Feeds:
Posts
Comments

Posts Tagged ‘Super Bowl food’

Poblano-Cheddar Twice-Baked Sweet Potatoes What do you think of when you read the following words: belly, chop block, chuck, crab, cut back, dash, hash, rub, scoop, scramble, spread, turnover, and wishbone? I think about cooking and eating, but my husband thinks about football. Oddly enough, these words exist in both kitchen and football terminology. With Super Bowl Sunday quickly approaching, you’ll want to get that tight end of yours into the kitchen and try this fabulous recipe that puts a fresh and flavorful new spin on twice-baked potatoes. One taste of a Poblano-Cheddar Twice-Baked Sweet Potato and you’ll request an instant replay!

Poblano-Cheddar Twice-Baked Sweet Potatoes
Food Network Magazine, December 2014

INGREDIENTS
4 medium sweet potatoes (10 to 12 ounces each)
2 poblano chile peppers
4 tablespoons unsalted butter, plus melted butter for brushing
6 tablespoons Mexican crema (or crème fraîche)
Grated zest and juice of 1 lime
2 teaspoons adobo sauce (from a can of chipotles in adobo)
1/4 cup chopped scallions
Freshly ground pepper
1 cup grated mild cheddar cheese (about 4 ounces)
Chopped fresh cilantro, for topping

DIRECTIONS
1. Preheat the oven to 400 degrees F. Scrub the sweet potatoes and dry well; transfer to a baking sheet. Bake until easily pierced with a knife, about 40 minutes. Remove from the oven and let cool 5 minutes.

2. Roast the poblanos over the flame of a gas burner (or under the broiler), turning, until charred all over, 4 to 5 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel off the charred skins and remove the stems and seeds. Finely chop the peppers and set aside.

3. One at a time, hold each sweet potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with the butter, 3 tablespoons crema, the lime zest and adobo sauce until smooth. Stir in the poblanos and scallions; season with salt and pepper. Brush the potato skins with melted butter and season the insides with salt and pepper. Return to the baking sheet.

4. Mound the filling into the sweet potato skins and sprinkle the tops with the cheese. Return to the oven and bake until the filling starts browning and the skins are crisp, 16 to 18 minutes. Season with salt.

5. Stir the remaining 3 tablespoons crema in a small bowl with enough lime juice until thin enough to drizzle. Season with salt. Drizzle the lime crema over the sweet potatoes and top with cilantro.

Yields: 8 servings

LINNELL’S NOTES
1. Instead of buying packaged shredded cheese, I always grate my own cheese. Sure, packaged cheese is more convenient, but it also contains ingredients to keep the cheese from caking; ingredients that I don’t particularly want in my body. I’ve noticed that packaged shredded cheese doesn’t melt as well as the cheese that I grate on my own.

2. When making twice-baked potatoes of any kind, always bake one or two additional ones, so that you have enough potato mixture to mound into the potato shells. Otherwise, your stuffed potatoes will appear rather flat.

3. Definitely make the lime crema! It adds a bright and tangy counterpoint to the sweetness of the sweet potatoes.

4. This is not a hard recipe to make, but it does take some time to roast the poblano peppers and prep the other ingredients. To make this recipe more efficient, it helps to have all the ingredients prepped ahead of time. The sweet potatoes must be hot in order to melt the butter and absorb the crema. So if you are baking the potatoes ahead of time, you must stir in the other ingredients in step 3 while the potatoes are still hot. These potatoes can be assembled and refrigerated until it’s time to pop them into the oven.

Enjoy!

Read Full Post »

Chips, Dips and Strips: Healthy Appetizers So what if your favorite football team failed in its attempt to reach the Super Bowl? Plenty of other reasons exist in life for you to throw a get-together with friends! Start the festivities out with mix and match homemade dips, chips, and strips. The exotic flavors of the Cajun Tortilla Chips and the Indian Egg-Roll Strips play nicely with the flavors of the Thai Shrimp Dip and the Hot Bean-and-Cheese Dip—so nicely, in fact, that you won’t even miss the fat in these tasty low-fat appetizers!

Recipes by Jim Fobel for Cooking Light Magazine

Thai Shrimp Dip
INGREDIENTS
1 pound medium shrimp, cooked and peeled
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons light mayonnaise
2 tablespoons fresh lime juice
2 teaspoons Thai fish sauce or low-sodium soy sauce
1 (12.3-ounce) package reduced-fat firm tofu, drained
1 teaspoon dark sesame oil
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
3 tablespoons minced green onions
3 tablespoons chopped fresh cilantro
Cooked and peeled shrimp (optional garnish)
Cilantro sprig (optional garnish)

DIRECTIONS
1. Place the first 3 ingredients in a food processor, and process until minced.
2. Add lime juice, fish sauce, and tofu; pulse until blended.
3. Heat oil in a small skillet over medium heat; sauté ginger and garlic 2 minutes.
4. Add to shrimp mixture, and pulse until combined.
5. Add onions and chopped cilantro, and pulse 3 to 4 times.
6. Spoon into a bowl; cover and chill 1 hour.
7. Garnish dip with additional shrimp and cilantro sprig, if desired.

Yields: 3 cups

LINNELL’S NOTES
1. In this recipe, fish sauce is a more flavorful ingredient choice over low-sodium soy sauce. Fish sauce adds more depth of flavor. I would substitute soy sauce only if you absolutely can’t find/buy fish sauce in your region.

Hot Bean-And-Cheese Dip
INGREDIENTS
1 (14.5-ounce) can diced tomatoes, drained and divided
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 (16-ounce) can pinto beans, rinsed and drained
1 (16-ounce) can fat-free refried beans
1 (4.5-ounce) can green chiles, drained
Cooking Spray
3/4 cup (3 ounces) shredded sharp cheddar cheese

DIRECTIONS
1. Preheat oven to 350° F.
2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through chiles).
3. Spoon tomato mixture into a 1½-quart casserole dish coated with cooking spray.
4. Top with cheese.
5. Bake at 350° for 20 minutes or until cheese is melted. Top with remaining tomatoes.

Yield: 4½ cups

LINNELL’S NOTES
1. The next time I make this I will add a little more hot pepper sauce for additional kick.
2. The combination of the melted cheese and the vegetable spray created a slight ring of oil around the edge of the dip after it was baked. I blotted this excess oil off with a paper towel before serving. Next time I will spray the cooking oil more sparingly or just lightly wipe a little oil with a paper towel on the inside of the dish.

Cajun Tortilla Chips
INGREDIENTS
Cajun Seasoning:
1½ teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground red pepper

Chips:
10 (7-inch) flour tortillas, cut into 8 wedges
Cooking spray

DIRECTIONS
1. Preheat oven to 375° .
2. To prepare Cajun seasoning, combine first 8 ingredients in a small bowl.
3. To prepare chips arrange the tortilla wedges on 2 baking sheets coated with cooking spray.
4. Coat wedges with cooking spray. Sprinkle 2 teaspoons Cajun seasoning over wedges.
5. Bake chips at 375° for 6 minutes or until crisp.
6. Note: Store remaining Cajun seasoning in an airtight container.

Yield: 80 chips

LINNELL’S NOTES
1. I find it easiest to use a pizza cutter to cut the tortillas into wedges.
2. Since the recipe makes a fair amount of seasoning, I sprinkled it on the tortilla wedges a little more generously than the recipe specified.
3. Instead of spraying cooking oil on the baking sheets, I covered them with parchment paper.
4. My chips took more than double the amount of time to become crisp.

Indian Egg-Roll Strips
INGREDIENTS
Curry seasoning:
1 tablespoon curry powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Strips:
10 egg-roll wrappers, each cut lengthwise into 8 strips
Cooking spray

DIRECTIONS
1. Preheat over 375°.
2. To prepare curry seasoning, combine first 6 ingredients in a small bowl.
3. To prepare strips, arrange the egg-roll strips on 2 baking sheets coated with cooking spray.
4. Coat strips with cooking spray, and sprinkle 2 teaspoons curry seasoning over strips.
5. Bake strips at 375° for 8 minutes or until crisp.
6. Note: Store remaining curry seasoning in an airtight container.

Yield: 80 strips

LINNELL’S NOTES
1. Again, I lined the baking sheets with parchment paper instead of spraying them with cooking spray.
2. Unlike the Cajun Tortilla Chips, these egg-roll strips brown faster, so monitor them while they bake.
3. I felt my first batch of these were underseasoned, so the next batch I applied the curry seasoning more liberally.

ENJOY!

Read Full Post »

gyro meatloaf

Whether from a vendor on the streets of New York City or from a takeout counter in Monastiraki Square in Athens, Greece, my family loves to eat gyros. Delicious memories of warm circles of pita bread wrapped around flavorful slices of meat, tomatoes, onions and french fries, drizzled with a wonderfully refreshing Tzatziki sauce, prompted me to search for a homemade version. Normally gyro meat is slow-roasted on a vertical spit, but this recipe simplifies that by baking the meat in a loaf pan. Then, after some time in the refrigerator, the meat is thinly sliced and pan fried or grilled to give it a crispy texture – as if it’d been on a rotisserie for hours. A platter of gyro fixings would make for a fun family dinner or make great Super Bowl party fare.

Favorite Meat Loaf Gyros
Recipe from Taste of Home

Ingredients:
1 egg, lightly beaten
6 garlic cloves, minced
3 tablespoons dried oregano
1½ teaspoons kosher salt
1 teaspoon pepper
1 pound ground lamb
1 pound ground beef

TZATZIKI SAUCE:
1 cup (8 ounces) plain yogurt
1 medium cucumber, peeled, seeded and chopped
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

GYROS:
8 whole pita breads
3 tablespoons olive oil, divided
16 slices tomato
8 slices sweet onion, halved

Directions:
1. In a large bowl, combine the egg, garlic, oregano, kosher salt and pepper. Crumble lamb and beef over mixture; mix well.

2. Pat into an ungreased 9 x 5-inch loaf pan.

3. Bake, uncovered, at 350° for 60-70 minutes or until no pink remains and a meat thermometer reads 160°.

4. Cool completely on a wire rack. Refrigerate for 1-2 hours.

5. For sauce, in a small bowl, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Cover and refrigerate until serving.

6. Brush pita breads with 1 tablespoon oil; heat on a lightly greased griddle for 1 minute on each side. Keep warm.

7. Cut meat loaf into very thin slices. In a large skillet, fry meat loaf in remaining oil in batches until crisp.

8. On each pita bread, layer the tomato, onion and meat loaf slices; top with some Tzatziki sauce. Carefully fold pitas in half. Serve with remaining sauce.

Yield: 8 servings.

Linnell’s Notes:
1. This was an easy recipe, but it does require some planning ahead. The meat loaf needs to be refrigerated for a couple of hours to allow it to be firm enough to slice into thin slices.

2. Although the meat was flavorful, it seemed a tad dry to me. The next time I try this recipe, I will chop my own beef and lamb, so that the mixture is more coarse – resulting in better flavor and texture. I’d also like to try making other meat versions of gyros. Here are links to other versions to try:

Pork Gyros
Chicken Gyros

3. The next time I’ll also experiment by adding chopped onions, ground rosemary, and ground thyme to the meat mixture.

4. I fried the meat slices in a nonstick frying pan, so no additional oil was needed.

5. I doubled the recipe and gave some to my son and daughter-in-law, so they’d have one less dinner to cook during the week!

ENJOY!

Read Full Post »

sparerib recipe

Feeling the love for some tasty barbecued spare ribs, but not loving the idea of barbecuing outside in the cold? Assuage those rib cravings of yours by making “barbecued” ribs indoors. First, the ribs are baked in a low-temperature oven and then they’re basted and “grilled” under the broiler. Your reward will be smokey-tasting juicy ribs with a little bit of a kick that’s amplified by a sticky, sweet, and tangy finish. Get those napkins out, because the Super Bowl’s around the corner and you’ll want to serve these ribs at your party!

Beth’s Melt in Your Mouth Barbecue Ribs
Recipe from Food.com

Ingredients:
4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite barbecue sauce

Directions:
1. Preheat oven to 300 degrees F.
2. Peel off tough membrane that covers the bony side of the ribs.
3. Mix together the sugar and spices to make the rub.
4. Apply rub to ribs on all sides.
5. Lay ribs on two layers of foil, shiny side out and meaty side down.
6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2 – 2½ hours or until meat starts to shrink away from the ends of the bone.
8. Remove from oven.
9. Heat broiler.
10. Cut ribs into serving sized portions of 2 or 3 ribs.
11. Arrange on broiler pan, bony side up.
12. Brush on sauce.
13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14. Turn ribs over.
15. Repeat on other side.
16. Alternately, you can grill the ribs on your grill to cook on the sauce.

Serves 6

Linnell’s Notes:
1. I could not find hickory smoke salt, so I brushed a tiny amount of Liquid Smoke (Hickory) on the ribs before applying the dry rub. A little bit of Liquid Smoke goes a long way, so don’t over do it.

2. I used Kinder’s Mild BBQ Sauce, but any flavorful good quality sauce will do.

3. I did not add any salt to the dry rub mix, partially because I couldn’t find the hickory smoke salt and because I felt that there would be plenty of sodium in the barbecue sauce. My husband and I thought the ribs tasted great without any additional salt, but it’s up to you.

4. Come spring and summer, you’ll want to finish these ribs off outside on the grill instead of under the broiler!

ENJOY!!

Read Full Post »

%d bloggers like this: