Super Bowl Party - Some of My Favorite Dishes

Well it is Super Bowl week right here in Phoenix, Arizona!  How exciting!  Over the years I have hosted many Super Bowl parties - so for this week’s column, I would like to redirect you back to some of my favorites I have posted to my blog.  Hopefully some of these will give you inspiration to try for your own Super Bowl party! 

Hands down, one of the most popular snacks I make are the Seasoned Ritz Crackers.  These are ridiculously easy and will be devoured in no time. 

The Mini Chili Bread Bowls are also popular.  Lots of people like to each chili while watching football – so why not serve in a hollowed out dinner roll? 

Another good appetizer for a crowd is the Mexican Cheesecake – cheese, sour cream, green chilies, tomatoes, green onions, and olives prepared and ready to serve with tortilla chips – what’s not to love?

You can find the Breaded Ravioli on my blog too – these require a little bit more effort to prepare, but they are worth it.  Trust me.

My final suggestion for your Super Bowl party this year – Carol’sClam Dip.  This is my mother-in-law’s recipe and traditionally made by our family during the holidays, but it good ANY time of the year!  The bowl will be scraped clean – it’s that good. 

What are some of your favorite Super Bowl watching snacks?  I love to hear your feedback!  

Buffalo Chicken Spring Rolls

As I have shared in prior posts, the hubby and I play in a monthly Couples Euchre group.  Don’t know what Euchre is?  It’s a card game (pronounced u-ker) from the Midwest….and it’s a lot of fun!  I started our Couples Euchre group 7 years ago – in July to be exact.  I was 1 month away from delivering our first child.  The group has changed over the years, but we still play just about every month.  We rotate through the couples to host each time – but everyone is responsible for bringing an appetizer to share. 

This year, I have made something “buffalo style” for each Euchre we have attended and the hubby and I have only missed a couple.  Only one Euchre player has called me out on it so far - one of the guys even!  I really wanted to see if anyone would notice.  I suppose if they read this post, then they’ll definitely be on to me!

For July Euchre, I made Buffalo Chicken Spring Rolls.  They were delicious!  To the serving platter I added celery, carrots and of course some blue cheese and ranch dressing.   

The chicken can be made in advance - I actually took a couple of large chicken breasts and threw them in the crockpot with some of the Frank's Hot Buffalo Sauce and some salt & pepper.  Once they were cooked through, I shredded them. 

I think this would also be good with blue cheese crumbles inside or maybe even some of the scallions.

 

Buffalo Chicken Spring Rolls
Serves 8-12 as an appetizer

2 cups cooked, shredded chicken
1 package egg roll wrappers
¼ cup thinly sliced celery
¼ cup thinly sliced carrot
½ to ¾ cup Frank’s Hot Buffalo Sauce
Non-stick cooking spray
Blue Cheese and Ranch dressings (to serve)
Carrots and celery sticks (to serve)
Sliced scallions (to garnish)

Preheat oven to 350 degrees.  Combine chicken, sliced celery, sliced carrot, and buffalo sauce in a bowl.  Mix until well combined.  If you like your food a little bit more “saucey” – then add more sauce.  Place one of the egg roll wrappers down at a diagonal.  Add about 1 tablespoon of the chicken mixture to the middle of the wrapper.  Fold the bottom of the wrapper up, tucking it under the chicken and fold the sides in over the chicken.  Roll the rest of the way up.  Repeat until you have no chicken mixture remaining.  You will have extra egg roll wrappers – so save those in a zip top bag in the refrigerator for another use. 

Spray a baking sheet with the non-stick cooking spray and place spring rolls on top.  Bake 15 minutes or so until golden brown.

Garnish with scallions and serve with dressings and carrots/celery. 

Buffalo Chicken Sliders with a Celery Slaw

I recently published these sliders in my latest column for the Southeast Valley Ledger but wanted to share here as well!

If you have been following me for a while, you’ll know that the hubby and I play “Couples Euchre” each month with a number of our friends – we have eight couples in the group.  Each month a different couple hosts the night of cards and everyone brings an appetizer to share.  This month, I made buffalo chicken sliders with a celery ranch “slaw”.  I can’t take credit for the idea of adding the slaw; I found it on The Country Cook.

How did they turn out?  They were a hit!  I made enough to share with our neighbor – you’ll have to check out my blog post about The Perfect Gift, it’s about him.  Anyway – I told him that I wasn’t exactly providing dinner, that they were small and more like appetizers, so he’d want to add something else…perhaps a cold beer.  Perfect.  Just before heading out to Euchre I passed the small sandwiches and slaw over the fence line.  Shortly thereafter, I received a text message - his reaction was that they were “fan frickin' tastic”.   I hope you give these a try and think that they are just as tasty.   What’s even better about Euchre this month?  I took home 1^st place….

 

 

Buffalo Chicken Sliders with a Celery Ranch Slaw
Serves 12
Recipe adapted from The Country Cook

6 chicken breasts (frozen are fine)
1 ½ bottles of buffalo wing sauce (I prefer Frank's Red Hot Buffalo Wing Sauce)
Salt, pepper
4 ribs celery, thinly sliced
½ small red onion, thinly sliced
½ cup ranch dressing
4 tablespoons buffalo wing sauce
18-24 sliced dinner rolls, we used King's Hawaiian Honey Wheat Dinner Rolls

Place the chicken breasts in a crock pot and season with salt and pepper.  Cover with buffalo wing sauce.  If you are using frozen chicken, you’ll want to start these in the morning.   If they are thawed, you’ll need 4-5 hours.  Turn the chicken periodically throughout the day.  Once the chicken is cooked and tender, shred the meat into small pieces and return to the crock pot. 

To make the slaw, combine the celery, red onion, ranch dressing (or blue cheese dressing would work too), and buffalo wing sauce.  Add salt and pepper to taste. 

To serve, pile up a bunch of shredded chicken on a dinner roll and top with the celery slaw – delish!

Buffalo Chicken Dip - Two Ways

A girlfriend of mine made this buffalo chicken dip for our New Year's Eve party - it was DELICIOUS!  We have had a similar dip that is served in a crock pot - all mixed up - but this was more of a baked option.

The original recipe called for blue cheese dressing.  I know that there are many people who would prefer ranch dressing with their buffalo chicken over blue cheese (the hubby included).  So I made 1 1/2 times the amount in the recipe my girlfriend gave me and split it into two 8x8 dishes instead of serving it in on 9x13 dish.  One had ranch, one had blue cheese.   I also used two different cheeses for the topper (mostly to be able to more easily identify one from the other).   For the ranch dip I used a four cheese Mexican blend and for the blue cheese dip, I used a mild cheddar.

The version I made in the 8x8 pan ended up being a little thicker than the 9x13 but it still worked.  I made this for our monthly Couples Euchre night and added a spoon to each dish so everyone could serve some on their plate and dip their Tostitos Multigrain Scoops and cut celery into it.  It was very hearty - I ended up using a fork at times to get it into my chip!

Overall, the ranch version was more popular.  I enjoyed both - but we definitely had more of the ranch dish consumed!

Next time I may try to use blue cheese crumbles instead of the dressing - I'll let you know how it turns out!

I hope you try both - you can always cut down the recipe to make one 9x13 dish as well.    I cooked my chicken in the crock pot all day with some chicken broth and beer then shredded it.  Canned chicken can be used as well, but you will have a different texture. 

Buffalo Chicken Dip with Blue Cheese

Buffalo Chicken Dip with Ranch

Buffalo Chicken Dip - Two Ways
Serves 12

3 (8 oz) low fat Neufchâtel cheese, softened to room temperature (regular cream cheese can be used)
1 1/4 bottle Frank's Red Hot Buffalo Sauce
3 large chicken breasts (enough to make about 3 cups of shredded chicken)
Salt & Pepper
1 tablespoon garlic powder
chicken broth
bottle of beer
(use above ingredients after chicken breasts if following crock pot method to cook chicken)
3/4 jar Marie's Chunky Blue Cheese Dressing
1 cup (about) fat free ranch dressing (regular ranch can be used)
6-8 oz shredded cheddar cheese (or shredded cheese of your choice)
Scoops chips and celery sticks for serving

To make the chicken in the crock pot, the morning you are making the dip, add frozen chicken breasts to crock pot, bottle of beer, and some chicken broth to almost cover.  Cook on high for several hours.  Continue turning them throughout the day to cook them and start to break them apart.  Add salt and pepper as well as garlic powder.  Once cooked, finely shred the chicken, remove from liquid, add a little bit more salt and pepper.  Set aside.

Once you are ready to make dip and the cheese is at room temperature, preheat oven to 375 degrees. Add the shredded chicken and Frank's Red Hot Buffalo Sauce to a large saute pan.  Stir to coat.

Between your two 8x8 pans, spread your softened Neufchâtel cheese (12 oz in each pan).   Next, split your shredded chicken between the two pans like this:

To one of the pans, dollop spoonfuls of the Marie's Chunky Blue Cheese Dressing and spread out to cover the chicken.  To the other pan, pour the ranch dressing and spread out to cover chicken.

Add shredded cheese to each pan, enough to cover dressing.

Bake for 20 minutes, or until cheese is melted.  Up your oven temperature to a broil, move up the rack, and cook until the cheese is nice and broiled.  Serve warm with chips and celery.

Buffalo Chicken Dip with Ranch

Buffalo Chicken Dip with Blue Cheese

Breaded Ravioli

Each month, we participate in a "Couples Euchre Night" - one couple hosts, providing the house, drinks, and dessert and the other 7 couples bring an appetizer to share.   We enjoy this night every month and I love trying to find a recipe that will be a big hit with the group of 16! 

The participants of this group have evolved over time, but this group has been playing for 6 years now. We have had months when everyone has the same idea on their mind and we end up with 4 platters of buffalo wings or a night where everyone brings some sort of dip!

Last weekend, I decided to make Breaded Ravioli out of one of my Costco cookbooks - yep, Costco cookbooks.  Every year, the day after Thanksgiving, I head to Costco to pick up my free cookbook that they hand out until they are all gone.  I don't think every Costco does this, but I know mine does! 

This was pretty easy to make - I prepared ahead of time and heated just before heading out of the house.  They would have been good in a chafing dish, but tasted great at room temperature too.  There was a lot of cooking in my kitchen over the weekend as we hosted dinner for others on Friday and Sunday - so on Saturday decided to not make it too much work and served the ravioli with a store bought marinara sauce for dipping.  Normally I would have probably made my own. 

I hope you give these a try and enjoy!

Breaded Ravioli
Serves 4-6
Recipe courtesy of Cooking In Style The Costco Way

1/4 cup all-purpose flour
2 large eggs
4 teaspoons milk
1/2-1 cup seasoned dry bread crumbs
12 frozen four-cheese ravioli, thawed
3 cups vegetable, corn, or canola oil
1 tablespoon grated Parmesan or other cheese
Prepared marinara sauce or salsa

Place flour in a shallow bowl.  (I added salt and pepper to the flour)

Combine eggs and milk in a small bowl.

Place bread crumbs in another bowl.

Gently coat each ravioli with flour.  Dip the egg mixture and then coat with bread crumbs.

Pour oil into heavy frying pan and heat until it sizzles.  Fry ravioli 4 at a time for about 2 minutes, or until golden brown.

Drain on paper towels and sprinkle with grated Parmesan.

Cut ravioli in half, insert a toothpick in each half and serve with marinara sauce or salsa.

Mini Chili Bread Bowls

I have to start off by saying that I am not a huge fan of chili, but the hubby is as are many others!  I decided to shake things up a bit and create an appetizer with the chili by serving it in a mini bread bowl. This was super easy and very popular amongst those chili eaters at the party where we shared it!

The one thing I have learned from the hubby about making chili, is that it is all about taste testing - now, this holds true for most things that I cook, but chili can be made in so many different ways, it is important to taste it during the cooking process to ensure it is making YOUR taste buds happy!  Because of this, you won't find an "ingredients" photo on this post!   The hubby prepared this and he adds different spices, etc each time he makes it!  So - I asked him to write it down as he went this time around to give you an idea of what went into this particular batch!

Mini Chili Bread Bowls
Serves 16-18 (as appetizers)

1 1/2 pounds lean ground meat (this time we used 93% lean ground beef)
16 ounce can kidney beans, drained
2 14 ounce cans petite diced tomatoes
1 teaspoon Italian seasoning
1 package chili seasoning
Salt & pepper to taste
1 tablespoon dried garlic
1 tablespoon onion powder
1 yellow bell pepper, diced
1 red bell pepper, diced
1/2 large white onion, diced
Olive oil

To serve:
Sharp cheddar cheese, shredded
1/2 large white onion, diced
Small dinner rolls

In a large stock pot, add 1-2 tablespoons of olive oil, enough to coat the bottom.  Add the ground meat and begin to brown.  While the meat is cooking, you can take the time to dice your peppers and onions.  Keep an eye on the meat, stirring frequently and breaking up with a wooden spoon.  Once your peppers and onions are diced, add to the pot.  Continue stirring, cooking, and breaking up the meat.  Once the meat is almost completely cooked, (no longer pink), add the kidney beans, tomatoes, Italian seasoning, chili seasoning, salt, pepper, dried garlic, and onion powder. 

Once the meat is cooked, go ahead and start tasting - add more of anything (or ingredients not listed!) until it makes you happy! 

Cool, cover, and refrigerate - all day.

To prepare the mini bread bowls, we bought a giant bag of dinner rolls from Costco, we bought too many - but I always do that, I'd rather have too much than not enough!   We toasted the rolls by putting them on a cookie sheet and heating them on the grill over low heat for about 30 minutes.  This can be done in the oven too - just brown and crisp them.  Then, take a paring knife to the top of each dinner roll and cut out a small opening.  We left the tops on each roll for the guests to remove before filling with chili!

About 2 hours prior to serving, bring the chili back out and put in a crock pot - warm on high until heated through.  You can also reheat and keep warm on the stove during your party.  Serve with mini bread bowls, shredded cheese, and diced onions.

Crock Pot Chicken Tacos

This is one of my family's favorite meals!  Taco night is requested almost weekly!  When I made it this week, I only used 2 chicken breasts - but I would normally use 4-5 so that I can freeze the extras for chicken enchiladas or chicken quesadillas.  I actually only had 2 chicken breasts in my freezer - so that made my decision for me!

We generally serve tacos with Uncle Ben's Ready Whole Grain Medley Brown & Wild Rice along with corn.

Crock Pot Chicken Tacos
Serves 4

Ingredients:

2-3 frozen chicken breasts (add more if you want leftovers)
1 packet taco seasoning mix
Juice of a lime
Bottle of beer (I typically use some sort of beer from south of the border)

To serve:
Hard and soft taco shells (warmed)
Shredded cheese
Shredded lettuce
Sliced olives
Taco sauce
Plus any other taco toppings you enjoy!

Throw everything into a crock pot!  You can start this in the morning (9:00 a.m. or so) and let it cook on low all day.  If you start it later (11:00 a.m. or later) - I would suggest starting on high and turning down to low after a few hours.  We eat dinner at 6:00 p.m. every night - so my start time is based on that! 

Turn chicken breasts a couple of times throughout the day, try to not lift the crock pot lid too many times - you'll let the heat escape!

An hour or so before serving, take two forks and shred the chicken - this will happen very easily!

Serve with warmed soft and hard taco shells, shredded lettuce, sliced olives, shredded cheese, and taco sauce!  Plus whatever else you might like on your tacos!  Guacamole, sour cream, pico de gallo, diced onion, diced avocado.................

Bread Bowl Cheese Dip

You can certainly play around with the ingredients on this one - but wow, is it good!

Bread Bowl Cheese Dip
Serves 6-8

Preheat oven to 400 degrees.

8 slices of bacon, cooked and chopped (I use turkey bacon - but only Oscar Mayer turkey bacon)
8 oz cream cheese, softened (I did use fat free!)
2 cups sour cream (I used low fat!)
14 oz can artichoke bottoms, chopped.  You can also use the hearts, I just like the bottoms better!
2 scallions, chopped
4 oz can green chilies
2 cups shredded sharp cheddar cheese (so...used full fat, it can't be ALL low fat!)
8 oz frozen chopped spinach, thawed, drained, and dried
1 round loaf of bread, hollowed out.  Reserve inside of bread for dipping later.
crackers, carrots, celery, etc to serve with the dip

Combine the bacon, cream cheese, sour cream, artichokes, scallions, green chilies, cheddar cheese, and spinach in a large bowl.  Mix well.  Pour mixture into hollowed out bread bowl, wrap in foil, and bake for 1 hour.  Serve with crackers, remaining bread pieces, carrots, etc.
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BBQ Pork Sliders

These are always a huge hit and super easy!  Best of all - they make your home smell wonderful!

BBQ Pork Sliders
Serves 8-10

4 pounds pork tenderloin
Two 28 oz BBQ sauce - I use Jack Daniels Original, but you can use whatever, or make your own!
1 dozen slider rolls
coleslaw

Pour some of the BBQ sauce into the bottom of a crock pot.  Add the pork and pour the rest of the first bottle of BBQ sauce over the top.  Add more if the pork isn't quite covered.  This will cook on low for 6-8 hours, or on high for 4-6.  When I use the crock pot, I always start everything on high in the morning, then turn it down to low by lunch. 

Continue to turn the pork throughout the day.  Later in the day, the pork will begin to fall apart, at that point, take two forks and shred it. 

Serve on the slider rolls with the coleslaw and extra sauce. 
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Buffalo Chicken in a Cup? What's NOT to Love?

We are part of a monthly couples Euchre night.....aka a card game with lots of alcohol and food.  We all bring appetizers to share and rotate homes each month.  Thanks to Gimme Some Oven, this month, I borrowed an idea from her and made Buffalo Chicken Cups.  These were a HUGE hit at Euchre night this month!  The hubby is not a fan of blue cheese, so I put some fat free ranch dressing in a squeeze bottle and drizzled half of the cups with ranch dressing!  They are best served immediately, if you plan to have them sit out over the course of an evening, definitely use a chafing dish!  Delicious!!!

You can find the recipe here:  Buffalo Chicken Cups

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Super Bowl Sunday

Although we were cheering on the Patriots (mostly because the older boy's teacher is a HUGE Patriot's fan!), we enjoyed a fun Super Bowl party with lots of food, drink, and fun for the kids!  I served a homemade salsa with multi grain tortilla chips, cantaloupe and strawberries with a Grand Marnier fruit dip, a super yummy cheese, spinach, artichoke heart, plus a-whole-bunch-of-other-good-stuff dip baked in a bread bowl, a tried and true favorite of ours and our friends - seasoned Ritz crackers, BBQ pork sliders, and last but not least, homemade cheese pizza for the kids!!!

Recipes below!!!

BBQ Pork Sliders

These are always a huge hit and super easy!  Best of all - they make your home smell wonderful!

BBQ Pork Sliders
Serves 8-10

4 pounds pork tenderloin
Two 28 oz BBQ sauce - I use Jack Daniels Original, but you can use whatever, or make your own!
1 dozen slider rolls
coleslaw

Pour some of the BBQ sauce into the bottom of a crock pot.  Add the pork and pour the rest of the first bottle of BBQ sauce over the top.  Add more if the pork isn't quite covered.  This will cook on low for 6-8 hours, or on high for 4-6.  When I use the crock pot, I always start everything on high in the morning, then turn it down to low by lunch. 

Continue to turn the pork throughout the day.  Later in the day, the pork will begin to fall apart, at that point, take two forks and shred it. 

Serve on the slider rolls with the coleslaw and extra sauce. 

Grand Marnier Fruit Dip
I can't take credit for this recipe - it came from Pomegranates and Prickly Pears, a cookbook by the Junior League of Phoenix, but I did change it up this time by using Grand Marnier instead of Amaretto - which is what is in the original recipe.  It was still delicious!

Grand Marnier Fruit Dip

Serves 4-6

2 cups sour cream (I used low fat)

1/4 brown sugar

2-4 tablespoons Grand Marnier

Combine all ingredients.  Chill, covered, for several hours or even overnight.  Serve with fresh cut fruit.

Homemade Salsa

Homemade salsa always tastes so much better than something out of a jar!  Plus - you can be so creative with it and add whatever you'd like!   The unique ingredient this time around?  Pomegranate seeds - loved them!

Homemade Salsa

Serves 6-8

Two 14 oz cans fire roasted tomatoes, drained

Medium onion (I used a sweet onion this time, would also recommend red), diced

Two 4 oz cans chopped green chilies

1-2 cloves garlic, minced

4 tablespoons red wine vinegar

2 tablespoons olive oil

2-3 scallions, chopped (green part too!)

15.5 oz can black beans, drained and rinsed

1 1/2 - 2 cups corn - best if you have grilled the cob and cut it off, but frozen or canned will work too!

2 teaspoons cumin

Handful cilantro, chopped

Salt and pepper to taste

4.3 oz tub of pomegranate seeds

Juice of one lime

Avocado, chopped

In a large bowl, combine the tomatoes, onion, green chilies, garlic, red wine vinegar, olive oil, scallions, black beans, corn, cumin, cilantro, salt, and pepper.  Let this sit for several hours.  When ready to serve, I always drain off the excess liquid (that's why I add the lime juice last!).  Add the pomegranate seeds, lime juice, and avocado.  Transfer to a serving plate and pair with tortilla chips!  I love the multi-grain tortilla chips - they taste wonderful with this! 

Seasoned Ritz Crackers

A friend of mine gave me this recipe - I think it probably came straight off of the side of the cracker box at some point, but I have used it for years and everyone loves it! 

Seasoned Ritz Crackers

Serves 10-12

3 boxes of Ritz Cheese Bits

1/2 cup vegetable oil

1 packet of Hidden Valley Ranch Original Ranch Salad dressing

1 teaspoon celery salt

1 heaping tablespoon dried dill

1 teaspoon garlic powder

Place crackers in a large sealable container.  In a bowl, mix all other ingredients and invert over crackers to coat.  Refrigerate for at least 24 hours, turning the container periodically to coat crackers.  Bring mixture to room temperature before serving.

Bread Bowl Cheese Dip

You can certainly play around with the ingredients on this one - but wow, is it good! 

Bread Bowl Cheese Dip
Serves 6-8

Preheat oven to 400 degrees.

8 slices of bacon, cooked and chopped (I use turkey bacon - but only Oscar Mayer turkey bacon)
8 oz cream cheese, softened (I did use fat free!)
2 cups sour cream (I used low fat!)
14 oz can artichoke bottoms, chopped.  You can also use the hearts, I just like the bottoms better!
2 scallions, chopped
4 oz can green chilies
2 cups shredded sharp cheddar cheese (so...used full fat, it can't be ALL low fat!)
8 oz frozen chopped spinach, thawed, drained, and dried
1 round loaf of bread, hollowed out.  Reserve inside of bread for dipping later.
crackers, carrots, celery, etc to serve with the dip

Combine the bacon, cream cheese, sour cream, artichokes, scallions, green chilies, cheddar cheese, and spinach in a large bowl.  Mix well.  Pour mixture into hollowed out bread bowl, wrap in foil, and bake for 1 hour.  Serve with crackers, remaining bread pieces, carrots, etc. 

Homemade Pizza
My boys love pizza, so do their "best friends".  Instead of ordering pizza, I love to make them one from scratch - it is really very easy and you know exactly what your kids are eating!  I even make the sauce, but I'm not QUITE ready to share that recipe!  They are young - they still only want cheese on their pizza, but hey, I'm OK with that! 

Homemade Pizza

Makes 1 pizza

1 cup warm water

1 packet yeast

3 cups flour (plus more for kneading)

1 teaspoon salt

1 teaspoon sugar (you can substitute honey here too)

3 tablespoons olive oil

Sauce

2 cups Mozzarella cheese

1 cup Parmesan cheese

1 tablespoon cornmeal

Preheat oven to 350 degrees.

Pour the water into a mixing bowl and add the yeast.  Let sit for 5 minutes.  Add the salt, sugar, and 1 tablespoon olive oil.  Start mixing, I use a stand mixer for this with the dough hook attachment.  Slowly add in the flour, one cup at a time, until the dough is no longer sticking to the sides and is forming into a ball.  If it is too sticky, add more flour, if it isn't coming together, add more water. 

Knead on a floured surface for a few minutes to stretch out.  Coat a large bowl with 1 tablespoon olive oil.  Add the dough and turn to coat with the olive oil.  Cover with a damp towel and put bowl in a warm place, free from drafts.  Let rise for at least 1 1/2 - 2 hours. 

Once you are ready to make the pizza, punch the down down and roll out dough.  I use a pizza stone, so I spread out the cornmeal on the pizza stone to prevent the pizza from sticking.  Place the pizza dough on the stone and roll up the edges.  Add the sauce, toppings, and cheeses.  Before putting in the oven, drizzle the final tablespoon of olive oil to the top of the pizza. 

Bake at 350 for 25-30 minutes.  Once done, let sit for 5-10 minutes out of the oven before slicing. 

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