Superbowl Snacks


Save/Share Story
digg reddit
newsvine Google
del.icio.us Yahoo!


For more information on The Kitchen Shoppe and the classes offered, head to their website.


Pepperoni Puffs



1 (10 ¾ oz) can condensed cream of chicken soup

¼ cup melted vegetable shortening

3 cups biscuit mix

¾ cup chopped pepperoni

2 T. finely chopped green onions

½ t. caraway seed



1. Preheat oven to 400 degrees.

2. In a bowl, combine soup and shortening; stir in biscuit mix; mix well. Fold in pepperoni, onions and caraway seed.

3. Drop by rounded tablespoons onto ungreased baking sheets. 4. Bake 15 minutes or until puffed and golden.





Warm Corn Dip



2 T. butter

¼ cup small dice onion

2 T. garlic-minced

3 cups corn

1 cup roasted poblano peppers, chopped

½ cup roasted red peppers, chopped

¼ cup green onions, finely chopped

4 oz. cheddar cheese, shredded

4 oz. Monterey Jack cheese, shredded

¾ cup sour cream

¾ cup mayonnaise

Seasoned salt

Salt and cayenne pepper to taste



1. Preheat oven to 375 degrees.

2. In a 10inch sauté pan set over a medium high heat, add the butter.
3. Once the butter is melted, add the onions and sauté for 3 to 4 minutes.
4. Add the jalapenos and the garlic and sauté for 2 more minutes.
5. Add the corn and sauté for 5 to 6 minutes.

6. Remove the corn, jalapenos, garlic and onion mixture to a mixing bowl.
7. Add the remaining ingredients to the mixing bowl and blend well. Season to taste with seasoning salt.

8. Place the dip in a greased casserole dish, and bake in the oven for 20 minutes or until the dip begins to bubble. Serve with chips.





Super Bowl Texas-Style Chili



2 lbs. steak

1 lb. stewed tomatoes

1 lb. whole tomatoes

½ lb. tomato sauce

1 cup water or beer

¼ cup chili seasoning

1 large red onion-chopped coarsely

2 garlic cloves-minced

2-6 fresh jalapenos, seeded and minced

2-6 dried arbole or Serrano peppers, whole

3 Anaheim or California chilis, chopped coarse

1 bell pepper, red or green, chopped

2 T. brown sugar

1 t. salt

2 t. black pepper

4 T. masa flour

2 cups cooked pinto beans



1. Trim the meat of all visible fat. If there is a large strip of fat on one side of the meat, save it whole. Cut meat in to ¼ inch cubes and brown it in a frying pan.

2. In a large pot, place tomatoes, tomato sauce and water or beer. Bring to a slow boil.

3. Add the meat, chili seasoning, onion, garlic, peppers, sugar, salt and pepper. If you are using the optional bell pepper, cut it into 1 inch strip and add them now. If you have that large piece of steak fat, add it now, if not, add 1 T. of cooking oil. Cover and reduce heat, simmer at least one hour, stirring occasionally. At the end of the simmering remove and discard the piece of steak fat.

4. Mix the masa flour with about ¼ cup water and add to the chili pot along with the pinto beans. Simmer an additional 30 minutes.





Creamy Avocado-Green Chile Dip



2 cloves garlic

¼ cup loosely packed fresh cilantro

1 (4 oz) can diced green chilies

½ cup sour cream

½ t. salt

1 large ripe avocado, halved



1. With the food processor running, drop the garlic cloves and cilantro into the bowl and process until finely chopped.
2. Add the green chiles, sour cream, salt and scrape the avocado flesh into the work bowl.
3. Process until blended into a smooth, creamy dip. Serve lightly chilled or at room temperature for fullest flavor.





Teriyaki Chicken Wings



Wings:

2 dozen chicken wings, about 3 ¼ lbs.

Salt and black pepper to taste

Olive oil

1 T. sesame seeds, lightly toasted

Leaves from ½ bunch of fresh cilantro, chopped



Teriyaki Sauce:

1 cup soy sauce

1 cup grapefruit juice

¼ cup hoisin sauce

¼ cup ketchup

3 T. rice wine vinegar

¼ cup brown sugar

1 fresh, hot red chile, halved

5 garlic cloves-halved

2 inch piece of fresh ginger, smashed with a large knife



1. Preheat the oven to 400 degrees.

2. Season the chicken with the salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.

3. Meanwhile combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl. Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.