Episode 8 - Super Bowl Special
The best part of the Super Bowl in my opinion is going to a Super Bowl party and grazing on food allllll evening long. And with the Super Bowl coming up soon Cass and I thought it would be fun to do a Super Bowl themed episode! Hope you enjoy watching!
THE RECIPES:
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Super Bowl Crack
Ingredients:
1 bag wavy potato chips (we used fries instead)
1-1.5 lbs chicken, cooked and shredded
1/3 cup buffalo sauce
1/4 cup ranch for drizzling + more to serve
8 oz block yellow cheddar, shredded
10 strips cooked bacon, roughly chopped
Directions:
1) Preheat oven to 425F
2) In a small bowl, toss shredded chicken in buffalo sauce, set aside.
3) Pour potato chips out onto a large baking sheet. Make sure chips are close together, but not in a pile.
4) Sprinkle a little more than half o the cheese throughout, buffalo chicken, bacon, and then remaining cheese.
5) Bake for 5-6 minutes, or until cheese is completely melted.
6) Remove from oven and allow to cool for 2-3 minutes so cheese can harden a bit.
7) Drizzle ranch on top.
This recipe also had a homemade ranch sauce that we didn’t try to make.
Ingredients:
1/2 cup mayonnaise
1/3 cup sour cream
2 tbsp buttermilk (optional to thin it out)
1 tbsp white vinegar
2 tsp onion powder
2 tsp garlic powder or fresh clove of garlic
fresh herbs - chive, parsley, green onion, cilantro, and dill
Recipe video linked here: https://www.instagram.com/reel/DENqOinRYjg/?igsh=emlqNHM0ZDZxejhr
This recipe was the best one we made this episode, but truthfully still isn’t one I would make again. Cass thinks this would be better as a build and bite where you keep everything separate until you are ready to eat and then you build it yourself then.
Smoked Queso Dip
Ingredients:
8 oz pepper jack cheese
8 oz cheddar cheese
8 oz cream cheese
1 can Rotel
8 oz green chilis
1/4 cup sweet onions, diced
Steak (We used brisket instead)
This recipe didn’t have a ton of direction to it soooo we made things up as we went along….and well….it was a long wait with very little pay off. Whether this was on us or the recipe…I’m not sure. Probably say it is at least 50/50 blame. But anyway here is what we did:
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For our brisket we threw one in the crockpot along with the following:
We let the brisket stew in the crockpot for at least 6 hours and then added in the above ingredients. We let it all sit and stew together in the crockpot then for another 3 hours on high until all the cheese was melted.
Recipe video linked here: https://www.instagram.com/reel/C_gHbKgvair/?igsh=MXA3d211NzdtMDBjNw==
Unfortunately, the flavor of this queso was off. Ethan is convinced it is because we used sharp cheddar rather than mild cheddar. Regardless of what it was I definitely won’t be making this one again.
Bacon Jalapeno Popper Dip
Ingredients:
6 strips bacon, cooked and diced
1 block cream cheese, softened
1 cup sour cream
2 fresh jalapenos, diced
1/4 cup pickled jalapenos, diced
1/4 cup pickled banana peppers, diced
3 green onions, diced
1 tsp garlic powder
1 cup shredded cheddar, divided
1 cup pepper jack or monterey jack, divided
1/2 cup parmesan cheese
cracks or tortilla chips for dipping
Bread Crumbs
2/3 cup Panko bread crumbs
3 tbsps butter melted
1/4 cup parmesan cheese shredded
1 tbsp fresh parsley, chopped
Directions:
1) Preheat oven to 375F.
2) In a small bowl, combine panko bread crumbs, 1/4 cup parmesan, and parsley. Pour over the melted butter and toss until evenly coated. Set aside
3) In a large bowl, add cream cheese, sour cream, peppers, green onions, and garlic powder. Mix well until smooth.
4) Into the cream cheese mixture add 3/4 cup cheddar, 3/4 cup pepper jack, and 1/2 cup parmesan. Mix to combine, then add in most the bacon. Mix until mixture is well combined.
5) Spread out mixture into a greased pie dish, cast iron skillet, or 8x8 dish. Top with remaining cheese and bacon. Finish off by adding a thin layer of bread crumbs evenly over the top.
6) Bake in oven for 15-20 minutes or until mixture is golden brown and bubbly on the sides.
Recipe video linked here: https://www.instagram.com/reel/C27aD0DOz1y/?igsh=bmo3NDczZnk5dzlh
Truthfully….this was another loser dish for us this episode. The flavor of it just was…off. To us it didn’t have the true jalapeno popper taste or much taste at all truthfully.
Pull Apart Buffalo Chicken Cheddar Dip Sliders
Ingredients:
1 cup cooked shredded chicken
1/2 cup buffalo sauce
1/2 cup fresh cilantro, chopped
2 tbsp chopped fresh chives
2 tsp dried parsley
1 tsp dried dill
2 tbsp chopped green onions
1 package dinner rolls, halved lengthwise
1/2 cup ranch dressing
2 cups shredded Cabot cheddar cheese
1-2 jalapenos, sliced
2 tbsp butter
2 tbsp chopped parsley
1 clove garlic, grated
Directions:
1) In a bowl, combine the chicken, buffalo sauce, cilantro, chives, green onions, parsley, and dill.
2) Place the bottom half of the rolls onto a baking sheet lined with parchment. Top with ranch and buffalo chicken. Add the cheese and jalapenos. Place the top half of the roll over the cheese.
3) Mix the butter, parsley, and garlic. Spread the butter the top of the rolls. Cover the rolls and bake 10 minutes. Remove the foil and bake another 10 minutes, until the cheese has melted. Serve immediately.
Recipe video linked here: https://www.instagram.com/reel/CZ4qceKF-79/?igsh=MXhhMTB0NWc5dTlhYQ==
Soooo maybe it was because we used dried cilantro and not fresh cilantro but our sliders had waaaaay too much green in them. Each bite was like eating lawn clippings. If I were to make these again I would really only put in AT MOST 1 tablespoon of cilantro. lol Cass also agreed with this saying that she does want to try to make them again, but with “correct” measurements.