Monday, February 15, 2010

Super Bowl Party

The Super Bowl was a great excuse to have people over to eat, drink, and watch the game. While neither Joe nor I are big football people, he went to college in New Orleans and has strong emotional ties to the city. We had taken several trips to New Orleans during Mardi Gras and were excited that the Saints were going to play in the Super Bowl. Our guests contributed with delicious appetizers and desserts, but I'll show you all what I made.

Buffalo Chicken Dip
source: Frank's Red Hot

Ingredients
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) chunk chicken breast in water, drained

Preparation
Combine cream cheese, salad dressing, buffalo sauce, and cheese. Mix in chicken. Either bake in an oven-safe dish at 350-degrees for 20 minutes or place in small crockpot for several hours on low. Serve with celery sticks or crackers.

Bourbon Slush
source: Evan Williams Cooking with Bourbon

Ingredients
12 oz frozen lemonade juice concentrate
6 oz frozen orange juice concentrate
2 1/2 cups brewed tea, cooled
1 cup sugar
2 cups bourbon
6 cups water

Preparation
Mix ingredients together until well-blended. Place in freezer until slushy. This will go quickly, so you might want to double the recipe!

Joe actually made these all by himself while I was prepping everything for the chili!

Jalapeno Poppers
source: The Pioneer Woman

Ingredients
Jalapenos
Cream cheese
Bacon

Preparation
Halve jalapenos and remove seeds and membranes. Fill with cream cheese and wrap with bacon. Bake on a pan with a rack at 375-degrees for 20-25 minutes.


I don't normally make beef chilis, so I didn't have a go-to recipe, though I had bookmarked this one a long time ago. It was delicious and had a lot of spice. I offered cheese, avocados, cilantro, green onions, sour cream, and green onions to top everyone's chili with. I doubled the recipe, which fit perfectly into my Dutch oven and fed everyone.

Paula Deen's Spicy Chili

adapted from Reservations not Required

Ingredients
  • 1 pound lean ground chuck
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1/2 jalapeno, minced
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon salt
  • 1 tablespoon fresh ground black pepper
  • 2 (15-ounce) cans ranch-style beans
  • 1 (15-ounce) can tomato sauce
  • 1 (10-ounce) can diced tomatoes and green chiles
Preparation

In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, jalapeno, garlic, chili powder, cumin, salt and pepper.

Stir in beans, tomato sauce, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.

5 comments:

Katie said...

Everything looks great!

penniesonaplatter said...

Great spread! I love that chicken dip!

hereinfranklin said...

I have to try that chicken dip...looks amazing. Do you prefer the mozzerella or blue cheese?

KMAYS said...

Cindy, I'm partial to blue cheese, but some people (like my father) aren't so into the stinky cheese. It just depends on your crowd.

Erin said...

That chili was truly awesome! Thanks for inviting me! I should post my dessert recipe sometime... I have so many posts in draft it's not even funny.

PS. Too bad I overslept and missed the bourbon slush!