Alrighty, so here we go, let's get to the food. I've prepared a menu with a bunch of easy pickys that are family recipes and trust me you will LOVE them. Blue 42, Blue 42, HIKE....
(***Pictures will follow on Sunday***)
First down, Yay!!!:
Texas Caviar (no not fish eggs)
This is a fabulous dip and its healthy. Its sweet, tangy and salty and will wild your taste buds.
Ingredients:
1 can of corn drained
1 can of black beans drained
1 can of black eyed peas drained
1 4oz jar of pimentos (or one or two roasted red peppers chopped)
3-4 or more jalapenos from the jar chopped
3 stalks of celery chopped
1 medium red onion diced
For the sauce:
1/2 cup sugar
2/3 cup of apple cider vinegar
1/3 cup oil
Directions:
Tip: Make sure you have two large, no-leak zip lock bags. You can make this the day before. It will taste better and less work!
First open and drain the beans and corn and add them to a colander. Rise the beans a corn. Next diced and chop the rest of the ingredients: jalapenos, pimentos (or roasted red peppers), celery and red onion. Then add this to the large zip lock bags (make sure you put on within another, it saves from leakage). Now start adding the beans and corn to the zip lock bag. Once everyone is in the bag, you can now work on your sauce. In a microwaveable bowl, combine sugar, apple cider vinegar and oil. Microwave this for 45 seconds or until the sugar is dissolved. When sugar is dissolved, pour mixture into zip lock bag with all the beans, etc. Zip tight, and start to smoosh around the sauce so it hit every bean, etc. Set in the fridge and serve the next day!
First down, on the 50 yard line:
Great finger food!
Ingredients:
8 Large baking potatoes
1 package of cheddar cheese
Crispy bacon, cooked
I bunch of scallions chopped
1 can of sour cream
Oil cooking spray
Salt/pepper
Tip: You can get creative here, use whatever toppings you would like. These are just my favorites : )
Directions:
Preheat oven to 350.
First wash the potatoes and poke some wholes in them. Place whole potatoes in the oven and
let bake for about an hour. Take out and let cool.
Once they have cooled, cut potatoes in half inch circle slices (Do not make them in to fries for this recipe. They act liek little plates for the yummy toppings). Next, place them on a greased cooking sheet. Now top them with the cooked and crispy bacon and cheese. Bake them for about 7 minutes until they are lightly crisped and cheese melted. Top with scallions, sour cream and EAT UP! They are the perfect bit size loaded potatoes.
Side note! You can substitute any of these toppings with some chili. then add the bacon cheese, etc. Be creative : ).
First down and 20 yards away:
Yummy Bacon Sticks
Bacon lovers....you will LOVEEEEEEE these.
Ingredients:
1 lb. bacon
1 package of Stella Dora bread sticks
Directions:
This is aquick and easy recipe and this what you have to do. First line a baking sheet with tin foil. Next, take a single bread stick and wrap it with bacon. The whole stick should be covered. Then repeat until your out of bacon!!! Preheat overn to 350 and let bake for 30 mins or until bacon is crispy. Then eat up!!!!! Yum yum yum.
First down and 10 yards to go!!!:
Ingredients:
For the dip:
2/3 cup reduced-fat sour cream
2/3 cup crumbled blue cheese
1 tablespoon white vinegar
1/4 teaspoon cayenne pepper
For the Chicken Tenders:
1 cup Sweet Baby Rays barbecue sauce
2 tablespoons of Dijon mustard
2 tablespoons of honey
1 1/2 pounds chicken tenders
1/2 cup flour
1/2 teaspoon salt and pepper
2 eggs
1 3/4 cups of dry breadcrumbs (You can use whole wheat ones too, I would prefer this)
Cooking spray
Directions:
Start by combining the barbecue sauce, mustard and honey in a large bowl. If you need to, cut any large chicken tenders in half lengthwise, so they are easier to eat. Add all the tenders to the large bowl with the sauce you just prepared and now use those hands and coat all of the tenders. Marinate in the refrigerator for 30 minutes to 1 hour.
Preheat oven to 450. Coat a large baking sheet with some cooking spray.
In a small bowl combine flour, salt and pepper. Then lightly beat eggs in another small bowl. Place breadcrumbs on a small plate (I use a paper plate, easier to clean!). Now, coat each tender in flour, dip in egg, then roll in the breadcrumbs, shaking off any excess. Place the tenders on the oiled and greased baking sheet and then repeat. Generously coat both sides of each tender with cooking spray.
Bake for 10 minutes. After 10 mins, turn each tender over and continue baking for another 10 until the outside is crispy and the tenders are cooked through. FInally you serve this up!! If you do not like Bleu cheese dip then you can make a barbacue sauce with honey, dijon mustard, Sweet Baby Rays, salt and pepper and there you go!!!
Finger Lickin' Winter Ribs
Ingredients:
2 Racks of ribs
1 Bottle of Baby Rays Barbacue
Salt/pepper
Galic powder
Directions:
Cut a rather large piece of tin foil that will be able to cover all of the ribs and place this in a baking dish. Cut them in half, they work easier this way. So in the end you will have 4 tin foil wrapped packages of yummy goodness.
Prepare the ribs in the tin foil by rubbing salt, pepper and garlic powder all over the back and front of the ribs. Rub it goooddd!!! And use a generous amount of each ingredient. After rubbing the ribs with love, now slather the ribs with Sweet Baby Rays! Use enough to coat all of the outside of the rib. Before you seal the tin foil, add a bit more barbacue sauce on the top and finally close tight. I will look like a candy wrapper : )
Now here is the key, you need to let these cook at 250 degrees for 3 hours.They will fall off the bone because you slow cooked them! Then right before serving, pop them under the broiler for about 8 minutes. Add a bit more sauce before serving and BOYYYY your in for a treat!!!!!!
Goo Goo Goo!! And itsss a ......
TOUCH DOWN!!!:
Mac and Cheezy made easy!Last but not least.... yummy mac and cheese. Who doesn't love mac and cheese. I figured instead of chili, this would be a great alternative.
Ingredients:
1-2 pounds of classic elbows
1 quart (plus one more quart of you were using 2 pounds) of milk
1/4 cup of flour
5 (I would do 8 for two pounds of pasta) tablespoons of butter
5 cups (or 10 cups) of cheddar cheese
1 tablespoon of dijon mustard
Salt/Pepper to taste
2/3 cup of bread crumbs
Tip: You can add your favorite veggie to this too, only if you would like to be somewhat healthy ; )
Directions:
Preheat over at 375.
Make sure you have a greased baking pan ready for the cheesy goodness.
First boil the pasta in salted water. Test them until they are cooked but firm, just before al dente. In a medium sauce pan, warm the milk. In a larger sauce pan on medium heat, melt the butter. Now sprinkle the flour into the butter and thoroughly cook the flour by stirring it constantly. When thick and smooth, slowly add the warm mile while stiring or whisking it in the butter/flour mixture. Now add in the cheese and constantly stir until melted. Add the dijon mustard, salt and pepper and stir until everything is incorporated and melted.
Finally, pour pasta into greased baking dish, then pour the cheesy sauce over the pasta and now add the bread crumbs. Sprinkle them evenly over the pasta. Bake for about 35 minutes or until bread crumbs are brown andddd TOUCH DOWNN!!!!!
What a touchdown!! : ) : )
Now you have all these recipes to create your touchdown menu!!! I hope you enjoy it. Let me know if you make any of the recipes, would love to hear feedback. P.S. Pictures will follow, definitely making these for superbowl.
Now grab your utensils and get eating!!! Be safe this weekend and enjoy : ) Ciao!
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