Kyle’s Kitchen
KYLE COOKE
By the time you read this, NFL football will have started so it’s time to talk about football food, my personal favorite part of football season. Cheer on your team with these recipes.
This first one you’ll need to adjust for the heat preferences of your friends and family. As written, it’s already fairly un-spicy because the seeds and ribs are removed from the jalapeno. If you want not spicy at all, put a can of mild green chilis in instead of the jalapeno and leave the hot sauce out. I’d probably use Sriracha.
Hot Corn Dip
1 red bell pepper 1 jalapeño 2 cloves garlic 3 green onions 2 tablespoons butter 12 oz. frozen corn 4 oz. cream cheese 1/4 cup sour cream 2 tablespoons mayonnaise 1/2 tsp ground cumin 1/2 tsp hot sauce 1 cup pepper jack cheese, shredded 2 tablespoons grated Parmesan Preheat the oven to 375. Remove the seeds and stems from the red bell pepper and jalapeño, then finely dice both. Mince the garlic and slice the green onion.
Add the butter to a large skillet and melt over medium heat. Once melted, add the red bell pepper, jalapeño, and garlic. Sauté over medium for a few minutes, or just until the red bell pepper begins to soften.
Add the frozen corn and continue to sauté until the corn has heated through.
Cut the cream cheese into chunks, then add it to the skillet along with the sour cream and mayonnaise. Stir and heat the mixture until everything is melted together and smooth.
Finally, add the sliced green onions, cumin, hot sauce, half of the shredded pepper jack (1/2 cup), and Parmesan. Stir until the cheese has melted into the sauce.
Spread the corn dip into a 2-quart casserole dish, then top with the remaining pepper jack. Transfer the dish to the oven and bake the corn dip for about 20 minutes in the preheated 375 oven, or until the cheese on top is melted and the dip is bubbling around the edges. Serve hot. —kwc—
Easy Taco Dip 1 packet taco seasoning 1 cup sour cream Stir together and refrigerate for a while. It’s that easy and it’s also easy to double if you have more folks to feed. —kwc— We ate this many times when I worked at The Greensheet in Houston.
Scarlette’s Easy Cheese Ball 2 packages sof tened cream cheese 1 package Hidden Valley Ranch Dip (not dressing mix) 2 cup bag of shredded sharp cheddar 3-4 green onions chopped finely Stir everything together and form a ball, wrap in plastic and refrigerate overnight. —kwc— Taco Pinwheels 4 ounces cream cheese, softened 3/4 cup cooked, seasoned taco meat 1/4 cup finely shredded cheddar cheese 1/4 cup salsa 2 tablespoons mayonnaise 2 tablespoons chopped olives 2 table spoons f inely- chopped onion 5 flour tortillas (8 inches), room temperature 1/2 cup shredded lettuce Additional salsa In a small bowl, beat the cream cheese until smooth. Stir in the taco meat, cheese, salsa, mayonnaise, olives and onion. Spread over tortillas. Sprinkle with lettuce; roll up tightly. Wrap securely and refrigerate for at least 1 hour.
Unwrap and cut into 1-in. pieces. Serve with additional salsa. Makes three dozen. —kwc—
Cheddar Ham Cups 2 cups finely shredded cheddar cheese 2 packages (2-1/2 ounces each) thinly sliced deli ham, chopped 3/4 cup mayonnaise 1/3 cup bacon bits 2 to 3 teaspoons Dijon mustard 2 tubes large refrigerated flaky biscuits In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture.
Bake at 450 until cups are golden brown and cheese is melted, 9-11 minutes. Let stand for 2 minutes before removing from the pans. Serve warm. —kwc— I’ve given you this before but it’s worth repeating.
Pull Apart Bacon Bread 1 pound bacon, chopped 1 onion, chopped 1 bell pepper, chopped 2 tubes Pillsbury Grands biscuits 1 stick butter 1/2 cup (or more) shredded cheddar cheese Cook bacon, onions and bell pepper in the stick of butter until the bacon is crisp and the onions and pepper are browned and tender. Pour all into a large bowl. Cut biscuits in fourths and add to bowl along with the cheese. Toss until thoroughly mixed. Fold into a 10” Bundt pan coated with Pam. Bake at 350 degrees for 30 minutes. Immediately invert onto serving plate.
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