Are You Ready for the Big Game?

Looking for recipes for this weekend ? 

A Passion for Entertaining’s popular recipes that would be perfect to serve at your Super Bowl party

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chocolate toffee brownies

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cheese bread

 http://apassionforentertaining.com/packer-fan-cheese-bread-in-under-one-hour/

pulled pork sandwich

http://apassionforentertaining.com/bbq-pulled-pork-sandwiches/

GAme Day Wings

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Cocktail Peanuts

You will find many versions of spiced nuts when shopping, how great it is to make your own in under ten minutes.  These peanuts are a little salty, a little sweet, and a little spicy.  They are quick to prepare and as the name says, perfect to serve along side your favorite cocktail.

cocktail peanuts

Cocktail Peanuts
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Ingredients
  1. 3/4 cup dry roasted peanuts
  2. 1/2 tablespoon butter
  3. 1 1/2 tablespoon brown sugar
  4. 1/2 teaspoon. curry powder
Instructions
  1. In a heavy frying pan, melt butter and mix in brown sugar and curry powder. Stir in peanuts and cook for 3 - 4 minutes over medium-low heat, stirring constantly until the nuts are coated. Cool on foil, separating the nuts with a fork. Store in a covered jar.
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Olive Oil Marinated Goat Cheese

Recipe #1 in the Spartan Oil #EVOOChallenge.

When challenged to create recipes using Spartan Oil Olive, I took the challenge with no hesitation.  I use their olive oil in many of my recipes and always find the results outstanding.  When testing these recipes, we hosted a party for eight, all of our guests serving as my “taste testers”.  This proved to be a wonderful evening of great food, olive oil discussions and candid comments.  As the week progresses, you will see my other EVOO challenge recipes. 

Looking for a make ahead appetizer that you can make up to one week in advance?  This appetizer is perfect with a great glass of wine or a cocktail. Serve the marinated cheese on crackers or baguette slices.  If you have any leftover, you can refrigerate and it will be terrific in other recipes. Here are a few ideas: mix with warm pasta and roasted vegetables for a terrific pasta dish, spread on baguette slices and broil until bubbly  or put the goat cheese in an oven safe ramekin and top with sun-dried tomatoes and bake in a 350 degree oven until melted, serve with crackers.

Olive OIl Marinated Goat Cheese

Olive OIl Marinated Goat Cheese
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Ingredients
  1. 2 logs of goat cheese, sliced in 1/2 inch slices
  2. 1 cup Spartan Olive Oil
  3. 4 bay leaves
  4. 1 tablespoon fresh ground mixed peppercorns
  5. 1 1/2 tablespoons fresh thyme
  6. 1 large clove of garlic, slivered
  7. 3 tablespoons fresh basil, slivered
  8. Sliced baguette
Instructions
  1. Place goat cheese in a serving dish with one inch sides. In a small saucepan, over medium-high heat, heat oil, bay leaves, pepper, and thyme until it sizzles. Pour hot oil over goat cheese. Sprinkle garlic and basil over cheese. Cover and refrigerate overnight. Bring to room temperature prior to serving. Serve with baguette slices.
Notes
  1. Marinated goat cheese may be stored up to 2 weeks in the refrigerator.
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Game Day Wings

I don’t know about you but this is one exciting time of year – the football playoffs.  Yes, if you know me well, you know that I am an avid fan and especially loyal to one Midwest NFL team.  With the Super Bowl just weeks away and play-off games going on now – I thought it was time to post my Game Day Wing recipe.  You can serve these with or without the classic ranch dressing on the side.  If you like your wings “hotter”, just step up the amount of red pepper you add.  These will definitely put you in the game day mood.  Cheers for those pigskins!

GAme Day Wings

 

Game Day Wings
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Ingredients
  1. 16 chicken wings, cut apart
  2. 1 1/2 cups ketchup
  3. 4 tablespoons soy sauce
  4. 1/4 teaspoon garlic powder
  5. 3 tablespoons honey
  6. 1/4 teaspoon crushed red pepper flakes
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with foil. Place wings on baking sheets, salt and pepper both sides of the wings. Mix remaining ingredients and pour over wings. Bake for 60 - 70 minutes, turning every 10 minutes. Remove from the oven when the wings are glazed and the meat is falling off the bones.
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Mushroom Pate

This is one of my favorite make ahead appetizer recipes.  This recipe can be made in advance and refrigerated up to 10 days.   This vegetarian pate is delicious served with water crackers.  Perfect to serve during the holidays.

Kitchen tip of the day – Ever wonder how to clean mushrooms?

How to Clean Mushrooms: the Wiping Method
  • Using a damp paper towel, gently wipe away any visible dirt or grit, working with one mushroom at a time. Use a soft brush or fold a paper towel into a tip to gently remove any debris from delicate gills.
How to Clean Mushrooms (Except Morels): the Rinsing Method
  • Mushrooms with a significant amount of dirt, or those that contain grit in hard-to-reach places, may be lightly and quickly rinsed with cool water. Contact with water should be kept to a minimum to avoid waterlogged mushrooms that won’t brown nicely or readily take on seasoning. Read more : http://www.ehow.com/how_1352_clean-mushrooms.html

mushroom pate

 

Mushroom Pate
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Ingredients
  1. 1 lb. fresh mushrooms, sliced
  2. 2 tablespoons unsalted butter
  3. 1 tablespoon dry sherry
  4. 4 oz. semi-soft herb and garlic cheese (I use Boursin brand)
  5. 4 oz. cream cheese
  6. 1/4 teaspoon salt
  7. Crackers
Instructions
  1. Saute mushrooms in butter and sherry until almost all of the liquid has been absorbed. This will take approx. 5 - 10 minutes. Combine mushroom mixture, cheeses, and salt in a food processor or blender. Blend thoroughly until mushrooms are finely chopped. Pour into a serving bowl. Refrigerate at least 3 hours prior to serving. Serve at room temperature with crackers.
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Hot Cheese Puffs

My featured recipe in CEO Magazine for December is Hot Cheese Puffs – you can check out the recipe in this month’s issue of CEO Magazine ( I have pasted the link below); I have also posted the recipe below. .

I can attribute my cooking skills and entertaining skills to my mother. She was an amazing cook with a flair for entertaining. I remember my parents hosting large parties throughout the holiday season. One of the things my mother was a master of was preparing things in advance. This enables you to enjoy your holiday party with the prep work complete. Hot Cheese Puffs was one of her go-to recipes. I think you will agree these are quick to prepare, store in the freezer and then bake when you need them. They are like eating a cube of bread dipped in the most luscious fondue.

Hot Cheese Puffs

1 loaf French bread

1 – 3 oz. package cream cheese

¼ lb. sharp cheddar cheese, grated

4 ounces of butter (1/2 cup)

2 eggs whites, beaten stiff

 

Remove crust from French bread and cut into 1” cubes.   In a medium saucepan, melt butter, cream cheese and cheddar cheese over medium low heat, stirring frequently. When creamy, carefully fold in beaten egg whites. Dip cubes into mixture and place on a parchment lined baking sheet and freeze. When frozen, place in a plastic bag and store in the freezer. When ready to serve – preheat oven to 450 degrees. Bake puffs for approx. 8 minutes until puffed and golden.

Hot Cheese Puffs

 

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Spiced Cranberry Chutney

Looking for the perfect condiment to serve along side your turkey? Or are you looking for the perfect appetizer to serve over the holidays? Spiced Cranberry Chutney is perfect to have in your refrigerator and ready to serve. I am going to serve this as a condiment on a cheese board with brie cheese, manchego cheese and grapes.  Serve crackers along side and you have a quick, easy, delicious and beautiful appetizer or spice up  a turkey sandwich with a generous amount of chutney. This recipe is easy to prepare and can be refrigerated for 3 weeks and is always ready to serve.

spiced cranberry chutney

 

 

Spiced Cranberry Chutney
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Ingredients
  1. 1 14 oz. can whole berry cranberry sauce
  2. 1/2 cup raisins
  3. 1/2 cup apple, finely diced and peeled
  4. 1/4 cup sugar
  5. 1/4 cup cider vinegar
  6. 1/4 teaspoon ground ginger
  7. 1/4 teaspoon ground cinnamon
  8. 1/8 teaspoon ground cloves
Instructions
  1. Combine all ingredients in a medium saucepan. Cook on medium heat, stirring occasionally until apples are tender and the chutney has thickened slightly, approximately 30 minutes.
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Goat Cheese Appetizer with Vegetables

I am a fan of goat cheese and use it every chance I get on salads, pizzas, main dishes and appetizers.  This appetizer is a real winner!  Warm goat cheese topped with vegetables and served on plain water crackers.  Get the cocktails ready – it is time to party!

Goat Cheese Appetizer

Goat Cheese Appetizer with Vegetables
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Ingredients
  1. 1 goat cheese log
  2. Extra virgin olive oil
  3. Sea Salt
  4. Fresh cracked pepper
  5. 1 clove of garlic, minced
  6. 1 cup mushrooms, chopped (I use Baby Bella mushrooms)
  7. 1 teaspoon fresh rosemary, minced
  8. Sundried tomatoes in oil, slivered
  9. Fresh baby spinach
  10. Grape tomatoes, halved
  11. Fresh basil leaves, chopped
  12. 1/2 cup balsamic vinegar
Instructions
  1. Preheat oven to 250 degrees. Place goat cheese log on a serving platter and place in oven for approx. 20 minutes or until warmed through.
  2. In a small saucepan over medium heat, bring balsamic vinegar to a boil and reduce until it reaches a syrup like consistency, about 3 - 5 minutes.
  3. In a medium saucepan, heat a few tablespoons of olive oil, add chopped mushrooms, season with salt, pepper and rosemary: sear until brown.
  4. Turn heat down and add the sundried tomatoes and minced garlic. Add a couple of handfuls of spinach and basil leaves and toss with tongs until wilted. Add grape tomato halves and warm for 2 minutes.
  5. Remove cheese from oven, top with spinach mixture. Drizzle with olive oil, reduced balsamic vinegar and a little reserved oil from sundried tomatoes. Season with salt and pepper. Serve with plain crackers or crostini.
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Smoked Salmon Dip

This summer when we were on our way to Kentucky and ready to hit the Bourbon Trail; our first stop was the Meridian Hotel in Indianapolis IN and their Spoke and Steel restaurant .  Our first course was their smoked salmon dip with potato chips.  When you remember what you ate after a few months, you know you really must of enjoyed it.  I recreated my version of the dip and I think I hit a home run with this recipe.  The fun part is to serve it with potato chips, a very unexpected accompaniment, but truly delicious.  The flavor of the smoked salmon is the star of this dip.

smoked salmon dip

 

Smoked Salmon Dip
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Ingredients
  1. 7 oz. smoked salmon,diced
  2. 4 oz. cream cheese, room temperature
  3. 8 oz. sour cream
  4. 1 tablespoon chopped fresh dill
  5. Salt and pepper to taste
Instructions
  1. Mix together and refrigerate until serving.
Notes
  1. Serve with unsalted potato chips
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My version of Pimento Cheese!

I know that Pimento Cheese is a staple in the south and everyone has their own family recipe for Pimento Cheese.  I took the liberty of switching a few ingredients and adding a few to make this my version. Delicious served with crackers, a filling for an omelet or a topping for a grilled hamburger. 

pimento cheese

My Version of Pimento Cheese!
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Ingredients
  1. 2 cups shredded cheddar cheese, I used 7 year cheddar (freshly grated is the best, much better than pre-grated cheese)
  2. 4 oz. cream cheese, room temperature
  3. 1/2 cup mayonnaise
  4. 1 tablespoon chopped jalapeño
  5. 1/3 cup minced roasted red peppers
  6. Salt and pepper, to taste
Instructions
  1. Combine all in a medium bowl and mix well. Refrigerate.
  2. Great served on crackers or tortilla chips. Also wonderful to stir into eggs, add to an omelet or to top a grilled hamburger.
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