Superbowl Eats

Okay so first off I'm gonna come right out and say it. The only reasons I like the Superbowl are the food and the commercials. Probably in that order. Football always has been and will always remain a mystery to me . I'll just stick to the food part. I did promise my husband to keep it low key this year and not make enough food to actually feed the football players!

For the Superbowl I like to make Man Food. Nachos, Big Meaty Sandwiches, Chili. Things like that. This week I'll be posting some delicious Man Pleasing food and treats too.

First off, we'll start with the appetizers. We ALWAYS have artichoke dip. If not my husband would revolt. Hopefully he won't because this year we're changing it up and having this yummy dip. If you love the flavor of wings but hate the mess and bones, this would be perfect for you. Shredded chicken, two kids of cheese and lots of flavor from ranch dressing and hot sauce. Break out the Fritos and you have a winning appetizer!

Buffalo Chicken Dip
Leigh Anne

2 (8 ounce) packages cream cheese, softened
1 1/2 C of shredded or diced chicken
1 cup ranch dressing
3/4 cup red hot sauce (I used Frank’s Red Hot Wing sauce)
1 1/2 C shredded cheddar cheese
Frito corn chips, Scoops

Mix cream cheese, ranch dressing and red hot sauce together. Add in shredded chicken. Place mixture in a pie pan that has been sprayed with Pam. Bake at 350 degrees for 15 minutes. Sprinkle cheese on top and bake for another 10-15 minutes until nice and hot and bubbly.
Serve with Fritos.

Here are some other great appetizers:

Artichoke Dip

Creamy Chicken Taquitos

Crockpot Meatballs

Salami Roll Up

Chili Con Queso

Up tomorrow...some man pleasing main dishes!

Posted by: Sallie and Julia

Devil's Food Cupcakes

I love birthdays! If only we could leave out the getting older part! The fun of shopping, making special food and celebrating everything you love about that person. My beautiful daughter Brinley just turned eight and it just amazes me to think that when we moved into our house she was only six weeks old. Time does fly.

We both love to read, shop and of course ---eat chocolate and as much as I would like to claim that she's just like me, she really takes after her dad. She has his looks, can sleep in like no body's business and second to chocolate, loves all forms of meat!

This girl made me laugh hysterically when I overheard her playing "house" and telling her sisters that she's Bill Gates wife. Seriously? And every Christmas at the top of her list is Rubies and Diamonds! I promise, I have nothing to do with this. Her birthday breakfast request was waffles with strawberries and whipped cream, BACON AND SAUSAGE (I told you the girl loves meat) and at the last minutes, eggs. I told her next year take it easy on the old Mom!

She is a budding Mozart (okay, maybe a slight exaggeration),loves to cook with me, and is going to take on the family tradition of being a great swimmer. I am so thankful everyday for this beautiful girl that brightens my days and look forward to all the memories we'll share as she gets older. I love you Brinley!

Now down to the real recipe! When the birthday girl said she wanted chocolate cake with chocolate frosting I immediately remembered the gorgeous cupcakes I'd seen in Martha Stewart's Cupcake book. There are seriously like a million recipes I want to try. These beauties didn't disappoint and were as yummy as they looked. (I wish I could take credit for the beautiful picture, but they are from Martha's Website).The sour cream made them super moist and the ganache frosting was creamy and delicious. I will be honest and warn you in advance, be prepared to do a pile of dishes afterwards ! Better yet, after a few of these cupcakes , maybe you can talk someone into doing the dishes for you!

Devil's Food Cupcakes

Martha Stewart

3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature

Chocolate Ganache Frosting (recipe below)

Chocolate Curls (optional , instructions below)

Directions
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Chocolate Ganache Frosting

Makes 4 cups

1 pound good-quality bittersweet chocolate, finely chopped
2 1/3 cups heavy cream
1/4 cup corn syrup
Directions
Place chocolate in a large heatproof bowl. Bring cream and corn syrup just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not over stir).
Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

Chocolate Curls
1 block of good-quality chocolate (large blocks make curls easier than a thin bar)
Directions
Use a vegetable peeler to slice strips

Posted by: Sallie

Southwestern Chicken Panini with Cilantro Pesto and Chipotle Mayo

These sandwiches were so delicious and the perfect accompaniment to the Black Bean soup. This picture does not do it justice. I loved the Cilantro Pesto which was perfect with the chicken and melted cheese and the spicy Chipotle Mayo added a delicious kick that put these sandwiches over the top. Another plus, this recipe uses a rotisserie chicken which makes them come together even quicker. I can't wait to try the leftover cilantro pesto with some pasta!

Southwestern Chicken Panini

slightly adapted from Cuisine At Home

For the cilantro pesto:

*This makes more pesto than you'll need for the sandwiches. Freeze leftovers to mix with pasta*

2 cups packed cilantro leaves and stems

4 cloves garlic

1 jalapeno pepper, seeded and chopped

Juice of 1/2 a lime

Pinch of Salt

2 tbsp. olive oil

For the Chipotle Mayonnaise

1/4 cup mayonnaise (I used light)

1 tbsp. minced canned chipotle chili pepper in adobo sauce (found in Mexican Isle)

1/2 tsp. sugar

4 slices white or wheat sourdough bread (I used wheat multi grain bread)

softened butter

2 oz. pepper jack or Havarti Cheese ,thinly sliced (I used mozzarella because it's what I had on hand. I think Provolone would be delicious as well)

3 oz. rotisserie chicken, torn into large pieces

Directions:Pulse cilantro, garlic, jalapeno, lime juice, and salt for the pesto in a food processor until minced; scrape down sides of bowl. With machine running, drizzle in olive oil until paste forms.

Combine mayonnaise, chipotle, and sugar in a small bowl.

Spread butter on one side of each slice of bread; spread mayonnaise on the other sides of two slices and 1 Tbsp. pesto on the other two slices. Top pesto with cheese, then the chicken; place the other two sliced of bread on top, buttered sides up. toast sandwiches on both sides.

*If you don't have a panini press toast sandwiches using a heavy skillet on top to weight them as they cook over medium heat. When first side of sandwich is golden, flip it and repeat to cook second side..*

Posted by: Sallie

Black Bean Soup with Salsa Cream

I don't know about where you're at, but here in sunny old St. George, it hasn't been so sunny. In fact, it's been rainy, cold and overcast all week! Maybe that's why I went into soup mode and broke out my new immersion blender. I love black bean soup but this was my first attempt making it at home and it was delicious. A mix between chunky and creamy with a cool lime and salsa infused sour cream on top. Just the thing to fix those cold weather blues and warm you up from the inside out. Great with tortilla chips, quesadillas or a delicious sandwich that I will be sharing with you later this week.

Black Bean Soup with Salsa Cream

Williams Sonoma

*Plan ahead. The beans need to soak overnight*

Ingredients:
2 cups dried black beans
2 Tbs. canola oil
2 yellow onions, finely chopped
1 or 2 jalapeño chilies, seeded and minced
3 garlic cloves, minced
1 small red bell pepper, diced
1 tsp. ground cumin
1 tsp. dried coriander
1 tsp. dried oregano
8 cups water
1⁄2 small ham hock or ham bone
2 Tbs. fresh lime juice
2 Tbs. minced fresh cilantro, plus 6 to 8 sprigs
Salt and freshly ground pepper, to taste

For the salsa cream:
1⁄2 cup sour cream
2 Tbs. fresh lime juice
2 Tbs. purchased fresh salsa
Salt and freshly ground pepper, to taste

Directions:
Pick over the beans, discarding any misshapen beans and stones, and rinse well. In a large pot, combine the beans with cold water to cover by 3 inches. Soak for at least 4 hours or up to overnight. Alternatively, for a quick-soak method, bring the beans and water to a rapid simmer (but do not boil), then simmer for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Drain the beans and set aside.In a large soup pot over medium heat, warm the oil. Add the onions and sauté until softened, about 3 minutes. Add the chilies to taste, garlic, bell pepper, cumin, coriander and oregano. Sauté, stirring frequently, until the vegetables are softened and the mixture is very aromatic, 7 to 10 minutes. Add the beans, water and ham hock, cover partially and simmer over medium heat until the beans are soft, 1 to 1 1¿2 hours. Remove from the heat and discard the ham hock.In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pot. Alternatively, process with a handheld blender in the pot until the desired consistency is reached. Add the lime juice, minced cilantro, salt and pepper. If the soup is too thick, thin it with water. (If you prefer a velvety consistency, puree the soup until smooth, then pour it through a fine-mesh strainer into a saucepan.) Reheat gently over medium heat.Just before serving, make the salsa cream: In a small bowl, stir together the sour cream, lime juice, salsa, salt and pepper. Ladle the soup into warmed bowls and garnish each bowl with the salsa cream and a cilantro sprig. Serves 6 to 8.

Posted by: Sallie

Meet the Newest Addition to My Sister's Kitchen

Our latest sweet treat fresh from the oven. Baby Anillie. Mother and baby are doing great. She made her appearance :

Monday January 18th

9:02 a.m.

6 lbs. 15 oz.

18 3/4 in. long

I can't wait to go meet her! She is after all, half named after me. Annillie is a combination of my name (Sallie) and Vince's (my sister's husband) sister Anisa's name. Isn't that sweet? We also have birthday's that are just a week apart and I have 3 girls at home that are begging every second of every day to see baby Anillie. Don't tell the husbands but I see a lot of cooking, shopping and girls nights out in the future! I just know we're going to be great friends! Congratulations Vince, Julia and baby Anillie. We love you!

Posted by: Sallie

Pad Thai

I love Asian food but sometimes just looking at the ingredient list makes me (and my grocery budget) exhausted. I came across this recipe and decided to give it a try. I was able to find all the ingredients in my local grocery store which is a big plus. The longest part of the process was soaking the noodles which took about 20 minutes but that is the perfect time to prep your other ingredients. It came together a lot quicker than I expected. I loved the combination of noodles and shrimp with a little bite from the chili sauce and delicious bean sprouts. Honestly, it's been quite awhile since I've had Pad Thai in a restaurant so I didn't really have anything to compare it to but my husband and I both really liked it and I'll for sure make it again.

Pad Thai

Eating Well

4 ounces dried rice noodles
2 teaspoons peanut oil
3 cloves garlic, minced
1 large egg, lightly beaten
8 ounces small shrimp, peeled and deveined
2 cups mung bean sprouts
1/2 cup sliced scallion greens
3 tablespoons rice vinegar
2 1/2 tablespoons fish sauce
2 tablespoons sugar
1 teaspoon chili-garlic sauce
2 tablespoons chopped dry-roasted peanuts

Preparation
Soak rice noodles in warm water to cover in a large bowl until they are limp and white, about 20 minutes.
Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg and cook, stirring, until scrambled, about 30 seconds. Add shrimp and stir-fry until they curl and turn pink, about 2 minutes.
Drain the noodles and add to the wok, tossing with tongs until they soften and curl, about 1 minute. Add bean sprouts, scallion greens, vinegar, fish sauce, sugar and chile-garlic sauce; toss until the shrimp are fully cooked and noodles are heated through, 1 to 2 minutes. Sprinkle with peanuts and serve immediately. Serves 3.

*Tip- I would recommend mixing together the rice vinegar, fish sauce, sugar and chili sauce. That way when you're ready to add them in you won't be scrambling around your kitchen like a mad woman trying to get them all in at once. Not that I would ever do that.*

Posted by: Sallie

Reese's Peanut Butter Cup Cheesecake Bars

We usually reserve desserts for Sundays around here and when given a choice, my husband chose these delicious bars. I love simple desserts like these that use convenience foods, but are out of the ordinary. A decadent combination of chocolate, cheesecake, and peanut butter cups! They were delicious! Bonus, you can make them a day ahead and refrigerate like I did. I would recommend bringing them to room temperature before serving.

Peanut Butter Cup Cheesecake Bars

Picky Palate

1 box devils food cake mix

1 egg

1 stick softened butter
8 oz softened cream cheese

1 egg

1/3 Cup sugar

10 regular size Reese's Peanut Butter Cups, cut into little pieces
1 Cup semi sweet chocolate chips4 Tablespoons heavy cream

1. Preheat oven to 350 degrees F. Line a 9×13 inch baking dish with tin foil. Spray with non stick cooking spray. Mix cake mix, egg and butter together then press into baking dish.
2. Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-40 minutes or until cheesecake is cooked through (it only took 30 minutes in my oven). Remove and let cool completely.
3. Carefully lift bars out of dish using ends of foil. Melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.

Posted by: Sallie