What's Up - Your guide to what's happening in Fayetteville, AR this week!
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FEBRUARY 13-19, 2022 WhAt's Up! 47 try these recipes Score big on game day Winning recipes to satisfy hungry fans Lauren's Cincinnati Chili Ingredients • 2 pounds extra lean ground beef • 2 onions, finely chopped • 1 quart water • 4 cloves garlic, minced • 1 teaspoon ground cumin • 2 teaspoons ground cinnamon • 1 ½ teaspoons ground allspice • 1 ½ teaspoons ground cloves • 1 ½ teaspoons salt • 2 teaspoons black pepper • ½ teaspoon cayenne pepper • 2 tablespoons apple cider vinegar • 1 tablespoon Worcestershire sauce • 2 bay leaves • 1 (15 ounce) can tomato sauce • ½ ounce unsweetened baking chocolate Directions 1. Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours. Trisha's Game Day Dip Ingredients • 2 cups cubed cooked chicken • 1 cup chopped celery • 1 (8 ounce) package cream cheese, softened • 1 cup hot sauce • 1 cup blue cheese salad dressing • 1 cup shredded sharp Cheddar cheese Directions 1. Preheat an oven to 350 degrees F (175 degrees C). 2. Stir together the chicken, celery, cream cheese, hot sauce, and blue cheese dressing in a 2 quart baking dish until evenly blended. 3. Bake in the preheated oven until hot and bubbly, about 30 minutes. Stir in the shredded Cheddar cheese to serve. Serve with tortilla chips and celery. Game Day Mac and Mex Ingredients • 1 (16 ounce) package elbow macaroni • ½ cup butter, divided • ½ cup all-purpose flour • 1 quart milk, warmed • 1 tablespoon salt • 1 teaspoon ground white pepper • 1 teaspoon ground nutmeg • 6 cups shredded Mexican-style 4-cheese blend (such as Sargento®) • 1 (15 ounce) can black beans, rinsed and drained • 2 avocados, chopped • 2 (4 ounce) cans chopped green chiles • 1 cup chopped green onions • 2 tablespoons chopped fresh cilantro • 2 cups salsa Directions 1. Preheat oven to 375 degrees F (190 degrees C). 2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 7 minutes. Drain and transfer to a large mixing bowl; stir in 2 tablespoons butter until coated. 3. Melt remaining 6 tablespoons butter in a large skillet over medium heat; whisk flour into melted butter. Cook, stirring constantly, until mixture is lightly golden and smooth. Slowly whisk warm milk into flour mixture until smooth. Whisk salt, white pepper, and nutmeg into white sauce, bring to a simmer, and whisk until smooth and thickened, about 3 minutes. Remove sauce from heat and gradually stir Mexican-style cheese into sauce until melted and thick. 4. Pour cheese sauce over macaroni and gently fold black beans, avocados, green chiles, green onions, and cilantro into the macaroni mixture. Transfer to a 9x13-inch glass baking dish. Spoon salsa over the casserole in decorative swirls or lines. 5. Bake in the preheated oven until the top has begun to brown and the casserole is bubbling, 30 to 45 minutes. Let the casserole rest about 10 minutes before serving. Courtesy allrecipes.com