Cookbook Thursday: Easy to make party recipes for Super Bowl Sunday, Carnival festivities

            Super Bowl Sunday is only three weeks away. And to make it even more adventurous — for those of us planning festivities that weekend — it’s the final weekend before Mardi Gras. So for the next three Thursdays, I’ll be spotlighting recipes from Louisiana and Southern cookbooks to start you thinking about Super Bowl Sunday and Carnival parties.

Today, we’re focusing on what’s easy. The following are two ideas for interesting and simple dishes to whip together for any party, one from the Junior League of Lafayette’s “Something to Talk About: Occasions We Celebrate in South Louisiana,” which offers many great recipes for a variety of events, and “Y’all Come Over: A Celebration of Southern Hospitality, Food, and Memories” by Patsy Caldwell and Amy Lyles Wilson. Why wait until Feb. 7 and the Super Bowl? Make these now for the NFL playoffs and the upcoming Carnival parades.

Feta Cheese Spread

From “Something to Talk About: Occasions We Celebrate in South Louisiana”

1 pound feta cheese, crumbled

3 ounces sun-dried tomatoes, chopped

1/4 cup chopped fresh parsley

4 garlic cloves, minced

2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano

2 tablespoons chopped fresh thyme, or 2 teaspoons dried thyme

1 tablespoon red pepper flakes

1 cup (or more) olive oil

Directions: Combine the feta cheese, sun-dried tomatoes, parsley, garlic, oregano, thyme and red pepper flakes in a serving bowl and mix well. Pour the olive oil over the cheese mixture. (Do not stir.) Chill, covered with plastic wrap, for several hours. Stir well before serving. Serve with stone-ground wheat crackers or water crackers.

The party duo of Patsy Caldwell and Amy Lyles Wilson offer this buffalo chicken dip that uses a store-bought rotisserie chicken — the authors admit you can cook your own but why? Add some hot sauce, cheeses and a bottle of ranch dressing and you’ve got a quick and delicious dip.

Buffalo Chicken Dip

From “Y’all Come Over”

1 rotisserie chicken

1 cup red hot sauce

2 (8-ounce) packages cream cheese, softened

1 (16-ounce) bottle ranch dressing

2 cups shredded cheddar cheese

Celery sticks for dipping

Chips for dipping

Directions: Preheat the oven to 350 degrees. Lightly grease a 9 X 13-inch baking dish. Shred the chicken, using two forks, and spread out in the baking dish. Cover with the hot sauce. Combine the cream cheese and ranch dressing in a medium saucepan. Place over low heat, stirring until hot and smooth. Pour over the chicken mixture. Bake for 15 minutes. Sprinkle with the Cheddar cheese and continue to bake for 10 to 15 minutes or until the cheese is melted and the chicken is bubbly. Serve with celery sticks or chips.

Cheré Dastugue Coen is the author of “Forest Hill, Louisiana: A Bloom Town History,” “Haunted Lafayette, Louisiana” and “Exploring Cajun Country: A Historic Guide to Acadiana” and co-author of “Magic’s in the Bag: Creating Spellbinding Gris Gris Bags and Sachets.” She also writes Louisiana romances under the pen name of Cherie Claire, “A Cajun Dream” and “The Letter.” Write her at cherecoen@gmail.com.

'Y'all Come Over' and try this new cookbook

            Patsy Caldwell and Amy Lyles Wilson, authors of “Bless Your Heart: Saving the World One Covered Dish at a Time” and “You Be Sweet: Sharing Your Heart One Down-Home Dessert at a Time” cookbooks, follow up with “Y’all Come Over: A Celebration of Southern Hospitality, Food and Memories,” published by Thomas Nelson.

            The cookbook separates a host of innovative Southern recipes not by standard calendar holidays but more of Southern celebrations, such as “A House Divided,” referring to families that favor different SEC football teams, or “Dinner with the Preacher,” dishes that will convince every minister that you’re “not only a faithful pilgrim but also a fine cook blessed with the gift of hospitality.”

            “Y’all Come Over” is filled with delightful anecdotes to accompany such delectable dishes such as fire and ice tomatoes, bacon cheddar deviled eggs, red velvet pancakes, Good Neighbor chicken fiesta soup, strawberry peanut brittle salad and deep-fried flounder with pimento cheese grits. There were so many different takes on standard Southern fare, I’m not sure where to start but I’m looking forward to sampling many recipes from this fun book, including the black bean corn salsa cups below.

            Caldwell has been a culinary professional for more than 50 years in a career that has included teaching, catering, cooking and writing. The mother of two and grandmother of two lives in Charlotte, Tenn., next to the water tower with her husband Bill where they enjoy entertaining anywhere from two to 22 people depending on the occasion. 

            Wilson is a writer with more than 25 years of editorial experience, including coauthoring “Cooking with Friends” and appearing on National Public Radio’s “This I Believe.”

Cornmeal Cups with Black Bean Corn Salsa

1/3 cup butter, softened

4 ounces cream cheese, softened

1 cup all-purpose flour

1/2 cup cornmeal

1/8 teaspoon salt

Black Bean Corn Salsa (see below)

     Directions: Preheat the oven to 350 degrees. Cream the butter and cream cheese in a medium bowl until light, about 2 minutes. Add the flour, cornmeal, and salt and mix well. Pour out onto plastic wrap and place in the refrigerator for 30 minutes. Shape into 1-inch balls and press into miniature muffin tins. The pastry should come up to the rim. Lightly prick the bottoms once with a fork. Bake for 15 to 18 minutes. Cool and fill each cup with 1 tablespoon Black Bean Corn Salsa.

Black Bean Corn Salsa

1 cup whole kennel corn, cooked
1 (15-ounce) can black beans, drained
2 tablespoons minced onion
1/2 cup finely chopped red bell pepper
1 tablespoon canola oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cilantro, finely chopped
     Directions: In a medium bowl mix the corn, black beans, onion and red pepper together. In a small bowl whisk together the canola oil, lemon juice, salt, black pepper and cilantro. Pour over the bean mixture and toss to coat. Cover and chill for 2 to 3 hours.

Cheré Coen is the author of “Haunted Lafayette, Louisiana” and “Exploring Cajun Country: A Historic Guide to Acadiana,” both from The History Press, and co-author of “Magic’s in the Bag: Creating Spellbinding Gris Gris Bags and Sachets.” Write her at cherecoen@gmail.com.