Saturday, February 2, 2013

Game Time Foods

Please visit Plumberry Pie for my sister Kim's favorite super bowl snacks; Avocado and Pepper Salsa and White Chicken Chili.

Here are my favorite game time snacks.....sorry no pictures.


Asian Beef Lettuce Cups

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
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

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.

                 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
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

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.

1   cup   mayonnaise
1   cup   sour cream
2   Tbs   onion, minced
1/2   tsp   Celtic sea salt
2     Tbs   dried dill weed
1/2   Tbs   maple syrup

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

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
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)

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.

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