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!
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)
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
Mix above ingredients in a bowl.
Save 1 tablespoon of parsely for garnish.
Carefully fill the phyllo cups.
Skippy® Truffle Cookies
Here’s a very simple cookie recipe for all of the peanut butter lovers out there! I made these twice for my kids this summer and all of their friends loved them too!!
1 cup Skippy® creamy peanut butter (we used Natural but picture shows Creamy)
1 cup. light brown sugar, firmly packed
1 large egg
1 tsp. baking soda
1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. In a small bowl, with a wooden spoon, combine
all ingredients except chocolate chips until blended. Stir in chocolate
chips just until combined. On ungreased baking sheets, using slightly
rounded teaspoonfuls, drop dough 2 inches apart. (Do not flatten.) Bake 9
minutes or until cookies are puffed and golden. (Cookies will be very soft.)
Place baking sheets on a wire rack and let stand for 5 minutes. Remove
cookies from sheets and cool completely.