Super Bowl Party Recipes

If you are looking for some tasty treats for your Super Bowl party this Sunday, here are a few of my fan favorites to get the party started.

First up is one of my personal favorites, Cowboys Steakhouse Bites.  Super easy and super delicious (no pun intended!!).  

Cowboys Steakhouse Bites

Next, you can’t have a party without some chicken wings.  My Sweet and Spicy Asian Infused Chicken Wings brings a party favorite with a new tasty twist!

Sweet and Spicy Asian Infused Chicken Wings

You can’t go wrong with having a juicy little slider on the menu.  Give my Sweet Cherry Sliders a try!

Sweet Cherry Sliders

Last but not least a nice big pot of chili is always in order.  My award winning Spicy Southwestern Black Bean Chili with Lime Scented Sour Cream is sure to be a hit!

Spicy Southwestern Black Bean Chili with Lime Scented Sour Cream

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Apple Cinnamon Sweet Potato Pie Smoothies

Just prior to the holidays, a canned sweet potato brand was running a weekly smoothie contest.  The smoothie had to have their sweet potatoes in it, but other than that, the sky was the limit.  I was getting into the holiday spirit and thought about combining two of my favorite holiday pie flavors…an apple pie and a sweet potato pie.  This one comes together super easy by using canned candied sweet potatoes, apple cinnamon Greek yogurt and apple juice.  A fun twist to replace the pie crust is using crushed shortbread cookies along the rim of the glass.  I think you will really like this one…it won the weekly contest!!  Enjoy!!

Apple Cinnamon Sweet Potato Pie Smoothies

Apple Cinnamon Sweet Potato Pie Smoothies

1 (16-ounce) can Candied Yams, Cut Sweet Potatoes, drained (reserve syrup, divided use)
2 (5.3 ounces each) containers blended apple cinnamon Greek yogurt
1/2 cup reserved syrup
1/2 cup apple juice
1/4 cup milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/3 cup finely crushed shortbread cookies
Additional ground cinnamon and ground nutmeg for garnish

Place the sweet potatoes, yogurt, reserved syrup, apple juice, milk, cinnamon and nutmeg into a blender and blend until fully combined and smooth.

Place a few tablespoons of the remaining syrup onto a small plate; place the crushed cookies onto a second small plate. Dip 2 glass rims into the syrup, then into the crushed cookies. Carefully pour the smoothies into the glasses, then sprinkle with additional cinnamon and nutmeg.

Makes 2 smoothies.

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Lentil Bolognese over Garlicky Penne

A few months back I shared one of my entries into The National Lentil Festival’s Legendary Lentil Cook-off and thought it would be the perfect time of year to share another one of my entries.  This one is my Lentil Bolognese over Garlicky Penne and it is a real belly warmer.  Recipes for this contest had to specify at least 1/2 cup raw lentils, 1 cup cooked lentils and/or 1/2 cup of lentil flour and no more than 15 ingredients (not including salt, pepper or an oiled pan).

Lentil Bolognese over Garlicky Penne

Lentil Bolognese over Garlicky Penne

8 tbs olive oil, divided
3/4 cup small diced cut carrot
2/3 cup small diced cut celery
3/4 cup small diced cut sweet onion
8 cloves garlic, minced, divided
2 cans (14.5 ounce each) petite diced tomatoes with green chilies
2/3 cup red wine
1 cup raw lentils, rinsed
4 cups low-sodium vegetable broth, divided
20 pitted Kalamata olives, sliced
2 tbs balsamic vinegar
7 tbs minced fresh basil, divided
Water for boiling pasta (2 – 3 quarts)
12 oz mini penne pasta
1/3 cup shredded parmesan cheese
For Garnish: Additional shredded parmesan cheese and minced fresh basil

In a Dutch oven or large pot, heat 2 tbs olive oil over medium-high heat. Add in the carrot, celery and onion and cook until onion is translucent, approximately 5 minutes. Add in 4 cloves of the garlic, cook 1 minute. Stir in the canned tomatoes (with all juices), wine and lentils. Add in 3 cups of the vegetable broth, bring to a boil, reduce heat to medium-low, partially cover the pot, and cook for 30 minutes, stirring occasionally (mixture should be at a low boil). Add in the olives, vinegar and 2 tbs basil and continue to cook until lentils are cooked through, adding in the remaining 1 cup of vegetable broth if Bolognese is too dry (lentils should be submerged).

While Bolognese is cooking, prepare the penne. In a large pot, bring 2 – 3 quarts of water to a rolling boil over high heat. Add penne and salt to taste and cook according to package directions. Remove 1 – 2 cups of the pasta water and set aside for possible usage; drain penne. Place pot over medium heat. Add in remaining 6 tbs olive oil and remaining 4 cloves of garlic, cook for 1 minute. Add in the penne and 3 tbs basil, toss to coat.

When ready to serve the Bolognese, stir in the parmesan cheese, remaining 2 tbs basil and additional liquid to loosen, if necessary (from the remaining vegetable broth or reserved pasta water). Season with salt and pepper to taste.

To serve: Evenly divide the pasta between serving bowls, top with the Bolognese, garnish with additional shredded parmesan cheese and minced fresh basil.

Serves 6Facebooktwitterpinterest

Shrimp and Bacon Flatbread Pizza

I was looking for something to make for the game yesterday and ran across this oldie but goodie.  The combo of shrimp and bacon is the perfect pairing. And I love using flatbread as a pizza crust…it makes it super easy and quick to get that pizza put together, cooked and in front of you pronto!   Plus, they are individual sized…so you can personalize them!!

Shrimp and Bacon Flatbread Pizza

Shrimp and Bacon Flatbread Pizzas

1 tablespoon butter
8 ounces large shrimp, peeled and veins removed
4 ounces grape tomatoes, halved
1 teaspoon minced garlic
2 tablespoons minced onion
1 teaspoon grill seasoning blend
3 slices bacon
2 (7-inch) flatbreads
1/4 cup horseradish hummus
1/4 cup finely shredded Asiago cheese
6 ounces fresh mozzarella, shredded, divided
2 tablespoons chopped fresh basil

Preheat oven to 400 degrees. Spray a large cookie sheet with non-stick cooking spray; set aside.

Melt butter in a large non-stick skillet over medium-high heat. Add in the shrimp, tomatoes, garlic, onion and grill seasoning, and cook until shrimp are almost cooked through, approximately 2 – 3 minutes depending on size of shrimp. Using a slotted spoon, remove shrimp and tomatoes from skillet to a large plate; set aside.

Wipe out skillet, place back over medium heat. Add in the bacon and cook until crispy, approximately 3 – 4 minutes per side; remove from skillet; set aside to cool for 2 minutes; crumble; set aside.

Place the flatbread onto prepared cookie sheet. Spread evenly with the hummus, Asiago cheese, 2/3 of the mozzarella, shrimp and tomatoes, bacon and remaining 1/3 of the mozzarella. Place into preheated oven and bake until heated through, shrimp are cooked through and cheese is melted, approximately 10 minutes.

Remove from oven, top evenly with chopped basil and enjoy!

Serves 2Facebooktwitterpinterest

Perfect Versatile Dish for the Holidays

With the holidays upon us, I wanted to share a versatile recipe to fit the bill for whatever type of party that is on your list this year. This recipe can be served at a fancy sit down dinner, it makes a beautiful platter on a buffet, and also makes great little sandwiches on a slider bun or small roll.

Pork with Raspberry Onion Jam

Pork with Raspberry Onion Jam
1 teaspoon garlic powder
1 teaspoon kosher salt, divided
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1 teaspoon ancho chili powder
1 1/2 pounds pork tenderloin
2 tablespoons vegetable oil
2 tablespoons butter
1 tablespoon olive oil
1 large or 2 medium sweet onions, halved, thinly sliced
1 cup fresh or frozen raspberries
1 teaspoon grated fresh ginger
1/2 teaspoon lemon zest
2 teaspoons lemon juice
1/4 cup berry flavored vodka
1 1/2 tablespoons white balsamic vinegar

Preheat oven to 350 degrees.
In a small bowl, mix together the garlic powder, 1/2 teaspoon salt, cayenne, mustard, and chili powder. Using a paper towel, pat the pork tenderloin dry. Season the pork with the spice mixture, being sure to cover entire tenderloin.

Heat the vegetable oil in a large, non-stick, oven-safe skillet, over medium-high heat. Add in the tenderloin and cook on all sides until browned, approximately 2 minutes per side.

Place the tenderloin, in the skillet, into preheated oven and cook to 160 degrees, approximately 30 minutes (or desired doneness). Remove from oven, tent with foil, let rest for 5 minutes.

Meanwhile, place butter and olive oil in a large skillet over medium-low heat. Add in the onions and remaining 1/2 teaspoon salt. Cook until tender and golden brown, approximately 30 – 35 minutes, stirring occasionally.

Place the raspberries, ginger, lemon zest, lemon juice and vodka into a medium saucepan. Bring to a boil over medium-high heat, reduce heat to low and simmer for 10 – 15 minutes, until berries have broken down and mixture has thickened.

When the onions have completed cooking, add in the vinegar, stir to combine and cook until absorbed, approximately 1 minute. Add in the raspberry mixture, mix to combine.

To serve, slice tenderloin into 1/2-inch slices, evenly divide between serving plates, staggering the pieces across the plate. Mix any juices from the skillet and cutting board into the raspberry/onion mixture, mix to combine. Evenly divide mixture over pork slices, garnish with parsley and enjoy!

Serves 4

Note:  To serve on a platter at a buffet, thinly slice the pork and place onto the serving platter, with the raspberry onion jam in a small bowl in the center.
To make into small sandwiches, thinly slice the pork and place onto the bottom half of the buns, top with a spoonful of the raspberry onion jam, then the roll top.Facebooktwitterpinterest