February 7th
Today, I am talking about munchies! Sunday, February 7th, is a SUPERday for SUPERbowls and dishes to go along with a SUPER football game.
Whether you are rooting for the Chiefs or the Buckaneers, or you don’t really care, I have some recipes to make the day extra SUPERsplendiferous. I will be adding recipes to this all week, so if you don’t see what you are looking for today, check back later and you may find it.
Favorite Game Day Recipes
Homemade French Onion Dip
This is always my favorite go to for chip dips. It is quick and easy to make and I almost always have the ingredients on hand.
Servings 6 servings
Ingredients
- 1 cup sour cream
- 1 tbsp dried chopped onion
- 1 tsp onion powder
- 1 pinch garlic powder
- ¼ tsp kosher salt
- 1 tbsp fresh parsley finely chopped
Instructions
- Place sour cream in a small bowl. Add dried onion, onion powder, garlic powder, salt and parsley. Mix together until completely blended together. Refrigerate for at least an hour to allow the dried onions to soften and flavors to blend. May be stored in the refrigerator fo about a week.
30 Minute Chili
This fast, easy and delicious chili comes together quickly when you use canned kidney beans. It takes a little longer if you opt to cook them, either in the instant pot or on the stove top. It is on the spicy side as written, so if you prefer a more mild chili, start with 1/2 tsp each of cumin, cayenne and chili powder and increase to taste.
Servings 6
Equipment
- Instant Pot (optional)
Ingredients
- 1 lb hamburger browned and drained
- ½ lb left-over brisket optional
- 2½ tbs olive oil
- 1 large yellow onion chopped
- 6 large garlic cloves minced
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp ground cayenne
- 1 cup beef broth homemade is ideal
- 4 cups cooked kidney beans or 2-14.5 oz cans
- 2 cans diced tomatoes with juice 14.5 ounce cans
- 1 large green bell pepper diced
Instructions
Beans--skip this step if using canned kidney beans
- Prepare according to package directions OR
- Using an Instant Pot: rinse sort 1 lb of dried red kidney beans and place them into an Instant Pot, (you do not need to soak them first).
- Add 8 cups water and 1 tsp of saltCook on high pressure for 30 minutes and allow pressure to release naturally
- Brown and drain hamburger. (Since I just cooked up bacon for my double stuffed potato skins, I browned the burger in the rendered bacon grease for added flavor.)
- In a Dutch oven, sauté onion in olive oil until transparent. Add garlic and sauté until fragrant, about 30 seconds. Add seasonings, broth, beans and meat. Bring to a simmer and cook 20 minutes, stirring occasionally.Add green pepper and cook for an additional 10 minutes.Serve with chopped green onions, cilantro, shredded cheese and a dollop of sour cream.
Karens Pepper Poppers
These really are SUPER--SUPER easy and SUPER delicious!
Servings 16 appetizers
Equipment
- Jalapeño corer optional
Ingredients
- 8 large jalapeño peppers washed, cored and cut in half lengthwise
- 1 3-oz pkg cream cheese softened
- ½ cup finely shredded cheese Pepper Jack and/or Mexican blend
- ½ tsp Cajun seasoning or to taste
- 3-4 slices Bacon cooked, drained and finely chopped
Instructions
- If you don't have a jalapeño corer, cut jalapeños in half lengthwise and remove seeds and center membranesIn a small mixing bowl, combine the cream cheese and Cajun seasoning. Mix until evenly combined. Mix in shredded cheeseStuff about 1½ teaspoons full of cream cheese mixture into each pepper half.Sprinkle with bacon pieces and place on wire rack in a shallow baking pan.Bake uncovered at 350°F for 20-25 minutes, depending on size of peppers.
Perfect Pizza Dough
This is a recipe I have been tweaking for the past 35 years or so, and will most likely continue to do so. Sometimes I add olive oil to the dough, but most times the oil I drizzle into the bowl is enough. I must confess that I don't measure the pepper and the onion salt, a healthy shake of pepper and a nice mound of onion salt in the palm of my hand is just right. I also add about 1/4 teaspoon sugar into the warm water to help give the yeast a boost. I like to use 00 flour, (double zero is high protein/high starch/high gluten which makes it ideal for pasta and bread making), but all-purpose flour will work just fine.
Ingredients
- 1¾ cup 00 flour all-purpose can be substituted
- ¾ cup warm water
- 2¼ tsp dry yeast
- ¼ tsp coursely ground black pepper
- ½ tsp onion salt
- ¼-½ tsp Italian Seasoning optional
- Extra-Virgin Olive oil
Instructions
- Sprinkle yeast over warm water, stir and allow to stand until foamy
- Place flour, pepper, onion salt, Italian Seasoning (if using) in the bowl of a food processor.
- With food processor running, SLOWLY add yeast mixture in a steady stream until the dough forms into a ball. Continue processing about a minute to develop the gluten.
- Drizzle about a tablespoon of extra-virgin olive oil into a medium sized bowl. Place the dough into the bowl then flip it over- oiled side up, and cover with plastic wrap.
- Place in refrigerator and allow to raise for a minimum of 8 hours or up to 2 days.
Buffalo Wing Popcorn
This has to be my favorite popcorn recipe. I love making a big batch of this for football parties. It is spicy/sweet/crunchy and addictive.
Equipment
- Air-popper (optional)
Ingredients
- Nonstick vegetable oil spray
- 8 cups popped plain popcorn from ½ cup popcorn kernels
- ¾ cup granulated sugar
- ¼ cup Frank's Red Hot Original sauce
- 3 tbsp unsalted butter cut into pieces
- 1 tsp kosher salt
- ½ tsp baking soda
- ¼ tsp cayenne pepper
Instructions
- Preheat oven to 300° F. Line a rimmed baking sheet with parchment paper. Lightly coat parchment paper and a large bowl with nonstick spray; add popcorn to bowl. Set baking sheet aside.
- Bring sugar and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, (don't stir), until caramel is a deep amber color, 10-12 minutes.Remove from heat; add hot sauce and butter, (mixture will bubble vigorously), stir to combine. Return to a boil and cook another 3 minutes. Remove from heat; stir in salt, baking soda, and cayenne. Working quickly (and very carefully - caramel will be very hot), pour caramel mixture over popcorn and toss to coat.Spread out popcorn on prepared baking sheet and bake, tossing once, until dry, 15-20 minutes. Let cool.Do ahead; popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture
Turkey Meatballs with Peach Hot Sauce
This recipe is modified from one which was created by Churchill Downs Executive Chef David Danielson. Don't be intimidated by the habaneros-just be careful. I like heat so I left the seeds in one and seeded the other. It was still plenty spicy for our tastes.
Equipment
- Blender
Ingredients
Turkey Meatballs
- 1 lb ground turkey
- ½ yellow onion grated
- 1 cloves garlic finely minced
- 2 large eggs whole
- ½ Granny Smith apple peeled and grated
- ½ cup seasoned bread crumbs
- ¾ tsp fresh oregano finely chopped
- 1 tsp dried basil
- Kosher salt and fresh ground black pepper to taste
Peach Hot Sauce
- 3-4 large fresh peaches peeled, cored and chopped
- 2 habanero peppers
- ½ cup packed light brown sugar
- ¾ cup distilled white vinegar
- 1 tsp sea salt
- pinch fresh grated nutmeg
Instructions
- Bring a large pot of water to boil and place the peaches in the boiling water for 2-3 minutes. Transfer the peaches to an ice bath. Cut peaches in half, remove pit and pull the skins off. Cut them into medium sized dice and place in a saucepan.
- Habaneros are very hot so handle them with care. (They can even burn your fingers). Use gloves or I used a short bamboo skewer to hold the pepper in place to seed and stem it.
Turkey Meatballs
- Mix all ingredients in a mixer with the dough hook attachment, or use your hands.Cook a tiny piece of the mixture in a small pan like a burger patty to taste for seasoning.Once seasoned properly, portion the raw mixture into even 2 oz portions. (You can use a scale or a scoop to ensure that all of the meatballs are consistently sized.Melt 1½ tablespoons unsalted butter in a skillet placed over medium-high heat. Place meatballs in skillet and brown on all sides. Turn heat down and cook until instant read thermometer registers 180°F.
Peach Hot Sauce
- Combine the peaches, habaneros, brown sugar, and ½ cup of the vinegar in a large saucepanBring to a simmer over medium heat
- Remove from the heat and let mixture cool slightly.Transfer the mixture to a blender and blend until very smooth.Pour the mixture into a medium sauce pan, add the salt and nutmeg, and bring to a boil.Add the remaining ¼ cup vinegar
- Bring back to a boil and skim off any foam that rises to the top
- Remove from heat and pour into serving pitcher
Fish Tacos
I am a late-comer to the delights of fish tacos. For some reason, the idea just didn't appeal to me. I am now a believer! These are fast, easy, fresh and scrumptious.
Ingredients
- 24 small soft white corn tortillas
- 1 lbs fresh cod fillets
- ½ tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Fish Taco Sauce
- ½ cup sour cream
- ⅓ cup good mayonnaise
- 2 tbsp lime juice freshly squeezed
- 1 tsp garlic powder
- 1+ tsp Sriracha or to taste
Taco Toppings
- red cabbage finely sliced
- red onion diced
- fresh cilantro chopped
- Cotija cheese crumbled
- lime wedges
Instructions
- Combine seasonings in a bowl. Drizzle olive oil in a baking dish, large enough to accommodate the filets. Place the cod in the dish, sprinkle half the seasoning mix over the top. Flip the filets and sprinkle the remaining seasoning over top. Dot each filet with the butter and place in a 375°F oven for 20 minutes or until done.
- Combine sauce ingredients in a bowl and mix until blended.Warm tortillas in a lightly buttered cast iron skillet over med-high heat.
- Assemble tacos by placing a warm tortilla on a plate. Place some pieces of fish on the tortilla and squeeze some fresh lime over top. Top with red onion, cabbage, cilantro, taco sauce and Cotija cheese.
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