Tag-Archive for ◊ superbowl ◊

05 Feb 2011 Top Ten Superbowl Snacks

Here is my Top Ten List of  Superbowl Snacks…  Enjoy!

Crockpot Bean Dip: A must!  Serve with tortilla chips (my kids prefer “Scoops” ). Mix up the dip the night before.  Put in crockpot two or three hours before the party starts and leave it on low/warm for the entire length of the party.

Meatballs on Toast: Men and teenage boys can’t get enough of these.  Mix up the meat mixture in advance (the night before is fine), then broil as needed.  The recipe is delicious “as is”, but you can certainly put your signature on it. A friend of mine adds some curry powder and ground lamb to make Curried Meatballs on Toast.  Add some cilantro and cumin and red pepper, Mexican Meatballs on Toast. Oregano, basil, garlic, lemon pepper, Greek meatballs on Toast?

Bacon Asparagus Rolls: All veggies can be forgiven when rolled in bacon.  Delicious, “two more-ish” as my English Aunties say (as in, “I’d like two more of those, please)  and different.  These will make you a legend in your own time.

Baked Chicken Taquitos: A bit more substantial, but can be cut in half for finger food. Don’t forget to sprinkle with salt before baking.  Serve with a salsa for dipping.

Mozzarella Sticks:   Fried Cheese. Fabulous. My 2011 addition to my Superbowl snack line up, I know it will be invited back every year.  Make the night ahead and freeze, then fry as needed.  Can be reheated in the oven as needed.

Baked Spinach-Artichoke Dip: Might be a bit girlie for a Superbowl spread.  But let’s get with the times.  Girls like football, too.  Some men eat quiche, but even more men will eat Spinach Artichoke Dip.  This one is really for the girls though.

Blue Cheese Dip with Veggies: Come on, you have to have some raw veggies set out.  What better to dip them in than a strong, assertive blue cheese dip?  Dip must be make two hours ahead, but making it the night before is fine. Veggies can also be made ahead and stored overnight in refrigerator in  air-tight bags.  You just need three veggies, really, in order of importance: celery sticks, carrot sticks, and cucumber slices.

Gringo Grandma’s Chili: One always needs a pot of chili for Superbowl Sunday, especially if the game is in Texas! Set up a chili bar. Small bowls with spoons, chili in the crockpot, mini corn muffins or cornbread, hot dogs, buns, fries, grated cheese, onion, Tabasco…  This recipe makes a lot of chili, leftovers will freeze well, but also make a fine dinner for Monday.

Oven Baked Chicken Nuggets: Make ahead and freeze.  Use any boneless chicken.  Most like cubed chicken bread.  I prefer chicken tenders.  Make ahead, and just pull out of the freezer and bake.  Set chicken nuggets out next to a bottle of ketchup and a bottle of Ranch dressing.

Oven Baked Fries: You can’t get a more economical Superbowl snack. Make two pans of these. These should be a staple.

Thanks for stopping by my kitchen today.  Have a great Superbowl Sunday (even if you don’t like football)!!  I always enjoy myself and I know next-to-nothing about the game 🙂

10 Jan 2011 Oven Baked Chicken Nuggets

I know a thing or two about chicken nuggets as I have been making them for two decades with a recipe very similar to the one Sara Moulton contributed to The 150 Best American Recipes.  Sara calls her version  “Garlicky Baked Chicken”, but I think she uses thighs or chicken-on-the-bone.  I don’t.  I use the same coating as she does, but I make chicken nuggets from boneless chicken tenders. To die for.

Make a bag-full of chicken nuggets to keep in the freezer. Double the recipe! You will be so glad you did. If you have kids at home, this recipe will probably become a staple.  Check out my recipe for Oven Baked Fries, too.  Put the two recipes together and you’ll be able to bake up some better-than-McDonalds Home Baked Happy Meals on a regular basis!

Oven Baked Chicken Nuggets

6 T. butter
4 garlic cloves, finely chopped (I use the minced-in-a-jar kind)
2 cups Panko* (Japanese breadcrumb, found in the Asian section of the grocery store-regular or Italian Herb)
1 t. kosher salt
½ t. black pepper
1 cup grated Parmesan cheese (not that stuff in the green shaker tube)
3 lbs. chicken tenders (for chicken nuggets cut each chicken tender into two pieces)

Melt the butter and the garlic in a shallow bowl. Mix the Panko*, grated Parmesan cheese, salt and pepper in another shallow bowl. Set out a cooling rack. One at a time, dip the chicken pieces into the garlic/butter, and then into the Panko/parmesan mix. Once the chicken is well coated with crumbs place on rack to dry for a bit. (Use one hand for dipping in the butter and placing in the breadcrumbs, use the other hand for dipping in the breadcrumbs and putting on the rack. If you don’t use this alternate hand method, you’ll get big clumps of gunk on the fingers of both hands). When chicken has dried a bit, transfer to a plate or tray and place in freezer until firm. Once chicken is firm remove from plate and place in Ziploc bag and return to freezer.

To bake:

You need a hot oven to get a nice brown color to the nuggets. I cook at anywhere between 375º and 425º (preferring 425º). Take desired quantity of frozen nuggets from freezer and place on cookie sheetwhich has been sprayed lightly with a cooking spray or lined with parchment paper (to prevent nuggets from sticking to pan). Place in hot oven for 6-8 minutes. Turn over and cook for an additional 6-8 minutes. DONE! Serve as is, or with any desired dipping sauce. My son likes ketchup.  My daughter likes honey mustard.  On of my daughter’s friends swears by ranch dressing.
Thanks for stopping by my kitchen today.  See you tomorrow!

*Panko is my current favorite to use for chicken nuggets but in the past I have also used a wide variety of homemade and boxed breadcrumbs (both the plain and the Italian kinds)—and one time I even used crushed Wheaties! Everything seems to work with this recipe. One of the notes in The 150 Best American Recipes suggests adding some chopped pecans to the breadcrumbs. Now I’ve never done this, but nut-lovers might want to consider it!

05 Jan 2011 Blue Cheese Dip

My first post of 2011!  How exciting!

I think I’ll start with an appetizer.  I haven’t posted many appetizers in the past.  I’ve always been a bit appetizer challenged.  My Hot Bean Dip is good, but new Year’s Eve, champagne, and Hot Bean Dip?  I don’t think so.

This holiday season I  tried three of Ina Garten’s appetizer recipes from her most recent cookbook,  How Easy is That?:  Savory Coeur a la Creme, Stilton and Walnut Crackers, and Chunky Blue Cheese & Yogurt Dip.  One was OK, one was good, and one was very, very good.  The Savory Coeur a la Creme was a bit of a bust.  I took it to my Cookbook Club, and everyone liked the topping, which was purchased Major Grey Chutney, but they weren’t nearly as enthusiastic about the recipe-made Savory Coeur a la Creme under the chutney.  The Stilton and Walnut Crackers were good, and perhaps post-worthy, but I will have to give them another try first.  I think they might be better if I cut them a bit thinner, I’ll let you know. I fell  hard for the Blue Cheese Dip though.  Delicious!! It is made with Greek yogurt so it is lighter than many blue cheese dips (most of which are made with a few cups of sour cream).  I don’t know why I photographed the dip next to a sliced baguette.  I didn’t put the dip on bread. That would have been weird. I dipped celery sticks into it.  When they were gone, I dipped cucumber slices.  I finished up with the carrot sticks.  I think I had a month’s worth of veggies in the three hours leading up to New Year’s Eve 2011 🙂

I could see thinning out leftover dip and using it as a salad dressing, IF I had any leftovers…

Blue Cheese Dip

  • ¼ cup finely chopped shallot
  • 1 teaspoon minced garlic
  • 2 tablespoons freshly squeezed lemon juice
  • 7 ounces Greek-style yogurt (I used non-fat because I couldn’t find a whole milk version)
  • ½ cup mayonnaise
  • 4 ounces sharp blue cheese, crumbled
  • 5 dashes Tabasco sauce (more or less to taste, but I found 5 to be just perfect)
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons of minced chives
  1. Start at two hours in advance (making the night before is also acceptable).
  2. Place the shallot, garlic, lemon juice, yogurt, mayonnaise, blue cheese, Tabasco, salt and pepper in the bowl of a food processor.  Pulse the processor twelve times, until the mixture is almost smooth but still a bit chunky.
  3. Add the chives and pulse two or three more times.
  4. Transfer to a serving bowl, cover with plastic wrap, and chill for at least two hours to allow the flavors to develop.
  5. Serve with raw veggies for dipping.

Thank you, Ina!  And thank YOU for stopping by my kitchen today!  Come by again tomorrow,  I have another appetizer recipe to share!

26 Nov 2010 Baked Spinach Artichoke Dip

Remember the first time you went to Costco?  Did you come home with the gallon of mustard for $3.75?  A year later you were irritated by that l-a-r-g-e jar of mustard  taking up valuable space in your refrigerator, right? AND you were tired of the mini tizzy fits you kept having because you kept having to move that dang-blasted jar of mustard around to make room for other stuff, right?  AND, and you were laying awake at night wondering how in the world you were going to use up that much mustard before the expiration date, right?  A rookie Costco mistake; and one I made, yet again, last year. I bought a 65 oz. jar of Marinated Artichoke hearts.  I don’t even especially like Marinated Artichoke Hearts.  Fortunately the expiration date was not until December 2012, BUT, I’d had enough of storing it, moving it around, and wondering what to do with it.  The jar HAD TO GO.

Thank goodness for a Dining For Women dinner, a Thanksgiving food fest and a Christmas Party, all of which required an appetizer! I decided to hit the net and look for appetizers using marinated artichoke hearts. I remembered my friend Candace had swooned over a Warm Spinach and Artichoke dip she had ordered at Applebee’s recently and I stumbled upon a recipe that I thought might be similar, and it was on one of my favorite recipe websites, Brown Eyed Baker! BINGO!

I made and baked one-half batch for the Dining For Women dinner. I made and refrigerated another half-batch for three days and then baked for it for Thanksgiving appetizers. So there is no problem making this up and refrigerating a few days before baking.  I made another batch and froze it to defrost and then bake for the Christmas party.  One effort, three parties covered with about 15 minutes of prep time and about the same in clean up time.  I love the efficiency of batch cooking. Unfortunately, I only used half a jar of the Marinated Artichoke Hearts and the jar has moved from my cupboard to the refrigerator, not entirely solving my Large-Jar-of-Marinated-Artichoke-Hearts problem.  I’ll just have to get myself invited to more parties and offer to bring a hot appetizer!

I just wish I had a picture that turned out as well as the dip did 🙂

Artichoke Spinach Dip

from the Brown Eyed Baker

14 ounces artichoke hearts, drained and finely chopped
1 10 ounce box frozen chopped spinach, thawed and drained (s-q-u-e-e-e-z-e the liquid from the spinach)
1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
1½ cups (6 ounces) shredded Monterey Jack cheese, divided
4 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, finely minced
Paprika, to taste (optional)

1. Preheat the oven to 350 degrees

2.  S-q-u-e-e-e-z-e the liquid from the spinach.  Combine chopped artichokes, dry spinach, all but 1/4 cup of Parmesan cheese, all but ¼ cup of Monterey Jack cheese, room temperature cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.

3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the reserved  Parmesan and Monterey Jack cheeses on top, and then sprinkle with paprika.

4. Bake in preheated 350º oven for 30 minutes. Edges should be brown. Dip should be cooked through.

5. Serve warm with desired dippers.  I served with a sliced sourdough baguette, but tortilla or pita chips, crackers or vegetables would all work.  Make it yours!

Thanks for stopping by my kitchen today!  If you have any more dynamite recipes using Marinated Artichoke hearts, PLEASE let me know!  Now I have an open jar in the refrigerator, and I am going to have to use them up pretty quickly. They won’t last until December 2012 now. OR…, you could just invited me to your next party!  Have dip will travel!!!

25 Sep 2010 Baked Chicken Taquitos

Yes!  You can bake taquitos!  Who knew?  My kids loved taquitos when they were growing up.  They were always happy when there was a box of them in the freezer. I wish I knew then what I know now.  I could have made batches of these and had them in the freezer for them to reheat.  I could have been my own Costco!  I could have served them real food, and it could have been baked, rather than fried.  Oh well.  I can make these now and my daughter is heading back to her college apartment with two dozen of them (frozen), and the knowledge of how to make them for herself.  Hey, I AM my own Costco!

I was afraid this would be a bit spicy for my tender palate.  Not at all.  In fact, if you want a bit of a kick you should probably add in a few chopped chilies.  We made most of these with corn tortillas, but tried a few with flour, too.  We didn’t like the flour ones nearly as much. BTW, I’ve found a really good brand of corn tortillas, they don’t crack when folded (even when taken right out of the refrigerator).  They are  “La Tortilla Factory Hand Made Style Corn Tortillas”.  Here in San Jose they are at both Lucky and Safeway. I found this recipe at Our Best Bites.

Promise me you won’t skip the sprinkling of Kosher salt before baking.

Baked Chicken Taquitos

4 oz cream cheese
1/4  cup Salsa Verde (green salsa)
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
2 teaspoons minced garlic
3 tablespoons chopped fresh cilantro
2 tablespoons sliced green onions
3 cups shredded cooked chicken
1  cup grated pepperjack cheese

16-20 small corn tortillas
kosher salt
cooking spray (Pam) or oil placed in an oil mister

Heat oven to 425°. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir (but not melted).

Stir salsa verde, lime juice, cumin, chili powder, garlic, cilantro, green onions, chicken and grated cheese into softened cream cheese and combine well. You can easily prepare  this mixture ahead of time and store covered in the refrigerator until ready to use.
Working with a few tortillas at a time, place between damp paper towels and heat in microwave (20-30 seconds) until soft enough to roll without cracking (not necessary if you are using La Tortilla Factory Hand Made Style Corn Tortillas!)

Place 2 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll tortilla as tightly as possible.  Secure with a toothpick if desired, but it’s probably not necessary (Now would be the time to freeze, if you want to save and bake at a later time). Place rolls seam side down on the prepared baking sheet. The rolls should not touch each other.

Spray taquitos lightly with cooking spray or oil in a mister.  Sprinkle tops lightly with kosher salt. Don’t you dare skip this!

Place taquitos  in preheated oven and bake for 15-20 minutes, or until crisp and the ends start to get golden brown.

Serve hot, with dips that suit you–guacamole, sour cream, salsa…

Thanks for stopping by my kitchen today, I hope you enjoy this recipe!

02 Feb 2010 Crockpot Bean Dip for a Crowd

Super Bowl Sunday is just on the horizon. For years, I couldn’t care less. But somehow or other, I managed to raise a football crazy girl who actually anticipates and then watches football games, playoffs and bowls. So, through her, I am slowly warming up to the excitement of Super Bowl Sunday. Not for the game. Not for the commercials, either. For the snacks!. Just like there are American food traditions around Thanksgiving, Easter, Christmas, St. Patrick’s Day and Valentine’s Day, there are also special Game Day foods. Being slow to this football thing, I don’t have a huge repertoire of Super Bowl recipes yet, but I’ll share what I do have. Here’s my “go to” recipe for all big parties, my Crockpot Bean Dip. I put the crockpot right on the coffee table, with a ladle and some bowls and chips right next to it.

You can control the flavor and spiciness of this dip by your choice of beans, salsa and cheese. This recipe makes enough for two football teams. If there are leftovers, they freeze and microwave well. I’ve also combined leftover bean dip with leftover meat and rice, wrapped it in a tortilla and called it a burrito.

This is probably one of my most requested recipes.  Friends of my son have written to me and asked for the recipe.  When I visit my son I put a batch in several small Ziplok containers, which he can put in his dorm refrigerator and freezer and then reheat in his small microwave as needed.

The original recipe is from “The Fix-It and Forget-It Cookbook” by Ranck and Good.

Crockpot Bean Dip for a Crowd

2 (16oz.) cans refried beans
8 oz. cream cheese, cubed and then softened in the microwave
2 cups jarred salsa
2 T. chili powder
1/2 t. cumin
4 cups grated cheese (I often use the packaged Mexican Blend)
16 oz sour cream

Mix beans, cream cheese, salsa, chili powder and cumin together in a saucepan. Heat over medium high heat until cream cheese is melted. Gradually stir in grated cheese, stir until melted. Remove pan from heat and stir in sour cream. Pour entire mixture into a crockpot and cook, covered, on high for one to two hours to reheat, then reduce heat to warm to serve. My kids like this on Tostitos Scoops, because they can get a lot of bean dip on one chip.

Thank you for visiting the kitchen!

Polly