Fun, Super Bowl Snacks on BVTM with Chef Diane


Diana Lestina of Diane's in the Kitchen joined Michael Friday morning to get us ready for those Super Bowl Watch Parties.

Below you will find recipes of the dishes Diane shared with News 3 Friday morning.

Buffalo Chicken Dip
1 pound boneless chicken, cooked then chopped
6 ounce bottle Frank's Hot Sauce 8 ounces cream cheese (light is OK)
8 ounce bottle Blue Cheese or Ranch Dressing
¾ cup shredded Jack, Cheddar/Jack cheese or blue cheese
Sturdy tortilla chips
Carrot sticks, and celery sticks for dipping with extra ranch or blue cheese dressing

Preheat oven to 350.
Spray 8x8 pan with nonstick spray. In large bowl, combine shredded cooked chicken with bottle of hot sauce. Spread in pan, forming an even layer. Combine cream cheese and Ranch dressing in a saucepan, stirring until smooth and hot. Pour this over the chicken mixture in the baking dish.

Bake uncovered for 20 minutes, then sprinkle your choice of cheese over the top and bake for another 5 minutes or until hot and bubbly but not browned. Let stand 10 minutes before serving. Serve with tortilla chips and carrots and celery with additional dressing on the side.

Pepperoni Pizza Bread
1 loaf frozen bread dough, thawed
¼ pound sliced sandwich Pepperoni from the deli
1 ½ - 2 cups Tomato & Basil spaghetti sauce
1 t. oregano a pinch of sugar
3/4 cup mozzarella cheese, shredded
½ cup grated Parmesan cheese
1 egg, beaten ¼ teaspoon each garlic powder, onion powder, basil, and oregano

Thaw the bread dough and roll it out into a large rectangle - 11 x 17 inches. Stir in oregano & a pinch of sugar in the sauce and cover the bread w/ the sauce up to 1" from all edges. (may not need all sauce) Place the pepperoni slices in crosswise rows on dough, leaving 1"" borders at ends.

Sprinkle with mozzarella, and then parmesan. Starting at short end, roll up jelly roll fashion and turn seam side down on cookie sheet. Brush with egg, and sprinkle with herb mixture. Slice crosswise slits in top of dough. Preheat oven 400 deg. Bake until golden, about 20- 25 mins.
Slice loaves, serve hot. Serve with your favorite tomato sauce for dipping.

Bacon Wrapped Beer Brats Bites
1 14 oz package cooked Beer Bratwurst
8 slices bacon, cut into thirds
1/3 cup brown sugar
½ teaspoon cayenne pepper
¼ teaspoon dry mustard
Assorted Mustard for dipping

Preheat oven to 425 degrees.
Line a rimmed baking sheets with nonstick foil. Cut each brat into 4 pieces. In shallow plate mix together brown sugar, cayenne, and mustard. Wrap each brat with bacon. Coat each bacon-wrapped brat in sugar mixture.
Place brats in foil-lined pan with the seam of the bacon down so it won't curl. Bake for 20-25 minutes, carefully turning at halfway point. Drain on paper towel, place on serving platter with mustard and toothpicks.
Makes 24 bites, doubles easily.

Smoked Salmon Salad In Cucumber Cups
2 tablespoons finely chopped green onion
1 tablespoon plain Greek yogurt
1 tablespoon mayonnaise
1 tablespoon rinsed and drained capers
1 4 ounce package smoked salmon, chopped
1 tablespoon fresh dill, divided
1 English cucumber
Freshly ground black pepper

Combine first 5 ingredients, and ½ dill in medium bowl.
Peel cucumber in alternating stripes. Cut into ¾ inch slice and scoop out seeds, leaving bottom intact to form a cup.
Spoon salmon mixture into cucumber, garnish with remaining dill a sprinkle of fresh pepper and serve.
Makes 12 cucumber cups (doubles easily)

For information visit Diane's website at chefdiane.com


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