Well here we are the Monday after the Super Bowl. Congratulations to the city of New Orleans and the Saints victory!

 

Here are my recipes from last night’s game time feast…

 

I made homemade coleslaw and pulled chicken barbeque sliders with fresh veggie garnishes and pepper cheese.
Barbeque Pork Ribs and Cheesy Potato casserole and a different take on the traditional chex party mix.

Let’s start with the party mix…

Tip; I made early in the day and set aside till game time

Heat oven to 250 degrees
Party Mix
The Mix

12 oz box of corn & rice cereal

1 cup wasabi peas
2 cups pretzels

1 can sesame nut mix

Seasoning

1 stick butter
1 t garlic powder
1 t onion powder
1 t soy sauce
1 t Worcestershire sauce
1 t seasoned salt
½ t Cayenne red pepper

Melt the putter in a small sauce pan and add the above spices, stir well till blended. Pour half the butter and seasoning mix in bottom of 9×13 inch pan and add the dry ingredients stir gently.

Add remaining butter and seasonings continue stirring gently to avoid crushing the cereal (I use my hands)

Place in oven for 10 minutes at a time then stir

I continue this for an hour then remove from oven and lightly sprinkle a little more garlic and onion powder and a pinch of Cayenne pepper on the top and give it one more toss.

Let cool and ENJOY!

 

Farm Fresh Coleslaw

 

The Gourmet Farm Girl
1 medium head green cabbage
½ head purple cabbage
3 medium carrots
6 green onions chopped
½ red pepper chopped
Shred the cabbage & carrots in food processor or with a knife cut in thin strips or a rough chop
Add the chopped green onion with some of the green parts, and the red pepper

Stir to mix

Mix 1 ¼ cup mayonnaise
¼ cup Dijon mustard
¼ cup sour cream
2 T sugar
1 t garlic powder
2 T cider vinegar
2 t celery seed

1 t crushed red pepper flakes
Salt & pepper to taste

Pour over cabbage mixture and stir well, put in refrigerator and let flavor up for at least 2-3 hours before serving.

Makes 10-12 servings
Also a good slaw on Rubens’s or top off barbeque chicken or beef sliders
ENJOY!

Barbeque Pork Ribs

The Gourmet Farm Girl

4 Slabs of  Pork Ribs
Dry Rub

2 Tablespoon chili powder

1 Tablespoon garlic powder

1 Tablespoon onion powder
4 Tablespoons smoked paprika
1 teaspoon salt
1 teaspoon cracked pepper
½ teaspoon cayenne red pepper

Mix above ingredients well and rub on both sides of the ribs and place in a heavy roasting pan (line with foil for an easy clean-up)

Let the ribs sit for about 20-30 minutes

Heat oven to 300 degrees

Cover the pan with foil and let ribs slow cook in oven for 3-3 ½ hours or till just starting to tender.

Let rest for 30 minutes covered then remove and slice into 2-3 ribs per piece

Place ribs on a hot grill and brush on your favorite barbeque sauce to brown up

Close lid and let cook 10-15 minutes (keep checking so they don’t burn)

Serves 8-10

Enjoy!

Creamy Cheesy Potato Casserole

The Gourmet Farm Girl

2 lbs frozen home style or shredded hash brown potatoes

1 family size can cream of chicken soup
1 stick melted butter (½ stick to cut back on fat)
1 cup sour cream
1 t. garlic powder
1 t onion powder
2 cups of blended mild and sharp shredded cheddar cheese
Mix all the above in large bowl and pour into a greased 9×13 glass backing dish, top with 2 cups of cheddar cheese blend
Cover with foil and bake for 50 minutes at 350 degrees
uncover and bake for 10 miutes till golden brown
Serves 10-12
ENJOY!                                               
Barbeque Chicken Sliders

 

The Gourmet Farm Girl
Recipe can be started a day ahead
2 chickens 4-5 lbs each cleaned and patted dry
2 T smoked paprika
1 T chili powder
Salt and pepper to taste
2 packages of 12 baked dinner rolls
Salt and pepper each chicken and place in roasting pan with 2 cups of chicken broth and 1 cup of water
Cover and let bake in a 350 degree oven for 1 ½ hours or until internal temperature reaches 180 degrees and juices run clear
Let cool till able to handle and tear into pieces
Place chicken pieces in refrigerator (store in gallon size plastic bag)
Pour the broth through a strainer and keep for chicken noodle soup or freeze for later use.
The next day or later the same day…
Remove all the meat from the bones and place into 2 quart pan
Tip; Reserve 2 cups of meat for chicken noodle soup. Will keep for another day in the refrigerator or freeze till ready to use.
Pour your favorite barbeque sauce, chili powder, smoked paprika and salt and pepper over the meat and stir with a fork till the meat begins to shred.
Heat through
5-7 minutes
Slice dinner roles and butter
Place on cookie sheet (butter side up) and broil till golden brown
1-2 minutes
Place barbeque chicken on each bun to make a slider size sandwich and stack on a large plate
Makes 24 sliders
Garnish suggestions; coleslaw, fresh sliced avocado, sweet pickles, fresh sliced cucumbers, pepper jack cheese or extra barbeque sauce.
ENJOY!