A Super Bowl menu even a kitchen novice can make


Mexican Pork and Bean Chili requires no expertise in the kitchen to put together for a Super Bowl party.

The Associated Press
Published: Wednesday, January 31, 2007 at 6:01 a.m.
Last Modified: Wednesday, January 31, 2007 at 12:00 a.m.

Real men don't rely on significant others to cater their Super Bowl parties. With a bit of planning and the right recipes (read as easy), even a kitchen idiot can pull together a Bowl bash that keeps guests munching during the big game.

Mexican Pork and Bean Chili

(Start to finish: 40 minutes)

2 teaspoons olive oil

1 cup chopped yellow onion, divided

1/2 pound pork tenderloin, fat removed, cut into -inch cubes

1 celery stalk, chopped

1 small green pepper, chopped

2 cups canned red kidney beans, rinsed and drained

2 cups canned no-salt diced tomatoes

1/2 cup frozen or canned corn kernels (if canned, drain)

1 tablespoons chili powder

2 teaspoons ground cumin

Salt and freshly ground black pepper

In a large nonstick skillet, heat oil over high heat. Add the meat, celery, green pepper and all but 2 tablespoons of the onion. Cook 5 minutes, tossing to brown meat on all sides.

Add beans, tomatoes, corn, chili powder and cumin. Lower heat to medium and simmer 15 minutes. Season with salt and pepper to taste. Serve in large bowls.

Makes 2 servings.

Nutrition information per serving: 598 cal., 15 g fat, 84 mg chol., 727 mg sodium, 44 g pro., 77 g carbo., 29 g dietary fiber.

— Recipe from Linda Gassenheimer's "Prevention's

Fit and Fast Meals in Minutes," Rodale, 2006, $19.95

Chili-Garlic Shrimp

(Start to finish: 20 minutes)

1 pound peeled and deveined fresh large shrimp

1.6-ounce package buffalo wing seasoning

5 tablespoons unsalted butter

2 teaspoons bottled minced garlic

1/4 teaspoon (or more, to taste) red pepper flakes

1/4 cup coarsely chopped fresh cilantro

2 teaspoons lime juiceLime wedges (optional)

Rinse the shrimp with cold water, drain and pat dry with paper towels. Combine shrimp and buffalo wing seasoning in a large plastic bag and shake to coat evenly. Set aside.

In a large skillet over medium heat, combine butter, garlic and red pepper flakes. When butter has melted, increase heat to medium-high, being careful not to burn butter or garlic.

Add the shrimp when the butter begins to pop and sizzle. Cook and stir for 4 to 5 minutes, or until shrimp is opaque and cooked through. Be careful not to overcook. Remove the pan from the heat and stir in cilantro and lime juice. If desired, garnish with lime wedges. Serve hot. Makes 4 servings.

— Recipe from Sandra Lee's "Sandra Lee Semi-Homemade

20-minute meals," Meredith, 2006, $19.95

Salsa Verde

(Start to finish: 5 minutes)

1/2 cup extra-virgin olive oil

9 anchovy filets, drained, patted dry, minced

6 tablespoons finely chopped fresh flat-leaf parsley

3 tablespoons finely chopped fresh rosemary

3 tablespoons finely chopped fresh thyme

3 tablespoons finely chopped fresh mint

1 teaspoon white wine vinegar

1/8 teaspoon freshly ground black pepper

In a small bowl, mix together all ingredients. Serve with chips or grilled meats.

Makes 3/4 cup.

— Recipe from Brett McKee, chef and owner of Oak Steakhouse in Charleston, S.C.

Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.

Comments are currently unavailable on this article

▲ Return to Top