Utah food blogger Laura Powell and her recipe for Quick Chicken Enchilada Nachos is the winner of the Ultimate Football Recipe Challenge. Powell, who blogs at realmomkitchen.com, lives in South Jordan. Her recipe, printed at left (and posted on http://www.CampbellsKitchen.com), only takes about 20 minutes to prepare. Ingredients costs about $16 or about $1.13 per serving. For the national contest, food bloggers across the country were asked to develop a recipe using Swanson Premium Chunk Chicken that could be served during Super Bowl, on Sunday, Feb. 6.
Time to eat 100 million pounds of wings
Whether you call them Buffalo wings, hot wings, party wings, wing things or just plain old chicken wings, Americans love these little appetizers, especially when watching the Super Bowl. According to the National Chicken Council, about 1.25 billion chicken wing portions more than 100 million pounds of chicken wings will be consumed by enthusiastic football fans this weekend as part of festivities. Cooked wings in grocery stores cost about $5 per pound, according to information from the U.S. Department of Agriculture's Agricultural Marketing Service. While fresh, whole wings and individually quick-frozen wings average around $2 per pound. For recipes go to http://www.eatchicken.com.
Wine courses starting
The Wine Academy of Utah is registering students for spring classes. The three-week Level 1 foundation course teaches the basics of wine in three, two-hour sessions. It focuses on the main styles of wines, tasting techniques, wine and food pairing as well as etiquette. The class will be held on Wednesdays beginning Feb. 16, from 6 to 8 p.m. at Trio Cafe, Cottonwood, 6405 S. 3000 East, in Holladay. Cost is $185 per person.
Level 2 Intermediate is an eight-week course designed for those who want to broaden their knowledge of wine. Three sessions are available: Saturdays from noon to 2 p.m. at Metropolitan, 173 W. 300 South, in Salt Lake City. First class is Feb. 5. The class is also held Mondays from 2 to 4 p.m. or 6 to 8 p.m. beginning Feb. 7. Class meets at Pago, 878 S. 900 East, Salt Lake City. Cost is $635 per person. To get more information or to register, visit http://www.wineacademyofutah.com.
Tickets available for BYU Seder
Tickets will go on sale Feb. 14 for the annual Passover Seder Services at Brigham Young University. The event will be held from 6:30 to 10 p.m. on March 25, 26 and 31 and April 8, 9, 15 and 22 at 3228 Wilkinson Student Center, in Provo. Tickets are $25; or $17 for current BYU students, faculty and staff. They can be purchased at 271 Joseph Smith Building. For nearly 40 years, Professor Victor L. Ludlow, a specialist in Jewish studies, has been conducting annual Passover celebrations at BYU. The service will include unleavened bread, bitter herbs and other traditions of Passover, along with a special catered meal and commentary by Ludlow.
In addition, a Passover Seder service workshop will be held Saturday, Feb. 26, at 10 a.m. in 3228 Wilkinson Student Center. The workshop will provide ideas and suggestions for individuals interested in learning more about the Passover Seder services or conducting Seder services on their own. Tickets for the workshop, which includes lunch, are $15. They also go on sale Feb. 14 at the Joseph Smith Building. For more information, call the Passover tip line at 801-422-8325 or Patty Smith at 801-422-3611.
Secret recipes see the light of day at last
Families from around the world divulge the secrets to their favorite recipes in Secret Recipes: More than 280 Cherished Recipes From Around the Globe, the fourth cookbook in the popular Worldwide Ward cookbook series. To be included in the new book (Covenant Communications, $21.99), each recipe had to either contain a secret ingredient, use a secret process or just be a favorite recipe that has never been shared before, said author Deanna Buxton. The book includes 200 recipes including a wheat bread that contains tomato juice; a pot roast cooked in root beer, a well-loved salad from an English pub and the lemon bar trifle, published here at left. While this is Buxton's fourth book, she said it was one of her favorites to compile. "I love to read what ridiculously clever secrets people have when it comes to sharing food with each other," she said. Secret Recipes will be available in March at Desert Book, Seagull book and Costco.
Enter the big bake-off
Entries are being accepted for the 45th Pillsbury Bake-Off. Creative cooks from across the country can enter through April 18 for a chance at more than $1.1 million in cash, prizes and trips. There are four contest categories: breakfast and brunches; entertaining appetizers; dinner made easy; and quick and easy treats. Judges will award a top recipe in each category. One of the four category winners will be selected to win the $1 million grand prize and $10,000 in kitchen appliances. The official contest rules and list of eligible products are available at http://www.bakeoff.com.
Quick chicken enchilada nachos
1 (12.5-ounce) can chicken breast in water, drained (Swanson brand suggested)
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
1 (16-ounce) jar picante sauce (Pace brand suggested)
1 (10 3/4-ounce) can condensed cream of mushroom soup (regular or 98-percent fat free)
1 (4.5-ounce) can chopped green chiles
1 tablespoon chili powder
1 (12- to 14-ounce) bag tortilla chips
Cheddar cheese, shredded or Mexican cheese blend, sliced
Chopped green onions
Sliced jalapeÃ±o pepper
Chopped fresh cilantro
In a 4-quart saucepan, combine chicken, beans, corn, picante sauce, soup, chiles and chili powder. Heat, over medium, until the mixture is hot and bubbling, stirring occasionally.
Arrange tortilla chips on a large serving platter. Top with the chicken mixture and desired toppings.
Servings • 14
Source: Laura Powell, South Jordan, winner of the Ultimate Football Recipe Challenge
Lemon bar trifle
2 cups flour
1 cup pecans, chopped
1 cup butter, melted
1 1/2 cups sugar
1/4 cup cornstarch
1/4 cup flour
1 3/4 cup cold water
3 egg yolks, beaten
2/3 cup lemon juice
2 tablespoons butter
4 teaspoons lemon peel, grated
1 (8-ounce) package cream cheese, softened
3 cups powdered sugar
1 (8-ounce) container frozen whipped topping, thawed
Heat oven to 350 degrees. In a small bowl, combine flour and pecans; stir in melted butter. Press into an ungreased 9-by-13-inch baking pan. Bake for 18 to 20 minutes or until light golden brown. Cool on a wire rack.
In a small, heavy saucepan, combine sugar, cornstarch and flour. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat and cook and stir 2 minutes longer. Remove from heat. Stir a small amount of the hot mixture into the egg yolks. Return all egg yolks to the pan, stirring constantly. Bring to a gentle boil. Cook and stir 2 minutes longer. Remove from heat.
Gently stir in lemon juice, butter and grated lemon peel. Transfer to a large bowl. Cool to room temperature without stirring. Cover surface with waxed paper. Refrigerate until chilled.
In a large bowl, beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Crumble the baked pecan mixture and set aside 1/2 cup for topping.
To serve, layer 1 cup pecan mixture in the bottom of a three-quart trifle bowl. Top with 1 cup lemon mixture and 1 cup cream cheese mixture. Repeat layers two more times. Sprinkle with reserved pecan mixture. Serve. Refrigerate leftovers.
Servings • 9
Source: Secret Recipes: More Than 280 Cherished Recipes From Around the Globe, by Deanna Buxton