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I wrote on this last year for the first time, but it’s tough to focus on which recipes I want to share this time of the year. It’s the last, biggest, best football game of the year this weekend, but then just a few days later, Valentine’s Day is on the calendar too.

But, this year, things fell right into place for me as we had a little extra space on this page, so I get to share both football AND Valentine’s Day recipes here.

I hope you enjoy them all, whether  for the Big Game or the Big Date! I’ll leave it to you  to discern which recipe goes for which occasion!

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POTATO SKINS

8 small russet potatoes (about 2 1/2 lbs.)

4 tbsp. canola oil, divided

2 tbsp. butter

Kosher salt, to taste

1 1/2 c. grated cheddar cheese

8 slices thick-cut peppered bacon, cooked and chopped

1/2 c. sour cream

2 green onions, sliced

Preheat the oven to 400°F.

Scrub the potatoes clean and allow them to dry. Using a paper towel (or just your hands), rub the skin of the potatoes with 2 tablespoons canola oil so that they're nice and moist.

Place the potatoes on a baking sheet and bake until skin is crisp and potatoes are tender, 30 to 40 minutes. Remove the pan and allow to cool until you can handle the potatoes, about 10 minutes. 

Cut potatoes in half lengthwise. Scoop out the insides, leaving a little bit of potato in the skins. 

In a saucepan or microwave-proof bowl, melt the butter with the remaining 2 tablespoons canola oil. Brush the mixture on both the outside and the inside of the potatoes. Sprinkle the inside lightly with salt. Place potato halves face-down and return to the oven for 5 to 8 minutes. Using tongs, turn the potatoes over and continue to bake until the edges of the potatoes start to turn golden brown, 8 to 10 minutes. 

Remove from oven. Sprinkle the insides of the potato skins with cheddar, then sprinkle on the chopped bacon. Return to the oven long enough for the cheese to melt, about 3 to 4 minutes.

Serve immediately with sour cream and green onion. Yum!

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BUFFALO CHICKEN SLOPPY JOES

2 tbsp. unsalted butter

1 medium yellow onion, chopped

2 medium carrots, peeled and chopped

3 stalks celery, chopped

1 1/2 tsp. kosher salt, plus more to taste

1 tsp. ground black pepper

3 cloves garlic, finely chopped

2 lb. ground chicken

1 8-ounce can tomato sauce

1/2 c. buffalo sauce

2 tbsp. honey or brown sugar

2 tbsp. Worcestershire sauce

8 hamburger buns

Crumbled blue cheese, for serving 

Ranch dressing, for serving

Blue cheese dressing, for serving

In a large skillet or Dutch oven, melt the butter over medium-high heat. Add the onion, carrot, celery, salt, and pepper. Cook until the vegetables are softened but not browned, 3 to 4 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the ground chicken and cook until the meat is crumbly and no longer pink.

Add the tomato sauce, buffalo sauce, honey, and Worcestershire, stirring well to combine. Simmer until heated through, tasting for salt.

Serve sloppy joe filling hot on hamburger buns with crumbled blue cheese and ranch or blue cheese dressing.

Slow cooker reheat instructions: Allow the filling to cool completely before transferring it to an airtight container and storing it in the refrigerator. At least 2 hours before it’s time to eat, place the filling into the crock of a slow cooker and heat on low, stirring occasionally, until hot, 1 to 2 hours.

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SPINACH 

ARTICHOKE PASTA

6 tbsp. salted butter, divided

4 cloves garlic, finely chopped

2 (5- to 6-oz.) bags baby spinach

2 (15-oz.) cans artichoke hearts, drained and halved

3 tbsp. all-purpose flour

3 c. whole milk

1/2 c. grated parmesan cheese

1 1/2 c. grated mozzarella or monterey jack cheese 

Kosher salt and ground black pepper, to taste

1/4 tsp. cayenne pepper

1/2 c. low-sodium chicken broth (optional)

12 oz. penne pasta, cooked until al dente

1/2 c. seasoned panko breadcrumbs, to serve

Crushed red pepper, to taste

In a large pot or skillet, melt 2 tablespoons of butter. Add the garlic and spinach. Stir it around until it's wilted, about 1 minute. Remove the spinach from the skillet and set aside. 

Add 2 tablespoons of butter to the same pot and increase the heat to medium-high. Throw in the artichoke hearts and stir them around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add the remaining 2 tablespoons of butter to the pot. When melted, sprinkle in the flour and whisk to combine. Pour in the milk and whisk to combine. Cook, stirring frequently, until the mixture starts to thicken, 3 to 4 minutes. Add the parmesan, mozzarella, salt and black pepper to taste, and cayenne pepper. Stir to melt. If it's overly thick, splash in the chicken broth.

Add the artichokes and pasta, tossing gently to combine. Gently fold in the spinach, then pour the pasta into a serving bowl. Sprinkle the top with panko style crumbs for crunch and crushed red pepper flakes. Serve immediately!

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MARRY ME CHICKEN

4 (9- to 10-oz.) boneless, skinless chicken breasts

Kosher salt, to taste

Ground black pepper, to taste

1/2 c. all-purpose flour

6 tbsp. salted butter, divided

2 tbsp. vegetable oil, divided

1/2 small yellow onion, finely diced (about 1/2 cup)

4 garlic cloves, grated or minced

1/4 tsp. crushed red pepper

2 tbsp. tomato paste

1/2 c. dry white wine

2 c. chicken broth

2/3 c. dry-packed sun-dried tomatoes, sliced

1/2 tsp. Italian seasoning

1 c. heavy cream

Prepare the chicken breasts: Starting from the thickest end, slice each chicken breast in half horizontally to end up with a total of 8 cutlets. Season both sides of the chicken with salt and pepper, to taste. 

Spread the flour in a shallow dish. Working with 1 cutlet at a time, dredge the chicken in flour, shaking gently to remove the excess and transfer to a plate.

Heat a large skillet over medium-high heat. Add 2 tablespoons butter and 1 tablespoon oil, and let the butter melt. Once the foam has subsided, add the first 4 cutlets to the pan, and cook until golden brown, 4 to 5 minutes per side. Transfer to a clean plate and repeat the process with 2 tablespoons butter, 1 tablespoon oil, and the remaining 4 cutlets. (Do not wipe out the pan between batches unless flour is burning). Reduce the heat to medium-low.

In the same skillet, melt the remaining 2 tablespoons butter. Add the onion, and cook until it is translucent, about 2 minutes. Add the garlic, red pepper flakes, and tomato paste to the pan. Stir and cook for until the garlic is fragrant and the tomato paste has turned darker in color, 1 minute. Pour in the wine to deglaze the pan, scraping up any brown bits. Let the wine reduce by half, about 2 minutes.

Stir in the chicken stock, sun-dried tomatoes, and Italian seasoning, and bring to a simmer. Once the sauce is simmering, add the chicken and any accumulated juices back into the pan; cook for 5 minutes. (The sauce should be thickened slightly.) Stir in the cream and parmesan, and let simmer for 5 minutes more to make sure the chicken is tender and all the flavors have melded.

Top with parsley and extra parmesan, and serve alongside mashed potatoes or any short cut pasta you like. 

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ESPRESSO MARTINI

2 oz. vodka

1 oz. coffee liquor

1 oz. espresso (or cold brew coffee concentrate)

1/2 oz. simple syrup

In a cocktail shaker, one-half full of ice, combine the vodka, coffee liquor, espresso and simple syrup. Shake very well, until a layer of foam develops on the surface of the liquid.

Pour into a chilled coupe or martini glass and top with 3 coffee beans to garnish, if desired. Serve immediately.

TFD: “Love doesn't make the world go 'round. Love is what makes the ride worthwhile.” - Franklin P. Jones

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