Remember recently when I announced that I won $500 to host a Super Bowl party because of this mac ‘n’ cheese recipe (a big thank you goes out to Foodbuzz and Pace!)?  I decided I wanted to recap my party in a special way…I want to give you the entire run-down in case you want to throw a party of your own using the menu I came up with.  This menu would be great at pretty much any party so you don’t have to wait until next Super Bowl to make it.  I planned my party for 15 to 20 people, but you can easily adjust it for however many you’re expecting.  Here’s my menu, along with a game plan, shopping lists, general tips, and recipes. 

 

I just wanted to mention that I don’t think I’ll be able to wait until next Super Bowl to make the Layered Guacamole Dip again!  More than a few people said that it was hands-down the best guac they’ve ever had.  Even Mike who normally doesn’t like avocados (I know…who doesn’t like avocados?) loved it.

Baked Potato Bar

(Toppings:  Vegetarian Chili, Shredded Cheddar, Sour Cream, and Chopped Scallions)

 

Taco Pinwheels

(Tortilla Shells Wrapped with Cheese, Taco Meat, and Lettuce)

 

Southwestern-Style Bruschetta

(Zesty Cheese Melted on Toasted Bread, Topped with Scallions)

 

Layered Guacamole Dip with Tortilla Chips

(Layers of Zesty Cheese, Black Beans, and Kicked Up Guacamole, Topped with Shredded Cheddar, Scallions, and Black Olives)

 

Sweet & Spicy Popcorn

(Air-Popped Popcorn Seasoned with Sugar, Salt, and Chili powder)

 

Assorted Chips & Dips

 

Veggie Tray (Pre-made)

 

Cheese & Cracker Tray (Pre-made)

 

Assorted Cupcakes and/or Cookies (Pre-made)

 

Assorted Drinks

 

·         Up to 1 Week Ahead:  Grocery shopping (see list below)

·         2 Days Before:  Make Vegetarian Chili

·         1 Day Before:  Make Layered Guacamole Dip; make meat mixture for Taco Pinwheels; toast bread for Bruschetta and store it in an air-tight container at room temperature

·         Morning Of:  Grocery shopping (see list below); chill drinks; make Taco Pinwheels; make Sweet & Spicy Popcorn

·         2 Hours Before:  Bake potatoes (when they’re done cooking, turn off the oven and leave the potatoes in there to stay warm)

·         1 Hour Before:  Set up potato bar; spread cheese & scallions on Bruschetta; assemble all other foods, but keep in mind that you might want to want to bring out different foods at different times – save some goodies for halftime!  ;) 

·         Right Before:  Broil Bruschetta

       

Dairy:

·         8 c pre-shredded cheddar cheese

·         8 oz Monterey jack with jalapeno cheese

·         4 (8 oz) blocks Neufchatel cheese

·         2 c (1 pint) sour cream

·         3 c (1 1/2 pints) Greek yogurt

·         Assorted chip dip

Meat:

·         1 lb lean ground meat (such as chicken, turkey, or beef)

Produce: 

·         20 starchy potatoes, such as russet

·         1 head iceberg lettuce

·         3 avocados

·         4 bundles scallions

·         2 large yellow onions

·         1 head garlic

·         1 bell pepper (and 1 jalapeno for the chili if desired)

Pantry: 

·         4 (16 oz) jars Pace Picante sauce

·         1 (6 oz) can tomato paste

·         1 (15 oz) can diced tomatoes

·         1 (15 oz) can red kidney beans

·         2 (15 oz) cans black beans

·         2 large bags tortilla chips

·         Assorted chips

·         Popcorn  kernels to air pop (or unflavored microwave popcorn)

Miscellaneous:

·         Assorted drinks

·         Ice

·         8 (10-inch) soft flour tortilla shells

·         1/2 c black olives (preferably from the olive bar)

·         Frilled toothpicks (for Taco Pinwheels)

·         Aluminum foil (for baking potatoes)

 

·         1 pre-made veggie tray (order ahead)

·         1 pre-made cheese & cracker tray (order ahead)

·         Pre-made assorted cupcakes and/or cookies (order ahead)

·         2 French baguettes

 

·         Since this is a Super Bowl party, keep it casual.  No need for fancy tablecloths, decorations, or even matching plates/cups/utensils.  If you decide that you want to decorate, you could use streamers in the colors of your favorite teams and maybe a banner to keep it simple.

·         Make sure your house is clean before the day of the party.

·         It’s your choice whether or not you want to use disposable plates/cups/utensils/napkins.  I like to use regular dishes, glasses, and utensils and disposable napkins.  Using regular dishes helps reduce waste, and it also gives people somewhere sturdy to set their food (which is important since my dining room table doesn’t seat 20, so most people had to hold their food or set it in their lap, which is never an easy thing to do with a paper plate).  Since I kept the party casual, it didn’t matter whether all the plates, glasses, and utensils matched.

·         When it comes to buying drinks, I like to plan on one drink per person per hour.  I’m usually left with extras, but that’s always better than having to leave the party to go buy more.

·         I like to arrange the food on a long table and let people serve themselves buffet-style. 

Baked Potato Bar with Vegetarian Chili & Other Toppings

 

(Yield:  Potato bar for 20)

 

20 starchy potatoes (e.g., russet), baked

Vegetarian Chili (see recipe below)

2 c sour cream mixed with 2 c Greek yogurt (you can strain this mixture the night before if you want it extra thick)

4 c pre-shredded cheddar cheese

2 bundles scallions, thinly sliced (white & green parts)

 

Vegetarian Chili (Makes about 6 c):

1 TB olive oil

1 large yellow onion, roughly chopped

1 bell pepper, roughly chopped (and 1 minced jalapeno if you like it spicy)

2-3 cloves garlic, minced

1 (15oz) can diced tomatoes (with juices)

1 (16 oz) jar Pace Picante Sauce

3 oz tomato paste

1 tsp each cumin and chili powder

1/2 tsp each salt, garlic powder, & oregano

1/4 tsp black pepper

1 (15 oz) can red kidney beans, rinsed & drained

 

For the Vegetarian Chili:  In a 3-quart pot with a lid, heat the oil on medium heat.  Add the onion and bell pepper (and jalapeno, if using) and sauté until starting to soften (about 8 minutes).  Add the garlic and sauté another 30 seconds to 1 minute, stirring constantly.  Add 1/2 c water, the diced tomatoes, Pace sauce, tomato paste, and all spices and bring up to a simmer; simmer for about 15 minutes (to let the flavors blend), then add the beans and simmer another 5 minutes.

 

To Assemble the Baked Potato Bar:  If you made the chili ahead, bring it up to a simmer before serving.  Put the sour cream/Greek yogurt mixture, shredded cheese, and scallions all in separate bowls (for a rustic look, the chili can be served out of the pot it was made in).  Arrange all toppings on a buffet table next to the baked potatoes.

Taco Pinwheels

 

(Yield:  64 pinwheels)

 

8 (10-inch) soft flour tortilla shells

1 lb lean ground meat (turkey, chicken, or beef will all work well)

1 large yellow onion, chopped

2 cloves garlic, minced

1 (16 oz) jar Pace Picante Sauce

3 oz tomato paste

1/2 TB cornstarch

1 tsp each cumin & chili powder

1/2 tsp each salt, garlic powder, & oregano

1/4 tsp black pepper

8 oz Neufchatel cheese

2 c pre-shredded cheddar cheese

1/2 head iceberg lettuce, shredded

 

Frilled toothpicks to hold the pinwheels together

 

For the Meat:  In a large skillet, brown the meat and drain the fat if necessary.  Add the onion and garlic and sauté on medium to medium-high heat until softened (about 5-7 minutes).  Add 1/2 jar Pace sauce, 1 c water, the tomato paste, all the spices, and the cornstarch; bring it up to a simmer, then turn down the heat to medium-low and simmer uncovered (stirring occasionally) until the liquid has evaporated and the mixture is thick (about 15 minutes).  Allow to cool to at least room temperature before assembling the pinwheels. 

 

For the Cheese Mixture:  Mix together the Neufchatel cheese and 1/2 jar Pace sauce; stir in the cheddar cheese.

 

On each tortilla shell, evenly spread about 1/2 c meat mixture; then spread about 1/3 c cheese mixture on top of the meat, and sprinkle on about 1/2 lettuce.  Tightly roll up each tortilla; trim off the ends and slice each into 8 rounds.  Secure each pinwheel round with a toothpick.

Southwestern-Style Bruschetta

 

(Yield:  80 individual pieces of bruschetta)

 

2 French baguettes

8 oz Neufchatel cheese

8 oz Monterey jack with jalapeno cheese, shredded

1/2 (16 oz) jar Pace Picante sauce

1 bundle scallions, washed, dried, & thinly sliced (white & green parts)

 

Preheat the broiler.  Thinly slice the baguettes into 1/2-inch rounds (you should get approximately 40 rounds per baguette).  Toast the sliced baguette in the broiler until lightly golden brown (stay with it, because it goes fast).  (The bread can be toasted the day before; just store it at room temperature in an air-tight container.) 

 

In a medium bowl, combine the cheeses and Pace sauce.  Spread the cheese mixture onto each toasted baguette round, top with sliced scallion, and broil until the cheese is melted (stay with it because this happens fast).  Serve immediately. 

Layered Guacamole Dip with Tortilla Chips

 

(Yield:  9 by 13-inch dish of dip)

 

16 oz Neufchatel cheese

1 c Greek yogurt

1 (16 oz) jar Pace Picante Sauce

3 avocados mashed with 1 TB lemon juice & 1/2 tsp salt

2 (15 oz) cans black beans, rinsed and drained

2 c pre-shredded cheddar cheese

1 1/2 tsp each cumin & chili powder

1 tsp each garlic powder & oregano

1/2 tsp salt

1/4 tsp black pepper

1 bundle scallions, thinly sliced (white & green parts)

1/2 c black olives, chopped

2 large bags tortilla chips

 

9 by 13-inch casserole dish

 

To Make the Spice Mix:  Combine the cumin, chili powder, garlic powder, oregano, salt, and pepper.  Divide this mix in two because you’ll be using half in the Neufchatel layer and half in the avocado layer.

 

In a large bowl, combine the Neufchatel cheese, Greek yogurt, 1/3 jar of Pace sauce, and half of the spice mix.  Evenly spread this mixture in the bottom of a 9 by 13-inch casserole dish.

 

Use a clean kitchen towel to gently pat dry the beans.  In a medium bowl, mix together the beans and 1/3 jar of Pace sauce.  Evenly spread this mixture on top of the Neufchatel mixture.

 

In a large bowl, mix together the mashed avocado, 1/3 jar of Pace sauce, and half of the spice mix.  Evenly spread this mixture on top of the black beans. 

 

Sprinkle the cheese on top and then sprinkle on the scallions and black olives.  Serve chilled, with tortilla chips.

Sweet & Spicy Popcorn

 

Popcorn kernels

Salt, sugar, & chili powder to taste

 

Air pop the popcorn and season to taste with salt, sugar, & chili powder.  Serve same day so the popcorn doesn’t get stale. 

 

Sit back…relax…and enjoy the game (personally, my favorite part is the commercials ;) ).

This is the final course of our homemade Valentine’s Day meal.  And it really goes out with a bang.  It’s not your typical mousse, since you won’t find any eggs here.  Instead I used Greek yogurt to make it a little healthier (let’s face it, this meal was not light on calories, so we might as well make up for it a little bit ;) ), and also because with this method the dessert is literally made in minutes.  This mousse is so decadent you won’t miss the eggs.

 

If you haven’t done so yet, head over to All Through the Year Cheer for our Valentine’s Day event!

 

A Note on the Sweetness:  This mousse isn’t overly sweet, so before you serve it make sure to taste it so you can add more sweetener to taste.

Dark Chocolate Mousse

 

(Yield:  2 to 4 servings)

 

1 (3.5 oz) good quality semi-sweet chocolate bar (I like to use 60% cacao), chopped

1/2 c heavy cream

7 oz plain Greek yogurt

2 TB honey or other sweetener (or more to taste)

Strawberries for garnish (optional)

 

Strain the Greek yogurt in the fridge overnight to make it extra thick.  Melt the chocolate either in a double boiler or in the microwave and let it cool slightly.  Whip the cream and in a separate bowl, whisk together the cooled chocolate and honey, and then whisk in the yogurt.  Gently fold the whipped cream into the yogurt mixture, being careful not to over mix (it’s okay if there’s some white spots left).   Serve garnished with strawberries if desired.

Here’s the next part of our Valentine’s Day meal, the blush pasta and individual beef roulades.  (For the full recipe, see my post here.)  To finish off our Valentine’s menu, soon I’ll posting my recipe for dark chocolate mousse!  :)

First up in our fancy homemade Valentine’s Day meal are the cute little drinks and the salad.  The two are tied together through strawberry slices, which are perfect for Valentine’s Day since they look just like sweet little hearts. 

The Strawberry Spritzers are so easy to make that it isn’t even really a recipe…and for very little effort you get something that is absolutely adorable!  I made a caramelized onion dressing to serve with the salad (because I also use caramelized onion for the pasta and beef recipes), but you could make it even easier and use your favorite prepared salad dressing…I think anything with a balsamic vinegar base would be fantastic since the strawberry/balsamic combo is delicious!

 

With the drinks and the salad out of the way, stay tuned because I’ll be posting the recipes for blush pasta and individual beef roulades soon!  Don’t forget to check out All Through the Year Cheer…Brandy is hosting our Valentine’s Day event and she made some incredible looking cookies!  ;)

Strawberry Spritzers

 

(Yield:  2 servings)

 

1 liter sparkling strawberry-flavored water (or any flavored sparkling water you like)

A handful of strawberries, washed, hulled, and sliced

 

Pour the sparkling water into glasses and float the strawberry slices in the water.

 

Savory Strawberry Salad

 

(Yield:  2 first-course servings)

 

1 oz goat cheese, crumbled

1/4 c chopped walnuts, toasted

About 1 c strawberries, washed, hulled, and sliced

About 3 c lettuce (I like to use red or green leaf), washed, dried, and torn into bite-sized pieces

Caramelized Onion Dressing (see recipe below; or you can use any dressing you like)

 

Caramelized Onion Dressing:

1/4 of a very large onion, thinly sliced

2 TB olive oil, divided

1 TB balsamic vinegar

1 tsp Dijon mustard

Salt and pepper

 

To make the dressing:  In a small pan, heat 1 tsp of oil over medium-high heat until the oil starts to ripple, then add the onion and a pinch of salt, and stir to coat the onion with the oil.  Cook until the onion starts to soften and turn color (stirring occasionally).  Lower to the heat to medium-low and cook (stirring occasionally) until the onion is a rich caramel color.  You can add a splash of water at any point in the process if the onions start to stick to the pan too much.  In a blender or food processor, puree the caramelized onion with the remainder of the dressing ingredients; add a splash of water to thin out the dressing until it reaches your desired consistency (it should have a creamy texture).

 

Arrange the lettuce on two salad plates then top with the strawberries, goat cheese, and walnuts.  Drizzle the dressing on top (you will have extra dressing).

For Valentine’s Day I wanted to do something special not only for my hubby, but also for all of my wonderful readers.  I don’t know how much you spend when you go out for a fancy, romantic meal for two, but I do know it’s not cheap…it’s not unheard of to spend upwards of $100.  When you can make your own fancy meal in about an hour for about a quarter of the price in the comfort of your own home, and at the same time do something special for your significant other, I think it’s definitely a win-win situation!  :)

I decided to make a lovely romantic meal complete with drinks, a salad course, a pasta course, a meat course, and a dessert all for around $25 (the total came to $25.54, to be exact).  In the cost of the meal I included the cost of all unique items that need to be purchased (even though in a few cases we won’t use the entire quantity that we purchase – take the sundried tomatoes for example…we’re buying a small jar and only using 1/4 cup); however, I didn’t include the cost of pantry staples, such as oil, salt, pepper, honey, etc.  I based all prices on the cost at my local grocery store.

 

My menu and shopping list (including prices) are below to whet your appetite.  I’ll be making and posting the dishes this week so you’ll have all the recipes well before Valentine’s Day.  ;)

 

Also, be sure to check out All Through the Year Cheer…the very sweet Brandy is hosting our All Through the Year Cheer Valentine’s Day event!

Strawberry Spritzers

 

Savory Strawberry Salad

(Goat cheese, walnuts, strawberries, & caramelized onion dressing on lettuce)

 

Blush Pasta

(Fettuccine tossed with goat cheese, caramelized onions, walnuts, & tomato-cream sauce)

 

Individual Beef Roulades

(With goat cheese, caramelized onion, & sundried tomato)

 

Dark Chocolate Mousse

 

Shopping List & Prices:

1 liter sparkling strawberry water (for drink)…$.79

1 pint strawberries (for drink, salad, dessert garnish)…$3.99

4 oz goat cheese (for salad, pasta, beef)…$3.49

1 very large yellow onion (for salad dressing, pasta, beef)…$.99

1/2 c walnuts, from the bulk bin (for salad, pasta)…$.75

1 lb fettuccine pasta noodles – you’ll use about 1/3 lb (for pasta)…$1.39

1 small jar oil-marinated sundried tomatoes – you’ll use 1/4 cup (for beef)…$3.99

2 thin-sliced beef cutlets (about 1/2 lb) (for beef)…$ 2.50

1 small head red or green leaf lettuce (for salad)…$.99

1 small jar tomato sauce – you’ll use 3/4 cup (for pasta)…$.99

1 c heavy cream – you’ll use 3/4 cup (for pasta, mousse)…$1.49

7 oz plain Greek yogurt (for mousse)…$1.59

1 (3.5 oz) good quality semi-sweet chocolate bar; I like 60% cacao (for mousse)…$2.59

Total:  $25.54