Chef Natalie Miller from Looper's Grille and Bar in Bethlehem was in the 69 News kitchen on Friday, January 25 to cook up some favorite Super Bowl recipes among New York and Boston fans.
SUPER BOWL CHILI
1 1/2 pounds ground beef
1 Tbsp. EVOO (Extra-Virgin Olive Oil)
½ cup chopped onion
1 tsp. chopped garlic
3 cans chili beans with chili starter flavor DO NOT DRAIN
3 can chili-flavored diced tomatoes DO NOT DRAIN
1 can white beans, drained and rinsed
1 can black beans, drained and rinsed
½ tsp. chili powder, optional to taste
¼ tsp. cayenne powder, optional to taste
In a large heavy bottom pan, sauté the onions and garlic in the EV00. Add the hamburger and cook until all browned. Add all of the beans and tomatoes and stir well.
Cook about 20 minutes then add more heat to taste. Spoon into bowls, top with favorite toppings: French’s Fried Onions, Sour Cream, Onions, Onion Rings, Cheddar Cheese, Jalapenos, Banana Peppers, yellow peppers, green peppers, Corn Bread Croutons.
BRATS & BAKED BEANS SANDWICHES
For the Brats: 2 bottles Sam Adams
1 onion sliced
10 Johnsonville Brats or (Italian Sausage)
Add both bottles of Sam Adams and onions to a large sauce pan.
Bring to a boil. Add Brats and boil for 5 minutes. Move to a pre-heated grill to finish.
For the Beans:
2 large cans Bush’s Baked Beans
1/3 cup ketchup
1/3 cup BBQ sauce
1/2 cup molasses
½ cup brown sugar
1 Tbsp. mustard
6 slices Bacon
Preheat oven to 350 degrees
In a large rectangle baking dish, add the baked beans, ketchup, mustard, BBQ sauce, molasses, brown sugar and mustard. Stir to mix well. Top with the bacon slices.
Bake for 35 to 45 minutes until bacon starts to brown and beans are bubbling.
For the Sandwich:
10 Crusty Rolls
Warm the rolls in the oven. Put one Brat into the bread and top with a generous spoon of baked beans. Enjoy!
BUFFALO CHICKEN QUESADILLAS
1 pound boneless chicken breasts (grilled and sliced)
10 Quesadilla Shells
1 bottle Frank’s RedHot Wing Sauce
1 pound shredded cheddar jack cheese
1 small container bleu cheese crumbles
4 stalks celery, chopped 1 large onion, chopped 1 large green pepper, chopped
Preheat a large skillet on medium-high heat. Using Pam butter, spray one side of the quesadilla, then place this side down in the heated skillet. Starting with one side of the quesadilla, add some shredded cheddar jack cheese, top it with some bleu cheese crumbles, top with few shakes of the Frank’s hot sauce, top with the sliced, grilled chicken. Once all the toppings are on, fold the quesadilla in half. By this time, the cooked-side down should be browned – so flip the quesadilla to cook on the other side. When browned, remove from the skillet and cut into wedges. Dip quesadilla wedge into some delicious bleu cheese dressing. Disfruta tus quesadillas! |
