Mason Recipe Box

Mason Recipe Box: Super Bowl Party Food

Lauren Reuscher — Thu, 09 Feb 2023 18:05:38 +0000

Mason Recipe Box: Super Bowl Party Food Lauren Reuscher Thu, 02/09/2023 - 13:05

The Super Bowl is a perfect opportunity to enjoy (and share) some of your favorite grub. We asked the Mason Nation for a play-by-play of their favorite Super Bowl party food. Try out these favorite recipes, submitted by ��AV faculty and staff. Thanks to all those who shared their recipes.

Chili Cheese Corn Salad

Submitter: Brandon Cantrell, College of Public Health

Ingredients:

2 cans of whole kernel corn (drained)
1 cup diced green pepper
1 cup mayonnaise
1/2 diced red onion
1 8 oz bag shredded cheddar cheese
1 bag Chili Cheese Fritos

Directions:

Mix corn, green pepper, red onion, mayonnaise, and cheese in a large mixing bowl.
Cover and refrigerate the mixture for at least two hours for best results.
Before serving, add crushed Chili Cheese Fritos to the salad and mix throughout. Serve with tortilla chips (preferably scoops).

Notes: Add jalapeno peppers for an extra kick.

Easy Sliders

Submitter: Kelly Chandler, Stearns Center for Teaching and Learning

Ingredients:

Slider buns (i.e. King's Hawaiian)
Sliced deli cheese (Swiss recommended)
Sliced deli meat (ham recommended)
1.5 sticks (12 tablespoons) salted butter
1.5 tablespoons of Dijon mustard
1.5 teaspoons of Worchestershire sauce
1/2 a yellow or white onion, diced

Directions:

Cut the slider buns in half (to form a top and bottom), if they don't already come sliced.
Place the bottom bun layer onto a cookie sheet or in any oven safe pan/dish.
Layer sliders with slices of cheese and meat slices. The thickness of the layers is up to you.
Place the top bun layer atop sliders to complete assembly.
Melt 1.5 sticks of salted butter in a microwave safe bowl.
Mix Dijon mustard, Worcestershire sauce, and diced onion with the melted butter in a mixing bowl.
Drizzle the mixture from the bowl on top of the assembled sliders.
Bake at 350 degrees Fahrenheit for 15–20 minutes.
After they're baked, slice the sliders individually. (You can also slice the slides apart before drizzling and baking instead.)
Serve hot!

Note: Meat isn't required, but if you do want to include meat, go with thinly sliced deli meat.

Philly Cheesesteak Egg Rolls

Submitter: Sam Price, University Events

“Go Birds! Fly Eagles Fly! E.A.G.L.E.S EAGLES!” said Price.

Ingredients:

8–10 egg roll wrappers
1 lb thinly sliced steak, uncooked (ribeye or any cut you like)
1 white onion
8–10 slices white American cheese
1 egg
Salt and pepper to taste
Oil for frying
Ketchup and Cheez Whiz for dipping

Directions:

Sauté onions until golden brown; set aside.
Cook meat in same pan until just cooked through; don't overcook.
Combine meat and onions and let cool.
Lay out egg roll wrappers. Stuff each wrapper with meat and onion mixture; don't overstuff. Break up the white American cheese and add to each roll.
Brush the edges and corners of each wrapper with egg wash (beaten egg and water), roll it up, tucking the sides in. Brush each roll with egg wash and put on a baking sheet.
Bake at 350 degrees Fahrenheit until golden brown.
Serve with ketchup and Cheez Whiz for dipping.

Notes: Adjust the spice with the cayenne. Add more for more spice, or add hot sauce to your serving if you want more heat. Blend to your preferred consistency. You can also fry these in a pan with oil or fry in an air fryer for a crispier texture.

Tip: These can be made ahead of time or even frozen before frying.

White chicken chili. Photo by Melanie Balog

White Chicken Chili

Submitter: Melanie Balog, Strategic Communications

Credit and instructions: The Washington Post

Tips: The crispy tortilla topping gives the chili a chip-and-dip vibe. Kids can help with crumbling the baked tortillas. (But if you want to skip that step you can always use pre-cut tortilla strips from the salad aisle.)

Balog uses cannellini beans or Northern white beans instead of hominy. It's great with your favorite salsa on top, along with sour cream or yogurt, as suggested.

“This is not strictly a Super Bowl recipe, but it is a crowd-pleaser that my family asks for as soon as the weather turns cold. It's such a fan favorite at my house that we had it for dinner on Christmas last year!” said Balog.

Buffalo Chicken Roll-ups

Submitter: Lauren Reuscher, Strategic Communications

Ingredients:

8 tortillas
2 cups shredded chicken
1 cup shredded cheddar cheese
2 8 oz packages of cream cheese, softened
1/2 cup Frank's Hot Sauce (add more or less, if desired)

Directions:

Combine cheddar and cream cheese with a hand mixer until creamy.
Add Frank's to desired taste.
Mix in the chicken.
Spread onto each tortilla in a thin, even layer. Leave an inch or so uncovered around the edges.
Roll up tight and wrap in plastic wrap. Repeat with all the tortillas.
Refrigerate and slice into 1-2 inch pieces after at least one hour.

"When you slice them up, you can just eat the end pieces that don't look as neat. Something for the chef. These are usually a hit at potlucks and parties," said Reuscher.

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Faculty and Staff News

Mason Recipe Box: Favorite Fall Recipes

Lauren Reuscher — Thu, 17 Nov 2022 15:57:30 +0000

Mason Recipe Box: Favorite Fall Recipes Lauren Reuscher Thu, 11/17/2022 - 10:57

Try out these favorite fall recipes, submitted by ��AV faculty and staff. Thank you to all those who shared their recipes.

Tex Mex Chicken Soup. Photo by Alecia Bryan

Tex Mex Chicken Soup

Submitter: Alecia Bryan, College of Humanities and Social Sciences
Credit and instructions: All Recipes

“This is our go-to soup when the weather changes. I made this soup to mark the first day of the season, when we finally had to turn on the heat (we try to see how long we can last each year!). This recipe is a crowd pleaser and also great to share with neighbors or reheat for leftovers,” said Bryan.

Tips: The recipe is intended to make with turkey, but Bryan uses chicken. To make this easier, you can shred rotisserie chicken. You could also cook chicken ahead of time and shred it, and keep it on hand in the freezer. Bryan uses chicken broth instead of water and bouillon. She also encourages you to consider tripling the amount of garlic used in the recipe. Toppings can include sour cream, cilantro, microgreens, or green onions.

Pumpkin Waffles

Submitter: Beth Olchowski, Schar School of Policy and Government
Credit and instructions: epicurious

“This is one of my daughter's favorite recipes, and we often make them together after visiting a pumpkin patch to choose our Halloween pumpkin. They smell like fall!” said Olchowski.

Equipment needed: Waffle iron (preferably nonstick)
Tip: If serving these waffles with maple syrup, you can reduce the amount of brown sugar in the recipe.

Lentil Soup

Submitter: Tasneem Amrou, Admissions

Lentil Soup. Photo by Tasneem Amrou

“This soup reminds me of rainy days at my grandmother's house. It is a tradition to cook lentil soup when it rains. Lentil soup was a staple at her kitchen, and we loved it with a squeeze of lemon juice. It's warm, delicious and comforting,” said Amrou.

Ingredients:
1 ½ cups red lentil
1 medium onion
1 medium potato
1 cup baby carrots
1 bouillon cube (can be replaced with vegetable or chicken stock)
½ tablespoon cumin powder
1 tablespoon turmeric powder
1 teaspoon allspice
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon neutral oil
5 cups water, or as desired

Directions:

Sauté all vegetables in oil for a few minutes.
Add the water and bring to a boil.
Add the spices. Cover and let it simmer until all veggies are tender.
Blend using a hand blender or a regular blender. Adjust consistency as desired by adding more water.
Serve warm with lemon juice, crushed red pepper, or fried pita bread.

Cornish Pasties

Cornish Pasties. Photo by Lizzie Barnfield

Submitter: Lizzie Barnfield, College of Engineering and Computing

“This recipe is a taste of home for my husband, Rob, who is originally from Bristol, England. It also reminds me of the Greggs pasties that got me through my undergrad at Durham University, though it's a little fancier than those! This is the first recipe we break out in my household whenever the weather gets cold and rainy—it's the ultimate comfort food,” said Barnfield.

Ingredients:

Pastry crust:
500g all-purpose flour
200g lard
100g cold butter
1 teaspoon salt
About ½ cup cold water
1 egg (optional)

Filling:

1 lb skirt steak, uncooked
1 large onion
3 cups potato
½ cup rutabaga
2 tablespoons butter
1 teaspoon salt
½ teaspoon dried parsley
1 teaspoon fresh-ground pepper

Directions:

Prepare the pastry by mixing the lard, butter, and salt into the flour until the mixture has a sandy consistency. Mixing by hand is fine, but a food processor can speed up this step.
Add cold water slowly to make a firm but not too sticky dough.
Roll into six balls and refrigerate for at least 30 minutes.
Preheat oven to 375° F.
For the filling, chop the beef and potato into ¼ inch pieces and mince the onion and rutabaga.
Combine the beef, potatoes, onion, and rutabaga in a large bowl, adding salt, pepper, and parsley.
Melt the butter and add it to the filling, stirring to mix well.
Roll out the chilled pastry dough, then mound about 1 cup of the filling along the upper half of each round, leaving a 1 inch margin at the top.
Brush the pastry all the way round the edge with beaten egg or water, then carefully draw up the pastry to cover the filling. Crimp or pinch the pastry together to seal.
Lift each pasty onto a non-stick baking tray (or tray lined with parchment paper) and brush with the remaining egg to glaze.
Bake the pasties for 1 hour, then remove from oven and rest for 5 minutes before serving.

Tips: Cornish pasties are best served with a side of English Heinz baked beans, if you can find them. Skirt steak and Yukon gold potatoes are great for this recipe, but any marbled beef and any type of potato works.

Prof. Foxwell's Award-Winning Chili

Submitter: Harry J. Foxwell, School of Computing

“I won a chili cook-off in one of my prior industry jobs. You can add various other flavorings that you might like to try: a bit more cumin, some barbeque sauce, even some leftover rice to add a bit of substance to the chili. Be creative and flexible! I add some salt and some ground pepper for spiciness; your choice for how spicy to make it," said Foxwell.

Ingredients
1 medium sweet onion, cut into medium pieces
1 medium bell pepper (red, yellow, or green), cut into medium pieces
1 pound of meat (ground beef, chicken, or turkey)
¼ cup of chili powder
¼ cup of rice vinegar
2 cans of kidney beans (rinsed)
2 cans of Campbell’s Tomato Soup

Directions:

In a large/deep frying pan, sauté the onion and pepper in oil (butter, olive oil, or sesame oil).
Add 1 pound of meat (ground beef, chicken or turkey).
Mix in the meat, stir with the pepper and onion until cooked.
Add chili powder and rice vinegar.
Add kidney beans (rinsed).
Add Campbells’ Tomato Soup.
Cook on low heat for an additional 30 minutes.
Serve on top of some cornbread; top with cheddar cheese.

Tips: Use diced or cubed hash brown potato instead of meat for vegetarian chili. Don’t use a strong flavored vinegar, like apple.

Coconut Curry Lentil Soup

Submitter: Jennifer Nassetta Lawler, College of Science
Credit and instructions: Vegangela

“The first time that we had our son's girlfriend over for dinner, I wanted to make something simple and delicious—as well as failproof. When cooking for others, I tend to be overly worried that I'm going to dry out the meat or overcook the veggies, etc. It was a lovely meal with great conversation. Though it isn't the reason that they are now happily married, this flavorsome soup sure didn't hurt!” said Lawler.

Note: This is written as a vegan recipe. It can be modified with different broths, depending on your dietary preference. Lawler says it is great as a soup or served over rice or potatoes. Try adding a can of chickpeas, too.

Slow Cooker Black Bean Soup

Submitter: Valerie Dunn, Office of University Advancement and Alumni Relations

“I've been making this for years. My kids are always so excited when it's black bean soup night. I use cheddar, sour cream and avocado for garnish. Also serve with homemade cornbread or biscuits. Tortilla chips are fun too,” said Dunn.

Ingredients:

1 pound dry black beans, soaked overnight
4 teaspoons diced jalapeno peppers
6 cups chicken broth
½ teaspoon garlic powder
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
¾ teaspoon ground black pepper
½ teaspoon hot pepper sauce

Directions:

The night before: Sort and soak the beans.
The day of: Drain black beans, and rinse.
Combine beans, jalapenos, and chicken broth in a slow cooker.
Add garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
Cook on high for 4 hours. Reduce heat to low, and continue cooking for 2 hours, or until you are ready to eat.

Tips: Adjust the spice with the cayenne. Add more for more spice, or add hot sauce to your serving if you want more heat. Blend to your preferred consistency.

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