Super Bowl Recipes

So since the Super Bowl is this weekend, I'm taking the time to post some recipes that will be enjoyed during the big game.  I got these recipes originally from a comment on a Lifehacker post (with some help from a recipe site and modification) and tried the dessert one last year.  This year I will be trying a chili dip for the first time but the dessert dip I have made before.

Chili Dip


2 packages softened cream cheese
2 cans canned chili
2 cups cheese (shredded, cheddar or monterey jack work great)
1/4 cup diced onions (optional)

Preheat oven to350 degrees.  Heat chili according to package directions. Spread softened cream cheese evenly on bottom of a 9 x 13 pan.  Pour heated Skyline Chili over cream cheese. Sprinkle diced onions (optional) on top of chili. Cover with shredded cheese.

Conventional oven: heat at 350 degrees for 10-15 minutes or until cheese is completely melted.


Cream cheese chocolate chip dip

1 - 8 oz. pkg. cream cheese, softened
1/2 cup butter, softened
1/4 tsp. vanilla
3/4 cup powdered sugar
2 tbsp. brown sugar
3/4 cup miniature chocolate chips
Nuts (optional)

Cream together cream cheese and butter. Add vanilla and sugars. Blend until smooth. Stir in chocolate chips. Refrigerate 2 hours and then form into a ball (roll in nuts if you want). Serve with graham crackers.

Sausage Soup

Since it is cold and snowy out there, this is the perfect time of year to make soups and stews. Sausage soup is a favorite one that I got from my parents and has made its way to a few camping trips and potlucks over the years. It's really easy to make, especially in a crock pot and the recipe can be varied depending on the type of mood you're in.

The best part is that this is one of those hearty soups that taste even better the next day.

Sausage Soup (Original Recipe)

1 lb spicy sausage
1 can green beans
1 can corn kernels
1 can kidney beans
1 can stewed tomatoes
Salt and Pepper to taste
Water

Dice up sausage into small pieces.  Mix together all ingredients, add enough water to cover, and simmer 1/2 hour

Sausage Soup (Crock Pot Recipe)

1 lb spicy sausage
1 can green beans
1 can corn kernels
1 can kidney beans
1 can stewed tomatoes
Salt and Pepper to taste
Water

Dice up sausage into small pieces.  Mix together all ingredients, add enough water to cover, and cook on low for 8-10 hours.

Notes:

• The only critical (in my opinion) ingredients are the sausage, stewed tomatoes, and kidney beans, you can use any other vegetables that you like
• In place of canned vegetables, 1/2 bags (6-8 oz) of frozen vegetables work just as well.

Happy Eating!

Bean 'n' Bacon Soup

This week's Food section of the Washington Post features 36 soups that can be made at home in about 30 minutes or less. I have looked over some of the recipes, and there are a few I will definitely be trying and posting about, including the one I made tonight, which was delicious. For this recipe, I used turkey bacon, which will cut back on the fat content. I also added the liquid from the beans right into the pot even though the instructions call for you to drain and rinse them, so its your call on what you want to do.

Ingredients:

3 strips of bacon
1 TBSP vegetable oil or olive oil.
1/2 a medium onion, diced
1 celery stalk, diced
3 garlic cloves, finely chopped (the stuff from the jar works great)
2 - 15 oz cans white beans
1 can reduced sodium chicken broth
White wine (optional)
1 sprig of rosemary (optional)
Salt and pepper to taste

Instructions:
1. Dice the bacon and cook in the pot with the oil (to keep from sticking) until bacon is crisp. Remove and drain on a paper towel. I skipped using the oil since I was using a non-stick pot.

2. To deglaze, add a few splashes of the white wine , and use a wooden spoon to scrape up any bits stuck to the bottom.

3. Add the onion, celery and garlic and stir together in the pot. Stir to combine and add the white beans. Add a sprig of rosemary if you desire.

4. Add the broth (water can be substituted), barely covering the ingredients. Bring to a boil, then cook, with the mixture barely bubbling. (For a thicker broth, allow liquid to reduce.)

5. Discard the rosemary. Season to taste with salt and black pepper.

I can't wait to taste this tomorrow once the flavors have had some time to meld.

Cheddar and Black Pepper Gougeres

My friend Brian sent me this recipe for Gougeres today, and I decided to try making my own, but using cheddar cheese instead of bleu cheese since that is what I had in the house already. As you can see from the above pictures, it looks like they turned out well, and I can say that they tasted great. I may have to whip these up for Mardi Gras next month. The only thing I would change with my recipe is to try sharp cheddar rather than mild cheddar. The recipe says that you can pretty much try any cheese and other spice, so I encourage you to experiment and find what you like.

Another Successful Kitchen Experiment

So I have a newly created recipe to share, try it and enjoy!

Turkey-Feta Burgers

1 lb. ground turkey
1/3 c. crumbled feta (basil tomato flavored works great!)
1/2 tsp. pepper
1 lime

Combine turkey, feta, and pepper in a bowl, juice the lime into the bowl and mix. Let sit for 15 minutes, then either grill, bake, or pan-fry until middle turns gray.

As for adding a bun and condiments, that's up to you, I ate one with just the bun and it was perfect for me. Pair this with some steamed veggies for a healthier meal than what you would find at your local fast food joint (and much tastier too!).

The next time I try this, I'm going to try some TVP in the meat as well, I'm thinking buffalo feta turkey burgers *evil laugh*