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Tag Archives: Super Bowl

SUPER BOWL 2017

05 Sunday Feb 2017

Posted by Ceri Wilkin in Cocktails

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Tags

celebration, easy, entertaining, fresh, friends, gin, juice, lime, Lulu, martini, quick, St Germain, Super Bowl

our sweet pup watching the Super Bowl (even though she's not supposed to be on the couch)

our sweet pup watching the Super Bowl (even though she’s not supposed to be on the couch)

 

Not only did the Patriots overcome the largest deficit in Super Bowl history, they played in the first overtime game in Super Bowl history, and their quarterback set a Super Bowl record for passing yards (CBS Sports).

DARLING CLEMENTINE

game night cocktail

game night cocktail

ice

1 ounce gin

3/4 ounce St. Germain liqueur

2 ounces freshly squeezed clementine juice

1 ounce fresh lime juice

Combine ice, gin, St.Germaine liqueur, clementine juice and lime juice in a cocktail shaker. Shake well.

Pour into a martini glass and garnish with a slice of clementine.

Enjoy!

Recipe adapted from Do South Magazine

dosouthmagazine.com/

SOUTHERN 75

03 Friday Feb 2017

Posted by Ceri Wilkin in Cocktails, Recipes

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beer, bourbon, celebration, football, friends, lemon juice, Super Bowl

Judging by the frequency of the commercials that advertise it during televised sporting events, beer is an extremely popular beverage to have on hand when tuning in – whether straight from the can, bottle, glass, or mixed into a cocktail.

SOUTHERN 75

southern 75

6 ounces Pale Ale

2 ounces bourbon

3/4 ounce fresh squeezed lemon juice

1/2 ounce simple syrup

Pour the beer into a chilled glass. In a cocktail shaker, combine the bourbon, lemon juice, and simple syrup with ice, and shake vigorously. Strain the bourbon mixture into the beer.

Enjoy!

Recipe adapted from Garden and Gun, December/January 2014/2015

gardenandgun.com/tag/recipes-0

CHILI

02 Thursday Feb 2017

Posted by Ceri Wilkin in Recipes, Soups and Stews

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Tags

beans, beef, best, chicken, easy, entertaining, family, friends, Super Bowl

Satisfyingly delicious – these heartwarming Chilis are winners in the kitchen, no matter which team triumphs on the football field.

VEGETARIAN CHILI

vegetarian chili

1 tablespoon vegetable oil

4 cloves garlic, minced

1 onion, chopped

1 cup chopped carrots

1 green bell pepper, chopped

1 red bell pepper, chopped

2 tablespoons chili powder

1 1/2 cups chopped fresh mushrooms

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can black beans

1 (15-ounce) can kidney beans

1 (15-ounce) can pinto beans

1 (15-ounce) can whole kernel corn

1 cup vegetable broth

1 tablespoon cumin

1 1/2 tablespoons dried oregano

1 1/2 tablespoons basil

1/2 tablespoon garlic powder

Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking for 5 minutes or until peppers are tender.

Mix the mushrooms into the pot. Stir in the tomatoes, black beans, kidney beans, pinto beans, corn and vegetable broth. Season with cumin, oregano, basil and garlic powder. Bring to a boil. Reduce heat to medium, cover and cook 20 minutes, stirring occasionally.

Enjoy!

Recipe adapted from The Dining Guide, September 2016

www.nwaonline.com/dining/

CREAMY WHITE CHILI

creamy white chili

1 tablespoon olive oil

1 pound chicken, cut into cubes

1 onion, chopped

6 cloves garlic, minced

1 (15-ounce) can Great Northern Beans, rinsed and drained

1 1/2 cups chicken broth

2 (4-ounce) cans chopped green chiles

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup cream

Heat olive oil in a large saucepan over medium heat, cook and stir chicken, onion and garlic into the hot oil until chicken is no longer pink in the center, 10 to 15 minutes.

Mix beans, chicken broth, green chiles, salt, cumin, oregano, black pepper and cayenne pepper into chicken mixture, bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes.

Remove chili from heat, stir in sour cream and cream until incorporated.

Enjoy!

Recipe adapted from Allrecipes, January 2017

allrecipes.com/

STOVETOP CHILI

stovetop chili

1 teaspoon olive oil

3 garlic cloves, minced

1 onion, finely diced

1 green bell pepper, diced

1 pound ground beef

2 teaspoons ground cumin

1 cup corn kernels

1 zucchini, diced

1 can (28-ounces) crushed tomatoes

grated cheddar cheese

In a large skillet, heat oil over medium. Add garlic, onion and green bell pepper and cook until onion is translucent, about 3 minutes.

Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, about 2 minutes. Add tomatoes, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide mixture among bowls, top with cheese.

Enjoy!

 

 

MARINATED OLIVES and WARM BRIE WITH FIG AND PISTACHIO TAPENADE and RUSTIC SMOKED SALMON PATE

04 Thursday Feb 2016

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

best, christmas, Easter, easy, friends, fun, gathering, Holiday, party, quick, Super Bowl

It seemed like it had been forever since I’d had a night with friends, even though we’d tried several times, it was Holiday Season and someone was always otherwise engaged and unavailable or out of town. I finally organized a small gathering on my first free evening of the year, set out a few simple appetizers, ordered Macarons from a local bakery and opened several varieties of wine. It was wonderful to see everyone, and to have a chance to catch up on lives and holiday travel and celebrations, and when it came to an end, I provided containers for taking home leftovers, and was thrilled when a friend later sent a picture of her dinner, which included my Marinated Olives.
rhondas dinner

MARINATED OLIVES

marinated olives

1/2 cup olive oil

3 garlic cloves, crushed

2 tablespoons grapefruit zest

2 tablespoons fresh grapefruit juice

2 tablespoons red wine vinegar

1 tablespoon chopped fresh thyme leaves

1 tablespoon orange zest

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 cups assorted olives

Stir together olive oil, garlic, grapefruit zest and juice, red wine vinegar, thyme, orange zest, sugar, salt and freshly ground black pepper. Add olives, toss with marinade to coat. Cover and chill 4 to 24 hours.

Enjoy!

Recipe adapted from Southern Living, December 2014

www.southernliving.com/

WARM BRIE WITH FIG AND PISTACHIO TAPENADE

warm brie with fig and pistachio tapenade

1 (8-ounce) round Brie

1/2 cup roasted pistachio nuts, chopped

1/3 cup canned figs, chopped, stems removed

2 tablespoons honey

1/4 teaspoon salt

Heat oven to 350F. Place Brie on a baking sheet. Bake for 5 to 7 minutes or just until warmed through. Transfer to a serving platter.

Meanwhile, in a small saucepan combine nuts, figs and honey. Cook and stir over medium-low heat 1 to 2 minutes or until honey is melted and nut mixture is evenly coated.

Spoon nut mixture over Brie. Sprinkle with salt. Serve with crackers, baguette slices and apple slices.

Enjoy!

Recipe adapted from Better Homes and Gardens, 2015

www.bhg.com/

RUSTIC SMOKED SALMON PATE

rustic smoked salmon pate

227 grams cream cheese, at room temperature

1 tablespoon olive oil

1 tablespoon butter

2 shallots, finely diced

2 cloves garlic, minced

salt and freshly ground black pepper to taste

1 teaspoon lemon zest

1 tablespoon chopped parsley

3 sprigs of thyme, leaves removed and chopped

200 grams of smoked salmon, chopped

25 grams of butter to top pate

parsley leaves for garnish

Place a small pan over medium-low heat, add the oil, butter, shallots, garlic, salt and pepper and cook for a couple of minutes. Add lemon zest and thyme, when softened, remove from the heat to cool.

Add the shallots and garlic mixture, along with the salmon and chopped parsley, to the cream cheese and combine. Check seasoning before placing mixture into a jar.

Melt butter, pour over the pate and let cool slightly. Then place the reserved parsley leaf on top. Place into the refrigerator until ready to serve. Serve with toasted baguette slices.

Enjoy!

SHRIMP ON SUGARCANE and BLT BITES and CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS and HOT ARTICHOKE DIP

31 Saturday Jan 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

artichoke, bacon, BLT bites, dip, goat cheese, hot, mushroom, phyllo shells, pimento cheese, shrimp, sugarcane, Super Bowl, tomato

The Super Bowl is consistently the most watched sporting event in the world!! The outstanding advertisements, the championship game between the top professional football teams in the country and the spectacular half time show are talked about and anticipated, as much as the food that will be served at the numerous nationwide parties.

Entire websites, magazine articles and newspaper food sections are dedicated to throwing the very best Super Bowl party with the most fabulous football fare.

SHRIMP ON SUGARCANE

shrimp on sugarcane

4 garlic cloves, coarsely chopped

3 tablespoons sugar

2 shallots, coarsely chopped

1/4 cup fish sauce

3 tablespoons fresh lime juice

1 teaspoon freshly ground pepper

2 tablespoons lemongrass paste

1/4 cup vegetable oil, plus more for brushing

24 jumbo shrimp, shelled and deveined

12 sugarcane swizzle sticks

3 tablespoons chopped peanuts

3 tablespoons coarsely chopped cilantro

In a food processor, combine the garlic, sugar, shallots, fish sauce, lime juice and pepper. Add the lemongrass and the 1/4 cup vegetable oil, process to a puree. Arrange the shrimp in a large, shallow glass dish in a single layer and pour the marinade on top, turn the shrimp to coat thoroughly. Cover and refrigerate for 2 hours.

Light a grill (or the broiler on in the oven). Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off most of the marinade. Working with the shrimps natural curl, use a small sharp knife to make 2 slits – one near the tail and one near the head. Thread a sugarcane stick through the slits, the shrimp should lie flat. Repeat with remaining shrimp.

Grill the shrimp over a hot fire (or under the broiler), brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side. Transfer the shrimp to a platter and sprinkle the peanuts and cilantro on top.

Enjoy!

Recipe adapted from Food & Wine, June 2006

www.foodandwine.com/recipes

BLT BITES

BLT BITES

1 pint small gourmet tomatoes, cut in half

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Pimento Cheese Filling

6 slices bacon, cooked and cut into 1-inch pieces

arugula leaves

Using a small knife, carefully cut out centers from both halves of each tomato, discard centers. Sprinkle inside of each tomato half with salt and pepper. Pipe about 1 teaspoon of Pimento Cheese Filling into each tomato half, top with 1 piece of bacon and 1 arugula leaf.

PIMENTO CHEESE FILLING

2 (8-ounce) packages extra-sharp cheddar cheese, shredded and divided

4 ounces cream cheese, softened

1/4 cup mayonnaise

1 (12-ounce) jar roasted red peppers, drained and chopped

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground red pepper

1/2 teaspoon Tabasco sauce

1/2 teaspoon Worcestershire sauce

In the work bowl of a food processor, combine half of the shredded cheddar, cream cheese and mayonnaise, process until combined. Add peppers, and process until combined. Add sugar, salt, black pepper, red pepper, Tabasco and Worcestershire sauce, processing until smooth. Stir in remaining cheddar cheese.

Enjoy!

Recipe adapted from Entertain, Decorate Celebrate Magazine

www.celebratemag.com/

CREAMY WILD MUSHROOM AND GOAT CHEESE CUPS

creamy wild mushroom and goat cheese cups

2 tablespoons olive oil

1/2 cup chopped shallots

2 tablespoons fresh sage

salt and freshly ground black pepper

1 pound mixed mushrooms (such as shiitake, cremini and oyster), chopped

1 1/2 tablespoons minced garlic

1/3 cup sherry

1 teaspoon soy sauce

3 tablespoons sour cream

3 tablespoons half-and-half

1/4 cup goat cheese

2 (2.1 ounce) packages mini phyllo shells

2 tablespoons chopped fresh chives

Heat a large skillet over medium-high heat. Add oil to pan, swirl to coat. Add shallots, and sauté 1 minute. Add sage, salt and pepper to taste, and mushrooms, sauté 4 minutes. Add garlic, and sauté until mushrooms are lightly browned and liquid almost evaporates (about 5 minutes). Stir in sherry and soy sauce, cook for 30 seconds or until liquid almost evaporates. Place mushroom mixture in a medium bowl. Season with salt and pepper, stir in sour cream, half-and-half, and goat cheese. Spoon about 2 teaspoons mushroom mixture into each phyllo shell. Garnish with fresh chives.

Enjoy!

Recipe adapted from Cooking Light, December 2012

www.cookinglight.com/

HOT ARTICHOKE DIP

hot artichoke dip

Heat oven to 400F. Place 2 garlic cloves, a 14 ounce can of artichoke hearts, drained and coarsely chopped, and 2 chopped green onions in a food processor, process until chopped. Add 1/3 cup grated parmesan, 1/3 cup mayonnaise, 1/4 cup cream cheese, zest from 1 lemon, 1 tablespoon fresh lemon juice, and 1/4 teaspoon crushed red pepper, process until almost smooth. Spoon mixture into a dish coated with cooking spray. Bake for 15 minutes.

Enjoy!

Recipe adapted from Cooking Light, January/February 2013

www.cookinglight.com/

 

BAKED SAUSAGE STUFFED BACON WRAPPED JALAPENO POPPERS and BAKED BUFFALO WINGS WITH BLUE CHEESE SAUCE

03 Monday Feb 2014

Posted by Ceri Wilkin in Uncategorized

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Tags

bacon, blue cheese, buffalo, chicken, football, jalapeño, sausage, Super Bowl, tail gate, wings

Happy Super Bowl Sunday 

BAKED SAUSAGE STUFFED BACON WRAPPED JALAPENO POPPERS

1 tablespoon olive oil
1 pound of Italian sausage, casings removed
36 jalapeños
2 packages (8 ounces each) cream cheese, room temperature
1/4 cup parmesan cheese
1/4 cup sour cream
36 slices of bacon (I used center cut)

Heat oven to 450F.
In a skillet, heat the olive oil over medium high (I used cooking spray in place of the olive oil). Brown the sausage, breaking it up with a wooden spoon, about 7 minutes. Drain on a paper towel.
Slice off and discard the stem ends of the jalapeños, remove the ribs and seeds (I sliced down one side to open them up, remove the seeds and stuff with the cheese-sausage mixture).
In a medium bowl, mix the cream cheese, parmesan and sour cream until well combined. Stir in the  cooled sausage. Using a small spoon, stuff the jalapeños with the cream cheese mixture. Wrap each pepper with a piece of bacon.
Place peppers on a baking sheet covered in foil and sprayed with cooking spray. Bake for 20 to 25 minutes, until the bacon is crispy and the cheese is melted.
Enjoy!

Recipe adapted from Rachael Ray, October 2013
www.rachaelray.com/‎

BAKED BUFFALO WINGS WITH BLUE CHEESE SAUCE

2 pounds of chicken wings (tips removed and separated at the joints – although we neglected this step)
1/2 cup hot sauce
1 tablespoon butter, melted
1 tablespoon honey
2 1/2 teaspoons cider vinegar (divided use)
2 ounces blue cheese, crumbled
1/3 cup buttermilk
3 tablespoons sour cream
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
celery sticks for serving

Heat oven to 450F. Line two baking sheets with parchment papaer and arrange wings, in a single layer, skin side down. Bake for 35 to 45 minutes, or until golden on the bottom, turn and bake 5 minutes more.
Meanwhile combine hot sauce, butter, honey and 1/2 teaspoon vinegar in a large bowl and set aside.
In a medium bowl, mix blue cheese, remaining vinegar, buttermilk, sour cream, sugar salt and pepper.
Toss the warm wings with the hot sauce mixture until well coated. Transfer to a platter, serve with blue cheese sauce and celery sticks.
Enjoy!

Recipe adapted from Shape, January/February 2013
www.shape.com/healthy-eating/healthy-recipes‎

BACON PARMESAN TASSIES and PINK CHAMPAGNE CUPCAKES

02 Saturday Feb 2013

Posted by Ceri Wilkin in Appetizers, Dessert

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Tags

bacon, champagne, cheese, cupcakes, parmesan, pink, Super Bowl, tassies

When I first moved to America, I viewed the Super Bowl as an excuse to drink beer on a Sunday, and watch all the fun advertisements. Not much has changed. I still enjoy the most expensive televised messages of the year over and above the actual competition for The Vince Lombardi Trophy, although now I am more focused on the food than the beer.
Despite the fact I first made these for a darling girls Christening – I thought they might add a lovely touch to the chicken wing and nacho laden tables this Sunday.

BACON PARMESAN TASSIES

1/2 cup butter, softened
5 ounces cream cheese, softened
1 1/4 cups flour
1/2 cup half and half
1 egg
1/2 teaspoon salt
5 bacon slices, cooked and finely chopped
1/2 cup grated parmesan cheese

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Chill mixture for 30 minutes, then roll into 28 balls, and place on a baking sheet. Cover and chill for 30 more minutes.
Place dough balls into cups of a greased miniature muffin pan, press dough, forming a crust.
Heat oven to 375F.
Whisk together half and half, egg and salt. Sprinkle bacon into pastry shells, top each with 1 teaspoon of cheese, and about 1 1/2 teaspoons of egg mixture.
Bake for 20 minutes, or until puffed and golden brown. Remove from pan to a wire rack and cool 5 minutes.
Enjoy!

Recipe adapted from Southern Living, June 2011
www.southernliving.com › Food › Entertaining

PINK CHAMPAGNE CUPCAKES

CHAMPAGNE CUPCAKES
1 box white cake mix
1 1/4  cups champagne
1/3 cup vegetable oil
3 egg whites
4 drops red food color
CHAMPAGNE FROSTING
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup champagne
1 teaspoon vanilla
4 drops red food coloring

Heat oven to 350F.
Place paper baking cups in miniature muffin pan.
In a large bowl, combine dry cake mix and champagne. Add oil, egg whites and food color. Beat with electric mixer on medium speed for 2 minutes. Fill muffin cups about 2/3 full.
Bake for 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan to cooking rack. Cool completely, about 30 minutes.
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes, sprinkle with decorating sugar and pearls if desired.
Enjoy!

Recipe adapted from cupcakes, cakes &more, April/May 2010
www.bettycrocker.com/…/pink-champagne-cupcak…

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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