Pamela’s Recipes of the Week: More Super Bowl Party Foods
Buffalo Chicken Chili
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 rib celery, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, chopped
- 5 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 pound chicken, cooked and shredded
- 1 (16 ounces) can Kidney Beans, drained
- 1 (15.8 ounces) can Great Northern Beans, drained
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounces) can crushed tomatoes, undrained
- ¼ cup Louisiana-style hot sauce
- 4 ounces cream cheese, softened
- crumbled blue cheese (optional)
- Heat oil in a 4-quart saucepan over medium heat. Add onion, celery, carrot, garlic and dried spices. Cook 5 minutes; stir often.
- Add chicken, beans, tomato sauce and crushed tomatoes. Simmer 20-25 minutes.
- Stir in hot sauce and softened cream cheese until smooth.
- Serve topped with crumbled blue cheese, if desired.
Chicken Taquitos
Ingredients
- 1 store-bought whole roasted chicken
- 1 cup favorite barbecue sauce
- 1 (16-ounce) container sour cream
- 1 (4 1/2-ounce) can chopped green chiles
- 2 cups frozen corn, thawed
- 1 small red onion, diced
- 1 clove garlic, peeled, crushed, and minced
- 1 cup shredded smoked Gouda cheese
- 2 cups shredded Monterey Jack cheese
- 1 teaspoon cumin
- 1 teaspoon chile powder
- 1 tablespoon freshly ground black pepper
- 24 flour tortillas
- 1 cup vegetable oil, for frying
- Favorite salsa and guacamole, for serving
Instructions
In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both kinds of cheese, and spices. Toss well.
In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.
Jalapeno Poppers
(These can be broiled in advance, then reheated on a grill)
Ingredients
- 12 large jalapeños
- 1 package (8 ounces) reduced-fat or regular cream cheese
- 1 cup cooked sausage, crab or another meat filling
- ¾ cup shredded Mexican mix cheese or pepper Jack cheese, divided
- 6 slices of bacon, cut in half
- 12 toothpicks
Instructions
Preheat grill to medium-high. Or preheat the broiler.
Wash the jalapeños and cut in half lengthwise. Remove the ribs and seeds; set aside. In mixing bowl, mix together cream cheese, meat and ½ cup of the shredded cheese. Stuff jalapeños with the mixture. Sprinkle with remaining ¼ cup cheese, wrap half a bacon slice around the pepper and secure with the toothpick. Place the stuffed jalapeños on the grill or under the broiler.
Cook the jalapeños until the bacon is cooked through and just crisp, about 10-15 minutes, and serve.
Cranberry Sauce Meatballs
Ingredients
- Nonstick cooking spray
- 1 egg
- 1/2 cup seasoned fine dry bread crumbs
- 1/2 cup dried cranberries, snipped, or golden raisins, snipped
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cloves or allspice
- 2 pounds uncooked ground chicken or turkey
- 1 16 – ounce can jellied cranberry sauce
- 1 cup bottled barbecue sauce
Instructions
- Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. For meatballs, in a very large bowl, beat egg with a fork. Stir in bread crumbs, dried cranberries or raisins, onion, salt, garlic powder, and cloves or allspice. Add ground chicken or turkey; mix well. Shape into 60 meatballs.
- Place meatballs in prepared pan. Bake in a 350 degree F oven for 15 to 18 minutes or until done (165 degrees F).*
- Meanwhile, in a 3-1/2- to 4-quart slow cooker, stir together cranberry sauce and barbecue sauce. Add cooked meatballs, stirring gently to coat. Cover and cook on low-heat setting for 2 to 3 hours or on high-heat setting for 1 to 1-1/2 hours. (Meatballs may be kept warm on low-heat setting for up to 1 hour more.) Serve with toothpicks. Makes 60 meatballs.
The Happy Eggplant Gourmet Food & Kitchen Shoppe 