Just in time for the big game, we asked some of the moms from around The Local Moms Network for their absolute favorite football recipes. From French Onion Dip to Chicken Chili, here are a few to try!
French Onion Dip from Beach Cities Moms
FRENCH ONION DIP
- 2 Tablespoons extra-virgin olive oil or avocado oil
- 1 medium leek, white and light green part only, diced
- 1 cup (8 oz) full-fat sour cream
- 1 cup (8 oz) full-fat plain Greek Yogurt
- ¾ teaspoon onion powder (or granulated onion)
- ¾ teaspoon sea salt
- serving suggestions: potato chips, pretzels, veggies
- Heat the oil in a medium skillet over medium heat. Add the leeks and sauté. Once they start to develop a little color, turn the stove down to medium-low. Continue stirring until the develop even more color, then turn the stove down to low. Continue cooking a low for a few more minutes until golden brown. The whole process should take about 10 minutes.
- Meanwhile, combine the remaining ingredients in a bowl. Add caramelized leeks and stir to combine. Refrigerate until ready to serve.
- I highly prefer leeks in this recipe because they are a bit milder than an onion and seem to melt into the dip once caramelized. However, if you can’t find leeks or don’t have any on hand, you can substitute a small diced onion in its place. You still want to caramelize the same way; it will just take longer than the leek.
- To dice the leek, make 4-6 lengthwise cuts down the leek, leaving the root end intact. Then make cuts crosswise down to the root end and you should end up with a dice.
- This dip can be made 3 days in advance and is even more delicious if it can sit in the fridge overnight before serving.
Chicken and Bean Chili from Westport Moms
This recipe was contributed by Robin Barrie, a Westport-based nutritionist.
INGREDIENTS (serves 4-6):
- 1 Tbsp olive oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 chipotle pepper plus 1-2 tsp of sauce adobo sauce
- 1 red/orange/yellow bell pepper, diced
- 1 jalapeno, deseeded and diced (optional)
- 1½ cups Otamot Organic Essential Sauce
- 1 cup vegetable broth
- 1/2 cup water
- 2 15-ounce cans no salt added white beans (or beans of choice), drained and rinsed
- 2 cups fresh spinach
- 1 pound ground meat of choice (I use ground chicken!)
- Heat olive oil in pan on medium high heat. Add onion and garlic and sauté 5-7 mins until they begin to caramelize.
- Add ground meat and cook until opaque or almost cooked through.
- Add this mixture plus all other ingredients to crockpot/slow-cooker. Set for 5-7 hours on low, and ENJOY when it’s done!
- Heat the olive oil in a large pot on medium high heat. Add the diced onion and sauté until they begin to caramelize, about 5-7 minutes. Turn down the heat to low, add the garlic, chili powder, cumin and paprika and sauté until the mixture is fragrant, 1-2 minutes more
- Finely chop one chipotle pepper and add to pot with 1-2 tsp of the adobo sauce from the can, the diced bell peppers, spinach, and the Otamot Organic Essential Sauce.
- Add the vegetable broth, water, and beans to the pot, and season with kosher salt and black pepper as desired. Increase the heat to bring the chili up to a boil then reduce heat to low.
- Sauté ground meat in a separate pan until opaque/almost cooked through, and add to pot.
- Simmer for 30-45 minutes to allow all the flavors to blend together.
- Serve the chili in bowls and garnish with your choice of crackers, diced onion, cheese, yogurt/sour cream, diced avocado, chopped cilantro, and/or freshly cracked black pepper as desired.
For more delicious recipes from Robin, follow her @Robinbarrie
This recipe was shared by Chicago Food Blogger The Kittchen.
- 1 1/2 cups 1% or 2% Milk
- 1/4 cup Flour
- 1 1/2 cups Sharp Cheddar Cheese, cubed (I used yellow cheddar)
- 2 1/2 cups Rotisserie Chicken, shredded (this was all the meat from 1 chicken)
- 1/2 – 3/4 cups Franks Hot Sauce
- 2 tablespoons cup Blue Cheese
- Serve with Tortilla Chips
- Place the shredded chicken in a bowl, and pour the Franks hot sauce over. It will take about 3/4 cup of completely soak the chicken, but you might want to use less sauce if you want to make a more mild dip. Plus, you can always add more hot sauce later.
- Heat the milk in a saucepan over medium heat. Whisk in the flour until it is completely incorporated. Bring the milk and flour mixture to a slow boil, while whisking frequently. Once the mixture boils, stir constantly, letting the sauce thicken for 1 minute.
- Add the cheese to the sauce, and stir until melted. Then season with salt and pepper to taste. Reduce the heat to low.
- Stir the chicken into the sauce. Taste the sauce and add more hot sauce if you like.
- Pour the dip into a bowl, top with the blue cheese, and serve immediately with some dips. Or if you aren’t serving the dip right away, keep the dip warm in a 300 degree oven, and add the blue cheese once you are ready to serve.
Artichoke Dip from Greenwich Moms
This is Layla’s mother-in-law’s recipe!
1 8 oz can of artichokes
1 cup of mayo
1 cup of grated parmesan cheese
2TB dried onions/oregano/garlic powder/pepper
- Drain artichokes and cut into small pieces.
- Place in casserole dish.
- Bake 30 minutes until crust forms.
- Serve with crostini or dry wafers. Enjoy!
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