All of us at Rafferty Subaru wanted to share our favorite Sunday football recipes with our customers. Recipes are a family tradition, and all of you are part of the Rafferty Subaru family!
Recipes:
6 Layer Chip Dip
Buffalo Chicken Pizza
Hot Wings
Peanut Butter Balls
Pulled Pork in the Crockpot
Snack Mix
6 Layer Chip Dip
Ingredients- 2 cloves garlic
- 2 teaspoons kosher salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 2 teaspoons chili powder
- 2 tablespoons water
- 1 tablespoon extra-virgin olive oil
- 2 cups lowfat shredded Cheddar
- 2 ripe avocados, preferably Hass
- 1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
- 2 cups chopped romaine lettuce
- 1 1/2 cups nonfat yogurt, preferably Greek
- 1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
- 3 ripe medium tomatoes, diced
- 5 scallions (white and green), thinly sliced
- Baked tortilla chips, for dipping
Directions
On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired. Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top. Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.
Buffalo Chicken Pizza
Ingredients- 3/4 pound chicken breast cutlets
- Extra-virgin olive oil, for drizzling
- 2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it
- 1 pizza dough, store bought or from your favorite pizzeria
- Cornmeal or flour, to handle dough
- 2 tablespoons butter
- 1 tablespoons Worcestershire sauce, eyeball it
- 2 to 3 tablespoons hot sauce, medium to spicy heat
- 1/2 cup tomato sauce
- 1 cup shredded Monterey Jack cheese, a few generous handfuls
- 1/2 cup blue cheese crumbles
- 3 scallions, thinly sliced
Preheat oven to 425 degrees F. Preheat grill pan to high. Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side. Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board. In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce. Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.
Hot Wings
Ingredients- Canola oil, for frying
- 24 chicken wing parts (12 wings separated into 2 pieces)
- One 12-ounce bottle cayenne hot pepper sauce, such as Frank's
- 1 stick butter
- Several dashes Worcestershire sauce
- Several dashes hot sauce, such as Tabasco
- Blue cheese dip, for serving
- Celery sticks, for serving
Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F. Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts. In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat. Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.
Peanut Butter Balls
Ingredients- 18 ounces peanut butter, recipe follows
- 1 (16-ounce) box confectioners' sugar
- 1 1/3 cups graham cracker crumbs
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 12 ounces milk chocolate, melted
- 3 cups peanuts, shelled, unsalted and dry roasted
- Peanut oil, if necessary
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving. Peanut Butter: Peanut Butter: In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter.
Pulled Pork in the Crockpot
Ingredients- 1/2 cup apple cider vinegar
- 1/3 cup ketchup
- 1/4 cup plus 2 tablespoons Creole or spicy brown mustard
- 1 tablespoon molasses
- 2 tablespoons packed light brown sugar
- 2 teaspoons paprika
- Kosher salt and freshly ground pepper
- 1 3 -to-4-pound boneless pork shoulder
- 2 links andouille sausage
- 1/3 cup mayonnaise
- 8 soft sesame buns
- Pickle slices and potato chips, for serving
Directions
Whisk 1 1/2 cups water, the vinegar, ketchup, 1/4 cup
mustard, the molasses and 1 tablespoon brown sugar in a 7-to-8-quart slow
cooker.
Combine the remaining 1 tablespoon brown sugar, the paprika,
1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub all over the pork,
then add to the slow cooker along with the sausage. Cover and cook on low, 8
hours.
Remove the pork and sausage and set aside to cool slightly.
Skim off the excess fat from the cooking liquid, then strain into a large
skillet and bring to a boil. Cook until reduced by one-third, about 15 minutes.
Shred the pork with a fork and coarsely chop the sausage.
Toss the pork and sausage with enough of the reduced cooking liquid to moisten;
season with salt.
Whisk the mayonnaise and the remaining 2 tablespoons mustard
in a small bowl; spread on the buns. Fill with the pulled pork and pickle slices.
Serve with potato chips.
Snack Mix
Ingredients- 4 cups crisp corn cereal, such as Corn Chex (about 4 1/2 ounces)
- 4 cups kettle cooked potato chips (about 3 1/2 ounces)
- 2 cups lightly crushed rye melba toast (about 3 ounces)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespooon garlic powder
- 1 tablespoon mustard powder
- 1 tablespoon light brown sugar
- 2 teaspoons ground coriander
- 1/2 teaspoon ground allspice
- Kosher salt and freshly ground black pepper
- One 2.8-ounce can French fried onions (about 1 1/4 cups)
- 6 ounces beef jerky, cut into bite-size pieces
Directions Preheat the oven to 350 degrees F. Toss the cereal, potato chips and melba together in a large bowl. Whisk the butter, mustard, Worcestershire, garlic powder, mustard powder, brown sugar, coriander, allspice and 1/2 teaspoon each salt and pepper in a separate bowl. Pour the sauce over the snack mix and toss to coat well. Spread out on a rimmed baking sheet and bake until the mix is toasted and almost completely dry, 16 to 18 minutes, tossing about halfway through. Remove from the oven and stir in the onions and jerky. Let cool .
