Sunday, February 5, 2012

Superbowl Sunday!!!

 Superbowl Sunday is here! Yippee!  Superbowl Sunday is here!!!!  So why am I excited...I don't have a dog in this fight, the Steelers aren't playing, so why do I care?  The food, baby, the food!  

The only positive thing about the Steelers not playing today is not having to stress over what the outcome might be - alright, it's obvious I'm desperate to turn the dark cloud of a non-Steeler Superbowl into a silver lining.  At least I can concentrate on the food instead of who actually wins or loses.  (Well, I do have a preference...I prefer that anyone but Brady wins.)  

Another positive is that I don't have to slave over the black and gold, finely detailed Steeler sugar cookies in helmet shapes with my favorite numbers emblazoned in icing upon them.  (Those numbers would be 86, 43, 99, 83, 25 and 92 for starters.  If you, too, are a Steelers fan, you KNOW the players behind those numbers!) Although I'd give my eyeteeth to have a reason to make those cookies.

Enough about what I''m not making, What will the dishes gracing the coffee table in front of our TV be this evening?  Old Bay wings (Old Bay = Baltimore =  the Ravens aren't playing either!  Sorry Baltimore friends...we DO have a rivalry, but I do love my Old Bay!), Duck Fat Fries - white AND sweet potato and Taco Soup.  Here's an equation again, warning!  Taco soup = SOUP-er Bowl.  Sorry.  Had to go there.

Taco soup isn't a complicated, slave-over-the-stove for hours kind of dish.  This easy, bold, beefy dish comes together in a hurry into a meal that's almost a chili, almost a soup and completely game day appropriate.  It's everything you crave in a taco...beef, beans, tomato, chiles (and then some), then top it off with sour cream, salsa, sliced green onions, shredded cheese...whatever YOU like in a taco. Crown that bowl of goodness with crushed tortilla chips for that final corny, taco touch and it's a touchdown in a bowl.

Taco Soup

  • 2 pounds ground beef, extra lean
  • 1 large onion, diced
  • half a head of garlic, peeled and minced
  • 2 envelopes taco seasoning mix (I like the hot n spicy kind) (to make this gluten-free, check the label!)
  • 1 envelope ranch-style dressing mix (to make this gluten-free, check the label!)
  • 1 16-ounce can black beans, undrained
  • 1 16-ounce can corn, undrained
  • 2 16-ounce can hominy, undrained (hominy MAKES this NOT skip it)
  • 2 4-ounce cans green chiles, undrained
  • 2 10 3/4 -unce cans RoTel undrained
  • 2 14 ounce cans beef broth

Brown meat, onion and garlic in soup pot.  Begin adding ingredients one at a time, alternating dry ingredients with canned ingredients.  Stir after each addition. Cover; simmer 1 hour, stirring occasionally.

Serve in bowls.  Garnish with shredded cheddar cheese, crushed tortilla chips, a dollup of sour cream a little salsa and sliced green onions.  Your taco shell and garnishes are on top of the soup! 

Lemon Garlic Old Bay Wings
(picture later)

What's the Superbowl without wings?!  I don't know and I don't intend to find out.  Here's an alternative to Buffalo wings if you're in the mood to try something new.  And completely wonderful.

  • 24 wing portions - flats and drummies
  • 3 T. Old Bay, plus more for sprinkling before serving
  • 1 T. granulated garlic
  • 1 T. Worcestershire sauce
  • juice of 1 large lemon or 2 smaller lemons - good juicy ones
  • 3 T. olive oil

Put the wings and the rest of the ingredients into a large ziptop bag and mix them around well.  Squeeze the air out, zip and refrigerate overnight or for at least a couple hours before baking.

Preheat the oven to 400.  Spray a rimmed baking sheet with vegetable oil, arrange the wings so there is plenty of room around each and bake for 30 minutes.  Turn each wing over and continue baking until browned and crisp.  Remove to a serving platter, squeeze a little lemon juice over the top and sprinkle with a little additional Old Bay.  

I like these just as they are - naked.  The hubby likes them dipped in bleu cheese dressing. 

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