Well cooks, this coming weekend is going to have us busy in the kitchen fixing our favorite foods, for the big Super Bowl Party! Yes, I too am planning my dishes, so I have already started a grocery list, in my head, thus far. Now you’re going to ask me what I’m serving. I am trying to prepare things in a healthier fashion for all parties. I’m looking at homemade pizza on a healthy crust, which is not homemade. Pinwheels made with spinach shells and a yummy cream cheese interior. ‘Maybe’ this dip or a selection of fresh vegetables. I haven’t quite figured out the sweet part as of yet.
This little corn dip is usually a big hit with football crowds. Because it tends to be a little on the ‘firm’ side I like to use a Frito chip for a firm dip and a tortilla scoop if it’s on the softer side. Probably what you will like best is the ability to make this early in the week. The flavors get only better when they sit for a few days in the refrigerator.
Everything about the big game calls for planning. Kick-off is 6:30pm. This means things should start warming up on the food around 5:30pm. We’ll start with the small stuff and then prepare the pizzas. Remember to have lots of beverages set out. And with this type of event the food is best situated in a walk-by style. Prepare as much as you can ahead of the game so you too can enjoy. For me this means I’ll make my pinwheels on Saturday and get all the pizza toppings ready.
Take a look at the easy peezy recipe below and start pushing the creative juices as you finesse your own take, on this corn spread.
You can use frozen or canned corn. The shoe peg corn wouldn’t stand out as much as yellow, but it would be great in flavor. You will note that I drained the corn and put it directly into the recipe. Hm…you could probably enhance the corn by sautéing it in butter.
I’ve also provided suggestions for making the dip softer or firmer so it can be made into a tighter dip/spread. Some folks might look into adding cilantro or other herbs. My former assistant, Bonnie, would probably go after cumin and chili powder, in the corn, while she was sautéing it.
There is dry Ranch dressing in this recipe. I’m not a huge fan of this approach these days, so I’m going to add my recipe for dry Ranch Dressing. If you’re like me all the extra salt is not top on the list. Just put some of my mixture in, stir and sample, until it pleases your palate.
Oh my, I just had another idea! Clean 3 large peppers and cut into 8 squares each. Use a tablespoon scoop and put the corn dip inside a pepper shell instead of crackers, tortilla chips or corn chips. Spread the dip inside tortilla shells, chill and then cut into pinwheels.
Get the family involved in preparing dishes, this is how the kids and grandkids learn the art of ‘hospitality’. It seems to be a dying art these days. Having hospitality means being hospitable to guests and making them feel comfortable.
If you’re wondering how my new job is going, I would tell you, great. I have a great team in Stone County OACAC serving the needs of those not as fortunate.
I park right in front of my office and have weekends off with my family. For this I am so grateful. This week marks my 3rd month. I miss the friends I’ve made through the culinary school, at Silver Dollar City.
OK, enough reflection, let’s move towards a better day tomorrow than yesterday.
GO CHIEFS!!! Simply yours, The Covered Dish. www.thecovereddish.com.
Spicy Corn Dip
1 (8 ounce) package softened cream cheese
1 package (Makes 32 ounces) dry Ranch Dressing Mix
1 (11 ounce) can, drained Mexicorn
1 can Ro-Tel Tomatoes, undrained
4 ounces sour cream
4-6 small green onions, finely chopped
Soften cream cheese and stir in the dry dressing mix blending until smooth. Add the corn, Rotel, sour cream and the finely diced green onions. This is good to make the night before allowing the flavors to blend. Serve with your favorite Tortilla chips. Makes approximately two cups of dip.
There are a multitude of options for this dip. For starters you could omit the draining the Ro-Tel Tomatoes and not even use the sour cream! If the dip was softer than you like add a finely shredded cheddar cheese or pepper jack which would firm up the dip even more and add flavor. Consider additional green chilies, jalapenos, cilantro, chili powder or even a shake or two of hot sauce.
One last alternative would be to sauté’ the corn before it’s put into the dish. Browning the kernels very slightly.
Ranch Dressing
3 teaspoons sugar or sugar substitute
1 teaspoon dry mustard
3 teaspoons ‘Black Kettle’ Seasoning Spice
2 teaspoons garlic powder
1 teaspoon white pepper
2 tablespoons dry parsley
1 cup Hellman’s mayonnaise
1 cup sour cream
1/2 cup half and half to thin, may use a bit more
Mix all the dry ingredients together and place in a sealed container; the dry mix will yield 5 tablespoons. Combine 1 1/2 tablespoons of dry spice mix with the mayonnaise, sour cream and half and half. Refrigerate to allow flavors to blend. The dressing recipe when made in this fashion yields about 2 cups of ranch dressing. If you like it thinner simply add more half and half. If you’re using it for a dip I suggest leaving it thicker. This should hold for a week or two in the refrigerator.
If you do not have access to ‘Black kettle’ consider using onion powder, paprika, a small amount of dry dill and other favorite spices to make 3 teaspoons of your favorite seasoning spice.
Black Kettle is great on everything from eggs to steak rubs and fries. We use it in our home on literally every dish. The creator is Mr. Jim Jeffries from Camden Point, Missouri.
Healthy Ranch Dressing
1 cup buttermilk
6-7 ounces plain Greek yogurt or sour cream
1/4 cup regular mayonnaise
1 1/2 teaspoons dry ranch mix
By using these ‘wet’ ingredients we have substantially cut the amount of sodium by 75%, not to mention fat and sugars. Yields about 1 1/2 cups of dressing
