Superbowl Sunday Recipes

The Walla Walla Valley is famous for its Sweet Onions, and did you know caramelized onions pair beautifully with red wine? 

Just in time for today’s big game, we’re making up a batch of caramelized onion dip with frizzled leeks, plus light and easy chicken sloppy joe sliders. The addition of mushroom adds an umami flavor that goes great with our 2017 Helix Cabernet Sauvignon and 2016 Helix Pomatia.

For other dips, we highly recommend this skinny buffalo chicken dip recipe and cheese biscuits.

Caramelized Onion Dip with Frizzled Leeks

New York Times Cooking

INGREDIENTS

• 2 lbs. onions (6 to 8 medium), chopped (5 to 6 cups)
• 6 Tbsp. extra virgin olive oil, plus more as needed
•  Salt
•  Freshly ground black pepper
• 1 Tbsp. fresh thyme leaves
• 1 ½ cups whole-milk yogurt
• 1 Tbsp. freshly squeezed lemon juice, or more to taste
• 2 leeks, trimmed, cleaned and julienned or thinly sliced
•  Crudités or crackers for serving

DIRECTIONS

1. Put the onions in a large skillet over medium heat. Cover and cook, stirring infrequently, until the onions are dry and almost sticking to the pan, about 20 minutes. Stir in 2 tablespoons of the oil and a large pinch of salt and turn the heat down to medium-low. Cook, stirring occasionally and adding just enough additional oil to keep them from sticking without getting greasy. The onions are ready when they’re dark, sweet and jammy, 40 minutes to 1 hour later.
2. Sprinkle with black pepper, stir in the thyme and remove the onions from the heat. When they’re cool, fold them into the yogurt and stir in the lemon juice. Taste and adjust the seasoning, then transfer the mixture to a serving bowl. (At this point, you can cover the dip with plastic wrap and refrigerate for up to 2 days.)
3. Wipe or wash out the skillet and put it over medium-high heat. When it’s hot, add the remaining 4 tablespoons oil. A few seconds later, add half the leeks, turn the heat up to high and sprinkle with salt and pepper. Use a spatula to turn the leeks over as they cook. Be careful: they will go from not-browned to burnt pretty quickly, and you want to catch them in between those stages, when they’re browned and crisp. Transfer the leeks to paper towels to drain and repeat with the remaining leeks, adding more oil to the pan if necessary to keep them from sticking.
4. Garnish the onion dip with the crisp leeks and serve immediately with crudités or crackers.​

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Chicken Sloppy Joe's 

Serves 4 (2 sliders per person) 

INGREDIENTS

• 1 lb. ground chicken breast
• 6 oz. no-salt-added tomato paste
• 3/4 cup water
• 3-4 Tbsp. barbecue sauce
• 8 slider buns
• 1/4 cup bread and butter pickle chips, drained
• Potato chips, optional for serving

DIRECTIONS

1. In a large nonstick skillet, crumble the ground chicken breast (fresh or partially thawed in microwave) and cook over medium-high heat until no longer pink, about 6 minutes.
2. Add the tomato paste, water and barbecue sauce and stir until mixed well; lower heat to simmer. Cover the skillet and simmer for 5 to 10 minutes or until ready to serve, stirring occasionally.
3. Divide the meat equally among the slider buns, top with pickles and serve with chips, if desired.​

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Skinny Taste Buffalo Chicken Dip

INGREDIENTS

• 2  boneless skinless chicken breasts shredded, from Rotisserie Chicken (about 16 ounces)
• 4 oz 1/3 less fat cream cheese, softened (Philadelphia)
• 1 cup fat-free sour cream 
• 1/2 cup Franks red hot sauce, or whatever hot sauce you like
• 1/2 cup crumbled blue cheese
• 1 tsp. white vinegar
• scallions, optional for garnish

DIRECTIONS

1. Preheat the oven to 350°F.
2. Mix all the ingredients and place them in a baking dish.
3. Bake until hot, about 20 to 25 minutes. Serve with chips and celery and carrot sticks.

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Mona's Incredible Cheese Biscuits

30 dozen biscuits

INGREDIENTS

• 2 cups (about 8 ounces) shredded sharp cheddar cheese
• 1 cup butter, melted
• 1 cup sour cream (see Cook's Notes)
• 2 cups self-rising flour (or 2 cups all-purpose flour, 3 teaspoons baking powder and 1 teaspoon salt; see Cook's Notes)

DIRECTIONS

1. Preheat oven to 425°F.
   
2. Mix cheese, butter, sour cream and flour together; spoon mixture into mini muffin pans a tablespoon at a time.
   
3. Bake for 10 minutes, or until biscuits are golden brown.
   
4. Remove from oven, cool for 5 minutes on wire racks and serve.

Cook's Notes: If you choose to use self-rising flour, be sure it has not expired. The date is printed on the bag. This also applies to your baking powder; check the can or box before using. Old self-rising flour or baking powder will make your biscuits doughy little slabs. The recipe is best with regular sour cream, but if you choose to use reduced-fat sour cream, the texture will be softer.