With the Super Bowl coming up this weekend, I thought I might post a few quick party recipes. Whether you are hosting the party yourself or just headed to a friend’s home, these are all easy to prepare.
In last week’s Lagniappe, I posted the recipe for Acadiana Seasoning and a few of the following recipes utilize that as an ingredient. If you have not made that seasoning yet, you can just use a commercial brand like Tony Chachere's or Zatarain's.
On a side note, I have been very pleased by how many people have taken the time to view this blog. While it is easy to see certain locations that might have an interest (Chicago, Lubbock, Dallas, etc.), I am completely amazed that someone in Moscow (that would be Russia and not East Texas) and Rome (that would be Italy and not Georgia) has been reading this blog.
Here are some dips that are perfect for a football party:
Texican Hot Sauce
2 28-Ounce Cans Crushed Tomatoes
½ Cup Vegetable Oil
½ Cup Minced Garlic
1 Cup Chopped Onion
1 ½ Teaspoon Salt
3 ½ Tablespoon White Vinegar
2 Tablespoon Sugar
1 Tablespoon Finely Chopped Jalapenos
In large pot, heat oil. Sauté onion and garlic or five (5) minutes. Add tomatoes and remaining ingredients. Simmer for 20 minutes. Place in refrigerator and chill for at least one (1) hour.
Jalapeno Honey Mustard Dip/Dressing
1 Quart Mayonnaise
1 Cup Honey
½ Cup Zatarain’s Creole Mustard
1 Cup Minced Jalapeno
1 Teaspoon GREGG’S ACADIANA SEASONING
Combine mayonnaise, honey mustard and jalapeno in large mixing bowl…add GREGG’S ACADIANA SEASONING. Place in refrigerator and chill for at least one (1) hour.
3 Slices BACON
1 8-ounce Cream Cheese
½ Cup Mayonnaise
1 Cup Shredded Smoked Gouda
1 Tablespoon GREGG’S ACADIANA SEASONING
Soften cream cheese. In large skillet, fry bacon until crisp and then chop. Combine cream cheese and mayonnaise in mixing bowl. Mix in smoked gouda. Add GREGG’S ACADIANA SEASONING, bacon and stir. Place in refrigerator and chill for at least one (1) hour.
NOTE: Bacon can be omitted for “non-pig” eaters.
If you are in need of a main course, this old family recipe is great and can feed quite a few guests. Also, you can make it up the day before and just re-heat on Sunday.
Tex Mex Chicken Spaghetti
½ Cup Olive Oil
1 Large Diced Onion
2 Diced Red Bell Peppers
1 ½ Cup Chicken Broth
3 Cans Cream of Mushroom Soup
½ Cup Half & Half
¼ Teaspoon Seasoning Salt
¼ Teaspoon White Pepper
3 Cups Shredded Mexican Cheese
1 Can Rotel
3 Cups Cooked Chicken
1 Pound Cooked Spaghetti
In large pot, heat oil. Sauté onion and red bell pepper for five (5) minutes. Add chicken broth and cream of mushroom soup. Bring to boil. Reduce heat and add half & half, seasoning salt, white pepper, cheese, Rotel and chicken. Once the cheese is melted, add spaghetti and mix thoroughly.
I debated on whether to put a dessert in this list but this pie will get rave reviews, especially if it is served with ice cream.
Chocolate Chip Pie
½ Cup Melted Butter
1 Cu Sugar
½ Cup Flour
1 ½ Cup Vanilla
1 Cup Semi-Sweet Chocolate Chips
1 Cup Pecan Pieces
1 10-Inch Pie Shell
Beat eggs. Add five (5) ingredients and mix well. Let mixture cool for 30 minutes then add chocolate chips. Preheat oven at 350. Pour mixture into pie shell. Garnish pecans on top of pi3. Bake for 30-40 minutes.
QUOTE OF THE DAY: "Fat, drunk and stupid is no way to go through life, son."
COMING UP: Bacon…The Candy of Meats.