Recipes: Bring it on Home

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We’ve taken the best bar food and created easy recipes to help you liven up your cooking repertoire.

Be your own bartender and whip up one of these tasty Margarita Recipes

Lightened Up Crispy Potato Skins

4 medium russet potatoes
2 tbsp olive oil
4 tbsp melted butter
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
6 turkey bacon slices, cooked crisp and crumbled
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese

1/2 cup sour cream, for topping

1) Preheat oven to 425°F. Line a baking sheet with aluminum foil. Scrub potatoes, pat dry and pierce with a fork several times. Rub each potato with 1/2 tbsp olive oil and place on prepared baking sheet. Bake 50-60 minutes or until potatoes are tender. Remove from oven, allowing potatoes to cool just enough to handle comfortably.

2) Turn the oven up to 450°F.

3) Cut each potato in half lengthwise and scoop out the cooked potato leaving a 1/2-inch thick layer of potato along the sides and bottoms of the skins. Discard scooped out potato or use for mashed potatoes.

4) Brush the hollowed potato skins (inside and outside) with melted butter and sprinkle with salt and pepper. Place potatoes skin-side-up on baking sheet and return to oven for 10 minutes. Flip the skins and bake another 8 minutes.

5) Remove from oven, sprinkle skins with crumbled turkey bacon, cheddar and Monterey Jack. Return to oven and bake 2 minutes longer or until cheese is melted. Serve warm, topped with sour cream.

Yield: 8 potato skins

Parmesan Chicken Fingers with Dipping Trio

Chicken Fingers
4 boneless, skinless chicken breast halves
2 large eggs, lightly whisked
1 cup freshly grated Parmesan Cheese
1 cup panko (Japanese breadcrumbs)
1/2 tsp dried oregano
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp paprika
1/4 cup butter, melted

Honey Mustard Dip
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp honey

Parmesan Dip
3 tbsp freshly ground Parmesan cheese
1/4 cup mayonnaise
2 tbsp sour cream
1 tbsp fresh lemon juice
1/4 tsp garlic powder
pinch of kosher salt

Sweet Ketchup Dip
1/2 cup ketchup
1/4 cup honey
1/4 tsp Worcestershire sauce

1) For the chicken fingers, preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Cut each chicken breast into 4 or 5 lengthwise strips. Place eggs in a medium bowl. In another bowl, combine Parmesan, panko, oregano, salt, pepper and paprika. Dip chicken pieces in eggs, letting any excess drip off, then dredge in Parmesan-panko mixture, pressing to adhere. Place on prepared baking sheet. Drizzle chicken strips with melted butter and bake 8 minutes. Flip the strips and bake for another 8 minutes, until cooked through and crisp on the outside.

2) For the honey mustard dip, in a small bowl, whisk mayonnaise Dijon and honey until combined.

3) For the Parmesan dip, in a small bowl, whisk Parmesan, mayonnaise, sour cream, lemon juice, garlic powder and a pinch of salt until combined.

4) For the ketchup dip, in a small bowl, combine ketchup, honey and Worcestershire sauce. All dips can be made ahead and refrigerated until ready to serve.

Serves 4-6

Oven-Baked Crispy Chicken Wings

Crunchy Chicken Wings
3 lbs chicken wings, split, wing-tip removed
3/4 cup buttermilk
1 large egg
3/4 cup yellow cornmeal
3/4 cup flour
1 tsp kosher salt
1 tsp chili powder
1 tsp ground cumin
1/4 tsp freshly ground black pepper

Sweet & Sour Dipping Sauce
1 cup apricot jam
1/4 cup cider vinegar
2 tbsp packed brown sugar
1 tsp Dijon mustard
1/4 tsp grated fresh ginger

Tangy Blue Cheese Dipping Sauce
1 cup crumbled blue cheese
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup mayonnaise
1 tbsp white wine vinegar
1/2 tsp sugar
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

1) Place wings in a glass 13×9-inch baking dish. In a medium bowl, whisk buttermilk and egg. Pour over wings and marinate in refrigerator for at least 3 hours, up to 24 hours.

2) For the wings, preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

3) In a large bowl, combine cornmeal, flour, salt, chili powder, cumin and pepper. Remove wings from marinade (discard used marinade) and working a few at a time, coat in cornmeal mixture. Place on prepared baking sheet.

4) Bake 40-45 minutes, turning once halfway through baking.

5) For the sweet dipping sauce, in a small saucepan, combine jam, vinegar, brown sugar, Dijon mustard and ginger. Heat over medium heat until sugar has dissolved and ingredients are combined. Cool before serving.

6) For the blue cheese dipping sauce, in a medium bowl, use a fork to mash together blue cheese and buttermilk until it looks like cottage cheese. Add sour cream, mayonnaise, vinegar, sugar, salt and pepper, stirring well to combine.

Serves 4-6 (or 2 very hungry wing lovers)

Honey-Baked Coconut Shrimp

Coconut Shrimp
½ cup honey
1½ cups panko (Japanese breadcrumbs)
1 cup flaked sweetened coconut
½ tsp ground cumin
½ tsp kosher salt
¼ tsp freshly ground black pepper
26 large raw shrimp, peeled and de-veined

Apricot Dipping Sauce
2 /3 cup apricot jam
3 tbsp Heinz chili sauce
2 tsp Dijon mustard

1) Preheat oven to 425°F. Line a large baking sheet with aluminum foil and coat with non-stick cooking spray.

2) For the shrimp, pour honey in a medium bowl and warm on high in the microwave, 20-25 seconds.

3) On a large plate, combine panko, coconut, cumin, salt and pepper.

4) Taking shrimp one at a time, dip in honey and then coat in coconut mixture. Place on prepared baking sheet and bake 14 minutes, gently flipping shrimp halfway through baking.

5) For the sauce, place jam in a medium bowl. Warm in the microwave for 45 seconds. Add chili sauce and Dijon mustard, stirring to combine. Serve with baked coconut shrimp.

Serves 4-6

Loaded BBQ Chicken Nachos

4 cups roasted, shredded chicken breasts
1 tbsp fresh lime juice
¼ tsp ground cumin
¼ tsp chili powder

Tortilla chips
2½ cups shredded cheddar cheese

Tomatoes, chopped
Jalapeno peppers, seeded and diced
Barbeque sauce
Sour Cream

1) In a medium saucepan, combine chicken, barbeque sauce, lime juice, cumin and chili powder over medium heat. Reduce to a simmer and cook stirring occasionally for 10 minutes. Remove from heat.

2) Preheat oven to 350ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Spread a single layer of tortilla chips on the baking sheet and top with half the chicken mixture and 1¼ cups cheese. Place another layer of chips over cheese and top with remaining chicken and cheese. Bake for 10 minutes, until cheese is melted and golden brown. Garnish nachos with chopped tomatoes, jalapenos and barbeque sauce. Serve with guacamole and sour cream.

Serves 4-6

Texas Chili Cheese Fries

Beef Chili
2 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ tsp cayenne pepper
1½ lbs ground beef
2 tbsp olive oil
1 medium yellow onion, diced
2 large garlic cloves, minced
1 red bell pepper, chopped
1 green pepper, chopped
¼ cup tomato paste
1 (28oz) can diced tomatoes
1 cup salsa
1 (19oz) can red kidney beans, drained and rinsed

Oven-Baked Fries
6 large russet potatoes, skin on, scrubbed clean
3 tbsp olive oil
1 tsp kosher salt
1 tsp chili powder
½ tsp paprika
½ tsp freshly ground black pepper

Pico De Gallo
4 plum tomatoes, seeded and finely chopped
1 small jalapeño pepper, seeds removed and finely chopped
¼ cup chopped fresh Italian flat leaf parsley
1 tbsp fresh lime juice
½ tsp kosher salt

1 cup grated Sharp Cheddar Cheese

1) For the chili, in a small bowl, mix together chili powder, cumin, oregano, paprika, salt, pepper and cayenne. Set aside. In a large pot, brown ground beef over medium-high heat, stirring to break up the meat. Drain off the fat and set beef aside. Using the same pot, heat olive oil over medium-high heat. Add onions, garlic, red and green peppers, stirring about 5-6 minutes, until vegetables are softened. Add tomato paste and the seasoning mix and cook, stirring for 1 minute. Add canned tomatoes, salsa, kidney beans and browned beef. Lower heat to a simmer and cook covered for 1 hour, stirring occasionally.

2) For the fries, preheat oven to 425ºF. Line 2 baking sheets with parchment paper. Cut baking potatoes into ½-inch thick matchsticks. In a large bowl, toss the potatoes with olive oil, salt, chili powder, paprika and pepper. Spread the potatoes in a single layer on the baking sheets. Bake 30-40 minutes, until golden and crisp, tossing a few times during cooking.

3) For the pico de gallo, combine tomatoes, jalapeno, parsley, lime juice and salt in a small bowl. Toss to combine and refrigerate until ready to use.

4) To assemble, preheat broiler to high. Place fries on an oven safe dish, top with chili and sprinkle grated cheddar cheese over top. Place under the broiler to melt cheese. Remove from oven, top with pico de gallo and serve immediately.

Serves 6-8