ASHLAND — The Super Bowl has become as much about the food as it is football in many households.

The search is on for something unusual and delicious, yet keeping with tradition, that can be served on Super Bowl Sunday.

Chef Lee Anne Wong, winner of Iron Chef America and editor of the Maker’s Mark® Cookbook, has created several delicious game-day snack recipes using Maker’s Mark.

BOURBON APPLE GLAZED CHICKEN WINGS

2 pounds chicken wings, trimmed

1 cup Maker’s Mark® Bourbon

1 can frozen apple juice concentrate, thawed (12 ounces)

1⁄2 cup soy sauce

1⁄4 cup cider vinegar

1⁄4 cup dark brown sugar

4 large cloves garlic, minced

1 teaspoon salt

1⁄4 teaspoon crushed red pepper

1 tablespoon maple syrup

Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

Preheat the oven to 325 degrees. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15 to 20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

BOURBON ONION DIP

4 tablespoon extra virgin olive oil

2 large sweet onions/vidalias, peeled, halved, sliced thinly with the grain

1 teaspoon salt

1⁄2 cup Maker’s Mark® or Maker’s 46™ Bourbon, plus 1 tablespoon

3⁄4 cup Greek yogurt

1⁄2 cup fresh ricotta cheese

1⁄2 cup sour cream

Few drops lemon juice

Pinch sugar

Salt and pepper to taste

Crudite vegetables and chips for dipping

In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1⁄2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudite and chips.

THE PUB

11⁄2 parts Maker’s Mark® Bourbon

Cold ginger beer

In tall pilsner (beer) glass, add cubed ice. Pour in Maker’s Mark® Bourbon and fill to top with ginger beer.

t

Bettycrocker.com has a wealth of information about game-day eating, including a few unusual recipes such as these.

BLACK BEAN HUMMUS

2 cans (15 ounces each) Progresso® black beans, drained

1⁄4 small sweet onion

3 to 4 cloves roasted garlic

1⁄2 jalapeño chile, seeds removed

Dash salt

3 tablespoons fresh lime juice (2 medium)

1⁄4 cup olive oil

1 avocado, pitted, peeled and diced

1⁄4 cup chopped tomato

1 tablespoon chopped fresh cilantro

Tortilla chips

Place beans in food processor or industrial-strength blender. Add onion, garlic, chile, salt, lime juice and oil; puree until smooth, adding additional oil, if needed, until mixture is a smooth consistency.

Spoon mixture into serving dish. Top with avocado, tomato and cilantro. Serve immediately with tortilla chips.

MAC AND BEER

CHEESE CUPS

4 tablespoons butter

3⁄4 cup Progresso® panko bread crumbs

8 ounces uncooked elbow macaroni

1⁄4 cup Gold Medal® all-purpose flour

3⁄4 cup milk

3⁄4 cup lager beer, such as a Boston lager

1 cup shredded American cheese (4 ounces)

2 1⁄2  cups shredded extra-sharp Cheddar cheese (10 ounces)

1 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

Slices of cooked beer bratwurst or popcorn, if desired

Heat oven to 375 degrees. Place foil baking cup in each of 18 regular-size muffin cups. In small microwavable bowl, microwave 1 tablespoon of the butter uncovered on High 15 to 30 seconds or until melted. Stir in bread crumbs; set aside.

Cook and drain macaroni as directed on package.

Meanwhile, melt remaining 3 tablespoons butter in 4-quart saucepan over low heat. Stir in flour. Cook 1 minute, stirring with whisk. While continuing to stir, add milk and beer. Cook and stir 1 to 2 minutes or until thickened and smooth. Remove from heat; stir in cheeses, salt and pepper. Add cooked macaroni; stir well.

Spoon about 1⁄4 cup macaroni into each cup. Top each with scant 1 tablespoon bread crumb mixture.

Bake 25 to 30 minutes or until hot and topping is golden brown. Cool 5 minutes; remove from pan. Garnish with bratwurst or popcorn.

SKILLET CHICKEN 

NACHOS

1 tablespoon olive or vegetable oil

11⁄4 pounds boneless skinless chicken breasts, cut into 1⁄4-inch pieces

1 package (1 ounce) Old El Paso® taco seasoning mix

1  can (8 ounces) tomato sauce

1 medium red bell pepper, chopped (1 cup)

1 can (15 ounces) Progresso® black beans, drained, rinsed

1  can (7 ounces) Green Giant® Niblets® whole kernel sweet corn, drained

2 cups shredded Mexican cheese blend (8 ounces)

6 ounces tortilla chips (about 42 chips)

1⁄4 cup chopped fresh cilantro

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.

Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.

Divide tortilla chips between six plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

t

Delicious treats keep on coming after game day at the main branch of the Boyd County Public Library with Sweets for your Sweetie Day at 6 p.m. Monday.

The library invites cooks to come and sample goodies appropriate for Valentine’s Day and bring some of their own. If you wish to share your recipes, bring a copy and the library will make more copies to distribute. No registration is required for the adults-only program.

For more information, call Amanda Clark at (606) 329-0518, ext. 1140.

t

While I don’t claim to be an expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food and cooking; I’ll try to find the answers. Also, if you’re looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, please send email to lward@dailyindependent.com.