Super Bowl Feast from Katie Lee

"The Early Show" started the Super Bowl XLIV party a couple of days early, but it's not too soon to think about your own party plans for Sunday.

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Part of your planning will certainly include what your fan friends will eat. So what tasty treats can you make that will fill them up?

Never fear: "Early Show" contributor Katie Lee has a Super Bowl feast that's sure to please. Lee suggested several of her simple party recipes that will fill your fans up, but have them begging for more.

Lee who doesn't like to watch football regularly says she makes an exception for Super Bowl Sunday.

"Over-the-top commercials and anything-can-happen halftime performances keep me highly entertained. I barely even take notice of the main event," she said. "Super Bowl Sunday is all the justification I need to over-indulge. I like to think of it as the Thanksgiving of junk food. If I were the betting type, my money would be on the disappearance of these treats before the first touchdown is scored."

RECIPES:

Chili-Cheese Dip

When I was in college we used to melt cheese and chili in the microwave on movie nights. I recreated my college junk food obsession with this chili-cheese dip that only takes a few more minutes than the microwave version. It's so good -- seriously, I need to step away from the tortilla chips.

INGREDIENTS:
1 pound ground sirloin beef
1 packet taco seasoning
1 (16 ounce) jar salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes

METHOD:
In a medium skillet over medium heat, brown beef. Remove beef from skillet and drain on paper towels. Return to skillet and add taco seasoning and salsa. Bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar cheese and cream cheese and cook until just melted. Serve hot with tortilla chips.

Yield: serves 6 to 8 (about 3 1/2 cups)
Prep Time: 5 minutes
Cook Time: 20 minutes

Buffalo Chicken Quesadillas
I love the spicy flavors of buffalo chicken wings, but I usually only have them when I'm dining out. Making wings at home can be messy, but by using a store-bought rotisserie chicken with these quesadillas, I get all the same flavors but none of the mess. I like to serve my quesadillas with blue cheese dressing and celery sticks.

INGREDIENTS:
1 store-bought rotisserie chicken, shredded (about 4 cups)
3/4 cup buffalo sauce
2 cups shredded Monterey jack cheese
12 flour tortillas (soft taco size)
Nonstick cooking spray
Blue cheese dressing (from Steakhouse Night)
Celery sticks

METHOD:
In a large bowl, combine chicken with sauce and stir until evenly coated. Add cheese and toss to combine.

Evenly divide chicken mixture on six tortillas and top with remaining six tortillas.

Heat a large skillet over medium heat and coat with cooking spray.

Cook quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.

Yield: 6 quesadillas (serves 6 to 8)
Prep Time: 20 minutes
Cook Time: 25 minutes

Insanely Good Turkey Tacos
My friend Steve made me these tacos, named for his father, Herbie, who taught him the recipe. They are, without a doubt, the best tacos I have ever eaten. His secret ingredient is cheap Italian salad dressing. Amazing. Have an extra napkin handy because, as Steve says, "If they're not dripping down your hands, you didn't do something right."

INGREDIENTS:
For taco meat:
2 tablespoons canola oil
1/2 cup cilantro, minced
1 bunch scallions, thinly sliced
2 pounds ground dark-meat turkey
2 tablespoons of garlic salt
1/4 cup of chili powder
1 7-ounce can of chopped green chilies (medium heat)
1/4 cup of hot taco sauce (plus more for serving)
1/4 cup of green taco sauce (plus more for serving)

For salad:
1 head of iceberg lettuce, shredded
1 bunch scallions, thinly sliced
1/2 cup cilantro, minced
2 ripe tomatoes, chopped
1 ripe avocado, diced
1/2 cup Italian-style vinaigrette dressing, such as Ken's

For shells:
24 white corn tortillas
1 cup canola oil

For garnish:
1/2 pound shredded cheddar cheese
1/2 cup sour cream

METHOD:
In a large skillet over medium-high heat, heat the oil, cilantro, and green onions. Add chilies and cook 1 minute, stirring constantly. Stir in turkey, using a wooden spoon to break up the meat. As meat is browning, stir in garlic salt and chili powder. When turkey has cooked through, stir in the hot sauce and green sauce. Lower the heat to a simmer. Stir occasionally.

As meat simmers, toss all salad ingredients with dressing.

To make the shells: In a frying pan, heat oil over medium high heat.

Line a baking sheet or large plate with paper towels. When the oil is hot, use tongs to place each tortilla gently in oil one at a time.

After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip and cook an additional 20 seconds.

Lift out of oil and drain on paper towels. *The shells will not be too crisp when they come out of the oil.

But, they become too crisp to stuff if cooked any longer.

Assemble tacos by spooning meat into shells, topping with cheese, salad, and sour cream.

For more recipes, go to Page 2.
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