What’s Cooking For Super Bowl Sunday? Super Bowl Simmer Set Serve Dishes

Super Bowl Simmer Set Serve Dishes serve up delicious game day eats. Regardless of regular season team allegiance, the football loyal gather together to get the Super Bowl party started.  Football is the reason for the season, but what’ll have them talking is the food, the commercials and the half time entertainment.  The Super Bowl is all about the more, more, more.

super bowl logo

The following video is disco divine! Flashback to the 70s at your own risk.

disco ball

When the New Orleans Saints won Super Bowl XLIV,  I could not talk for three days.  We indulged in Super Bowl Simmer Set Serve Dishes filled with Louisiana heat and flavor.  We screamed.  We cheered.  We made the Who Dat Nation proud!  It was a wild ride- a Super Bowl memory for the books.

new orleans saints super bowl champs1

Easy simmer, set, serve dishes top the menu roster on game day.  Delicious and crowd pleasing, it’s the one pot or slow cooker recipes that please both chef and guests.  Soup’s on soups.  C’est si bon gumbos.  Chili with or without beans bowls.  Speaking of beans- how about a pot of red beans and rice?   Stuffed (or not) bell pepper dressing.  Easy works well in the game day kitchen.  Allow me to share with you these Super Bowl Simmer Set Serve dishes recipes for your Super Bowl party menu consideration.

Super Bowl Simmer Set Serve Dishes

Chicken and Sausage Gumbo 


8  cups water

3  chicken bouillon cubes

4  boneless, skinless chicken breast

1 lb. package smoked sausage

1  12 ounce bag frozen chopped onions

1  12 ounce bag frozen chopped bell peppers

3 bay leaves

2  Tablespoons minced garlic

1  teaspoon celery salt

1  teaspoon fine black pepper, or to taste*

OR in place of salt and pepper season with 1 teaspoon Créole seasoning, or to taste*

1  cup white wine

cooked rice


Slice sausage into ½ inch pieces. Using a seasoned skillet for optimum taste results, cook the sliced sausage over medium-high heat until browned.  Transfer cooked sausage to plate lined with paper towels, allowing excess grease to drain.  Set aside.

Place chicken breasts in Dutch oven or stock pot, add water, and bring to a boil.  Season for broth with ½ teaspoon celery salt ½ black pepper.  Stir and reduce heat to medium low, cooking chicken breasts until done, about 1 hour. Transfer chicken breasts from pot to large mixing bowl.  Slice chicken breasts into strips and add back to broth.

Turn heat back to high and bring to boil.  Add prepared roux to broth and chicken mixture, whisking until roux dissolves.  Reduce heat to medium and add minced garlic, chopped onions, chopped bell pepper, bay leaves, chicken bouillon cubes, remaining celery salt and pepper (or Créole seasoning).   Carefully pour in white wine.  Stir to blend and incorporate.

Reduce heat to simmer. Simmer uncovered for approximately 2 hours, allowing all flavors to marry.  Remove bay leaves and skim any fat off the top of gumbo.  Add chopped green onions and continue to simmer for additional 5 minutes.  Serve gumbo over rice.  Top with a sprinkle of filé, more green onions, and hot sauce to taste, if desired.


Red beans and rice is a Louisiana tradition.  The Places In The Home gang considers gumbos and beans and rice combinations hearty soups of sorts, and this slow cooker red beans and rice recipe has Super Bowl party menu star stirred and served all over it.

Slow Cooker Red Beans and Rice


1  pound dry red kidney beans
12  cups water
1  tablespoon vegetable oil
1  pound andouille sausage, sliced in ¼-inch rounds
5  cups chicken broth, divided
3  cups diced yellow onion
2  cups diced celery
1  cup diced green bell pepper
1  cup diced red bell pepper
5 cloves garlic, finely minced
1 pound tasso ham, sliced into 1 x ¼-inch strips
1 tablespoon firmly packed light brown sugar
3 bay leaves
2 teaspoons salt
1 teaspoon hot sauce, such as Tabasco
1 teaspoon cracked black peppercorns
1 teaspoon Cajun seasoning (see French Onion soup recipe below)
1 teaspoon rubbed sage
¼ teaspoon ground chipotle chile pepper
½ teaspoon cayenne pepper
½ cup chopped fresh parsley
¼ cup chopped green onion
Hot cooked jasmine rice
Garnish: chopped parsley


In a 4-quart container, soak red beans in 12 cups water; leave uncovered overnight.  After soaking, discard soaking water, and rinse beans with fresh water.  Set aside.

In a large skillet, heat oil over medium-high heat.  Add sausage, and cook until browned, 8 to 10 minutes.  Remove sausage from pan, and set aside. Deglaze skillet with 2 tablespoons chicken broth, add onion, and cook until softened and beginning to brown, 7 to 9 minutes.  Add celery and bell peppers to skillet, and cook until soft, 3 to 4 minutes.

Transfer mixture to a 4-quart slow cooker.  Add garlic, remaining broth, tasso, brown sugar, bay leaves, salt, hot sauce, black pepper, Cajun seasoning, sage, chipotle pepper, cayenne pepper, reserved beans, and cooked sausage, stirring to combine.

Cover, and cook on high until beans are softened and cooked through, 3 to 4 hours.

Add chopped parsley and green onion to red bean mixture.  Serve over rice. Garnish with additional parsley, if desired.  Serves 6.

~Louisiana Cookin’

red chili no beans

Bowl ‘O Red


1 ¼ pounds ground beef chuck
1 cup chopped onion
3 cloves garlic, minced
1 tablespoon ground pasilla or ancho chile pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano, crushed
¼ teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 teaspoon salt
1  14 ½ ounce can diced tomatoes, undrained
1  14 ½ ounce can beef broth
1  12 ounce bottle lager beer or 1 ½ cup beef broth
1 tablespoon yellow mustard


In a Dutch oven cook ground beef, onion, and garlic over medium-high heat until meat is brown, breaking up meat.  Drain off fat.  Stir in pasilla pepper, cumin, paprika, oregano, cayenne pepper, cloves, and salt. Cook and stir 2 to 3 minutes or until fragrant.

Stir in tomatoes, broth, beer, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 40 minutes.

Slow Cooker: Prepare as directed in Step 1. Transfer to a 4-qt. slow cooker. Stir in tomatoes, broth, ½ cup of the beer, and the mustard.  Cover.  Cook on low 8 to 10 hours or on high 4 to 5 hours.

~Better Homes and Gardens

Queso Soup

Creamy Queso Soup


1 tablespoon vegetable oil

1 large onion, diced (about 1 cup)

1 jar (16 ounces) Pace® Mexican Four Cheese Salsa con Queso

2 cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)

¼ cup milk

crushed tortilla chips

chopped green onions


Heat the oil in a 2-quart saucepan over medium-high heat.  Add the onion and cook for 10 minutes or until the onion is tender.Reduce the heat to low. Stir the queso, broth and milk in the saucepan and cook for 3 minutes or until the queso mixture is hot.  Serve topped with the tortilla chips and green onions.

~ Campbell’s Kitchen

rice scoopStuffed (or not) Pepper Dressing

1 lb. ground beef

1 bag frozen chopped onions

1 bag frozen chopped green peppers

1  teaspoon Worcestershire sauce

½ teaspoon minced garlic

½ teaspoon black pepper

1 teaspoon basil

½ teaspoon thyme

1 24 ounce can spaghetti sauce

1 cup cooked rice

6 bell peppers

8 ounce package shredded cheese of choice


Cut the tops and stem off of each pepper.  Remove the core and seeds from inside each pepper.  Cook the bell peppers in boiling water for 5 minutes or until desired softness is reached.  Remove peppers from water and set aside.

Place ground beef, onions and peppers in a large skillet.  Cook together over high heat until ground beef is browned.  Pour or spoon off excess fat. Reduce heat to medium. Season mixture with salt and pepper, stirring to incorporate.  Stir in spaghetti sauce and Worcestershire sauce.  Add basil and garlic, stirring to incorporate.


Reduce heat to low, cover with lid and simmer dressing for 10 minutes. Remove lid and spoon in cooked rice.  Sprinkle with thyme.  Stir rice into beef mixture to incorporate.  That’s it!  Serves 6.

If stuffing:
Preheat the oven to 350 degrees F.  Generously stuff (fill) each pepper with the dressing.  Place stuffed peppers open side up in a baking dish.  Top each pepper with shredded cheese of your choice.  Bake covered for 25 to 30 minutes until heated through and cheese is melted.

onion soup

French Onion Soup


2  Tablespoon butter

2  teaspoons olive oil

6  medium onions thinly sliced

1  teaspoon Creole seasoning

1 teaspoon granulated sugar

2 bay leaves

½ cup white white or sherry

2 quarts (8 cups) low sodium beef broth

French bread baguette

8 slices Gruyère cheese

For Creole Seasoning


1/3  cup paprika

3 tablespoons dried oregano

3 tablespoons ground black pepper

2 tablespoons dried basil

2 tablespoons kosher salt

1 tablespoons cayenne pepper

1 tablespoon granulated onion

4 teaspoons dried thyme

4 teaspoons granulated garlic


Heat butter and olive oil in a Dutch oven over a medium- high heat.  Add sliced onions and bay leaves to the pan, saute for 5 minutes or until tender. Sprinkle sugar and Creole seasoning over onions, stir to incorporate.


Cook onions and company for 30 minutes or until softened and reaching a caramelized stage.  Add sherry and bay leaves to onions.  Reduce heat to low and simmer for 5 minutes.   Turn heat back up to medium-high and add beef broth.  Allowing broth to heat through, reduce to simmer, and continue to simmer for 15-20 minutes in order for ingredients to marry and live happily ever after.  Remove bay leaves.

rosemary bread

french bread loaves

Slice French bread baguette and place on a baking sheet.  Place under broiler until slices reach a light golden brown.

soup-crockOnion Soup Crock

Place crocks, ramekins, or oven proof bowls on a large cookie sheet.  Fill each with 1 cup soup.  Place one slice French bread in each bowl and top with 1 cheese slice.  Broil on high until cheese is melted and browned. Serves 8.

Directions for Creole Seasoning

In a medium bowl combine paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme and granulated garlic.  Stir to combine.  Can be stored in an airtight container for up to three months.


 T-9 until Super Bowl Sunday.  Can you taste the victory?


A Most Fetching Friday






synonyms: attractive, appealing, sweet, pretty, good-looking, lovely, delightful, charming, prepossessing, captivating, enchanting, irresistible

This week’s Fetching Friday features bold and stunning scenes of nature, seasons, sequins, speak and Saints.


Fresh Flower Arrangement Tricks – Good Housekeeping


Continental Tole Shield With Lion – 1stdibs

glitterguide_white_tshirt_3d_140609_4I highly recommend taking the Sparkle and Shine Your Way Through Life approach!  Life is Short Wear Sequins T – Glitter Guide for eLUXE

lavender hill farmsLavender Hill Farms in Boyne City, Michigan – Midwest Living Magazine

ff-cognacColor Extraordinaire: Cognac – HGTV

van-goghVincent van Gogh

pumpkin-platterSeasonal Simplicity!  Pumpkin Platter Centerpiece – Better Homes and Gardens

Saints-helmtWho Dat Proud – New Orleans Saints

I hope yours is a most fetching Friday.

Love your style!

Super Bowl Party Dip Recipes

What’s a Super Bowl party without dip?  These Super Bowl party dip recipes tip their hat to Super Bowl XLVIII team towns, fan favorites and classic ingredients that bring Seattle and Denver to mind and table.  These are two of my choices from the recipes featured in The Seattle Times and The Denver Post.


Ray’s Boathouse Crab and Spinach Dip (by Wayne Johnson)


1½ cups cream cheese, softened

1½ cups mayonnaise

2 cloves garlic, smashed and chopped

12 ounces Dungeness crab meat

1 cup frozen spinach, chopped

1 cup artichoke hearts, chopped

½ cup piquillo or roasted red peppers, diced

1 cup Parmesan cheese, grated

¾ cup breadcrumbs, preferably panko

¼ cup chives, chopped


Preheat oven to 350.  In mixer blend cream cheese, mayo and garlic until well blended and smooth.  Stir in the crab, spinach, artichoke, peppers and cheese; stir until all ingredients are incorporated.  Place mixture into a casserole dish and top with breadcrumbs.

Bake the crab dip in the oven 25-30 minutes until hot and bubbly with the breadcrumbs being golden brown.  Remove from oven and top with chives.  Serve with pita bread or crackers.  Makes about 4 cups

via The Seattle TimesChef Wayne Johnson of Ray’s Boathouse

Invesco Field Denvervia

Cheese and Artichoke Dip


1 cup canned artichoke hearts

2 scallions, diced

1 cup mayonnaise

½ cup sour cream

1 tablespoon dry white wine

½ teaspoon fresh-ground pepper

1 cup grated parmesan cheese


Drain and dice artichoke hearts.  Diced the scallions using both white and green parts.  Add all ingredients except parmesan to a large mixing bowl. Combine well.  Keep cold until ready to serve.

Microwave a serving portion until warm. (This can also be done stovetop.) Place warmed mixture in ovenproof serving dish. Top with grated parmesan and broil in a 350-degree oven until it begins to bubble or brown. Place dish on a large platter with fresh veggies and crackers, or serve it in a bread bowl.

via The Denver Post, CooperSmith’s Pub & Brewery





Saintsational Black and Gold Home Decor

The New Orleans Saints are back on the field in black and gold glory. Saints fans are hoping for an exciting season of New Orleans Saints football.  Black and gold home decor accessories make decorating for Saints football gatherings become fast friends with interiors this time of year, and I do like to show my support for the team colors by decorating with black and gold home decor accessories and design accents.

zebra-chairLouis XVI Giltwood Settee with Zebra Upholstery

black and gold home decor

Hooker Furniture


Regency Arm Chair

Black and gold home decor accents and accessories are always stylishly in season.


LS Dimond Home Black and Gold Draper Cube Table

The look of classic sophistication is instantly achieved when black and gold accents become a distinct decor choice as part of  the color palette.

Celerie Kemble interiorsvia


Simon Orrell Designs

black-and-gold-fabricsHouse Fabric

black and gold fabric1, 2, 3,  4


Black & Poole


The Vintage Vogue Linea Coasters


Styling and decorating with black home decor pieces sets the tone for statement making appeal.

skeleton-keysDecorative Skeleton Keys

The extra added bonus of accentuating the space with gold accessories puts the accent mark on the power of gold glam.

gold dining chairsVeranda


leopard living roomMary McDonald

Spot on gorgeous leopard  living room in the home of Mary McDonald.


Out with the old, in with the new!  A new lampshade  or tabletop addition is an immediate and affordable option when refreshing home decor.

decorative lampshadesvia



Black and Gold Taffeta Curtain Panels

Inspiration is everywhere- even on the football field.  Go Saints!

Super Bowl XLVI ~ The Game, The Eats, & The Man Cave

Super Bowl excitement is in the air! Stats show more than 173 million people will watch Super Bowl XLVI.  The New England Patriots and New York Giants are poised, practicing and preparing for Super Bowl victory. Who’s your pick to win the Super Bowl?

It’s a split decision for us.  We are a mixed marriage- Dave is a Patriots guy and I Louisiana loyal to the Manning men. And of course, the Southern roots run deep. Archie was a New Orleans Saint, Peyton a Tennessee Vol, and Eli an Ole Miss Rebel (think Leigh Anne Tuohy).  If you are  like the gang at Places In The Home, the pomp and circumstance leading up to the game is already at a fever pitch.  Our at home Super Bowl party and  menu primes the event for optimum game, commercials, and halftime show viewing.  Forever in design mode, I popped over to Olioboard to mock up an idea for Dave’s man cave or at least my idea for Dave’s man cave.

Men at Work 3

Bradley Club Chair from Home Decorators

Popcorn tub & cups from Crate & Barrel

“I’m the Greatest” by Ken Auster Giclee on canvas from Spirit of Sports


Vissani 5.8 cu. ft. Wine and Beverage Cooler

I’m no authority on beer or the correct pairings, but the folks at Epicurious have it covered in their Beer and Food Pairing Guide.


What’s on the menu for your Super Bowl soiree?  Being the culinary coordinator of the house, the question of  the game day menu has been asked, but not answered as of yet.  Here’s what I’m thinking-

Cranberry Party Mix


2 cups Cinnamon Chex

2 cups Corn Chex

2 cups Wheat Chex

2 cups hazelnuts

1/3 cup maple syrup

1/4 cup butter, cubed

1/4 cup packed brown sugar

1-1/2 teaspoons salt

1 teaspoon ground nutmeg

2 cups dried cranberries


In a large microwave-safe bowl, combine the cereals and hazelnuts;set aside.   In a small microwave-safe bowl, combine the syrup,butter, brown sugar, salt and nutmeg.  Microwave, uncovered, on high for 1 minute; stir until blended.  Pour over cereal mixture and toss to coat.  Microwave on high for 5-6 minutes or until lightly browned, stirring after each minute. Stir in cranberries.  Spread onto waxed paper to cool.  Store in an airtight container.  Yield: 2-1/2 quarts

via Taste of Home 


Willie’s Pimento Cheese is basically required eating-a house appetizer staple.  My paternal grandmother cut straight to the pimento cheese chase with her minimal ingredient recipe. Mayonnaise is not used in Willie’s recipe as is in most recipes.  If desired, adding ½ cup mayonnaise would enhance the creaminess.

Willie’s Pimento Cheese


1 large Velveeta loaf
4  4 ounce jars pimento;drained
salt & pepper to taste


Allow Velveeta to soften at room temperature. Place the Velveeta and pimento into large bowl. Using a potato masher, mix until combined. Season to taste with salt and black pepper.

I’m serving this with red and green apple slices, celery sticks and Ritz crackers.

Dave the Builder has put in his request for this version of Creamy Shrimp Chowder.

Creamy Shrimp Chowder


½ cup celery (chopped)

1/3 cup onion (diced)

2 tablespoons butter

8 ounces cream cheese

1 cup milk

1 ½ cups potatoes (cubed)

½ pound prepared cooked shrimp (thaw and drain)

2 tablespoons dry white wine

½ teaspoon salt


Saute celery and onions in butter in a large pot. Mix in cheese and milk, stirring over low heat until the cheese melts. Mix in the potatoes, shrimp, wine and salt.  Heat, stirring occasionally.  Serve and enjoy! Serves 4.

recipe and photo via Free Recipes 

These Smoked Cheddar Mini Muffins from Better Homes and Gardens look absolutely delicious. I am looking forward to making these.

Smoked Cheddar Mini Muffins


½  cup all-purpose flour

½  cup yellow cornmeal

2  tablespoons sugar

1 ½  teaspoons baking powder

1/8  teaspoon salt

dash cayenne pepper

3/4  cup shredded smoked Cheddar cheese (3 ounces)

1 egg

½ cup milk

2 tablespoons cooking oil or 2 tablespoons butter, melted

Poppy seeds, sesame seeds, thin strips roasted red sweet pepper, shredded smoked Cheddar cheese


Preheat oven to 425 degrees F. Lightly grease eighteen to twenty 1-3/4-inch muffin cups; set aside.  In a medium bowl, stir together flour, cornmeal, sugar, baking powder, salt, and cayenne pepper.  Stir in the 3/4 cup cheese. In a small bowl, combine egg, milk, and oil.  Add egg mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Batter will thicken upon standing.  Spoon batter into prepared muffin cups, filling three-fourths full.  Sprinkle with desired topping. Bake for 8 to 10 minutes or until a wooden toothpick inserted in centers comes out clean.  Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.  Makes 18 to 20 mini muffins

via Better Homes and Gardens 

Caramelized Banana Pudding

Didn’t you read Monday’s post?  Caramelized Banana Pudding is definitely repeat worthy. Get the recipe replay here.

What’s on the menu for your Super Bowl party?