The Starting Lineup
Broncos’ Butternut Squash Dip (courtesy of Thug Kitchen)
A Nacho cheese dip matching the Broncos’ orange jerseys is as obvious (and boring) as a Peyton Manning slant pass. This thick, orange dip may look like mystery cheese, but it’s actually a vegan-friendly dish that’s modern, innovative and healthy (aka, the ladies will love it).
1 cup of butternut squash puree
1 cup diced yellow onion
6 tablespoons all-purpose whole wheat flour
1 tablespoons ground cumin
2 teaspoons chili powder
2 teaspoons of smoked paprika
6 tablespoons of olive oil
1 cup of vegetable broth
2 cups of diced tomatoes
1 cup of notch
4 cloves of garlic
5 minced jalapeños
2 tablespoons lime juice
1 teaspoon salt
Boil the the butternut squash until soft. Drop it into a blender. Add the onion. Puree it and set aside. Then, mix flour, cumin, chili powder smoked paprika in a small bowl. Warm up the olive oil in a soup pot on medium heat. Add flour mixture and stir until it thickens. Use a whisk and add the vegetable broth until it clumps. Toss in the tomatoes. Pour in the squash-onion mix, nooch, garlic, jalapeños, lime juice, and salt. Stir and reduce heat until sauce thickens. Serve warm with vegetables, crackers, sliced bread, or tortilla chips.
Carolina Spicy Chili Cheese Dip
This deep southern dish is what the Panthers challenged the Broncos with in a recent cook-off on “Good Morning America.” We can taste why as it combines the essential comfort food groups: meat, cheese and Fritos.
12 ounces cream cheese softened
4 cans Hormel Chili with no beans
1 cup chopped jalapeños
6 cups of sharp cheddar cheese, shredded
1 cup chopped tomatoes
1/2 cup chopped green onions
Spread the the chili into a casserole dish. Layer the cheese, jalapeños, tomatoes and green onions on top. Throw it in the preheated oven. Bake at 350 degrees until cheese has melted and bubbling on the sides. Serve with Fritos or your tortilla chip of choice.
The Red Zone Offense
Carolina Pulled Pork Sliders
When you want to score points this is a sure thing. In the Carolina’s barbecuing a whole pig is like boiling water. For the rest of us, especially those in cold weather, grilling outside is not an option, for those of us in warm weather — it’s a lot of friggin’ work. A crock pot is a time and life saver that will tenderize your pork without causing you to succumb to the elements or miss the “Puppy Bowl.”
1 sliced red onion
1 sliced white onion
3-6 lb pound pork shoulder
Homemade BBQ sauce:
1 cup apple cider vinegar
2 cups ketchup
1 cup brown sugar
1 tablespoon honey
2 tablespoons Worcestershire sauce
1 teaspoon cayenne pepper
3 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
cole slaw and pickles (optional)
slider or full size buns
Place onion slices in the bottom of your slow cooker. Set pork on top of onions. Whisk together ingredients for sauce. Pour first sauce over roast. Cover and cook on low for eight hours or on high four hours. Remove pork from slow cooker and shred off slices. Put on low heat until ready to serve with slider or full buns, coleslaw, and pickles. (recommended).
Go big or go the way of Brady and Belichick with this pigskin favorite directly from the Sports Authority Field at Mile High menu. Double your guilty-pleasure by marinating the sauerkraut in one of the 303’s local craft beers.
2 (12 oz.) beer (our favorites are Breckenridge Brewery and Avery)
2 chopped onions
2 chopped apples
4 tablespoons caraway seed
1 cup diced pickled jalapeños
12 buffalo Bratwurst
In a saucepan, combine sauerkraut, beer, onion, apple and caraway seed. Cover and simmer for 20 minutes. Grill sausage on a cast-iron grill pan or barbecue for five minutes or until cooked through. Toast rolls. Top sausages with sauerkraut. Add the jalapeños, ketchup, mustard.