Ok, so the Super Bowl is coming to town this weekend, my town. We've welcomed the rest of America with a sheet of ice and couple inches of snow...if only it would've been last weekend when it was 75 degrees here. ; ) And as much as I wish I had tickets to give my husband for the big game, we are watching it at a friend's, which I know will be a GREAT time.
Really, the Super Bowl around our house is ALMOST like a holiday...cleared schedule, good friends and family, and GREAT food. I thought I'd share some of our favorite tried and true recipes today. Enjoy!
Monterrey Jack Salsa
1 can sliced black olives
5 green onions
1-4 oz. can green chilies
1/4 c. cilantro
2 cups Monterrey Jack cheese
1 cup italian dressing
- Mix and serve with chips. Keep in the fridge....if you have any left. :)
Chicken Enchilada Dip
1-2 Chicken breasts, finely chopped or shredded
1 can of green chilies
1 package of cream cheese, softened
1/2 tsp garlic salt
2 cups of cheese, separated
- Mix all with one cup of the cheese and place into a 8 x 8 pan. Bake at 350 for about 20 minutes or until the edges are bubbling. Then, add remaining cup of cheese and cook until it's melted (about 5 minutes). Serve with chips.
1 package of cream cheese
1 package of frozen spinach, thawed and drained
1 can of artichoke hearts
1/2 tsp. garlic powder
1/2 cup of parmesan and/or mozzarella
- Mix with a mixer and spread into an 8 x 8 pan and bake at 350 for about 20 minutes or until the edges are bubbling.
1 Roast/Brisket (I've used both)
1 Taco seasoning mix
1 can of beef broth
1 can of green chilies
A few slices of jalapenos and 1/4 c. their juice
1 TB of liquid smoke
- Either put in crockpot for about 8 hours or in the oven covered at 350 for about 4-5 hours. When you can pick it part easily with a couple forks, it is done. Either serve with tortillas and taco fixins' or layer it with chips, beans, cheese and whatever else you like to make up a big pan of nachos. SOOO yummy and SOOO easy!
Italian Drip Beef (From The Pioneer Woman)
1 whole Beef Chuck Roast, 2.5 To 4 Pounds
1 can Beef Consomme Or Beef Broth
3 Tablespoons (heaping) Italian Seasoning
1 teaspoon Salt
¼ cups Water
½ jars (16 Oz) Pepperoncini Peppers, With Juice
Buttered, Toasted Deli Rolls