Al and Willie are teaming up against Tamron and Natalie in a guys vs. girls Super Bowl cook-off. Get the recipes for Al's Asian wings, Willie's homemade guacamole, Natalie's turkey veggie chili and Tamron's onion-cheese dip with a sweet surprise.
- 2 tbsp. canola oil
- 2 lb. ground turkey
- Kosher salt and black pepper to taste
- 3 jalapenos, cored, seeded and diced
- 2 yellow onions, diced
- 1 large red bell pepper, diced
- 3 garlic cloves minced
- 2 tbsp. tomato paste
- 2 tbsp. chili powder
- 1 tsp. cinnamon
- 1 tbsp. ras el hanout
- 1 tsp. each ground cumin and dried oregano
- 1/2 tsp. red pepper flakes
- 2 cans (each 14 oz.) diced tomatoes with juices
- 12 oz. canellini beans from can
- 12 oz. can of chick peas
- 2 sweet potatoes, peeled and cut into 1/2-inch dice
- 2 cups chicken stock
- 2 cups water
1. In a stovetop-safe insert of a slow cooker, warm 1 tbsp. oil over medium-high heat. Add ground turkey; cook, stirring occasionally, until browned, about 10 minutes. Season with salt and black pepper. Transfer to bowl. Add 1 tbsp. oil, jalapenos, onions and bell pepper to insert. Cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic, tomato paste, chili powder, cinnamon, ras el hanout, cumin, oregano and red pepper flakes; cook, stirring until fragrant, 1 to 2 minutes. Add tomatoes, beans, chick peas, sweet potatoes, stock, water and turkey; bring to a simmer.2. Transfer insert to slow-cooker base. Cover and cook on high until beans are tender, 3 to 3 1/2 hours. Skim off excess fat. Ladle chili into bowls.
- 2 avocados, peeled, pitted and diced
- 1 tbsp. chopped fresh cilantro
- 1 tsp. seasoned salt
- 1 tsp. ground black pepper
- 1 tsp. garlic, minced
- 1/2 lime, juiced
- Chips and Salsa Xochitl
Combine avocado, cilantro, seasoned salt, black pepper, garlic and lime juice in a bowl; mash with a spoon or potato masher until mostly smooth with small chunks.
- 1/2 cup apricot jam
- 1/4 cup soy sauce
- 4 tsp. rice vinegar
- 2 tsp. sesame oil
- 1 (5 lb.) bag frozen chicken wings or drumettes thawed
1. In a small bowl, whisk together the apricot jam, soy sauce, rice vinegar and sesame oil. Put the chicken pieces in a shallow pan and pour the marinade on top. Turn to coat. The chicken should be just coated, not swimming in marinade. Cover the chicken with plastic wrap and refrigerate for at least 2 hours and up to 12 hours.2. Position a rack in the middle of the oven and preheat the oven to 375 degrees. Using heavy-duty aluminum foil, line two 9 by 13-inch baking dishes. Divide the chicken between the dishes in a single layer.3. Bake until the wings begin to crisp, about 1 hour and 15 minutes. These are best served shortly after baking.
- 1 block of Cracker Barrel extra-sharp cheese
- 1 medium onion
- 1 jar strawberry preserves
- 1 tbsp. mayonnaise
- 1 box Ritz crackers
Shred cheese and onion with a grater and mix with mayo. Put in fridge for 2 hours, then mold into a circle. Put strawberry preserves in the middle. Surround with Ritz crackers.