Super Bowl Sunday Favorite Snack Recipes

JeffreyW's Awesome Nachos

JeffreyW’s Awesome Nachos

It’s almost Super Bowl Sunday, when you sit down to stuff your face with favorite snack foods, drink beer and watch the Super Bowl Commercials.  I think there is some football in there somewhere.

It seems to have become a tradition to repost these recipes, some of my favorites. I’ve added JeffreyW’s Hot Wings to the group. Click here for his deep fried wings (pictured above) and Bleu Cheese Dip. For all his Hot Wing variations, click here.

You can’t go wrong with nachos – easy and easy to pile high with your favorites ingredients.

Here’s a kinda healthy version: Black Bean and Corn Nachos, recipe here.

JeffreyW gets creative with his pizzas, here , herehere  and if you want to see them all, here (the man does love a good pizza).

For something a little different, Buffalo Chicken Dip recipe is here.

Now it’s your turn, what are you planning on making this Sunday and more importantly what beer are you serving?  Do you make chicken wings or buy them from a favorite place? Most importantly, Broncos or Panthers?

Tonight’s featured recipes – one traditional, one a bit more creative:

Quick and Easy Chili

  • 1 lb ground beef
  • 3-5 Jalapenos finely chopped (depending on heat)
  • 1/2 green pepper chopped
  • 1/2 sweet onion chopped
  • 2 cloves of garlic crushed and chopped
  • Lg. can V8 Juice
  • 2 cans kidney beans drained and rinsed
  • 1 can Original Ro-Tel
  • 2 Tbsp chili powder
  • 1 Tsp cumin
  • 1/2 Tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp paprika

Brown ground beef and drain. Saute jalapenos, green pepper, onion and garlic. In large pot combine all ingredients bring to boil. Lower heat and simmer, covered for at least 30 minutes.

In my house we serve chili with fritos and shredded cheddar, layered in a bowl – fritos, chili, cheese and more fritos.

Slow Cooker instructions:  Following instructions above, add everything to slow cooker, cook on high for 15 minutes, reduce heat to low and let simmer for 6 to 8 hours.

Also, if you are serving at a party, you can cook in large pot above for 30 minutes and then transfer to slow cooker on low or warm to keep it hot during the festivities.

Looking for a little more kicked up chili? Check out JeffreyW’s Chorizo Chili here.

And my favorites to take to a party:

Basic Tortilla Pinwheels

  • 1 (8 ounce) package whipped cream cheese
  • 10 (10 inch) flour tortillas
  • 1/2 cup green onions, chopped
  • 1/4 cup black olives, chopped (optional)
  • 3/4 cup chopped ham slices

You spread the ingredients on the tortillas, roll them up and slice them into 1 inch pinwheels. Couldn’t get much easier.

So how do we add some dazzle? Flavored tortillas and a variety of fillings.

Here are some ideas I had:

Jalapeño & Cilantro Tortillas and Black Bean Tortillas

  • Cream Cheese
  • Pickled jalapenos
  • Sliced green chilies
  • Turkey
  • Salsa
  • Black olives
  • Shredded cheddar cheese

Roasted Red Pepper Tortillas and Sun-dried Tomato & Basil Tortillas

  • Cream cheese mixed with crushed roasted garlic
  • Spinach
  • Pepperoni
  • Grated Parmesan

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What will you be doing during the big game? Have any fun snack recipes to share? Don’t be shy, I’m always looking for something new and unusual.

I will have a Bixby/Scout update this weekend! And I have the makings for a post on how to overcome the winter cooking blues (when I really need to have some lighter, fresher dinner ingredients about this time of  year). Until then…



 

Tomatoes with Green Chilies

We are down to one tomato bush, it had a dozen or so ripe tomatoes when I looked yesterday, and there were enough poblanos to make it worth roasting them for a nice rotel copycat recipe.   I chopped several small sweet onions, the roasted green chilies, and a couple of jalapenos and added them to the tomatoes to simmer for a while.  I had enough for six pints.  This stuff is great for chili or mixing in with cheese for a nice dip.  There are a bazillion recipes for soups that include it – just plug rotel and soup into your search engine, rev it up, and pop the clutch.

Chicken Enchiladas in a Sour Cream Sauce

20160903_211747(1600x1200)We usually cook chicken enchiladas in a green sauce but this recipe caught my eye – it’s very nearly a chicken gravy with lots of sour cream.  Make a roux and stir in chicken broth, let it cook until thick and smooth then remove from the heat and whisk in sour cream and green chilies.  Pour the sauce over filled tortillas, top with more cheese, and bake at 400 for twenty minutes or so.  (I used the new toaster oven for these, it’s working well.)20160903_172302(1600x1200)The filling is chicken and onions fried together in a little oil, plus cheese.  The recipe called for flour tortillas so I used them rather than corn tortillas but those would have been fine.  The flour kind hold together much better.  We both liked the sauce a lot and will be doing it again.

King’s Ranch Chicken Casserole

DSC_8545 (1600x1060)I’ve been seeing this dish around the web and it sounded good enough to give it a try.  There are scores of recipes for it but I’ve found the Allrecipes site is very good for placing reviews from real people who have modified the basic recipe to more suit their tastes and it’s worth your time to look at a few of them.  I followed the suggestions in the review that was rated the best positive review, the one that begins: “I grew up in Texas…”DSC_8542 (1600x1060)I didn’t have any bell peppers so I used a few of the green Anaheims from my patio garden.  The method of layering the ingredients and pouring the canned soups and tomato bits mixture over the top worked better than I was thinking it did when I pulled the casserole from the oven.  I was expecting the topping mixture to soak through more than it did, but I think it was the better for that.DSC_8546 (1600x1060)The veggies and chicken kept a lot of their own character rather than being a more homogeneous, undifferentiated, glop that would have been the result if the soup mix had been layered in as well.  I’d also note that the chili powder mixed in with the shredded cheddar added to the eye appeal.  I think adding different veggies to this same general recipe would be interesting.  I’m thinking beans or maybe corn.  Hominy?

Braised Pork Chops

DSC_8527 (1600x1060)We decided to do pork chops today and were set to do the cream of mushroom soup thing with them but couldn’t quite picture the gravy on the couscous we had picked out for a side.  We opted to dump in two cans of tomato bits with green chilies after the chops browned in olive oil, added a chopped Vidalia onion, covered it, and set it asimmer. We had some frozen, ripe Anaheim peppers and thawed those enough to split and remove the seeds and membranes and tossed them in with the chops.  When they had cooked down a little they were pureed in a blender with a little oil and garlic.  The puree was pressed through a sieve and the liquid added back to the pan.  Mrs J noticed some brown mushrooms that were nearing their use by date so in they went, too.DSC_8528 (1600x1060)One of Mrs J coworkers gifted her a couple of squash and they didn’t go to waste.  They marinated in oil and balsamic vinegar and were grilled right before the meal was plated.  Delicious!

Spicy Spanish Rice with Shrimp

DSC_6946 [1600x1060]Mrs J suggested this dish.  I had mentioned shrimp fried rice and this was her counter – sounded good to me!  I browned 1 cup of long grain rice in olive oil and butter along with a couple cups of chopped Anaheim peppers, half a yellow onion, and a couple of cloves of minced garlic.  Keep stirring it all as the rice turns color, then add a can of tomato bits with green chilies and 2 cups of chicken stock with a tablespoon of tomato paste stirred in.  I added a sprinkle each of ground cumin and  a Madras curry powder I had on hand.  Cover over low heat and stir occasionally until the rice absorbs the liquids.DSC_6945 [1600x1060]It’ll take 20 minutes or so for the rice to cook.  Add more stock if needed.  I thawed some precooked shrimp for this one and added them after the rice was ready and mixed them in to warm with the hot rice mixture.  I think I would cook raw shrimp in oil with garlic and remove them to another dish, using the same pan for the veggies and rice.

Chili-Mac

DSC_6701 [1600x1060]I’ll probably take fire for calling this chili-mac because it doesn’t use elbows.  The chili topping was very easy, a can of pinto beans and a can of tomato bits with green chilies.  I added a fair amount of a general purpose chili powder and then just simmered it in a sauce pan for a little while.  The cheese sauce is heaviest on Monterey jack but I used up the last of a Parmesan-Romano mix that I have been using on pizzas.  I needed the shaker top jar to put my red pepper flakes into and it has nice big holes in the lid.  There is a sprinkle of paprika on the pasta to ease the color transition form the cheese sauce to the chili.