Need some new d’lish ideas for the big game? I have some tasty recipes for your next big party!
Everyone loves the classics: crab dip, wings, deviled eggs, but how about some new variations?

Warm Crab, Mushroom & Brie Dip is my play on Hot Crab Dip is made with Alaskan King Crab, sherry-sautéed mushrooms, and brie – ooo la la! It can be made the night before and heated up before guests arrive. Just serve with some artisan crackers or slices of baguette. Touchdown!

And it’s not a party without some deviled eggs – you know how much I love these! The 12th Egg – AKA – Chipotle Deviled Eggs – features spicy chipotle for some KICK BUTT flavor.

Photos by Kathy Casey Food Studios®.

And for a new twist on wings try my recipe for Sticky Pomegranate Chicken Wings! A d’lish sweet and zesty finger food, sure to impress the fans.

And the best thing is that all these apps can be prepped ahead so you’re not stuck in the kitchen and have more game time. Now go enjoy the game! -Kathy

Warm Crab, Mushroom & Brie Dip
Dungeness crab meat is tasty but also pricy. Try purchasing Alaska King Crab legs and picking the meat out. It’s easy to do by using a pair of clean scissors to open up the legs. Then just give the meat a very coarse chop to cut it into 1/2 inch pieces.

Dip can be prepared up to 2 days in advance if using very fresh crab and baked when your guests are just starting to arrive. Easy to make Fresh Thyme & Sea Salt Crostini bake at the same oven temperature to make things easy!

Makes about 6 cups — serves about 12 – 24 people

1 small (8 oz wt.) wheel brie cheese
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2 tsp olive oil
1 cup thinly sliced onion
2 cups thinly sliced crimini mushrooms
2 tsp minced fresh garlic
1/2 cup dry sherry
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1 1/2 cups mayonnaise (Note: do not use reduced-fat or fat-free, I like to use Best Foods in this recipe)
3 cups (about 10 oz. wt.) shredded, high-quality parmesan cheese
1/2 tsp Tabasco
1 Tbsp fresh lemon juice
1/2 cup thinly sliced green onion
1/4 cup minced sweet red bell pepper (optional)
1/2 cup minced celery
3/4 pound crab meat, drained well (about 2 1/2 cups drained), see note above
Garnish: Minced fresh parsley

Cut the brie cheese into 1/2” pieces, set aside and then let come to room temperature.

Meanwhile, heat the oil in a skillet over medium-high heat. Add the onions and cook stirring often till half cooked, about 4 minutes. Add the mushrooms and continue cooking until the onions are very soft and the mushrooms are tender, about 4 minutes. Then add the garlic and sherry and continue cooking until the sherry is completely reduced about 8 minutes. (There should not be any liquid left.) Set aside to cool.

Place the room temperature brie in a mixer with a paddle attachment. Mix on medium-high speed for about 1 minute or until the cheese softened. Scrape down the sides of the bowl then add half of the mayonnaise. Mix for 3 more minutes on medium-high speed. Add the remaining mayonnaise, parmesan, Tabasco, and lemon juice. Mix together on medium speed until well mixed, about 1 minute.

Remove bowl from mixer and fold-in the cooled mushroom mixture, green onion, pepper, celery and crab meat – being careful not to break up the crab meat. Do not over mix.

Place dip in a 7×11 baking dish, or 2 quart ovenproof serving dish. Smooth out but do not compact it (dip can be covered and refrigerated up to 1 day at this point).

When ready to serve dip, place in a 400°F preheated oven. Bake for 15 – 20 minutes or until dip just starts to bubble around the edges, heated through and the cheese is melted (be careful not to overcook). If desired, garnish dip with minced fresh parsley. Serve immediately with Fresh Thyme & Sea Salt Crostini, or rustic flat bread or crackers.

Recipe by Kathy Casey Food Studios®. – www.KathyCasey.com

Sticky Pomegranate Chicken Wings
These chicken wings get a big-flavored, lacquer-y glaze in this low-and-slow method. You can make the sauce a few days ahead of time, but be sure to allow a full hour for cooking the wings.

Makes 24 pieces

3/4 cup pomegranate juice
1/2 cup soy sauce
2 Tbsps very finely minced peeled fresh ginger
1 Tbsp minced fresh garlic
1 Tbsp of lemon zest
3/4 cup sugar
1/2 tsp red pepper flakes
1/4 cup fresh lemon juice
3 Tbsps cornstarch
1 dozen whole chicken wings or 2 dozen drummettes, about 2 1/2 to 3 pounds

Garnish: 1/2 cup pomegranate arils* and thinly sliced green onion tops

In a small saucepan, whisk together the pomegranate juice, soy sauce, ginger, garlic, sugar, pepper flakes, vinegar, cornstarch, and water. Set the pan over medium heat and bring to a boil, whisking constantly, to thicken. Mixture will be very thick. Let cool. If not using immediately, store, covered and refrigerated, for up to 4 days.

If using whole wings, disjoint the wings and remove and discard tips; you should have 24 pieces. Put them in a large bowl and set aside.

Pre-heat the oven to 375 degrees F.

Add the sauce mixture to the chicken and mix well to coat evenly. Spray a 9×13 baking dish with cooking spray or lightly oil it. Arrange the drummettes and sauce in a single layer in the dish.

Bake for 30 minutes. Stir and turn the chicken pieces over and bake for 20 minutes more. Stir and turn the chickens pieces again and bake for 10 minutes more, or until chicken is tender and sauce is thick and glazed. Total cooking time should be about 1-hour.

Stir the drummettes in the sauce once more, and then transfer the chicken to a serving platter. Sprinkle with the pomegranate seeds and green onions.

*Pomegranate seeds, called “arils”, can be purchased or you can easily remove them from a fresh pomegranate with this trick: cut it across cross-wise and hold over a bowl, smack the back of the fruit with a wooden spoon – the seeds will fall out with ease.

Recipe by Kathy Casey Food Studios. – www.KathyCasey.com

Whole grains are all the rage, and with good reason. Their health benefits and high-fiber content make them a great addition to your regular menu!

One of my favorites is quinoa, an ancient grain-like seed. It’s a high-quality protein with eight essential amino acids and a good source of fiber, as well as B vitamins, iron, and other minerals. You can get regular quinoa, red and tri-colored – all are tasty tasty!

Mediterranean Quinoa Salad at Dish D’Lish

I like to toast it dry in a pan before cooking to add a bit of nutty flavor. I love it made into a salad to take for lunch such as my Big Protein Red Quinoa Salad – cooked quinoa, cucumbers, carrots, garbanzos, raisins, hazelnuts and fresh herbs all dressed up with olive oil and lemon juice. The combination of textures and flavors is d’Lish and so good for you!

Another fave is farro, an ancient hulled wheat that was served as the daily ration of the Roman legions. Today it is making a huge comeback and can be seen on restaurant menus everyhwere (and also grown locally in eastern Washington). I love its toothsome bite. Most instructions say to soak it before cooking (preferably overnight). This is great to speed up the cooking, but I typically just give it a long slow boil until it is tender. I love it in a dish of Kale Lacinato, Wild Mushrooms and Goat Cheese. Perfect for this time of year.

So cook up some ancient grains this fall and get your freekeh on – yes that’s another type of new grain! –Kathy

Big Protein Red Quinoa Salad
I like to make this salad with all organic produce.
Makes about 4 cups

3/4 cup red or tri-color quinoa
1 1/2 cups water
1 tsp. minced garlic
2 Tbsp. extra-virgin olive oil
1/4 cup fresh lemon juice
2 tsp. minced or grated lemon zest
1/2 cup peeled, seeded and 1/4-inch-diced cucumber
1/2 cup canned organic garbanzo beans, drained
1 Tbsp. chopped fresh dill
1/2 cup chopped fresh parsley
1/2cup organic golden raisins
1/2 cup organic hazelnuts, lightly toasted and coarsely chopped
1/4 cup thinly sliced green onions
1/4 cup grated carrot
3/4 to 1 tsp. sea salt
1/4 tsp. black pepper

Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

Recipe © Kathy Casey Food Studios® – www.KathyCasey.com

Farro with Kale, Wild Mushrooms & Goat Cheese
I love this dish made with fall chanterelles.
Makes 4 to 6 servings

1/2 cup whole farro, dry
2 quarts water
1 Tbsp. olive oil
1 cup sliced wild mushrooms
4 cloves garlic, sliced paper thin
pinch red chili flakes
1 large bunch black kale (lacinato)* or green kale, torn
1/4 cup chicken broth (or substitute vegetable broth)
salt and pepper to taste
1/2 lemon
3 ounces fresh goat cheese (chevre)

To cook the farro: In a medium saucepan, combine farro and water and bring to a boil. Then reduce heat to a simmer; cook the grain for about 30 minutes, or until very tender, but do not let it become mushy. Add more water if it gets low. Drain the cooked farro and set aside. (You can do this the day before; refrigerate cooked grain.)

Heat oil in a large sauté pan over high heat. Sauté mushrooms until half cooked, about 1 1/2 to 2 minutes. Add garlic and chili flakes and sauté for a few seconds. Stir in kale. Add chicken broth and cooked farro, and cook, turning greens several times, until greens are wilted. Season with salt and pepper to taste. Squeeze lemon over dish to brighten flavor. Serve dolloped with goat cheese or grated sexy local cheese.

*Also called dinosaur kale.

Recipe © Kathy Casey Food Studios® – www.KathyCasey.com