Chef Jeff Yourdon from Lenoir Community College visited WITN News at Sunrise Friday and presented some delicious dishes for Super Bowl Sunday.
Here are some of Chef Jeff's recipes.
Hot Pizza Dip
SERVINGS - 10
1# light cream cheese
1 cup light sour cream
1 teaspoon oregano
1 cup pizza sauce
1 cup low-moisture, part-skim Mozzarella cheese, shredded
1/4 cup diced red pepper
1/4 cup sliced green onion
1/2 cup Parmesan cheese, grated
whole wheat bread sticks or crackers
1. Combine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread evenly into 9-inch pie plate or quiche pan. Top with pizza sauce, shredded cheese, peppers and onions.
2. Bake at 350° for 10 minutes, or until cheese is melted. Serve with whole wheat bread sticks or crackers.
Chicken Wing Dip
2 – 8 ounce packs of cream cheese
2 chicken breasts, cooked and shredded
1 cup sour cream
1 cup shredded cheddar ( you can use a zesty cheese like pepper jack if needed)
1/8 cup Diced red peppers
¾ cup of hot sauce
½ cup of ranch or blue cheese
2 tsp granulated garlic
Heat the cream cheese in microwave about 1 ½ minutes and stir until smooth.
Add sour cream and remaining ingredients and stir until just blended.
You can heat this in microwave or bake at 350° for about 20 minutes.
Super Bowl Chili
1 ½ pounds ground meat
1 tsp olive oil
1 ½ cups chopped onion
4 cloves garlic
2 ½ cup chopped yellow peppers
1 ½ tablespoon ground cumin
2 tablespoon ground paprika
1 ½ tablespoon chile powder
2 tsp white sugar
1 tsp salt
½ tsp ground cloves
2 cans stewed tomatoes
1 can kidney beans
1 can black beans
1 can cannellini beans
1 6 ounce can of tomato paste
2 tablespoons vinegar
1/3 cup chopped fresh cilantro
Cook onions, peppers and garlic until tender.
Add all other ingredients , except cilantro and vinegar.
Bring to a boil, then turn down to simmer about 30 minutes.
Take off heat and add cilantro and vinegar.
5 cups fresh shiitake mushrooms, loose do not pack
1 ½ pounds thin cut chicken breast or chicken tenders
2 tablespoons light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tablespoons hoisin, Chinese barbecue sauce
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange -- platter garnish
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.