SNACK RECIPES FOR SUPER BOWL SUNDAY PLUS THE MENU FOR THE DAY

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Well good Super Bowl Week to all of you. As I promised here are th snacks I’m serving for Super Bowl Sunday. Here is the menu. Best Ever Chili For Super Bowl Sunday or Anytime and Mini Man Burgers. For snacks, Tasty Guacamole with Home Made Corn Tortilla Chips, and Daisy Potato Skins. For dessert, I’m going to serve my Absolutely Divine Brownies. I hope you all try one of these if not all of these and let me know if you like these recipes or not. Until then, GO SEAHAWKS!!!

TASTY GUACAMOLE

When choosing your avocados choose ones that are blemish free and have a slight give when squeezed lightly. There are so many different varieties in which color is not a good indication. Sure this has a lot of fat in it, but it’s the good fat that our bodies need to keep are skin supple and our joints lubricated.

If you think you’ll have leftovers, safe the avocado pits and store them in the same container with the leftovers — that will keep it from discoloring & turning black.

If you want your guacamole super-chunky, blend & mix all the other ingredients first, then add the chopped avocados last. That way they will hold their shape better.

Another added suggestion is to use chopped jalapeno according to your taste. Make sure you remove the seeds and wear gloves as you cut them up. Wash your utensils used with hot sudsy water.

Either buy avocadoes in advance, or find a grocery store with a good Spanish-Latino cooking section. You won’t be putting up with slimy cilantro or rock hard avocados. What my husband taught me if you can’t find any ripe avocados, pick three of them and wrap paper around them. Place them in a darkened area like in a drawer, If you buy them today or tomorrow, they should be ready to be unwrapped by Saturday. Take off the paper and leave them open to air until ready for use. DELICIOUS!

INGREDIENTS

3/4 tsp ground cumin 3 avocados – peeled, pitted, and mashed  2 roma (plum) tomatoes, diced (You can use any type of tomatoes if desired. )

1 teaspoon minced garlic

1 pinch ground cayenne pepper (optional)

1 lime, juiced

1/2 teaspoon salt or according to taste

1/2 cup diced onion . (You can use green onions or other types of onions according to your taste.)

3 tablespoons chopped fresh cilantro(We love the taste of cilantro, so we always add more,)

DIRECTIONS

In a medium bowl, mash together the avocados, lime juice, and salt.

Mix in onion, cilantro, tomatoes, and garlic.

Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately. GET READY TO EAT AWAY.

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You only need three stapled to make these absolutely scrumptious chips. They are oil, corn tortillas and salt. The chips are the most wonderful, fresh, crunchy, perfectly golden, tortillas. In fact, if you are cooking light, you don’t even need oil. So there’s no excuse not to make them, only every ounce of will power I possess.

There are three basic ways that we make homemade tortilla chips around here. The first is the classic way, fried in a little oil. The second is to bake them in the oven. The third is to bake them in the microwave. Fried in oil tastes the best (of course), but if we are in the mood for cutting back on calories, we’ll bake them. 

Homemade Tortilla Chips

Prep time: 10 minutes Cook time: 15 minutes Yield:

1 dozen tortillas yields 72 chips. You’ll need oil if you are frying the chips. If you are baking or microwaving, all you need are the tortillas and salt.

INGREDIENTS

About 3/4 to 1 cup canola, grape seed, or corn oil (a high smoke point oil), more or less depending on how many chips you are making Corn tortillas (get the standard kind, not the super fancy kind), each tortilla will make 6 chips, 12 tortillas will yield 72 chips, a good snack for 2 to 3 people.

Kosher salt

The tortilla chips will fry better if they are a bit dried out first. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave.

To dry them in the oven, lay them out in a single layer on a baking sheet and put them in a 350°F for 5 minutes or a 200°F oven for 10 minutes. Or lay them out in a single layer (working in batches) on a paper towel in a microwave oven and microwave them for 20 to 60 seconds, depending on how strong your microwave is and how many tortillas you are drying. You don’t want them crisp at this point, just as dry as they would be if you left them out overnight.

1. Cut each tortilla into 6 triangle shaped wedges.

2. Pour oil into a medium skillet to a depth of 1/8 to 1/4 of an inch. (Make sure you are working with a completely dry pan or the oil will sputter as it heats.)

Heat the oil on medium high heat until a small piece of tortilla placed in the oil sizzles, about 350°F. (This is where an infrared thermometer comes in handy!) Do not allow the oil to get so hot that it smokes. (If that happens, move the pan off the heat immediately.)

3 Place a paper towel onto a large plate and have several other paper towels ready. Place a handful of tortilla triangles into the hot oil, in a single layer. Use metal tongs or a metal slotted spoon to distribute the tortilla triangles so that they aren’t overlapping and so that all sides get coated with oil.

Fry for approximately 2 minutes until the chips just begin to color and they are firm, no longer pliable.

Use tongs or a slotted spoon remove the chips from the oil to the paper-towel-lined plate. Sprinkle with salt. Place another paper towel over the top of the chips to be ready for the next batch. Note that as soon as you put the tortilla triangles into the hot oil, because you are working with such a small volume of oil, the oil temperature will lower. Usually I compensate for this by increasing the heat to high. And as soon as the chips begin to color, reduce the heat to low, so the oil doesn’t overheat in between batches of chips. Continue to cook the chips, working in batches, placing the freshly fried chips over a new layer of paper towel each time, and sprinkling with salt. When the chips are all fried, pat any excess oil from them with a fresh paper towel, and eat! These chips are best freshly made.

Baked Tortilla Chips

 Pre heat oven to 350°F.

1.Cut the tortillas into wedges

2 Spread the tortilla wedges out on a baking sheet in a single layer. Bake the tortilla wedges for about 6 minutes, then use tongs to turn the wedges over. Sprinkle with a little salt, and bake for another 6 to 9 minutes, until they are just beginning to color. Remove from the oven and let cool. Sprinkle with more salt to serve.

Microwave Tortilla Chips

1 Cut the tortillas into wedges.

2 Line your microwave oven with a paper towel. Working in batches if necessary, spread the tortilla wedges over the paper towel in a single layer, with an inch or so between the wedges. Microwave until the tortilla chips are crispy, but not burnt. The time will vary depending on the strength of your microwave and how many tortillas you are cooking. In many microwaves, it’s about a little less than 1 minute per tortilla. But start at half of that and add time as needed. Sprinkle with salt to serve.

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Make your own baked potato skins–these are buttery, cheesy, filled with bacon, and topped with a dollop of Daisy (I use whatever sour cream I have that might be on sell) and a sprinkle of chives!”(don’t use chives. I use green onions. I prefer them.

DAISY BRAND POTATO SKINS      Ready in 1 ½ hours

INGREDIENTS

6 small baking potatoes

2 tablespoons butter, melted

2 teaspoons seasoned salt

3 tablespoons grated Parmesan cheese (If you don’t have it. The skins taste just as good without it.)

1 1/2 cups shredded Cheddar cheese

4 strips bacon, cooked and crumbled

3/4 cup Daisy Brand Sour Cream

2 teaspoons finely diced fresh chives

DIRECTIONS

1.Lightly grease the outside of potatoes, cut small slit in the top and bake at 425 degrees for 45 minute or until soft.

2. Let stand until cool enough to handle (about 15 minutes).

3.Cut the potatoes in half lengthwise and scoop out the cooked potato, leaving a very thin layer of potato. (Save the cooked potato for mashed potatoes or hash browns.)

4. Brush the outside and inside of skins with melted butter.

5. Sprinkle the inside with seasoned salt and Parmesan cheese.

6. Place on a lightly greased baking sheet.

7. Bake for 8 minutes or until crisp and bubbly.

8. Fill each with Cheddar cheese and bacon.

9. Bake 3 minutes or until the cheese is melted.

10.Top with a dollop of sour cream and sprinkle of chives.

SOME ADDED SUGGESTIONS

You might have toleave it in the oven a little longer the second time (about 5 min) to get the skin crispy.

You can use some of the bacon grease to coat the potato inside and out (after scooping out the potato), and baked. Yes it’s more calories and fat, but there’s nothing healthy about it anyway. Use a measuring spoon to help scoop out the insides, works perfectly!

Also put melted butter inside the potato halves.

For some ovens one might need to bake at 450 for about 15 min to get crispy.

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I hope you have a wonderful Sunday eating, rooting for your favorite team. Remember, Jesus wants to be your friend and Savior. He died on the cross for you and me. If you have never asked Him to come into your life, all you have to do CONFESS your sins. REPENT. ACCEPT the gift. TELL someone you accepted him as your Savior. FIND a church that teaches the Bible from cover to cover. John 3:16 “For God so loved he world that He give His only begotten Son that whosoever believes in Him should not perish but have ever lasting life.” God Bless you, all. My next blog is going to be January 30, Thursday on Humor; January 31, Friday Bible Verses For The Soul and February 2, Sunday my normal blog. sle

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