Game Time

Football season is in full swing, with the NCAA BCS Championship Bowl tonight and plenty of NFL playoff action to come. While I take a more casual interest in the great game, my husband has already formed a long term plan on which games to watch and which ones to TIVO, and begun plans for the Super Bowl Party. Consequently, I am planning a few quick meals and sides to keep me out of the kitchen and on the couch on game nights. We like our football food spicy, so I present two great recipes in that theme. One is a chicken chili spin-off and the other is a kickin' Thai curry. If you are looking for some snacks, try the sweet potato fries recipes from a few months back. You just can't go wrong with finger food.

P.S. For the record I came into NFL playoff season supporting the Steelers, Panthers, Colts, Jets, Giants, Titans and Bears (I am a woman so I am allowed to pick more than one). Half of my teams are still in it so I think I have done well so far.

Chili Sweet Potatoes

Serves 4 - Ready in 25 minutes

• 4 medium sweet potatoes
• 1 tsp. vegetable oil
• 1 cup chopped green bell pepper
• 3 cups chopped cooked chicken
• 1 (15.5 oz.) can Chili Magic Chili Starter
• 1 (14.5 oz.) can stewed tomatoes, with liquid reserved
• Sour cream
• Chopped cilantro

Pierce potatoes several times with fork. Cook on high in microwave oven for 10 to 14 minutes or until tender, turning over halfway through cooking time. Meanwhile heat oil in medium saucepan. Add green bell pepper and saute until almost tender, 2 to 3 minutes. Stir in chicken, Chili Magic Chili Starter and stewed tomatoes along with 3 tbsp. of the tomato liquid; heat to boiling. Reduce heat and simmer, uncovered until slightly thickened, 6 to 8 minutes.Split potatoes and mash slightly. Top each potato with about 1 cup of the chili mixture. Garnish each serving with sour cream and chopped cilantro.


Thai Curry Sweet Potatoes

• 2 sweet potatoes, peeled and in 1/2 cubes
• 1 onion, Chopped
• 3 garlic cloves finely chopped
• 2 inches fresh ginger, Finely chopped
• olive oil, for saute
• 1 tablespoon red curry paste
• 1 1/2 tablespoons red curry paste
  
• 1 (14 ounce) can coconut milk
• 1 chili
  
• 2 bags of the prepackaged spinach
• 1 tablespoon fish sauce

Directions:
Sauté onion, garlic, and ginger in the olive oil on medium high heat in a large pot until the onion is transparent. Add the sweet potato and pastes. Mix well. Allow for mixture to heat up. Add coconut milk and chili. Stir. Allow for mixture to heat up. Add all the spinach to the pot, but do not mix. Cover the pot. After 5 minutes, the spinach should be wilted. Stir into mixture. At this time, add the fish sauce and stir. Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked. Serve over rice and add a sprig of cilantro on top.