Super Bowl Season Snacks

The Super Bowl is almost here and lucky for us, it's a day celebrated with football, friends, and tasty, although not always healthy, food. From the loud roars of crowds at the stadium in Miami to the rowdy get together at your own home, someone has to keep the fans happy and satisfied with game day snacks. We love the traditional wings and dips, but hope to spice up your Sunday festivities with some goodies that perhaps do not instantly scream Super Bowl Sunday.

Here's a great video regarding party preparation courtesy of Food Network Cooking for Real's Sunny Anderson and her pregame "KICKOFF" tips:

Bring on the dips!

Jalapeño Dip

courtesy of Le Croissant Catering

The great thing about this dip is that it is easily adjustable for any party size.

Ingredients

• 1 part cream cheese
• 1/2 part Parmesan cheese
• 1/2 part Mayo (I would use sour cream or yogurt)
• green chiles
• Jalapeños to taste.

Directions
Mix well and heat until bubbles

Here are the perfect homemade chips to serve with it:

Ingredients

• Uncooked flour tortillas
• Parmesan cheese
• Vegetable spray

Direction

Spray with vegetable spray. Sprinkle with parmesan. Bake until crispy.

Artichoke Dip

courtesy of Kristi Williams

Ingredients

• 1/2 cup Mayo
• 1/2 cup Miracle Whip
• 1 can chopped green chillies
• 1 cube or softened cream cheese
• 1 can of artichoke (cut them up)
• 1 tub of fresh Parmesan cheese

Directions
Mix together and put in pie dish. Cook at 350 degrees for 20 min.

Ina Garten's Guacamole

courtesy of Food Network

Ingredients

• 4 ripe Haas avocados
• 3 tablespoons freshly squeezed lemon juice (1 lemon)
• 8 dashes hot pepper sauce
• 1/2 cup small-diced red onion (1 small onion)
• 1 large garlic clove, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 medium tomato, seeded, and small-diced

Directions

1. Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.)
2. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well.
3. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Cheesy Artichoke Dip

courtesy of Aida Mollenkamp, CHOW

Ingredients

• 3 tablespoons unsalted butter
• 1 medium white onion, finely chopped
• 5 medium garlic cloves, finely chopped
• 1/4 cup all-purpose flour
• 1 cup finely grated Parmesan cheese
• 1 cup heavy cream
• 2 (14-ounce) cans artichoke hearts, drained and coarsely chopped
• 1/4 cup sour cream
• 1 cup shredded Gruyère cheese
• 1/2 cup panko breadcrumbs

Instructions

1. Heat the oven to 375°F and arrange a rack in the middle.
2. Heat butter in a medium saucepan over medium heat. When it foams, add onion and garlic, season with salt and freshly ground black pepper, and cook until onion and garlic are golden, about 4 minutes. Stir in flour and cook until the raw flavor is gone, about 1 minute.
3. Sprinkle in 3/4 cup of the Parmesan, pour in cream, and stir to incorporate. Add artichoke hearts, sour cream, and 1/2 cup of the Gruyère and stir until cheese begins to melt.
4. Transfer dip to an 8-by-8-inch baking dish and top with remaining Parmesan and Gruyère and the panko. Bake until heated through, bubbling on the edges, and the cheese is melted, about 30 to 35 minutes. Let rest 5 minutes. Serve with crackers or pita chips.

For a more substantial snack:

I made these Spicy Fried Chicken Bites with Derby Dip earlier this fall. Might I also suggest this delicious honey mustard sauce to go with it:

Ingredients

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 2 tablespoons mayonnaise
• 1 tablespoons lemon juice
• Salt and pepper

Directions

Mix well.

Pat's Spicy Fried Wings

courtesy of Pat Neely, Food Network

Ingredients
Spicy Chicken Seasoning Ingredients:

• 1 tablespoon seasoning salt
• 1 tablespoon crushed red pepper flakes
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons poultry seasoning
• 1 teaspoon lemon-pepper
• 12 whole chicken wings, cut in 1/2 at the joint

Spicy Chicken Batter:

• 2 eggs
• 2 tablespoons hot sauce
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 2 cups all-purpose flour
• Vegetable oil, to fry
• Dipping Sauce, recipe follows

Directions

1. In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, cayenne pepper, poultry seasoning, and lemon pepper. Reserve 2 tablespoons in a separate bowl.
2. Rinse chicken wings in cold water and place into a shallow baking dish. Sprinkle the wings evenly with the seasoning, and let them marinate, covered and chilled, for 1 hour.
3. Whisk eggs, hot sauce, red pepper flakes, black pepper, and cayenne pepper into a medium size mixing bowl. Reserve. Put the flour into a shallow dish or pie plate.
4. In a large deep-fryer or large Dutch oven heat oil to 350 degrees F on a deep-fat thermometer.
5. Dredge chicken wings into the egg mixture then into the flour. Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes, turning occasionally, until cooked through and golden brown. Remove to a paper towel lined sheet tray. Make sure oil returns to temperature before adding the next batch. Sprinkle the wings with the reserved seasoning for extra hot wings.

Serve with dipping sauce.

Spicy Dipping Sauce:
1 cup sour cream
2 tablespoons horseradish
1/4 tablespoon chili sauce
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper

Sweet Pulled Pork Sandwiches

courtesy of Diane Cañate

Ingredients

• sweet pulled pork
• rolls or small buns
• cole slaw (homemade or store bought)

Pork Ingredients:

• 2 1/2 pounds pork
• 1/3 cup water
• 1/8 tsp garlic salt
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/2 cup green chili sauce
• 1/2 cup brown sugar

Directions

1. Put pork, 1/3 cup water, garlic salt, salt, and pepper, in the crock pot.
2. Cover and cook on high for 4 hours.
3. Drain, shred pork, stir in 1/2 cup green chili sauce and 1/2 cup brown sugar.
4. Assemble sandwiches with pulled pork topped with slaw on rolls.

For the not so eager cook, here are some shortcuts:

1. Pick up some wings from your favorite local bar, pub, or Hooters. In the Salt Lake Valley, may I suggest Wing Coop, with 17 amazing sauces, your guests will never get bored of the flavors at your house.
2. Order pizzas from your favorite pizzeria and have them slice it into smaller bite size squares and serve.
3. Always check with your local grocery store for ready made game day items. (I love Whole Foods' guacamole, as well as their black bean dip.)

With all these tasty foods your party is sure to be a touchdown.

National Chocolate Cake Day: Part 2

No need to adjust your screen, this is the cake Laura built! This decadent, moist cake was definitely worth the effort! I celebrated the holiday with a recipe from Epicurious and paired it with the frosting from the previous entry. The combination was a buttery success! From baking the cake, mixing the frosting, and sampling a slice--I am completely wiped out, so I will let the cake speak for itself!

National Chocolate Cake Day

This holiday could not come soon enough! When it comes to chocolate, I wouldn't consider myself Cathy, the comic, but I do tend to drool in front of a piece of moist, rich chocolate cake. Diane and I will be baking one this evening and intend to tempt you with it later. In the mean time, below is a Barefoot Contessa recipe you may try at home or at least will get you excited until you see ours!

Beatty's Chocolate Cake

2006, Barefoot Contessa at Home, All Rights Reserved
Courtesy of Food Network

Ingredients

nocoupons

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee

Directions

Chocolate Buttercream, recipe follows

Preheat the oven to 350 degrees F. Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature*

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs

Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Celebrities eat too!

We must apologize to our readers, we have been blog slacking in the 2010! We have been living and not writing as much as we would have liked! Planning a lot of changes in the near future; so we have full plates, pun intended!

January is a big time in Utah, why you ask...Sundance Film Festival. Celebrities flock to Park City in their ski bunny gear, ready to indie out, eat and play!

This year I have several recommendations that everyone, locals and celebs, should check out!

My favorite bakery in Utah will have a location on Main Street (333 Main St.) this year, The Sweet Tooth Fairy.

If you are looking for an authentic (I cannot vouch for this however) French experience Chez Betty has been called the best in Utah!

Diane loved lunching at Flying Sumo last week, a great Japanese eatery featuring the usual suspects: sushi and cooked Japanese fares like Teriyaki chicken. Although it doesn't touch Takashi in downtown Salt Lake, it definitely can handle those Asian food cravings that are bound to creep up while walking up and down Main Street.

My favorite downtown crowd-pleaser, Red Rock Brewery, has a second location in Park City. From beer-battered fish and chips, wood-fire pizzas, daily specials and of course their locally brewed beer, this restaurant is just what you need after a long day of movies and movie stars!

Diane and I will be hitting Park City and the festival hard this year so we will have many more adventures of eating soon!

Happy Sundance-ing!

image from KSL.com 2010 Sundance Photo Gallery located at ksl.com - PHOTO GALLERY: Sundance Film Festival 2010 (Gallery Viewer)

The Holidays are over...

But that doesn't mean feasting is! Happy New Year from your "epicurious" friends at Diane Can Cook! We enjoyed sharing our culinary experiences with you last year and are thrilled to get going again this year!

We have plans to review some of our favorite restaurants that continue to dazzle us as well as venture to new spots here in Salt Lake City, UT and on our travels. In the meantime, there is a wonderful recipe that keeps me warm through these cold months that requires very little prep time and almost no hands-on cooking. Modern technology has created one of my favorite kitchen appliances...the slow cooker!

On winter days the last thing I want to do is to come home after work and prepare a time intensive meal, so this machine combined with a semi-homemade (modified) recipe from Sandra Lee really works for me! The recipe suggest traditional soup vegetables, but use whatever you have or whatever you like!


Creamy Chicken Noodle Soup
Recipe courtesy of Sandra Lee (modified by Laura)

Ingredients

• 1 store-bought roasted chicken (LC: I love the Whole Foods No Salt chicken)
  
• 1 cup diced onions (LC: I double this to two cups; I love a hearty soup)
  
• 1 cup diced carrot (LC: I double this to two cups)
• 4 (14-ounce) cans low-sodium chicken broth
  
• 2 (10.75-ounce) cans condensed cream of mushroom soup with roasted garlic
• 2 teaspoon fines herbs*
• Salt and pepper
• 2 cups egg noodles, cooked (LC: you may use whatever noodles you have, I prefer whole wheat pasta.)

Directions

1. Remove the skin from the chicken and shred the meat from the bone.
2. Put the chicken into a slow cooker along with the onions, celery, and carrots.
3. Stir in broth, mushroom soup, and fines herbs and season with salt and pepper.
4. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.
5. When soup is finished, stir in egg noodles. Taste and adjust seasonings and serve.

*Cook's Note: Fines herbs are a classic blend of herbs that usually consists of chervil, chives, parsley, and tarragon. Fines Herbs can be found pre-blended in the spice section of the grocery store.