Some say Super Bowl XLVI (for those who haven’t traveled to Ancient Rome lately, that’s Super Bowl 46) will wane in WOW since all-American hero and Denver Broncos quarterback Tim Tebow isn’t in the foray. But, consoles Raleigh County resident and recipe guru Jeanette Nelson, there’s still Tom Brady.

Raising the bar for football widows everywhere, Nelson pulled off a not-so surprising win of her own — an NFL-sponsored prize package worth $4,000 in entertainment merchandise for her family, courtesy of her Super Bowl appetizer idea: Touchdown Tampa Bay Buccaneer Bites with Winning Cilantro Crema.

She also won’t have a problem stocking the pantry for her Bowl-a-bration with an $8,000 spending spree to the grocery store of her choice. That was for another in a string of first place wins, for Indian Spiced Sweet Potato Stew with Couscous, courtesy HealthPartners yumPower recipe challenge, whose spokesperson is Travel Channel and Food Network staple Andrew Zimmern.

“Winning helps get your name out there,” explains Nelson, a determined home chef who at any given time has entries in several separate recipe contests — presently, it’s seven. “I’m 31 — and I’ve only done heavy contesting for four years. It’s very competitive,” she describes.

Rooting for a Patriots over Giants victory, among someone so accustomed to taking top honors, is a sideline concern for Nelson. What she majors in is creating the food that fuels amazing get-togethers — comforting bites, always with an exotic twist, from products passed in the grocery aisles toward the less satisfying pre-packaged and frozen snacks.

In between competitions, The Sutter Home Winery “Build-a Better Burger” and “Man-O-Manischewitz” contest finalist takes a time-out to share her best original nosh ideas this side of the gridiron before the big kick-off next Sunday: Cheesy Chicken Taco Corn Poppers with Creamy Jalapeno Sauce, Ono Ohana Pork Mango Pastries and Asiago Alfredo Mini Pizzas.

“Friend” Jeanette Nelson on Facebook to find out what she’s up to in the kitchen and keep up with a hometown girl’s success!

Cheesy Chicken Taco Corn Poppers with Creamy Jalapeno Sauce

Makes: 16, prep time:

25 minutes, cooking time: 22 minutes.



3/4 cup finely chopped

       orange bell pepper

1  cup frozen sweet

       white corn, thawed

       and drained

1  tablespoon seeded

       and diced jalapeno

1  cup shredded colby

       and Monterey jack

       cheese

2 cups grilled and

       ready fully-cooked

       chicken fajita strips,

       chopped

2/3 cup black beans,

       drained and rinsed

1/2 cup sour cream

1  tablespoon taco

       seasoning

2  tablespoons green

       onions, thinly sliced

1  tablespoon fresh

       lime juice

1/2 teaspoon dried

       cilantro

1  can Pillsbury Place  

       ‘n Bake refrigerated

       crescent rounds

2  tablespoons finely

       chopped fresh

       cilantro leaves

1/2 cup chopped roma

       tomatoes

    Salsa

       Taco Bell Bold and

       Creamy Jalapeno

       Sauce



In small bowl, combine 1/2 cup chopped orange bell pepper, white corn, jalapeno, colby and Monterey jack cheese, chopped chicken strips, black beans, sour cream, taco seasoning, onions, lime juice, cilantro, and season with salt and pepper; mix well.

Heat oven to 375

degrees F. Prep 16 mini muffin cups with non-stick cooking spray.

Remove crescent rounds from can; do not unroll. Using serrated knife, cut roll evenly into 16 rounds; carefully separate rounds. Press each round in bottom and up side of cup. Spoon 2

tablespoons of the creamy chicken mixture into each cup.

Bake 17 to 22 minutes or until edges are golden brown. Cool pans 10 minutes. Transfer from pans to serving platter. In small bowl, mix remaining 1/4 cup orange bell pepper, fresh cilantro, and roma tomatoes. Top each

pepper with about 1/2 teaspoon orange pepper tomato mixture. Garnish with salsa and bold and creamy jalapeno sauce.



Ono Ohana Pork Mango Pastries

Makes: 24, prep time:

30 minutes, cooking time: 20 minutes

    For Mango Salsa 

1   mango, peeled

       and diced

1/2 cup peeled, diced

       cucumber

1/2 tablespoon finely

       chopped jalapeno

1/3 cup diced red

       onion

1  teaspoon lime zest

1  tablespoon lime

       juice

1/3 cup rough-

       chopped cilantro

       leaves

    Salt and pepper



1  refrigerated pie

       crust, softened as

       directed on box

1  pound ground pork

1/3 cup finely-

       chopped sweet

       onion

1  teaspoon roasted

       ground ginger

2  tablespoons Island

       Teriyaki sauce

       (prefer Soy Vay)



To make mango salsa: Combine mango, cucumber, jalapeno, red onion, lime zest, lime juice, and cilantro leaves; mix well. Season with salt and pepper, to taste.

Heat oven to 450 degrees F.

Unroll pie crust. Using 2-inch round cookie cutter, cut 24 rounds from pie crust, rerolling dough if necessary. Press 1 round in bottom and up side of each of 24

ungreased mini muffin cups. Bake 8-10 minutes or until golden brown. Cool crusts in cups 15 minutes. Transfer from cups to cooling racks.

Meanwhile in a medium skillet heat the oil over medium heat. Add pork, sweet onion,

ginger, and teriyaki sauce until pork is fully cooked. Let pork

mixture cool.

Evenly fill pie cups with pork mixture and top with mango salsa.



Asiago Alfredo

Appetizer

Pizza Minis

(Editor’s Pick!)

Makes: 16, prep time: 25 minutes, cooking time: 18 minutes.



2  tablespoons

       margarine, melted

2  teaspoons A1

       Chicago Steakhouse

       Marinade

1/3 cup panko bread

       crumbs

1  tablespoon

       shredded romano

       cheese

1  can refrigerated

       thin pizza crust

3  slices Smithfield

       applewood bacon,

       cut in half

1/4 cup finely-

       chopped red onion

2/3 cup Classico

       Roasted Red Pepper

       Alfredo pasta sauce

2/3 cup asiago cheese



Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray. In small bowl, stir together

butter and 1 teaspoon of the A1 Chicago Steakhouse sauce until well blended. In shallow dish, combine panko bread crumbs, romano cheese and season with salt and pepper; mix well.

Remove pizza crust dough from can, but do not unroll dough. Using sharp knife, cut roll into 16 slices. With hands, flatten each slice into

2 1/2 inch rounds. Brush both sides of each round with butter mixture; coat both sides with bread crumb mixture. Place 1/2 inch apart on cookie sheet. Bake 5-8 minutes or until light golden brown.

Meanwhile, in a medium skillet over medium heat, cook bacon until crisp. Drain on paper towels; crumble. Reserve 1 teaspoon bacon drippings in skillet. Add red onion; cook over medium heat 1-2 minutes, stirring frequently, or until tender. Remove from heat; stir in roasted red pepper Alfredo sauce, remaining

1 teaspoon A1 Chicago Steakhouse sauce and bacon. Spoon about

2 teaspoons bacon mixture onto each round; sprinkle with asiago cheese. Bake 7-10 minutes or until cheese is melted.

Serve warm.