Since we decided to stay home, I got to cook. I was inspired by the Pioneer Woman and decided to make my first ever brisket. I also made a hashbrown casserole and two different dips. All the of the recipes besides the brisket were on Pinterest and I think that all the found turned out perfectly.
Here are the recipes that go along with our Superbowl menu. Oh, and even though I am on Weight Watchers, there is nothing skinny about any of these recipes. Consider yourself warned.
Artichoke Bread
I pinned this recipe a long time ago and I have been dying to try it. It is essentially artichoke dip served in a hollowed-out loaf of bread. It was really good but I think next time I may make it the traditional way. It was a little bit messy.
Ingredients
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 2 green onions, sliced
- 2 cloves garlic, chopped
- 4 ounces cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup mozzarella, shredded
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1 loaf Italian bread, sliced in half lengthwise
Directions
Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
Hollow 1/2 an inch out of the center of both halves of the bread.
Spread the mixture into the hole in the bread slices and top with the reserved cheese.
Bake in a preheated 350 degree F oven covered in foil for 20 minutes.
Remove the foil and continue to bake until the cheese is melted and golden brown.
Recipe from Closet Cooking
Charleston Cheese Dip
This recipe is from Trisha Yearwood's cookbook and was also on her show a few weeks ago. I didn't have high expectations for it but that was a mistake. It was good. Real good. So good that we ate half of it before I remembered to take a picture.
Ingredients
1/2 cup mayonnaise
1 (8oz) package cream cheese, softened
1 cup grated sharp cheddar cheese
1/2 cup grated Monterey jack cheese
2 green onions, finely chopped
Dash of cayenne pepper
8 Ritz crackers, crushed
8 slices bacon, cooked and crumbled
Directions
Preheat oven to 350 degrees F. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper.
Transfer the mixture to a shallow baking dish.Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.
Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.
Recipe from Mommy's Kitchen
Preheat oven to 350 degrees F. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper.
Transfer the mixture to a shallow baking dish.Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.
Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.
Recipe from Mommy's Kitchen
Tangy Tomato Brisket
This is the recipe that got my wheels turing and inspired the whole menu. I had never made a brisket before but let me tell you, it was so easy. All I had to do was dump a few ingredients in a pan and six hours later dinner was done. Plus it makes a ton of food.
Ingredients
5 to 8 pound brisket, trimmed of all fat
1 (24 oz) bottle of ketchup
1 package of dry onion soup mix
A few dashes of hot sauce
Directions
Preheat the oven to 275 degrees F.
Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.
Recipe from The Food Network
Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.
Recipe from The Food Network
Hashbrown Casserole (or Crack Potatoes)
I had made these potatoes before but when I was trying to think of what side dish would go well with brisket they were the first thing that came to mind. They are definitely not healthy. My mom and I started calculating the Weight Watchers points and got to 102 points before we decided it was best not to know. Aren't some of the best things in life the worst for you?
Ingredients
2 (16oz) containers sour cream
Ingredients
2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes, shredded
Directions
Combine the first four ingredients and then mix in the hash browns.
Spread into a 9x13 pan and cook at 400 degrees F for 45 to 60 minutes.
Recipe from Plain Chicken
That was our Superbowl. Like I said, it was nice to just hang out. Beyonce was amazing and my crazy hormones had me nearly in tears when the rest of Destiny's Child came out.
And now time for a token picture of Beckett.
We should have definitely bowled with the Browns, all that food looks divine and sinful! Those are my two favorite ingredients!
ReplyDelete