My name is Clarice, but most people, call me ReCe. I'm a happily married USAF spouse, mother to 3 girls, and an older sister to many....Here is my blog and here are some of my candy filled thoughts, lol

Saturday, February 2, 2013

Blog Challenge: Team 1

Cooking down the days until our Airman gets back!

Are you guys ready for some football???

I don't really watch the Super Bowl for the game, I watch it mainly for the commercials, and for the food that is sure to be at any Super Bowl gathering, lol.

So this challenge for Team 1 was preparing Super Bowl food battle fest!

P.S. If anyone is wondering why there is one lonely hot dog in the background, it's because I forgot to get the hot dogs...Wienie FAIL on my part.

I'd like to thank Bobby Deen for this spectacular recipe. We prepared the buffalo wing sauce using his mamma, Paula Deen's recipe though. Yum, yum, and yum!

For the creamy dip, they didn't use the Roquefort cheese or the white wine vinegar. They also added 2 tablespoons of milk to help with the consistency, but it turned out great.

And for the wings buffalo sauce, instead of honey, they used half a stick of bur-ter, lol and a half a cup of Louisiana hot sauce.


  • ounce Roquefort cheese, crumbled
  • 1/3 cup nonfat Greek yogurt
  • tablespoons mayonnaise
  • tablespoons chopped scallions
  • teaspoon kosher salt
  • teaspoon freshly ground pepper
  • teaspoon white wine vinegar
  • Juice of 1 lemon, fresh squeezed
  • Juice of 1 lime, fresh squeezed

    • Nonstick cooking spray, for greasing
    • 12 chicken wings (about 3 1/2 pounds), disjointed
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground pepper
    • 1/2 cup hot sauce
    • 1/4 cup honey
    • Celery and carrot sticks, for serving


    Preheat the oven to 450 degrees F. 

    For the roquefort dip: Cream the Roquefort until smooth in a medium bowl. Mix in the yogurtmayonnaisescallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours. 

    For the buffalo wings: Spray a baking sheet with nonstick cooking spray. Toss the wings with the salt and pepper to coat evenly in a medium bowl and then transfer to the baking sheet. Bake until the skin is golden and crispy or the internal temperature reaches 165 degrees F, 25 minutes. 

    Preheat the broiler. 

    Combine the hot sauce and honey in a small bowl and then brush the wings with 1/4 cup of the hot sauce mixture. Broil for 3 minutes. Brush the wings with another 1/4 cup of the hot sauce mixture and flip the wings. Broil again until browned and crispy, 3 to 4 minutes longer. Remove and immediately brush with the remaining sauce. Serve with celery and carrot sticks.

    There was no mishaps in the kitchen today...It seems like this team is ready to flour up the kitchen by tackling some dough for their next challenge!

    Up next for Team 2...Valentine's day treats! Woo-hoo!

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