Game Day Grub

"One of the best parts of Game Day is the FOOD!  Here are some of my favorite recipes that would be perfect for your half-time munching, no matter what team you are cheering for."

*Just click on the links below to go to the recipes.

1.  Chia's Chipotle Chili
2.  Pizza Pasta Salad
3.  Mexi-Ranch Dip
4.  Copycat Specialty Classic Hot Buffalo Chicken (Like Domino's)
5.  Festive Shrimp Cocktail Appetizer
6.  Shrimp Macaroni Salad
7.  Smokehouse Cheese Ball
8.  Feta Chip Dip
9.  Spaghetti Salad

Broccoli, Bacon & Cheese Soup Bowls

Ooey, Gooey & Cheesy Broccoli Soup with Smokey Bacon-OH MY!  Does it get any more Comforting?  Oh Wait-Let's put it in a bread bowl and top it off with even more cheese & bacon.  YUM!!!   YUM!!! and more YUM!!!

1-(11.2 ounce) package of Bear Creek brand Cheddar Broccoli Soup Mix
8 cups water
1-(12 ounce) package Birds Eye Steamfresh Broccoli Florets
1 onion, finely diced
2 Tablespoons canola oil
1/3 cup Hormel Real Bacon Pieces (from 2.8 ounce jar) + additional bacon pieces for topping
1 cup shredded cheddar cheese + additional cheese for topping
1/2 cup sour cream
Bread bowls, purchased at Bakery

In a large stock pot, combine soup mix and water and prepare according to package directions.  Prepare broccoli in the microwave following directions on package.  In a small sauté pan, sauté onion in canola oil until tender.  Add cooked broccoli, sautéed onion and 1/3 cup bacon pieces to prepared soup.  Stir in 1 cup of shredded cheese and sour cream and mix until cheese is melted.  Cut top off of bread bowls and remove some of the bread to hollow bowl for filling.  Spoon soup into bread bowls.  Top with desired amount of shredded cheese and bacon.  Bake at 350 degrees for 10-15 minutes or until soup is bubbly and cheese is melted.

Chicken Noodle Soup

2-3 medium carrots, sliced
1 medium onion, diced
3 stalks celery, sliced
1 Tablespoon McCormick or Weber Roasted Garlic & Herb Seasoning
Salt and pepper, desired amount
3-(32 ounce) containers of chicken stock or broth
1-(12 ounce) package of egg noodles
2 cups cooked, shredded chicken (I just use shredded deli rotisserie chicken.)
1 cup water
1-( .87 ounce) packet of chicken gravy mix
1-(14.5 ounce) can of diced tomatoes with Basil, Garlic and Oregano, undrained

In a large stockpot, heat 1 Tablespoon of canola oil.  Add carrots, onion, celery, Roasted Garlic & Herb Seasoning, salt and pepper and saute for 15 minutes to soften vegetables.  Add stock/broth and bring to a boil.  Stir in noodles and cook for 12-15 minutes or until noodles are tender.  Add chicken, water, gravy packet and tomatoes and heat through.

Mom's Oven Stew

"A hearty beef and vegetable stew that is perfect for the cool, Fall weather.  It is comfort food at it's most delicious!"  

 

1-1/2 to 2 pounds of beef stew meat

6 medium-sized potatoes, cut into chunks (I used Yukon gold.)

3-4 stalks of celery, sliced

3-4 carrots, peeled and sliced

1 (14.5 ounce) can of diced tomatoes, not drained (I used tomatoes with basil, garlic and oregano.)

3 Tablespoons tapioca

1 Tablespoon salt

1 Tablespoon sugar

1/2 teaspoon pepper

1 slice of bread, torn into pieces

1 (.87 ounce) packet of brown gravy mix

1 cup water

 

Place all ingredients in a Dutch oven or other oven-safe pot.  Stir until completely combined.  Cover and bake at 250 degrees for 4-1/2 to 5 hours.

 

Serving suggestion:  We love to eat this yummy stew with fresh baked bread.   





Turkey Noodle Soup

"This is a delicious soup that you can make with all of your leftover Thanksgiving turkey!"

2-3 medium carrots, sliced
1 medium onion, diced
3 stalks celery, sliced
1 Tablespoon McCormick Roasted Garlic & Herb Seasoning
Salt and pepper, desired amount
3-(32 ounce) containers of chicken stock or equivalent amount of Homemade chicken or turkey stock*
1-(16 ounce) package of egg noodles (I used frozen Grandma's brand egg noodles that I thawed in the refrigerator overnight.)
2 cups cooked, diced turkey**
1-(14.5 ounce) can of diced tomatoes with garlic, undrained


In a large stockpot, heat 1 Tablespoon of canola oil.  Add carrots, onion, celery, Roasted Garlic & Herb Seasoning, salt and pepper and saute for 15 minutes to soften vegetables.  Add broth and bring to a boil.  Stir in noodles and cook for 12-15 minutes or until noodles are tender.  Add turkey and tomatoes and heat through.


*To see how to make Homemade Chicken or Turkey Stock:
http://kandyskitchenkreations.blogspot.com/2012/11/homemade-turkey-or-chicken-stock.html


**To see how to make Herb-Buttered Turkey breast that can be used in this recipe:
http://kandyskitchenkreations.blogspot.com/2012/11/herb-buttered-turkey-breast-gravy.html

"Comfort Food in a pot!"

Homemade Turkey or Chicken Stock

"This stock is so easy to make and adds such delicious homemade flavor to any of your recipes."

Turkey or chicken carcass

2-3 carrots, peeled and cut into large chunks

2-3 celery stalks, cut into large chunks

1 large onion, cut into wedges

2-3 whole garlic cloves, peeled

salt and pepper, desired amount

 

In a large stockpot, place all ingredients.  Cover with water.  Bring to a boil.  Reduce heat to medium high and cook for 1 to 1-1/2 hours.*  Strain and discard solids.  Cool and refrigerate until ready to use in any soup recipe or in any recipe that calls for chicken or turkey stock.    

 

*TIP:  The longer you cook the stock, the more intense the flavor will be.

Creamy Clam Chowder

"My sister shared this recipe with me and it was given to her by my aunt, so it's definitely a family favorite.  One Fall, I made it and sent it with my husband and his buddy to hunting camp.  It was a hit!"

 

1 small yellow onion, chopped
2 or 3 stalks of celery, chopped
3 or 4 russet potatoes, peeled and diced
3 cans (6-1/2 ounces each) of minced clams in clam juice (We like to use Snow's brand.) *Do not drain.
1-1/2 sticks or 3/4 cup butter
3/4 cup flour
1 quart half-and-half
1 Tablespoon red wine vinegar
Salt and Pepper, to taste
Oyster crackers or crackers of your choice

Put onions, celery, potatoes and clams (with clam juice) into a large stock pot.  Add just enough water to cover ingredients.  Bring to a simmer and cook until vegetables are tender (about 15-20 minutes).  In a small saucepan, melt butter.  Stir in flour and cook for 1-2 minutes on medium heat, stirring constantly, until thickened.  Stir into vegetable and clam mixture and bring to a boil.  Reduce heat to medium and add half-and-half and vinegar.  Season with desired amount of salt and pepper.  Cook until soup is heated through and thickened to desired consistency.  Serve with oyster crackers. 

TIP:  I have also made this yummy soup in a slow-cooker.  You just put the onions, celery and potatoes in the slow cooker with just enough water to cover them.  (Don't add clams now or they will become overcooked.)  Season with desired amount of salt and pepper.  Cook on High heat for 4-5 hours or until the vegetables are tender.  When vegetables are tender, melt butter in a small saucepan and stir in flour. Cook and stir for 1-2 minutes on medium heat until thickened.  Stir into vegetables.  Add clams (with clam juice), half-and-half and red wine vinegar and continue to cook in the slow-cooker on High heat for about 1 hour or until soup is thickened to desired consistency.  Season with additional salt and pepper if needed.  Serve with oyster crackers.

Chia's Chipotle Chili

"My husband created this recipe and it's my all-time favorite chili!  It has a smoky and spicy taste that warms you up on those chilly Fall and Winter days.  It's a great dish to make for tailgating to keep you warm while cheering on your favorite football team or to enjoy at your next Superbowl party too!"    

1 pound ground beef
1 roll Jimmy Dean Premium Pork Hot Sausage
1 large onion, chopped
1 green pepper, chopped
6 jalapeno peppers, finely minced
2 cloves garlic, finely minced
3 chipotle peppers in adobo sauce, finely minced (from a 12 ounce can)  *We use La Costena brand.
1 can (28 ounce) diced tomatoes
1 can (6 ounce) tomato paste
2 cans (16 ounces each) red kidney beans
2 cans (14 ounces each) beef broth
1/2 cup white or red wine
1 teaspoon liquid smoke
3 Tablespoons chili powder
2 Tablespoons brown sugar
1 Tablespoon cumin
1 Tablespoon cayenne pepper
1 teaspoon ground oregano
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cinnamon

In a large saucepan, stock pot or dutch oven, brown ground beef and sausage; along with onion, green pepper, jalapeno peppers and garlic, until browned.  Add remaining ingredients and stir to combine.  Simmer chili on medium heat for about 1 hour.  Ladle into bowls and top with grated pepper jack or cheddar cheese and sour cream.  Serve with oyster crackers or corn bread muffins.


TIP:  This makes a large pot of chili so we often freeze part of it to enjoy at a later time.

Simmered to perfection!

Mom's Beef Stew

"My Mom makes this easy, beefy stew and my Husband and I love it.  It combines a store-bought seasoning packet, stew meat and fresh vegetables and the best part is that it cooks in the slow cooker so dinner can be cooking while you go about your busy day."

1 packet of McCormick Slow Cookers Hearty Beef Stew Mix

2 pounds stew meat, cut into 1-inch pieces

5  cups of cut-up fresh vegetables (My Mom uses a combination of fresh sliced mushrooms, chopped onions and sliced carrots.)

1-1/3 cups water

Place stew meat and vegetables in slow cooker that has been sprayed with non-stick cooking spray.  Mix seasoning packet with water and pour over beef and vegetables.  Stir well.  Cook on low for 8 hours.

TIP:  We love to serve this stew over mashed potatoes.  It's also great with french bread. 

 

Baked Potato Soup

"This is a recipe that my cousin shared with me.  It's a perfect dish to prepare for St. Patrick's Day or any day that you want to warm up with a comforting bowl of soup.  It's definitely a Pot O' Gold!"

3-4 large Idaho potatoes, baked and cooled
1 bunch of green onions, thinly sliced, divided
1/3 cup flour
1/4 tsp. dried dill or 2 Tbsp. fresh dill
1/4 tsp. salt
1/4 tsp. pepper
4 cups of milk or a combination of milk and half-and-half
3/4 cup shredded cheddar cheese
4 slices bacon

Scoop flesh out of potatoes and set aside.  In a large saucepan, fry bacon until crisp.  Remove bacon from pan and set aside.  To bacon drippings, add sliced green onions, making sure to reserve some for garnish.  Cook onions until tender.  Add flour and cook for 1-2 minutes.  Add dill, salt, pepper, milk and potatoes.  Bring mixture to a boil then lower the heat and simmer for 10 minutes.  Crumble reserved bacon and add into soup, along with shredded cheese.  Serve soup topped with reserved green onion.

To Make Loaded Baked Potato Soup Bowls:
My favorite way to serve this soup is in a bread bowl.  I purchase bread bowls at my local grocery store in the bakery department.  I cut the top portion of the bread bowl off and scoop out the bread to make the perfect 'bowl' for this delicious soup.  I then ladle in the heated soup and sprinkle the top with shredded cheese, crumbled bacon and green onions.  I bake the soup bowls at 350 degrees until the cheese is hot and bubbly.  I love to serve the soup with the bread that was scooped out of the bread bowls to dip in all of the yummy goodness!

Check this recipe out on the Gooseberry Patch Blog .  It was featured on the St. Patrick's Day Recipe Roundup.  Yay!

Cheesy Goodness!

 

Slow-cooker Sausage Stew

"This is a recipe that we like to make in the Fall and Winter.  It's one of our favorite comfort foods!"

  

8 Tbsp. or 1/2 cup Zesty Italian salad dressing
2 Tbsp. Dijon mustard
6 small unpeeled red potatoes, cut into 1 inch slices
1 medium onion, sliced
2 medium carrots, sliced (or 1/2 of a 12 ounce bag of mini carrots)
2 cups of green cabbage, chopped (or 2 cups pre-shredded coleslaw mix)
1 ring fully cooked smoked sausage or kielbasa, cut into 1 inch slices
1 can (14.5 ounces) diced tomatoes with green pepper, celery and onions, undrained

In a small bowl, mix salad dressing and mustard.  Spray slow-cooker with non-stick cooking spray.  Layer potatoes, onions, carrots and cabbage in slow cooker.  Pour mustard mixture over vegetables.  Arrange sausage on top of vegetables and cover with can of undrained tomatoes.  Cover and cook on low setting for 7-8 hours.  Serve with extra Dijon mustard if desired.

NOTE:  We love to eat this stew with warm french bread to soak up the juices!