Bring a Taste of Mississippi’s Good Things to Your Super Bowl Party!
Spicy Sweet Potato Dip
Author: Mississippi Dairy Farm Families
2 large sweet potatoes
2 canned chipotle peppers in adobo sauce (not two cans, but 2 peppers out of a can)
2 tablespoons fresh squeezed lime juice
2 tablespoons salsa
1/4 cup shredded pepper jack cheese.
Cook potatoes till done. Discard skin.
Combine sweet potato, chipotle pepper and salsa in a food processor or blender and process until smooth.
Spoon mixture into a serving bowl and top with shredded cheese.
Serve with whole-wheat pita chips.
Beet and Sweet Potato Fries
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Nick Wallace
1/2 cup reduced-fat mayonnaise
1 teaspoon pink peppercorns, crushed
1/2 teaspoon green peppercorns, crushed
1/2 teaspoon coarsely ground pepper, divided
1 large sweet potato
2 tablespoons olive oil, divided
1/2 teaspoon sea salt, divided
2 large fresh beets
- In a small bowl, combine the mayonnaise, peppercorns and 1/4 teaspoon ground pepper. Cover and refrigerate until serving.
- Peel and cut sweet potato in half widthwise; cut each half into 1/2-in. strips. Place in a small bowl. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Spread onto a parchment paper-lined baking sheet.
- Peel and cut beets in half; cut into 1/2-in. strips. Transfer to the same bowl; add the remaining oil, salt and pepper. Toss to coat. Spread onto another parchment paper-lined baking sheet.
- Bake vegetables, uncovered, at 425° for 20-30 minutes or until tender, turning once. Serve with peppercorn mayonnaise
Author: JT of the JT Show
1 Rotisserie chicken boned and pulled
2 Quarts chicken broth
1 lb Spaghetti noodles broken in half
1lb Smoked sausage cut into half moons
1 Can Rotel tomatoes
1 Onion chopped (frozen if you like)
1 Green bell pepper chopped (frozen if you like)
1 Clove chopped garlic
Hot sauce and Cajun seasoning – to taste
Brown sausage in a large dutch oven
Remove sausage and saute’ onion and peppers then add garlic and saute’ one minute more.
Add Rotel tomatoes, chicken, browned sausage and broth, adjust seasonings, and bring to a boil
Add spaghetti noodles stir frequently to prevent sticking
Reduce heat to a low boil and stir until liquid is ALMOST absorbed
Add hot sauce, remove from heat, and enjoy!
This recipe doubles easily for a big crowd but you will need a very large pot to make it in.
Buffalo Chicken Bombs
Author: Brian Hadad of SuperTalk’s Mississippi
4 cans Grands biscuits, cut in half
1 pound cooked and shredded chicken
1 cup shredded mozzarella cheese
½ – 1 cup Buffalo wing sauce
Oil for frying (they can also be baked)
If frying, heat the oil to 350 degrees. If baking, preheat oven to 350 degrees. In a medium bowl, combine the shredded chicken, cheese, and Buffalo sauce. Mix well. Flatten each half biscuit. Place a small amount of chicken mixture in the center of the biscuit. Wrap the biscuit around the mixture and pinch it shut.
For frying: put no more than 4-5 at a time in the oil. Fry until golden. Drain on paper towels.
For baking: place on greased cookie sheet and bake until golden, about 15-20 minutes.
Serve with ranch or blue cheese dressing