#SundaySupper: Big Game Day Recipes

Are you ready for the big game next weekend? I am! As an Auburn graduate I am a huge Cam Newton fan. Seriously, love that man (and his smile)! Not only is he an incredible athlete but he is a man making a difference in his community and in the lives of children. Even though he did leave Auburn to go to the NFL after taking us to a National Championship victory, he returned to Auburn in the off season to finish his degree. War Eagle, Cam!

But I digress.

If your team didn’t make it (my main team allegiance is the Chicago Bears) that doesn’t mean you can’t gather with friends and watch history in the making. Besides, there are always commercials and the half-time show if you don’t care about the game itself. And if none of that appeals to you, just show up for some good food! The Sunday Supper crew has a wonderful variety of recipes to create the perfect game watching menu. Thank you to T.R. Crumbley of Gluten Free Crumbley for assembling the team!

Today I’m sharing a recipe for chicken wings. To me, wings are the ultimate football watching food! (Well, that and some sort of dip.) Chicken wings aren’t hard to make at home either. Especially when you can do them in the slow cooker! Whaat? Yes, it’s true! The trick is popping them under the broiler right before serving to get them crispy. These particular wings are cooked in a Thai-inspired peanut sauce. I then garnish them with cilantro, lime wedges, and chopped peanuts. Delicious.

(P.S. Happy Birthday, Mom!)

Slow Cooker Thai Wings

Ingredients:

  • 1/2 C creamy peanut butter
  • 1/4 C soy sauce
  • 1/4 C brown sugar
  • 1-2 tbsp chili paste, to taste (I used Gourmet Garden stir-in paste)
  • 2 cloves garlic, crushed (I used 1 tsp Gourmet Garden chunky garlic stir-in paste)
  • 2-4 lb chicken wings, tips removed and wings split
  • cilantro (I used Gourmet Garden lightly dried herbs), for garnish (optional)
  • limes, for garnish (optional)
  • chopped peanuts, for garnish (optional)

Steps:

  1. Lightly grease the bowl of your slow cooker.
  2. In a small bowl, combine peanut butter, soy sauce, brown sugar, chili paste, and garlic. Adjust chili paste to taste. Pour into slow cooker.
  3. Add the wings and toss to coat all the wings in the sauce. Cook on LOW 2-4 hours.
  4. Place cooked wings on a foil lined rimmed baking sheet. Broil on HIGH for 3-5 minutes, until crispy.
  5. Garnish with cilantro, lime, and peanuts if desired.

*This recipe is adapted from Rachel at http://followinginmyshoes.com/my-recipes/sweet-n-spicy-slow-cooker-wings*

Slow Cooker Thai Wings for #SundaySupper from Sew You Think You Can Cook

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Enchilada Dip

Are you invested in the National Championship game tonight? I think it would be incredible if Clemson could keep their undefeated season but they have their work cut out for them, Alabama is a tough powerhouse to take down.

It’s hard for me to watch football without some sort of dip to snack on, especially if we have company over! Earlier this year In November my brother-in-law and his girlfriend now fiance (finally!) came to meet Treat. They are both also Auburn grads so there wasn’t any fight over which game we’d be watching on Saturday. It was the Georgia game and we knew it’d be a tough one, so good food was a must!

I’d been eyeing this dip on one of my Pinterest boards for a good while and was anxious to finally give it a shot! With enchilada flavors and real cheese it’s a step up from the usual favorite game day dip. It’s a thicker dip that’s pretty dang close to being called enchilada chili! Firecracker enjoyed the dip as well and I was happy to let him eat as much as he wanted – we could do a lot worse than beef, cheese, and veggies.

Enchilada Dip

Ingredients:

  • 1 lb ground beef
  • 1 1/2 C enchilada sauce
  • 1 can (15 oz) fiesta corn
  • 1 1/2 C shredded cheddar cheese, divided use
  • 1 1/2 C shredded Monterey Jack cheese, divided use

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease oven-safe casserole dish.
  2. Brown ground beef in a high sided skillet over medium-high heat until cooked. Drain the fat.
  3. Add the enchilada sauce and corn to the skillet. Mix in 1 C cheddar and 1 C Monterey Jack cheeses, stirring until melted. Season to taste with S+P.
  4. Transfer dip to prepared baking dish. Top with remaining cheeses.
  5. Bake 5-10 minutes, or until bubbly and golden.
  6. Serve with tortilla chips.

*This recipe is modified from Chungah at http://damndelicious.net/2013/10/21/beef-enchilada-dip/*

Enchilada Dip | Sew You Think You Can Cook

Award Winning Cool Chili

Every year at work we have a fundraising chili cook-off. Last year there were three categories: Original, Whoa, and Cool. For the purposes of the cook-off I used a little less heat than normal so that I wouldn’t cross the edge into “Whoa” where I knew my recipe had no chance. As you can probably infer from the title of this blog post, my original recipe won Best “Cool” Chili!

I developed this recipe my senior year of college when our Silver Wings chapter provided a chili dinner for the Air Force ROTC. It’s a tomato based turkey chili with corn. I don’t really like super meaty chili, so this recipe could almost border on a chunky soup level. It was such a huge complement when I saw that my pot of chili was gone first!

Award Winning Chili 1

My chili is the first recipe I ever created, and it’s exciting to know it’s a hit! I make it every year for Thanksgiving, so that if people get hungry before turkey time there’s something ready and waiting in a slow cooker. They can help themselves without getting in the way of dinner prep. It’s perfect for tailgates, potlucks, and quick dinners and easy lunches.

I decided that the Super Bowl was the perfect time to debut my chili on the blog!

An Original Recipe

Award Winning Cool Chili

Ingredients:

  • 1 tbsp olive oil
  • 1 bell pepper, chopped (any color you prefer)
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 lb ground turkey
  • 2 cans (28 oz each) crushed tomatoes
  • 1 can (15 oz) dark red kidney beans, drained and rinsed
  • 1 can (15 oz) light red kidney beans, drained and rinsed
  • 2 cans (15 oz each) corn, drained
  • 1 1/2 C chicken stock
  • 1/2 tsp dried oregano*
  • 1/2 tsp dried thyme*
  • 1/2 tsp dried marjoram*
  • 1/2 tsp dried rosemary*
  • 1/2 tsp dried parsley*
  • 1 tbsp chili powder
  • 1 tbsp ancho chili powder
  • 2 tsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1/2 tsp dried mustard
  • 1/2 tsp black pepper
  • 2 tsp hot sauce, or to taste
  • salt, to taste

*If you have a spice blend, such as Mrs. Dash, feel free to use 2 tsp of that instead

Steps:

  1. Heat olive oil in a large non-stick skillet over medium-high heat. When hot, saute onion and bell pepper until onion is translucent, season with a pinch of S+P if desired. Add garlic and cook for 30 seconds. Add ground turkey to the skillet and cook 10 minutes, or until cooked through, breaking up with a wooden spoon.
  2. In a large pot, or a slow cooker, add all remaining ingredients. When turkey is cooked drain any fat and add it to the chili.
  3. Bring chili to a simmer and cook on low heat at least 1 hour. If using a slow cooker, cook on LOW for 3-4 hours or HIGH 1-2 hours until hot. Remember, the longer you let it stew the stronger the flavors will be.
  4. Serve with your favorite chili toppings (i.e. shredded cheese, tortilla chips, oyster crackers, sour cream, yellow mustard) My personal favorite and my recommendation is to serve with Fritos corn chips.

Award Winning Chili 2

Salted Honey Popcorn

I want to end this week of popcorn with one more sweet option for your Super Bowl spread.

This popcorn recipe is Stuart’s favorite and the one he requests whenever we pop some popcorn for movie night.

Salted Honey Popcorn

Ingredients:

  • canola oil, enough to coat bottom of pot
  • 1/2 C popcorn kernels
  • 2 tbsp honey
  • 2 tbsp salted butter
  • 1/4 tsp kosher salt

Steps:

  1. Put canola oil in pot over medium high heat along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 1/2 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pot during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
  2. In a small saucepan over medium-low heat, melt together butter and honey. Season with salt.
  3. Transfer popcorn to a large bowl. Pour the honey over top and gently mix until all the popcorn is coated with salty sweetness. (It won’t look like enough honey, but I assure you it is – keep mixing!)

*This recipe is adapted from Katrina at http://splashofsomething.com/2012/09/21/the-easiest-snack-youll-ever-make-salted-honey-butter-popcorn/*

Salted Honey Popcorn 1 Salted Honey Popcorn 4 Salted Honey Popcorn 2 Salted Honey Popcorn 3

Caramel Popcorn

You know those popcorn tins you get around the holidays? There’s that regular butter popcorn, that takes up the most room, then there’s cheddar popcorn, and finally everyone’s favorite, caramel covered popcorn.

This recipe for caramel popcorn is almost identical. And without the preservatives! I don’t know if that really makes it healthier… it is still full of sugar, butter, and more sugar.

Caramel Popcorn

Ingredients:

  • canola oil, enough to coat bottom of pot
  • 1/2 C popcorn kernels
  • 4 tbsp unsalted butter
  • 1/2 C brown sugar
  • 1/8 C corn syrup
  • 1/4 tsp kosher salt
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda

Steps:

  1. Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 1/2 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
  2. Melt together butter, sugar, syrup, salt, and vanilla. You can do this either over the stove top or in the microwave for 2 minutes. Whisk until combined and add in the baking soda.
  3. Pour caramel over cooked popcorn. Toss until popcorn is completely coated.
  4. Cover popcorn and microwave for 1:30 min. Toss and microwave for another 1:30. Spread popcorn out on a wax paper lined surface and allow to cool. Break apart clumps if desired.

*This recipe is modified from Brenda at http://www.afarmgirlsdabbles.com/2013/12/23/moms-microwave-caramel-popcorn-recipe/*

Caramel Popcorn 1 Caramel Popcorn 2 Caramel Popcorn 3 Caramel Popcorn 4

Mustard Pretzel Popcorn

When many people think football, they think pretzels! Pretzels with beer, pretzels wrapped around hotdogs, and pretzels with mustard.

This popcorn recipe also comes from Food Network Magazine’s January/February 2014 booklet of 50 Flavored Popcorns. The recipe I present to you is the one from Food Network. But I highly suggest reducing the amount of liquid, or maybe popping (see what I did there?) the mixture in the oven for a few minutes. I found that the final result was a bit soggy for my preference. I did break small pretzels sticks in half as that’s what I already had in my pantry, maybe actual small pretzels would have enough surface area to help absorb the butter-mustard mixture.

Mustard Pretzel Popcorn

Ingredients:

  • canola oil, enough to coat bottom of pot
  • 3/4 C popcorn kernels
  • 4 tbsp butter, melted
  • 2 tbsp Dijon mustard
  • 1 tsp sugar
  • 1/2 tsp kosher salt
  • 4 C small pretzels

Steps:

  1. Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 3/4 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
  2. Whisk together melted butter, mustard, sugar, and salt.
  3. In a large bowl mix popcorn and pretzels. Toss with butter-mustard.

Mustard Pretzel 1 Mustard Pretzel 2 Mustard Pretzel 3 Mustard Pretzel 4

Taco Popcorn

This week I will be bringing you 4 different popcorn flavors. Perfect for your Super Bowl party!

I want to start with one that can kinda-sorta fall into my Mexican Monday theme.

This popcorn comes from Food Network Magazine’s January/February 2014 booklet of 50 Flavored Popcorns. Popcorn is tossed with corn chips, butter, and chili powder. Then quickly baked with cheese and scallions.

Taco Popcorn

Ingredients:

  • canola oil, enough to coat bottom of pot
  • 3/4 C popcorn kernels
  • 3 C corn chips
  • 6 tbsp salted butter, melted
  • 2 tbsp chili powder
  • 1 C shredded cheddar cheese
  • 2 scallions, chopped

Steps:

  1. Put canola oil in pot along with 2-3 kernels of popcorn. Cover and stand by. Once you hear the kernels pop, add the 3/4 C of popcorn. Cover and cook over medium heat until popping slows. Gently shake the pop during the popping process so as not to burn the popcorn at the bottom. Remove from heat and remain covered until popping has ceased, unless you want to be pelted with popcorn. (If you have another method of popping popcorn, feel free to use it.)
  2. Preheat oven to 350 deg.
  3. In an extra large bowl toss together popped popcorn and corn chips. Toss with chili powder. Toss with melted butter.
  4. Place popcorn mix on a baking sheet in an even layer. Top with shredded cheese and scallions. Bake for 3 minutes, or until cheese is melted. Season with salt to taste.

Taco Popcorn 1 Taco Popcorn 2 Taco Popcorn 3 Taco Popcorn 4