olive oil

Winning Recipes for Your Super Bowl Party

We're just days away from the "big game," so now is the time to get your Super Bowl menu in order. 

Chef John with Catering by John is sharing some delicious recipes that are sure to be a hit at your Super Bowl party. 

New recipes will be added to this article every day this week. Join us on the NBCWashington Facebook page every morning at 7:35 a.m. for a live demonstration of each recipe.

Turkey Chili

Prep time - 20 minutes

Cook time - 40 minutes

Serves - 8 to 10

Ingredients:

  • 3 lb.lean ground turkey
  • 2 tablespoons olive oil
  • 1 cup, chopped sweet onions
  • 1 large red bell pepper, chopped
  • 1 ½ teaspoon salt, divided
  • 4 cloves garlic, pressed or minced
  • 2 tablespoons chili powder
  • 1.5 tablespoons sugar
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 teaspoon dried oregano
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
  • 2 cans (16 ounces each) red kidney beans, rinsed and drained
  • 2 cups low-sodium chicken stock
  • 1 bay leaf
  • 1 tsp fresh basil

 Instructions:

Place a large Dutch oven or heavy-bottomed pot on medium heat. Warm the olive oil until shimmering. Add the chopped onion, bell pepper, minced garlic and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about five to seven minutes.

Add the ground turkey, garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 10 minutes.

Add the diced tomatoes and their juices, the drained kidney beans, chicken stock and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary. Allow chill to simmer for 30 minutes before removing from heat. 

For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (You could also blend the chili briefly with an immersion blender or mash it with a potato masher until it reaches a thicker, more chili-like consistency.)  

Add the chopped basil, stir to blend. Add salt to taste. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about four days.

Vegetarian Chili

Prep time - 20 minutes

Cook time - 40 minutes

Serves - 8 to 10

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • ½ teaspoon salt, divided
  • 4 cloves garlic, pressed or minced
  • 2 tablespoons chili powder*
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika*
  • 1 teaspoon dried oregano
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • 1 to 2 teaspoons sherry vinegar or red wine vinegar or
  • lime juice, to taste.

Instructions:

Place a large Dutch oven or heavy-bottomed pot on medium heat. Warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about seven to 10 minutes.

Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary. Allow chill to simmer for 30 minutes before removing from heat. 

For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (You could also blend the chili briefly with an immersion blender or mash it with a potato masher until it reaches a thicker, more chili-like consistency.)  

Add the chopped cilantro, stir to blend. Add vinegar and salt to taste. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about four days.

Hot Jumbo Lump Crab Dip

Prep time - 15 minutes

Cook time - 35 minutes

Servings - 3 cups

Ingredients:

  • 1 lb. jumbo lump crab meat
  • 2- 8oz pkg. cream cheese (soften)
  • 1 cup mayonnaise
  • 3/4 cup grated Parmesan cheese
  • 3 Tbsp. minced green onion (scallion), white and green parts
  • 2 large galic cloves, minced
  • 4 tsp. Worcestershire sauce 
  • 4 tbsp. fresh lemon juice
  • 2 tsp. hot sauce 
  • 2 tsp. Old Bay seasoning
Instructions:

Preheat oven to 325 degrees Fahrenheit

Combine all ingredients, except crab meat, in bowl.

Fold crab meat until thoroughly mixed. Adjust seasoning to taste. 

Pour into casserole dish and bake for 35 to 40 minutes until lightly golden on top.

Serve hot.

Spinach and Artichoke Dip

Prep time - 10 minutes 

Cook time - 20 to 30 minutes 

Servings - 15 

Ingredients:

  • 2 cups Parmesan cheese
  • 1 (10 ounce) box frozen chopped spinach, thawed and drained of excess liquid
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 2⁄3 cup sour cream
  • 1 cup cream cheese
  • 1⁄3 cup mayonnaise
  • 2 teaspoons garlic, minced
Instructions: 

Preheat oven to 375 degrees Fahrenheit.

Mix Parmesan cheese, spinach and artichoke hearts together.

Combine remaining ingredients and mix with spinach mixture.

Bake for 20 to 30 minutes.

Serve with crackers or toasted bread.

Vegan Spinach and Artichoke Dip

Prep time - 10 minutes 

Cook time - 10 minutes 

Servings - 8 to 10

Ingredients:

  • 1 tbsp. olive oil
  • 3 large cloves garlic, diced
  • 12 oz. marinated artichoke hearts, chopped into bite sized pieces
  • 4 cups baby spinach, diced
  • 1/4 cup vegan mayo
  • 8 oz. vegan cream cheese
  • 1/2 tsp. garlic powder
  • salt and pepper to taste
  • 1/4 cup vegan Parmesan
  • Bread slices or tortilla chips

Instructions:

Preheat oven to 400 degrees Fahrenheit.

Heat olive oil in a pan over medium heat. Add garlic and saute for 1 minute, stirring frequently. Add artichoke hearts and spinach and saute until spinach is wilted. Add cream cheese, mayo, garlic powder, salt and pepper to the pan and stir to combine.

Transfer to a baking dish, top with Parmesan and bake in the oven for 5 minutes. Turn oven to broil and cook for an additional 3 to 5 minutes, or until the top begins to brown.

Remove from the oven and serve with bread slices and/or tortilla chips.

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