Are you ready for the all the Bowl Games? Super Bowl is just around the corner! Speaking of which, almost as important as who wins is what’s on the party menu! What should YOU bring to the party this year?!?!? This time of year brings numerous opportunities to spend time with family, friends and the joys of entertaining. I thought it might be kind of fun to get together and share some of your Game Day Favorite recipes by hosting a recipe swap.
How’s it work? You email your favorite Game Day Recipe by January 31st, 2016 to me at Info@OnceAWeekCooking.com – Make Sure to Mark the Subject Line as “Recipe Swap” and include a photo if possible (but not necessary). I will post them here on Once A Week Cooking as they come in, and compile all of the recipes to send to everyone that participates. Recipes should be sent to firstname.lastname@example.org. One lucky participant will even win a Garlic and Brie Baker by Pampered Chef.
We’ll be sharing a collection of Game Day Favorite recipes that you’ll be excited to serve your guests for years to come. Two of the recipes I’m sharing today are Touchdown Taco Dip and Jerk Chicken Nachos!!
Touchdown Taco Dip:
1 (9 ounce) can bean dip
4 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon taco seasoning mix
1 garlic clove, pressed
1/4 cup (1 ounce) shredded Cheddar cheese
1/2 medium tomato, seeded and diced (about 1/2 cup)
2 green onions with tops, thinly sliced
1/4 cup pitted ripe olives, sliced
1 tablespoon finely chopped fresh cilantro or parsley
Additional sour cream (optional)
Heat oven to 350 degrees F.
Using small mix ‘n scraper spread bean dip over bottom of small oval baker. In classic batter bowl, combine cream cheese, sour cream and taco seasoning mix. Press garlic over cream cheese mixture in batter bowl using garlic press; mix well.
Spread cream cheese mixture evenly over bean dip. Grate Cheddar cheese over top using deluxe cheese grater. Bake 15 to 20 minutes or until cheese is melted.
To prepare toppings: Remove stem from tomato using cook’s corer. Dice tomato and thinly slice green onions using utility knife. Slice olives using egg slicer plus. Finely chop cilantro using pizza cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream, if desired. Serve with tortilla chips.
Jerk Chicken Nachos:
6 cups of tortilla chips
3 cups diced or shredded cooked chicken
2 cups of shredded cheddar and Monterey Jack cheese blend
2 tablespoons of Jamaican Jerk Rub (keep them separated)
1 small yellow or red bell pepper (I like to us a combination of the two)
1 small lime
2 tablespoons of fresh snipped cilantro
¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub
Preheat oven to 425°F.
Arrange the tortilla chips in a slightly overlapping layer on the Large Round Stone.
In a mixing bowl, combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub. Mix together gently. Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven to a cooling rack.
While the chicken and chips are in the oven, dice the bell peppers with a knife. Then slice the lime in half(across). You should now juice half of the lime, using a Citrus Press, into the bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.
Snip the cilantro using Kitchen Shears.Slice the remaining lime half. Cut the slices in half.
Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.
How about you? What’s your family’s Game Day Favorites. There’s bound to be something you enjoy when you are watching the game. Today’s the day to share it!
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
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