Kansas City Chiefs chef shares two game day recipes | FOX 4 Kansas City WDAF-TV

KANSAS CITY, MO – There is a lot to do to feed the Kansas City Chiefs! While the players were away for a game weekend in Denver, Aramark’s CEO, Erin Wishon, stopped by to share ideas for game-day snacks that you can make at home.

Spinach and artichoke arancini

ingredients

  • 1/4 cup white onion, cut into cubes
  • 2 tablespoons olive oil
  • 1 1/2 cups Arborio rice
  • 2 tablespoons minced garlic
  • 4 cups chicken broth
  • 2 tablespoons butter, cut into cubes
  • 1 cup chopped spinach
  • 1/2 cup artichoke hearts, drained and chopped
  • 1 cup grated parmesan cheese
  • 2 tablespoons cheese, Boursin

baking station components

  • 2 cups of seasoned flour
  • 4 whole eggs, scrambled
  • 2 cups rusk

Procedure for Spinach and Artichoke Risotto:

1. Heat a heavy-bottomed skillet over medium heat.

2. Add olive oil and onions. Fry until translucent.

3. Add garlic and fry until it starts to brown.

4. Pour the uncooked rice into the oil and stir until covered. Stir constantly for 2-3 minutes.

5. Slowly add the broth about one cup at a time. Stir constantly to develop starch until broth is completely absorbed.

6. Keep stirring, adding one cup of the stock at a time until it is completely absorbed and the rice grains are cooked through.

7. Remove from heat and stir in Parmesan cheese, Boursin cheese, and butter.

8. Finally, add the artichokes and spinach.

9. Cool the mixture completely before making the arancini.

10. Using the cooled mixture, roll into 1-2 inch balls. Set aside for rusk.

Procedure for rusk:

1. Divide the three components of the baking station into separate bowls.

2. Roll the risotto balls into the seasoned flour. Take advantage of the excess.

3. Drop the ground ball into the egg mixture.

4. Allow excess egg wash to drip off, roll in breadcrumbs and place on a clean, dry plate until ready to fry.

5. Fry at about 325 F for 3-4 minutes, until golden brown and completely heated through.

Jalapeno Cheddar Croquette

  • 2 mashed potatoes
  • 1/2 cup salted butter
  • 3 tablespoons full fat milk
  • 2 tablespoons flour
  • 2 egg yolks only
  • 2 tablespoons jalapeno, minced and fried
  • 1/4 cup ground bacon (crunchy)
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup grated parmesan cheese

baking station components

  • 2 cups of seasoned flour
  • 4 scrambled eggs
  • 2 cups rusk

croquet procedures

1. Cook the potatoes in salted boiling water until soft and can be mashed with a fork.

2. Drain the potatoes well.

3. Beat potatoes with butter, salt, pepper and whole milk. Sprinkle the flour and beat until fully incorporated.

4. Add Parmesan cheese, cheddar cheese, bacon, and sauteed jalapeƱo.

5. Once cooled, whisk in the egg yolks until completely combined.

6. Refrigerate the mixture until it is ready to form.

7. Use a small spoon or a large spoon or your hands to make a ball or barrel shape, then baking and frying.

Procedure for rusk

1. Divide the three components of the baking station into separate bowls.

2. Roll the formed potatoes in the seasoned flour. Take advantage of the excess.

3. Place the flour-ground potatoes in the egg whites.

4. Allow excess egg wash to drip off, roll in breadcrumbs and place on a clean, dry plate until ready to fry.

5. Fry at about 325 F for 3-4 minutes, until golden brown and completely heated through.

6. Drain on paper towels.

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