Football Party Food and Menu
Saturday, January 26th, 2008Here is a culmination of easy, tasty and healthy menu ideas for the Super Bowl.
Looking for a game to enhance the party? Check out www.footballpartygame.com
“Not So Chili in Arizona” Vegetarian Chili
Serves 4 Prep time: 15 Minutes Total Time: 30 Minutes
1 Tablespoon olive oil
1 Small onion, diced
2 Garlic Cloves, minced
Coarse salt and ground pepper
2 Zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
2 Carrots, thinly sliced
1 Tablespoon chili powder
1 Teaspoon ground cumin
2 Cans (19 ounces each) black beans, rinsed and drained
1 Can (28 ounces) crushed tomatoes
1 Package (10 ounces) frozen corn kernels, thawed
1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
2. Add zucchini, carrots, chili powder, and cumin. Cook stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
Chili Toppings
Sour cream
Shredded cheese as cheddar or pepper jack (leave out if dairy intolerance)
Halved cherry tomatoes
Thinly sliced scallions
Diced avocado
1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.2. Add zucchini, carrots, chili powder, and cumin. Cook stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
Warming Squash Soup
Serves:4
1 acorn squash or butternut squash, peeled, seeded, and chopped
1/2 cup almond butter
1 tablespoon Curry Powder
1/2 teaspoonful nutmeg
4 cups purified water
1/2 inch fresh gingerroot
1/2 teaspoonful sea salt (preferably PRL pink salt)
Combine all ingredients in a blender and blend throughly.
Stuff the Quarterback Mushrooms
Serves:4
2 cups walnuts, soaked overnight, then rinsed
2 cups almonds, soaked overnight, then rinsed
2 tablespoons her mix (1 tablespoon dried sage, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon dried parsley—-all combined and mixed well)
1 tablespoonful miso
3 stalks celery, finely chopped
24 fresh shiitake mushrooms
Combine the walnuts, almonds, herb mix and miso in a food processor and blend. Add the celery to the blended seasoning mixture and stir. Shape the mixture into 24 little balls and place one in each mushroom. Place the stuffed mushrooms on solid dehydrator sheets and dehydrate for 8 hours.
Game Break Guacamole
Makes: 1 1/2 cups
2 avocados, pitted and peeled
1 tablespoonful lemon juice
1/4 tespoonful sea salt (preferably PRL Pink salt)
1 tomato, finely chopped
1/2 teaspoonful chili powder
Mash the avocados iwth a fork. Add the remaining ingredients and mix well.
Super Sunday Salsa
Makes: 2 cups
5 tomatoes, chopped
1 clove garlic
1/2 cup chopped fresh cilantro
juice of 1 lemon
2 scallions, chopped
1/2 tespoonful PRL pink salt or sea salt
1 teaspoonful chili powder
Combine all ingredients in a bowl and mix well; or, if your prefer, combine all ingredients in a food processor, but pulse instead of pureeing to make sure the salsa consistency stays chunky.
Helmets Off Hummus
Serve with raw vegetable chips
Makes: 2 1/2 cups
2 cups almonds, soaked overnight, then rinsed
2/3 cup tahini
1/2 cup water
2 cloves garlic
juice of 2 lemons
1/2 teaspoonful sea salt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh spearmint
combine all ingredients in a food processor and puree.
2 Point Safety Spinach Dip
Serve with vegetable chips.
Makes: 2 cups
4 cups chopped spinach
1/2 cup tahini
1 tomato, chopped
1/2 cup chopped onion
3 tablespoons lemon juice
1 teaspoonful sea salt
1/2 teasponful nutmeg
Combine all ingredients in a blender or a food processor and puree.
Buffalo Chicken Tenders with Blue Cheese Dip
TIME/SERVINGS
Total: 2 hrs
Active: 2 hrs
Makes: 8 to 12 servings
There’s a lot of chopping and breading and frying involved with this recipe, but we found the results to be well worth it. In fact, these fiery bites of chicken paired with cool, tangy coleslaw are such a crowd-pleaser that each time we tested them, everyone was elbowing each other out of the way for seconds—and thirds! Great recipe for the SuperBowl!
Game plan: You can fry the chicken tenders in batches as you need them, for maximum crispness. If you’re transporting the food, just allow the fried chicken tenders to cool, uncovered, and then reheat them in a 350°F oven and toss with the sauce.
INGREDIENTS
For the coleslaw:
- 6 medium celery stalks, trimmed
- 4 medium carrots, peeled and trimmed
- 1/2 medium head green cabbage
- 3 medium shallots, peeled, halved, and thinly sliced
- 1/4 cup red wine vinegar
- 3/4 cup mayonnaise
- 1 cup crumbled blue cheese
For the chicken tenders:
- 4 pounds chicken tenders or boneless, skinless Chicken breasts
- 4 cups panko (Japanese-style breadcrumbs)
- 1/4 cup finely chopped Italian parsley
- 3 cups all-purpose flour
- 6 large eggs, lightly beaten
- Peanut oil for frying
- 1 1/2 to 2 cups Youk’s Hot Sauce or Frank’s RedHot
- 4 tablespoons unsalted butter (1/2 stick)
INSTRUCTIONS
For the coleslaw:
- Slice each celery stalk in half, then slice celery very thinly on a bias at a slight angle; you should have about 3 cups.
- Fit a mandoline or Benriner slicer with a medium-toothed (about 1/8-inch) shredding blade. Cut carrots in half and shred them; you should have about 4 1/2 cups. (If you don’t have a mandoline, you can use a food processor fitted with the shredding attachment or a sharp knife to cut carrots into halves or thirds depending on their length, square off the sides, and then cut them into matchstick-size pieces.)
- Cut a v-shaped notch into the cabbage half on either side of the core to remove it, then cut the cabbage in half again lengthwise. Slice cabbage pieces very thinly crosswise. Combine celery, carrots, cabbage, and shallots in a very large nonreactive mixing bowl or pot, and set aside.
- In another bowl, combine vinegar, mayonnaise, and blue cheese, and mix well. Season well with salt and freshly ground black pepper. Add dressing to vegetables, and mix until evenly coated. Cover and let marinate, refrigerated, for at least 1 hour or up to 24 hours.
For the chicken tenders: - Heat the oven to 200°F. If using chicken breasts, cut them on the bias into 1-1/2-inch-wide strips.
- In a large bowl, combine breadcrumbs and chopped parsley. Place flour, beaten eggs, and breadcrumb mixture in three separate shallow bowls (cake pans or pie plates work well). Coat 6 or 7 chicken tenders with flour. Tap off any excess, then dip in the eggs, then the breadcrumbs, being sure to get an even coating. Place breaded chicken on a large plate or baking sheet. Repeat for all the strips.
- Heat a large frying pan over medium-high heat, and fill the bottom of the pan with a 1/2 inch of peanut oil. (As you fry, add oil as needed to maintain the 1/2-inch depth.) Heat oil to 350°F.
- Add 6 chicken strips to the hot oil, and cook until nicely browned on 1 side, about 3 1/2 minutes. Use a slotted spatula or tongs to carefully turn the strips, and allow to finish cooking, 2 to 3 minutes more. Remove chicken from the pan and place on a baking sheet (preferably lined with a cooling rack); season immediately with salt and freshly ground black pepper. Repeat for all strips. Keep finished chicken tenders in the oven turned to low to keep warm and crisp. Do not stack on top of each other, or they will lose their crunch.
- Combine hot sauce and butter in a small saucepan, and bring to a simmer over medium heat, stirring occasionally, until butter is completely melted.
- When ready to serve, put chicken tenders in a large bowl and pour the sauce over them. Toss, and serve immediately with the coleslaw.
Awesome Cheese Dip
2 round rye or sourdough bread loaves
16 oz cream cheese
12 oz sour cream
16 oz spreadable cheddar cheese
garlic powder to taste ( about 2 tbsp.)
-Cut the center out of one of the loaves to use as a bowl for the dip
-Cut the other loaf in to bite sized pieces for dipping, set aside
-Combine the remaining ingredients and beat with a mixer until smooth
-Pour mixture into bread bowl
-Chill at least one hour before serving
Put the bread bowl on a platter and place the pieces of bread all around it.
Great Crowd Pleaser!