Are you hosting for the big game? Try these recipes, sure to please a crowd.
This Super Bowl Sunday, hike some potato skins in the oven in honor of the ultimate pig skin.
These classic, crispy potato skins with all the fixings are anything but ordinary or expected.
There's something comforting, filling and a little bit greasy about the oven-baked skins — perhaps the last time you had one was at your old college bar, or as a two-for-one appetizer at your favorite local chain restaurant — but these homemade, dressed up taters are simple to make and adaptable, feeding any rowdy football crowd.
Invite your friends over and start with the basic potato skin, then provide all the extra "players" for hungry fans to build their own winning combination. Extra points goes to this recipe because the potatoes can be baked the morning of the big game and many of the toppings can be prepared ahead of time, as well.
Score a touchdown, punt a field goal, block a sack— or insert any positive football pun here — with these tasty, slightly dressed up potatoes on game day.
THE GAME PLAN
Loaded potato skins
Yield: Makes 8 large potato skins
Ingredients:
4 Idaho baking potatoes
Extra-virgin olive oil
8 ounces thick-cut bacon, diced
6 ounces cheddar cheese
1 bunch scallions
Kosher salt
freshly ground black pepper
1 cup sour cream
Hot sauce, to taste
Directions:
Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes.
While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Thinly slice the scallions.
Carefully handle the hot potatoes and cut each in half, lengthwise. Using a small spoon, scoop the flesh from each wedge, leaving 1/4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or for that post-Super Bowl breakfast.)
Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce and any extras you might like.
Are you ready for some ... chicken wings?!
Berkshire Eagle staff members are sharing their favorite wing recipes — and for those who want the Buffalo chicken wing taste sans the wing, we offer Buffalo Chicken Dip.
Spicy Coconut Curry Wings
(Courtesy Robin Anish)
INGREDIENTS:
2 pounds chicken wings, tips removed, cut at joint
Marinade:
1 14-ounce can coconut milk
1/2 cup orange marmalade
1/3 cup red curry paste for hot wings
or yellow curry paste for milder wings
Garnish:
1/4 cup coconut flakes
1/3 cup salted peanuts, finely chopped
Lime wedges
DIRECTIONS:
Pat wings dry. Place wings in a large resealable plastic bag. Combine coconut milk, marmalade and curry paste. Pour the marinade over the wings and refrigerate overnight.
Preheat oven to 450 degrees. Drain off excess marinade and arrange wings on a greased or parchment lined sheet pan. Bake until cooked through, well browned and crispy, flipping wings once or twice as they bake, about 45 minutes.
Mince the coconut flakes and stir together with the finely chopped peanuts. Toss with the hot wings.
Arrange wings on serving platter and garnish with lime wedges.
Sticky wings
(Courtesy Kevin and Colin Moran)
INGREDIENTS:
12 chicken wings
Onion salt
Garlic salt
10 ounces regular Coca-Cola
1 cup light brown sugar
2 tablespoons soy sauce
A few drips of Worcestershire sauce
Chili powder (to taste)
DIRECTIONS:
Preheat oven to 400 degrees F. Sprinkle onion and garlic salt on wings. Bake in foiled-lined pan for 15 to 20 minutes.
Meanwhile. combine Coca-Cola, brown sugar, soy sauce, Worcestershire sauce and chili powder.
Take out wings and pour mixture on top of them.
Reduce oven to 350 degrees F. Cook wings for 1 1/2 to 2 hours or until mixture has reduced or has bubbled over the top of the wings. Take out of oven and let cool in the pan for 10 minutes.
Notes: Recipe may be doubled. Be sure to line pan with foil or use a disposable pan for easy clean up.
Frank's RedHot Buffalo Chicken Dip
This robust creamy dip tastes like Buffalo chicken wings but without the mess!
Makes: 4 cups dip
Prep Time: 5 min
Cook Time: 20 min
INGREDIENTS:
2 cups shredded cooked chicken
1 (8 ounce package) cream cheese, softened
1/2 cup FRANK'S RedHot Original Cayenne Pepper Sauce or FRANK'S RedHot Buffalo Wings Sauce
1/2 cup Hidden Valley Original Ranch Dressing
1/2 cup blue cheese crumbles
DIRECTIONS:
Preheat oven to 350 F.
Combine all ingredients and spoon into shallow 1-quart baking dish.
Bake 20 minutes or until mixture is heated through; stir. Garnish with chopped green onions if desired and serve with crackers and/or vegetables.
Tips: To add some crunch, top with some French's Crispy Fried Onions or Crispy Jalapenos the last five minutes.
Reduced Calorie Recipe: Substitute Neufchatel cheese for the cream cheese, and low fat options for the salad dressing and blue cheese.
Microwave directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on high 5 minutes until hot, stirring halfway through cooking.
Slow cooker method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover and heat on high setting for 1 1/2 hours until hot and bubbly or on low setting for 2 1/2 to 3 hours. Stir.
Tailgating tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
This year I'm looking to shake up the Super Bowl gathering a bit. Normally, a pot of chili anchors our party, but this year I'm thinking fajitas. They are customizable, have lots of visual appeal, and will definitely fuel the armchair athletes as they offer their unsolicited advice to the television.
Fajitas are surprisingly easy to make, especially if you use a pre-made fajita seasoning or some other Mexican seasoning blend. I use red onions because I like the way they add even more color to the dish, but if you have yellow or white onions, no problem, use them. For more color, use two different color peppers. And don't shy away from a tiny bit of sugar, which just enhances the caramelization of the vegetables. If you want a little more heat, you could either use two jalapenos or stick with one, but leave some of the seeds in (that's where almost all of the heat is in a hot pepper).
Tempting though it might be, don't skip the part where you warm your tortillas in the pan. This adds flavor, those nice brown spots bringing out a toasty wheat taste, and also makes the tortillas more pliable. It takes only a few minutes, and I think it makes the meal. If you want to toast them before cooking the meat, that's also a fine order of events — then you might want to heat them for about 20 seconds in the microwave once the meat is cooked up.
Multiply the recipe as needed, but don't crowd the pan when cooking the vegetables and meat — especially the meat, which needs to brown as it cooks. Cook the meat in batches.
If you want to make this meal just that much more special and restaurant-like, pick up more than one kind of salsa — maybe a green tomatillo version and a tomato-based red-style jar. And go to town with the rest of the toppings; assembling the perfect fajita is part of the pleasure of this meal.
Steak fajitas
Start to finish: 45 minutes
Serves 4
INGREDIENTS:
2 tablespoons vegetable or canola oil, divided
2 red onions, halved and sliced
2 red bell peppers, stemmed, seeded and sliced
1 jalapeno, stemmed, seeded and chopped
1 teaspoon sugar
1 pound fajita-sliced beef strips
1 tablespoon taco, fajita or Mexican seasoning blend
1 lime, halved
10 6-inch flour tortillas
To serve (pick and choose):
Salsa (maybe more than one!)
Crumbled queso fresco, or another white, crumbly Mexican cheese (feta works too, in a pinch!), or shredded Mexican-blend cheese
Sour cream
Lime wedges
Fresh cilantro leaves
Avocado slices or guacamole
DIRECTIONS:
In a large skillet, heat one tablespoon of the vegetable oil over medium heat. Add the onions, peppers, and jalapeno, sprinkle the sugar over them, season with salt and pepper, and saute for 8 to 10 minutes until fairly tender. Remove all the cooked vegetables to one half of a serving platter.
Return the pan to medium heat and add the remaining tablespoon of oil. Add the beef strips, sprinkle with the seasoning, and saute for 5 minutes, until the beef is cooked. Add salt and pepper to taste. Transfer the beef to the other half of the serving platter. Tent with foil to keep warm.
Carefully clean the hot pan and return it to medium-high heat. Make sure the pan is clean and dry before warming the tortillas, one at a time, for 15 to 20 seconds on each side until browned in spots and slightly fragrant. Transfer the tortillas to a plate as they are warmed, and keep them covered with a clean dishtowel to keep them warm.
Remove the foil and dishtowel, and squeeze the juice of the lime halves over the meat and the vegetables. Serve the beef and vegetables with the tortillas and assorted toppings, and let everyone fill their own fajitas.
Nutrition information per serving: 537 calories; 196 calories from fat; 22 g fat (6 g saturated; 0 g trans fats); 72 mg cholesterol; 945 mg sodium; 52 g carbohydrate; 5 g fiber; 9 g sugar; 32 g protein.
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook." She blogs at http://www.themom100.com/about-katie-workman. She can be reached at Katie@themom100.com.
Eagle staffers share their favorite comfort dips that can be whipped up in a pinch, even if it's just for an afternoon snack on a Saturday afternoon when there doesn't seem to be much else to do but enjoy something ooey-gooey and downright perfect for a winter day spent at home.
HOT CHEESY SPINACH AND ARTICHOKE DIP
I have no idea where I got this recipe, but the numerous spills and stains on the recipe card attests to how often I've made it and how good it is.
When I make it, I add mozzarella to the cheese used for the topping to add another layer of stringy cheesy goodness. And, yes, in my estimation it does have to be Hellmann's mayo!
— Margaret Button, associate features editor
Makes about 4 cups dip
Prep time: 10 minutes
Cook time: 35 minutes
Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (10 ounces) cream cheese, softened
3/4 cup Hellmann's mayonnaise
1 1/2 cups shredded cheddar or Monterey Jack Cheese, about 6 ounces, divided
1 package Knorr Vegetable soup, dip and recipe mix
1 can (14 ounces) artichoke hearts, drained and chopped
1 can (8 ounces) water chestnuts, drained and chopped
2 cloves garlic, finely chopped
Directions:
Preheat oven to 350 F.
In medium bowl, combine all ingredients except 1/2 cup cheddar cheese. Spoon into 2-quart casserole, then top with remaining 1/2 cup cheddar cheese.
Bake 35 minutes or until heated through. Serve, if desired, with toasted French baguette rounds, sliced garlic bread, corn or tortilla chips, or vegetable dippers.
SPANAKOPITA DIP: Substitute feta cheese for the cheddar and eliminate the artichoke hearts. Spoon into mini phyllo cups and bake for 8 minutes or until filling puffs.
CRAB RANGOON DIP
This dip is so easy that you don't even need to turn the oven on to make it. Each bite tastes like the creamy filling of your favorite take-out joint's Wonton-filled Crab Rangoon without the greasy paper bags. This is also delicious served with tortilla chips or sliced carrots or sweet peppers.
— Lindsey Hollenbaugh, managing editor of features
Ingredients:
1 package (8 ounces) cream cheese, softened
1 garlic clove, chopped
1 cup (4 ounces) shredded Swiss cheese
3/4 cup sweet and sour sauce
1/2 package (8 ounces) imitation crabmeat
1 green onion with top (about 1/4 cup thinly sliced)
1/4 cup toasted sliced almonds
Crispy Wonton Chips (optional)
Directions:
In bowl, combine cream cheese and garlic. Add Swiss cheese; mix until well blended. Spread cream cheese mixture in microwave safe dish.
Spoon sweet and sour sauce over cream cheese mixture. Coarsely chop crabmeat; sprinkle evenly over sauce. Microwave, uncovered, on HIGH 4 to 6 minutes or until outside edges of dip are bubbly and dip is heated through.
Meanwhile, thinly slice green onion. Sprinkle dip with green onion and almonds. Serve dip warm with Crispy Wonton Chips, if desired.
Lets talk parties and food!
Fans will likely feast on guacamole, nachos, wings and chili on Sunday, but what were fans noshing back in '67, at the very first Super Bowl?
Lipton's Onion Soup dip, anything made with Philadelphia cream cheese and crescent rolls, Jell-o molds, meatballs, finger sandwiches, deviled eggs and fondues were what was happening in the '60s. Chili was becoming popular and buffalo wings had just come on the scene, but had not yet reached the status they have today.
With a nod to the very first Super Bowl, how about serving up a 1960s-style spread for this year's Super Bowl party?
Of course, you have to have Lipton's onion dip and chips. Dried beef was a popular ingredient in all kinds of recipes, like this spread as a tasty topper for Ritz crackers.
Dried beef and dill pickle spread
INGREDIENTS:
8 ounces cream cheese, softened
1/2 cup sour cream
3 oz package dried beef, finely chopped
2 tablespoons green onions, finely chopped
1/2 cup dill pickles, coarsely chopped
1/4 teaspoon black pepper
DIRECTIONS:
Cream together cream cheese and sour cream. Fold in remaining ingredients. Chill until serving. Good with crackers or fresh vegetables.
Here's, yet, another recipe that calls for Lipton Onion Soup mix. For serving at a party, I would shred the meat with its sauce and serve in crusty sandwich rolls, along with a choice of toppings, such as a creamy cheese sauce, sauteed onions and peppers, or maybe a spicy horseradish sour cream sauce.
Beer and onion pot roast
INGREDIENTS:
4 pounds chuck pot roast
Cooking oil
1 package Lipton's Onion Soup mix
One 8-ounce can tomato sauce
1 cup beer
1 packed tablespoon brown sugar
DIRECTIONS:
Using a Dutch oven, brown chuck roast in some cooking oil. Combine soup mix, tomato sauce, beer and brown sugar; pour over meat. Cover and bake at 325 degrees until very tender, 2 to 3 hours.
Fritos had been around for a while by the 1960s and were so popular that creative cooks started using them in recipes like this chopped salad.
Fritos Chopped Salad
INGREDIENTS:
1 head iceberg lettuce, chopped
1 large tomato, diced
1/2 cup chopped red onion
1 can kidney beans, drained and rinsed
12 ounces cheddar cheese, shredded
4 cups Fritos Corn Chips
1 cup Kraft Catalina salad dressing
DIRECTIONS:
Toss together all salad ingredients except Fritos and dressing. Chill. Just before serving, toss salad with Catalina dressing and Fritos. Serve immediately.
In 1966, this Pillsbury Bake-Off competition second place winning recipe became one of Pillsbury's most requested recipes and certainly would have been a hit at a Super Bowl party in 1967.
Follow recipe exactly in order for the fudge filling to develop.
Pillsbury Tunnel of Fudge Cake
INGREDIENTS:
1 3/4 cups sugar
1 3/4 cups butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury all-purpose flour
3/4 cup unsweetened cocoa, such as Hershey's
2 cups chopped walnuts (do not omit)
DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour 12-cup bundt pan or 10-inch tube pan. In large bowl, combine sugar and butter; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add 2 cups powdered sugar; blend well. By hand, stir in flour and remaining cake ingredients until well blended. Spoon batter into greased and floured pan; spread evenly.
Bake for 45 to 50 minutes or until top is set and edges are beginning to pull away from sides of pan. Cool upright in pan on wire rack 1 1/2 hours. Invert onto serving plate; cool at least 2 hours.
Glaze
INGREDIENTS:
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
DIRECTIONS:
Combine all glaze ingredients, adding enough milk for desired drizzling consistency. Spoon over top of cooled cake.
Popcorn. One whiff and you have to have some.
It goes hand-in-hand with ball games, parties and movies.
"Popcorn goes back thousands of years," said Wendy Boersema Rappel of the Popcorn Board, a nonprofit council that promotes American-grown popcorn. "Kernels found in bat caves in New Mexico in the 1950s were carbon-dated to be 4,500 to 6,000 years old. Kernels found in ancient burial sites in Peru were found to be 1,000 years old. The discoverers rehydrated a few of the Peru kernels — and they popped!"
While there are no records to verify it, consuming popcorn as a food probably goes back to the Native Americans, who then introduced it to the colonists. "It's assumed it was part of the Native American culture," Boersema Rappel said, adding it gained popularity in the 1800s. "It was a fun, fascinating food for that time period — it exploded and you got to eat it. People wanted to try it. Some of the first cookbooks [from the 1850s and 1860s] have recipes how to make popcorn."
Charles Cretors is credited with literally bringing popcorn to the masses in the streets. Cretors converted a peanut roasting machine and adapted it, allowing popcorn to be cooked in oil and sold by street vendors. Cretors introduced his new popcorn wagon at the Chicago World Fair in 1893. And, with the advent of movies, a made-in-heaven match was made ...
Today, 13 billion quarts of popcorn are consumed in the United States annually; that turns out to be 42 quarts per person. The top two popcorn producing states are Illinois and Nebraska, Boersema Rappel said. Popcorn is also grown in Indiana, Iowa, Kansas, Kentucky, Michigan and Missouri. It is possible to grow popcorn in a home garden in New England, Boersema Rappel said, "but make sure it doesn't cross-pollinate with any sweet corn or feed corn," she advised. "Keep them separate and far apart in the garden."
Boersema Rappel said there is no best way to pop popcorn. "It can be geared to different lifestyles and dietary restrictions," she said. "Air poppers are good because they use only the popcorn, there's no added calories or fat."
Popping it on the stovetop is simple, she said, adding any basic vegetable oil may be used, including olive oil, which she said some people use for the taste it gives the popped corn. "But, whatever you do, don't use butter. Butter will burn, she warned.
Nutrition-wise, you can't beat popcorn, Boersema Rappel said. "It's whole-grain, which everyone needs; it contains fiber and is sugar-free and naturally low in fat and calories. It's non-GMO, there are no artificial additives, it's gluten-free. It's perfect for in between-meal snacking. A cup of air-popped popcorn has only 30 calories; but of course, who can eat just one cup?" she added, with a laugh.
"These days, we need fun," she said. "There are a lot of serious things going on. It's good to have something fun to do with family and friends, like a movie night with popcorn. Especially on a long, dark winter day."
When the Popcorn Board develops recipes, Boersema Rappel said staff members try them — "and they're all delicious and crazy good!" She said one of her favorite ways to eat popcorn is to simply pop it in oil and then add popcorn salt, which is a very fine salt. "When you want something quick and sweet, cut back on the salt and add a good pinch or two of sugar. When you first put it in your mouth, you think of salty, and then you think, ooh, sweet. It's just enough to satisfy your sweet tooth."
She also suggested sprinkling nutritional yeast over oil-popped popcorn when it first comes off the stove. "It has a cheesy flavor. Vegetarians use it as a substitute for cheese. It's a nice trick and is really yummy."
Boersema Rappel shared some of her favorites from the Popcorn Board's vast collection on its web site, www.popcorn.org, adding, 'They aren't that many that aren't good!"
Cheesy pepperoni popcorn
Yield: 6-8 servings (1 cup each)
INGREDIENTS:
12 cups air-popped popcorn
3 4 cup turkey pepperoni, cut into bite-size bits
Olive-oil cooking spray
1 4 cup nonfat parmesan cheese
2 tsp. garlic powder
1 4 tsp. dried oregano
1 4 tsp. dried marjoram leaves
1 4 tsp. dried basil leaves
1/8 tsp. dried sage
Black pepper, to taste
DIRECTIONS:
Combine Parmesan cheese, garlic powder, oregano, marjoram, basil, sage, and pepper in a small bowl; mix well. Place cooked popcorn and turkey pepperoni in a large bowl; spray lightly with cooking spray. Sprinkle popcorn and pepperoni with cheese mixture and toss to coat evenly.
mix
Yield: 2 Quarts
INGREDIENTS:
8 cups popped popcorn
6 slices thick-cut bacon
1/4 cup pure maple syrup
8 cups popped popcorn
2/3 cup pecan halves, coarsely chopped
2/3 cup dried cranberries
2 tablespoons butter or margarine
1/4 teaspoon coarse ground black pepper
1/4 teaspoon maple extract
Directions:
Preheat oven to 400F. Line jellyroll pan with foil. Place wire rack in pan. Arrange bacon in single layer on rack. Bake 15 minutes until ends of bacon start to curl.
Remove and reserve 2 tablespoons of the bacon drippings. Brush bacon with 2 tablespoons of maple syrup; bake 15 minutes until browned. Cool then coarsely chop bacon.
Combine popcorn, pecans and cranberries in large bowl.
Combine butter, black pepper, maple extract, remaining 2 tablespoons maple syrup and reserved bacon drippings. Cook over low heat until butter is melted. Drizzle over popcorn mixture and mix thoroughly.
Spread popcorn mixture in jellyroll or roasting pan.
Bake 5 minutes. Toss in bacon pieces. Serve warm.
Note: Boersema Rappel recommended using a good quality bacon.
Coconut curry cashew popcorn
Yield: 10 cups
Preparation: 45 minutes
INGREDIENTS:
10 cups popped popcorn
2 cups cashews
1/2 cup flaked coconut
1/2 cup (1 stick) butter
1/2 cup sugar
1/4 cup honey
1 tablespoon mild curry powder
1/2 teaspoon baking soda
DIRECTIONS:
Preheat oven to 300 degrees F. Place popcorn, cashews and coconut in a large bowl; set aside.
Heat butter, sugar and honey in a medium saucepan. Stir mixture over medium heat until it begins to boil. Boil 2 minutes without stirring. Remove from heat and stir in curry powder and baking soda (mixture will foam).
Pour syrup over popcorn mixture in bowl and stir until evenly coated. Pour mixture onto a large, rimmed baking sheet or roasting pan lined with foil and sprayed with nonstick spray. Bake 30 minutes, stirring twice during baking time. Stir mixture a few times as it cools on baking sheet. Store in an airtight container.
Rye bread dip
One of my all-time favorites are a rye bread dip given to me by my friend, Mary Stred, many, many years ago. It's served in a large round rye bread, hollowed out to create a bowl. The top of the loaf and the insides are cut into chunks and used as dippers. The best part? When most of the dip is gone and you rip apart the "bowl," into which some of the dip has been absorbed. I usually buy another smaller loaf of rye bread and cut it into chunks for more dippers.— Margaret Button
INGREDIENTS:
2-pound round rye bread
1 pint sour cream
1 1/2 cups Hellmann's mayonnaise (yes, it has to be Hellmann's!)
2 tablespoons dried onion flakes
2 teaspoons dill weed
2 teaspoons Beau Monde (a spice blend made by Spice Island)
2 tablespoons parsley flakes
DIRECTIONS:
Cut out the center of the rye bread, creating a bowl. Take the center part and cut into chucks.
Mix all the other ingredients together and chill in refrigerator for at least 30 minutes to blend flavors.
Fill center of bread bowl with dip and serve with bread cubes.
Layered pizza dip
A warm layered pizza dip, which you can serve with crackers, breadsticks or crusty bread slices. I add more pepperoni, just because, well, it's pepperoni! — Margaret Button
INGREDIENTS:
8 ounces sour cream
1/2 cup pizza sauce
1 green pepper, chopped
1/2 cup pepperoni
1 cup shredded mozzarella
1 cup shredded cheddar cheese
1/4 cup Parmesan cheese
DIRECTIONS:
Preheat oven to 350 degrees.
Layer ingredients in order given in an oven-proof pie plate. Bake at 350 degrees for 10 to 15 minutes, until dip is hot and bubbling, and cheese is melted.
Eagle food columnist Robin Anish shared two of her favorite dips — both in homage to previous tournament winners.
Philly avocado dip
INGREDIENTS:
1 cup mashed avocado
8 oz Philadelphia cream cheese
3 tablespoons lemon juice
1 scallion, minced
1/2 teaspoon salt or to taste
1/2 teaspoon Worcestershire sauce
DIRECTIONS:
Cream together avocado and cream cheese. Stir in remaining ingredients. Serve with chips, rice crackers or crudites.
Baked pimento cheese and sausage dip
INGREDIENTS:
1 pound bulk breakfast sausage
7-ounce jar diced pimento
1 1/2 cup mayonnaise
4 ounces cream cheese
1/2 cup sour cream
1 teaspoon hot sauce
1 large clove garlic, minced
1 tablespoon prepared mustard
8 ounces pepper jack cheese, shredded
8 ounces sharp cheddar cheese, shredded
2 scallions, thinly sliced
DIRECTIONS:
Crumble sausage meat and brown over medium until cooked through, drain excess fat.
Drain pimento, reserve liquid. Reserve 1/2 cup each of the cheddar and jack cheeses. Blend remaining ingredients until smooth along with the reserved pimento liquid. Fold in cooked sausage and pimento. Turn into a 1.5-quart baking dish, sprinkle with reserved cheeses and bake at 350 degrees for 30 minutes or until hot and bubbly. Served with crackers, cubes of bread or crudites.
Sausage dip
Nancy Bartlett of North Adams swears by this recipe for a sausage dip that is super easy to make — and it only has three ingredients!
INGREDIENTS:
1 pound bulk sausage
1 (8 ounce) packages cream cheese
1 (10 ounce) can Rotel tomatoes, with liquid drained out
DIRECTIONS:
Brown sausage in skillet; drain excess grease.
Add cream cheese and cook over medium heat until melted.
Add Rotel tomatoes and mix well.
Serve warm with corn or Tostitos chips.
Roasted corn dip
Noelle Crawford of Pownal, Vt., is noted for the roasted corn dip she brings to parties and barbecues. It was originally created by Rae Drummond, Food Network's "The Pioneer Woman."
INGREDIENTS:
4 ears sweet corn, shucked
1 8-ounce package cream cheese, softened
1 cup sour cream
4 whole green onions
4 ounces harp cheddar cheese, grated
4 ounces Monterey Jack cheese, Grated
4 ounces, queso fresco, cotija, or similar Mexican cheese
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (or to taste)
Salt And pepper, to taste
Juice of 1 lime
Several dashes hot sauce
DIRECTIONS:
Holding the corn with tongs, carefully roast them over the burner on your stove. (Or you can use a grill pan or grill them outside if it's not too cold.) When the corn is cool enough to handle, slice off the kernels.
To the bowl of a mixer, add cream cheese, sour cream, and green onions. Whip it until it's totally combined. Add the cheeses, cumin, paprika, cayenne, salt, and pepper, lime juice, and hot sauce. Mix again. Then mix in the corn.
Cover and refrigerate the dip for at least 2 hours before serving. Option: Sprinkle chopped cilantro and/or jalapenos on top.
For another option, place the dip in a baking dish and cover with melted cheese. Bake at 375 until hot and bubbly.
Serve with corn chips, tortilla chips or potato skins.
Super Bowl spreads tend to be pretty meaty. They might be anchored by a big bowl of beef chili, some sloppy joes or burgers — or just a big order of pepperoni pizzas.
But what about taking a cue from some NFL players' diets and going plant-based instead?
In recent years, a number of pro football players have been eschewing meat in favor of vegetarian or even vegan diets. The thinking is that there can be enough protein and nutrients in plants to not only keep you strong, but maybe even up your performance.
Plant-based eating continues to grow as a trend, whether that's full-on vegan (no dairy, eggs, honey or any product that comes from an animal), vegetarian (no meat or fish) or pescatarian (only fish in a vegetarian diet, but no poultry or meat). Proponents praise its benefits for the body and for the earth and its resources.
But how do you make this diet the basis of a delicious and crowd-pleasing Super Bowl bash?
It's not as hard as you would think. Going plant-based can be a good way to reframe your party and shake things up.
Some ideas:
NACHO BAR WITH A TON OF TOPPINGS
Put out platters of hot cheesy nachos, and let people serve themselves and choose from an assortment of toppings: olives, simmered black or refried beans, salsa, sour cream, scallions, chopped tomatoes, sliced jalapenos, diced avocado or guacamole — whatever strikes you as a good, meat-free addition to cheese-draped tortilla chips. Keep those hot platters of nachos coming out of the oven every half hour or so.
HUMMUS PITA STATION
Spread warm pitas with store-bought hummus, and give your guests a range of toppings to finish them off with. Pomegranate seeds, minced scallions, za'atar seasoning, sauteed diced butternut squash, chopped cucumber, roasted peppers, sauteed greens. This can easily be a vegan offering.
BIG POT OF CHILI
Make that big pot of chili — but keep it vegetarian/vegan. A variety of beans plus loads of vegetables like carrots, squash and tomatoes seasoned with all those great Tex-Mex seasonings will satisfy that comfort-food craving without the meat.
BIG GRAIN AND VEGETABLE SALAD
Pick a favorite mixed-vegetable salad recipe and add a couple cups of your favorite cooked grain to add substance and texture. For instance, start with diced and sliced raw vegetables, such as zucchini, cherry tomatoes and red onions. Add some crisp-tender cooked vegetables like broccoli florets or slender green beans, and even some chopped lettuces with presence, like arugula or radicchio. Then toss with your favorite vinaigrette and some cooked spelt, farro, millet or quinoa. Also easily vegan.
CRUDITE
Put out an assortment of raw vegetables with a simple homemade herb dip of 1/2 cup mayonnaise, 1/2 cup sour cream, and a handful of chopped fresh herbs, such as basil, oregano, thyme, chervil, parsley and cilantro. Add herbs until it is as flavorful as you wish, then season with salt and pepper to taste. Or sub in firm silken tofu for the dairy. There are a number of creamy tofu-based dips to try; search online or a vegan-friendly cookbook.
BEAUTIFUL CHEESE PLATTER
Not for the vegans, but vegetarian-friendly, and supported with great crackers and slices of baguette. You can offer as few as three cheeses, such as a firm, aged cheese (a good cheddar, a Swiss-style cheese such as Gruyere, or a Spanish Manchego); a soft cheese (like a brie, camembert or St. Andre); and maybe a blue cheese. Supplement the platter — and make it look pretty — with handfuls of dried fruit, roasted nuts, and a condiment like pepper jelly or fig jam.
The list of possibilities goes on: crostini and bruschetta (think white bean spread topped with roasted peppers or shredded and sauteed Brussels sprouts); roasted sweet potato wedges; deviled eggs; vegetarian sushi; falafel; edamame; slaws — suddenly the absence of meat doesn't seem so noticeable after all.
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook." She blogs at http://www.themom100.com/about-katie-workman. She can be reached at Katie@themom100.com.
These nachos are a cinch to make and can turn after-school snack time for a few kids into something of a fiesta. Or double the recipe and use a 13-by-9-inch baking dish, and you'll have enough nachos to really get the party started!
If you like your nachos spicy, layer in some drained pickled jalapeno chiles along with the scallions. Monterey Jack cheese melts well and is the classic choice for nachos, but cheddar works, too. Follow this recipe with your kids.
Nachos
Servings: 4-6
Start to finish: 35 minutes
INGREDIENTS:
1 (15-ounce) can pinto beans
4 ounces tortilla chips
1 cup shredded Monterey Jack cheese
2 scallions, sliced thin
1 cup tomato salsa
Greek yogurt or sour cream
Cooking equipment:
Colander
Can opener
1/2 cup dry measuring cup
8-by-8-inch square baking dish
Oven mitts
Cooling rack
Spoon
DIRECTIONS:
Adjust oven rack to middle position and heat oven to 400 F. Set colander in sink. Open can of pinto beans and pour into colander. Rinse beans with cold water and shake colander to drain well. Measure out 1/2 cup beans; refrigerate remaining beans for another use.
Spread half of chips in even layer in 8-by-8-inch square baking dish. Sprinkle chips evenly with half of cheese.
Sprinkle beans over cheese, then sprinkle half of scallions on top. Repeat with remaining chips, cheese, and scallions.
Place baking dish in oven and bake until cheese is melted, 7 to 10 minutes. Use oven mitts to remove nachos from oven (ask an adult for help). Place baking dish on cooling rack. Let cool for 2 minutes.
Spoon half of salsa over top of nachos. Serve with remaining salsa and yogurt.
Nutrition information per serving: 237 calories; 100 calories from fat; 11 g fat ( 4 g saturated; 0 g trans fats); 18 mg cholesterol; 596 mg sodium; 25 g carbohydrate; 5 g fiber; 3 g sugar; 10 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Nachos in "Complete Cookbook for Young Chefs ."
Looking to make enough chili for one night's dinner without hauling out a heavy pot, we turned to our trusty skillet. We would use it to make both the chili and the rice, cooking in stages, for a one-pan meal with maximum flavor and minimal fuss.
We started by toasting and simmering the rice, flavoring it with lime zest and juice to brighten it up. We then transferred it to individual serving bowls, which we kept warm in a low oven.
While the rice cooked, we prepared our ingredients for a quick but flavorful chili. We found that treating ground beef with salt and baking soda ensured that it would remain moist and tender, even with a short cooking time. Blooming ground cumin, minced garlic, and chipotle chile powder boosted their potency, which contributed complex flavor to the finished chili.
We also whipped up a simple lime-cilantro crema (made from sour cream, cilantro, lime zest and juice, and salt); when our chili bowls were ready to serve, we topped them with the crema for an authentic finish.
You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. Serve with pickled jalapenos, shredded cheese, and diced avocado.
CHIPOTLE BEEF CHILI BOWLS WITH LIME CILANTRO CREMA
Servings: 4
Start to finish: 1 hour, 15 minutes
1/2 cup sour cream
1/4 cup minced fresh cilantro
2 teaspoons grated lime zest plus 3 tablespoons juice (2 limes)
Salt and pepper
1 pound, 90 percent lean ground beef
2 tablespoons plus 2 cups water
1/4 teaspoon baking soda
2 tablespoons vegetable oil
1 cup long-grain white rice
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and chopped
1 tablespoon ground cumin
2 garlic cloves, minced
2 teaspoons chipotle chile powder
One 15-ounce can tomato sauce
One 15-ounce can black beans, rinsed
1 cup frozen corn, thawed
DIRECTIONS:
Adjust oven rack to middle position, place 4 individual serving bowls on rack, and heat oven to 200 F. Whisk sour cream, 2 tablespoons cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice and 1/4 teaspoon salt together in bowl; cover and refrigerate until ready to serve. Toss beef with 2 tablespoons water, baking soda, 1/4 teaspoon salt, and pinch pepper in bowl until thoroughly combined; let sit for 20 minutes.
Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add rice and cook, stirring often, until edges begin to turn translucent, about 2 minutes.
Add remaining 2 cups water and 1/2 teaspoon salt and bring to boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
Off heat, add remaining 1 teaspoon lime zest and remaining 2 tablespoons lime juice and fluff gently with fork to incorporate. Divide cooked rice among warmed bowls, cover with aluminum foil, and keep warm in oven.
Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add onion and bell pepper and cook until just beginning to brown, 5 to 7 minutes. Add beef mixture, breaking up meat with wooden spoon, and cook until no longer pink, 6 to 8 minutes.
Stir in cumin, garlic, and chili powder and cook until fragrant, about 1 minute. Stir in tomato sauce, beans, corn, and 1 teaspoon salt and cook until slightly thickened, about 3 minutes.
Spoon chili over rice in bowls, sprinkle with remaining 2 tablespoons cilantro, and serve with lime-cilantro crema.
Nutrition information per serving: 565 calories; 137 calories from fat; 15 g fat (6 g saturated; 1 g trans fats); 68 mg cholesterol; mg sodium; 77 g carbohydrate; 13 g fiber; 10 g sugar; 31 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Chipotle Beef Chili Bowls in "One-Pan Wonders."
Editor's Note: These recipes are pulled from The Berkshire Eagle's archives. This story and photograph originally ran in the paper in 1992.
1992 Super Bowl XXVI
TEAMS: Buffalo Bills and Washington Redskins at Hubert H. Humphrey Metrodome (last known as Mall of America Field) in Minneapolis
From: Pace Picante Sauce
On Super Bowl Sunday, when no one wants to stray far from the TV screen, a hot and hearty serve-yourself sandwich buffet is just the ticket. When fans are free to "graze" throughout the first half or to "chow down" at half time, as they prefer, hosts can relax and enjoy the game.
Keep armchair athletes cheering with two super new sandwiches created by the Pace Picante Sauce Test Kitchens especially for this year's big game. Both sandwich fillings can be kept warm for hours in covered chafing dishes, electric skillets or fondue pots, and both boast the crowd-pleasing garden-fresh flavor of Pace Picante sauce in the cook's choice of mild, medium or hot. A staple for first-quarter chip dipping, the spicy sauce adds lively taste appeal and tongue-tingling jalapeno "heat" to super sandwiches as well. Serve either recipe with a selection of breads and let everyone tackle their own.
Super Bowl Steak Burritos are a spicy combination of steak strips, bell peppers, onion and corn with picante sauce and savory seasonings for big-as-Texas taste. Serve them with warm flour tortillas, taco shells and pita bread halves and a selection of "custom toppings" including chopped cilantro, shredded cheese, sour cream and additional picante sauce.
Touchdown Turkey-Bean Pockets combine a choice of ground turkey or ground beef with black or pinto beans, onion, bell peppers, picante sauce and cheese in a super sandwich filling to
serve in pita pockets or burrito-style in warm flour tortillas. Serve the filling with additional picante sauce and additional shredded cheese and an interesting selection of rolls. Great in flour tortillas, too!
SUPER BOWL STEAK BURRITOS
Makes 6 servings.
INGREDIENTS:
2 tablespoons olive oil
2 medium onions, cut into thin wedges
1 medium red bell pepper, thinly sliced
1 medium green bell pepper, thinly sliced
1 pound skirt steak, cut into 2-by-1/4-inch strips
3 cloves garlic, minced
One 8-ounce can whole kernel corn, drained
3/4 cup PACE picante sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon oregano leaves, crushed
12 flour tortillas (taco shells or pita bread halves, heated, may be substituted)
Toppings:
Chopped cilantro, sour cream shredded cheddar or monterey jack cheese.
DIRECTIONS:
In 12-inch skillet over medium heat, cook onions and peppers in 1 tablespoon of the oil until tender, about 10 minutes; remove and reserve. Cook and stir meat and garlic in remaining 1 tablespoon oil in same skillet over medium-high heat until meat is no longer pink, about 1 minute. Return onions and peppers to skillet. Add corn, picante sauce, chili powder, cumin, salt and
oregano; mix well. Simmer 7 minutes or until most of liquid has evaporated, stirring frequently. Spoon about 1/2 cup meat mixture down center of each tortilla; top as desired. Fold one
edge over filling: roll up. Serve with additional picante sauce.
Makes 6 servings.
TOUCHDOWN TURKEY-BEAN POCKETS
Makes 8 servings.
INGREDIENTS:
1 pound ground turkey or lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
One 15-ounce can black beans or pinto beans, rinsed and drained
1 medium red or green pepper, chopped
3/4 cup PACE picante sauce
2 teaspoons ground cumin
3/4 teaspoon oregano leaves, crushed
1/2 teaspoon salt
1 1/2 cups (6 ounces) shredded sharp cheddar cheese
4 whole pita bread loaves, split or 8 flour tortillas, heated
Chopped tomato
DIRECTIONS:
In a large skillet, cook the turkey with onion and garlic; drain if necessary. Add remaining ingredients. Cover and simmer 5 minutes; uncover and simmer 5 minutes, stirring occasionally. Remove from
heat; stir in 1 cup of the cheese. Spoon into pita bread; top with remaining cheese and tomato.
Let me tell you about the time my husband and I ate two pounds of zucchini in one sitting. Turns out, all you have to do is turn it into fries.
I made these zucchini parmesan fries this past weekend for lunch, testing Super Bowl appetizer ideas, and they were a hit. They’re baked instead of fried, making them much healthier than the kind you might find on a pizzeria menu, and they get nice and crispy in the oven, with just the right amount of breading to steam the zucchini, leaving it crunchy on the outside and a bit soft, but not soggy, inside.
Though the actual breading process takes a little time, they’re pretty simple to put together, a great way to use up zucchini (I’m keeping this in mind for summer), and a great way to mindlessly eat a lot of vegetables, whether you’re watching the game or just in it for the snacks.
ZUCCHINI PARMESAN FRIES
Serves 3 to 6 as an appetizer
INGREDIENTS:
2 pounds zucchini, cut into half-inch strips around 6 inches long
Salt
Oil for pan
Flour breading:
2/3 cup flour
1/2 teaspoon salt
1 teaspoon garlic powder
3 eggs, whisked until homogenous, with 2 tablespoons water added
Bread crumb parmesan breading:
2/3 cup regular bread crumbs (not Panko)
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/3 to 1/2 cup grated fresh Parmesan (you can also use store-bought if that is what you have on hand)
DIRECTIONS:
Preheat oven to 425 degrees F. Spread zucchini out on a plate or cooling rack, then sprinkle with salt to remove excess moisture. Let sit 10 minutes, then blot with paper towels.
Mix flour, salt, and garlic powder in a dish or bowl that will accommodate your zucchini slices; whisk eggs in a separate bowl; mix bread crumb Parmesan breading in a third bowl. Oil a baking sheet (or two) so it has a slick coat of oil, not too thick.
In assembly-line fashion, start by coating zucchini in the flour mixture, then dip into the egg mixture, then coat with the bread crumb Parmesan mixture, getting a nice thick coat at the end. Place on baking pan and repeat until all zucchini sticks are coated and on the baking sheet. Bake 20 to 30 minutes, turning once after 15 minutes so two sides get crispy.
Serve with your favorite dipping sauce. I suggest Parmesan ranch dressing or marinara sauce. I whipped up a quick honey Dijon sauce in the absence of these things with 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon honey, 1 tablespoon oil, and one clove of grated garlic, which is a popular quick dipping sauce/salad dressing at my house these days.
Spinach dip can feel like the responsible, healthy choice on an appetizer buffet but that doesn't mean it has to be bland or boring. For a spinach dip to really taste good, we found that both the ingredients and the method were key.
We packed tons of flavor into our spinach dip with herbs, red bell pepper, scallions, garlic, and even a little kick of hot sauce. For the mixing method, we used the food processor to help distribute the spinach evenly throughout the dip.
This method also made it easy to add other flavors to the dip for our creative variations. The garlic must be minced or pressed before going into the food processor or the dip will contain large chunks of garlic. Serve with crudites.
HERBED SPINACH DIP
Servings: 4-6
Start to finish: 1 hour
INGREDIENTS:
10 ounces frozen chopped spinach, thawed and squeezed dry
1/2 red bell pepper, chopped fine
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup fresh parsley leaves
3 scallions, sliced thin
1 tablespoon fresh dill or 1 teaspoon dried
1 garlic clove, minced
1/4 teaspoon hot sauce
Salt and pepper
DIRECTIONS:
Process all ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in food processor until well combined, about 1 minute. Transfer to serving bowl, cover, and refrigerate until flavors have blended, at least 1 hour. Season with salt and pepper to taste before serving.
Nutrition information per serving: 179 calories; 153 calories from fat; 17 g fat (4 g saturated; 0 g trans fats); 16 mg cholesterol; 425 mg sodium; 4 g carbohydrate; 1 g fiber; 2 g sugar; 2 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Herbed Spinach Dip in "All-Time Best Appetizers ."
Chili con queso has fallen on hard times; often it's just Ro-tel Diced Tomatoes & Green Chilies mixed with Velveeta, microwaved, and stirred.
We wanted to keep the simplicity, but ditch the plastic flavor and waxy texture. We started with a base of chicken broth, cream cheese and cornstarch to help stabilize the cheese and prevent it from breaking.
For the cheeses, we chose Monterey Jack for its great flavor and American cheese for its superior meltability. We kept the classic Ro-tel tomatoes but bumped up their flavor even more with garlic and canned chipotle chili.
This dip tasted best when made with block cheese that we shredded ourselves; you can find block American cheese at the deli counter. Pre-shredded cheese will work, but the dip will be much thicker. If you prefer a mild chili con queso, omit the chipotle. Serve with tortilla chips or pita chips
Chili con queso
Servings: 8-10
Start to finish: 1 to 2 hours
INGREDIENTS:
1 cup chicken or vegetable broth
4 ounces cream cheese
1 tablespoon cornstarch
1 tablespoon minced canned chipotle chili in adobo sauce
1 garlic clove, minced
1/4 teaspoon pepper
8 ounces Monterey Jack cheese, shredded (2 cups)
4 ounces American cheese, shredded (1 cup)
1 (10-ounce) can Ro-tel Diced Tomatoes & Green Chilies, drained
DIRECTIONS:
Microwave broth, cream cheese, cornstarch, chipotle, garlic, and pepper in large bowl, whisking occasionally, until smooth and thickened, about 5 minutes. Stir in Monterey Jack and American cheeses until well combined.
For 1 1/2- to 5-quart slow cooker Transfer mixture to slow cooker, cover, and cook until cheese is melted, 1 to 2 hours on low.
For 5 1/2- to 7-quart slow cooker Transfer mixture to 1 -quart souffl dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until cheese is melted, 1 to 2 hours on low. Remove dish from slow cooker, if desired.
Whisk dip until smooth, then stir in tomatoes. Serve. (Dip can be held on warm or low setting for up to 2 hours. Adjust consistency with hot water as needed, adding 2 tablespoons at a time.)
Nutrition information per serving: 223 calories; 161 calories from fat; 18 g fat (11 g saturated; 0 g trans fats); 55 mg cholesterol; 647 mg sodium; 5 g carbohydrate; 1 g fiber; 2 g sugar; 11 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit americastestkitchen.com. Find more recipes like Chile con Queso in "The Complete Slow Cooker ."
I'm not really sure why, but when sports fans assemble in front of their TVs to watch the Super Bowl, major sustenance seems to be required. The big game clearly inspires its viewers to go big.
This recipe is made to order for the occasion. In fact, it's two recipes. The first is for potato skins lathered with roasted garlic rosemary butter and baked until crispy. The second is for onion kale dip spiked with fresh chiles (a variation of the classic spinach and onion dip).
You can bake and scoop out the potatoes a day ahead of time — saving the innards for delights such as hash browns or shepherd's pie — then just slather the skins with the butter and pop them into the oven about 15 minutes before the game starts. You can also prepare the dip the day before. Convenience aside, the dip's flavor will improve if it's allowed to sit in the refrigerator for a while.
Both dishes can be made healthier. Brush the potato skins with olive oil (mixed with garlic and rosemary) instead of butter and replace half of the sour cream with non-fat Greek yogurt. Taste-wise, you're welcome to swap in spinach for kale, if that's your preference. As for the chiles, I call for chopped fresh jalapenos, but you can replace them with pickled jalapenos, minced chipotles in adobo or hot sauce. And if you don't like spicy food, leave out the chiles.
Each of these recipes is more than capable of standing on its own (although if you roll with the dip, you'll need to serve your favorite chips or crackers in place of the potato skins). But together? Touchdown!
Decadent Snacks for the Super Bowl
Start to finish: 4 hours (1 hour active)
Servings: 8 to 10
INGREDIENTS:
For the dip:
1 cup finely chopped onion
1 1/2 tablespoons olive oil
5 ounces baby kale, coarsely chopped
2 ounces light cream cheese
1 1/2 ounces finely grated Parmigiano-Reggiano
One 8-ounce container sour cream
1 tablespoon minced jalapeno with the ribs and seeds, or to taste
2 teaspoons fresh lemon juice
Kosher salt
For the potato skins:
3 pounds russet potatoes
1 head garlic (about 2 inches across)
6 tablespoons unsalted butter, softened
2 tablespoons finely chopped fresh rosemary
Kosher salt
DIRECTIONS:
Make the dip: In a large skillet cook the onion in the oil over medium heat, stirring occasionally, until golden, about 8 to 10 minutes. Add the kale, increase the heat to medium-high and cook, stirring, until all of the kale is wilted, 2 to 3 minutes. Remove the pan from the heat, add the cream cheese and Parmigiano-Reggiano and stir until the cream cheese is melted. Transfer the mixture to a bowl and add the sour cream, jalapeno, lemon juice and salt to taste. Cover and chill for at least 1 hour.
Make the potato skins: Preheat the oven to 400 F. Prick each potato several times and arrange them on a rimmed sheet pan. Cut off and discard the top quarter of the head of garlic, wrap the garlic in foil and add it to the sheet pan. Roast the potatoes and garlic in the lower third of the oven until the potatoes are very tender and the garlic is very soft, about 1 to 1 1/2 hours. (The garlic may be done before the potatoes.)
Remove the sheet pan from the oven and let the potatoes and garlic cool for 15 minutes. Increase the oven temperature to 425 F. Cut the potatoes in half lengthwise, and then each half in thirds lengthwise. Scoop out the flesh, (reserving it for another use) and leaving a 1/4-inch thick layer of potato on the skin. Into a small bowl squeeze out the garlic. Add the butter, rosemary and 1/2 teaspoon salt to the bowl; mash and mix well using a fork.
Arrange the potato wedges on the sheet pan, skin side down, and divide the garlic butter evenly among the top sides of the wedges, spreading it to coat all of the surface. Bake the wedges on the lower third of the oven until golden and crisp, about 18 minutes. Sprinkle lightly with salt and let cool briefly on a rack before serving.
Nutritional information per serving: 227 calories; 115 calories from fat; 13 g fat (8 g saturated; 0 g trans fats); 37 mg cholesterol; 270 mg sodium; 23 g carbohydrates; 2 g fiber; 3 g sugar; 5 g protein.
Sara Moulton is host of public television's "Sara's Weeknight Meals." She was executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several Food Network shows including "Cooking Live." Her latest cookbook is "HomeCooking 101."