The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It

Super Bowl Recipe #5-Cheesey Chicken and Spinach Dip

“Speak well of this in your blog.”

Words my husband said to me. It was dinner time, and he was poised for the next bite of this dip, corn chip in hand.

He had found this recipe for me, and he asked me to try it for the big game. I made it, and he liked it enough to endorse its praises for you here. He ate all of his and part of mine.

Problem-I didn’t like it so much.

The recipe was easy, but I thought the dip had a twang. It just didn’t taste right to me, and I thought it was way too cheesy.

He loved it.

Try it, and see what you think.

The recipe-

One can of diced tomatoes, drained
One pound of Velveeta, cubed
One 10 oz. package of frozen spinach, thawed and drained (I didn’t do this. I just plopped it in with the rest of the stuff.)
One cube of cream cheese, cubed
2 chicken breasts
5 slices of cooked bacon, crumbled

Cube the chicken breasts and sauté until cooked through. Shred and drop in the crock pot. Add all the rest of the ingredients. Warm on high for an hour, stirring often to incorporate the cheeses. When ready to eat, top with the crumbled bacon.






Super Bowl Recipe #4-Fried Stuff

Mmmm…fried things. Every Super Bowl needs something so bad for you it hurts.

I made these this week. I battered my mushrooms in flour and milk then let them set. Meanwhile, I dredged my almond-stuffed olives and pickles in flour, an egg and water mixture, and then panko. I fried them all in batches for about four minutes each. I salted them when they were done.

The pickles were my favorite. They were crunchy and sour. I liked the olives too. Well, the mushrooms were also my favorite. Like picking a favorite child, I just can’t decide.

Fear not fried food. It was really easy and fast to make these delicious snacks.


Super Bowl Recipe #3-Chicken Wings

Chicken wings? So cliche.

But, you can not have a Super Bowl party without them.

At our house, we don’t even wait for the Super Bowl. We have chicken wings about once a week.

I make them five pounds at a time. I thaw them, coat them in flour with salt and pepper, and them let them set in the refrigerator. Then, I fry them in small batches for nine minutes at a time.

Miss Helper eats hers plain. My husband eats his with hot sauce. Mr. Picky will have nothing to do with them. I eat them in any way, most recently coated with a French finishing sauce my sister gave me for Christmas.

Cliche, but so, so good.

Super Bowl Recipe #1-Goat Cheese Dip

To begin this Super Bowl week of culinary goodness, I present Goat Cheese Dip.

Trust me, it’s better than it sounds.

In three ingredients, this dip makes an impression. It is easy and different. The sauce is warm and the cheeses are tangy. The mascarpone will melt into a lovely pool of cheesey goodness, and the goat cheese will remain firm and will provide a nice kick.

I’ve taken it to several gatherings, and even some of our most redneck friends have liked it.

It helps that I don’t always tell the ingredients from the get go.

The recipe:
Half a jar of spaghetti sauce
3 oz mascarpone cheese
2 oz goat cheese

In a large, flat-bottomed, round casserole or oven-proof bowl, pour the spaghetti sauce. In the center of the sauce, plop (for lack of a better word) the mascarpone then the goat cheese. Warm in the oven at 350 for about seven minutes.

I have also made this in the crock pot and my fondue pot.

Either way you heat it, serve it with crunchy rounds of toast.

This recipe is so easily adjustable. As it is, this will serve four with ingredients left over to make another batch.

It’s Super Bowl Week 2012

My first Super Bowl hosting attempt was circa 1991. I was in high school. I invited around twenty kids to my parents’ house to watch the big game. I took my role as hostess very seriously. I made them stand for the National Anthem and then fed them throughout the whole game.

We watched every play-some more seriously than others. Of course, all was quiet for the commercials.

My friends came early and stayed late. We had a blast and talked about it all the next day at school.

Good times. Good times…

Back in the day, I made taco dip, a cheese ball, brownies stuffed with caramel sauce, and a new concoction called Rotel. I made enough food for an army, but my parents paid for it so I didn’t mind.

Times have changed quite a bit. I have two kids, a husband, and I have to buy my own groceries and do my own dishes. We don’t make it to many parties, and I don’t expect a crowd this Sunday night. Still, the Super Bowl is an honored tradition that must be lauded.

And, of course, the food is awesome.

This week, it will be my goal to share with you some new and old recipes fit for any big game party. Even if you are not going to a party or even watching the big game, I hope you enjoy.

Go Giants!

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