Wednesday, January 28, 2009

Super Bowl Menu Part III

Spinach and Artichoke Dip

This great spinach and artichoke dip recipe comes from Kevin, from the blog Closet Cooking. The great thing about spinach and artichoke dip, besides the fact it's a party favorite, is just how easy it is to make. Mix it up, bake to a bubbly, golden brown, and serve with your favorite breads and crackers. Makes about 24 Portions of Hot Spinach And Artichoke Dip

Prep Time: 10 minutes
Cook Time: 30 minutes

1/2 (10 ounce) package frozen chopped spinach, thawed, drained
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, very finely minced
1/2 teaspoon hot sauce
1/4 cup grated Parmigiano Reggiano cheese, or domestic Parmesan cheese
1/4 cup mozzarella, grated

Preparation:Mix everything and pour it into a baking dish. Bake in a preheated 350 degrees F. oven until bubbling and golden brown on top, about 30 minutes.

Spicy Three-Bean Vegetable Chili Recipe

This spicy three-bean vegetable chili recipe is so tasty and satisfying, you'll forget it's vegetarian. You can use whatever combination of beans you like, but the three varieties called for in this chili recipe work very well together. Makes 6 Bowls of Spicy Three-Bean Vegetable Chili

Prep Time: 20 minutes
Cook Time: 40 minutes

1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 jalapeño, seeded, minced
1 red bell pepper, seeded, diced
1/2 tsp dried oregano
1/2 tsp chipotle chili powder (or more for spicier chili)
1 tbsp ground cumin
2 tbsp ancho chili powder (or other chili powder)
1 cup tomato sauce
4 cups water
1 (15-oz) can black beans, drained
1 (15-oz) can pinto beans, drained
1 (15-oz) can red kidney beans, drained
1 pound package frozen sweet corn, thawed, drained well
salt and fresh ground black pepper to taste
6 oz pepper Jack cheese, shredded

Add the olive oil and onions to a pot, and place over medium heat. Saute the onions until they are translucent, about 5-6 minutes. Add the garlic, jalapeño, red bell pepper, oregano, chipotle, cumin, and chili powder. Cook stirring for 3 minutes. Add the tomato sauce, water, black beans, pinto beans, kidney beans, and corn. Bring to a simmer, reduce heat to low, and cook for 20 minutes. After 20 minutes, take a potato masher, or spatula, and mash some of the beans against the bottom of the pot. This will thicken the chili. The more you mash the thicker it will become as it cooks. For a medium-thick texture mash about 1/4 of the beans (you can always mash more later). Stir well and simmer for another 10 minutes. Serve in bowls with shredded cheese on top. You can also top with any traditional garnishes like cilantro, sour cream, etc.

Cajun Appetizer Meatballs

This is a spicy appetizer meatball recipe with a sweet and tangy sauce. Try it over a bed of egg noodles.

Prep Time:

Cook Time:

Ready in:

4 servings

1 pound lean ground beef1 1/2 teaspoons hot pepper sauce2 tablespoons Cajun seasoning1 tablespoon Worcestershire sauce1 tablespoon dried parsley1/4 cup finely chopped onion1/4 cup fresh bread crumbs1/4 cup milk1 egg1/2 cup barbeque sauce1/2 cup peach preserves

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
Form the mixture into golf ball sized meatballs and place on the prepared baking sheet.
Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
In a small bowl, combine the barbeque sauce and peach preserves.

When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

Crispy Potato Skins

Top these crispy deep-fried potato skins with shredded cheese and chopped cooked bacon.

4 large baking potatoes, scrubbed
oil for deep frying
sour cream mixed with chives, optional
shredded cheese, optional
cooked bacon, crumbled, optional

Preparation:Prick potatoes in several places with a fork; bake in a 400° oven until tender, about 1 hour.

Remove, cool slightly, and cut in halves lengthwise. Scoop out potatoes and refrigerate for another meal or casserole topping. Cut skins in half again.
Heat oil in a deep fryer to 375°. Place potato skins in deep fryer basket; lower into oil and deep fry for about 2 to 3 minutes, or until skins are browned and crisp.
Transfer potato skins to paper towels to drain. Sprinkle with salt and pepper. Serve with sour cream and chives, if desired, or top with cheese and place under the broiler to melt.


The Black and Tan has become a popular beer drink. It is a layered drink of a pale ale (ie. Bass, Boulevard, Sierra Nevada) on the bottom and Guinness Stout on the top. These two beers make a perfect "black and tan" layer in the glass if they're poured correctly. Because of this drink many bar taps with stout will have a Black and Tan spoon attached, which is the key to those great layers. As you drink this beer mix you'll find the two stay layered and that the finish is the complete opposite of the beginning.

8 oz Guinness Stout beer
8 oz pale ale beer

Pour the pale ale into a pint glass.
Float the Guinness on top to fill the glass, by pouring it over a bar spoon (or Black and Tan spoon) over the pale ale.


Serves 10

10 oz lemon juice2.5 oz Rose's® lime juice20 oz white tequila


There are many Champagne Punches that you can make. This one in particular is both easy and fruity. Serving a punch like this at any party is a wonderful way to celebrate the occasion with the bubbly and is especially appropriate for New Year's and housewarming parties. Recipe makes 25- 4 ounce servings.

12 oz frozen fruit punch, partially thawed
10 oz frozen strawberries
2/3 cup orange juice
2 Tbsp lemon juice
24 oz ginger ale
1 qt Champagne
3 cups water

Place a frozen ice ring in a punch bowl.
Add the fruit punch, water, strawberries, and juices.
Stir to dissolve the punch.
Slowly pour in the ginger ale and Champagne.

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