Monday, February 7, 2011

Super Bowl Sunday Goodies

Yesterday was a great day in so many ways. First, the Packers won. My husband is a happy man. Secondly, we had great football food. I so heart football food (aka bar food).
I recently ordered the cookbook “Mr. Sunday’s Soups” by Lorraine Wallace, wife of Fox News Anchor Chris Wallace. I heard him on TV talk about his wife and how she made him a pot of soup every Sunday that he enjoyed after he finished his weekly talk show. You know I had to order it. I’m not sure there is anything more comforting than a yummy bowl of soup, especially this time of year.
As I was checking out this book I found SO many soups I want to try. Not only does this book have delicious looking recipes, but it has wonderful stories of the Wallace family. 
For Super Bowl Sunday I decided to make Mrs. Sunday’s “Buffalo” Chili.  Lorraine Wallace describes her family’s tradition of game day fun including Buffalo chicken wings so she decided to make a chili that featured those same tastes. This soup was delicious. Nick and I both gave it a thumbs up. I didn’t even try to get Alex to eat this because it has sauce in it. God forbid the child have anything with any flavor in it.
Here is the recipe for
“Buffalo” Chili
From Mr. Sunday’s Soups cookbook by Lorraine Wallace
3 TBS canola or vegetable oil, divided
4 lbs. ground light meat turkey
kosher salt and freshly ground black pepper
5 TBS butter
1 1/4 C Crystal Hot Sauce or your own personal favorite (use a buffalo flavor sauce for this)
1 quart low-sodium chicken broth
Two 28-ounce cans diced tomatoes, with juice
8 garlic cloves, very finely chopped
One 7 ounce can diced green chilies with juice
1/3 C tomato paste
1 1/2 TBS red pepper flakes
3-4 C crumbled blue cheese, and/or grated mild Cheddar or Monterey Jack cheese, for garnish
Place a large, heavy pot of Dutch oven over medium heat and add 1 1/2 TBS of the oil. Add half the turkey, season with salt and black pepper, and cook, stirring and break up the meat, until browned. Transfer to a bowl with slotted spoon. Add the remaining 1 1/2 TBS oil to the pot and repeat the process with the remaining turkey. Return the first batch of turkey to the pot, with any accumulated juices.
In a small saucepan, melt the butter over medium heat and stir in the hot sauce. Add the hot sauce mixture to the turkey, along with the broth, tomatoes and their juice, and the garlic. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer gently until reduced by a third, about 1 1/2 hours.
Stir in the green chilies and their juice, tomato paste, and pepper flakes and simmer to cook off the raw flavor of the tomato paste, about 15 minutes more.
Ladle into shallow bowls and scatter with the cheese of your choice. Serve immediately.
YUMMY! I used blue cheese because I love it with anything buffalo sauce flavored. I also cut this recipe in half because it was so large. It still gave us plenty for leftovers.
With this, I made a recipe that I found on my Gooseberry Patch calendar. The month of September has a recipe for a Hoagie Bake that I made once and Alex has raved about ever since. He requests this every week so it was a football treat for him. The recipe follows.

Hoagie Bake
GooseBerry Patch monthly calendar
2 8 oz. tubes refrigerated crescent rolls, divided
1/3 lb. sliced salami
1/3 lb. sliced pepperoni
1/3 lb. sliced deli ham
1/3 lb. sliced Swiss cheese
1/3 lb. sliced provolone cheese
4 eggs, beaten and divided
grated Parmesan cheese to taste
Flatten on tube crescent rolls and press into a greased 13x9 baking pan. Layer salami, pepperoni, and ham over the top of rolls. Top with Swiss and provolone cheeses. Brush half of beaten egg evenly over cheeses; cover with remaining rolls. Brush remaining egg over crescent rolls; sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 25 minutes. Cover with aluminum foil; bake for an additional 20 minutes. Slice into squares.
I cut the eggs in half. I found that 4 eggs was way too much.
Alex loved this so much that I sent part of the leftovers to school with him today for lunch. It doesn’t hurt that it’s so easy to make. You can literally throw this together in a very few minutes.

1 comment:

TheAlbrechtSquad said...

So going to try this recipe. I think my boys will LOVE IT!