Monday, January 31, 2011

Foodbuzz Tastemaker: ConAgra

I know I've sung the praises of Foodbuzz a few times now in posts about cool products that I've had the pleasure of testing through their Tastemaker Program but I am here to do it again, this time it's some items that are well loved pieces of most home cook's repertoires, peanut butter (specifically Peter Pan) and Rotel. I recently was fortunate enough to receive a nice package of ConAgra products (in addition to the aforementioned there was a nice big can of PAM spray and a can of Hunt tomatoes that will surely see chili soon!) and a super cool HD Flip Cam! Normally I would do anything to keep myself behind the camera instead of in front of it but the stipulation was that part of the deal was to film some of your favorite SuperBowl recipes...so in front of the camera I got stuck! Oh well, just don't make fun of me and somehow I'll survive :)

While I only provided footage of one recipe, I made a number of 'Bowl' recipes that I wanted to share, for those of you who know me, pro football isn't usually my shtick but since the Horns were in a pretty sorry state this year I have to watch something!

As I pondered what to do with my ConAgra bounty I realized the easy (and fun) course of action involved preparing a dish for each team playing....and of course I can't forget a "Dallas" dish to honor the Jerrydome where it's being held and lastly I had to pay a little homage to the Saints as the last champ.

So without further adieu, in the order that they were served:

As a tribute to the Steelers:

Terry Bradshaw's Blue Cheese Chips
*This was modified to make it slightly less calorie laden

12oz Thick Cut Kettle Chips
2oz Blue Cheese Crumbles
1/2 cup Bacon Crumbles
3 Green Onions, sliced on a bias, green parts only
1/2 Red Bell Pepper, roasted and then diced
Seasoned Sour Cream (recipe to follow)

1. Spread chips evenly on an oven safe dish. Dollop with sour cream and then sprinkle bacon bits over the top. Bake at 350 for 2-4 minutes.
2. Remove from oven and sprinkle with remaining ingredients.

Seasoned Sour Cream
6oz Light Sour Cream
1oz Mayonnaise
1 Tsp Lemon Juice
1/2 Tsp Worcestershire sauce
1/2 Tsp Garlic Powder
1/2 Tsp Paprika
1/2 Tsp Celery Salt
1/2 Tsp Cayenne
1//8 Tsp Curry Powder




While it's not my creation these were a certain hit, everyone loved the chips and they complimented the traditional buffalo wings well!

As my tribute to the Packers:
Spicy Cheesehead Cheddar Ball
8oz Softened Light Cream Cheese
1/2 Tsp Cayenne
1 14oz can well drained Rotel
4oz Sharp Cheddar Cheese, shredded
1/2 Cup Bacon Crumbles

Mix all together, shape into a ball, wrap in plastic wrap and chill overnight. Serve with crackers



While I, like many of my Texas-brethren, am conflicted in my feelings about the new home of the Cowboys I can't deny that it's a pretty fab home for this years SuperBowl, so in homage to the Stadium:

Jerrydome (Cowboy Stadium) Tex Mex Pizza
1 Cornmeal Pizza Crust (recipe to follow)
1/2 14oz can rinsed and drained black beans
1 14oz can Rotel Tomatoes
8oz shredded cheese
1 1/2 cups Cilantro Pesto (recipe to follow)
(Fajita meat would be good but I didn't use any)
1/2 Medium Red Onion, thinly sliced

Layer pesto, cheese and toppings onto crust, bake at 500 for 8-10 minutes.

Cornmeal Crust
2 Tsp Active Dry Yeast
Pinch Sugar
2/3 Cups Warm Water
1 2/3 Cups All Purpose Flour
1/4 Cup Cornmeal
1 1/2 Tsp Salt
2 Tbsp Olive Oil

1. Sprinkle yeast and sugar over warm water and let it bubble/foam up (takes appx. 10 minutes).
2. Mix flour, cornmeal and salt together in a large bowl, make a well in the center and add in yeast mix.
3. Knead well for 7-10 minutes then set aside in a warm, draft-free location for 1 hour or overnight in the fridge.

Cilantro Pesto
1/4 Cup Toasted Pecans
2 Cloves Garlic
2 Cups Cilantro Leaves
1/2 Cup Olive Oil
2 Tbsp Lime Juice
1 Tbsp Lemon Juice
1/2 - 1 Tsp Hot Sauce
Salt & Pepper to Taste

Blend all together in a blender or food processor until desired consistency.



Last but certainly not least, as a fond reminder of a city that is dear to my heart and the underdogs who showed everyone last year, New Orleans Saintly Peanut Butter Pie!

New Orleans Saintly Peanut Butter Pie
1 8oz light cream cheese, softened
1/2 Cup Sugar
1 Cup Peter Pan Peanut Butter
8oz Light Whipped Dessert Topping, at room temperature
1/2 Tsp Vanilla
1 Cup Pretzels, crushed
3 Tbsp Butter, Melted
Chocolate, optional to shave over the top.

1. Mix crushed pretzels and butter and press into pie plate, bake at 350 for 8-10 minutes. Remove from oven and let come to room temperature.
2. If desired, drizzle melted chocolate over the bottom of the crust and allow that to set as well.
3. Mix cream cheese, sugar, peanut butter, vanilla, and whipped topping together very well (so no lumps exist) then pour into shell and chill overnight.
4. Shave chocolate over the top the next day if desired.





I wanted to give one big THANKS to Foodbuzz and ConAgra for the neat package of stuff I got to use to show-off some favorite Football foods, hope everyone has a Happy Superbowl!

4 comments:

grace said...

tasty, tasty noshes! i had to laugh--chips, cheese, and bacon, made lighter by using low-fat sour cream. at that point, why bother? :)
seriously, great post.

Reeni said...

You did a great job on the video! And the pie looks positively delectable - my favorite combo. Everything sounds over the top delicious - love the pizza!

5 Star Foodie said...

This is a perfectly themed super bowl feast for this year - I love your tributes and all the dishes sound super tasty! Love the video too!

Chef Fresco said...

Mmm everything looks delish! Esp that pizza with the homemade pesto!