Tuesday, January 28, 2014

Super Bowl Munchies!

Broncos Versus Seahawks! 
"Who's hosting and what are we eating?"

Whether your team is in the bowl or not you likely will have a spot in front of the TV this Sunday...even if it is just for the company, food, commercials and half time show. 

Below are five recipes that I will be serving my friends and family as we cheer on our team! 

*All recipes are created by Jenna unless stated otherwise! I hope you enjoy them as much as we do!

1) Bacon Wrapped Stuffed Jalapeños:

I came up with this recipe about 8 years ago for a group of jalapeño loving friends and have been making it ever since (they don’t really give me a choice). I have tweaked it a bit over the years in order to simplify the process but keep the same great taste.  

Prep Time: 25-60 Minutes (depends how many jalapeños you plan on cleaning out)
Cook Time: 20-25 Minutes on 350 degrees 

What you will need:

Cream Cheese
Boysenberry Jam
Teriyaki Sauce

Let's Get Started:

1) Half the jalapeños and clean out the seeds (the seeds and the oils are what make these little guys spicy so do not scrape the seeds out with your finger and if you do more than 10 jalapenos I suggest even wearing gloves. Oh, and do not touch your eyes!) I use a grapefruit spoon to clean the peppers out.

2) Place a piece of cilantro in the emptied out pepper. Then fill with cream cheese. Don't be shy...fill it up. 

3) Next add another little sprig of cilantro. I love cilantro! 

4) Next is the weird and completely random step (1 of 2 anyway). Drizzle with teriyaki sauce (I prefer Veri Veri) and I do mean just drizzle. I just dip a knife in the sauce and drip it over the peppers...it can get a little messy.

5) Now, wrap it up in bacon and bake! 350 degrees for 20-25 minutes or until the bacon looks nice and brown.

6) Let cool and garnish with cilantro and boysenberry jam ( the second random ingredients. Heat the jam so it is a little runny and easy to drizzle on) as little or as much as you prefer. 

The sweet jam is the perfect match for this spicy and savory treat!
2) Fresh Guacamole:

This recipe is so easy that I literally have been making it since I was 10. My secret is no secret...just keep it fresh. No mayo, no lime juice and absolutely no packaged seasonings!

Prep Time: 20 Minutes

What You Will Need:

Avocados (1 whole avocado serves 3-4)
Tomatoes (I usually do about 1/3 of a Roma tomato per avocado)
Cilantro (As much as you like...some people love it and others hate it so you decide the portion)
White Onion 
Chili Powder
Cayenne Pepper
Garlic Salt

Let's Get Started:

1) Half the avocado and scoop out all the goods with a spoon. Then mush it all up as smooth or as chunky as you prefer. Do this before adding in the chopped veggies though so they don't get smashed.

2) Next I add in a pinch of Cayenne, Paprika, Chili Powder and Garlic Salt. All this can be to taste. Stir it up really good.

3) Dice up the tomato, onion, jalapeño and cilantro. All this is to taste depending how spicy you want it and how much you love onions and cilantro.

*Sometimes I crumble up Cojita and add it in right before serving to add some texture...plus, who doesn't like cheese?!

That's it! Told you it was easy. 

3) Parmesan Baked Artichoke:

This recipe was introduced to me by my sister and she learned it from her father-in-law and it is definitely worth it to keep passing it along.

Prep Time: 10 Minutes
Cook Time: 45-60 Minutes

What You Will Need:

Grated Parmesan Cheese
Olive Oil
Garlic & Herb Bread Crumbs (I prefer Panko) 

Let's Get Started:

1) Cut off the stem of the artichoke so it can sit up on its own.

2) Trim the tips off of all the leaves. I use a knife to cut off the pointed top and then scissors for all the leaves after that.

3) Next you will put your artichoke in a pot of water. About 1-2" deep.

4) Cover and bring to a boil. Leave covered for about 10 minutes and then crack the lid a bit and let it steam for another 10-15 minutes. Keep going until the leaves pull off easily but are not quite soft enough to eat.

5) Once you get to this point dump out the boiling water and flush the leaves with cold water. I leave the choke in the pot (they get really hot and can be hard to handle by hand) and run the faucet over it. This cools it a bit but also opens up the leaves to prep for the next step.

6) Next put the choke on a baking sheet. Preheat the oven to 375 degrees.

7) Drizzle olive oil over the top of the choke, making sure it gets down each and every leaf. Then sprinkle the cheese and bread crumbs, again, making sure it gets in every leaf. My sister and I both are huge fans of cheese so we always go a little crazy here but hey, why not?!

8) Bake for 20-15 minutes or until the leaves pull off real easy...sometimes I cannot wait and eat it right off of the pan!

That's it! Another easy, yummy and great for sharing recipe!

4) Almost Fat Free Spinach/Artichoke Dip:

The key to keeping it light is plain nonfat greek yogurt instead of sour cream and using light mayo as well as 1/3 fat cream cheese! Yes, I am not going to lie...the taste is different but that doesn't necessarily mean a bad different. Plus you wont feel as guilty when you finish the whole bread bowl! Oh, come on, you know we have all done it before.

Prep Time: 45 Minutes

What You Will Need:

16 oz. Plain, Nonfat Greek Yogurt (you want one that is mild)
1 Cup 1/3 Fat Cream Cheese
1/2 Cup Light Mayo
2 Cups Shredded Parmesan Cheese
1 Bag Baby Spinach (you can use frozen but if you do, thaw it before adding so you do not get any water run off as it thaws)
2 Cans, 16 oz Quartered Artichoke Hearts
3 Cloves Garlic (diced)
1 Cup Diced Yellow Onion
Olive Oil
Salt & Pepper (to taste)
1/4 Cup Jullian Cut Sun Dried Tomatoes in Olive Oil (I always like to throw something unexpected in)

Let's Get Started:

1) Chop up 1 Cup worth of yellow onion and sauté in olive oil on med/low heat. Once onions are almost transparent add in diced garlic. It will look like a lot of garlic but it is worth it.

2) Next add in the tomatoes, artichoke hearts and spinach; salt and pepper to taste.

3) While the veggies are sautéing and the spinach is shrinking down blend the yogurt with the cream cheese, mayo and parmesan until it is well blended.

4) Once the spinach is soft and shrunk down just enough (sometimes I don't let it all get completely "soggy") blend the veggie mix in with the cheese mix. Stir it up and serve in a bread bowl or just with a side of bread...whatever you do heat it up first so the parmesan and cream cheese is melted and extra yummy! Oh, and salt and pepper to taste right before heating!

5) Red Hot Mini Pizza Pockets:

The Pizza Pockets you see here are a little bigger than usual...the other night the hubs and I made these for dinner and let me tell you something...they are delicious big or small. So I will try to explain how to make these for a meal or for an appetizer.

Prep Time: 25 Minutes
Cook Time: 25 Minutes for the chicken and another 8-14 minutes for the pockets

What You Will Need:

Pillsbury Crescent Roll Dough (one roll for appetizer size and two for meal size)
Regular Cream Cheese
Shredded Sharp Cheddar Cheese
Fresh Mozzarella
Chicken Broth
Franks Red Hot Buffalos Sauce (seriously the best!)
Green Onions

Let's Get Started:

1) First you need to bake the chicken. 1 chicken breast makes about 6 meal size pockets and 15 appetizer size pockets. Put the chicken in a over safe dish and pour chicken broth in. Enough to cover half the breast. Then drizzle honey over the chicken (about 1tsp) and Franks Red Hot Sauce (1/2 Cup). 

2) Bake for about 25 minutes on 375 degrees.

3) Once the chicken is fully cooked, shred it still in the broth and mix it in the juices.

4) While the chicken is baking, separate the dough along the lines provided (one per if making appetizer size; two for meal size). Make into a ball and roll out into a round flat tortilla like shape.

This is an example of the size it would be if you used two rolls worth of dough...take note that I have small hands. Seriously, my wedding ring is size 4!

5) Spread cream cheese thinly in the center (do not put anything to the edge and keep in mind that you will need to close it up so don't over fill). 

6) Add shredded chicken, a bit of mozzarella and shredded cheddar cheese. Always keeping in mind that this needs to close. 

7) Add extra Franks Red Hot Sauce (to taste and spice preference).

8) Chop up green onion and sprinkle some in right before closing it up.

9) Bring the sides of the dough up on all sides and pinch closed. Make sure it is really closed so everything ooze fall out while cooking.

10) Bake pockets for about 8 minutes (appetizer size) to 14 minutes (meal size) on 350 degrees or until dough is a nice golden brown color.

You will want to let these cool just a bit but serve them hot...after all it is a hot pocket...my version anyway.

Well, there you have it. Five of my yummy appetizer recipes that are great for sharing and friends and family approved!

Enjoy and Go Broncos! (I am from Wyoming...what did you expect?)


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