Score big on Super Bowl Sunday with a menu that’s full of bold, bright flavors and perfect for letting guests serve themselves while you’re cheering on your team. If you haven’t already checked out today’s guest post over at coco+kelley, hop on over to get the party planning tips for our stylish Super Bowl bash. If you have, then welcome to Camille Styles! Hope you’re enjoying the latest post in our Fantasy to Fête series, and thanks for popping over to check out the menu. We’re kicking things off with a spicy salsa full of gorgeous color.
Mango & Avocado Salsa
- 1 avocado, halved, pitted, peeled, and diced medium
- 1 ripe mango, peeled, pitted, and diced medium
- 1 small red onion, diced small
- 1/4 cup finely chopped fresh cilantro leaves
- 1/2 to 1 habanero chile (stem and seeds removed), minced
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon coarse salt
*Combine all ingredients in a bowl, and serve with tortilla chips, or as a topping for chicken or fish.
Chicken & White Bean Chili:
- 1 pound dried small white beans
- 8 fresh Anaheim chilies (about 1 pound)
- 1/4 cup (1/2 stick) butter
- 2 large onions, chopped
- 1/3 cup all purpose flour
- 4 cups low-salt chicken broth
- 3 cups half and half
- 4 cups shredded cooked chicken
- 1 tablespoon chili powder
- 1 tablespoon hot pepper sauce
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 1/2 cups grated Monterey Jack cheese (about 6 ounces)1 cup sour cream
- Chopped fresh cilantro
- Purchased tomatillo or green chili salsa
Place beans in heavy large pot with enough cold water to cover by at least 3 inches. Let stand overnight.
Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies. Set aside.
Drain beans. Return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.
Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes. (Chili can be made 1 day ahead. Chill until cold, then cover and keep chilled. Rewarm before continuing.)
Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro and green salsa. Serve.
And how adorable are these football field cupcakes?! You must check out the fab DIY instructions to making these beauties over at Bakerella. Talk about impressing your guests!