Mashed Potatoes with Crispy Fried Shallots

Ingredients

• Vegetable oil, for frying
• 1 1/2 cups heavy cream
• 4 pounds russet potatoes, peeled and cut into equal-size chunks
• Coarse kosher salt and freshly ground black pepper
• 3 shallots, thinly sliced
• 1 tablespoon all-purpose flour

Directions

Heat some vegetable oil in a skillet over medium heat. Add the flour to a small bowl and season with salt and pepper, to taste. Coat the sliced shallots in the seasoned flour. Drop the shallots in the hot oil ,a few at a time to avoid clumps, and fry until dark golden in color. Transfer the shallots to a paper towel lined dish and sprinkle with salt, to taste.

Chocolate Souffles

Ingredients

• 2 tablespoons butter, plus more for coating ramekins
• 1/4 cup granulated sugar, plus more for coating ramekins
• 8 ounces good quality dark chocolate, chopped
• 7 eggs, separated
• Pinch salt
• Melted vanilla bean ice cream, for serving

Directions
Preheat the oven to 350 degrees F.

Peanut Butter and Banana Ice Cream

Prep. Time: 5 minutes

Ingredients:

• 2 to 3 ripe bananas
• 1 tablespoon creamy peanut butter
• 1 to 2 tablespoons honey (test banana sweetness)

Directions:

1. Cut the bananas into 1-inch pieces and freeze.
2. Put the frozen bananas in a food processor and puree, scraping down sides periodically, until smooth.
3. Add the peanut butter and honey and puree.
4. Serve immediately or refreeze until ready to enjoy.

Recipe courtesy Claire Robinson, Food Network

Homemade Buffalo Chicken Dip

Serves: 8-10
Prep. Time: 10 minutes
Bake Time: 20 minutes

Ingredients:

• 1 Giant Eagle rotisserie chicken, chilled
• 8 oz. package Giant Eagle brick cream cheese, softened
• 1/2 c. Giant Eagle blue cheese dressing
• 1/2 c. hot sauce
• 4 oz. container crumbled blue cheese

Directions:

1. Preheat oven to 350 F.
2. Remove the skin of chicken and de-bone.
3. Shred the cleaned chicken pieces and set aside.
4. Place cream cheese into a 2 quart casserole dish.
5. Stir until smooth.
6. Mix in salad dressing, hot sauce and blue cheese.
7. Stir in chicken.
8. Bake 20 minutes, or until heated through.
9. Stir before serving.
10. Serve with your favorite dipping snack, such as tortilla chips, crackers, or celery sticks.

Microwave Instructions:

1. In a microwave-safe bowl, prepare the recipe above.
2. Microwave uncovered on HIGH for 7 minutes, until hot.
3. Stir halfway through cooking.

Italian Parmesan Wings

Serves: 6-8
Prep. Time: 10 minutes
Marinating Time: 30 minutes
Cook Time: 45-50 minutes

Ingredients:

• 3 lb. bag Giant Eagle frozen chicken wings, thawed
• 1 c. Giant Eagle zesty Italian dressing
• 2 c. Giant Eagle grated Parmesan cheese, divided

Directions:

1. Place thawed chicken wings in a large bowl. Pat them dry with paper towels to remove excess moisture.
2. Add zesty Italian dressing to wings and toss to coat.
3. Cover with plastic wrap and marinate in refrigerator for 30 minutes.
4. Preheat oven to 425 F.
   
5. Place a wire rack on a large baking sheet or roasting pan.
6. Place 1 and 1/2 cups Parmesan cheese in a shallow dish; roll marinated wings in Parmesan cheese to coat.
7. Place Parmesan coated wings on wire rack and bake for about 30 minutes.
   
8. Remove wings from the oven and turn them over.
9. Sprinkle the remaining Parmesan cheese atop wings and return to oven for 15-20 minutes until golden brown and internal temperature reaches 165 F.
10. Remove wings from oven and serve hot.

To reheat Italian Parmesan wings at your tailgate event: wrap them in foil and heat atop an outdoor grill for about 20 minutes to an internal temperature of 165 F.

Layered Fiesta Dip

Serves: 6-8
Prep. Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes

Ingredients:

• 1 lb. Giant Eagle ground chuck beef
• 16 oz. container Giant Eagle Mexican-style medium salsa, divided
• 10 oz. container Giant Eagle queso dip with jalapenos
• 16 oz. container Giant Eagle sour cream
• 1 c. Giant Eagle shredded cheddar cheese

Directions:

1. In a large skillet, brown ground chuck over medium high heat for about 8 minutes.
2. Drain and return to skillet.
3. Add 1/2 cup of the salsa to browned beef and cook for another minute until juices are absorbed.
4. Transfer beef into an 8x8-inch glass dish and spread evenly across bottom.
5. Top beef with a layer of queso dip.
6. Strain remaining salsa over top of queso dip.
7. Spread sour cream atop salsa layer and top with shredded cheese.
8. Chill covered in refrigerator for at least 30 minutes.
9. Serve chilled with tortilla chips.

Peach Bellini

When peaches are in season, there is nothing like a celebration featuring these champagne cocktails. Peel and slice several juicy ripe peaches and puree the flesh. Pour a little peach puree into champagne glasses and fill with champagne. Garnish with fresh slices of peach. For a little extra kick, add a dash of peach schnapps to each glass.