Tina wants to share some Big Game Easy Peasy Recipes. Cannot guarantee if your team will win but she can guarantee these recipes.
SLIDERS 4 WAYS
1 pkg. 24 Hawaiian Sweet Rolls
1st Sandwich – Ham, swiss cheese shredded and honey mustard
2nd Sandwich – Jack Daniels pulled pork cooked, bell pepper and onion sliced and cooked mozzarella cheese shredded
3rd Sandwich – Roasted chicken, (make a sauce with ranch dressing and Frank’s wing sauce to your taste). Toss chicken in sauce, top with shredded Monterey jack cheese.
4th Sandwich – Diced Antipasto Trio Charcuterie Assortment. Dice pepperchini’s and diced provolone cheese. Toss together and add a little Italian Salad Dressing. Top with provolone sliced cheese.
Brush melted butter on top of rolls
Bake @ 350 deg. 15-20 minutes.
Tina’s White Lightning Chicken Chili
3 c. Roasted chicken shredded
2 t. Roasted garlic
1 c. Chopped onion
1/3 c. Fresh jalapeno seeded and chopped
3 (15oz.) cans Great Northern Beans rinsed and drained
2 t. Vegetable oil
3 (15oz.) Can chicken broth
2-3 T. Southwestern Seasoning Mix
¼ c. Lime juice
1 T. Cornstarch
1 T. Cold water
¼ c. Cilantro chopped
1 -4 oz. Can of green chili’s
Drain 1 can of beans (drained and rinsed). Put in a small bowl and add the garlic and mash together. Set aside.
Heat oil in a Dutch oven over medium heat. Add onions and jalapeno, cook till tender 4-5 min. Add chicken, mashed beans, whole beans, chicken broth and canned green chiles, seasoning mix and lime juice. Bring to a boil and reduce for 25 min., stirring often.
Combine cornstarch and water and stir until smooth. Add mixture to chili and continue cooking for 5-10 min. stirring constantly after first then stir occasionally until it thickens.
Ladle into bowls, garnish with cilantro and if you want, Monterey Jack Cheese (shredded), diced avocado and green onions.
Southwestern Seasoning Mix
2 T. Chili powder
2 T. Smoked paprika
1 T. gr. Cumin
1 T. Garlic powder
½ T. Kosher salt
2 t. dried oregano
2 t. gr. Coriander
2 t. onion powder
1 t. Black pepper
1 t. Crushed Red peppers
½ t. Cayenne pepper (optional)
Speedy Chili Verde – Serves 6-8
2 T Olive oil
2 T. Butter
4 Cloves minced garlic
1 L. Onion, diced
2 L. Jalapeno seeded and diced small
2 lbs. Spicy Italian Sausage
1 t. Kosher salt
½ t. Freshly ground black pepper
2 -15oz. Green Enchilada Sauce
1 – 16oz. Jar Salsa Verde
1 – 4oz. Diced green chiles (cannea)
1 – Lime juiced
Heat oil and butter in a large Dutch oven over medium heat. When oil is hot and butter melted add the garlic poblanos, onion and jalapeno, stir to combine. Add the sausage and season with salt and pepper. Cook until sausage is cooked, crumbling it as you go and until browned 8 to 10 minutes.
Then add the Enchilada sauce, Salsa Verde and green chiles with their liquid. Bring to a simmer and cook 10-12 minutes. Stir in lime juice and taste and adjust the seasonings as needed.
Serve over rice and garnish with sour cream, radishes, cilantro and hot sauce.
