Recipes for Auntie

Have you been wondering what crowd-pleasing deliciousness you can make for the “Big Game” on Feb. 2? I know I hardly ever watch the games, but I sure do like all the foods I’ve had at various “Big Game” parties over the years. I hate that we have to say, “Big Game.” I could digress on this topic for a while, but you’re not reading this column for that. I assume you’re looking for food and recipe ideas.

So, I scoured my brain (and the Internet) for a few recipes of something I would like to eat on Sunday. Maybe these will give you a few ideas to make some super dishes!

Recipes wanted! Submitted recipes will be accepted at recipesforauntie@gmail.com, or you can stop by the Albion office and drop a copy off up front. Selected recipes will be published weekly in my new column, based on a theme. Please feel free to send whatever types of recipes you want, for any occasion! I will begin a database to choose from for future editions. So even if you don’t see your recipe right when you send it, you never know when it may show up!

If you don’t have a recipe to submit right now, but there is a recipe you’re desperately seeking, feel free to email or drop off a note for a “Recipe Request.” My next request for you are Valentine’s Day recipes.

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Taco Dip Stuffed Bread Bowl

Ingredients

1 large loaf crusty bread

2 Tbsp. extra-virgin olive oil, divided

1-lb. ground beef

2 cloves garlic, minced

2 tsp. taco seasoning

1/4 tsp. Salt (Kosher preferred)

Freshly ground black pepper

1 can refried beans

1 can chopped green chiles

1 block cream cheese

1C shredded pepper Jack

1C shredded cheddar

1/4C chopped cherry tomatoes, quartered

Freshly chopped cilantro

1/2C. sour cream

1 Tbsp. lime juice

Tortilla chips

Directions

Preheat oven to 400 degrees. Slice off about 1-inch from top of bread, hollow out center and tear bread into large pieces. Place bread bowl on a large baking sheet; scatter bread chunks around it and drizzle with 1 tablespoon oil.

In a large skillet heat remaining oil over medium heat. Add ground beef and cook. Add garlic, cook about 1 minute. Season with taco seasoning, salt and pepper, then stir in refried beans and green chiles. Add cream cheese and pepper Jack and stir until melted.

Spoon mixture into hollowed out bread bowl. Top with cheddar. Bake until bread is toasted and cheese is melty, 20 minutes.

Mix sour cream and lime juice together. Top bread bowl with tomatoes and cilantro and serve with sour cream, toasted bread and tortilla chips.

***Recipe courtesy of Makinze Gore, “Delish” website***

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Banh Mi Skewers

Ingredients

1C white vinegar or rice vinegar

1/4C sugar

1/2 teaspoon salt

1 English cucumber, thinly sliced

2 carrots, thinly sliced

4 radishes, thinly sliced

1C mayonnaise

1 Tbsp. Sriracha

2 Tbsp. fresh cilantro, minced

2 green onions, thinly sliced

1 Tbsp. soy sauce

1 garlic clove, minced

1/4 tsp. cayenne pepper

1-1/2-lb.ground pork

2 Tbsp. canola oil

1 baguette, cut into 24 slices

Directions

In a large bowl combine vinegar, sugar and salt; whisk until sugar is dissolved. Add cucumber, carrots and radishes; let stand until serving.

Combine mayonnaise and Sriracha; refrigerate until serving.

In another large bowl, combine cilantro, green onions, soy sauce, garlic and cayenne. Add pork; mix lightly but thoroughly. Shape into 36 balls.

In a large skillet, heat oil over medium heat. Cook meatballs in batches until cooked through, turning occasionally.

Drain vegetable mixture. On 12 metal or wooden skewers, alternately thread vegetables, meatballs and baguette slices. Serve with Sriracha mayonnaise.

Note: For easier prep make the meatballs in advance and freeze.

***Recipe courtesy of Elisabeth Larsen for “Taste of Home” website***

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Italian Stuffed Jalapenos

Ingredients

15 jalapenos, cut in 1/2, seeded and deveined (preferably red)*

1 Tbsp. canola oil

2-lb. mild Italian sausage, casings removed

1/4C red onion, minced

1/4C red bell pepper, minced

3 Tbsp. minced garlic

2C mascarpone or cream cheese

1/4C grated Parmesan, plus more for garnish

Salt and pepper

1/2C shredded mozzarella cheese

Directions

Preheat oven to 350 degrees and set a rack in the middle of the oven.

Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.

Heat the oil in a medium saute pan. Add the sausage and cook for 5-7 minutes. Add the onions, peppers and garlic; cook to soften for about 5 minutes. Remove and place in a large bowl; cool to room temperature, then add mascarpone and Parmesan. Mix ingredients thoroughly and season with salt and pepper.

Place approximately 1 Tbsp. of mixture into each jalapeno half, and top with 1/2 tsp. of mozzarella cheese.

Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.

***Recipe courtesy of Guy Fieri of “The Food Network” website***

*Auntie’s Note: Try using whole banana peppers or Poblano peppers; double the rest of ingredients if using larger peppers.

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Football Whoopie Pies with Cinnamon Cream

Ingredients

For the cake

2-1/4C flour, leveled

3/4C cocoa powder

3/4 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. kosher salt

1/2C unsalted butter, at room temperature

1C packed brown sugar

1 large egg, at room temperature

1 tsp. pure vanilla extract

1C buttermilk, at room temperature

For the filling

1/2C unsalted butter, at room temperature

1-2/3C confectioners' sugar

1/4 tsp. ground cinnamon

Pinch of kosher salt

White store-bought decorating icing

Directions

Cake. Preheat oven to 400 degrees. Line two large baking sheets with parchment paper.

Whisk together flour, cocoa powder, baking soda, baking powder and salt in a bowl. Beat butter and sugar on medium-high until light and fluffy, 3-4 minutes. Reduce speed to medium and beat in egg and vanilla until combined. Reduce speed to low and beat in flour mixture and buttermilk alternately, beginning and ending with flour mixture, just until flour is incorporated. Transfer mixture to a piping bag or a large resealable bag; cut a 1/2-inch-wide hole.

Pipe footballs on prepared baking sheets by drawing 2-1/2-inch football shapes on parchment paper, spacing 2 inches apart; invert paper. Following the outline, pipe from one end of the football, along the outer edge, and to the other end. Repeat along the opposite edge. Fill center of football. Smooth top with a small spatula.

Bake, in batches, until puffed and just set, 6-7 minutes. Transfer to wire racks to cool.

Filling. Beat butter on medium until pale, 4-5 minutes. Reduce speed to low and add half the confectioners’ sugar, beating until just incorporated. Add remaining sugar, cinnamon, and salt and continue beating until fluffy, 1-2 minutes.

Assembly. Spoon filling onto flat sides of half of whoopie pies and sandwich together with unfrosted halves. Use icing to pipe football laces on top.

***Recipe courtesy of Kate Merker & Anna Helm Baxter, “Country Living” website***