The Super Bowl presents a fun opportunity to try new recipes, even if watching the game isn't your cup of tea. I'm not a huge football fan myself. I don't have a great understanding of the game, I don't have favorite teams, and I can think of about 20 other things I'd rather be doing on a Sunday. However, I do love food and I love to cook, so when I was asked to cook for a group of eight people on Super Bowl Sunday this year, I jumped at the chance to try some new Super Bowl-friendly recipes. I had a few criteria in mind. The food had to be: 1) delicious (of course); 2) enough to feed several people easily; 3) not too heavy, but not too "light." I'm pleased to say the three recipes I chose covered all of those requirements and have quickly become favorites! And I must add that this slightly-sweet cornbread is TO DIE FOR. A guaranteed hit.
Slow-Cooker Boursin Spinach Artichoke Dip (from delish.com)
1 10-oz box frozen spinach, thawed
2 15-oz cans artichoke hearts (packed in water), chopped
1 5.2-oz package Boursin
1 1/2 cups shredded white cheddar
1/2 cup grated parmesan
2 cloves of garlic, chopped
1 tsp. crushed red pepper flakes
1) In a slow-cooker, combine spinach, artichokes, Boursin, cheddar, parmesan, garlic, and crushed pepper flakes. Season with salt, cover, and cook over high heat for one hour, stirring occasionally.
2) Reduce heat to low. Continue cooking for 30-60 minutes. Serve with pita chips or bread.
Moist Sweet Cornbread (slightly modified from dailydishrecipes.com)
1 cup cornmeal
3 cups all-purpose flour
1 cup sugar
2 T baking powder
1 tsp salt
2/3 cup vegetable oil
1/3 cup melted unsalted butter
2 T honey
4 eggs, beaten
2 1/2 cups whole milk
1) Preheat oven to 350 degrees and grease a 9X13 inch baking dish.
2) In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3) Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk and stir until just moistened and combined.
4) Pour the batter into the greased baking dish and bake at 350 for 45 minutes. Watch the cornbread toward the end, you may want to keep it in slightly longer or shorter as it turns golden.
White Chicken Chili (from onceuponachef.com)
2 14.5-oz cans white beans, rinsed and drained
4 cups low sodium chicken broth, divided
1 T vegetable oil
1 large yellow onion, diced
1 jalapeno pepper, seeded and minced (the seeds hold the heat, so keep or omit seeds as desired)
2 medium poblano peppers (also known as pasilla), seeded and diced (see note above)
4 garlic cloves, minced
1 T ground cumin
1 1/2 tsp ground coriander
1 tsp chili powder
1 rotisserie chicken, skin removed and shredded (about 4 cups)
3/4 cup frozen corn
1/4 cup chopped cilantro
1 T fresh lime juice
1) In a food processor, blend 1/2 of the beans (1 can) with 1 cup of the chicken broth. Set aside both the pureed beans and the remaining whole beans.
2) Add the vegetable oil to a large pot and heat it over medium heat. Saute onion, jalapeno, and poblano peppers for around 4 minutes. Add the garlic and saute one more minute. Add the cumin, coriander, and chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add the stock, pureed beans, and 1/2 tsp of salt. Bring to a boil. Reduce the heat to low and simmer uncovered for around 20 minutes.
3) Stir in the shredded chicken, reserved whole beans, corn, cilantro, and lime juice. Bring to a simmer for around 5 more minutes. Taste and adjust seasoning if needed. Serve with sour cream or cheese and tortilla chips (or delicious sweet cornbread!).