Sunday, February 6, 2011

KITCHEN KREATIONS: Super Bowl Appetizers


Yum yum yum! I love watching the Super Bowl, especially when my favorite team the Pittsburgh Steelers are playing. And yes, those are Steelers earrings I'm wearing. Also, my favorite player is none other than the lovely curled Troy Polamalu!


Even more than watching the Super Bowl, I love love love getting to eat appetizers for dinner.
Hubby and I planned on having a party this year, but all of our invitees bailed at the last minute because the weatherman predicted snow and sleet coming to the Missouri area. Well, as of this exact moment (39 seconds left in the 2nd quarter), there is no snow. Oh well... We still cooked as if everyone was coming, mostly because the majority of the folks let us know after our massive trip to Walmart and well because, hey, I love eating appetizers for dinner.
LOL!


So, here are our yummy appetizers. Everything came out so good. I can't even eat anymore because I have been guzzling this punch! Sweet nectar from heaven... It's probably going to give me a sugar headache and I won't be able to sleep tonight, but as of this exact moment in time, it is soooo worth it.

Spinach Dip


Ingredients
10 oz. bag frozen spinach - thawed and squeezed dry
16 oz. light (or Fat Free) sour cream
1 cup light mayo
1 package Knorr Vegetable Soup Mix
3 green onions - chopped

Directions
Combine all ingredients.
Place in airtight container with lid.
Refrigerate for at least 2 hours to allow flavors to combine. I prefer to refrigerate overnight.

Restaurant-Style Salsa - Recipe by The Pioneer Woman Cooks


Ingredients
28 oz. can diced tomatoes
2 cans Rotel tomatoes (We used the Mexican-Lime & Cilantro)
1/2 cup chopped red onion
1/2 cup cilantro
1 clove garlic - minced
1 jalapeno - chopped (optional)
1 Tbsp lime juice
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground cumin

Directions
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips.


Mini Phyllo Cups with Shrimp Salad
Original recipe can be found here on the Food Network website by Paula Deen.
This is my adaptation.

Ingredients
Athens Mini Phyllo cups
2 cups shrimp – finely diced
8 oz cream cheese – softened
½ cup finely diced celery
¼ cup red onion - chopped
2 stalks green onion – chopped
1.5 Tbsp lemon juice
¼ cup Miracle Whip
¼ cup mayonnaise
½ tsp pepper
½ tsp garlic salt
¼ tsp Tony Cachere’s Seasoning

Directions
Combine the shrimp, cream cheese, celery, onions, and green onion in a food processor or blender. Pulse until shrimp are chopped.
In a small bowl, stir together the remaining ingredients.
Pour over the shrimp and stir gently to combine.
Spoon into the phyllo shells.

Game Day Sweet & Sour Wings - Recipe from Ateyaaa
Ingredients
25-30 wing sections
2 cups flour or chicken fry
1 cup buttermilk
seasoning (to taste)
1-2 cups vegetable oil

Sweet & Sour Sauce
2 1/2 cups water
1/2 teaspoon salt
1 1/2 cups white sugar
2/3 cup apple cider vinegar
1/2 cup ketchup
1 teaspoon soy sauce
1/4 cup pineapple juice
1/4 cup cornstarch (Combine with water in bowl. Stir until dissolved, then add to sauce.)

Directions
Heat oil in skillet.
Wash chicken pieces and dip in bowl with buttermilk.
Transfer chicken pieces to container with flour or chicken fry mixture.
Place carefully in hot oil.
Fry chicken until golden brown.
Chicken is completely cooked when juices run clear.
Transfer chicken to container with paper towels. Allow excess grease to drain.

Meanwhile, combine the first seven sauce ingredients in pot. Heat to boiling.
Mix cornstarch with just enough water that when stirred, the cornstarch will dissolve.
Add cornstarch thickener to sauce ingredients. Stir well.
Reduce heat. Sauce will thicken.
When chicken is done, dip chicken in sweet & sour sauce or pour sauce over chicken.
Enjoy.


Hubby's Sausage Rotel Dip


Ingredients
16 oz. (1 lb) box of Velveeta
8 oz. cream cheese - softened
1 lb. breakfast sausage
1 can Rotel tomatoes - drained

Directions
Cook breakfast sausage in skillet until browned. Drain grease.
In crock pot, combine Velveeta, cream creese, and Rotel tomatoes.
After sausage has been drained and crumbled, combine with cheese mixture.
Once the cheese has melted, stir well to combine all ingredients.
Serve with tortilla chips or vegetables.


Chocolate Drizzled Popcorn

Ingredients
1 bag microwavable popcorn (we like the Orville Redenbacher Kettle Corn)
3/4 cup milk chocolate chips
3/4 cup white chocolate chips
2 Tbsp olive oil (divided)

Directions
Microwave popcorn according to package directions.
Spread popcorn on cookie sheet covered by parchment paper.
Place the different chocolate chips in their separate bowls.
Place 1 Tbsp olive oil into each respective bowl.
Microwave on high for 30 seconds. Stir well. Microwave for 30 more seconds.
Pour over popcorn, stirring to combine.
Repeat for other bowl of chocolate chips.
Let cool and enjoy.


Super Bowl Punch

Ingredients
32 oz. Hawaiian Punch - Fruit Juicy Red
32 oz. Hawaiian Punch - Orange Ocean
48 oz. Pineapple Juice
2 Liters Ginger Ale

Directions
Combine all ingredients in punch bowl. Serve over ice.

Yes indeed, we had a good time with just the two of us. And yes, those are gold and silver stars on my black table cloth! LOL! Obviously I was a little excited about my party. Please try the food and the punch. I am pleased to say that everything tasted fabulous. My "happily stuffed lab rat" is sitting here in a food induced haze smiling happily. He too is pleased.
:-)

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