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Nini - posted on 02/05/2011

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Jalapeno and Tomato Chicken Dip



This is a great dip to serve at sports parties or late Sunday brunch to kick start the day. For the chili, you can use your favorite canned chili, or your leftovers from the previous day. Since I make my chili very spicy, it adds an extra kick. Season the chicken breast with chili powder or a lime-based sauce, but if you're in a rush, canned chicken works just as well.



Ingredients:

4 jalapeno peppers, diced

1 pound processed cheese

1 cup cooked chili

2 small tomatoes, diced

1 cooked chicken breast, diced or shredded

1 cup sour cream

Cooking Directions

Melt the processed cheese in a heavy pot.

Stir in the jalapeno peppers, chili, and tomatoes.

Add chicken and sour cream. Blend.

Heat on low until consistent.

Serve warm.

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Happenin' Jalapeño Dip



2 cups Yogurt

2 Tablespoons Mint

2 Tablespoons fresh Parsley

2 Tablespoons Cilantro

2 Tablespoons minced Onion

2 Seeded Jalapeño Peppers!

2 Diced Plum Tomatoes

Dash of Cumin

Dash of Salt

Blend Mint, Parsley, Cilantro, Jalapeño Peppers, and Onion in a blender. Add to the Yogurt and stir well. Add Dash of Cumin,Dash of Salt, and Diced Tomatoes. Mix well.Refrigerate 1 hour before serving. Serves 6.

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Spicy Chicken Wonton Tacos



Ingredients

•6-8 Skinless, Boneless Chicken Breasts, Grilled

•1 Tablespoon Stir Fry Oil

•1 Package of Cole Slaw Mix

•1/4 cup diced Red Onion

•1 4 oz can diced jalapeños

•1 Tablespoon Crushed Red Pepper Flakes

•Asian Vinaigrette Dressing

•1 package square wonton wrappers

•1 cup vegetable oil or extra virgin olive oil

•1/4 cup Chopped Cilantro

•Limes



Instructions

1.In a bowl mix together cole slaw mix (but do not use the cole slaw dressing that comes with it), cilantro and dice red onion.



2.Strain can of diced jalepenos making sure to eliminate as much of the juice as possible.

3.Add jalepenos to cole slaw mix.



4.Pour Asian Vinaigrette into cole slaw mix, you won’t need much. Use an amount that makes the cole slaw taste the way you want it. I use about 1/4 of a cup or less.



5.Stir cole slaw mixture together until all ingredients are well combined and refrigerate for a minimum of one hour.



6.Grill Chicken breasts and cut into small cubes.



7.In a preheated skillet warm up stir fry oil.



8.When oil is hot add chicken and crushed red pepper flakes.



9.Fry for about 2 minutes or so until chicken is hot and coated in stir fry oil.



10.Remove chicken from skillet and add 1 cup of vegetable oil to the pan.



11.Place a “strip” of cubed and fried chicken in the center of a wonton wrapper and fold the wrapper so that it resembles a taco.



12.Fry wonton wrapper with chicken inside for about 30 seconds or so until wonton wrapper is golden brown and crispy.



13.Top each taco with cole slaw mix and a sprinkle of chopped cilantro.



14.Give everyone a lime wedge to squeeze over their tacos.

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Spicy Sriracha Chicken Wings





10 pounds chicken wings, split

1/4 cup coriander seeds, crushed

1 teaspoon cumin seeds, crushed

1 teaspoon cinnamon

2 tablespoons kosher salt

1/4 cup extra-virgin olive oil

3/4 cup Sriracha chile sauce

1 1/2 sticks (12 tablespoons) unsalted butter, melted

1/2 cup chopped cilantro

Finely grated zest and juice of 3 limes

3 quarts vegetable oil, for frying



1.In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.

2.Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.

3.In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.

4.Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot.

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SPICY TACO DIP



1 lb spicy Italian sausage

1 can refried beans

1-8 oz. jar medium salsa

2 cups shredded cheddar cheese

2 cups shredded monterey Jack cheese

1-4 oz jar sliced black olives drained

1 cup slice green onions with tops

2 cups sour cream



Preheat oven to 350. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread beans in ungreased 2 1/2 quart shallow baking dish, then top with sausage. Pour salsa over sausage; sprinkle with cheese. Sprinkle olives and onions over top. Bake 20 to 30 minutes or until heated through. Spread with sour cream while hot and serve with tortilla chips.

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PIZZA DIP





1 - 8 oz. pkg. cream cheese (I use Philadelphia brand, others can be watery)

1/2 Cup Sour Cream

1 cup or more of pizza sauce



Mix cream cheese and sour cream together.



Spread this mixture on the bottom of a 9 x 13 glass pan.



Then spread the pizza sauce over the cream cheese/sour cream mixture.



Then place in layers as much of each as you like:



Finely chopped pepperoni,

Finely chopped onion,

Finely chopped green peppers,

Finely chopped canned mushrooms, (very well drained)

And finally, grated mozzarella cheese.



(These are only suggestions, you can use your favorite toppings)



Bake @ 350 degrees for 18 to 20 minutes, or until cheese bubbles.



Let cool for 10 minutes and serve right out of the pan with Triscuit crackers.

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Chile con Queso (from scratch!)



# 2 Tbs butter

# 1/2 medium onion, chopped

# 1 large garlic clove, chopped

# 1/4 tsp cumin

# black pepper

# 3 or 4 peeled canned tomatos, or 2 peeled fresh tomatos

# 2/3 C whole roasted green chiles

# 8 oz white cheese - Monterey Jack is ok

# 3 oz cream cheese, diced

# 1/2 - 2/3 C cream



Warm cheese to room temperature. Melt butter in small saucepan, add onion and garlic, cover and sweat for 5 minutes over low heat. Meanwhile, place the tomatos, green chiles, cumin and pepper in a food processor and chop throughly (don't puree). Add tomato mixture to pan, cook at medium heat for 3-5 minutes or until most of the water has evaporated.



Remove pan from heat, add cheese and stir until melted. Add cream to thin as needed. If you need to rewarm the dip use very low heat to avoid breaking down the cheese. Serve with tortilla chips, or flour tortillas

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Buffalo Wing Poppers



YUMMY! Get nice, big jalepeno's. I even got some red ones to pretty the dish up!



20 jalapeno peppers



1 package (8 ounces) cream cheese, softened



1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese



1 cup diced cooked chicken



1/2 cup blue cheese salad dressing



1/2 cup buffalo wing sauce



DIRECTIONS



Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small mixing bowl, combine the remaining ingredients. Pipe or stuff into pepper halves.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.



Buffalo Wing Poppers



20 jalapeno peppers



1 package (8 ounces) cream cheese, softened



1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese



1 cup diced cooked chicken



1/2 cup blue cheese salad dressing



1/2 cup buffalo wing sauce



DIRECTIONS



Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small mixing bowl, combine the remaining ingredients. Pipe or stuff into pepper halves.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.

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