The Superbowl is the best time of year to showcase your finger-food skills. Leave it to us to give you some inspiration for this weekend. Here are a few of our favorites for game time!
In my nachos, I like to use blackened chicken. To do this, I use Spice Hut’s Creole seasoning.
First, I add about 2 tablespoons of oil to a bowl. Then add in about an ounce or two of Creole, depending on how much chicken I use. Mix this together with a little salt until a kind of paste has formed. Add your chicken and coat thoroughly with the mixture ( I like to use chicken breast tenders, or a whole breasts cut into strips.) Ideally, once all the chicken is coated, you should cook them on a grill. If that’s not an option, pan frying will work, just add some chipotle flakes to give the chicken a smokey flavor. Once cooked, cut them into bite-sized pieces and sprinkle on your nachos BEFORE placing them in the oven. I like to put them under the last layer of cheese.
This one is great for dipping crackers or spreading over bread. The recipe is very easy, too. Just add an ounce of Luigi’s Italiano to 8 oz of cream cheese and let sit for a few hours in the refrigerator. Slice up a baguette or serve with your favorite crackers.
Camille’s Veggie Chili:
Here’s what you will need.
4 cans kidney beans
2 tbsp. canola oil
½ cup Spice Hut® Mojave Chili & Ribs
2 onions (minced)
2 bell peppers (chopped)
4 garlic cloves (minced)
3 cans diced tomatoes
1 tsp. cayenne powder (optional)
1 tsp. chipotle flakes
1 cup water
½ cup fresh cilantro
Salt to taste
Heat oil in large pot. Add onions, bell pepper, and Spice Hut® Mojave Chili & Ribs Cook for 10 minutes or until softened. Stir in garlic, tomatoes, water, cayenne pepper, chipotle, and salt to taste. Cover and cook for 30 minutes. Add beans and cook for another 30 minutes*. Stir in cilantro. If chili becomes too thick, add water to thin out. Don’t be afraid to add meat to this chili, too!
No matter who you are rooting for, the food will always win! Don’t be afraid to share some of your favorites!