Here are my favorite game time snacks.....sorry no pictures.
Asian Beef Lettuce Cups
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Beef
1 ½ lbs ground grass fed beef
2 Tbs minced garlic
2 Tbs sesame oil
Slaw Dressing
2 Tbs olive oil
2 Tbs apple cider vinegar
2 Tbs wheat-free tamari or soy sauce
2 Tbs raw honey
1 Tbs minced fresh ginger
2 Tbs cilantro, chopped
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1 lime,
zest
½ bunch
scallions, chopped
Asian Slaw:
1 ½ cups Napa cabbage, shredded or Cole slaw mix
1 cup shredded carrot
½ bunch
green onion sliced
Garnish:
½ cup toasted sliced almonds or toasted pumpkin
seeds
2 heads
of Bibb (Boston lettuce) Cleaned and leaves separated into cups
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Procedure
Beef
1
Heat sauté pan and add sesame oil.
2
Add garlic.
Cook till translucent.
3
Add beef and brown. Drain off fat.
Dressing
1
In a medium bowl whisk together dressing ingredients.
Add vegetables to dressing.
Make the wraps.
1
Add warm beef to vegetables and place in lettuce
cups, top with slaw and sprinkle with nuts.
Yield:
Serves 4-6
Preparation
Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Baked Potato Skins
Add 45 minutes to prep time for
baking potatoes if you do not have left over.
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Butter
for baking dish
8-10 potatoes,
baked
3 Tbs butter, melted
1 Tbs grated Parmesan
1/2 tsp Celtic sea salt
1/4 tsp garlic powder
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1/4 tsp paprika
1/8 tsp pepper, fresh ground
8 strips
bacon, cooked and crumbled
1 1/2 cups cheddar cheese, shredded
1/2 cup sour cream
4 green
onions, chopped
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Procedure
1
Cut potatoes in half lengthwise and remove the
pulp, leaving a 1/4 inch shell (reserve pulp for other use).
2
Place potato skins in a 9 X 13 baking dish.
3
Combine butter, Parmesan cheese, salt, garlic
powder, paprika and pepper. Brush all over potato skins both inside and out.
4
Bake at 475° for 7 minutes, turn baking dish and
bake 7 minutes more until crisp.
5
Sprinkle bacon and cheddar on the inside of the
skins. Bake 2 more minutes until cheese is melted. Remove from oven.
6
Top with sour cream and onions. Serve
immediately.
Yield: 16 -
20 halves
Oven Temperature: 475°F
Preparation
Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Recipe Tips
Prep Ahead
Bake potatoes, cool and remove pulp.
Melt butter.
Cook and crumble bacon.
Chop green onions.
Grate Parmesan.
Shred cheddar cheese.
Source
Author: Chef Jackie White
Source: PLC
Web Page: preplikeachef.blogspot.com
Author Notes
Allergen Info
Egg-free
Gluten-free
Comments
Try making this delicious dish
with different toppings, ham, scrambled eggs and taco meat just to name a few.
Can be made ahead of time and
reheated.
Do not add sour cream or onions
until reheated.
Dill Dip
Dip taste best when refrigerated
overnight.
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1 cup mayonnaise
1 cup sour cream
2 Tbs onion, minced
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1/2 tsp Celtic sea salt
2 Tbs dried dill weed
1/2 Tbs maple syrup
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Procedure
1
In a medium bowl combine all the ingredients
until well blended.
2
Refrigerate overnight to blend flavors.
Yield: 2 ¼
cups
Preparation
Time: 10 minutes
Total Time: 10 minutes
Recipe Tips
Prep Ahead
Mince onion.
Source
Author: Chef Jackie White
Source: PLC
Web Page: preplikeachef.blogspot.com
Author Notes
Allergen Info
Egg-free, can be if you omit
mayonnaise and use cream cheese or Greek yogurt
Gluten-free
Vegetarian
Comments
May also be used on baked
potatoes or a sandwich spread. Egg allergies may substitute mayonnaise with
Greek yogurt or cream cheese.
Slow Cooker Calico Chicken
Chili
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2 lbs chicken breast or thighs, boneless
skinless
Celtic
sea salt and pepper, enough to generously coat meat
4 cups salsa
2 cups tomato sauce
2 cups black beans, soaked overnight in water with
a splash of vinegar and cooked or canned rinsed
1 cup white northern beans, prepared or canned
rinsed
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1 medium
onion, chopped
2 cloves garlic, minced
2 tsp chili powder
1 ½ tsp cumin
1 ½ tsp Celtic sea salt
1 tsp fresh ground pepper
pinch cayenne pepper (optional)
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Procedure
1
Place chicken in a 6 quart slow cooker and add
all the remaining ingredients.
2
Cook on low 4-6 hours until chicken is cooked
through.
3
Remove the chicken to a plate and shred or dice.
Add back to the slow cooker and stir.
4
Increase heat to medium and serve when desired
temperature is reached and chili is hot throughout.
Servings: 8
Preparation
Time: 10 minutes
Cooking Time: 6 hours
Total Time: 6 hours and 10
minutes
Recipe Tips
Prep ahead
Soak beans with a splash of vinegar
overnight and cook or rinse canned beans.
Chop onion.
Mince garlic.
Source
Author: Chef Jackie White
Author Notes
Allergen Info
Casein-free
Egg-free
Gluten-free
Vegetarian - Omit chicken and add
3 more cups of beans.
Comments
A yummy easy change from beef
chili.
Serve over baked potatoes.
Substitute 2 cups chicken stock
for 2 cups tomato sauce for another delicious chili.
