Raven's Nest Super Bowl Recipes

Raven's Nest Super Bowl Recipes

Chili Grande Bacon and Cheese Potato Skins

Makes 8 potato skins


  • 4 small russet potatoes, scrubbed clean
  • Canola or vegetable oil
  • 2 cups already made Raven’s Chili Grande (see recipe here)
  • 8 ounces grated cheddar cheese
  • 2 slices bacon, cooked and chopped
  • Sour cream
  • 1 Roma tomato, seeded and finely diced
  • Fresh chives, chopped


  1. Preheat oven to 400 degrees F.
  2. Lightly coat the potatoes with canola or vegetable oil. Place the potatoes on a baking sheet and bake until tender, about 45 minutes.
  3. Remove the potatoes from the oven, and let cool slightly until you can just handle them.
  4. Cut the potatoes in half lengthwise. Scoop out most of the potato flesh, leaving a small rim of potato and skin (use the flesh for another recipe).
  5. Place potato skins back on baking sheet very closely together to keep shape.
  6. Spoon 1/4 cup of Raven’s Chili Grande into each potato skin. Divide cheese and bacon amongst all the potato skins.
  7. Bake the potato skins in preheated oven until cheese melts.
Remove from oven, and garnish with a dollop of sour cream, tomato and chives.

Raven's Chili Grande

  • 1 packet of Raven's Chili Grande spice blend
  • 1 28-30 oz. large can of diced tomatoes (tomatoes with chili peppers will heat it up if you like it hot)
  • 3 28 oz. cans of beans of your choice (not drained)
  • 1 46 oz. can of tomato juice
  • 2 lbs. or more of lean ground beef or Ground turkey (vegetarian, no meat Just add more veggies or beans
  • 1 large diced onion ***add beef bullion when you use turkey for extra flavor

Cook ground beef, pour off any fat. Pour all ingredients in an 8 qt. pot. Stir well and bring to a boil. Lower heat to a simmer, stir occasionally. Cook for at least 1 hour or to desired thickness. Add a little sweet and heat to your desired taste. Enjoy! Can’t eat it all? Just freeze it and you can have Chili Grande anytime!!

Garden Party Dip

Blend all ingredients. Refrigerate for at least 2 hours. Serve with bagel chips, pretzels, wheat thins and veggies.



Pulled Pork Sliders

Makes 12 sliders


Bourbon Peach Habanero BBQ Sauce

  • 1 cup Raven’s Peach Habanero Jam
  • 1/2 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons bourbon
  • 1 tablespoon Dijon mustard
  • Dash of Worcestershire sauce



  1. Place all ingredients in a small sauce pan. Bring to a simmer, and cook until sauce is reduced by a third and slightly thickened, about 20 minutes.
  2. Use immediately, or cool and refrigerate for later.



Pulled Pork Sliders

  • 1/2 cup Raven’s Peach Habanero Jam
  • 1/4 cup apple cider vinegar
  • 2 cups cole slaw mix
  • 1 pound pulled pork meat
  • Bourbon Peach Habanero BBQ Sauce
  • 12 slider buns


  1. Place the Peach Habanero jam and apple cider vinegar in a small bowl, and whisk to combine.
  2. Add the cole slaw mix to the bowl, and toss to coat the slaw with the jam mixture. Season with salt and pepper.
  3. Place the pulled pork in a sauté pan over low heat. Drizzle with enough of the BBQ sauce to lightly coat the meat. Continue heating on low until meat is warmed through.
  4. Heat slider buns in 300 degree F oven just until warm.
  5. Top each bun with some of the pulled pork and slaw mix, and serve immediately.


Goat Cheese Cheesecake

Serves 8


  • 1 cup graham cracker crumbs (about 6 sheets)
  • 1/2 cup pecans, finely chopped
  • 2 tablespoons granulated sugar
  • 1 stick unsalted butter, melted



  • 8-ounces cream cheese, room temperature
  • 1 11-ounce log fresh goat cheese, room temperature
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract




  1. Combine graham cracker crumbs, pecans and sugar in the bowl of food processor, and process until finely ground.
  2. Add the butter, and process until combined.
  3. Spoon about 2 tablespoons of the crumb mixture into small jars or muffin cups. Lightly press with the back of a spoon to press crust into jars. Place jars in refrigerator while making filling.
  4. Place cream cheese and goat cheese in a medium mixing bowl, and beat with a hand mixer until smooth and creamy.
  5. Add the sweetened condensed milk, a little a time, beating well between additions.
  6. Add the vanilla, and beat until smooth.
  7. Spoon about 1/4 cup of filling into each of the jars or muffin cups, and smooth tops. Place back in the refrigerator until firm and set, about 4 hours.
  8. Meanwhile, thin Blackberry Jalapeno Jam with the water, and stir until smooth. When ready to serve, garnish the cheesecakes with the jam, fresh berries, and mint.


Grilled Chili Grande Shrimp with Pineapple Salsa

 Makes about 20-25 appetizers

  1. Soak 25 toothpicks in water with a splash of vinegar added for about 30 minutes.
  2. Preheat grill on high heat.
  3. Thread one shrimp and one pineapple cube onto each toothpick.
  4. Place skewers on a plate. Drizzle with lime juice, and then sprinkle with some of the Chili Grande spice blend. Season with salt.
  5. Grill shrimp just until pink and cooked through, about 3-5 minutes.
  6. Remove from the grill and serve immediately with the pineapple salsa and chopped fresh cilantro.


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