White Chicken Chili

white chili

INGREDIENTS

  •  1 T olive oil
  • 1/2 onion, diced
  • 1/2 jalapeno, minced
  • 1 cooked rotisserie chicken, chopped
  • 2 cloves garlic, chopped finely
  • 1 T chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne pepper ground (opt.)
  • s & p to taste
  • 1 package frozen corn
  • 1 can white navy beans, drained
  • 1 large container of chicken stock

DIRECTIONS

  1. In large soup pan, heat the olive oil over medium heat and add onions – cook until transparent.
  2. Add garlic and jalapeno and cook a few more minutes.
  3. Add spices, chicken, stock, corn, beans, and let boil.  Reduce heat and simmer for about 20 minutes.

Addition:  I add 2 cups cooked rice at the end and it makes it a nice consistency.

Toppings:

sour cream, shredded Monterrey Jack cheese, cilantro, avocado, tortilla strips

Seven Layer Dip Cups

super bowl appetizer

INGREDIENTS

6 flour tortillas
1 14-ounce can refried beans
1 bag Mexican blend cheese
1 cup guacamole
1 cup salsa
¾ cup sour cream
½ cup green onions, chopped
1 tomato, finely diced

PREPARATION

  1. Preheat oven to 350ºF
    2. Cut flour tortillas into large squares and then divide each into quarters, making 4 smaller equally sized square pieces, per flour tortilla.
    3. Generously coat a standard-size muffin tin with nonstick cooking spray.
    4. Line each cup of prepared muffin tin with a tortilla sheet.
    5. Spoon a tablespoon of refried beans into each sheet.
    6. Sprinkle shredded cheese over each sheet.
    7. Place another sheet on top of the bean/cheese mixture and press so it flattens.
    8. Cook for 15 minutes.
    9. Spoon in a tablespoon of guacamole, sour cream, and salsa into each cup then top with green onions and tomato.
    10. Enjoy!

Recipe Credit:  Tasty

I love this twist on a 7 Layer Dip because it’s individual finger food instead of a messy platter with people hovering and double dipping!

Jalapeño Popper Dip

super bowl apptizers 1

INGREDIENTS

  • 1 8 oz block cream cheese, softened
  • 1/3 c. mayo
  • 1/3 c. sour cream
  • 1 tsp. garlic powder
  • 10 slices chopped cooked bacon
  • 2 jalapeños, minced
  • 1 1/2 c. shredded Cheddar
  • 1 1/2 c. Shredded Monterey Jack
  • kosher salt
  • Freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 350º. In a large bowl, stir together cream cheese, mayo, sour cream, garlic powder, most of cooked bacon (reserve some for topping), most of the jalapeños (reserve some for topping), and 1 cup cheddar, and 1 cup Monterey Jack and season with salt and pepper.
  2. Transfer to a skillet for baking and sprinkle with remaining 1/2 cups cheddar and Monterey Jack, bacon, and jalapeños.
  3. Bake until bubbly, 15 minutes. (If desired, broil 3 minutes.)

Recipe Credit: Delish

Mario Batali’s Big Game Wings

What would the big game be without some wings!?

wings

INGREDIENTS

WHITE BARBECUE DIPPING SAUCE
  • 1 c. Greek yogurt
  • 1/4 c. apple cider vinegar
  • Zest and juice of 1 lemon
  • 1 tbsp. Tabasco Chipotle Sauce
  • 2 tbsp. molasses
  • 1 tsp. salt
CHICKEN WINGS
  • 2 tbsp. ancho chili powder
  • 2 tbsp. smoked paprika (I LOVE smoked paprika!)
  • 1 tsp. cayenne
  • 1 tbsp. ground cumin
  • 3 tbsp. Chinese 5 spice powder
  • 1 tsp. salt
  • 1 jalapeño finely chopped, with seeds (I did not use the seeds)
  • 1/4 c. extra-virgin olive oil
  • 1/4 c. Tabasco Original Red Sauce, plus ¼ cup
  • 24 chicken wings
  • 1 bunch scallions, thinly sliced

DIRECTIONS

  1. In a medium bowl, combine all the ingredients for the barbecue sauce. Cover until ready to use or keep cold in the refrigerator.
  2. In a small bowl, combine the dry ingredients and the chopped jalapeño and set aside.
  3. Meanwhile, in a large bowl, combine oil and ¼ cup Tabasco Sauce, then add in the wings and toss to coat evenly. Sprinkle liberally with the spice mixture and toss to distribute spices. Put everything in a plastic zipper bag, seal, and refrigerate for at least 4 hours, up to 24 hours.
  4. Grill wings over medium-high heat until the meat is no longer pink near the bone, about 18 minutes. Make sure to turn them every few minutes to get an even, dark char. Remove the cooked wings from the grill and toss them in a clean bowl with remaining Tabasco Sauce and the scallions until evenly coated.
  5. Serve the wings with the white barbecue dipping sauce.

I searched for a new and unique grilled wings recipe and this one  from delish looked great.  I made these without the Chinese spice (since I didn’t have any) and it still turned out so well.  I also didn’t do the final toss in the Tabasco sauce after grilling – didn’t think it needed it.  The BBQ sauce is so yummy!  

Mustard-Beer Dip 

mustard dip

 

Simmer 12 ounces pale ale until reduced by half. Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each dry mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.  Serve with Pretzel knots (recipe below).

Soft Pretzel Bites

pretzel
Little pillows of pretzel dough, puffed and baked to perfection. Recipe from PocketChangeGourmet.com
 
Ingredients
Pretzel Dough
  • 1½ cups warm water (110-115 F)
  • 2 teaspoons sugar
  • 2 teaspoons kosher salt
  • 2¼ teaspoons instant yeast
  • 4½ cups all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • Vegetable oil for greasing the bowl
Boiling them
  • 10 cups water
  • ⅔ cup baking soda
  • Kosher salt
Egg Mixture for brushing
  • 1 egg yolk
  • 1 tablespoon of water
Instructions
To Make The Pretzel Dough
  1. Combine the warm water, sugar, salt and yeast in your stand mixer bowl. Mix together with a spatula to dissolve the yeast.
  2. Fit the paddle attachment to the mixer and add in the flour and melted butter and mix just until the dough comes together.
  3. Switch to your dough hook and knead on low until the dough is smooth and pulls away from the sides of the bowl.
  4. Transfer the dough to a greased bowl and turn the dough to coat. Cover and let rise in a warm place until it has doubled in size. Takes 50-60 minutes.
Cooking the bites
  1. Preheat your oven to 425 F.
  2. Line a couple of baking sheets with parchment paper and lightly spray with cooking oil.
  3. Bring water and baking soda to a boil in a large stockpot.
  4. Turn the dough out onto a lightly floured surface and gently deflate. Divide into 6 equal portions.
  5. Work with one piece at a time roll the dough into a rope 1″ in diameter, using a pizza cutter cut into 1″ bite size segments.
  6. Repeat with the remaining dough.
  7. Boil the pretzel bites in batches so as not to overcrowd them. Boil each batch for 30 to 40 seconds, stirring a couple times to coat all the surfaces.
  8. Remove from the boiling water with a slotted spoon and place on the baking sheets.
  9. When all the pretzels are boiled whisk together the egg yolk and water. Brush the pretzel bites with egg mixture and sprinkle with salt.
  10. Cook in the preheated oven for 9-11 minutes or until browned to your liking.