I would like to say I could stay neutral in this blog, but come on people, cut me some slack…”The New Orleans Saints are going to the Super Bowl!”  I wish New Orleans native, Peyton Manning all the best and I am so proud of the whole Manning family for everything they do for the city and state.  With that said, I am counting down the days to Sunday…and a Saints victory, “GEAUX SAINTS!!” I hope a few of you let me know you chomped down on one these bad boys this weekend!

Game Plan: 1 or 2 days ahead of time

All ready to take a marinade bath for a day!

1 family pack of chicken wings, washed and patted dry

1 (17 oz.) bottle Tony Chachere’s Butter Jalapeno Butter Marinade

1/3 cup Tony Chachere’s More Spice Seasoning

In a gallon plastic bag, place chicken wings.  Pour entire bottle over wings and add seasoning.  Seal bag well and mix to distribute spices and marinade.  Lay flat in the meat compartment of the refrigerator.  Marinate 1-2 days.

Game Day:

Aren't these just precious legs!

Remove wings from bag and pat dry.  Take a slice of your favorite bacon and wrap around chicken wing.  Place in baking pan sprayed with non-stick spray.  cover and bake in oven at 400 for 1 1/2 hours.  Remove cover and base with sauce every few minutes (make sure to cover well to coat). Allow bacon to crisp. Serve em with ranch dressing or blue cheese dressing!

Basting Sauce:

While your legs are baking combine 1 stick butter or margarine, 1/3 cup Tony Chachere’s Honey Bacon BBQ Marinade, 1/3 cup hot sauce in a medium saucepan and bring to a simmer.  Let simmer for 2-3 minutes.

Now there are some HOT LEGS!

Kevin, I hope you like my spin on your idea and I appreciate your input.  To the rest of you, have a great Super Bowl weekend….WHO DAT!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

At the ESPN club, in Disney to watch the Saints Game!

I think pigs are flying and hell done froze over because the New Orleans Saints are heading to the Superbowl in Miami on February 7th!  I was in New Orleans the day after the big NFC win and if you are not from the state its hard to explain what the team means to the city and people of Louisiana.  This turn of events is the cherry on top considering we are all in the mist of celebrating Carnival Season.  The Superbowl is the Sunday of the first big Mardi Gras Parade weekend.  Some Krewes have actually rescheduled their parade times to accommodate the game.

I can promise you this, I will estimate at least 90% of the homes in Louisiana will have a special meal, party favorites or some kind of special treat planned for Sunday afternoon.  This blog was actually going to be a continuation of my Mardi Gras traditions, but I have altered it to include the Saints and the Superbowl.  Much of the same party food just carries over to a Superbowl Party!  Today, I am sharing with you a now appetizer staple in most restaurants and creamy party favorite.  Be warned, this recipe is not for the faint at heart.  It combines lots of cheese and half-n-half for a great Spinach and Artichoke dip.  Throw caution to the wind! Come on, the Saints made it to the Superbowl!

Here are your ingredients to get started:

Drives me crazy just looking at the ingredients!

1/2 stick butter or margarine

2 tablespoons olive oil

1 medium onion, chopped

1/2 medium bell pepper, chopped

5 cloves garlic,  minced

3 tablespoons chopped green onions

1 lb. artichoke hearts, drained and squeezed dry

4 oz. cream cheese

1 (10 oz.) box chopped spinach, drain and squeeze dry

1 cup shredded Parmesan cheese

2 cups shredded Mozzarella cheese

Tony Chachere’s Creole Seasoning to taste

about 2 cups half-n-half

In a large skillet, heat butter and olive oil.  Saute onions, bell pepper, garlic and green onions until vegetables are limp.  Add artichokes, stir well to combine and heat through.

Looking good already!

Lower heat and add cream cheese, spinach and cheeses.  Continue to stir to allow even heating while cheese melts.  Season to taste with Tony Chachere’s Creole Seasoning.  Use half-n-half as needed to achieve the creaminess you like in your dip.  I like a very creamy dip, so I tend to add more.  Also, note as the dip sits or cools it will absorb some of the moisture, so you may need to add more half-n-half when reheating.  Enjoy this dip on pita chips, corn chips or tortilla chips.

Mardi Gras or the Superbowl, you cannot go wrong with this classic

Try this dip for your Superbowl gathering or any of your favorite times with family or friends…even people who claim not to eat spinach (my husband, Todd) will dive into this one!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s