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As football season comes to an end, I am determined not to be depressed. I’m totally over the fact that the Eagles had a less-than stellar (i.e. shitty)  season and I’m still proud that I made it to the championship game in my first year in a fantasy league. To quell the inevitable sadness that comes directly after the Superbowl, I’m focusing all my attention on food. What’s that about being an emotional eater?

I’ve always enjoyed cooking, but I especially like cooking for other people and playing hostess. If you’re anything like me, you may be attempting to plan the perfect Superbowl party. While I can’t control the inevitable nausea you will feel if the Patriots win, I can offer a few scrumptious recipes.

The first snack is a yummy buffalo chicken dip (on the left below). You will need: 1 package of cream cheese (set it out to soften), 1 8oz bottle of ranch dressing, 1/4 cup of hot sauce (I use Frank’s Red Hot), and 1 large chicken breast.

Thaw the chicken, place it in a pot of water, bring the water to a boil, turn off the heat, cover the pot and let sit for an hour. After an hour, cut up the chicken and shred it. (I use my hands; the chicken will be very tender, making it easy to shred.)

In a large bowl, beat the cream cheese with a mixer. Stir in the ranch dressing, then the hot sauce, then fold in the chicken. Pour into a baking dish (I spray it with a light coat of Pam first) and cook for 30 minutes at 350 degrees. The dip should be bubbling when you take it out. Serve with tortilla chips.

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The second is one of the easiest masterpieces you will ever make – seriously, even if you can’t break an egg, you can make this. (And good news: no eggs involved). It’s a white pizza dip (on the right above) and only requires five ingredients:

1 cup of sour cream; 1 cup of ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of chopped pepperoni, and 1 packet of Lipton’s herb and garlic dip seasoning.

Combine the sour cream and herb and garlic packet. Stir in the ricotta cheese (it helps if you take it out ahead of time to soften). Gently fold in the mozzarella and pepperoni. Pour the mixture into a glass dish (spray with a light coat of Pam first) such as the one shown above. Cook for 30 minutes at 350 degrees. The dip should be bubbling when you take it out. Serve with cubes of fresh french bread.

This final snack is actually the easiest. No matter how many times I make them for an event, I never get sick of them. To make pigs-in-a-blanket you only need a package of cocktail hot-dogs (I use Nathan’s), a package of Pillsbury crescent rolls, and condiments of your choice.

Roll out a few of the crescent rolls at a time and press the seams of each together so it’s one big piece of dough. Knead out the dough slightly with your hands, just to stretch it out. Cut the dough into 1/4 to 1/2 inch wide strips. Place a mini hot dog at one end of the strip and roll up. It’s up to you how much dough you want for each hot dog, but I only use enough to circle it twice. Bake on a cookie sheet at 350 degrees for 10 to 12 minutes, or until the dough turns a light golden brown. I serve them with spicy brown mustard, honey mustard, and ketchup.

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If it has to do with football, I serve beer. I’m a big fan of seasonal beers, so I’d go with Sam Adam’s Winter Lager. Enjoy…Go Giants. (Pshh I’m not a fan, but I figure I don’t have a better choice, right?)

Posted by cher on Thursday, January 24th, 2008 at 12:46 am.

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