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Superbowl Foods and A Bible Lesson Go Hand In Hand

The Pioneer Woman's Chicken Nachos

The Pioneer Woman’s Chicken Nachos

 

With Superbowl Sunday this weekend, there will be lots of entertaining going on.  Today I chatted with Matt Swaim, Sonrise Morning Show on Sacred Heart Radio, about how people entertained during Bible days and what their favorite sports were (no football!)

During Bible times, young people played stick ball with a stick and a leather ball, and there was wrestling, running (the Olympics runners were winning races over 700 years before Christ was even born). Of course, chariot racing was a huge competitive sport, too.

Regardless of the sport, people still came together after for fellowship and food, much like we do today. But greeting guests at your door was a ritual of sorts back then, not casual like it is today.

The host greeted guests with a holy kiss (Luke 7:45) and provided for their dusty feet to be washed (John 13:4-5).

The host sometimes poured perfumed oil on the heads of his guests (Luke 7:46). But that depended on the occasion and the host’s wealth.

The host served his guests by dipping the bread in the fat of the meat and offered it to the guests as Jesus did to Judas.

People enjoying food together is more than just eating

Eating with family and friends multiplies the enjoyment of eating.

Food demonstrates God’s goodness when He provides it.

Think of our prayer before meals ….and these thy gifts which we receive from THY bounty….

What the host served in Bible days depended on the occasion and the wealth of the host. Much like we do today.

That’s why I’m sharing 2 recipes – one quick & easy & the other easy but takes a bit more time.

SAUSAGE ROTEL DIP

Ingredients

No kidding – don’t look for leftovers here!

1 lb bulk sausage – your favorite

1 pound cream cheese, chunked up

1 can Rotel (tomatoes w chilies) with liquid or drained (we leave the liquid in)

Brown sausage in skillet; drain excess grease.

Add cream cheese and cook over medium heat until melted.

Add Rotel and mix well.

Serve warm with chips. 

CHICKEN NACHOS

I met Ree Drummund, the Pioneer Woman, at a book signing a month or so ago. She was so nice, so accommodating and yes, fun as well! Here’s her recipe for awesome chicken nachos and the photo credit is hers, too.

Ingredients

4 whole Boneless, Skinless Chicken Breasts

2 Tablespoons Taco Seasoning

2 Tablespoons Chili Powder

 Salt As Needed

1/4 cup Olive Oil

1 can (8 Ounces) Tomato Sauce

2 cups Hot Water

 Several Dashes Hot Sauce

 Good Tortilla Chips

 Cheddar Jack Cheese, Freshly Grated

 Optional: Pico De Gallo, Sour Cream, Sliced Black Olives, Sliced Green Onions, Cilantro Leaves, Guacamole, Etc.

Instructions

Sprinkle both sides of the chicken breasts with the taco seasoning and chili powder. Rub in the seasoning as much as you can.

Heat the olive oil in a heavy skillet over medium heat. Cook the chicken breasts on both sides until deep golden and totally done in the middle, about 4 minutes per side. Remove from the skillet and let rest for a few minutes.

Whisk in the tomato sauce and the hot water (plus the hot sauce) and bring to a gentle boil. Reduce the heat to low and keep warm. Taste and adjust seasonings (may need salt, depending on the taco seasoning you use.

Shred the chicken with 2 forks and transfer the shredded chicken to the sauce. Toss to coat it in the sauce and allow to simmer for a few minutes.

 To build the nachos, build several layers of chips, cheese, and chicken, ending with a small layer on top. Microwave the dish (or put it in a 350 degree oven if ovenproof) until the cheese is totally melted.

Serve as is or add whatever extras you’d like! Dive into it immediately.

 

 

 

 

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