Recipe for a sizzling Superbowl Party

Here are some out takes from our fabulous branded Superbowl Party, what we cooked and devoured, & a few recipes!

Thanks to our wonderful food & beverage clients for giving us the opportunity to help brand your products over the years!

Angel Hair with Broccoli Rabe, Garlic and Olive Oil

Serves 4

Ingredients:

8 oz package of DeBoles Rice Angel Hair Pasta
½ cup extra virgin olive oil
4 garlic cloves, thickly sliced
1 teaspoon of hot red pepper flakes
2 bunches broccoli rabe, cleaned and cut into 2 inch lengths
½ cup of freshly grated Parmesan cheese
Hain Sea Salt and coarse ground black pepper

Directions:

1. Cook pasta according to package directions. Drain, reserving 1 cup of cooking liquid.
2. In a large skillet, heat oil over a medium heat. Add the garlic and cook until golden, about 3-4 minutes.
3. Add the red pepper flakes and cook for another 30 seconds.
4. Add the broccoli rabe, season with salt and pepper; stir to coat the broccoli rabe.
5. Add ½ cup of cooking water and cover. Cook for 5 minutes, stirring occasionally until broccoli rabe is tender.
6. Add an additional ½ cup of the cooking water. Add drained pasta, toss to coat evenly, cover and cook 1 minute longer.
7. Divide pasta between four bowls. Sprinkle generously with cheese and serve immediately.

Chicken Enchiladas

2 TABLESPOONS VEGETABLE OIL

1 SMALL WHITE ONION, PEELED AND DICED

1.5 POUNDS BONELESS SKINLESS CHICKEN BREASTS, DICED INTO SMALL 1/2-INCH PIECES

1 (4-OUNCE) CAN ORTEGA DICED GREEN CHILES

1 (15.5 OUNCE) CAN BLACK BEANS, RINSED AND DRAINED

8 LARGE ORTEGA FLOUR TORTILLAS

3 CUPS MEXICAN-BLEND SHREDDED CHEESE

1 CAN ENCHILADA SAUCE

(OPTIONAL: 1/4 CUP CHOPPED FRESH CILANTRO)

DIRECTIONS:

Preheat oven to 350 degrees f. Prepare your enchilada sauce, if making homemade.
In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper.Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.
Remove from heat and set aside.To assemble the enchiladas, set up an assembly line including: Tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.Bake uncovered for 20 minutes. Remove from oven and serve immediately,
garnished with chopped fresh cilantro if desired.

 

Phyllo Antipasto Cups

1 BOX MINI FILLO SHELLS

1/2 STICK OF SALAMI, MINCED

1/2 PEPPERONI, MINCED

3 PIECES QUARTERED ARTICHOKE HEARTS, MINCED

ROASTED RED PEPPER SLICE, DICED

1/2 GREEN PEPPER, FINELY DICED

1/4 CUP OLIVES, MINCED

4 OZ. SHARP PROVOLONE, CUT INTO SMALL CUBES

2 TABLESPOONS PARSELY, FINELY CHOPPED, DIVIDED

SPLASH OF BALSAMIC VINEGAR

1 TSP OF OLIVE OIL

Instrutions:
Mix above ingredients in a bowl.
Save 1 tablespoon of parsely for garnish.
Carefully fill the phyllo cups.
Garnish!