Since I’m a born and raised Bay Area girl, I can’t hide my disappointment that my beloved Niners are not playing in the Super Bowl. However, my friends are happy because since I have no interest in the game, I will be cooking! I usually start with some traditional appetizers like nachos and chicken wings. To keep the menu simple and prepare for last minute extra guests, I like to have a couple of pots of chili on the stove with some cornbread and round it out with a big green salad ready in time for the big halftime show! This menu is perfectfor a game or an open house because you can prepare it early and enjoy your guests. OK…if it is a good game on Sunday I might come out of the kitchen and enjoy the final game of the year.
Best Ever Nachos
1 16 ounce can black beans
1/2 cup sliced tomatoes
About 10 sliced black olives
1 1/2 green onion
1/2 cup grilled corn
1/4 bunch of roughly chopped cilantro
1 cup sharp cheddar cheese, shredded
½ cup salsa
½ cup sour cream
1 tsp cumin
Preheat the oven to 375 degrees.
In a medium size casserole dish, spread the can of black beans on the bottom and then spread an even layer of chips over the black beans. Sprinkle half of the cheese evenly over the chips. Then, sprinkle half of the tomatoes, olives, sliced onions, corn, jalapeños, and cilantro over the chips. Add another layer of chips. Sprinkle the rest of the cheese over these chips. Then sprinkle the rest of the tomatoes, olives, sliced onions, corn, jalapeños, cilantro, and ground cumin over the chips as well. Bake in the oven for about 10 minutes or until cheese is melted. Top with salsa and sour cream and guacamole.
Honey Soy and Garlic Wings
2 pounds chicken wings
6 cloves of garlic, finely chopped
4 tablespoons of soy sauce
½ cup honey
1 tablespoon freshly grated ginger
1/2 teaspoon of salt
Rinse chicken wings and pat dry with paper towels. Remove and discard the tip of each wing. Cut them in half at the joint. In a large oven safe baking dish add the wings in soy sauce, ginger, honey and salt. Marinate for 1 hour in the fridge. Preheat oven 425F. Bake them in the oven for 30 minutes or until brown. Don’t forget to turn them over halfway through baking. Remove the wings from the oven once they are cooked. Serve hot.
½ cup olive oil
4 small red onions, roughly chopped
8 cloves of garlic
2 green bell pepper, roughly chopped
2 yellow bell pepper, roughly chopped
6 carrots cut lengthwise then sliced
3 bunches broccoli, roughly chopped
3 zucchini cut lengthwise then sliced
3 yellow squash, cut lengthwise then sliced
2 cans (35 ounces) Italian style stewed tomatoes
3 pounds fresh ripe Plum tomatoes cut in 1- inch cubes
4-6 tablespoons chili powder (to taste)
2 tablespoons ground cumin
2 tablespoons dried thyme
2 tablespoons Italian Spices
(Or any combo of basil, oregano, sage, etc.)
2 teaspoons fresh ground pepper
2 cans dark red kidney beans, drained
2 cans garbanzo beans, drained
2 cups tomato sauce
Heat olive oil in really large pot. Add onion, garlic, peppers, carrots and broccoli. Sauté for 10 minutes. Add all tomatoes and beans. Sauté for 5 more minutes. Add all spices and sauté for a few more minutes. Add the marinara sauce and 1 cup of water. Cook covered, stirring frequently for 1 hour. Serve with lots of shredded cheddar cheese chopped scallions and homemade corn bread.
Chili con Carne
3 red onions, chopped
6 cloves garlic
3 tablespoons olive oil
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper
Pinch of salt
2 pounds Sirloin, cut into half inch pieces
2 15 oz cans kidney beans
3 large cans diced tomatoes
Sauté’ onions and garlic in the olive oil until tender over medium heat. Add seasoning. Then add the sirloin and brown the meat stirring constantly. Add the rest of the ingredients and bring to a boil, stirring occasionally. Reduce to a simmer and let cook for at least one more hour.
2 eggs, well-beaten
1 stick butter, melted
1-cup yellow cornmeal
1-teaspoon baking powder
3 tablespoons sugar.
Spray a 9-inch square pan with bakers joy. Combine buttermilk, eggs and butter. In a medium bowl mix cornmeal, flour baking powder, sugar and salt. Stir in the buttermilk mixture until just mixed. The batter may be a bit lumpy. Pour into the greased pan. Bake at 425 for 20 minutes until the top of the bread is golden brown.
Great flavor with a nice kick!!!
2 cups corn, fresh, frozen or canned
2 sticks melted butter
4 jalapeno peppers, finely chopped
2 cups cornmeal, blue, yellow or white
1 cup shredded sharp cheddar cheese
Mix in a large bowl. Spray a loaf pan with bakers joy. Bake at 350 for about one hour or until golden on top.
Over Sized Triple Chocolate Chip Cookies
4 1/2 cups flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cup sugar
1 1/2 cup brown sugar, packed
3 packages (12 ounces each) assorted chocolate chips
(I like the mixture Ghirardelli 60% semi sweet, milk chocolate and biter sweet chunks.)
2 cups pecans, chopped
Pre-heat oven to 350. In a small mixing bowl whisk together the flour, baking soda and salt. Ser Aside. In a large mixing bowl combine butter and sugars. Beat at medium speed until light and fluffy. Beat in eggs on at a time. Change to low speed and add the flour mixture and mix until well combined. Stir in chocolate chips and nuts. Using a large ice cream scoop drop the dough onto a cookie sheet. The perfect amount is 5 to a tray. Bake about 15 minutes until edges are golden brown.