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Taco Soup makes for great party fare because you won’t spend a lot of time in the kitchen, and it’s very hearty.  Like a chili, this pairs well with a slightly chilled bottle of Grenache – one of my favorites is actually a blend.

Ingredients:

• 1 lb ground bison (or ground beef)
• 1 Taco Seasoning packet
• 1 15 oz can Kidney Beans
• 1 15 oz can Black Beans
• 1 15 oz can corn
• 1 15 oz can diced tomatoes
• 1 15 oz can tomato sauce
• 1 9 oz can olives (drained)*
• 1 can water

*NOTE:  I only drain the can of olives because their brine is so very salty.

In a medium sized skillet, over medium-high heat brown the meat, seasoning only mildly.

Then in a large pot – or crock pot, add in all your ingredients.  Let simmer for approximately 1 hour.  This is a great one to start at the very beginning, so it’s simmering along while everything else is happening.

Boneless wings are not that daunting at all.  I’ve taken to making them because my boyfriend Chris is not a huge fan of eating meat off the bone.  (I agree – the veins in chicken wings leave me feeling a little – blech.)

Ingredients:

• 6 chicken breasts
• 3 cups bread crumbs (I use plain, but if you like the garlic and herb go for it!)
• 1 cup flour
• 6 eggs
• 3 TBS milk
• pinch or two of salt
• fresh ground pepper
• 1 cup of good oil – canola or olive

First, cut each chicken breast into approx. 3 inch strips.  Beat the eggs, and add the milk, stirring again

Mix the flour and bread crumbs, add salt and fresh ground pepper.

Pour your oil into a large skillet and get it heating over med-high heat.

Set up an assembly line.  Cut up chicken pieces, eggs, bread crumb mixture.  Dip one or two pieces of chicken into the egg mixture at a time, then the breadcrumbs – making sure to coat well.  Then into the hot oil.  You want the oil to sizzle when you drop them in, so make sure it’s hot , but not smoking.

Keep an eye them – they should not be much longer 2-3 minutes, before you need to turn them.

Drain the wings on a plate lined with paper towels.

Now – these are fun because you can shake them or dip them.  Just know that the sauce is as easy as doubling the brisket sauce and setting half aside for this.  Or if you are culinary goddess you can set half the sauce aside and then add in some other flavors to really keep your guests on their toes.  I know some people really love their wings spicy – so add in a couple more dashes of hot pepper sauce!  Serve up plain or if they are super spicy add some ranch and celery sticks for true wing connoisseurs.  Anything spicy goes well with Gewurztraminer and my new favorite is from Hermann J Wiemer Vineyards.

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Written on January 28th, 2009 by Lindi Kauer and American Winery Team . Filed under Recipes
Tags: food and wine pairing, Recipes, superbowl