Alright football fans and food enthusiasts, get excited!!
It’s finally that magical time of year again, when we come
together to yell at TV screens, laugh at crazy commericals, and feast!
That’s right, this Sunday is the Super Bowl!
All of us here at NOS would like to share with you some of
our favorite recipes to chow down on this weekend.
So grab a pen and paper, sit yourself down, and get ready to
be inspired:
Ranch Pretzels (from Steve)
Ingredients
1 pound bag of pretzel twists or sticks
1 pouch of ranch seasoning
6 to 8 ounces of Orville Redenbackers butter flavored popcorn oil (1 bottle will make two batches)
Ingredients
1 pound bag of pretzel twists or sticks
1 pouch of ranch seasoning
6 to 8 ounces of Orville Redenbackers butter flavored popcorn oil (1 bottle will make two batches)
Directions:
Combine seasoning pouch and 6-8 ounces of oil in a 1 gallon Ziploc bag or a large bowl and mix well. Then, add a bag of pretzels to the Ziploc bag or bowl and mix well so the mix covers the pretzels. Keep open for some time and mix every so often to allow them to dry.
Combine seasoning pouch and 6-8 ounces of oil in a 1 gallon Ziploc bag or a large bowl and mix well. Then, add a bag of pretzels to the Ziploc bag or bowl and mix well so the mix covers the pretzels. Keep open for some time and mix every so often to allow them to dry.
Pulled Pork
Sliders (from Mel)
Ingredients
1/2 cup apricot preserves
1 tablespoon cider vinegar
1 red onion, sliced
2 1/2 pounds boneless pork shoulder, trimmed
2 teaspoons ground cumin
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
8 small rolls, split 8 leaves green-leaf lettuce
Ingredients
1/2 cup apricot preserves
1 tablespoon cider vinegar
1 red onion, sliced
2 1/2 pounds boneless pork shoulder, trimmed
2 teaspoons ground cumin
1/2 teaspoon Kosher salt
1/2 teaspoon pepper
8 small rolls, split 8 leaves green-leaf lettuce
Directions:
In a 5 to 6 quart slow cooker, whisk together the apricot preserves and vinegar; stir in the onion. Season the pork with the cumin and 1/2 tsp each salt and pepper. Nestle the pork among the onions. Cook on low for 7 to 8 hours or on high for 5 to 6 hours, covered, until pork is tender and easily pulls apart. Using 2 forks, shred the pork and stir it into the cooking liquid in the bottom of the slow cooker. Form sliders with the rolls, lettuce, and pork. Serve with potato chips, if desired.
Fried Pork Potato Skins (from Steve)
In a 5 to 6 quart slow cooker, whisk together the apricot preserves and vinegar; stir in the onion. Season the pork with the cumin and 1/2 tsp each salt and pepper. Nestle the pork among the onions. Cook on low for 7 to 8 hours or on high for 5 to 6 hours, covered, until pork is tender and easily pulls apart. Using 2 forks, shred the pork and stir it into the cooking liquid in the bottom of the slow cooker. Form sliders with the rolls, lettuce, and pork. Serve with potato chips, if desired.
Fried Pork Potato Skins (from Steve)
How to Make Classic Potato Skins:
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, for about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
Toppings: Mayonnaise mixed with mustard and hot sauce, sliced fried pork cutlets, chopped tomato and diced red onion
Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, for about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
Toppings: Mayonnaise mixed with mustard and hot sauce, sliced fried pork cutlets, chopped tomato and diced red onion
Chicken Chili (from Julie)
Prep Time: Cook Time: Level: Easy Serves: 6 Servings
15 min. 1 hr 45 min
Ingredients:
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving:
Chopped onions, corn chips, grated cheddar, sour cream
Directions:
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add basil to the pot. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes. Stir occasionally.
Preheat the oven to 350 degrees.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin, and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
Whether your team wins or loses this Sunday, your belly
will be happy no matter what.
From everyone at NOS, Happy Super Bowl and Happy Eating!
Enjoy!
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