Tag Archives: football

Jalapeño Cilantro Hummus.

As I’ve said in the past, I’m not a football fan – I’m a football food fan.  I know absolutely nothing about the game but as long as you keep the food coming you’ll have my attention, so I was very excited about participating in this month’s Superbowl Swap.

This year, we didn’t throw or attend any parties for the big day.  It was just the four of us at home on the couch.  I wanted to make a few snacks but didn’t want to go overboard.  This hummus was just what we needed.  It was easy to make, needing only a few ingredients and was tasty to boot.

Jalapeño Cilantro Hummus.

Ingredients

  • 2 15 oz. Cans Chickpeas, rinsed and drained
  • 1/4 Cup Olive Oil
  • 3 Limes, juiced
  • 2 Jalapeños, seeded and chopped
  • 3 Cloves Garlic, minced
  • 1 Bunch Cilantro, chopped

Instructions

Add all ingredients to the bowl of a food processor. Process until smooth.

Serve with tortilla chips, fresh cut vegetables or use as a sandwich spread (yum!).

http://www.thejeyofcooking.com/jalapeno-cilantro-hummus/

Pepperoni Pizza Puffs.

Happy first day of Fall!

Even though there are still a few more weeks left of the season, baseball has been set on the back burner in favor of football.  And even though I’m not a fan of the game, I’m a big fan of all the food that goes along with it.  Even if it’s just the Husby watching the game, I ultimately end up making a huge spread to graze on throughout the day.

This week’s swap was another Blogger’s Choice and I was introduced to a new-to-me blog, Becoming Pigzilla.  I initially had picked out a different recipe and had gone to the grocery store to get all of the ingredients, but even though I remember putting potatoes into a produce bag, they somehow never made it into my cart nor onto the belt at the register.  Baby is eating my brain!

Luckily, I had all of the ingredients for these pizza puffs waiting at home.  They were simple to whip up and made for an awesome lunch.  The Fruitaholic thought they were too spicy but next time I’ll omit the red pepper flakes to make them more kid friendly.  I’m already planning to make a double batch for the next big game and one to have in the freezer for a quick meal once baby girl gets here.

Pepperoni Pizza Puffs.

Serving Size: 24 Mini Puffs

Ingredients

  • 3/4 Cup Flour
  • 3/4 tsp. Baking Powder
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Parsley
  • 1 tsp. Dried Basil
  • 1 tsp. Garlic Powder
  • 1 tsp. Red Pepper Flakes
  • 1/2 tsp. Salt
  • 3/4 Cup Milk
  • 1 Egg
  • 1 Cup Mozzarella Cheese, shredded
  • 1/4 Cup Parmesan Cheese
  • 1 Cup Mini Pepperoni
  • 1/2 Cup Marinara Sauce

Instructions

Preheat oven to 375.

In the bowl of a stand mixer fitted with the wire beater, whisk together the flour, baking powder, oregano, parsley, basil, garlic powder, red pepper flakes and salt until well combined. Add the milk and egg then mix again. Stir in the mozzarella, parmesan and pepperoni. Let sit for 10 minutes.

Using a cookie scoop, spoon batter into the greased cups of a mini-muffin tin. Bake for 20 minutes, until tops are puffy and golden brown.

Serve warm with marinara sauce for dipping.

Source -

http://www.thejeyofcooking.com/pepperoni-pizza-puffs/



Baked Asiago Crab and Artichoke Dip with Pico de Gallo.

Anyone who knows me well knows that I’m a sucker for artichoke dip (I mean, who isn’t, really?).  But add sweet, succulent crab to the mix and it just takes it waaay over the top.

When I first saw this dish on Confections of a Foodie Bride, I knew I had to try it.  Her photo alone had me drooling all over my computer screen!  I loved the addition of the fresh pico de gallo, it was a great contrast to the warm, creamy dip.  My only regret is that after I went to bed, the Husby didn’t put the leftovers in the fridge.  Sigh, it would have been great in an omelette the next morning.  It would also be a great snack while watching that big football game that’s happening this weekend.  This one is definitely a keeper!

Baked Asiago Crab and Artichoke Dip with Pico de Gallo – slightly adapted from Confections of a Foodie Bride and the Culinary Reserve Warm Crab and Artichoke Dip recipe from the side of the can of Premium Handpicked Crabmeat

For the dip:

  • 1 8 oz. Block Cream Cheese
  • 1/2 Cup Mayonaise
  • 1/2 Cup Fat-Free Greek Yogurt
  • 2 Cloves Garlic, minced
  • 1 tsp. Fresh Thyme, chopped
  • 1 Tbsp. Fresh Chive, chopped
  • 1 tsp. Baking Powder
  • 1 Egg
  • 1 Tbsp. Lemon Juice
  • 1 Bunch Green Onions, chopped, white and light parts (save dark parts for the pico)
  • 1 1/2 Cup Asiago Cheese, grated
  • 1 14 oz. Can Artichoke Hearts, chopped
  • 8 oz. Lump Crab Meat

For the pico de gallo:

  • 2 Roma Tomatoes, seeded and chopped
  • 1/4 Cup Red Onion, chopped
  • 1 Jalapeño, seeded and chopped
  • 1 Handful Cilantro, chopped
  • 1/4 Cup Green Onion, chopped, dark parts only
  • Squeeze of Lime Juice
  • Salt, to taste

Preheat oven to 425.

In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the cream cheese, mayo and yogurt until smooth.  Add the garlic, thyme, chive baking powder and egg and mix again until combined.  Add the white and light parts of the green onions, lemon juice and 1 cup asiago cheese, and stir to combine.  Fold in the artichokes and crab meat.

Transfer to a large casserole dish and spread evenly.  Top with the remaining cheese.  Bake for 25 minutes, until the dip is golden and bubbling.

While the dip is baking, prepare the pico de gallo by combining all ingredients in a small bowl and refrigerating until ready to serve.

Top the dip with the pico de gallo before serving.  Serve with “Scoop style” tortilla chips.

Mini Monte Cristos.

When I first met the (future) Husby, he wasn’t very much into sports.  Sure, he watched the occasional baseball game, and since, we’ve both become pretty big baseball fans… Living so close to Wrigley Field will do that to you.   But I was always glad to not have to devote 16 Sundays sitting on the couch watch grown men in tights run around trying to catch an oddly shaped ball.

But this season?  The football-loving trait that all men must possess was sparked.  We’ve spent many a Sunday afternoon (or Monday night) in front of the TV (I, with my laptop, of course).  I even attended my first Chicago Bears game, sans the Husby no less.  But really, I don’t care so much about football itself… It’s all about the food that goes along with it!

I found these while browsing on Pinterest (during a football game, ha!), and immediately put them on my ‘to-make’ list.  So on Sunday, that’s exactly what I did.  I was a little bit nervous about the possibility of burning the house down since I’d never deep fried anything before but I tossed caution to the wind since I was more excited to pop these little bites into my mouth.

They.  Were.  Awesome!  I don’t own a candy/oil thermometer so I wasn’t sure how hot to heat the oil.  It took a little bit of trial and error (my first few pieces were burnt in seconds), but I finally got the hang of it and churned out some pretty amazing little bites.  I made way too many since it was just the two of us (the Fruitaholic is still on a hunger strike), but I will definitely be making these for future game days!

Mini Monte Cristos – found on Pinterest and slightly adapted from Crisco.com

  • 6 Slices Bread (white is recommended, I used multi-grain)
  • Mustard (I used Trader Joe’s Sweet and Hot Honey Mustard)
  • 6 Slices Ham, thinly sliced
  • 6 Slices Turkey, thinly sliced
  • 6 Sliced Swiss Cheese, thinly sliced
  • 1 Cup Buttermilk Pancake Mix
  • 2 Eggs
  • 1 Can Evaporated Milk (I used a substitute of 2/3 Cup Dry Milk and 3/4 Cup Water)
  • 1/4 tsp. Salt
  • 1/4 tsp. Cinnamon
  • Vegetable Oil, for frying
  • Raspberry Jam, for serving
  • Powdered Sugar, for topping

Trim the crust off each slice of bread and flatten with a rolling pin.  Spread the tops with mustard.  Layer 1 slice ham, 1 slice turkey and 1 slice swiss cheese, to fit.

Roll bread tightly into a log shape, using plastic wrap to assist in rolling.  Wrap very tightly in plastic wrap and refrigerate for 30 minutes.

Mix together pancake mix and eggs until combined.  Add the evaporated milk, salt and cinnamon and mix well.

Heat 1 1/2 inches of oil in a deep saucepan over medium heat (if you have a candy/oil thermometer, heat oil to 375.  Unwrap each roll and secure with 3-4 toothpicks.  Using a serrated knife, slice each roll into 3-4 pieces, leaving the toothpicks intact.

Dip each piece into the batter.  To test the temperature of your oil, drop a small amount of batter into the saucepan.  Adjust the temperature as necessary so that your batter drop becomes golden brown within 20-30 seconds.  Fry a few pieces at a time, turning frequently, about 1 to 2 minutes until deep golden brown.

Transfer fried bites to a paper towel lined plate.  Serve immediately or keep warm in a 175 degree oven.

Sprinkle with powdered sugar and serve with raspberry jam, for dipping.

** These can be made a day in advance.  Prepare and fry as directed.  Allow to cool, then cover and refrigerate.  Reheat the next day in a single layer on a baking sheet in a 425 degree oven for 8 to 10 minutes.**