“Delta Delta Delta, can I help ya help ya help ya?”
OK, I wasn’t a Tri-Delt, but how about “Kappa Kappa Gamma, can I lend a recipe-hand-a?”
Really, Pillsbury? Really?
Meh? Well, whether you pledge Greek, American, Asian or otherwise, the second-best part of game day is the food. And who better to ask for party recipes than your girlfriends, like my rockin’ Centre College sorority sisters or my DC digital divas? Here are some great, casual Super Bowl dishes from some lovely ladies for you to serve or bring along to the party.
First, an easy onion dip from Leslie, Kappa dorm-mate, proud West-By-God-Virginia farm gal (who introduced us to the vast healing properties of Bag Balm), and host of far too many late night Paul Simon sob sessions (mostly me):
Equal parts: 1 cup diced yellow onion; 1 cup grated Swiss cheese; 1 cup real mayo. Sprinkle with paprika, bake at 350 until warm and bubbly. Delish!
Next, from Eve (@naive), designer extraordinaire and yearly host of DC’s best Super Bowl chili cookoff, Eve’s Sweet & Smoky Turkey Chili (full recipe below—takes a little concentration, but well worth it): It’s a recipe of taste/feel in terms of seasoning, so you should adjust as you like. The cinnamon and chocolate are what make it really unique, so you may want to be light on those until you get the taste you want.
From Dana, dear Centre friend, mentor, and amazing mom, a Super Bowl approach you might not normally think of: fondue: It’s spicy and cheesy. Just grab a jar of Alfredo sauce and a block of pepperjack cheese. Warm to melt the mixture, then serve in small crock pot, and dip in veggies or cubes of bread. Yum!
Kat, classmate, BFF, Louisville lover of dogs and decorated writer with an operatic voice offers her Smoked Salmon Spread (#2 below)
And of course, the twins: Lani and LeeSa, Centre volleyball’s Towers of Power, my Kappa “big sisters,” and “girls gone wild” when “wild” meant “party til 2a.m., then study your butt off til dawn for your double majors that land you both top jobs on Capitol Hill.” See Lani’s “Jalapeño Popper Spread” and LeeSa’s “Buffalo Chicken Calzones” (#’s 3-4 below). (Also check out Lani’s beautiful jewelry offerings from Stella and Dot!)
I don’t know The Food Network’s Robin Miller, but her No-Fuss Guacamole is easy, and because it can be made in a sealable plastic bag, your kids can help with the squishing, and there are no dishes to clean! (Hang on through the 15-second ad first. Man, I hate those.)
Finally, two vegetarian options from yours truly. First, Trader Joe’s Sausageless Italian Sausages—I swear you can’t tell they are made of vegetables (Thank you “The Fabulous Mizz Rhonda” for introducing me to them.)
I’m also a big fan of Asian lettuce wraps—you can use regular chicken chunks or veggie (I like the Quorn brand myself). Marinate in mandarin sauce, then spoon into bibb lettuce leaves with diced cucumber, carrots, sesame or chia seeds, sliced almonds and Chinese crunchy noodles.
Eve’s Sweet and Smoky Turkey Chili
1 pound ground turkey (not breast)
5-7 links sweet Italian turkey sausage
1 package diced pancetta (approx. 8 ounces)
(2) 28-ounce cans of fire-roasted crushed tomato
(1) 8-ounce can plain tomato sauce (I like Hunt’s)
(4) 16-ounce cans black beans
(2) 16-ounce cans dark red kidney beans
1 beer (or more if you are pre-partying)
(2) bay leaves
(2-3) cloves minced garlic
Also, for taste: olive oil; chicken stock; chipotle or regular chili powder; chipotle tabasco sauce; cumin; cinnamon; cayenne (IF you like it spicier); brown sugar; Hershey’s Natural unsweetened cocoa powder; aged balsamic vinegar
1. In a skillet on medium/high heat, brown the turkey. Add chipotle chili powder, tabasco, cumin, cinnamon to taste. If you like it a little spicy, add just a dash of the cayenne, no more.
A smoky, lightly chocolate-y chili everyone will will love.
2. Add a small amount of the beer to deglaze the pan and add 2 tablespoons of the cocoa powder and a splash of the balsamic vinegar3. Stir/cook until the meat is coated. Put meat aside.
4. Repeat steps 1-3 with the sausage (cut open the links and break up the sausage in the pan).
5. In a 5-quart dutch oven, on medium heat, add two turns of olive oil, the pancetta and garlic. Cook until the pancetta is crispy but not burnt (keep an eye on your garlic, too). Reduce the heat to low.
6. Add the crushed tomato, beans, 1/2 of the can of tomato sauce (reserve some if you want to make the chili more soupy later) and the cooked turkey and sausage.
7. Stir well so that everything is mixed together.
8. Add two bay leaves, 1/2 cup of chicken stock, 1/2 cup of the beer, and season well with the chipotle chili powder, tabasco sauce, cumin and cinnamon to taste.
9. Add 1/4 cup of brown sugar and 1/4 cup of Hershey’s powder and 1 tablespoon of the balsamic vinegar.
10. Cook on LOW for at least 3 hours (best if 5-6), stirring every 20-25 minutes. Taste and adjust seasoning at that point. You may want to add more sauce if the chili has become thicker than you’d like.
11. Remove the bay leaves and serve!
Kat’s Super Smoked Salmon Spread
(2) 8-ounce packages cream cheese, softened
12 ounces smoked salmon, chopped
3 dashes Worcestershire sauce
2 Tbs. horseradish
Juice from half a lemon (fresh squeezed only)
1 tsp. chopped fresh dill
3 Tbs. chopped red onion
2 Tbs. capers
Using a medium bowl, stir cream cheese until sfot. Fold in the salmon, Worcestershire, lemon, horseradish, dill, and onion. Mix well. Serve with a sturdy cracker like pita or bagel chips.
Lani’s Jalapeño Popper Spread
(2) 8-ounce packages cream cheese, softened (you can use light but not fat-free)
1 cup mayo (light)
(1) 4-ounce can chopped green chilis
2-4 Tbs. pickled jalapeños, chopped
3/4 cup grated parmesan
3/4 cup dry breadcrumbs
Stir together cream cheese and mayo until smooth (use blender or processor). Add chilis and peppers. Put this mixture into a greased 8-9 inch dish (pie plate works). Sprinkle the mixture of parmesan and breadcrumbs on top of cheese mixture. Bake at 350 for 30 minutes or until hot and bubbly. Serve with crackers, toasted French bread, or Frito Scoops.
LeeSa’s Buffalo Chicken Calzones
**Chicken requires overnight marinating, so allow this in your plans or just buy precooked buffalo chicken.**
1 can pizza dough
2 cups cubed chicken breast
2 cups buffalo wing sauce
1/4 cup chunky blue cheese dressing
1/4 cup diced celery (this is optional but yummy)
1 cup mozzarella cheese shredded
1 cup mild cheddar cheese, shredded
1 Day Before: Pour cubed chicken into a bowl or food safe storage container. Top off with 3 Tbs. buffalo sauce. Stir to coat. Cover and store in the fridge to marinate overnight.
Preheat oven to 500 degrees. Heat a large skillet over medium to medium high heat. Cook chicken and additional 2 Tbs. buffalo sauce. Stir well, cooking chicken for 5-10 minutes or until fully cooked. Transfer to a clean bowl. Add an additional 1/4 cup buffalo sauce to chicken. Stir to coat. Set aside.
Prepare a baking sheet with silpat, parchment, olive oil or cornmeal. Stretch dough into a large circle or rectangle. Coat one half of the dough with chunky blue cheese dressing – almost to the edge but not quiet. Top off with cooked buffalo chicken and celery. Sprinkle with a mixture of both cheeses – roughly a handful will do. Fold over the dough. Roll and pinch the edges to seal. Sprinkle with a touch more cheese.
Bake for 12-15 minutes. Let cool for a few minutes, then cut with a serrated knife into as many slices as desired.