Super Bowl Snack Countdown Day 4 – Mini Chorizo Corn Muffins

Today I’m sharing Mini Chorizo Corn Muffins for day 4 of my Super Bowl Snack Countdown.  I loved corndogs as a kid, and these corn muffins are an updated version of those corndogs. The chorizo tastes great with the corn muffin mixture.  They are easy to make too.  Serve them with spicy brown mustard for dipping.

Mini Chorizo Corn Muffins

Adapted from Food Network Magazine

Printable Recipe

3 fully cooked chorizo sausages, Sliced into 24 ½ inch slices

1 tablespoon vegetable oil

½ cup yellow cornmeal

¼ cup all-purpose flour

2 teaspoons sugar

Kosher salt

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon cayenne pepper (optional)

1 large egg

¾ cup buttermilk

3 scallions, thinly sliced

Preheat the oven to 375°F and coat a 24-cup mini muffin pan with cooking spray. 

Heat the vegetable oil in a large nonstick skillet over medium-high heat.  Add the chorizo and cook, stirring occasionally until lightly browned, about 3 minutes.  Cool on a plate lined with a paper towel.

Meanwhile, combine the cornmeal, flour, sugar ½ teaspoon salt, baking powder, baking soda and cayenne pepper in a large bowl.  In a small bowl, whisk together the egg and buttermilk. Mix the egg mixture into the cornmeal mixture.  Stir in the scallions and mix until smooth.  It should have the consistency of pancake batter.

Pour the batter into the prepared muffin pan filling each cup about halfway.  Place a piece of chorizo in the center of each cup.  Bake until golden and cooked through, about 12 minutes.  Let cool for 5 minutes, then remove from the pan.  Serve warm.

Super Bowl Snack Countdown Day 3 - Baked Barbeque Wings

I’m sharing with you one of my favorite chicken recipes. I make this chicken for parties all the time. For 4th of July, I rub chicken thighs and drumsticks with this spice rub and Les barbeques them, and it is very popular and easy.

Last summer, I tried this rub with chicken wings, and took them to the beach for a cookout with our friends who were visiting from Tennessee. The wings were hit. They tasted like barbeque chicken wings, but without the sticky barbeque sauce and without the mess.

Leaving the rub on for at least 6 hours give the salt and spices a chance to flavor the chicken all the way to the bone, so don’t skip this step.  

Super Bowl Snacks Countdown Day 2 - Mango Salsa
Super Bowl Snacks Countdown Day 1 - Reuben Pig in Blankets

Baked Barbeque Wings
Adapted from America’s Test Kitchen Cookbook  
Printable Recipe
5 pounds chicken party wings
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
1 tablespoons kosher salt
2 teaspoons ground black pepper
½ teaspoon ground chipotle chili powder
¼ teaspoon cayenne pepper

Combine brown sugar, chili powder, paprika, salt, pepper, chipotle chili, cayenne pepper in a small bowl. Coat the chicken wings with the dry rub and refrigerate for at least 6 hours or up to 24 hours.

Preheat the oven to 425°F. Place the chicken skin side up on a wire rack over a baking sheet. Roast chicken wings until the chicken is completely cooked and the skin is crispy, about 35 to 45 minutes.

Super Bowl Snack Countdown Day 2 – Mango Salsa

I debated posting this Mango Salsa recipe in the middle of winter. Especially this winter with most of the country suffering through bitterly cold weather. But, truth be told, California has been having a warm, summer-like winter, and I saw some beautiful mangos at the market yesterday, so I decided to post this recipe in my Super Bowl Snack Countdown.

This was my go-to snack this summer. My whole family enjoys this spicy sweet salsa with crispy tortilla chips, and I served this to guests all summer long.

If you can find mangoes in a store near you this winter, give Mango Salsa a try. It will be great addition to your Super Bowl snacks.

Super Bowl Snack Countdown – Day 1 Reuben Pigs in Blankets 

Mango Salsa  
Printable Recipe
2 ripe mangos, peeled and cut into ¼ inch chunks
½ small red onion, chopped
¼ cup chopped fresh cilantro
1 or 2 jalapenos, seeded and chopped
½ teaspoon salt

Combine mango, onion, cilantro, jalapeno and salt in a small bowl. Refrigerate for at least 1 hour and serve with tortilla chips.

Reuben Pigs in Blankets

I am excited about the Super Bowl on Sunday. Or, to be more truthful, I’m excited about the Super Bowl party I’m attending, since my team lost in an exciting game against the Seahawks.

I’m always excited about Super Bowl food, whether it’s a big bowl of chili, cookies or fun appetizers. I’ve been busy testing out Super Bowl party recipes, and I’m planning on posting them this week leading up to the big game.

First up are these Reuben Pigs in Blankets. My boys loved these. And, me? I’m a sucker for pigs in a blanket and I have warm and fuzzy feelings for Reuben sandwiches, so this combination really works for me. Reuben Pigs in Blankets are fun and tasty, and a perfect nibble for Super Bowl.

Reuben Pigs in Blankets 
Adapted from Food Network Magazine  
Printable Recipe 
½ cup sauerkraut, drained and roughly chopped
3 tablespoons pickle relish
1 8-ounce tube of crescent roll dough
2 slices Swiss cheese, each slice cut into 12 pieces
24 beef little smokies
1 large egg, lightly beaten
Thousand Island dressing for dipping

Preheat the oven to 350°F and line a baking sheet with parchment paper. Combine the sauerkraut and relish in a small bowl, set aside.

Unroll the crescent dough and pinch the diagonal seams together with your fingers. Cut the dough in half lengthwise, and then slice each half crosswise into 12 strips. Place a piece of cheese on one end of strip of dough leaving a ½ inch boarder on the short end. Spread about 1 teaspoon of the sauerkraut mixture on top of the cheese. Place one little smokie on top of each strip of dough, and pinch the dough to seal.

Place pigs in a blanket seam side down on the prepared baking sheet, and brush with the beaten egg. Bake until the dough is golden brown, about 15 minutes. Serve warm with thousand island dressing.

Super Bowl Sunday

I’m going to post this quickly before I head off to the Super Bowl party I’m attending. I’ve shared a couple ideas for your Super Bowl party (Oatmeal Butterscotch Bars and Nacho Topped Chili), so I thought I would share what I’m actually taking to the party this year. My friend Elva handed me this recipe on Wednesday, so I didn’t have time to share it before now. I didn’t even have time to test the recipe before making it today, but if Elva says its good, I’m willing to trust her.

These Sweet Spicy Chicken Bites are really tasty, and they are the perfect nibble for a party. The bacon, brown sugar and spices mix together to taste almost like barbeque sauce. Elva suggests serving the chicken bites with ranch dip, so I’m going with the ranch dip too. Thanks Elva!

Sweet Spicy Chicken Bites 
Adapted from Paula Deen
Printable Recipe

1 ¼ pounds boneless, skinless chicken breasts (about 4 breasts)
1 pound sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
¼ teaspoon cayenne pepper

Preheat the oven to 350°F. Spray two cooling racks with nonstick cooking spray and set them into baking sheets.

Cut chicken breasts into 1-inch cubes. Cut bacon slices into thirds. Wrap each chicken cube with a slice of bacon securing with a wooden toothpick. In a large plastic bag combine brown sugar, chili powder and cayenne pepper. Drop 4 to 5 wrapped chicken cubes into the bag and shake to coat the cubes completely. Place coated chicken cubes on the prepared racks. Repeat until all the chicken has been coated. Bake the chicken for 30 to 35 minutes, or until the bacon is crisp. Serve warm with ranch dip.

Nacho Topped Chili

So, what are you doing for Super Bowl? In my last post, I might have mentioned my football team is going to the Super Bowl (Go 49ers!!!)! Technically, it is not my football team—I am merely a fan, but they are still going to the Super Bowl!

My team going to the Super Bowl does put me in a slightly awkward position though. I usually like to focus on the food, the socializing and the commercials at the Super Bowl party, and I’m committed to doing all of these things this year, in addition to concentrating on the game. How am I going to do this you ask? I’m not really sure, but I hope to come up with something soon.

I’m also not sure what food to bring for the party. A friend at work handed me a fun recipe for chicken bites I might have to try, or I might bring this Nacho Topped Chili. I made this chili for my family during one of the playoff games to test it out. My son and husband loved it. I loved it too since it combines two of my favorite things to eat chili and nachos, and it did it beautifully! The chili is spicy and flavorful and the nacho topping makes the chili fun and delicious.

The original chili is a meat only chili, but I happen to like beans, so I added them to the chili too. I tested the recipe with the kidney beans and without, and my family preferred them with the kidney beans.  

Nacho Topped Chili 
Adapted from Rachael Ray’s Week in a Day
Printable Recipe
4 poblano peppers
2 large jalapeno peppers
2 tablespoons olive oil
2 pounds lean ground beef (no more than 10% fat)
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon smoked sweet paprika
2 tablespoons chili powder
¼ teaspoon cayenne pepper
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup tomato paste
1 12-ounce bottle beer (Rachael recommends Negra Modela, but I used Budweiser since that’s what I had on hand)
2 cups beef stock
2 14-ounce cans kidney beans, rinsed and drained

1 bag corn tortilla chips
1 16-ounce can spicy refried beans
2 cups shredded cheddar cheese
1 Fresno red chili pepper
½ cup pickled sliced jalapeno peppers
2 green onions, sliced

Place the poblano peppers and jalapeno peppers on a baking sheet and broil them until the skin is blackened. Place the charred peppers in a bowl, and cover with plastic wrap until the peppers are cool enough to handle. Peel, stem and seed the peppers, and place into the bowl of a food processor and pulse until the mixture is pureed.

While the peppers are roasting, heat the olive oil in a large Dutch oven. Add the meat and brown well. Add the onions, garlic, and cook until the onions are softened. Add the cumin, coriander, paprika, chili powder, cayenne pepper, salt and pepper, and cook until fragrant, about one minute. Add the tomato paste and cook for another minute. Add the beer, and let it bubble a minute or two to cook off the alcohol. Add the beef stock, kidney beans and pureed peppers, and cook for 15 to 20 minutes or until the chili is thickened and the flavors have combined.

Place the chili in a casserole dish (your serving dish of choice) and top it with the tortilla chips. Dot the tortilla chips with the refried beans, and add the shredded cheese. Place the chili topped nachos in a preheated 400°F oven until the beans are warm and the cheese has melted. Garnish with sliced peppers and green onions. Serve.

Mediterranean Layer Dip

What are you doing for Super Bowl?  I know I’ve mentioned I love going to Super Bowl parties.  The parties combine some of my favorite things: socializing, eating, watching football and talking about food (talking about food might be unique to my group of friends, I don’t know).  We were invited to two different Super Bowl parties this year.  We are heading over to Joanne and Todd’s so, I’m not going to compete in Tammy and Tom’s pizza cook-off this year.  I am excited to hear what Sandy and Brian come up with, since they usually win.

I’m not competing in a food competition, but I know we will be eating well!  Joanne and Todd are great hosts, so no one goes home hungry, and I’m excited to bring Mediterranean Layer Dip with me to share.

I made Mediterranean Layer Dip to enjoy while watching the Pro Bowl last weekend.  I have to admit that the Pro Bowl, though meaningless, is a fun to watch.  The players are having such a good time, and their joy in being there is a blast to see.  This layer dip was great to nosh on while we watched the game.

I have a soft, comfortable spot in my heart for traditional layer dip.  I love the salty chips and the creamy dip, so when I saw this creative take on layer dip in Bean by Bean a Cookbook by Crescent Dragonwagon, I had to try it.  I’m glad I did.  The flavors are fresh and lively, and the combination is unique.  I made the hummus from scratch, but you can easily use store bought hummus for this layer dip.  I do have to admit the homemade hummus really shines in this layer dip, and is so easy, I have to ask myself why I don’t make hummus from scratch all the time.  Les and the kids liked the layer dip too.  We ate about half of it Sunday, and we were all happy to polish it off Monday before dinner.

Mediterranean Layer dip tastes lighter than traditional layer dip, so it is perfect to serve when there are plenty of other heavier appetizers around.  If you are looking for something light and unique to bring to your Super Bowl party, try Mediterranean Layer Dip.

Mediterranean Layer Dip

Adapted from Bean by Bean a Cookbook by Crescent Dragonwagon

Printable Recipe

1 English cucumber, peeled and chopped

6 to 8 radishes, tops and tails removed, well washed and chopped

1 jalapeno, seeded and chopped

¼ teaspoon salt

Juice of 1 lemon

2 bunches green onions, white and light green portions only, chopped

¼ cup chopped parsley

2 Tablespoons chopped dill

2 ½ cups hummus (recipe follows)

½ cup feta cheese, crumbled

1 cup sour cream or Greek yogurt

2 large tomatoes, chopped

1 cup kalamata olives, chopped

Pita chips

In a medium colander with a bowl underneath, stir together the cucumber, radishes, jalapeno, lemon juice and salt.  Let the cucumber mixture drain for at least 20 minutes.

In a small bowl, stir together the green onions, parsley, and dill.  Set aside.

Spread the hummus on the bottom of a glass pie plate.  Sprinkled drained cucumber mixture over the hummus, and add the green onion mixture on top of the cucumber mixture.  Add the feta cheese, and top with the sour cream.  Sprinkle the sour cream with the tomatoes and the kalamata olives.  Serve immediately with pita chips.

Hummus

Adapted from Bean by Bean a Cookbook by Crescent Dragonwagon

2 15-ounce cans reduced sodium garbanzo beans (chickpeas), drained, liquid reserved

3 tablespoons tahini

2 Tablespoons good quality extra virgin olive oil

4 cloves garlic, peeled and quartered

Juice of 1 to 2 lemons, or more to taste

kosher salt

freshly ground black pepper

Combine the garbanzo beans, 2 tablespoons of the reserved bean liquid, tahini, olive oil, garlic and the juice of one lemon in the bowl of a food processor.  Pulse until very smooth.  Add more bean liquid and lemon juice until the hummus is the consistency of sour cream or a little thinner.  Taste and add salt and pepper.  Refrigerate for at least 2 hours to let the flavors combine.