Super Bowl Ideas

Super Bowl Recipes

Mussels Marinara
Buffalo Wings
Award Winning Chili
Spinach Artichoke Dip and Tortilla Chips
Steak Sandwich with Cheese and Garlic
Spicy Mushrooms

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Vegetarian Chili

Vegetarian Chili

: Vegetarian Chili

  1. 2 Onion diced
  2. 2 cups diced Carrots
  3. 2 cup diced Celery
  4. 2 cups String Beans
  5. 8 oz Baby Portabella Mushrooms sliced
  6. 1 bunch Broccoli Rabe (Broccolini)
  7. 1/2 head of Cabbage
  8. 1 Zucchini sliced
  9. 1 Yellow Squash sliced
  10. 1 each Assorted Peppers (Green Bell Pepper, Poblano, Jalapeno)
  11. 1 bunch Cilantro
  12. 2 15.5oz cans Black Beans
  13. 2 15.5oz cans Kidney Beans
  14. 2 gloves garlic
  15. 1/4 cup chili powder (or to taste)
  16. 1 quart Vegetable broth
  17. 2 28oz cans crushed tomatoes
  18. 1 tbsp ground cumin
  19. 1 tbsp oregano

  1. Wash and prep (cut) all the vegetables, I cooked the onions, carrots and celery first. Then added the peppers and mushrooms. In another pan I then cook the cabbage, squash and broccoli rabe and mix them. Add garlic, chili powder, cumin, oregano, broth and tomatoes. Simmer about 20 minutes. Serve with plenty of fresh chopped cilantro and your favorite hot sauce.

Preparation time:

Cooking time:

Number of servings (yield): 12

4 :  ★★★★☆ 1 review(s)


Quick Notes

Mix and match vegetables by the season don’t over cook. This turned out to be a huge pot of food so I’ll freeze half and see how it keeps. I recommend cutting the recipe in half.

cut vegetables

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Hungarian Chicken and Rice

Hungarian Chicken and Rice

I usually call it Chicken Paprikash but it has no sour cream in it. It’s an old family recipe and my grandmother told me in the part of Hungary her parents were from they didn’t use sour cream. She also served it on the bone so eating was a bit of work but worth the trouble.

Recipe: Hungarian Chicken and Rice

Summary: Delicous Hungarian comfort food.


  • 1 chicken cut up about 3 lbs
  • 1 large onion diced
  • 2 celery stalks diced
  • 2 large tomatoes chopped
  • 1 green bell pepper
  • 1/2 bunch parsley
  • 1 tbsp paprika ( Hungarian if available)
  • 4 cloves garlic smashed
  • salt and pepper to taste
  • 6 cups water or chicken stock
  • 2 cups rice



    Chicken covered with Paprika

    Sear Chicken

    Saute onions and peppers

    Let oil rise to top

  1. Dust chicken with salt and paprika then sear in hot oil.
    Put on the side and sweat the onions, celery and pepper in the same oil until soft
    Add the the garlic, the rest of the paprika and return the chicken pieces.
    Cover with water or stock and add the tomato and parsley. Cover and cook on low heat.

    After 40 minutes pour the gravy in to a pitcher and let sit for a minute. Remove most of the top layer of fat.
    Reserve 2 cups of gravy and simmer in sauce pan. Measure the rest and add water or stock to make 4 cups.

    At this point you can remove the chicken from the pot and let cool, then remove from the bone and add back in when the rice is about finished or just leave it on the bone and cook it with the rice.

    Add rice and cook another 20 minutes.

    Simmer the reserved gravy in a sauce pan and use to top

    Remove scum from top
    Occasionally remove the scum as it floats to the top.

Cooking time (duration): 60

Number of servings (yield): 8

Meal type: dinner

My rating: 5 stars:  ★★★★★ 1 review(s)

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Chicken Saltimbocca

Delicious Chicken and prosciutto dish that means Jump-in-the-mouth.
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Recipe: Chicken Saltimbocca

Summary: Delicious Chicken and prosciutto dish that means Jump-in-the-mouth


  • 2 6 oz Chicken breast
  • 2 slices prosciutto
  • flour for dredging
  • 2 tbsp oil for sauteing
  • 1/2 or 2 tsp shallot minced
  • 6 sage leaves
  • 1 tsp rubbed sage
  • 1/4 lb of butter
  • 1 cup white wine
  • salt
  • pepper
  • fresh parsley (optional)


  1. Cut and gently pound the chicken cutlet so it’s the same thickness throughout. This will ensure it cooks evenly. Add three sage leaves to each breast and cover with a slice of prosciutto. Lightly tap the prosciutto into the chicken with a mallet. Dredge in flour and shake off any excess.
    Heat a pan on med-high heat, add the oil, when hot enough add chicken, I cook prosciutto side down first. Flip when ready and saute other side. Test for doneness by touching, raw will feel fleshy and the more it cooks the denser it will get. If it’s too resistant to the touch it’s over done. You can take it out of the pan and put it on a plate when it has just a little springiness left, it will continue to cook on the plate, so don’t overcook it. Tent the chicken with foil.

    Add a little more oil if needed and the shallots. Also the mushrooms and spinach if you choose to use them. Cook for a minute, or until done, then add the wine. Scrap the fond (browned bits) off the bottom of the pan while letting the wine reduce by half or more.

    If using spinach, remove from pan at this point. Remove pan from heat.
    You should be ready to serve at this point. Plate the chicken and sides, pour any juice accumulated on the plate into the pan. Make sure the pan is still hot, if not reheat.

    Take the pan off the heat and tilt the pan. Add the rubbed sage and fresh parsley. Add the butter cut into pieces. Whisk the butter until creamy and spoon over chicken.


* 6 mushrooms sliced
* 9 oz fresh spinach
* 2 slices mozzarella cheese
* 2 artichoke hearts cut in half

Cooking time (duration): 20

Number of servings (yield): 2

Meal type: dinner

Culinary tradition: Italian

My rating: 5 stars:  ★★★★★ 1 review(s)

Pounded chicken breasts with sage and prosciutto

Tap the prosciutto and sage into chicken breasts

Saute chicken prosciutto side down

Saute chicken prosciutto side down

Turn chicken over and finish cooking

Turn chicken over and finish cooking

Cook shallots

Add shallots and cook

Add mushrooms if using

Add mushrooms, if using, and cook

Add white wine

Add white wine to hot pan and reduce

Add pieces of butter to reduced wine

Add pieces of butter to reduced wine

Whisk in butter and sage until creamy

Whisk in butter and sage until creamy

Chicken Saltimbocca


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