Monday, September 9, 2013

Game Day

Having a football party?  Here's some bangin' recipes for your friends and family to snack on!


These are crazy good!  Buttery shrimp, roasted poblanos, an amazing white nacho cheese sauce, and Pepper Jack cheese!

SHRIMP NACHOS
1 lb shrimp, peeled and deveined
2 T butter (for the shrimp)
Tostitos Scoops
1 lb Velveeta Queso Blanco, cubed
2 cloves garlic, minced
2-3 T chopped jalapenos
1/2 small onion, chopped
1 T garlic powder
2 T flour
3 T butter (for the sauce)
1/2 to 1 C chicken stock
2 T cilantro, chopped
2 poblanos
8 ounces Pepper Jack cheese, shredded

Roast the poblanos in a 400 degree oven, rotating occasionally, until the skin is black and charred all over.  Remove from the oven.  When they are cool enough to handle, peel as much of the skin off as you can. Remove the stem and seeds and chop.

To make the white nacho cheese sauce, cook the veggies in the 3 T of butter until tender.  Whisk in the flour and cook about a minute.  Add in 1/2 C chicken stock and whisk.  Stir in the Velveeta and garlic powder. Cook and stir until the cheese is melted.  If the sauce is too thick, stir in the other 1/2 C chicken stock.  Remove from heat.

Cook the shrimp in the 2 T butter in a skillet until they are done, about 3-4 minutes.  You can season this with a little garlic powder and salt and pepper if desired.

Preheat the broiler.  Lay the chips (about 35) in a single layer on a sheet pan.  Place a little of the chopped poblanos in each chip.  Spoon some of the nacho cheese sauce into each chip (you will have some left over). Place a shrimp on top of each chip.  Sprinkle the Pepper Jack cheese over the shrimp.  Broil for a couple of minutes until the cheese is melted and browned.


This dip has a lot of ingredients, but it's cooked in the crockpot.  You just throw everything in there and wait!

TOUCHDOWN DIP
2 poblanos
2 serranos, chopped
1 lb Jimmy Dean sausage, cooked and crumbled
2-4 T chopped jalapeno slices (the kind from a jar)
1/4 C chopped green onions
Two 8-ounce packages cream cheese
1/2 C sour cream
1/2 C mayonnaise
1 C shredded Cheddar cheese
1 C shredded Pepper Jack cheese
Lawry's seasoned salt, to taste
1 can Rotel
1-2 teaspoons cayenne pepper
1 T cumin
1 T chili powder
1 T garlic powder
2 teaspoons Worcestershire sauce

Roast the poblanos in a 400 degree oven, rotating occasionally, until the skin is black and charred.  When they are cool enough to handle, peel as much of the skin off as you can.  Remove the stem and seeds and chop.

Put all of the ingredients into a crockpot.  Cook on low, whisking occasionally, for about 2 1/2 hours or until the shredded cheeses have melted.  Serve with tortilla chips.


So I wanted to make a dish that contains all of the "New Four Food Groups."  I came up with this:  Mushrooms stuffed with shredded butter (yep, that's what I said), roasted garlic, and Monterrey Jack cheese and wrapped up with bacon.  They are so good, they bring a tear to my eye.

BACON, BUTTER, CHEESE & GARLIC MUSHROOMS
One 1 lb package mushrooms, stems removed
2 whole bulbs of garlic
8 ounces shredded Monterrey Jack cheese
1 lb bacon, cut into thirds
1/4 stick of butter, frozen
Olive oil
Salt & pepper

Cut the tops of the garlic off to expose the cloves.  Place the cloves in a piece of foil.  Drizzle olive oil over the tops and season with salt and pepper.  Wrap them up and bake at 400 degrees for 20 to 25 minutes or until the cloves are very soft and buttery.  When they have cooled, squeeze the cloves out of the skins (a little messy).  Chop the garlic.

Lay the mushrooms in a single layer in a large casserole pan.  Using a box grater, shred the butter.  Place little shreds of butter into each mushroom cap.  Add little bits of the garlic into each mushroom.  Press the cheese into each cap.  Wrap each mushroom with a piece of bacon and secure with a toothpick.  Bake at 350 degrees for about 20-25 minutes or until the bacon is done.


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