"What to Cook This Week: February 5 -11 by PureWow"

"What to Cook This Week: February 5 -11 by PureWow"

Pre-Game Seven Super Bowl LVIII Dinners

Super Bowl LVIII is approaching, and we all know that it's not only about the game but also the food. Get yourself in the mood for the big day by cooking up these seven celebratory dinners. From chicken wings to fancy nachos, these dishes are perfect for sharing while you watch the game. Don't forget to stock up on plenty of cold beer to accompany the food.



  • 2 scallions
  • 3 yellow onions
  • 1 avocado
  • 1 red onion
  • Assorted crudités (like carrots and celery), for serving
  • 4 large Portobello mushrooms
  • 1 green bell pepper
  • 2 garlic cloves
  • 1 head butter lettuce
  • 2 tomatoes
  • 1 bunch radishes
  • 1 bunch cilantro
  • 1 bunch parsley


  • 2 1/2 cups shredded, cooked chicken (or 1 rotisserie chicken)
  • 6 eggs
  • 1 lb. skirt or flap steak
  • 30 pepperoni
  • 3 lbs. chicken wings
  • 6 oz. sliced ham
  • 4 oz. sliced salami
  • 4 oz. sliced soppressata
  • 6 oz. sliced turkey


  • 8 oz. block cream cheese
  • 8 oz. sharp cheddar cheese
  • 2 oz. crumbled blue cheese
  • 1 stick unsalted butter
  • 8 oz. Gruyère cheese
  • Cotija cheese, for serving
  • 10 oz. provolone cheese
  • 4 oz. mozzarella cheese
  • 6 oz. Swiss cheese

Canned and Packaged Goods

  • Potato chips, for serving
  • 16 oz. chicken stock
  • 1 sheet frozen puff pastry
  • Pizza sauce, for serving

Pantry Ingredients

  • Louisiana-style hot sauce
  • Ranch dressing
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Dijon mustard
  • Vegetable oil
  • Chili powder
  • Garlic powder
  • Tapioca flour
  • Cayenne pepper
  • Dried thyme
  • Coconut aminos (or soy sauce)
  • Fish sauce
  • All-purpose flour
  • Crushed red pepper flakes
  • Baking powder
  • Honey
  • Chipotle hot sauce
  • Blue cheese dressing
  • Mayonnaise


Cheesy French Onion Soup Sandwiches

This indulgent handheld sandwich only requires seven ingredients and a single skillet. Caramelized onions, buttery bread, and lots of Gruyère cheese combine to make this sandwich a crowd-pleaser.

  1. Slice 1/2 lb. of Gruyère cheese and set aside.
  2. Melt 1/2 stick of unsalted butter in a skillet over low heat. Add 2 sliced yellow onions and cook, stirring occasionally, for 45-50 minutes until caramelized.
  3. Increase heat to medium-high and add 1/2 cup chicken stock, stirring and scraping the skillet to loosen browned bits until the liquid has evaporated, and the onions are jammy. Season with salt and pepper to taste.
  4. Divide the onion mixture among 4 slices of bread. Top with sliced Gruyère cheese and the remaining bread slices.
  5. Heat the skillet over medium heat and toast the sandwiches until the cheese has melted and bread is crispy.

Sheet Pan Chilaquiles

This take on the traditional Mexican breakfast dish is conveniently cooked on a sheet pan. Pile on the runny eggs, red onion, cilantro, and cotija cheese to your heart's content.

  1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
  2. Spread 8 oz. of tortilla chips on the prepared baking sheet, along with 1 chopped green bell pepper and 2 minced garlic cloves.
  3. In a bowl, whisk together 6 eggs, 1/4 cup of coconut aminos, 1 tablespoon of fish sauce, and 1/2 teaspoon of chili powder. Pour the mixture over the tortilla chips.
  4. Bake for 10-15 minutes until the egg is set and the tortilla chips are crispy.
  5. Top with diced avocado, sliced red onion, chopped cilantro, and crumbled cotija cheese. Serve immediately.

Keto Philly Cheesesteak Portobello Mushrooms

Even the low-carb dieters at your table can get in on this sammy-inspired, keto-friendly delight. The fillings are served in broiled Portobello mushroom caps. Dijon mustard, coconut aminos, and fish sauce are added to the steak and veggies for maximum savory flavor.

  1. Preheat the broiler. Wipe 4 large Portobello mushroom caps with a damp cloth, remove the stems and scrape out the gills using a spoon. Rub the mushrooms with 1 tablespoon of olive oil and season with salt and pepper. Broil for 8-10 minutes or until tender.
  2. Trim and thinly slice 1 lb. of skirt or flap steak, 1 sliced yellow onion, and 1 sliced green bell pepper. Melt 1 tablespoon of butter in a skillet over medium-high heat. Add the steak and cook until browned. Remove from the skillet and set aside.
  3. In the same skillet, add a sliced yellow onion and sliced bell pepper. Cook until softened. Add 1 minced garlic clove and cook for an additional 30 seconds. Season with salt and pepper to taste, 1 tablespoon of coconut aminos, 1 tablespoon of Dijon mustard, and 1/2 tablespoon of fish sauce.
  4. Fill each broiled mushroom cap with the steak and veggie mixture. Top each mushroom with 2 slices of provolone cheese and broil for an additional 1-2 minutes until the cheese has melted and is slightly browned.

Pepperoni Pizza Bites

Your kids will go gaga over these seven-ingredient, pepperoni-filled bites, which are as nostalgic as they are easy to prepare. Assemble a double batch so you have an appetizer ready to bake for Sunday's game. Serve them with Caesar salad or soup and plenty of pizza sauce (or pesto) for dipping.

  1. Preheat the oven to 350°F and lightly grease a muffin tin with cooking spray.
  2. Whisk together 1 egg, 1/4 cup of flour, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of baking powder in a bowl.
  3. Stir in 30 pepperoni slices and 4 oz. of crumbled mozzarella cheese.
  4. Divide the mixture among 12 muffin cups. Top each cup with 1/2 tablespoon of pizza sauce or pesto.
  5. Bake for 15-20 minutes until golden brown and fluffy.

Baked Buffalo Chicken Dip

This crowd-pleaser cooks to gooey perfection in the Crockpot in two hours flat, so there's no need to babysit the oven all afternoon. Jammy onions, buttery bread, and lots of Gruyère—all the fixings of your favorite soup, in sandwich form. If you've never had the immense pleasure of eating chilaquiles, they're a traditional Mexican breakfast dish of saucy, sautéed loaded nachos. Usually prepared in a skillet, this take on the crowd-pleaser is conveniently cooked on a sheet pan instead. Pile on the runny eggs, red onion, cilantro and cotija to your heart's content.

  1. Preheat the oven to 375°F. Shred 2 1/2 cups of cooked chicken or 1 rotisserie chicken and set aside.
  2. In a mixing bowl, stir together 1/2 cup of hot sauce, 1/4 cup of ranch dressing, and 8 oz. of cream cheese until smooth.
  3. Mix in the shredded chicken, 1/2 cup of shredded cheddar cheese, and 1/2 cup of crumbled blue cheese.
  4. Transfer the mixture to a Crockpot and cook on high for 2 hours.
  5. Serve with assorted crudités and potato chips.

Crispy Baked Chicken Wings

We all love crispy chicken wings, but frying them can be a hassle. Here, the game-day essential is baked instead. But don't fret: you can achieve shatteringly crisp skin and juicy meat minus the mess by dredging the wings in baking powder.

  1. Preheat the oven to 450°F and line a rimmed baking sheet with aluminum foil.
  2. Pat dry 3 lbs. of chicken wings and toss in a large mixing bowl with 1 tablespoon of baking powder and 1 teaspoon of kosher salt.
  3. Arrange the wings on the baking sheet, spaced apart. Bake for 30-40 minutes or until the skin is shatteringly crisp and golden brown.
  4. Meanwhile, melt 1/4 cup of unsalted butter in a saucepan over low heat.
  5. Stir in 1/4 cup of hot sauce and 1/4 teaspoon of cayenne pepper. Remove from heat and set aside.
  6. Transfer the wings to a large mixing bowl and pour the hot sauce mixture over them. Toss until the wings are evenly coated.
  7. Serve with blue cheese dressing and celery sticks.

The Ultimate Meat and Cheese Board Sandwich

There truly isn't a more convenient way to feed a crowd than with a giant sandwich. Slice this meat-and-cheese masterpiece when your guests arrive and serve it with a few sides, like potato chips, pickles, and potato salad. All that's left to think about is cocktails.

  1. Preheat the oven to 375°F. Roll out 1 sheet of thawed puff pastry on a lightly floured surface to a 12x15-inch rectangle.
  2. Transfer the pastry to a greased baking sheet. Fold the edges inward to form a 1/2-inch rim and press the edges to seal.
  3. Poke holes in the bottom of the pastry with a fork. Bake for 20-25 minutes or until golden brown and crispy. Allow to cool completely.
  4. Slice horizontally in half and spread 1/2 cup of blue cheese dressing on the bottom layer.
  5. Layer 4 oz. of sliced ham, 4 oz. of sliced salami, 4 oz. of sliced soppressata, 4 oz. of sliced turkey, 2 sliced tomatoes, and 1 sliced onion on top of the dressing.
  6. Top with 8 oz. of shredded lettuce, 8 oz. of shredded cheddar cheese, and 6 oz. of sliced Swiss cheese.
  7. Cover with the other half of the pastry and let sit for 10-15 minutes to allow everything to meld together. Slice and serve.

Originally Post From https://www.purewow.com/food/weekly-meal-plan-february-5-11

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