Super Bowl Prep Continues

The “Super Bowl” is finally here on this coming Sunday.  Hopefully your team is still in the chase.  Unfortunately, mine is not.

Last week I gave you a couple of dips/spreads to try this year.  Today, I have meatier dishes for you to serve at your Super Bowl party.

Wednesday’s “Mozzarella Stuffed Parmesan Meatballs” are a hearty item.  You can serve them with or without a sauce.  A marinara or BBQ sauce would go well with them.

I’ve got “Chicken Lettuce Cups” for you on Thursday.  These self-serve cups lets everyone put as much or as little as they desire in the lettuce cup.  Plus, it gives you something different from your usual football fare.

Remember as you are finishing up your party plans, to space things out.  It’s nice to have some food dishes during the pre-game, add or replace items at halftime and finish up at the start of the 4^th quarter with sweets/desserts to finish it off.

“Happy Cooking” on Super Bowl Sunday and I’ll have some Gluten-Free dishes next week.  Please spread the link and thanks for doing so.

Cannellini Bean Dip

Cannellini Bean Dip

(about 2½ cups)

Ingredients:

2 cans (15 oz.) Cannellini Beans, drained and rinsed

1 tbsp. White Wine Vinegar

! tbsp. Worcestershire Sauce

1 clove Fresh Garlic, coarsely chopped

1 tsp. Kosher Salt

½ tsp. Black Pepper

½ cup Olive Oil

3 tbsp. Fresh Chives, finely chopped

Assorted Crackers and/or Fresh Vegetables

Directions:

Place all ingredients but oil and chives in a food processor with blade attachment.  Turn on and slowly add oil until completely incorporated and mixture is smooth.  Add chives now and pulse 5 times to evenly incorporate.  Serve with crackers and/or fresh vegetables.

Note:               If you like a little heat, and your favorite hot sauce to taste before you add the chives.

Ideas for Future Efforts

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Pimiento Cheese Spread

Pimiento Cheese Spread

(2 cups)

Ingredients:

2 jars (4 oz. each) Pimientos

1 cup Sharp Cheddar Cheese, shredded

1 cup Whipped Cream Cheese

2 tbsp. Yellow Mustard

1 tsp. Tabasco

Assorted Crackers and/or Fresh Vegetables

Directions:

Combine all ingredients in a food processor with blade attachment.  Process until thick. Spreadable and well mixed.  Refrigerate until ready to use.  Can be made a day ahead.  Remove to counter 30 minutes before use to let soften up to be easily spreadable.  Serve with crackers and/or vegetables of choice.

Note:               You can adjust the amount of tabasco to personal taste or omit from recipe.

Ideas for Future Efforts

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Let's Start Getting Ready for the Super Bowl

The “Super Bowl” is February 5^th this year.  That’s less than 2 weeks away.  If you haven’t start, you better get moving on planning what you are going to do on Super Bowl Sunday.

Whether you are hosting a party or going to someone’s, you need to be thinking about what foods you are going to provide.

This week and next I have 4 recipes for you to give a try.  This week they are dips or spreads.  Next weeks are more substantial using ground beef.

“Pimiento Cheese Spread” is tomorrow’s (Wednesday) recipe.  It suggests crackers and/or fresh vegetables but it’s great as a spread on sliders and other sandwiches too.

Then on Thursday, we have “Cannellini Bean Dip” for your party.  This too is suggested with crackers and/or fresh vegetables.  But it’s good tortilla chips as well.

Don’t forget that the “Recipe Tabs” above have lots of other great party recipes that will work for your Super Bowl event.  So be sure to check them out as you are planning your food.

“Happy Cooking” until next week when I’ll have a couple more party recipes for you to taste.  Thanks and please spread my link to others.  Enjoy!

Chicken, Bacon, Potato Slow-Cooker Soup

Chicken, Bacon, Potato Slow-Cooker Soup

(6 servings)

Ingredients:

4 slices Bacon, diced

1½ lb. Bone-in Chicken Thighs, skinned

2 tsp. Mrs. Dash Garlic and Herb Seasoning

2 large Leeks, washed and thinly sliced

2 large Carrots, sliced

2 stalks Celery, sliced

4 cups Chicken Broth

¾ tsp. Kosher Salt

½ tsp. Black Pepper

5 sprigs Thyme

12 oz. Baby Potatoes, halved if too large

2 cups Fresh Baby Spinach, coarsely chopped

Directions:

In a large skillet, cook bacon over medium-high heat until crisp.  Remove to paper towel lined plate leaving a tsp. of drippings.  Sprinkle chicken with Mrs. Dash seasoning, add to pan and cook 8 minutes browning all sides.  Transfer chicken to a 6-qt. slow-cooker reserving drippings in pan.  Add leek, carrot and celery to pan and cook 5 minutes.  Stir in a cup of broth, scraping pan to loosen browned bits.  Add leek mixture, bacon, remaining 3 cups of broth, salt, pepper and thyme sprigs to slow-cooker.  Cover and cook on low for 2 hours.  Add potatoes, cover and cook another 2 hours or until potatoes are tender.  Remove chicken pieces to a cutting board, discard bones and cut into bite-size pieces.  Remove thyme sprigs before adding chicken back to slow-cooker.  Now add the spinach and stir until it wilts, then serve.

Note:               You could use bone-in chicken breast in place of the thighs.  But be careful, as they can be somewhat dry if over cooked.

Ideas for Future Efforts

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Ground Beef Slow-Cooker Stew

Ground Beef Slow-Cooker Stew

(6-8 servings)

Ingredients:

6 medium Carrots, cut into bite-size pieces

6 medium Potatoes, cut into bite-size pieces

2½ lb. Lean Ground Beef, crumbled

1½ cups Beef Broth

1½ tsp. Worcestershire Sauce

2 large cloves Fresh Garlic

2 medium Bay Leaves

1 tbsp. Salt

1 tsp. Black Pepper

1½ tsp. Paprika

4 medium Yellow Onions, course chop

2 stalks Celery, medium dice

Directions:

In a 6-qt. slow-cooker, add all the ingredients in order listed.  Cover and cook on low for 10 hours.  Uncover and stir to combine well before serving.

Note:               Adjust, by adding more beef broth, amount of liquid after uncovering if needed.

Ideas for Future Efforts

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Some Winter Slow-Cooker Dishes

January usually is the coldest month of the year, and so far, this one is living up to its reputation.  It’s also the time that everyone looks for comfort food that is warm and filling.

Well, one of the best ways to make such dishes, is the “Slow-Cooker” or “Crock Pot” as it used to be called.

This equipment comes in round or oval form.  It comes from the simple controls to the very sophisticated units that even have probes.  They offer a high and low heat setting.  Items typically take half the time on the high one as opposed to the low setting.  Many models have a warming mode to hold foods after they finish cooking.

The low setting will normally be 8 to 10 hours for a dish.  This makes nice for working families.  You can put the recipe in the slow-cooker in the morning before you leave for work and dinner is ready when you get home.

There are many recipes for this equipment.  Some require you to do a little cooking prep before going in the pot, but most do not.

I’ve got a stew recipe for you on Wednesday that uses ground beef in place of stew meat.  It’s “Ground Beef Slow-Cooker Stew” and it hits the spot.  Thursday, try “Chicken, Bacon, Potato Slow-Cooker Soup” for something a little different.

I hope these will help you handle the cold better this year.  “Happy Cooking” until next week and be sure to share this link with others.  Thanks.

Sweet Hawaiian Chicken (GF)

Sweet Hawaiian Chicken (GF)

(6-8 servings)

Ingredients:

2 lb. Boneless Skinless Chicken Breast, cubed

1 cup Pineapple Juice

½ cup Brown Sugar

1/3 cup Soy Sauce

4-6 cups Cooked Rice

Directions:

Place chicken in a 4-6 qt. Slow-cooker.  In a medium bowl, whisk together juice, sugar and soy sauce.  Pour mixture over the chicken and cook on low for 6-8 hours.  When done, serve over warm cooked rice.

Note:               You could use boneless skinless chicken thighs in this recipe if you prefer.

Note:               You might try adding pineapple chunks and chopped red pepper to the recipe.  This can help stretch the entrée for a few more portions and added flavor.

Ideas for Future Efforts

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Creamy Garlic Tuscan Chicken (GF)

Creamy Garlic Tuscan Chicken (GF)

(4-6 servings)

Ingredients:

1 ½ lb. Boneless Skinless Chicken Breast, thinly sliced

2 tbsp. Olive Oil

1 cup Heavy Whipping Cream

½ cup Chicken Broth

1 tsp. Garlic Powder

1 tsp. Italian Seasoning

½ cup Parmesan Cheese, grated

1 cup Fresh Spinach, chopped

½ cup Sun-Dried Tomatoes, patted dry and chopped

12 oz. pkg. GF Pasta of Choice, cooked

Directions:

In a large skillet over medium-high heat, add oil and chicken cooking until all sides are lightly browned and chicken is no longer pink.  Remove of a plate and set aside.  To same skillet, add cream, broth, garlic powder, Italian seasoning and Parmesan cheese.  Whisk until it starts to thicken.  Add spinach and tomatoes and let simmer until spinach starts to wilt.  Now add chicken back to pan and heat through.  Serve over GF pasta of choice.

Note:               All these ingredients should be gluten-free, but you always need to double check.  Please do this with even brands you are familiar with as companies do make changes to their products.

Ideas for Future Efforts

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A Couple of Gluten-Free Chicken Entrees to Try

It’s my “Gluten-Free” week on the blog and I have a couple of chicken entrees to try.  I believe that everyone, GF people and non gf people, will enjoy both recipes.  On the one, just use regular pasta instead of the gluten-free.

There’s something I’d like to point out or remind those needing to be gluten-free when following a recipe.  You need to be “diligent about checking labels.”  That includes re-checking ones you always use.

Companies change packaging, labels and “ingredients” periodically.  We just caught one with fresh almonds.  They are now processed on equipment that handle products with wheat.

This is one of the hardest parts of needing to be gluten-free.  You constantly have to be on your toes checking and re-checking everything in your life.

The recipes I put on this blog that say they are “GF” assumes you are confirming the ingredients you use meet that criteria.  The last thing I want is for someone, who can be hurt by gluten, to be exposed to it.

So be careful!

Wednesday’s recipe is “Creamy Garlic Tuscan Chicken” that is served over GF pasta.  “Sweet Hawaiian Chicken” comes to you on Thursday.  It’s served over rice.  If you like, try serving them both over mashed potatoes for something different.

Hope these will help give you a little more variety in your menu planning.  “Happy Cooking” until next week and please help spread the link to others.  Thank you.

Roasted Butternut Squash and Bacon Soup

Roasted Butternut Squash and Bacon Soup

(6 servings)

Ingredients:

3 lb. Butternut Squash, peeled, seeded and cut in 1-inch chunks

1 large Yellow Onion, diced

1 large Red Bell Pepper, cored and chopped

8 slices Bacon, divided, diced

2 tbsp. Olive Oil

2 cloves Fresh Garlic, minced

To taste, Kosher Salt and Black Pepper

½ tsp. Dried Thyme

2 ½ cups Chicken Broth

¼ cup Goat Cheese, crumbled

2 tbsp. Fresh Chives, chopped

Directions:

On a lightly oiled rimmed baking sheet, place squash, onion, pepper and half the bacon.  Add olive oil, garlic, salt and black pepper tossing to combine.  Place in a preheated 400-degree oven for 25 to 30 minutes, stirring halfway through.  In a skillet over medium-high heat, cook remaining bacon until browned and crispy.  Remove to a plate lined with paper towels.  In a large Dutch oven over medium heat, add the squash mixture and thyme and cook, stirring occasionally, until fragrant, about 2 minutes.  Add chicken broth and combine.  Taste and adjust seasoning with salt and pepper as needed.  Puree mixture with an immersion blender and bring to a boil.  Reduce heat and simmer until slightly thickened, about 10 minutes.  Adjust thickness with more chicken broth if needed until you get desired consistency.  Serve garnishing with the reserved bacon, goat cheese and chives.

Note:               If you don’t have an immersion blender, use a blender or food processor.  Do the mixture in small batches to be safe.

Ideas for Future Efforts

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Spiced Apple Butternut Squash Soup

Spiced Apple Butternut Squash Soup

(6 servings)

Ingredients:

3½ -4 lb. Butternut Squash

2 tsp. Extra Virgin Olive Oil

1 cup Red Onion, chopped

1 large Granny Smith Apple, peeled, seeded and coarsely chopped

¼ tsp. Ground Nutmeg (see note)

¼ tsp. Ground Cinnamon

¼ tsp. Ground Cardamom

¼ tsp. Ground Ginger

1/8 tsp. Ground Cloves

3 cups Chicken Broth (see note)

To taste Kosher Salt and Black Pepper

¼ cup Crème Fraiche

Directions:

Place a washed butternut squash on a rimmed baking pan and put in a pre-heated 350-degree oven for about 1 and a ¼ hours or until a skewer can easily go through the neck of the squash.  Let cool.  Heat oil in a large pot over medium heat.  Add onion and apple and cook, uncovered, until onion is translucent and apple is tender (about 5 minutes).  Add spices and cook, stirring, until fragrant (about 1 minute).  Halve cooled squash lengthwise and scrape out seeds and discard, then scoop out flesh and set aside.  Remove onion mixture from heat and stir in cooked squash and 2 cups of broth.  In batches, puree mixture in a blender or food processor until very smooth.  Return to pot and heat over medium heat to warm through and blend flavors (about 10 minutes).  Add more broth as needed to give you and consistency you desire.  Season to taste with salt and pepper and serve.  Top each bowl with crème fraiche.

Note:               It is best to use fresh nutmeg and grate it yourself if possible.

Note:               If you use vegetable broth in place of the chicken, it becomes a vegetarian soup.  Omit the crème fraiche too and it’s vegan.

Ideas for Future Efforts

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A Couple of Butternut Squash Soup Recipes

This week is about “Butternut Squash” and using it in soup recipes.

Butternut squash is one of my favorite squashes to eat.  It is a very versatile ingredient, as it can be the lead ingredient in a recipe or just a supporting member of many a dish.

In finding this week’s recipes, I learned something new and much safer.

I’ve always cut the butternut squash in half lengthwise and removed the seeds before baking it.  I have to say that as dense as this squash is, anyone cutting a raw one is lucky not to have cut themselves.

By roasting the squash whole, you avoid any chance of an accident with your knife.  So I encourage you to give it a try next time you need to bake a butternut squash.

Wednesday’s recipe is for “Spiced Apple Butternut Squash Soup” and it uses the technique I just mentioned above.

“Roasted Butternut Squash and Bacon Soup” comes to you on Thursday.  I don’t know too many things that bacon can’t improve, so give this one a try.

I hope everyone had a great holiday season and are ready for 2017, as we’re already in it.  Well, “Happy Cooking” until next week.  I’ll have some “Gluten-Free” recipes next week for you.  So let anyone who needs gluten-free know.  Thanks.