SUPERBOWL TIME!!!

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The Superbowl is always a bittersweet time around our house – it’s a great celebration of football and involves great food, friends and family BUT, it also marks the official end of football season. 🙁
7 whole months to go until the next (2015) football season begins… ARHGGHGHGH~!!!

And I am torn as far as who to root for – I’m an east coast girl at heart, but I really like Russell Wilson, Seattle’s QB. Should be a good game!

But, more important than the game, perhaps, we’ll be having a fun menu of food and drinks for this party! Here’s what we’re serving up:

MENU:

HOUSTON’S SPINACH ARTICHOKE DIP

PROSCIUTTO STUFFED MUSHROOMS
MINI TACO BOWLS
BEEF BARLEY SOUP

FUDGY KAHLUA BROWNIES WITH BROWN BUTTER FROSTING

SUPERBOWL DRINK:
FRESH PINEAPPLE MARGARITA

HOUSTON’S SPINACH ARTICHOKE DIP
(Adapted from Food.com)

Photo Credit: Food.com

This dip is just so amazing. It’s from Houston’s Restaurant chain, but it is devine! Always always a hit a a dinner party!

1/2 cup grated romano cheese (2 oz)
1 clove garlic, peeled
10 ounces frozen chopped spinach, thawed and squeezed dry
1 (6 1/2 ounce) jars marinated artichoke hearts, drained
8 ounces soft garlic-chive cream cheese
2 large eggs
4 ounces shredded mozzarella cheese

Photo Credit: Cate Bogue

Preheat oven to 375 degrees F. Place Romano cheese in a food processor.

Photo Credit: Cate Bogue

While running, drop garlic in the feed tube. Add spinach, artichokes, cream cheese and eggs, process until thoroughly blended. Place into a casserole dish.

Photo Credit: Cate Bogue

Fold in mozzarella.

Photo Credit: Cate Bogue

Bake 20-25 minutes or until heated through. Serve with tortilla chips.

Photo Credit: Cate Bogue

PROSCIUTTO STUFFED MUSHROOMS
(Adapted from Food Network)

Photo Credit: Food Network

I made this app for my supper club and it was the hit of the evening. Kind of hard to go wrong here with prociutto, cream cheese and mushrooms…

3 (8-ounce) packages fresh baby bella mushrooms, wiped clean (There are 2 schools of thought here – the wipers and the washers. I personally think it’s gross NOT to wash things you buy from a store, so I dump mine in a sink of water and wash off all the mushroom dirt. THEN I dry them on paper towels. They’re absolutely fine once I’m ready to prepare them. But you can just wipe the dirt off if you prefer.)
2 TBSP butter
1 (5-ounce) package prosciutto, chopped
1/4 cup minced fresh chives
4 ounces cream cheese, softened
1 TBSP Dijon mustard
1/2 TBSP lemon zest
1/4 tsp dried tarragon
1/2 tsp ground black pepper

Photo Credit: Cate Bogue

Preheat the oven to 350 degrees F. Remove the stems from the mushrooms. Finely chop enough mushroom stems to equal 1/3 cup. Discard the remaining mushroom stems.

Photo Credit: Cate Bogue

In a large skillet, melt the butter over medium heat. Add the prosciutto, chives, and chopped mushroom stems.

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Cook, stirring frequently, until the prosciutto is crisp and the stems are tender, about 6 minutes. Reduce the heat to low. Add the cream cheese, mustard, lemon zest, tarragon, and pepper, stirring until the mixture is combined.

Photo Credit: Cate Bogue

Remove from the heat. Spoon the cream cheese mixture evenly into the mushroom caps; place on a rimmed baking sheet. Can bake immediately OR refrigerate up to 2 days until ready to heat.

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Bake 20 minutes. Serve immediately.

Photo Credit: Cate Bogue

MINI TACO BOWLS

(Adapted from The Today Show)

Photo Credit: Apassionforsaving.com

1 lb ground beef
2 TBSP taco seasoning
1 diced tomato
1 jalapeño, chopped
12 corn tortillas
Shredded sharp cheddar cheese

cilantro (optional)

Brown ground beef and drain.

Add jalapeños to beef. Add 1/4 cup water and taco seasoning and cook over medium heat until water is absorbed.

Reduce heat to low.

Heat each corn tortilla in microwave for 30 seconds to soften. Using a 3 inch cutter (like a jar lid) cut 2 circles from each tortilla.

Press each cicle into the cup of a mini muffin pan, folding sides as needed. Place in 350 degree F oven for about 12 minutes (until tortilla is crispy). Place each shell on cooling rack and fill with taco meat.

Top with cheese and diced tomato and a leaf of cilantro (optional).

BEEF BARLEY SOUP
(Adapted from Food.com)

Photo Credit: Food.com

2 lbs beef round steak or 2 lbs beef chuck, diced
2 cups chopped carrots
1 stalk celery, diced
1/2 green pepper, diced
1 large onion, chopped
1 (16 ounce) cans tomatoes, cut up
1/2 cup frozen corn
1/2 cup frozen green beans
2/3 cup barley
1 TBSP dried parsley flakes
1 TBSP beef bouillon granules or 2 beef bouillon cubes
2 tsp salt
3/4 tsp dried basil
5 cups water

In skillet brown beef.

Place carrot, celery, green pepper, onion, corn and green beans in crock pot.

Put meat on top. Combine tomatoes, barley, parsley, bouillon, salt and basil.

Pour over meat. Add water.

DO NOT STIR. Cover and cook on LOW for 10-12 hours.

FUDGY KAHLUA BROWNIES WITH BROWNED BUTTER FROSTING

(Adapted from Recipegirl.com)

Photo Credit: Recipe Girl

BROWNIES:
2 1/2 cups flour
1/2 tsp baking powder
1 tsp salt
1 cup unsalted butter
2 cups semi-sweet chocolate chips
1 1/2 cups light brown sugar
2 large eggs
1/2 cup + 2 TBSP Kahlua, divided

ICING:
1/2 stick butter
2 TBSP kahlua
1 TBSP whipping cream
2 1/4 cups powdered sugar (more or less), sift after measuring

Preheat oven to 350 degrees F. Line a 9×9-inch pan with foil and spray with nonstick cooking spray. In a medium bowl, sift flour, baking powder and salt; set aside.

Set a heatproof bowl over a pan of simmering water (pan shouldn’t be touching the water). Place butter and chocolate chips in bowl and stir until melted and smooth. Remove from heat and let cool a bit. In a large bowl with an electric mixer, mix sugar, eggs and 1/2 cup Kahlua. Pour in butter – chocolate mixture, and beat until mixed well. Mix in dry ingredients and beat just until combined. Pour brownie batter into prepared pan. Bake for 40 to 45 minutes, or until top cracks slightly and toothpick inserted in center comes out mostly clean. Remove brownies from oven and immediately brush warm brownies with 2 Tablespoons of Kahlua. Let brownies cool completely.

Icing:
Place butter in saucepan and heat until lightly browned. Remove from heat and add Kahlua & whipping cream. Whisk in powdered sugar until you have the consistency that you desire (you should be looking for a thick, smooth icing that is still pourable). Pour on top of cooled brownies and spread to edges to cover completely. Refrigerate until set. Chilled brownies are easiest to cut… use a large, sharp knife, wipe clean after each cut, and you’ll get nice, clean cuts.

FRESH PINEAPPLE MARGARITA
(Adapted from Serious Eats)

Photo Credit: Serious Eats

I really like the idea of serving this cool drink to offset some of the spiciness of my menu – plus I LOVE fresh pineapple! It can be made in advance and chilled in a pitcher, so when your guests arrive you don’t have to play bartender!

1 1/2 cups fresh pineapple chunks (about 1/2 pound, from 1 small pineapple)

1 1/2 ounces (3 TBSP) fresh juice from about 2 lemons

2 1/4 ounces (4 1/2 TBSP) fresh juice from 3 to 4 limes

1 1/2 ounces (3 TBSP) simple syrup

1/8 tsp kosher salt

4 1/2 ounces (9 TBSP) reposado tequila

6 ounces (3/4 cup) cointreau

3 ice cubes

Add pineapple, lemon juice, lime juice, simple syrup, salt, tequila, and triple sec to a blender with 3 ice cubes. Blend until completely smooth and frothy. Pour into a pitcher. Refrigerate up to 3 hours. Serve over ice.

Now…on to cheering for Basketball…

Cate Bogue