Super Bowl Recipes
Good Food Goes Hand-In-Hand With Football!
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Beergarita
Submitted by: NBC Today Show2 beers (12 oz each)
8 oz tequila
2 oz orange juice
1 can frozen limeade concentrate
8 lime wedges
a pitcher half filled with ice cubes
salt (optional)
Fill pitcher half way up with ice. Slowly pour beer over the ice. It will foam up so a slow pour is essential. Add tequila, orange juice and frozen limeade. Stir well to blend all ingredients. Pour salt out on to a small plate. Take a lime wedge and rub it around the rim of the glasses. Dip the glassed upside down into the salt plate to coat the rim. Stand glasses upright and fill with Beergarita mixture from the pitcher. Garnish with a wedge of lime, serve it up and watch the game!
Basic Sangria
Submitted by: Spain RecipesMakes 4 glasses
3 1/4 cups dry red wine
1 tablespoon sugar
juice of 1 large orange
juice of 1 large lemon
1 large orange, sliced thin crosswise
1 large lemon, sliced thin crosswise
2 medium peaches, peeled, pitted and cut into chunks
1 cup club soda
Combine all the ingredients except for the club soda in a large pitcher, mixing well. Refrigerate overnight. Immediately before serving, mix in the club soda for added fizz. Pour into cups with ice cubes.
Strong Sangria
Submitted by: Spain RecipesMakes 6 glasses
3 1/4 cups dry red wine
2 cups sparkling apple juice
4 tablespoons gin
4 tablespoons citron-flavored vodka
2 tablespoons sugar
juice of 1 large orange
juice of 1 large lemon
1 large orange, sliced thin crosswise
1 large lemon, sliced thin crosswise
1 small lime, sliced thin crosswise
Put all ingredients into a large pitcher, mix well, and refrigerate. Serve chilled over ice.
7 Layer Fiesta Dip
Submitted by: Nancy Dell’Aquila2 (8 oz) packages low-fat cream cheese, softened
2 tablespoons tack seasoning mix
2 cups prepared guacamole
2 cups tomato-based salsa
2 cups finely shredded iceberg lettuce
2 cups shredded cheddar cheese
1 cup chopped green onions
2 (2oz) cans sliced black olives
In a small bowl, mix together cream cheese and seasoning mix. Spread mixture evenly onto the bottom of a 13x9x2 inch glass dish. Top the seasoned cream cheese with the guacamole, salsa, lettuce, cheese, onions and olives in layers. Serve immediately with tortilla or corn chips. Refrigerate any remaining dip.
Baked Artichoke Dip
Submitted by: Nancy Dell’Aquila1 box frozen chopped spinach, thawed and squeezed dry
1 14 oz can quartered artichoke hearts, chopped
1 cup mayonnaise
1/4 package cream cheese, softened
2 cloves garlic, minced
1/8 cup dry bread crumbs
1/2 cup Parmesan cheese, grated
1/8 tsp. pepper
Heat oven to 400 degrees. Combine all of the above ingredients and place in a baking dish. Bake for 15-20 minutes and serve with crackers.
Sun-Dried Tomato Dip
Submitted by: Nancy Dell’Aquila1 8 oz package light cream cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup plain yogurt
1 tbl. fresh chives, diced
1 tsp. Tabasco sauce
In microwave-safe bowl, mix ingredients until well blended. Heat mixture on medium in microwave for 6 minutes or until hot, stirring once. Makes 1 cup.
Spicy Turkey Chili
Submitted by: Nancy Dell’Aquila1 tsp. olive oil
1 lb ground turkey
1 small onion, diced
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. salt
2 cans (15 oz) no-salt-added navy white beans, rinsed and drained
1 can (15 oz) reduced-sodium chicken broth
1 package frozen whole-kernel corn, thawed
1 can (4 oz) chopped mild green chilies, drained
2 tbl. cayenne pepper sauce (or hot sauce of your choice)
1 cup fresh cilantro leaved, chopped
In nonstick skillet, heat olive oil over medium-high heat. Add ground turkey and onion; cook, stirring and breaking up meat with side of spoon, 10 minutes or until meat is no longer pink and liquid evaporates. Add coriander, cumin, and salt; cook 1 minute, stirring to combine. Meanwhile, in small bowl, mash half of the beans; set aside. Add mashed and unmashed beans, chicken broth, corn, and green chilies to turkey mixture. Heat to boiling over medium-high heat. Stir in pepper sauce to taste. Sprinkle chili with cilantro and serve.
Garlic Apricot Chicken Wings
Submitted by: Nancy Dell’Aquila12 whole chicken wings (about 2 lbs) or 24 divided wing pieces
3 cloves garlic, minced
1/3 cup apricot preserves
Preheat oven to 350 degrees. Mix together minced garlic and apricot perserves. Barbecue, bake or broil wings until almost fully cooked. Brush with the apricot/garlic mixture and place in over. Continue cooking until wings are tender.
Make Ahead Note: Bake the wings earlier in the day, then brush with the sauce just before you are ready to serve them and pop them into the oven again to warm them through.
Slow Cooker Spicy Drummettes
Submitted by: Nancy Dell’Aquila2 lbs chicken drummettes
salt and pepper to taste
1 1/2 cups barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons ground cumin
2 teaspoons Worcestershire sauce
Louisiana hot sauce to taste
Sprinkle pieces with salt and pepper; place on a lightly oiled broiler pan. Broil for 10 minutes on each side or until they are browned. Transfer chicken to crockpot. In a bowl, combine barbecue sauce, honey, spicy mustard, cumin, Worcestershire sauce and Louisiana sauce. Pour sauce over chicken, cover and cook on LOW for 3 to 4 hours, or on HIGH 2 to 2 1/2 hours.
Slow-Cooker Hearty Beef Stew
Submitted by: Emeril Lagasse1 tablespoon olive oil, plus more if necessary
3½ pounds beef stew meat, cut into 1-inch pieces
2 teaspoons salt
1 tablespoon Emeril's Original Essence
¾ teaspoon cracked black pepper
1 (10-ounce) package fresh pearl onions, blanched, peeled and root ends trimmed
2 tablespoons unsalted butter
1 pound button mushrooms, thinly sliced
6 tablespoons all-purpose flour, plus more if needed
4 cups beef stock, at room temperature
2 tablespoons tomato paste
¾ teaspoon chopped fresh thyme
¾ teaspoon chopped fresh oregano
¾ teaspoon chopped fresh basil
1/8 teaspoon ground allspice
1 pound small (golf ball size) new potatoes, quartered
1½ cups diced carrots
½ cup frozen green peas, thawed
1 tablespoon chopped fresh parsley
Set a 12-inch saute pan over medium-high heat. Add 1 tablespoon of the olive oil to the pan and season the beef with 1 teaspoon of the salt, Essence and ½ teaspoon of the black pepper. Sear the beef (in batches, adding more olive oil if necessary), along with the pearl onions, until well-browned, 2 or 3 minutes per side. Place the seared meat and onions in the crock pot.
After searing the last batch of meat, add the butter to the pan and, once melted, add the mushrooms and season with ½ teaspoon of the salt and the remaining ¼ teaspoon of black pepper. Use a wooden spoon to scrape the bottom of the pan to scrape up any browned bits, continue to cook for 3 minutes. Add the flour to the pan, stir to combine and cook for 1 to 2 minutes. Add the stock, tomato paste, thyme, oregano, basil, ground Allspice and remaining ½ teaspoon of salt to the pan and bring to a boil. Once the stock boils, add it to the crock pot and set the temperature to high. Cover and cook for 1 hour.
Add the potatoes and carrots, and cook the stew until the meat is fork-tender, about 5 hours longer on high. Skim any fat from the top of the stew and, if you prefer a thicker gravy, transfer 2 tablespoons of the skimmed fat to a small bowl. Whisk in 2 additional tablespoons of flour; add a small amount of the hot gravy to the flour mixture and whisk to combine. Stir this mixture into the stew and cook until stew is further thickened, 10 to 15 minutes longer. Stir in the peas and parsley; taste and adjust seasoning if necessary, then serve.
Slow Cooker Simple Split Pea Soup
Submitted by: Emeril Lagasse2 pounds split green peas, rinsed and picked through
1 cup small diced onions
½ cup small diced celery
½ cup small diced red bell pepper
1 tablespoon plus 1 teaspoon minced garlic
1 (1 ¼ pounds) ham hock, skin scored
10 cups chicken stock or canned low sodium chicken broth
2 teaspoons salt
1½ teaspoons coarsely ground black pepper
Combine all of the ingredients in the crock of a slow cooker and cover. Cook until the peas are creamy, stirring occasionally, about six hours on low. Remove the lid and stir using a wooden spoon. Mash the peas with the back of the spoon and adjust seasoning if necessary. If desired, remove the ham hock and, when cool enough to handle, pull meat from bones and return the meat to the soup. Discard skin and bones.
Slow Cooker Chicken Cacciatore
Submitted by: Emeril Lagasse8 chicken thighs, 2½ to 3 pounds total
1¾ teaspoons salt
½ teaspoon freshly ground black pepper
1½ teaspoons Emeril's Original Essence
¼ cup plus 2 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups sliced yellow onions
8 ounces sliced button mushrooms
½ teaspoon red pepper flakes
2 tablespoons minced garlic
1½ teaspoons chopped fresh oregano leaves
1½ teaspoons chopped fresh rosemary leaves
1 bay leaf
1 (28-ounce) can whole peeled tomatoes, crushed, with juices
½ cup dry white wine
¼ cup tomato paste
2 tablespoons chopped fresh basil
Cooked pasta, for serving, optional
½ cup grated Parmesan cheese, for serving, optional
Season the chicken on both sides with 1 teaspoon of the salt, the black pepper, and Essence. Dredge lightly in ¼ cup of the flour. Heat the olive oil in a large nonstick skillet and, when hot, cook the chicken thighs until golden on both sides, 8 to 10 minutes. Transfer thighs to the slow cooker. To the same skillet add the onions, mushrooms and red pepper flakes, and cook until softened and lightly caramelized, 4 to 6 minutes.
Add the garlic, oregano, rosemary, bay leaf and remaining 2 tablespoons flour and cook, stirring, for 1 to 2 minutes. Add the tomatoes, wine, tomato paste, and remaining salt, and stir to combine. Transfer to the slow cooker, cover and cook until chicken is fork-tender, 4 to 4 ½ hours on high. Stir in the basil and adjust seasoning if necessary. Let sit on warm for 10 minutes, then serve over cooked pasta, garnished with Parmesan cheese if desired.
