Monday, February 3, 2014

Super Bowl Snacking

What a Sunday! After a warm, dry Saturday, it rained all day on Sunday, which was fine with me because I like when the rain melts the snow. Sadly, I woke up today to snow flurries and the yard/deck/walkway/driveway covered in white snow. Yup. That stupid groundhog is wrong the majority of the time but just might be right this year!

Aside from the weather & Groundhog Day, yesterday was Super Bowl Sunday, which means we spent most of the morning/afternoon in the kitchen cooking our game day treats. It was just the two of us - we've given up trying to have people over because the weather usually means everyone cancels at the last minute (or something like that). The game was boring - even laughing at how awful the Broncos were got boring after a while, but our food was delicious! Here's what we ate:
Chips & Dip. We were going to try a new dip, like a spinach-artichoke dip, but after planning the other food, we decided to stick with a super easy tortilla chip dip: Velveeta & Salsa melted together.
There is no recipe for this. As much Velveeta as you want, as much salsa as you want, heat together on stove top in pot or in microwave until melted and gooey. We had some of this Friday evening and it was too salsa-y. This time, it was too cheesy. But even when the cheese-salsa ratio is off, I can't stop eating this, especially when we have these chips:
Texas SIL brought us these super large, round tortilla chips from Texas when they visited last Thanksgiving. We both love these. I'm not sure if it's the chip taste or the size or what, but whether I drizzle the cheese on top and munch away or break it into shards and dip, I always eat too many. The tortilla chips and dip were lunch on Sunday (after a healthy breakfast of a banana).
Vegetables are always good - but if it's game day, you need dip. This time we made it up as we went, using the cream cheese-mayo combination from my Mom's Parsley Dip but adding dill and Beau Monde seasoning like in the Beau Monde Dip we made at Thanksgiving & Christmas.
 Carrots, celery, cucumber, and a 2 week old, slightly shriveled red pepper.
My mom's dip 'base' is 8 oz cream cheese, 1/2 cup mayo, and 1 teaspoon lemon juice. We halved it. We didn't measure the seasonings. Probably about 1 tablespoon dill and 1/2 teaspoon Beau Monde seasoning.
I love Breaded Chicken Tenders. This time, I wanted a blue cheese dipping sauce, so I made the Blue Cheese Dressing from the Grilled Steak & Peach Salad recipe.
I was in charge of the chicken since SP was making something else (and doing laundry). I like to dip the tenders in breadcrumbs, then beaten egg, then breadcrumbs. This time we used our Italian seasoned breadcrumbs because the container said they expire soon and the panko container still has a long life.
I prefer my breaded chicken tenders browned in vegetable oil, not canola oil. I can taste the difference, and I do not like the canola oil taste.
Mmmm nicely golden. Usually, we finish the tenders in the oven on a foil lined cookie sheet. My mom likes to put them on top a wire rack set in a foil lined cookie sheet. Since we were using the oven for another dish, we just cooked the tenders in the skillet and drained them on a paper towel lined plate.
The final Super Bowl food: Spinach Puffs. This was the first time we made these. It won't be the last time. Details & more photos of these tasty treats tomorrow.

And, yes, we did switch to Downton Abbey with about 6 minutes left in the game. After watching that, we went back to the Super Bowl recording and fast forwarded through the game/watched the commercials we liked/missed.

1 comment:

  1. So glad you're enjoying the tostadas!! We think they're addictive, too.

    ReplyDelete