It’s been a long hiatus from blogging.  It doesn’t mean I haven’t fed my family or cooked since Thanksgiving.  The site has a new look (thanks to my sweet hubby!) and I hope to share some new recipes on a more frequent basis.  Now, onto the food!

I was very excited about the Super Bowl this year not because I have any devotion to either team but because it was in Dallas.  (I’m pretty sure my husband rolled his eyes when I told him this).  For those new to my blog, I lived in Big D for about four years before moving out West.  I wanted to do a Texas themed menu and this is what I came up with.

Texas Caviar

Recipe Courtesy Of:  Homesick Texan

• 4 cups of cooked black-eyed peas (or 2 16-oz cans), drained and rinsed of all juice
• 1 bunch scallions, thinly sliced, green part only
• 1 tablespoon fresh oregano
• 1 tablespoon Tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon black pepper
• 1/2 bunch cilantro, chopped
• 3 canned or fresh jalapeño chiles, chopped
• 1 can Rotel tomatoes or 1 ripe, chopped tomato
• 3/4 cup olive oil
• Juice from one lime
• 1 yellow bell pepper, finely chopped
• 3 cloves fresh garlic, pressed or minced

Method:
Mix everything together, chill for four hours. Serve with tortilla or corn chips.

Southwestern Nachos Potato Skins

Recipe Courtesy Of:  Food Network Magazine

Toppings: Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins

Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, 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 toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

Note:  Do not throw away the excess potato pulp!  You can use it for baked potato soup.

Sliders with Chipotle Mayonnaise

Recipe Courtesy Of:  Bobby Flay

Chipotle Mayonnaise:

• 1 cup mayonnaise
• 2 chipotles in adobo sauce
• 1 tablespoon adobo sauce
• 1/2 lime, juice
• Salt and freshly ground black pepper

Add all of the above ingredients into a food processor and puree.  Season with salt and pepper.

Sliders:

• 1 to 1 1/2 pounds ground chuck, 80/20
• Salt and freshly ground black pepper
• Cheese slices, your choice
• Mini burger buns

Preheat grill over medium-high heat.

Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.

In addition to the above items, we also had homemade nachos and fabulous chocolate sheet cake, (thanks, Jillian!) that is also known as Texas sheet cake.