What's for Dinner? Super Bowl Recipes
Updated: January 15, 2013
What's for Dinner? or Your Super Bowl party?
Jerk Chicken Nachos (Pampered Chef Original
Recipe)
6 cups tortilla chips
3 cups shredded cooked chicken
1 clove garlic minced
1 small onion minced
2 cups shredded cheddar and Monterey Jack cheese blend
2 Tablespoons Jamaican Jerk Rub divided (Pampered Chef
blend)
1 small yellow or red bell pepper or combination
1 lime (optional)
2 tablespoons cilantro
- cup sour cream and 1 teaspoon add. Jamaican Jerk Rub
While baking, dice bell pepper. Place in bowl. Cut lime in half. Juice half of the lime and add to bowl. Add remaining 1 T of jerk rub to bowl. And mix well.
Spoon bell pepper mixture over nachos.
Sprinkle evenly with
cilantro.
Mix sour cream with an additional 1 teaspoon of jerk
rub. Spoon or pipe sour cream mixture
over nachos. Slice remaining lime half
and garnish nachos.
Pickle Roll Ups
1 pkg Honey Ham, Ham, or Beef (any brand)
1 8 oz cream cheese (reg or 1/3 fat free)
1 24 oz jar of Claussen Refrigerated Kosher Dill Spears
(and YES it
does make a HUGE difference in taste) Italian
Crock Pot Pulled Chicken 4, 6, 8 or 10 Boneless Skinless Chicken Breasts 1 cup water per two chicken breast 1 tsp chicken soup base per cup of water. (If you want to use chicken stock from a box or can then
omit the above water and soup base ingredients - just add 1 cup per two
breasts) Green Goddess Dry Italian Dressing Mix - 1 envelope per
4 chicken breasts (you may
use more or less according of your tastes) Spray the inside of your crock pot with Pam Oil
Spray. Lay the trimmed chicken breasts
on the bottom of the crock pot. Pour
over the top of the chicken breasts the prepared chicken stock/chicken soup
base. Sprinkle on top of the chicken and
liquid the dry Italian dressing mix. You
may add some pepper if you like but you do not need salt, as the Italian mix
has plenty of salt flavor. Cook chicken for 4 to 5 hours on med turning once or
twice as needed to separate and keep all sides in juices. You want plenty of liquid on the chicken as
it will absorb the stock when you pull or shred the chicken. You may need to adjust and add some stock
when shredding if it is a little dry. When ready to eat, slice the chicken breast across into
3 sections and then pull apart or shred into slivers. Juices will be absorbed into chicken. Serve onto hoagie buns or over rice or
noodles or mashed potatoes. Leftovers may be used as the base of chicken and noodles
or chicken pot pie or chicken ala king.
Just make a rue and form a gravy as to thicken the juices or add a can
of cream of mushroom soup and add mixed veggies or asparagus or whatever you
would like. Drain off juices if you would like to add BBQ sauce or a
can of Rotel tomatoes and a can of Mexicorn for a Mexican flare.
