Tom and Georgia

Tom and Georgia
50 years of marriage this year September 2017

Saturday, January 30, 2010

SUPER BOWL MENU AND RECIPES




Every year on the Friday before the Super Bowl... our church has a special adult night called "Super Bowl Night Out."  We meet for all the yummy food, of course, but the BIG highlight is the board game my husband has created where the two final teams meet in an all "out and out" battle at the kitchen table. It's lots of fun.. but even more funny is...they think they're really playing the game. 






This one is with a Mexican flair. I hope you enjoy them. 

Chicken Quesadillas
Chicken Fajitas
Beef Tacos and Burritos

Spicy Guacamole (new recipe)
Queso Fundido (new recipe below)
Tortilla Chips with Salsa/nacho cheese dip
Taco Salad Dip
Vegetable Tray with dip
Potato Chips
Pretzels
Roasted Peanuts in shells
Homemade Chocolate Chip Cookies
Brownies
Ice Cream with cones

CHICKEN QUESADILLAS
Ingredients:
2# boneless, skinless chicken tenderloins
1 Tbsp. chili powder
Garlic salt
Black ground coarse pepper
Dash of cayenne pepper
1 large onion
Green pepper, optional
8 oz. shredded cheddar cheese
Flour tortillas, package of 10 (smaller size in diameter)
Spray margarine
        In a large frying pan, add just enough oil to coat it. Turn to medium high and add the chicken tenderloins and the sliced onion. Cook until the chicken loses all its pinkness and sauté the onions until they  are  limp. When they are cooked through, add the black pepper and garlic salt to taste along with the chili powder and cayenne. Stir lightly to mix the flavors and turn heat down to simmer and cover. Let cook for about another 10 to 15 minutes. (You don't want to overcook the chicken.)

      Cut the chicken up into bite sized pieces in the pan. In the meanwhile (if you have a griddle or very large frying pan), start it up and get it ready to prepare.

      *Also a note...You noticed I had written green pepper as an option. For those who like green pepper, you may want to slice one up and put it into a smaller pan to sauté and add this to your chicken and onion mixture...*

      Take a flour tortilla and spray with butter spray on one side entirely. Place butter side down onto the griddle or pan to begin cooking. On half of the tortilla put enough chicken-onion mixture and cover with shredded cheddar. Flip the other half of the tortilla over to cover the chicken and cheese...(it should look now like a half moon). Press down with a spatula and allow the tortilla to brown a little. Then turn the tortilla over so the other side can brown. Continue to do back and forth until it is nice and crispy. You can do as many as your griddle or pan hold at a time.

       Place on a plate while cooking the others, or serve them to your family and friends as they are cooked. They can be eaten by hand whole or you may use a pizza cutter to cut into half or quarters. You may also add jalapenos...or dip in salsa or with sour cream. Anyway you like them...But the most important thing is to totally enjoy these wonderful tasty treats from 'South of the border'.

Preheat oven to 400 degrees.



In a large skillet, cook and crumble the sausage until brown. Remove from skillet and drain on a paper towel. Pour off any excess fat. Add onions and bell peppers to the skillet and cook over medium-high heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside. 

To build the skillet, place 1/3 of the cheese in a skillet. Add half the sausage. Add another third of the cheese, then as much of the veggie mixture as you'd like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the sausage, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.

 Depending on the size of your skillet or baking dish, you may have some ingredients left over. Just build so that the ingredients roughly reach the top of the skillet; they'll shrink quite a bit once the cheese melts!

Place into the oven and start watching it about 4 to 5 minutes in. You want to bake it until the cheese is totally melted, hot, and slightly bubbling...but before the cheese starts to harden.

Remove from the oven, top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with tortilla chips.

It's best when hot.

SPICY GUACAMOLE

Ingredients:
3 Avocados
1/2 bunch Cilantro or regular parsley
2 cloves Garlic, diced fine
2 Jalapeno peppers, chopped fine
1 Onion, small medium, chopped fine
2 Tomatoes, firm medium, chopped fine
3 tbsp squeezed Lime juice
1/4 tsp. black pepper
1/2 tsp. salt 


CHICKEN FAJITAS

Mix well  and cover and chill till served.  
       In order to make the fajitas, prepare chicken (with onion and green and/or red pepper) just as you would for the quesadillas above and set aside in another pan. When people make their own fajitas, they can place the chicken mixture inside the burrito and add cheese, sour cream, salsa, or hot sauce and roll as they would for a burrito...

CHICKEN TACOS AND BURRITOS
       Just a note about the tacos and burritos:   Use about 2 to 3 pounds of lean ground beef and brown it while breaking it up into smaller, smoother consistency. Add a little water to it and allow the liquid to evaporate. Use any brand of taco seasoning and use 1 packet per pound. Add this and a little water with it as well while it cooks down. Turn to low and let simmer with the lid on to get all the full flavor in it and also for the ground beef to become tender... There's nothing worse than undercooked ground beef that tastes like 'rubber'...

     While this is cooking, chop up tomatoes into small chunks, shred your lettuce and also chop the onions. Put these into separate bowls and cover.

     Have the crunchy corn taco shells available and the corn tortillas and flour tortillas for everyone to choose from. Keep the tortillas in their plastic package and place in microwave for about 30 seconds before serving so they are nice and warm and pliable.

     Sour cream is a nice addition to tacos or burritos as is salsa, hot sauce, and sliced jalapenos.

      If you cup up a little extra lettuce, this gives an option for those watching their calories (or carbohydrates as I am) to make themselves a little taco salad.

TACO SALAD DIP
(You won't need any refs to decide whether this is good or not!!!)

2 - 8 oz. cream cheese, softened
1 c. sour cream
2 T. chili powder
4 T. mayonnaise
Lettuce (vegetables are all chopped), bunch of green onions (chopped)
2 tomatoes
Black olives
12 oz. shredded cheddar
Salsa
Tortilla chips

      Mix cream cheese, sour cream, mayo, chili powder, a couple shakes of garlic salt, and the white bottoms of the green onion chopped together and mix well. Spread evenly on the bottom of the tray. Layer with chopped lettuce, tomato, and the green onion tops. The black olives are optional, but pretty. Finish with the shredded cheddar. Serve and scoop up with the tortilla chips and add salsa if you like.

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