Football Foodie Contest - Week One

Monday, 23 April, 2018
Football Foodie

First, I want to thank all you Football Foodies for sending in recipe ideas.  It was a really difficult decision, and completely subjective. Congratulations to Susan Moos for her suggestions of White Chicken Chili (for Cleveland) and Steak Tacos (for LA). We’re cooking them up now, and are looking forward to sampling during Red Zone. You can find the recipes below.

I did want to add that my wife, who normally would do most of the actual cooking, just returned from a family visit to Boston, so I couldn’t count on her for culinary skill. I did, therefore, opt toward what, I thought, would be easier-to-prepare dishes. This will not necessarily be the case in coming weeks, so the “ease of preparation” factor should not be paramount. On the other hand, if the dishes will take days to prepare, and many multiple skills, they might not be chosen in order to keep my marriage running smoothly.

[I’ll add another condition, neither employees of Generations, nor their families can win these little competitions.]

SIDE NOTE: Since this blog should also deal a little with football, I have to question Coach Ron Rivera’s decision making. Remember “River Boat Ron”, the fourth down gambler and aggressive offensive mind in the Panther’s Super Bowl season in 2015? Where has he gone? Perhaps he believes the team doesn’t have the talent, or the spirit to win. But if so, both of these conditions are on him and the General Manager. 2015 was known for aggressive plays, turnovers, and winning close games in the fourth quarter. And if he doesn’t have the shutdown defense form 2015, more the reason to gamble in the fourth quarter since he’s going to have to outscore teams to win.

Since this season seems to have no favorites – many upsets abound every week – the team still has a fair chance of, at least, making the playoffs. But we need a little of “River Boat Ron” back in the game.

A quick review of last week’s food choices, Justin’s Hoosier Daddy Chili and Philly Cheesesteak salad: The chili was pretty good. As usual we made too much, and the Glodowski clan enjoyed the recipe. As for the Philly Cheesesteak salad, save the lettuce. We would have been better off just having the sandwiches.

football foodie chicken chiliBut now, on to the recipes for this past Sunday, October 22! These are the first to come from you guys, and though it was a very tough decision, we’re really looking forward to the eating. Here’s the first recipe, for the Creamy White Chicken Chili that came from Susan Moos, our Football Foodie Week One Winner, who suggested the dish.

Creamy White Chicken Chili

Ingredients

  • 1 lb boneless skinless chicken breast, trimmed of excess fat
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 24 oz. chicken broth (I use Herb Ox chicken bouillon cubes)
  • 2- 15 oz cans great northern beans, drained and rinsed
  • 2- 4oz cans diced green chilies (I use one hot, one mild)
  • 15oz can whole kernel corn, drained
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp cumin
  • ¾ tsp oregano
  • ½ tsp chili powder
  • ¼ tsp cayenne peppers
  • small handful fresh cilantro chopped
  • 4 oz reduced fat cream cheese softened
  • ¼ cup half and half

Directions

  1. Add chicken breasts to bottom of slow cooker, top with salt, pepper and spices
  2. Top with diced onion, minced garlic, Great Northern beans, green chilies, corn, chicken broth and cilantro. Stir.
  3. Cover and cook in a crockpot on LOW for 8 hours or on HIGH for 3-4 hours.
  4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
  5. Add cream cheese and half and half, stir then cover and cook on HIGH for 15 minutes or until chili is creamy and slightly thickened.
  6. Stir well and serve!
  7. OPTIONAL – add 2 sliced fresh jalapenos in last 45 minutes or so of cooking.
  8. Top with Mexican cheese, sour cream and chili lime tortilla strips.

15-Minute Stir-Fried Steak Tacos

(Idea courtesy of Susan Moos again. Here’s an easy Steak Taco recipe I found on the Food Network)

Ingredients

  • 1 pound skirt steak
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • Eight 6-inch corn tortillas
  • 1 tablespoon vegetable oil
  • 1 medium red onion, halved and cut into 1/4-inch-thick slices 
  • Sour cream, guacamole, salsa verde, pico de gallo and shredded Mexican-blend cheese, for serving

Directions

  1. Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
  2. Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishtowel, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishtowel, until ready to serve.
  3. When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
  4. Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.

And here’s a BONUS Steak Taco recipe with a definite LA Flair!

Ingredients

  • 3 tablespoons soy sauce
  • 1 tablespoon finely grated garlic
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 1/2 pounds skirt steak, cut into 5-inch lengths
  • Salt
  • Pepper
  • Warm corn tortillas, for serving
  • Diced fresh pineapple, for serving
  • Thinly sliced red onion, for serving
  • Cilantro leaves, for serving

Directions

Step 1

  1. In a small bowl, whisk the soy sauce with the garlic and ginger. Brush the mixture all over the steak and season lightly with salt and pepper.
  2. Let stand for 20 minutes.

Step 2

  1. Heat a large cast-iron skillet. Add the steak and cook over high heat, turning once, until charred on the outside and medium-rare within, about 6 minutes.
  2. Transfer to a carving board and let rest for 5 minutes. Carve the steak against the grain
  3. Serve in warm corn tortillas with diced pineapple, sliced red onion and cilantro leaves.

Because we’ll be making the Tacos during the game, I’m going to opt for the quicker recipe, but the LA twist sounds like a winner.

Next week will really be interesting. The teams chosen are the New York Giants and the Chicago Bears. Should be lots of choices, but please, no deep-dish pizza. We have a normal kitchen with no pizza oven. Hurry to our Facebook page to LIKE and COMMENT on this week's post with your suggestions!

Searching for the beers this week was easier, especially since we went with San Diego as our city for beer (in slight protest over the change to Los Angeles as home city for the Chargers). We found the beer at the Wine Merchant -- a Windy Hill IPA from Mikkeller brewery in San Diego. We stayed with the Great Lakes Brewing Company from Cleveland, tasting their Eliot Ness amber lager and a left-over Edmond Fitzgerald porter. The Eliot Ness was found at Lowes Foods in Apex.

Doctor G. has perhaps a tougher chore every week than I do, since he must find and purchase appropriate beers/ales. I know he would appreciate your suggestions both on the beverage, and where to get it. The same rules apply as for food suggestions, a treat to the winner!

Good luck, and may all your teams beat the spread!