‘The Bowl is still Super’


Cat Campbell

A baked enchilada casserole will disappear quickly when served to a hungry game-day crowd.

Coronavirus has changed how we do things, but we will still be able to celebrate Super Bowl Sunday on February 7. As for myself, it’s probably no surprise that I had to Google that tidbit of information, but I am not about to let my weirdness interfere with everyone else’s anticipation of Super Bowl snacking. So, let us figure out what some of that snacking might include.


Here are a few recipes that I hope find their way to your game day buffet table. It is snowing hard as I type this, but luckily I do not have to go anywhere during this storm. I can keep the wood stove stoked and, after I send this column in, I will work on a new afghan I am crocheting and watch some vintage Lone Ranger episodes. (Yes, I am that old-fashioned.)


I hope you all stay safe and warm and of course, well fed.


Green chile chicken skillet dip


Adapted from Pillsbury Kitchens.


4 ounces cream cheese, softened


1/2 cup sour cream


1 tablespoon dry taco seasoning


2 cups chopped cooked chicken (such as a rotisserie chicken)


1 cup frozen whole kernel corn, thawed


2 cans (4.5-oz. each) chopped green chiles


1 1/2 cups shredded Mexican cheese blend, to be divided


Chopped fresh cilantro leaves, optional


Tortilla chips


1. Preheat oven to 375. Spray 10-inch ovenproof skillet with cooking spray. In medium bowl, mix softened cream cheese, sour cream and taco seasoning mix.


2. Add chicken, sweet corn, green chiles and 1 cup of the Mexican cheese blend, stirring to combine. Transfer mixture to skillet, and top with remaining 1/2 cup Mexican cheese blend.


3. Bake in preheated oven 32 to 35 minutes or until cheese is melted and bubbling around edges. Garnish with cilantro, if desired. Serve with tortilla chips. Makes 10 to 12 servings.


Caramelized onion bacon dip


1 tablespoon olive oil


6 slices uncooked bacon, chopped


1 large onion, finely chopped


16 ounces sour cream


2 tablespoons minced chives


1/2 cup shredded Cheddar cheese


Salt and freshly ground black pepper, to taste


Sliced, fresh vegetables or chips, for dipping


1. Heat a medium skillet over medium-high heat. Add the oil and chopped bacon into the skillet and cook until crispy, about 6 to 8 minutes. Use a slotted spoon to remove bacon and place on a paper towel to drain.


2. Add the chopped onion into the skillet and caramelize in the bacon grease for about 10 minutes, stirring occasionally. Remove from skillet and allow to cool and drain on paper towel.


3. In a medium bowl, stir together the sour cream, bacon, onion, chives, shredded cheese and salt and pepper.


4. Allow to sit in the refrigerator in an airtight container for at least an hour to fully chill and for flavors to all blend together. Serve with veggies or chips. Makes 4 servings.


Cat’s enchilada casserole


Some measurements are vague, but I usually use about 1 pound of meat and at least 6 cups shredded cheese.


Corn or flour tortillas, size doesn’t matter


1 large can mild red enchilada sauce


2 tablespoons lard or shortening


2 tablespoons flour


Water


Ground beef


Small can chopped olives


1 onion, chopped


2 or 3 cloves garlic, crushed or minced


Small amount of canola or vegetable oil if meat is very lean


Salt and freshly ground black pepper, to taste


Mild Cheddar or Colby Jack cheese, shredded


A few whole ripe olives, optional


1. In a baking dish, 13-by-9-inches or your choice of size, spray with cooking spray and set aside.


2. In large pot or pan, melt lard or shortening and whisk in flour, creating a roux. Slowly add enchilada sauce and enough water to give desired consistency. Sauce should be thick enough to coat a tortilla without dripping all the way off. Turn off heat and set aside.


3. In saucepan, cook ground beef in a bit of oil (unless the meat has enough fat in it already), along with the chopped onion, chopped olives and crushed garlic. Season with salt and pepper. Preheat oven to 350.


4. To assemble casserole: Pour some sauce in the bottom of the baking dish, swirling to cover the entire bottom. Lay a single layer of tortillas over the sauce. You may need to tear some of them to patch up any open spaces. Pour a little more sauce over the tortillas, then place the meat filling over the top of the tortillas. Sprinkle some cheese over the meat, then dip tortillas in sauce (in pot) and put them down in 2 layers over the cheese. Pour remaining sauce over all, another layer of cheese and if desired, garnish with a few whole olives.


5. Bake, covered, in preheated oven until casserole is heated through, cheese is melted and sauce is bubbling. Note: Be sure to add enough sauce to the bottom of the baking dish before adding tortillas, because if it is too dry the torts will become tough.


Bacon wrapped puff pastry sticks


1/2 cup light or dark brown sugar


1 to 2 tablespoons chopped fresh rosemary, to taste


Salt and freshly ground black pepper, to taste


2 sheets (1 box) frozen puff pastry, thawed


1 cup shredded sharp Cheddar cheese, or your favorite type, divided


1 to 2 teaspoons cayenne pepper, optional


24 strips thin-cut bacon or 12 strips thicker bacon, halved


1 beaten egg


1. Preheat oven to 375. Line 2 baking sheets with foil and place a wire rack on top. Lightly rub each rack with olive oil.


2. In a shallow bowl, combine the brown sugar, rosemary, and a pinch each of salt and pepper.


3. Place both sheets of pastry on a lightly floured counter. Brush the surface of each with a beaten egg. Evenly sprinkle about 1/2 cup of cheese over each sheet, then sprinkle with cayenne, if using. Dust a rolling pin lightly with flour and roll it over the cheese, gently pressing the cheese into the pastry. Fold the pastry in half, then cut each into 12 (1/2 inch) wide strips. Pinch the ends to seal, then gently twist each strip several times to enclose the cheese. Don’t worry if some of the cheese falls out.


4. Take a piece of bacon and wrap it around the twisted pastry. Repeat with the remaining twists. Dredge the twist through the brown sugar mix, tossing to coat, placing the twist on the prepared baking sheet as you go.


5. Bake in preheated oven for 30 to 50 minutes, rotating the pans halfway through. Bacon can take about 50 minutes to cook, but start checking the twists at around 30 minutes. Serve warm or at room temperature. Makes 26 twists.

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