Our Super Bowl Menu
I know this entry seems totally bogus given the entry below in which I wrote about how much I don't like football. But as much as I don't like football, I love to cook. So Super Bowl Sunday is always a fun time for me. Today's menu is ecclectic, but yummy!
This Little Piggy Sandwiches
1 pork loin (I used a 16-ounce loin)
2 packages of Lipton Beefy Onion Soup Mix
2 cups of water
Place loin in a crock pot. Combine soup mix and water and pour over pork loin. Cook on low heat overnight - or 10-12 hours. Shred meat with a fork (it will absolutely fall apart!) and serve on toasted onion buns with your favorite sandwich condiments.
Muffaletta Cheese Spread
2 packages of cream cheese, softened
1 tub of 3 cheese blend (parmesan, romano, asiago)
1 cup of finely chopped pepperoni
1 cup of finely chopped salami
1 cup of finely chopped ham
1 jar of olive salad
Line a loaf pan with plastic wrap. Combine cheeses until smooth. Spread one-fourth of the cheese mixture into the loaf pan. This layer is the most frustrating since the plastic wrap slides around a lot! After spreading the cheese into the bottom of the pan, top with pepperoni (I use a food processer to chop all the meats so they are very finely chopped and easier to spread.). Spread one-fourth of the cheese over the pepperoni and top with salami. Use the bottom of a metal measuring cup to press the layers down firmly. Spread another fourth of the cheese on top of the salami and top with ham. Press down again and then spread with the final layer of cheese. Fold plastic wrap over the top and refrigerate overnight. When ready to serve, peel back top plastic and invert loaf onto a serving plate. Peel away remaining plastic and pour olive salad over the top. Serve in slices with French bread, chips, or crackers.
White Chili
1 medium onion
1 (7 ounce) can chopped green chilies
2 (16 ounce) cans cooked Great Northern beans
3 teaspoons ground cumin
3 cups diced cooked chicken
2 (14 ounce) cans chicken broth
2 cups Monterey Jack cheese
Combine 3 cups of broth, onion, chilies, beans, and cumin. Simmer for an hour.
Add cheese and chicken. Cook until chili is thick and add additional broth as needed.
Stuffed French Bread
1 loaf of French bread
1 cup of shredded Colby Jack cheese
1 cup of cooked and crumbled bacon
Cook onions in 2 tablespoons of olive oil on low heat, stirring very often. After about 15 minutes, onions will soak up the oil and will brown and carmelize. Stir onions into softened cream cheese. Split French bread lengthwise and spread each half with half of the cream cheese mixture and top each with cheese and bacon. Bake at 350 degrees for 15-20 minutes - or until cheese is melted and bubbly. Slice into serving-sized pieces and serve while still warm.
Rotel Dip
*Yeah, yeah. I know it's a no-brainer, but it's on the menu!
1 8-ounce package of Velveeta, cubed
1 can of Rotel
Place both in a bowl and microwave for 5 minutes. Remove from oven and stir. If cheese is not melted, place back in the microwave for an additional 2 minutes. Serve with tortilla chips or Fritos.
This Little Piggy Sandwiches
1 pork loin (I used a 16-ounce loin)
2 packages of Lipton Beefy Onion Soup Mix
2 cups of water
Place loin in a crock pot. Combine soup mix and water and pour over pork loin. Cook on low heat overnight - or 10-12 hours. Shred meat with a fork (it will absolutely fall apart!) and serve on toasted onion buns with your favorite sandwich condiments.
Muffaletta Cheese Spread
2 packages of cream cheese, softened
1 tub of 3 cheese blend (parmesan, romano, asiago)
1 cup of finely chopped pepperoni
1 cup of finely chopped salami
1 cup of finely chopped ham
1 jar of olive salad
Line a loaf pan with plastic wrap. Combine cheeses until smooth. Spread one-fourth of the cheese mixture into the loaf pan. This layer is the most frustrating since the plastic wrap slides around a lot! After spreading the cheese into the bottom of the pan, top with pepperoni (I use a food processer to chop all the meats so they are very finely chopped and easier to spread.). Spread one-fourth of the cheese over the pepperoni and top with salami. Use the bottom of a metal measuring cup to press the layers down firmly. Spread another fourth of the cheese on top of the salami and top with ham. Press down again and then spread with the final layer of cheese. Fold plastic wrap over the top and refrigerate overnight. When ready to serve, peel back top plastic and invert loaf onto a serving plate. Peel away remaining plastic and pour olive salad over the top. Serve in slices with French bread, chips, or crackers.
White Chili
1 medium onion
1 (7 ounce) can chopped green chilies
2 (16 ounce) cans cooked Great Northern beans
3 teaspoons ground cumin
3 cups diced cooked chicken
2 (14 ounce) cans chicken broth
2 cups Monterey Jack cheese
Combine 3 cups of broth, onion, chilies, beans, and cumin. Simmer for an hour.
Add cheese and chicken. Cook until chili is thick and add additional broth as needed.
Stuffed French Bread
1 loaf of French bread
1/2 cup of chopped onion
1 package of cream cheese, softened1 cup of shredded Colby Jack cheese
1 cup of cooked and crumbled bacon
Cook onions in 2 tablespoons of olive oil on low heat, stirring very often. After about 15 minutes, onions will soak up the oil and will brown and carmelize. Stir onions into softened cream cheese. Split French bread lengthwise and spread each half with half of the cream cheese mixture and top each with cheese and bacon. Bake at 350 degrees for 15-20 minutes - or until cheese is melted and bubbly. Slice into serving-sized pieces and serve while still warm.
Rotel Dip
*Yeah, yeah. I know it's a no-brainer, but it's on the menu!
1 8-ounce package of Velveeta, cubed
1 can of Rotel
Place both in a bowl and microwave for 5 minutes. Remove from oven and stir. If cheese is not melted, place back in the microwave for an additional 2 minutes. Serve with tortilla chips or Fritos.
posted by Felicia at 1:23 PM
1 Comments:
TFS your recipes. The Muffaletta Cheese Spread was a hit at an office party this week and there were lots of requests for the recipe! I also plan to serve it as an appetizer for our dinner club later this month. BTW, I used Press 'n Seal and I don't think it slide around as bad as regular plastic wrap would.
Ann (oakhills on SB.com)
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