LAS VEGAS (KLAS) — If you are looking for some recipes that will be a hit while watching the Super Bowl, Good Day Las Vegas has you covered. A new recipe will be featured every morning this week, and that recipe will be added to this page.
Nellie’s Southern Kitchen shared the recipes.
Dr Pepper Hennessy BBQ Chicken Wings
- 1 tbsp. fresh garlic
- 2 tbsp. of olive oil
- 2 shots of your favorite cognac, such as Hennessy
- 1/2 cup of brown sugar
- 1 bottle of your favorite BBQ sauce
In a saute pan, add olive oil and garlic. Then very carefully add the cognac (stand back). When the flames go down, add a pour of Dr Pepper, brown sugar and BBQ sauce. Reduce heat and let it simmer for 15 minutes. Toss with your cooked wings.
Meatball Sliders (12 servings)
- 1/2 lb. ground beef
- 1/2 lb. sausage
- 1 egg
- 1/2 tsp. kosher salt
- 1/2 tbsp. freshly ground black pepper
- 1 tbsp. garlic powder
- 1/4 cup grated parmesan cheese
- 2 tbsp. fresh basil, chopped
- 1 tbsp. canola oil
- 1 cup marinara sauce
- 1 pack dinner rolls, 12 rolls left intact, not pulled apart
- 6 slices mozzarella cheese
- 4 tbsp. unsalted butter, melted
- 2 tbsp. garlic, chopped
- 2 tbsp. fresh basil, chopped
- 2 tbsp. grated parmesan cheese
Preheat oven to 350 degrees. In a large bowl, combine the ground beef, sausage, egg, salt, pepper, garlic powder, parmesan, and chopped basil until thoroughly mixed. Take a golf ball-sized amount of the beef mixture and roll it into a ball. Repeat with the rest of the beef mixture, setting the meatballs aside on a plate.
Heat oil in a pan over high heat. Sear meatballs on one side for about one to two minutes, then flip. Cook for another one to two minutes, then remove the meatballs from the pan and drain any excess fat.
Pour the marinara sauce into the pan and place the meatballs in the sauce. Cook for eight to 10 minutes, flipping the meatballs in the sauce until the sauce has reduced to a thick consistency. Remove from heat.
Cut a 4×3 sheet of dinner rolls in half lengthwise. Arrange the bottom half into a 9×13 baking pan. Place the meatballs evenly in a 4×3 grid, putting one on each roll. Layer the mozzarella evenly on top. Cover with the top half of the dinner rolls.
In a small bowl, combine the melted butter, garlic, basil, and parmesan, stirring until evenly mixed. Pour the garlic butter mixture over the top of the sliders. Bake for 20 minutes until the
Buffalo Chicken Dip
- 4 cups shredded cooked chicken
- 2 pkgs. (16 ounces) softened cream cheese
- 1 cup Franks Red Hot
- 1 cup Ranch dressing
- 1 cup blue cheese dressing with crumbles
- 2 cups mozzarella cheese
- 2 tbsp. Cajun seasoning
Preheat over to 350 degrees. Mix all ingredients in a large bowl. Spoon into a shallow baking dish. Bake for 10 minutes or un
- 1/2 cup of sour cream
- 1/4 cup of mayonnaise
- 1/4 tsp. of chili powder
- 1/4 tsp. salt
- Juice of 1 lime
- 2 tsp. of taco seasoning
- 2 tbsp. of butter
- 3 cans of corn
- 1/2 tsp. of chili powder
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- Zest of lime
- Squeeze of lime
- 1 tsp. of taco seasoning
- Chopped cilantro
- 2/3 cup crumbled cotija cheese
- 1/4 cup chopped cilantro
- Fresh lime juice
- Sprinkling of Tajin
- 1 bag of zesty season fries
Drain corn and saute with butter, chili powder, salt, garlic powder, zest of lime, lime juice, taco seasoning and cilantro until softened and put to the side. Cook fries as per directions on package. Layer fries with crema, corn mixture and toppings as listed above.
Collard Artichoke Dip
- 8 ounces of softened cream cheese
- 1 cup of sour cream
- 10 ounces fresh collard greens
- 1 tbsp. minced garlic
- 1 tsp. salt
- 1 tsp. pepper
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese (divided use)
- 1 tbsp. chopped parsley
Steam or boil the collards until tender. Let cool, then wring out all the excess water. Preheat oven to 375 degrees. Coat a small baking dish or skillet with cooking spray.
In a bowl, stir the cream cheese, sour cream, cooked collards, garlic, salt, pepper, parmesan cheese and 3/4 cup of the mozzarella cheese until well combined.
Spread the collard mixture into the prepared dish. Top with remaining mozzarella cheese. Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 minutes or until cheese starts to brown. Sprinkle with parsley and serve with bread, crackers and vegetables.
Recipes will be featured every day this week and posted on this page.