Super Bowl Homegating
December 25th, 2015
foodmain

Enjoy a hearty cup or two of chili as the action heats up on football Sundays.

The ultimate “homegate party” is not only about the football game, it is about the food. When friends and family gather, give them extra reason to cheer with spiced-up recipes.

Super Good Chili

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds ground beef chuck
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 12-ounce can diced tomatoes
  • 2 16-ounce cans pinto beans, drained and rinsed
  • 16-ounce can red kidney beans, drained and rinsed
  • 12 ounces beer
  • 4-ounce can diced green chilies
  • 1 tablespoon Tabasco original red sauce
  • 1½ teaspoons salt
  • Cheddar and Monterey Jack cheese, shredded; optional

Heat oil in a 5-quart saucepot over medium heat. Add the beef and cook until well browned on all sides, about 5 minutes. With a slotted spoon, remove to a bowl.

Add onion and garlic to the drippings in the saucepot. Cook over medium heat until tender, about 5 minutes.

Return the meat to the pot and stir in cumin. Cook 1 minute. Stir in the diced tomatoes with liquid, pinto beans, red kidney beans, beer, green chilies, Tabasco sauce and salt. Heat to boiling over high heat. Reduce the heat to low. Cover and simmer 20 minutes to blend flavors, stirring occasionally.

Serve with cheese, if desired.

Serves 6

Courtesy of Tabasco

 

Honey Dijon Pretzel Chicken Tenders

  • 1¼ pound chicken tenders
  • 1 egg, whisked
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • Salt and pepper
  • 1 cup crushed pretzels
  • 1 cup crushed honey Dijon-flavored almonds

Heat oven to 375 F.

Mix egg, mustard and spices. In a small bowl, coat raw chicken with mixture, and marinate in the refrigerator for 20 minutes.

Mix the pretzels and almonds, and spread on a large plate in an even layer. Coat each chicken tender in the pretzel-almond mixture, then place on a greased baking sheet. Bake for 20 minutes or until the chicken is cooked through.

Servings: 3 to 4

Courtesy of Blue Diamond

Blazin’ Buffalo Potato Skins

  • 3 pounds small russet potatoes
  • Olive oil cooking spray
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded rotisserie chicken
  • 1/4 cup buffalo wing sauce
  • 1/2 cup crushed Blue Diamond Hint of Sea Salt Nut-Thins
  • 1/3 cup chopped smoky-flavored almonds
  • 1/2 cup sour cream
  • 1/4 cup sliced green onion tops

Heat oven to 450 F. Line a baking sheet with foil.

Rinse the potatoes and pat dry; pierce with a fork or sharp knife. Place potatoes in a large microwave-safe bowl; cover and microwave on high for 15 minutes or until potatoes are soft when gently squeezed. Remove and let cool slightly.

Cut each potato in half and scoop out insides, leaving 1/4-inch rim of potato inside the skin. Place potato halves on the prepared baking sheet. Liberally spray both sides of potato skins with cooking spray. Bake for 15 minutes to crisp.

Sprinkle equal amounts of the cheese into each skin. Stir together the chicken and wing sauce, and spoon over the cheese. Top with nut chips and almonds, and bake for 5 minutes. Add a dollop of sour cream to each and sprinkle with green onions. Serve with additional wing sauce.

Serves 6 to 8

Courtesy of Blue Diamond

 

Bacon Avocado Dip

  • 1 large avocado, peeled and mashed
  • 1/2 tomato, seeded and chopped
  • 1/3 cup jalapeno flavored almonds, chopped
  • 1/4 cup diced red onion
  • 3 strips cooked bacon, roughly chopped
  • 2 tablespoons sour cream
  • 1 teaspoon minced garlic
  • Juice of 1/2 lime
  • Salt and pepper, to taste

Mix all ingredients in a small bowl.

Serve with tortilla chips or your favorite crackers.

Makes 1 cup

Courtesy of Blue Diamond 

 

Zucchini Parmesan Rounds

  • Nonstick cooking spray
  • 2 medium zucchini (about ¾ pound)
  • 1 tablespoon olive oil
  • ½ cup freshly grated Parmesan cheese
  • ½ cup plain dry bread crumbs
  • 1/8 teaspoon salt
  • Freshly ground black pepper, to taste
  • Paprika, to taste

Heat oven to 450 F. Lightly coat a baking sheet with the nonstick cooking spray.

Slice the zucchini into ¼-inch thick rounds, leaving the skin on. Place rounds in a resealable plastic bag with the olive oil, and shake to coat all sides.

Combine cheese, bread crumbs, salt, pepper and paprika in a small bowl.

Press each zucchini round into the cheese mixture, coating on both sides. Place in a single layer on the baking sheet.

Bake until browned and crisp, about 10 minutes. Remove with spatula and serve warm.

Courtesy of Midwest Dairy Association

 

Creamy Chicken Taquitos

  • 8 ounces cream cheese
  • 4 ounces diced green chiles
  • ½ cup salsa
  • 3 green onions (green and white parts), diced
  • 1 clove garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle chili powder
  • 2 cups shredded rotisserie chicken
  • 1 cup shredded pepper jack cheese
  • 1/3 cup minced cilantro
  • 10 to 12 small flour tortillas
  • Olive oil spray

Heat oven to 425 F. Line a rimmed baking sheet with parchment paper or nonstick liner.

In a large nonstick skillet over medium heat, add the cream cheese, diced green chilies, salsa, green onions, garlic, chili powder, cumin, smoked paprika and chipotle chili powder. Stir frequently until cream cheese is melted and the mixture is smooth.

Remove mixture from the heat. Stir in the chicken, pepper jack cheese and cilantro.

Add about 2 tablespoons of the chicken mixture to each tortilla, placing it slightly off center and keeping the mixture about 1 inch away from the edge. Roll up the tortilla and place seam side down on the baking sheet.

Gently mist the taquitos with olive oil. Bake for about 15 minutes, until lightly golden brown and the edges are crisp.

Serves 5 to 6

Courtesy of Sabra