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Super Bowl Blowout

Italian Chili
You can’t have a Super Bowl party without chili, and this Italian-flavored version is an interesting twist on the typical. *serve with Italian nachos
Makes about 12 cups
Total time: 50 minutes

1 lb. bulk Italian sausage
2 T. olive oil
2 cups onion, diced
1/2 lb. stick pepperoni, cubed
1 T. garlic, minced
1 T. tomato paste
1/2 cup dry red wine
2 T. balsamic vinegar
2 cans whole tomatoes (28 oz. each)
1 cup chicken broth
1 can each cannellini and red kidney beans, drained and rinsed (14 oz. each)
1 T. dried Italian seasoning
Salt and red pepper flakes to taste
Sour cream and sprigs of fresh basil


1. Sauté sausage in oil in a large pot or Dutch oven over medium-high heat.
2. When brown, add onion, pepperoni, and garlic; cook 5 minutes. Stir in tomato paste and sauté 1 minute.
3. Deglaze with wine and vinegar; reduce until nearly evaporated.
4. Add tomatoes and broth, bring to a simmer, and cook 20 minutes.
5. Stir in beans and seasonings, and simmer until heated through for 5 minutes.
Serve chili garnished with sour cream and basil sprigs.

Per cup: 316 calories; 52% calories from fat; 18g total fat; 21g carb.; 1085mg sodium; 4g fiber; 9g protein

Thai Chicken Skewer Wraps
Makes 16 wraps & about 2 cups sauce // Total time: 1 hour​​​​​

1 cup fresh cilantro leaves, packed
6 T. brown sugar, divided
6 T. fresh lime juice, divided
2 T. Thai red curry paste, divided
1/4 t. red pepper flakes
Salt to taste
2 lb. boneless skinless chicken breast, Sliced into 1/4”-thick strips
1/2 cup creamy peanut butter
1/2 cup water
1/4 cup shallots, chopped
1/4 cup soy sauce
2 T. fresh ginger, chopped
3 garlic cloves, chopped
16 Boston or bibb lettuce leaves
16 strips each red bell pepper and cucumber
Lime wedges

1. Blend cilantro, 4 T. brown sugar,
2 T. lime juice, 1 T. curry paste, pepper flakes, and salt in a food processor until smooth.
2. Pour over chicken, toss to coat, and marinate 10 minutes. Preheat broiler to high with rack 6” from element; coat a broiler pan with nonstick spray.
3. Process 2 T. brown sugar, 4 T. lime juice, and 1 T. curry paste with peanut butter, water, shallots, soy sauce, ginger, and garlic in the processor (it’s not necessary to wash the bowl) until smooth. Transfer to a serving dish.
4. Thread chicken onto 32 skewers.
5. Arrange 8 skewers on prepared pan; cover ends of skewers with foil to prevent burning. Broil chicken in batches until browned and cooked though, 6 minutes. 
To serve, wrap a lettuce leaf around two strips of chicken, remove skewers, then add bell pepper and cucumber. Drizzle with sauce and lime juice.

Per wrap: 140 calories // 31% calories from fat // 5g total fat // 9g carb.; 280mg sodium // 1g fiber; 16g protein

Italian “Nachos”
with tomatoes & peppers

1 baguette, sliced into 1/2”-thick rounds
Olive oil
Salt to taste
3 cups fontina cheese, shredded (1/2 lb.)
2 cups tomatoes, seeded, diced
1/2  cup peperoncini, sliced

1. Preheat oven to 400°.
2. Toast baguette rounds on a baking sheet in the oven until crisp, 8–10 minutes per side.
3. Turn oven off and preheat broiler to high.
4. Drizzle toasted bread with oil and sprinkle with salt; broil until bread is golden, 2–3 minutes.
5. Transfer to an ovensafe serving platter (or leave on the baking sheet), top with fontina, and broil until melted, 3–4 minutes.
6. Remove from oven. Sprinkle with tomatoes and peperoncini. Serve immediately.

Shrimp Po Boy​​​
Makes about 20
Total time: 40 minutes

1 recipe Classic Remoulade, (Recipe below)
1 baguette, halved lengthwise
4 T. olive oil, divided
4 t. garlic, minced, divided
1 t. cayenne, divided
11/2 lb. rock shrimp (or small shrimp, peeled)
4 T. chopped fresh parsley, divided
2 T. unsalted butter, divided
Juice of 1 lemon, divided
Salt to taste
3 cups iceberg lettuce, shredded, divided

1. Prepare remoulade and chill.
2. Remove excess bread from inside each baguette half and brush baguette halves with 2 T. oil. Preheat broiler to high.
3. Saute 1/2 the garlic and cayenne in 1 T. oil in a large nonstick skillet over medium-high heat
for 30 seconds.
4. Stir in 1/2 the shrimp and sauté until cooked through, 2–3 minutes. Finish with 1/2 the parsley, butter, lemon juice, and salt; transfer to a bowl. Repeat with remaining ingredients.
5. Broil baguette halves until golden,
2–3 minutes.
6. Divide lettuce and shrimp between bread,
then cut into 11/2”-wide strips;
drizzle with remoulade.
(Chill remaining remoulade for another use.)

Classic Remoulade
Makes 1 cup
Total time: 10 minutes

1/2 cup red bell pepper, chopped
1/4 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup scallions, chopped
2 T. shallots, chopped
2 T. chopped fresh parsley
2 T. honey
1 T. fresh lemon juice
Salt and pepper to taste

1. Pulse all ingredients in a food processor
until minced.
2. Chill until ready to serve.
(May be made up to 3 days ahead.)

Mini Flank Steak Sandwiches
Makes 24 sandwiches; Total time: 45 minutes + marinating

1/4 cup fresh ginger, sliced
5 garlic cloves
1 can cola (12 oz.)
1 cup brown sugar
1/2 cup torn fresh cilantro
1/4 cup soy sauce
1 T. ground black pepper
11/2 lb. flank steak
1 cup blue cheese, crumbled
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh parsley
2 T. milk
1 T. fresh lemon juice
Salt and pepper to taste
3 1/2  cups iceberg lettuce, shredded
24 cocktail rolls, split

1. Crush ginger and garlic in a large resealable plastic bag with the flat side of a meat mallet.
2. Add cola, brown sugar, cilantro, soy sauce, 1 T. pepper, and steak; marinate 30 minutes. Preheat grill to high.
3. Combine blue cheese, mayonnaise, sour cream, parsley, milk, lemon juice, salt, and pepper in a bowl. Chill until ready to use.
4. Grill steak 5 minutes per side for medium-rare.
5. Remove from grill, let rest 5 minutes, then thinly slice against the grain.
6. Assemble sandwiches with lettuce, steak strips, and blue cheese sauce on the bottoms of rolls, then replace tops.


Cherry Limeade
Spiked or not spiked
(12 servings)

2 (12 fluid ounce) cans
frozen limeade concentrate
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1 (10 ounce) jar maraschino cherries, drained and juice reserved
1 lime

1. Pour both cans of concentrated limeade into a large pitcher; mix in lemon-lime soda.
2. Next, stir in reserved cherry juice. Squeeze juice from lime into mixture, then slice and set aside.
3. Stir well and serve over ice. Garnish with cherries and lime slices.

Add desired amount of vodka into the mix
Garnish with red sprinkles or cherries and lime wedges


Event Designer
Social Butterflies, LLC

P. F. Conrey Fine Photography

Wade & Company

The Tower Center Memphis

Paper Details
Rebecca Zerilla

Click Magazine


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2445 Hwy 51  |  Hernando, MS 38632  |  662-429-6397  |  fax: 662-429-5229​

Ivory Closet
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