Sunday, Sunday (said in my best echoed deep voice) is quickly approaching and that means it’s The Big Football game. While I’m not as excited as I was last year (but we don’t really need to remember last year…cough) it’s been kind of nice not having an emotional investment in this game. Course I would be lying to say we didn’t have a little emotion. My worst nightmare is that the Seahawks win… because they won last year and I think we should spread the love.
Anyhoo, besides the game the star of the show is really the food, drinks and the excuse to pig out for one night and regret it in the morning. It will just be us and my bestie so I’m looking forward to just a quiet little evening of football. Since I’m inviting the one person on earth who would never judge a single thing I do I may not even have to clean the bathrooms. Say what?!?! Just kidding Lara…I live with three boys….so bathrooms will be cleaned.
So I wanted to share my menu in case there are still some stragglers out there needing some ideas. I don’t have pictures cause it’s not made but I’ll attach some on Monday. (Trust me this stuff is amazing….no picture needed) **All recipes are posted below.
For the main course and star of the show I’ll be making some White Chicken Chili. I’m a big chili fan anyway but this stuff takes chili to a whole other level of awesomeness. The white beans and the cream cheese make it very savory and fresh tasting and the chicken is much more pleasing to my palette than ground beef. With a little cilantro on top it has a nice Mexican flavor and is seriously a must try. Even if you don’t add this to your Super Bowl line up definitely add it to your weekly dinner menu. It’s a regular in our house. (Side note: My son Mason “hates” beans and he really likes this chili and will actually eat it. So mom of picky eaters…give it a go)
For some sides I am making a pizza dip that is really easy to throw together and yummy. Since pizza is also pretty traditional football food (in this house anyway) I thought this would be a great way of bringing it to the table without doing the whole pizza. I’ll serve it with bread but it would be equally good with crackers or chips. I’m also going to be making a green chile dip that promises to be the perfect compliment to the chili. I have not made this recipe before but am excited to try it out. It looks delicious and I have never had a dip that I didn’t like. I mean what’s not to like about dip?!?!?
In order to get the boys involved i’ll have them make some Chocolate Chip Cookie Dough Bites. They will be football shaped and decorated the best we can. I imagine half of them will be eaten before the game and I also envision a lot of flour and sugar all over the floor but hey…all part of the “party” process right?
My bestie is on drink duty since I wasn’t sure I’d have time to mix cocktails. As long as there is nothing green colored (Boo Seahawks) then I’m good. 😉
Looking forward to a great game and some severe sickness on Monday morning…..all part of the sacrifice. Although, it slightly pains me to say, we will be cheering on Brady and the Pats. I’ve grown to like Brady more and I would always rather cheer on the older guy since he probably doesn’t have many more of these in him. However it turns out….Cheers to a great game and a fun evening! Have a safe and happy Super Bowl, friends!
WHITE CHICKEN CHILI
1 lb boneless skinless chicken breasts, diced into 1/2-inch pieces
1 small yellow onion, diced
1 tbsp olive oil
2 cloves garlic, finely minced
2 (14.5 oz) cans chicken broth
1 (4 oz) can diced green chilies
1 1/2 tsp cumin
3/4 tsp paprika
1/2 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp cayenne pepper
salt and freshly ground black pepper, to taste
1 (8 oz) pkg Neufchatel cheese, cut into 12 slices (aka light cream cheese)
1 1/4 cup fresh corn (frozen works too)
2 (15 oz) cans cannellini beans, drained and rinsed
1 Tbsp fresh lime juice
chopped fresh cilantro, for serving
shredded Monterrey Jack cheese, for serving
tortilla chips, for serving (optional)
Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Once oil is hot add chicken and diced onion and saute until chicken is no longer pink, about 6 minutes. Add garlic and saute 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat and simmer 15 minutes.
Add Neufchatel cheese and stir until nearly melted (it will break down in little bits and will appear to look like separated cheese but it will eventually melt). Stir in corn, and 1 can of Cannellini beans, then process 3/4 of the remaining beans along with 1/4 cup broth from the soup in a food processor until pureed, add bean mixture to soup along with remaining 1/4 can of beans (you can skip the pureeing step and just add the beans directly to soup, the soup just won’t be quite as creamy). Simmer about 15 minutes longer. Mix in fresh lime juice and serve with Monterrey Jack cheese, chopped cilantro and tortilla chips for dipping if desired.
1-8 ounce block cream cheese, room temperature
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon red pepper flakes
1/4 teaspoon garlic powder
1 cup mozzarella cheese, shredded
1 cup pizza sauce
1/2 cup cheddar cheese, shredded
1/2 cup Parmesan cheese, shredded
1/4 cup ground Italian sausage, cooked
10 slices pepperoni
3 tablespoons green bell pepper, diced
3 tablespoons black olives, sliced
1/4 cup mushrooms, sliced
Preheat oven to 350 degrees F.
In a medium bowl, mix together cream cheese and spices. Spread mixture into the bottom of an oven safe 9-inch deep dish pie plate. Top cream cheese mixture with 1/2 cup mozzarella and spread pizza sauce over it. Sprinkle the remaining cheese over the sauce and top with sausage, pepperoni, bell pepper, olives and mushrooms. Bake for 15-20 minutes or until the cheese is golden brown and bubbly.
Serve immediately with garlic toast or bread, and enjoy!
GREEN CHILE ENCHILADA DIP
4 ounces low fat cream cheese, room temperature
1 cup plain non fat Greek yogurt
1/2 cup green enchilada sauce
7 ounce can diced green chiles
1/2 t. cumin
1/2 t. chili powder
1/2 t. kosher salt
3 cups cooked chicken, shredded
1/2 cup part skim mozzarella
1/2 cup monterey jack cheese, divided
In a large bowl whisk together the cream cheese, yogurt, enchilada sauce, green chiles, and spices.
Fold in the shredded chicken, mozzarella, and 1/4 cup of the monterey jack cheese.
Place all of the ingredients in the slow cooker and cook on low for 2 hours.
Remove the dip from the slow cooker and put it in an oven safe dish.
Top with the remaining cheese and stick it under the broiler until the cheese is lightly browned.
Serve with chips, crackers, or vegetables.
CHOCOLATE CHIP COOKIE DOUGH FOOTBALLS
Yield: 22-24 footballs
3/4 cup salted butter, room temperature
1/2 cup dark brown sugar
1/4 cup light brown sugar
1/4 cup sugar
2 tsp vanilla extract
2 cups all purpose flour
1-2 tbsp water, if needed
1 1/2 cups mini chocolate chips
16 oz chocolate candiquick
3 oz vanilla candiquick
1. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
2. Mix in vanilla extract.
3. Add flour and mix until well combined. Dough will be thick. Add 1-2 tbsp of water, if needed to help the dough come together.
4. Stir in mini chocolate chips.
5. Shape balls of cookie dough about one tablespoon in size into footballs, then place on a parchment lined cookie sheet.
6. Refrigerate balls for about 30 minutes, or until firm.
7. Melt chocolate candiquick in a bowl until smooth.
8. Using a toothpick (or the fork method mentioned above) dip the footballs into the melted chocolate, then tap to remove excess.
9. Place balls back onto parchment lined cookie sheet to harden.
10. Once the balls are dry, melt the vanilla candiquick.
11. Pipe the vanilla candiquick onto the footballs to create the strings. Allow to dry.