Friday, January 30, 2009

Should Superbowl food fill a super-bowl?

When it comes to the Big Game munchies, our bowls seem far smaller than our mouths, don't you agree? Enjoy this collection of SuperBowl favorite snacks you can't wait to devour ---or offer, if you're giving a SuperBowl party (and who's not?).


RecipeSecretsTGI Friday's Baked Potato Skins
Serves: 2-4
courtesy of:

5 baked potato skins, cut in half (empty of most of the potato)
1 tablespoon melted butter
seasoning salt
1 green onion, diced
1/2 cup crispy fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded
1/3 cup sour cream
1 tablespoon snipped fresh chives

Heat oven to 375F.

Brush potato shells with melted butter and sprinkle seasoning salt
to taste.

Bake for 15-20 minutes until crisp but not dry and hard.

Remove and sprinkle with cheese, bacon and onion, place back in
oven until cheese is melted.

Serve with sour cream and chives.
For a bit of variety try Ranch dressing.

Chicken Fingers with Garlic Butter
Yield: 4 servings
Excepted from: Cooking with the 60-Minute Gourmet: 300 Rediscovered Recipes from Pierre Franey's Classic New York Times Column

Over the years, I have probably devised more chicken breast recipes than anything else. And the demand never ends. Chicken breast is one of the most appealing foods in the supermarket because it is ready to cook, versatile, low in fat and high in protein. But if one falls into a rut by simply broiling or baking chicken breasts, dinner can be mighty boring.
This recipe for chicken fingers with garlic butter is simple yet tasty. And you can vary the seasonings in countless ways.

4 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
1 tablespoon chopped fresh oregano or 2 teaspoons dried
2 tablespoons flour
2 tablespoons butter
2 tablespoons olive oil
4 ripe plum tomatoes, skinned, seeded, and diced small
1 tablespoon chopped garlic
4 tablespoons chopped fresh coriander or basil
2 tablespoons fresh lime juice

1. Using a sharp knife, cut the breast halves in half crosswise, then lengthwise into strips 1/2 inch wide.(Continued on next page)

2. Thoroughly blend salt, pepper, oregano, and flour in a flat dish. Add the chicken pieces in one layer. Stir to season, keeping each strip separate.

3. Heat the butter and oil over high heat in a skillet large enough to hold the chicken pieces in one layer. Add the chicken, cook and stir until lightly browned, about 3 minutes. Add the tomatoes and garlic and cook, stirring, for 3 minutes more. Add the coriander and lime juice and continue cooking. Blend well and serve immediately.

tip: To get the most juice out of a lime or lemon, roll it on a countertop while pressing down. Another method is to pop it in the microwave for 30 seconds, just to warm it.

Nachos GrandeNachos Grande
Serves: 6
Courtesy of:

Your favorite Stonewall Kitchen Salsa
Blue and white corn chips
Shredded Colby, Jack or Cheddar cheese
Sliced or diced veggies (green peppers, onions)

Set oven to 350 degrees F.
In an oven safe platter layer blue and white corn chips.
Top with shredded Colby, Jack or Cheddar cheese.
Add your favorite sliced or diced veggies: green pepper, olives, onions, etc.
Heat until the cheese melts.
Top heated nachos with salsa, sour cream and guacamole.

Our Nachos Grande will be topped with StoneWall Kitchen's
Spicy Tomato Salsa: linkicon
Rich, ripe tomatoes, a zesty blend of spices and a splash of lime- what a treat!
A traditional salsa with a spicy kick. Enjoy on fresh tortilla chips or try adding a dollop to any of your favorite salads.
Winner of the Fitness Healthy Food Award.

Browse all salsas hereicon

Guacamole with Tomatillos (Guacamole de Tomate Verde)
Yield: about 2 cups.
Excerpted from: Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico by Rick Bayless

8 ounces (5 or 6 medium) fresh tomatillos, huskedand washed drained or one 13-ounce can tomatillos, drained
Fresh hot green chiles to taste (roughly 2 chiles serranos or 1 chile jalapeno), stemmed, seeded and roughly chopped
4 sprigs fresh coriander (cilantro), roughly chopped
1/2 small onion, roughly chopped
1 ripe, medium-large avocado
Salt, about 1/2 teaspoon

1. The tomatillos. Boil the fresh tomatillos in salted water to cover until just soft through, about 10 minutes; drain and place in a blender jar or food processor. Canned tomatillos need only be drained and put in the blender or food processor.

2. The puree. Add the chile, coriander and onion to the tomatillos (and stir, if using a blender). Blend or process to a coarse puree.

3. The avocado. Halve the avocado lengthwise by cutting from stem to flower ends around the pit. Twist the halves apart, then scoop out the pit and reserve it. Scrape the avocado pulp from the skin and place in a mixing bowl.

4. Finishing the sauce. Mash the avocado until smooth, using a fork or your hand. Scrape in the tomatillo puree and mix well. Season with salt, return the pit to the sauce and cover well. Let stand a few minutes to blend the flavors, then serve.

Serve this dip with this innovative Electric Heated Chip & Dip Tray

* Electric heated chip and dip tray is perfect for parties and family gatherings
* 22-oz. center crock holds plenty of your favorite dip and keeps it warm for delicious snacking
* Durable melamine chip tray with attractive polished finish
* Unique removable heating base makes cleanup easy
* Controlled by a simple in-line on/off switch that plugs into a wall socket

You cand find it at Target website: link


Impress your guests!

Wincraft New York Giants Snack Helmet: link
Root for your favorite team while enjoying some snacks at your next tailgate party with this officially licensed New York Giants snack helmet from Wincraft(tm). This full-size plastic helmet has a removable plastic container for snacks and a removable dish that fits into the faceguard, which is great for dips and sauces. Both the dish and snack bowl on this helmet displaying the team graphic decals are dishwasher and microwave safe.
Browse all the Snack Helmetsicon

No comments:

Post a Comment