Super Bowl Cooking Extravaganza
I’m slowly easing my way back into this here blogging thing… And by “slowly” I mean “sometimes I get around to it”. Anyway, back in February there was this thing called the Super Bowl, or at least that’s what they told me. I have no interest in football at any point, and not a whole lot more when there’s a trophy at stake (although the Idaho Potato Bowl, which has a bowl of potatoes as a trophy, is pretty awesome), but I do like excuses to make tasty food. And what better excuse to invite people over to eat said tasty food than this once-a-year commercial party that apparently people like to watch?
This year we ended up with more people than usual, because that’s the way these things seem to be going in my life (check back for the Easter post in about two months, there’ll be more of that). I’m going to assume that’s because people like it when I cook things for them, and that it makes me a good party host, because that’s nicer than assuming that people just don’t say no. But regardless, we had lots of mouths to feed this time around, and we decided to go a bit overboard. The menu included Stuffed Baby Potatoes, Slow Cooker BBQ Cranberry Meatballs, Artichoke Spinach Dip, and Pumpkin Mocha Cupcakes (which I’ve been promising for a while). I’m actually going to give the cupcakes their own post, since they were featured on Cupcake Friday with the original recipe, and they deserve the honors of their own Cupcake Friday now that I actually made them. But the others I’ll write about here.
Since the Super Bowl is really Calin’s thing, he helped with a whole lot of the cooking. Actually, he even picked out the recipe for the potatoes. He also confirmed that the cupcakes were delicious, but we’ll get there when I post those. Anyway, in an effort to get this posted and not sit on my hands for another few weeks, I’m just going to post all the pictures together, and then the recipes at the bottom.
Stuffed Baby Potatoes
Epicurious – SELF, February 2013
- 2 pounds (about 20) baby red potatoes
- 4 slices center-cut bacon
- 12 ounces ground turkey (93 percent lean)
- 1/2 cup salsa
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup whole milk
- 2/3 cup shredded reduced-fat cheddar, divided
- Vegetable oil cooking spray
- Heat oven to 400°F.
- Place potatoes in a large saucepan; fill with enough cold water to cover.
- Bring to a boil; reduce heat to simmer and cook until potatoes are fork-tender, 20 to 22 minutes.
- Drain and set aside.
- In a large nonstick skillet, cook bacon over medium-high heat.
- Transfer to a paper-towel-lined plate; let cool and break into small pieces.
- In same skillet, add turkey, salsa, chili powder, oregano, cumin, salt and black pepper.
- Cook, stirring to break meat into small crumbles, until turkey is browned, 6 to 7 minutes.
- When potatoes are cool enough to handle, cut off and discard 1/4 inch from the top of each.
- Scoop out flesh and place in a bowl; add milk to bowl and mash.
- Stir in turkey mixture, bacon and 1/3 cup cheddar
- Spoon evenly into potato skins.
- Top with remaining 1/3 cup cheddar.
- Coat a baking pan with cooking spray.
- Place stuffed potatoes on pan and bake until heated through, 15 to 17 minutes.
- 1 (24 oz) pkg. frozen meatballs (I used turkey meatballs)
- 2 (14 oz) cans jellied cranberry sauce (I used my leftover Thanksgiving cranberry sauce that I’d frozen)
- 2 (20 oz) bottles of BBQ sauce
- Combine jellied cranberry sauce and BBQ sauce in a crock pot and stir until smooth.
- Add meatballs and stir until well coated.
- Cook for 2-5 hours on low.
- Serve over rice or with toothpicks.
Hot Artichoke Spinach Dip
- 1 (14 ounce) can artichoke hearts, drained
- 1/3 cup grated Romano cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon minced garlic
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/3 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic. Pulse until chopped, but not ground. Set aside. (I wasn’t reading closely and I accidentally pulsed the spinach with everything else. It worked out just fine.)
- In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese.
- Stir in artichoke mixture.
- Spoon into prepared baking dish.
- Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.