Holy crap, can you believe it's been a full year since our G-men beat the Patriots in Super Bowl 46? Well, today we will lose our status as "defending champion" and that's probably okay with most of us. It's time to move on. And since we have to move on, we may as well enjoy some good eats while we are watching the Harbaugh teams battle it out. So here are two more of my recipes from Mikey's Kitchen:
You guys wanted more with wing sauce, here you go....
BUFFALO CHICKEN NACHOS
1 bag sturdy tortilla chips (or 3-4 cups)
3-4 chicken breast halves, trimmed of visible fat
Salt and pepper
1 cup Buffalo chicken hot sauce (Frank's is always a good choice)
1/2 cup chopped tomatoes
1/3 cup chopped celery
1/2 cup crumbled blue cheese
1/4 cup pickled jalapeno peppers
Directions: Spread chips in a large baking dish and set aside. Preheat oven to 400 degrees. Mist a large nonstick grill pan or large nonstick skillet with cooking spray, sprinkle some salt and pepper over chicken, and grill for 4-5 minutes per side or until no longer pink in the center. Let rest on a plate for a few minutes, then cut into bite-sized pieces. Place chicken pieces in a medium saucepan over medium-low heat, and add hot sauce. Let simmer for 3-4 minutes, then pour chicken/sauce mixture over nachos. Sprinkle with remaining ingredients, and bake for 5 minutes or until blue cheese is melted and chips just begin to brown. Serve immediately, and be ready to make more.
KILLER TACO DIP
You've probably seen several variations on taco dip, and my version is pretty simple yet spicy enough for most guys' palates. I first had taco dip at my sister's house as a young lad for Super Bowl XXI, Giants vs. Broncos, and I must give credit to a guy named Steve, who said that day, "You could live on this stuff, and beer." Steve was right, as the food groups are all represented since the chips and beer are considered grains. Rock on.
1 to 2 bags tortilla chips (preferably Tostitos or Fritos Scoops)
1 lb. ground beef
1/2 cup water
1 envelope cheesy taco mix
1 to 2 Tbsp. hot sauce
1 28 oz. can refried beans
1 8 to 12 oz. package prepared guacamole
16 to 24 oz. sour cream
24 oz. jar salsa
1 to 2 Tbps. Cilantro paste (or 1/4 cup chopped cilantro)
1 12 to16 oz. package Mexican style shredded cheese (or any combo of cheddar or jack or either is fine)
Jalapeno slices or black olive slices or both
Directions: In a large nonstick skillet over medium-high heat, brown ground beef. Add water, taco mix and hot sauce and continue cooking for about 4 to 5 minutes or until water is mostly absorbed. Spread meat in a 13x9 baking dish and let cool for a few minutes. Spread refried beans over meat (honestly, the easiest way to do this is to use your hands). Combine the guacamole and sour cream, and spread over dip. Combine salsa and cilantro, and spread that over next. Sprinkle with cheese, and dot with jalapeno slices and/or black olives. Chill for a few hours, then let sit at room temperature for one hour before serving. Serve with chips. (Note: it's best to have a large spoon in the dip, and let your guests put some on a plate with some chips. That way, you don't have double-dipping or broken chips in the dip).
These recipes were originally published as Super Bowl Spread articles on Bullz-Eye.com's Grub for Guys section. Bullz-Eye.com is a very large online men's magazine. The recipes were also published on Mikey's Kitchen. For those of you who want to keep up with my main gig of music PR, you can visit the Michael J. Media homepage.