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Blog Archives

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…



 

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Chicken Parm

This dish is usually made with tenderized chicken breasts, I like the boneless, skinless thighs better.  I pounded these a little but not a lot.  The prep was typical, though:  dredge in flour, then egg, then bread crumbs,  Cook in olive oil until golden, then flip.  Bake, topped with sauce and cheese and serve.  I like a bed of spaghetti that has been tossed in butter and good olive oil with plenty of garlic.

Pasta Pr0n – Spaghetti with Meat Sauce

Honey? What Else Can We Make With Bacon?

That spaghetti thing?  With the eggs in it?

I’m on it!

Pizza Pr0n

I picked the first batch of cherry tomatoes, probably about a pint and a half.  Mrs J looked at the bowl and thought they would go good on a pizza.  She was right.

These are more of those naan loaves we bought at the International grocery.  They are about 8 inches in diameter and make great little individual pies.  I brushed them with garlic infused olive oil, added pieces of sliced provolone, and the sliced tomatoes.  They went into a 400 degree oven for about 10 minutes.  Add the fresh basil after they come out.  Shredded parmesan works well.  I use a microplane grater on a small block of hard cheese.

Pasta Pr0n – Spaghetti and Meatballs

Pasta Pr0n – Sausages in Marinara Sauce

dsc_2085-1600x1200Some of those garlic pepper sausages, browned in olive oil, and then simmered in a garlicky tomato sauce.dsc_2084-1600x1200And an artsy shot with a wide aperture to blur the background.  The sausages were not explicitly Italian, there isn’t any fennel in the recipe, but they work very well in this dish.

Christmas Eve Menu: Spinach Lasagna Dinner

Lasagna snap3

I’ll update the photo if I get a good one this Christmas Eve

Tossing around ideas for my Christmas Eve party and settled on lasagna this year. It will once again be gluten-free using specialty noodles. Excited to have our traditional party in the new house.

On the board:

  1. Spinach Lasagna
  2. Tossed Salad
  3. Garlic Bread*

This recipe takes about an hour to prepare and another hour to cook. It easily serves 6 – 8. I will make it a day ahead and refrigerate. It will need additional cooking time to bring center up to temperature.

Spinach Lasagna

Sauce:

  • 3-15 oz cans tomato sauce
  • 2-6 oz cans tomato paste
  • 14 oz can diced tomatoes
  • 2 tsp oregano, crushed
  • 2 tsp basil, crushed
  • 2 tsp crushed garlic
  • 1 medium carrot, peeled & finely grated
  • pinch of sugar (reduces acidity of the tomatoes)
  • Optional: ½ lb ground beef and ½ spicy Italian sausage, browned

Saucepan

Add all ingredients to saucepan on medium-high, stirring constantly until it begins to boil lightly. Turn to low and let simmer while you prepare the remaining ingredients.

Lasagna:

  • 1 pkg lasagna noodles (16 oz), cooked and placed in cool water until layering
  • 16 oz ricotta cheese
  • 8 oz package frozen spinach, thawed or 8 oz fresh, washed and dried
  • 1 egg
  • 12 oz sliced mozzarella cheese
  • ½ cup parmesan cheese

13×9 baking dish (I prefer glass), lightly oiled

To prepare: Mix ricotta, spinach and egg until well blended. Ladle a layer of sauce on the bottom of the baking dish. Cover in a single layer of noodles. Ladle sauce over noodles. Spoon ½ of the ricotta mixture evenly (if you place large dollops evenly like putting cookie dough on a baking sheet, fairly close together, it will spread as it cooks, no need to smooth it). Layer 1/3 of the mozzarella over the ricotta. Repeat: noodles, sauce, ricotta, mozzarella, noodles. On top of the last layer of noodles, add remaining sauce, mozzarella and parmesan cheese.

Bake at 350 degrees for 45 minutes, uncovered – I like to place the baking dish on a baking sheet to catch any spills as it bubbles. Place knife through the center, if it comes out heated through, remove and let stand for 10 minutes before cutting and serving. If it needs more cooking time, you can cover with foil to keep the cheese from burning and cook 10 more minutes. Let stand uncovered before serving.

Garlic Bread

*I’m going to purchase a gluten free loaf  (we have a great local bakery for that) and I’m also going to make this Slow Rise recipe.  Making the garlic bread is easy. I slice the loaves in half lengthwise, melt butter, add a healthy amount of crushed garlic and brush liberally on each loaf half. Then I top with shredded mozzarella and Parmesan.  Broil until cheese is melted and bread is golden brown. Slice and serve.

Tossed Salad

I try to change it up each year, and I don’t know how I’m going to do this time. Maybe spinach/raspberry or a veggie toss with romaine.

Next up: Dessert Menu



 

Dinner Menu: Spring Flavors

Apple Salad1

Lots of fresh spring flavors in this dinner menu, which is what I need after a long cold week.

On the board tonight:

  1. Herbed Fettuccini
  2. Apple Salad
  3. Ice Cream or Frozen Yogurt

Herbed Fettuccini

  • 9 oz fresh fettuccine
  • ½ cup chicken broth
  • 5 green onions, thinly sliced
  • 4 oz fresh spinach, torn
  • ¼ cup snipped fresh parsley
  • 2 tsp dried basil
  • salt & pepper to taste
  • 2 oz fresh parmesan, grated or goat cheese (chevre)
  • 3/4 cup milk
  • 2 tbsp butter
  • 1 large tomato, chopped
  • 1/4 cup chopped hazelnuts
  • 6 oz artichokes hearts (opt)

2 large saucepans, large serving bowl

Cook pasta according to pkg. directions. Next bring broth to boiling in second saucepan. Add green onion and spinach. Reduce heat, cook and stir for 2 to 4 minutes or until spinach is slightly wilted. Add parsley, herbs, salt & pepper; mix well. Remove from heat; cover and set aside. Drain cooked pasta and remove to serving dish, cover and keep warm

In saucepan combine cheese, milk, and butter. Cook and stir until cheese is melted. Add pasta; toss to coat. Remove from heat. Add vegetable mixture, hazelnuts, opt artichokes, half of the tomato to the pasta mixture; toss gently to mix, heat until warm through. Transfer back to a serving bowl, garnish with remaining tomato.

Apple Salad

  • 16 oz spring greens, washed
  • 2 Granny Smith apples
  • 2 Fuji (or other sweet red) apples
  • ½ cup raisins
  • 2 oz toasted  slivered almonds
  • ¼ cup apple cider vinegar
  • ¼ cup olive oil
  • salt & pepper to taste
  • 2 oz feta cheese, crumbled

serving bowl

Layer greens in bowl.  Core and cut apples into large chunks.  Layer over greens, add raisins and nuts.  Mix together vinegar, oil, salt & pepper.  Drizzle over salad, toss, then crumble feta over the top.

Note: If you can’t find toasted almonds, heat a skillet, add almonds and stir constantly until they are lightly toasted.

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Copyright What’s 4 Dinner Solutions Cookbook: Spring Edition

Pizza Pr0n – Sausage, Prosciutto, and Honey Ham

DSC_1843 (1600x1060)