Wednesday, January 30, 2013

'SUPER' Super Bowl Recipes

"Any one of these recipes would be a great addition to your Super Bowl get-together. 

Chia's Chipotle Chili
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.

Italian-Style Pasta Toss
1 can (14-1/2 ounce) diced tomatoes with garlic and onion, undrained
1 bottle (8 ounces) Italian salad dressing
1 can (6 ounces) pitted ripe olives, drained
1 package (3 ounces) sliced pepperoni
1 medium green pepper, chopped
2 medium carrots, thinly sliced
2 green onions, sliced
4 cups cooked cheese tortellini
Shredded Parmesan cheese

In a large bowl, combine the first eight ingredients. Add tortellini and toss to coat. Sprinkle with Parmesan cheese. Serve immediately.

Jalapeno Green Chile Artichoke Dip
2 cloves of garlic, minced
2 cups grated Parmesan cheese
2 (8 ounce) packages of cream cheese, softened
1 cup mayonnaise
2 (14 ounce) cans of artichoke hearts (I like to use 1 regular and 1 marinated), drained & chopped
1/2 cup chopped green chilies
1/2 cup chopped pickled jalapenos
2 cups mozzarella cheese

Mix together all ingredients, except mozzarella cheese. Place in a baking dish that has been sprayed with non-stick cooking spray. Top with mozzarella cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with crackers, crostini or vegetables.

Chia's Guacamole
juice from 1/2 of a lemon
2 avocados
1/2 small onion, chopped
1 tomato, chopped
Pickled jalapenos, chopped, to taste
2 cloves garlic, minced
1/2 cup mayonnaise
1/4 cup sour cream
salt, to taste
chipotle chili powder, to taste
garlic powder, to taste
pinch of cumin

Mash avocados up well. Add onion, tomato, jalapenos and garlic. Squeeze lemon over mixture. Add mayonnaise and sour cream. Add salt, chipotle chili powder, garlic powder and cumin. Mix well. Serve with tortilla chips or on tacos.

Chia's Simple Salsa
4-(14.5 ounce) cans Hunt's Diced Fire Roasted Tomatoes with Garlic, drained
1 red onion, quartered
4 cloves garlic
1-(7 ounce) can Ortega Diced Fire Roasted Green Chilies
1-(4 ounce) can La Victoria Diced Fire Roasted Jalapenos
Juice of 2 limes
1 Tablespoon salt
1/2 Tablespoon or 1-1/2 teaspoons black pepper
1 Tablespoon garlic powder
1-1/2 teaspoons cumin
1 Tablespoon dried cilantro

In the bowl of a food processor, process drained tomatoes until desired consistency and transfer to a large mixing bowl. Add red onion and garlic to food processor and process until finely minced; stir into tomatoes. Add green chilies and jalapenos. Add lime juice, salt, pepper, garlic powder, cumin and cilantro and mix well. Serve with tortilla chips, if desired. Makes approximately 2 quarts.

Feta Chip Dip
1 ripe avocado, peeled and diced
2 plum tomatoes, diced
1/4 cup red onion, finely chopped
1 garlic clove, finely minced
1 Tablespoon fresh oregano, finely minced
1 Tablespoon fresh parsley, minced
1 Tablespoon olive oil
1 Tablespoon red or white wine vinegar
4 ounces of Feta cheese, crumbled

Carefully mix together the avocados, tomatoes, onion and garlic in a bowl. Add in the oregano and parsley. Gently stir in the olive oil and vinegar. Add feta cheese. Cover the dip and place in the refrigerator to chill for 2-6 hours. Serve with tortilla chips or your favorite dippers.

Hot Crab Dip
1/2 cup milk
1/3 cup salsa
3-(8 ounce) packages of cream cheese
16 ounces of crab meat
3-4 green onions, sliced
1-(4 ounce) can green chiles, such as Ortega

Combine milk and salsa. Place everything in a slow cooker. Cook on low heat for 3-4 hours, stirring every 30 minutes to combine. Serve with tortilla chips or your favorite dippers.

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