Super Bowl Munchies!

The Super Bowl is just around the corner. TV shows are full of recipes for your Super Bowl gathering. I have to put two of my favorites out there.

Hot spicy chicken wings seem to be synonymous with football. Below is my adaptation of Rachael Ray's Buffalo Chicken Chili. And I'm adding a bonus recipe this time around. One of our go to recipes whenever we need hors d'ouerve's is stuffed mushrooms. The recipe below is quick easy and is a crowd pleaser.

Buffalo Chicken Chili

1 tablespoon extra-virgin olive oil (EVOO)
2 pounds all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
Salt and freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what you have)
1 15-ounce can crushed tomatoes
3/4 pound blue cheese, crumbled

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon. Once the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes (or longer) to let the flavors come together. Stir frequently. May serve over corn chips or tortillas and sprinkle with blue cheese crumbles. Yields 8+ servings

Rachel's recipe calls for blue and yellow tortilla chips that she sprinkles with blue cheese and places in the oven to melt. I go for an easier version. We like hot and spicy so we often add a little cayenne powder to the recipe.

Nutrition:
Calories 406
Fat 18.4g
Saturated Fat 9.4g
Cholesterol 128 mg
Sodium 1452mg
Carbohydrates 12.1g
Fiber 3.1g
Protein 47g
Vitamin A 61% • Vitamin C 27%
Calcium 29% • Iron 17
Nutrition Grade B

Devin's Stuffed Mushrooms

2 pints button mushrooms, cleaned and stems removed
1 lb sweet italian sausage, removed from casing
1 lb pork sausage
3 c Monterrey Jack Cheese

Preheat oven to 375 degrees F. In a bowl combine sausages and cheese. Stuff mushrooms with meat mixture and place in a greased 9x13 pan. Bake 30-40 minutes until browned on top.

No nutrition analysis. You don't really want to know. Let's just say the grade is a D+. Come on, sausage! But who doesn't like a little pork fat?