Super Bowl Feast from Katie Lee

"The Early Show" started the Super Bowl XLIV party a couple of days early, but it's not too soon to think about your own party plans for Sunday.

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Part of your planning will certainly include what your fan friends will eat. So what tasty treats can you make that will fill them up?

Never fear: "Early Show" contributor Katie Lee has a Super Bowl feast that's sure to please. Lee suggested several of her simple party recipes that will fill your fans up, but have them begging for more.

Lee who doesn't like to watch football regularly says she makes an exception for Super Bowl Sunday.

"Over-the-top commercials and anything-can-happen halftime performances keep me highly entertained. I barely even take notice of the main event," she said. "Super Bowl Sunday is all the justification I need to over-indulge. I like to think of it as the Thanksgiving of junk food. If I were the betting type, my money would be on the disappearance of these treats before the first touchdown is scored."

RECIPES:

Chili-Cheese Dip
When I was in college we used to melt cheese and chili in the microwave on movie nights. I recreated my college junk food obsession with this chili-cheese dip that only takes a few more minutes than the microwave version. It's so good -- seriously, I need to step away from the tortilla chips.

INGREDIENTS:
1 pound ground sirloin beef
1 packet taco seasoning
1 (16 ounce) jar salsa
2 cups shredded cheddar cheese
4 ounces cream cheese, cut into cubes

METHOD:
In a medium skillet over medium heat, brown beef. Remove beef from skillet and drain on paper towels. Return to skillet and add taco seasoning and salsa. Bring to a simmer, and cook uncovered for 10 minutes, stirring occasionally. Drop the heat to very low. Stir in cheddar cheese and cream cheese and cook until just melted. Serve hot with tortilla chips.

Yield: serves 6 to 8 (about 3 1/2 cups)
Prep Time: 5 minutes
Cook Time: 20 minutes

Buffalo Chicken Quesadillas
I love the spicy flavors of buffalo chicken wings, but I usually only have them when I'm dining out. Making wings at home can be messy, but by using a store-bought rotisserie chicken with these quesadillas, I get all the same flavors but none of the mess. I like to serve my quesadillas with blue cheese dressing and celery sticks.

INGREDIENTS:
1 store-bought rotisserie chicken, shredded (about 4 cups)
3/4 cup buffalo sauce
2 cups shredded Monterey jack cheese
12 flour tortillas (soft taco size)
Nonstick cooking spray
Blue cheese dressing (from Steakhouse Night)
Celery sticks

METHOD:
In a large bowl, combine chicken with sauce and stir until evenly coated. Add cheese and toss to combine.

Evenly divide chicken mixture on six tortillas and top with remaining six tortillas.

Heat a large skillet over medium heat and coat with cooking spray.

Cook quesadillas, one at a time, about 3 to 4 minutes per side, using a spatula to turn. Cut into quarters and serve with blue cheese dressing and celery sticks on the side.

Yield: 6 quesadillas (serves 6 to 8)
Prep Time: 20 minutes
Cook Time: 25 minutes

Insanely Good Turkey Tacos
My friend Steve made me these tacos, named for his father, Herbie, who taught him the recipe. They are, without a doubt, the best tacos I have ever eaten. His secret ingredient is cheap Italian salad dressing. Amazing. Have an extra napkin handy because, as Steve says, "If they're not dripping down your hands, you didn't do something right."

INGREDIENTS:
For taco meat:
2 tablespoons canola oil
1/2 cup cilantro, minced
1 bunch scallions, thinly sliced
2 pounds ground dark-meat turkey
2 tablespoons of garlic salt
1/4 cup of chili powder
1 7-ounce can of chopped green chilies (medium heat)
1/4 cup of hot taco sauce (plus more for serving)
1/4 cup of green taco sauce (plus more for serving)

For salad:
1 head of iceberg lettuce, shredded
1 bunch scallions, thinly sliced
1/2 cup cilantro, minced
2 ripe tomatoes, chopped
1 ripe avocado, diced
1/2 cup Italian-style vinaigrette dressing, such as Ken's

For shells:
24 white corn tortillas
1 cup canola oil

For garnish:
1/2 pound shredded cheddar cheese
1/2 cup sour cream

METHOD:
In a large skillet over medium-high heat, heat the oil, cilantro, and green onions. Add chilies and cook 1 minute, stirring constantly. Stir in turkey, using a wooden spoon to break up the meat. As meat is browning, stir in garlic salt and chili powder. When turkey has cooked through, stir in the hot sauce and green sauce. Lower the heat to a simmer. Stir occasionally.

As meat simmers, toss all salad ingredients with dressing.

To make the shells: In a frying pan, heat oil over medium high heat.

Line a baking sheet or large plate with paper towels. When the oil is hot, use tongs to place each tortilla gently in oil one at a time.

After only 5 seconds, in one motion, turn the tortilla over and fold it in half. Cook 20 seconds, flip and cook an additional 20 seconds.

Lift out of oil and drain on paper towels. *The shells will not be too crisp when they come out of the oil.

But, they become too crisp to stuff if cooked any longer.

Assemble tacos by spooning meat into shells, topping with cheese, salad, and sour cream.

For more recipes, go to Page 2.

Heavyweight Hoagie
This is the mother of all hoagies. I use a whole loaf of ciabatta with turkey, ham, and salami, but try mixing it up with roast beef or mortadella. I wrap the sandwich in aluminum foil and put a heavy iron skillet on top for about 30 minutes so that it smashes and is easier to eat and the flavors really meld together. Serve it on a cutting board and people can just cut their own sandwich.

INGREDIENTS:
1 loaf ciabatta, halved lengthwise
3 cloves garlic, minced
3 Tablespoons unsalted butter
2 Tablespoons minced flat-leaf parsley
1/3 cup mayonnaise
1/2 pound deli turkey, thinly sliced
1/2 pound deli ham, thinly sliced
1/4 pound salami, thinly sliced
1/4 pound provolone, thinly sliced
Salt and freshly ground black pepper
1 cup shredded iceberg
1/4 cup sliced hot banana peppers
1/4 cup thinly sliced red onion

METHOD:
Preheat the broiler.

In a small sauté pan over low heat, melt the butter with the garlic.
Continue to cook over low heat until the garlic begins to soften, about 2 to 3 minutes. Add parsley and cook another minute. Remove from heat and spread onto the inside of each side of the bread. Place under the broiler and toast until golden brown. Let cool.

Spread mayonnaise onto bread. Layer turkey, ham, salami and provolone onto bottom half of bread. Sprinkle with salt and pepper. Top with iceberg, peppers, and onion. Wrap tightly in aluminum foil and place a heavy-duty skillet (I use an iron skillet) on top. Let sit 30 minutes. Slice and serve.

Yield: serves 6 to 8
Prep Time: 10 minutes
Inactive Prep Time: 10 minutes to cool bread, 30 minutes to press sandwich
Cook Time: 7 minutes

Breaded Pork Cutlet Satay

INGREDIENTS:
1 pound boneless pork chops
2 large eggs, lightly beaten
3 cups seasoned breadcrumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Special Equipment: skewers

METHOD:
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.

Place each pork chop between two sheets of plastic wrap. Using the flat side of a meat tenderizer, gently pound each chop until it's about ¼ inch thick. Cut each chop into strips.

Thread pork pieces onto skewers, working the skewer in and out of the meat. Using a pastry brush, brush each piece of pork with egg. Mix bread crumbs, salt and pepper in a shallow dish. Dredge each pork skewer bread crumbs until evenly coated. Refrigerate for 10 minutes. Place on prepared baking sheet and bake until cooked through, about 8 to 10 minutes.

Serve with barbecue sauce, if desired.

Yield: serves 12 (about 28 skewers)
Prep Time: 25 minutes
Cook Time: 8 minutes

Shrimp Po Boy

INGREDIENTS:
2 pounds medium shrimp, peeled, de-veined and tails removed
1 3/4 cup buttermilk
1/4 cup hot sauce
1 1/2 cups cornmeal
1/2 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
Peanut oil
3 soft hoagie rolls
Mayo
Shredded iceberg lettuce
Tomato slices
Lemon wedges

METHOD:
In a bowl, mix buttermilk and hot sauce. Add shrimp and toss to coat. Cover with plastic wrap and refrigerate for 20 minutes. In a shallow dish, combine cornmeal, flour, garlic powder, salt and pepper.

Heat a few inches of oil in a heavy bottom pot to 375 F.

Dredge shrimp in cornmeal mixture and fry about 3 minutes. Drain on a paper towel lined plate.

To assemble sandwiches, spread hoagie rolls with mayo, fill with shrimp, lettuce and tomato. Cut each hoagie in two or three sections. Serve with lemon wedges.