Super Bowl Spreads

SHRIMP NACHOS WITH MANGO SALSA

Posted By: FM News 101.1 · 2/3/2012 11:44:00 AM

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 4

 

Ingredients:

 

  • ½ bag (10 oz.) tortilla chips, scoops-style
  • 2 cups (8 oz.) Sargento® Artisan Blends® Shredded Authentic Mexican Cheese, divided
  • 1 ripe mango, seeded, peeled and cut into very small chunks
  • 1 large ripe tomato, seeds removed and cut into small chunks
  • 1/3 cup fresh cilantro leaves, chopped
  • ½ small red onion, finely diced
  • Juice of 1 lime
  • 2 tsp. salt
  • 1 tsp. pepper
  • ½ lb. cooked shrimp, 51/60 size
  • 4 oz. sour cream

 

Directions:

 

  • Preheat oven to 350°F.  Put the tortilla chips on the baking sheet, top with 1 cup cheese and bake about 4 minutes until cheese is melted.
  • Meanwhile, gently combine the mango, tomatoes, cilantro, onion, and lime juice in a medium bowl.  Sprinkle with salt and pepper.
  • Top chips with shrimp and mango salsa and remaining cheese.  Bake about 2 ...
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BBQ BEEF SLIDERS

Posted By: FM News 101.1 · 2/3/2012 11:44:00 AM

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 16 sliders

 

Ingredients:

 

Directions:

 

  • Preheat grill or sauté pan over medium-high heat.
  • Mix meat with Worcestershire sauce. Form into 16 patties slightly larger than the buns.
  • Add one tablespoon of the Pepper Jack cheese on each patty, reform into a ball, and then flatten out again into a patty to keep the cheese in the center while cooking.
    • Cook patties 3 to 4 minutes; turn and cook 3 minutes more.  Top with cheddar cheese.
    • Spread barbeque sauce on buns.  Top with burgers, onion and pickles.

 

 

Tips:

 

  • Serve with ...
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TEQUILA AND LIME CHICKEN BRUSCHETTA MOZZARELLA

Posted By: FM News 101.1 · 2/3/2012 11:43:00 AM

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 20 bruschetta pieces

 

Lime Chicken Ingredients:

 

  • 1 lb. boneless, skinless chicken breast, cooked
  • ¼ cup lime juice
  • ½ cup tequila
  • ½  tsp. lime zest
  • 1 tsp. ground cumin
  • ½  Tbsp. freshly ground black pepper
  • ½  tsp. salt
  • 1 Tbsp. honey

 

Tomato Relish Ingredients:

 

  • 2 tomatoes, diced small
  • 4 fresh basil leaves, chopped
  • 1 garlic clove, chopped
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 Tbsp. olive oil

 

Additional Ingredients:

 

 

Directions:

 

  • Mix lime juice, lime zest, tequila, cumin, salt, pepper and honey in a bowl.
  • In a separate bowl, shred chicken into medium size chunks and pour lime mixture over.  Stir to coat. Marinate at room temperature for 10 minutes.
  • Combine relish ingredients ...
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FOUR CHEESE AND BACON STUFFED JALAPENOS

Posted By: FM News 101.1 · 2/3/2012 11:41:00 AM

Prep Time: 20 minutes

Cook Time: 20 minutes

Servings: 24 stuffed jalapenos

 

Ingredients:

 

 

Directions:

 

  • Wear gloves to protect fingers!  Make cut under half of stem lengthwise on one side of the peppers forming a “T.”  Pry open; remove seeds using tip of a pairing knife and kitchen shears.
  • Stir together bacon, cheeses, hot sauce, pepper, and 1 tsp. salt.
  • Fill jalapenos with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chili retains its shape.
  • Lightly ...
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PEPPER JACK & CHORIZO POTATO SKINS

Posted By: FM News 101.1 · 2/3/2012 11:26:00 AM

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 20 potato skins

 

Ingredients:

 

  • 10 small red potatoes
  • 2 Tbsp. olive oil, divided
  • 8 oz. chorizo sausage casing removed
  • 1 tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 cup (4 oz.)  Sargento® ChefStyle Shredded Pepper Jack Cheese
  • 4 green onions, thinly sliced
  • 4 oz. sour cream for garnish

 

Directions:

 

  • Wash potatoes and put on a baking tray. Bake at 400° F about 30 minutes or until a fork is easily inserted.
  • Heat a sauté pan with 1 Tbsp. olive oil and add chorizo.  Cook until lightly browned, stirring frequently to break up chorizo into small pieces.  Remove from heat and set aside.
  • When potatoes have cooled, cut in half and scoop out potato, leaving about 1/8-inch thick shell. Drizzle with remaining olive oil and sprinkle with salt and pepper. Place on a lightly greased baking ...
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DEVILED SHRIMP WITH BACON (WARM DIP)

Posted By: FM News 101.1 · 2/2/2012 3:34:00 PM

INGREDIENTS:

8 oz med shrimp in shell
Lean bacon (4-6 slices)
8 oz cream cheese at room temperature
1/2 cup mayo
1/3 cup grated parmesan cheese
1 1/2 tsp. white horseradish
1 tsp lemon juice
1/8 tsp cayenne pepper
3 scallions thinly sliced

 COOKING DIRECTIONS: 

-- preheat oven to 375 degrees

-- bring a large sauce pan  of water to a boil…add shrimp, cook until pink (about 2 minutes)

-- drain shrimp, rinse under cold water

-- peel shrimp, remove veins, chop coarsely 

-- cook bacon for 5-7 minutes

-- in a medium bowl, combine all ingredients except parmesan cheese (sprinkle that on top last)

-- let it back for 20 minutes until hot

-- serve with chips or veggies

By Peggy Fallon, Cookbook Author of "Great Party Dips"

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HOMEMADE HUMMUS

Posted By: FM News 101.1 · 2/2/2012 3:33:00 PM

INGREDIENTS:

1 can chickpeas (rinse well)
1/2 cup warm weather
1/4 cup tahini (sesame seed paste)
1/4 extra virgin olive oil
3 tbsp lemon juice
garlic clove (smashed and chopped)
1 tsp smoked paprika 
1/2 tsp cumin
1/2 tsp salt 
a dash of chipotle powder

 COOKING DIRECTIONS:

-- in a food process or blender, combine chickpeas, tahini, olive oil, lemon juice, and garlic

-- blend briefly (about a min)

-- with machine running, add 1/2 cup of warm water and puree until smooth 

-- add smoked paprika, cumin, salt, chipotle powder and process until throughly blended

-- for garnish: use chopped cilantro, a drizzle of olive oil or pomegranate seeds

-- serve with pita chips or vegetables

By Peggy Fallon, Cookbook Author of "Great Party Dips"

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PEANUT BUTTER MARSHMALLOW DIP (KIDS DIP)

Posted By: FM News 101.1 · 2/2/2012 3:32:00 PM

INGREDIENTS:

1 cup peanut butter (chunky or creamy)
1 cup marshmallow fluff
1 cup sour cream

COOKING DIRECTIONS:

-- in a medium bowl, combine all three ingredients and stir until well blended

-- transfer to a serving bowl

-- serve with celery, pretzels, graham crackers, apples, and strawberries

-- can refrigerate up to 3 days

By Peggy Fallon, Cookbook Author of "Great Party Dips"

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BBQ BEAN AND BACON SALSA

Posted By: FM News 101.1 · 2/2/2012 3:30:00 PM

INGREDIENTS:

5 strips bacon – cooked
one can pinto beans
1/4 cup onion ,chopped
1 tbsp cider vinegar
1/4 tsp salt
1/3 cup ketchup
1 & 1/2 tbsp  olive oil /veg oil
1 tbsp dark brown sugar
1 tsp brown cumin
1 tsp chili powder 
1/2 cup green bell peppers
1/2 cup red bell peppers
1 tbsp minced and pickled jalapeno peppers

 COOKING DIRECTIONS:

-- cook bacon until strips are golden brown, drain and chop them

-- rinse beans and dry 

-- coarsely chop the beans, leaving some of them whole. don't mash all of them

-- in a medium bowl, combine onion, vinegar, and salt and stir to mix well

-- add ketchup, olive oil, brown sugar, cumin, and chili powder and blend it well

-- add the beans and stir gently

-- add green and red bell peppers, jalapenos and bacon

-- toss to mix

-- serve at ...

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