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Create Your Own Buffet Highlights: Super Bowl Recipes

Super Bowl Sunday is billed as the second biggest eating day in America.  Regardless of what team you will be cheering for, it will be a day to belly up to a bu...

Super Bowl Sunday is billed as the second biggest eating day in America.  Regardless of what team you will be cheering for, it will be a day to belly up to a buffet.

Newswatch 16's Ryan Leckey has some ideas when it comes to those sweet snacks.

Super Bowl recipes are courtesy of : Chef John Koza at Mohegan Sun at Pocono Downs

CHICKEN TORTILLA SOUP

INGREDIENTS:  

4 TABLESPOONS OLIVE OIL

4 TABLESPOONS FRESH CHOPPED GARLIC

2 EA. DICED RED & GREEN BELL PEPPERS

2 LARGE FINELY CHOPPED WHITE OR RED ONIONS

FINELY DICED CHILLI PEPPERS

¼ BUNCH OF FRESH CILANTRO W/ STEMS

2 TABLE SPOONS PAPRIKA

2 TABLESPOONS FRESH THYME

1 TABLESPOON OF GROUND CUMIN

KOSHER SALT & WHITE PEPPER TO TASTE

10 EACH PLUM TOMATOES –CUT INTO STRIPS ( I USE CANNED PLUM TOMATOES)

1 CUP JUICE FROM TOMATOES

3 LBS. DICED CHICKEN (WHITE OR DARK MEAT)

2 LBS CORN KERNELS

3 TABLESPOONS PREPARED HOT SAUCE (I USE FRANKS RED HOT)

2 EA. LIMES - ZEST (ONLY THE GREEN PART, NOT THE WHITE PITH)

2 EA. LIMES- JUICE SQUEEZED FROM FRESH LIMES

FLAVORFULL CHICKEN STOCK

METHOD OF PREPARATION:

  1. In a medium to large stock pot add the oil and heat on medium high heat
  2. Add the chopped garlic and sweat until translucent (approx. 3 min) lightly season with S&P
  3. Next add the peppers, onions & chili peppers and stir to coat all ingredients with garlic & oil. Sweat out all of these vegetables approx. 5 minutes until they become a slightly soft
  4. Taking approx. ¼ of the bunch of cilantro finely chop including the stems. Add to the stock pot along with the paprika, thyme & ground cumin. Mix all of the ingredients together to ensure they are all evenly blended. Lightly season with S&P. Continue to cook for approx. 3 – 5 minutes
  5. After you have removed the plum tomatoes from the juice ( reserve the juice to add to soup later on). Cut the tomatoes into quarters (strips) and add to the stock pot. Now add the juice that was saved from the can of tomatoes.
  6. Add the diced chicken to the stockpot and blend in with other ingredients. Now add the corn and continue to blend so all products in stockpot is equally blended.
  7. Add the zest & juice from the limes and stir into ingredients so evenly blended. Lightly season with S&P.
  8. Add your flavorful chicken stock and you will need to bring the soup to a first boil. Then turn heat down on soup to medium so it does not burn to the bottom of the pan. Simmer for approx. 25 to 30 minutes and check the chicken to ensure it has reached an internal temperature of 165*.
  9. Taste soup and adjust seasoning as preferred. Once finished ladle into desired serving vessel and top with crushed tortilla chips as garnish or fried tortilla strips.

MINI PERSONALIZED SUPERBOWL SEVEN LAYER DIP

INGREDIENTS:

SOUR CREAM

SLICED BLACK OLIVES

SHREDDED CHEDDAR JACK CHEESE

CHOPPED SCALLIONS

FRESH DICED TOMATOES

SLICED JALAPENOS

SALSA – CHOICE OF MILD, MEDIUM OR HOT

GUACAMOLE

NACHO CHIPS

OVEN ROASTED CORN

METHOD OF PREPARATION:

  1. Using your preferred serving vessel layer the above ingredients to your liking, but remember to HAVE FUN.
  2. Top with a crisp tortilla chip

 

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