The Super Bowl is in 3 days, so today and tomorrow, I’ve got a few party dips to share with you.  These first two represent the two teams I’d rather see in the Super Bowl. Number one is, of course, my Arizona Cardinals. And the second would be the Green Bay Packers. I do realize that these two teams could never be in the Super Bowl together, since they are both in the NFC (along with the New York Giants). But still, I’ve created a couple dips as my show of support for next year.

Tomorrow I’ll share the dips I created for the actual teams in Super Bowl XLVI, the New England Patriots and the New York Giants.

Here  in AZ, we love our heat and peppers. In Wisconsin they love their cheese and beer. And we all love bacon…

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Not much to say here, except these are pretty fabulous sandwiches!

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We’re going to use the first portion of the roasted vegetables from yesterday’s post in this recipe. You will need to estimate and set aside 1/4 of the yield from each vegetable, keeping them separated. Then make a tart crust (or you could just use 1 sheet of puff pastry).  I link you to a tart dough recipe here on the blog. You’ll only need half of it, but go ahead and make the full amount. You will love this tart and you’ll want to make it again, I promise! So make the full amount and freeze the other half of the dough and it’ll be even easier to make the next time.

I served the tart at a dinner party atop baby greens that were lightly coated with this vinaigrette,  but straight up is great too.

P.S. I’m just sorry that I served it on this bright peppermint stripe platter (hey, it was still the Christmas season) because it totally distracts from how bright and colorful the tart is. Go back up and see the top photo for proof of that!

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This fourth brunch recipe makes two casserole dishes of sausage and egg goodness. And it’s another overnight casserole… breakfast for dinner two nights in a row… just saying! Once again, I thank the photographer, Laura, for providing the photo of her dish. (down a little farther, not the photo directly below)

Before Laura’s dish, here is a final description of the last recipe not yet included in the “four days of  le brunch”.  It’s all about Tram’s Banana Crunch Muffins.  You see, long story short, Tram got crunched for time and her hubby, Steve, couldn’t make it, so she brought her friend (and my friend too!) Matt. Matt is not only our friend, but also the producer of Tram’s afternoon show EVB Live, and the former producer of the old Valley Dish. Matt made the muffins, but since he doesn’t really like full-on banana flavor in his muffins, he made banana-pineapple muffins… yes that’s the short version! Matt’s muffins were a huge hit. But since I don’t have Matt’s recipe to share, I will share my “Crunch” recipe tomorrow.

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Here is the first of four brunch dishes that I’d like to share with you from our New Year’s Eve Brunch. Since I wasn’t the one cooking any of these, there will only be the one picture… no preparation photos. And in some cases, as with this one, I even forgot to take the picture myself and had to ask the creator of the dish to email me the photo taken from the leftovers they brought back home – thanks for this one, Mary!  Oh, one more thing – This is my 800th Post! Wow 800!

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This is one of the two side dishes we had for Christmas Eve dinner to accompany a pork roast.  I also served a pumpkin and chipotle soup. The soup, the second side, and the pork recipes will be posted in the next couple of days, but this corn pudding was, by far, the favorite dish of the night!

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… is kinda like red and green, which makes this very pretty appetizer or brunch pizza perfect for Christmas.

Naan can be found on the bread aisle at most grocery stores, at Trader Joe’s, or at Costco. And smoked mozzarella with other specialty cheeses. But if you can’t find the mozzarella, substitute smoked Gouda.

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Everyone has their favorite way to eat up their leftover Thanksgiving turkey. I’d guess that a good old turkey sandwich would be the hands-down winner for most of us. I like my sandwich one way and one way only – on white bread that is slathered in Miracle Whip with sliced turkey breast only. I don’t eat any of the leftover sides, I just relish that sandwich and I am as happy as can be. If I haven’t remembered to purchase a jar of Miracle Whip before Thanksgiving so that it is ready to be cracked open on the Friday after… well, someone (someone who is not me!) is going to the store to get me my Miracle Whip! Mayo will not do! I buy the smallest jar because this is the only thing I ever use it for, leftover turkey sandwiches.

Connor, on the other hand, makes a sandwich that looks like this…

He’s got the required white bread, but tops it with turkey (white or dark), then spoons on the gravy and the stuffing, tops that with the other slice of bread and heats it in the microwave for about 30 seconds. Interesting, but not to my taste.  Marissa also must have the breast only and tops her’s with cranberry sauce and eats some stuffing and maybe some gravy on the side.  Finally there is Dave, he will eat it all and will eat it any and every way, sandwich or a full redo of the Thanksgiving plate.

After a couple or three sandwiches, I am through with the turkey, then it is time to remake it into an entirely different meal, such as this lasagna. Now this is how you get rid of leftover turkey!

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I made this cornbread to go along with my Two Bean-Two Corn Chorizo and Poblano Chili on our “no poultry” day (the Wednesday before Thanksgiving).  But is equally delicious served with leftover turkey and gravy or with a creamed turkey mixture served over the top.

I even toasted a half slice and had a poached egg on top for breakfast, it is that versatile, so top it with anything you would like.

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It’s the day before Thanksgiving, the last thing any of us wants to eat is turkey or chicken! In fact, today – the day and night before Turkey Day – is the biggest day for pizza delivery for the entire year! Bigger than Super Bowl Sunday, bigger than New Year’s Eve (we always ordered delivery pizza for our kids that night just as we were heading out the door), bigger than any other day! Why??? Because everyone is sick of cooking, the refrigerators are full, and we are all anticipating cooking and eating turkey tomorrow!

In honor of the “no poultry” unwritten rule, I’ve got some spicy chili for your dining pleasure. I purchased a package of chorizo bolita at the Mexican market thinking I was going to be trying some new and exciting style of chorizo.  After some internet research, I learned that chorizo bolita is just regular chorizo in little links. Bolita means pellets. Oh well, I tried, and it turns out it is a convenient way to buy chorizo. You can cut off as many links as you need and then repackage and freeze the rest in smaller amounts. I used 3 pellets, or about 5 ounces, for this chili recipe. Plus I really wanted to cook and slice the chorizo as links instead of cooking and crumbling it as I usually do.  Removing the casing very carefully and then cooking the links in a bit of water, gave me the exact result I was looking for.

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