If you are taking a break from the Winter Olympics to watch SuperBowl LVI on Sunday, perhaps you are ready for some new savory new dishes to share with your family and friends. Check out these favorite recipes from McEnearney Associates and let’s root for an exciting game!

 

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 Mexican 7 Layer Dip | Martha Floyd

Layer in order and serve with Tostitos

Ingredients:

• One large bean dip
• One large avocado dip
• One large sour cream
• One taco seasoning mix
• One green pepper, finely chopped
• One small can of chopped black olives
• One to two tomatoes, chopped
• Grated cheddar cheese on top

 

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Bacon Wrapped Jalapeno Poppers | Joan Reinmann

These bacon wrapped jalapeno poppers are creamy, spicy and loaded with cheese. The perfect party appetizer!

Prep Time 25 minutes | Cook Time 25 minutes | Total Time 50 minutes | Serves 12

Ingredients: 

• 1 8 ounce block cream cheese, softened
• 1 cup cheddar cheese
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 12 slices bacon

Instructions:

1. Preheat the oven to 400 degrees. Line a sheet pan with foil and coat it with cooking spray.
2. Cut the jalapenos in half lengthwise and use a spoon to scoop out the seeds and ribs.
3. In a medium bowl mix together the cream cheese, cheddar cheese, onion powder, salt and pepper.
4. Fill each jalapeno half with the cheese mixture.
5. Cut the slices of bacon in half crosswise and wrap each pepper half in a slice of bacon, using a toothpick to secure the bacon.
6. Arrange the peppers on the baking sheet and bake for 20-25 minutes until bacon is crispy and browned. Serve immediately.

 

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Sausage Squares | Karisue Wyson

My Mum was a phenomenal cook. Lots of French cuisine cookbooks in our home, fresh meals every day, with special occasions being filled with plates and plates of delectable nibbles made with precision care. This is not one of these recipes. And she would be horrified that out of all of her recipes I’m sharing, that this would be the one, which every family probably has a variation of in their recipes boxes. But it’s one of my family’s favorites and was a staple at football parties.

This is not a recipe where you measure things out. You kind of feel your way through the mixture and add or subtract as the mood suits you. But here’s the outline.

Ingredients:

• I pkg of Rubschlager sourdough cocktail bread (or any similar cocktail bread) – my mum used rye or pumpernickel, but I like sourdough better
• 1 tube of Jimmy Dean Maple Sausage
• 1 tube of Jimmy Dean Hot Sausage
• 8oz block of Velveeta cheese
• Oregano. LOTS of Oregano.
• Optional – Crushed red pepper (for extra spice)

Instructions:

1. Preheat the oven to 425 degrees. Brown the sausage and drain away any liquid fat. Cut the Velveeta into small squares so that they will melt easily and stir into the sausage mixture, adding vigorous shakes of oregano along the way. (Note: you can’t have enough oregano in this recipe). Optional: add crushed red pepper to taste.
2. On a cookie sheet, spread out the cocktail bread evenly so it fills the space. Spoon out cooked sausage-cheese-spice mixture onto the cocktail bread in little mounds that almost cover the square (about a hefty tablespoon). Toss on more oregano.
3. Place squares into the oven and cook for 10-12 minutes (if frozen add 10-15 more minutes). Squares are done when edges of the bread are lightly crisped and the sausage-cheese mixture is bubbling. You can also put on the broiler for a minute or two to get the top a little crispy. Let cool for a few minutes before serving.

 

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Mini Bell Pepper Loaded Turkey “Nachos” |  Lori Bardo

Loaded mini bell pepper nachos – game changer!! These low-carb nachos are loaded with turkey taco meat, cheese and all your favorite nacho toppings!

Prep Time 15 minutes | Cook Time 25 minutes | Total Time 40 minutes | Serves 6

Ingredients:

• olive oil spray
• 1  lb 93% lean ground turkey
• 1 clove garlic, minced
• 1/4 onion, minced
• 1 tbsp chopped fresh cilantro or parsley
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp kosher salt
• 1/4 cup tomato sauce
• 1/4 cup chicken broth
• 21 mini rainbow peppers, halved and seeded (about 13 oz seeded)
• 1 cup sharp shredded Cheddar cheese
• 2 tbsp light sour cream, thinned with 1 tbsp water
• 2 tbsp sliced black olives
• 1 jalapeno, sliced thin (optional)
• chopped cilantro, for garnish

Instructions:

1. Preheat the oven to 400F and line a large baking tray with parchment or aluminum foil. Lightly spray with oil.
2. Spray oil in a medium nonstick skillet over medium heat.
3. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
4. Meanwhile, arrange mini peppers in a single layer, cut-side up close together.
5. Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices, if using.
6. Bake for 8 to 10 minutes, until the cheese is melted.
7. Remove from the oven and top with black olives, sour cream and cilantro. Serve immediately.

 

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Buffalo Chicken Dip | Mary Beth Taylor

Some may say a staple dish to have at every super bowl party!

Ingredients: 

• 2 cups shredded rotisserie chicken
• 1 (8oz.) block of cream cheese, at room temperature or softened
• 1 cup shredded cheddar cheese, divided 
• ¼ cup buffalo sauce
• 1 tbsp. ranch dressing
• Few dashes of hot sauce
• ¼ cup crumbled blue cheese (optional)
• Finely chopped chives, for garnish
• Sliced baguette and carrot and celery sticks for serving

Instructions:

1. Adjust an oven rack to center position, and preheat the oven to 350F. In a large bowl, combine rotisserie chicken, cream cheese,¾ cup cheddar, buffalo sauce, ranch, and hot sauce.
2. Transfer mixture to an ovenproof skillet or baking sheet, and top with remaining ¼ cup of cheddar cheese. Bake until warm and bubbly, about 20minutes. 
3. Top with blue cheese and chives before serving with bread and vegetable sticks.

 

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Chicken Chili | Susan Tull O’Reilly 

Creamy and divine!

Ingredients:

• 1 stick butter, divided
• 2 pounds boneless, skinless chicken breasts, cubed into 1/2-inch pieces
• 1/4 cup all-purpose flour
• 1 large onion, chopped
• 1/4 cup red pepper, diced
• 1/4 cup green pepper, diced
• 2 cups chicken stock
• 1 cup heavy cream
• 2 tablespoons chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 tablespoon cracked black pepper
• 1 tablespoon kosher salt
• 2 (14.5-ounce) cans cannellini beans, drained
• 2 (4-ounce) cans mild green chiles
• 1/2 cup sour cream
• 1 1/2 cups grated Cheddar, for garnish
• 3 tablespoons chopped parsley leaves, for garnish

Instructions:

1. In a large Dutch oven, melt 4 tablespoons butter over medium-high heat.
2. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
3. Using the same Dutch oven, melt remaining butter and stir in the flour. This will create a roux.
4. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream.
5. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes.
6. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.

 

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Garlic Goat Cheese | Hope Peele

If you enjoy garlic, then this is the dish for you!

Ingredients:

• 1 Log goat cheese
• 1 Head garlic 
• (Measurements are approximate depending how much you’d like – this is a tough recipe to mess up!)
• Olive Oil 
• Bread or crackers 

Instructions:

1. Chop garlic cloves into small chunks, as long as they are approximately the same size!
2. Sauté garlic in olive oil until the edges are light brown and the chunks are soft – about five minutes. This is the most important part! Take off heat early because if the garlic over cooks it will get bitter. 
3. Let cool just a bit and then pour over the goat cheese log. I like to put it in a shallow bowl and spoon some of the mixture over the goat cheese every few minutes to let the flavors infuse. Can be made the night before, but it’s best if you just let sit until it’s at room temp. 
4. Serve with slices of baguette or your favorite crackers! 

Once it’s devoured, the leftover cheesy garlic mixture is great to toss in with some pasta! 

 

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Mexican Bison Bake with Cilantro-Lime Cream | Laurie Felton

My nephews declared this dish Football Food! Browned ground bison with tomatoes and penne pasta gets a Mexican-inspired twist with cumin, oregano, and black beans in this easy weeknight casserole. Source: AllRecipes.com & The Bison Council

Ingredients:

• 6 ounces dried penne pasta
• 1 pound ground bison
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes, undrained
• ¾ cup salsa
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ cup crushed tortilla chips (Optional)
• ½ cup shredded Cheddar cheese
• 1 tablespoon sliced green onion

Cilantro-Lime Cream:

• ⅔ cup sour cream
• 3 tablespoons sliced green onions
• 1 tablespoon chopped fresh cilantro
• ½ teaspoon finely shredded lime zest

Instructions: 

1. Preheat the oven to 350 degrees F. Cook pasta according to package directions; drain. Cover and keep warm.
2. Meanwhile, cook ground bison and garlic over medium heat in a large skillet until meat is brown. Drain off fat.
3. Stir cooked pasta into the cooked, drained ground bison in the skillet. Stir in beans, undrained tomatoes, salsa, oregano, cumin, and chili powder.
4. Transfer mixture to an ungreased 2-quart baking dish or casserole. Bake, uncovered, for 30 minutes or until heated through. Sprinkle with tortilla chips (if using) and cheese. Bake, uncovered, for 5 more minutes or until the cheese is melted. Sprinkle 1 tablespoon green onion and serve with Cilantro-Lime Cream.
5. Cilantro-Lime Cream: Combine sour cream, the 3 tablespoons green onions, the cilantro, and lime zest in a small bowl. Cover and chill until ready to serve.

 

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Mushrooms ala Ma’adi | JaneEllen Saums

It’s often difficult to find appetizers that don’t have dairy or gluten in them.  Here are two appetizers that are delish and don’t have either!

Ingredients:

• 1 pound large white mushrooms
• 1/4 cup vegan cream cheese
• 2 tablespoons lemon juice
• 1/3 cup unseasoned gluten-free bread crumbs
• 1 egg, hard boiled, chopped 
• 1-2 cloves fresh garlic, minced
• nutritional yeast (or Parmesan cheese)
• salt and pepper 
• 3 tablespoons butter
• 1/3 cup white wine

Wash mushrooms, remove stems, and scoop out the darkened inside edges of each cap.  This will provide a larger cavity for stuffing.  Soften cream cheese and add lemon juice until blended.  Then, add bread crumbs, chopped egg, minced garlic, salt and pepper.  Modify the ingredients according to your taste and preference.

Fill the mushrooms.  In a large frying pan with a non-stick surface, melt butter and sauté mushrooms for about 1 minute.  Add wine to the pan and cook for another 2 minutes.  Save the broth.  Place mushrooms on a baking sheet, sprinkle lightly with national yeast (or Parmesan cheese), and broil until slightly bubbly.  Place on small serving plates and drizzle with warm juices.  Serve immediately.

 

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Hot Clam Dip | JaneEllen Saums

Ingredients 

• 2 cans minced clams
• 1 tablespoon fresh lemon juice
• 1/4 cup butter
• 1 small onion, chopped finely.
• 1 clove garlic, minced
• 1 teaspoon oregano
• 1 tablespoon fresh parsley
• 1 teaspoon Tabasco sauce
• 1/2 cup herbed, gluten-free bread crumbs
• paprika
• nutritional yeast (or Parmesan cheese)

Instructions: 

1. Mix clams and their juices with lemon juice in a small sauce pan.
2. Bring to a boil then reduce to a simmer. Cook for 15 minutes.
3. In another pan, sauté butter, onions, and garlic. Add oregano, parsley, and Tabasco sauce.
4. When tender, remove from heat and add bread crumbs. 
5. Add clams and pour into a flat baking dish suitable to serve food in.
6. Sprinkle with paprika and nutritional yeast (or Parmesan cheese). 
7. Bake at 350 degrees F for 20 minutes.  Serve with gluten-free crackers.

 

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Pao de Queijo (Brazilian Cheese Bread – pronounced: Pow da Kayzho) | Brett West

These are a hit for any occasion – easy to make, delicious finger food.

Ingredients:

• 1 cup milk (250 ml)
• ½ cup olive oil (125 ml)
• 1 teaspoon salt
• 4 cups tapioca starch (500 gr) – easiest to buy on Amazon
• 3 eggs
• 9 oz grated parmesan cheese (250 gr)

Instructions: 

1. In a pot, add in milk, olive oil and salt. Stir everything and bring it to a boil. Turn the heat off and set aside.
2. In a bowl, add in tapioca starch. Slowly and carefully pour in the hot milk mixture while mixing everything together at the same time, using a wooden spoon. Mix everything as much as you can.
3. Once the mixture is not that hot to handle, mix everything with your hand. It will look crumbly.
4. Add in 3 eggs and immediately mix everything together. Then add in parmesan. Mix to incorporate everything and then knead until nothing sticks to your hand. It’s going to take a few minutes but don’t worry.
5. Take a piece of dough and form it into 1 inch balls. Place them on a baking tray with a baking sheet, 1 inch apart.
6. Bake in a preheated oven at 400ºF (200ºC) for 25 minutes or until the cheese turns golden brown and the balls are fully cooked. Best eaten warm, enjoy!
7. **if your pre-cooked dough seems impossibly sticky, you’re doing it right!

 

 

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