rotisserie or cooked chicken
  • Tortilla chips, pita chips, crackers and/or assorted veggies

Directions:

  • Active: 15 mins
  • Total time: 15 mins
  • Servings: 8
  1. In medium pot over low heat, slowly melt cream cheese, stirring often, about 3 minutes. Add blue cheese dressing and hot sauce; cook, stirring often, until combined and heated through, about 3 minutes.
  2. Stir in shredded chicken; cook, stirring often, until heated through, about 2 minutes. Transfer dip mixture to serving bowl. Serve warm or cover and chill until ready to serve. Serve with tortilla chips, pita chips, crackers, and/or assorted veggies.

Tip: To save time on game day, make this dip up to 2 days in advance.

Super Bowl Party Recipe #2: Cranberry Chicken Wings

Cranberry Chicken Wings
Barbara Wrigley McDevitt

Bottled dressing, soup mix, and cranberry sauce combine to create the glaze for these quick-prep bites.

Ingredients:

Wings:

  • 1 (14 ounce) can whole cranberry sauce
  • 1 (1.4 ounce) package dry onion soup mix
  • 1 cup bottled Catalina dressing
  • 3 pounds chicken wings, tips removed, halved at joint

Dip:

  • 1 lemon
  • ⅓ cup sour cream
  • ⅓ cup mayonnaise
  • 1 scallion, chopped
  • 2 tablespoons chopped fresh parsley

Directions:

  • Active: 20 mins
  • Total time: 3 hrs
  • Servings: 8
  1. Wings: In large bowl, stir together cranberry sauce, soup mix, and dressing; reserve ½ cup mixture. Add wings to bowl with remaining marinade; toss until coated. Transfer to large resealable plastic food-storage bag; transfer to refrigerator to marinate, turning bag several times to evenly coat, 2 hours.
  2. Heat oven to 425 degrees Fahrenheit. Line rimmed baking sheet with foil; coat with cooking spray. Spread wings in single layer on baking sheet. Bake until cooked through and juices run clear, brushing with reserved ½ cup marinade during last 5 minutes of cooking time, 30 to 35 minutes.
  3. Dip: Meanwhile, squeeze one tablespoon juice from lemon. In medium bowl, stir sour cream, mayonnaise, lemon juice, scallion, and parsley (cover and chill if not using immediately). If desired, line serving platter with lettuce leaves. Transfer wings to platter. Serve wings with scallion-herb dip.

Super Bowl Party Recipe #3: Mama Gronk’s Famous Chicken Soufflé

Barbara Wrigley McDevitt

Convenient canned mushroom soup is the extra-easy secret to this Gronkowski family favorite.

Ingredients:

  • 4 cups diced cooked chicken
  • 1 cup chopped celery
  • 1 large white onion, chopped
  • ½ cup mayonnaise or Miracle Whip (light is okay)
  • 8 slices white or wheat bread, cubed
  • 3 cups milk
  • 4 eggs
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 3 cups shredded cheddar (use more or less to taste)
  • Chopped parsley or chives (optional)

Directions:

  • Active: 20 mins
  • Total time: 4 hrs, 30 mins,
  • Servings: 8
  1. Coat bottom of large baking dish with cooking spray. In large bowl, stir together chicken, celery, onion and mayonnaise. Place half of bread cubes in single layer in bottom of baking dish. Top with chicken mixture. Cover chicken mixture with remaining half of bread cubes.
  2. In large mixing bowl, whisk together milk and eggs; pour over bread and chicken mixture. Cover and chill, 2 to 3 hours or overnight.
  3. Heat oven to 350 degrees Fahrenheit. Uncover casserole; bake until firm center, about one hour. Spread mushroom soup on top, then sprinkle cheddar over soup. Bake until cheese is melted and soup is heated through, 5 to 10 minutes. (Casserole will puff up, like soufflé). If desired, garnish with parsley or chives.

Tip: For a party-perfect twist, turn this dish into individual portions. Simply layer ingredients in mini ramekins or heatproof bowls and bake until heated through.

A version of this article originally appeared in our print magazine, Woman’s World.