The Thanksgiving Holiday is approaching and so is the Iron Bowl!! The attorneys and staff at PGH hope your holiday is filled with family, friends and good food! We would like to share some recipes from the PGH Cookbook. Everyone has their own special turkey and dressing recipes so we won’t go there, but here is a delicious side dish from Jessica Taylor, Josh Hayes’ paralegal:
BUNDLES OF BEANS:
1 cup brown sugar Bacon slices, cut in half
3 (16 oz) cans whole green beans, drained 2 tsp dry mustard
Mix brown sugar and dry mustard, pour over beans and toss well. Divide beans into small bundles, wrap with bacon. Place bundles into large baking dish. Pour any remaining sauce mixture (brown sugar/mustard) over beans. Bake at 350 degrees for 25 minutes. Just before serving, broil about 3 to 5 minutes to brown bacon. Makes 8 to 10 servings.
For tailgating or watching the game in the comfort of your own home, Matt Glover’s legal assistant, Kacie Davis, loves to make crowd pleasing Buffalo Chicken Dip. Morgan Anderson, Bob Prince’s legal assistant cooks a big pot of soup, and our bookkeeper, Gail Gorday, rolls out some Oreo Balls.
BUFFALO CHICKEN DIP:
2 (10 oz) cans chunk chicken, drained ¾ cup hot sauce or buffalo sauce
1 cup Ranch dressing or more if you like 1 ½ cups shredded Cheddar cheese
Dump all ingredients into a crockpot. Put on low for about 2 hours, stirring every 45 minutes. Serve with crackers, chips, celery, carrot sticks, etc…
ROASTED TOMATO AND CORN SOUP
2 ripe but firm tomatoes 2 ½ cups low sodium chicken broth
3 cups fresh corn kernels (6 ears) 1 tsp. chipotle chili powder
2 red bell peppers 1 tsp. salt plus more to taste
1 yellow onion, chopped 1 cup heavy cream
1 red onion, chopped Extra virgin olive oil for drizzling
3 cloves garlic, minced Paprika and sliced avocado for garnish
Preheat oven to 375 degrees. Put tomatoes in a lightly greased baking dish and roast until the skins are dark and the tomatoes are caramelized, about 30 minutes. Remove from oven and let cool. Keep the oven on. Spread the corn in a single layer on a baking sheet. Roast until the edges begin to turn golden brown, 10 to 15 minutes. Meanwhile, when the tomatoes are cool enough to handle, peel off the skins and discard. Set the flesh, with the juices, aside in the baking dish. Remove the corn from the oven and let cool. You can use canned corn and skip this if needed. In a soup pot, combine the tomatoes, peppers, yellow and red onions, garlic and corn, reserving a handful of the roasted corn for garnish. Add just enough broth to cover the vegetables and bring to a boil over high heat. Reduce the heat to medium-high and cook until the vegetables are very tender, about 10 minutes. Stir in the chili powder and the salt. In a blender or food processor, blend the soup until smooth. While blending, slowly drizzle the cream. Taste and adjust the seasonings.
1 package Double Stuffed Oreos 8 oz cream cheese, softened
White dipping chocolate (Gail uses the kind in the tray that you microwave)
Finely chop up Oreos in food processor. Combine chopped Oreos with softened cream cheese until well blended. Roll into balls and place on cookie sheet. Put in freezer for 10 minutes. Melt white chocolate. Dip Oreo balls into the chocolate and refrigerate until they harden. Keep refrigerated.