Category Archives: Snacks

Are you ready for some Football snacks?

Hi Everyone,

Click on photos to ENLARGE and then hit the back arrow to return to the post.

So today is the big day- Super Bowl Sunday!

February 12, 2023Super Bowl LVII

I sometimes think that Super Bowl Sunday is as popular as Christmas. Not only for the game but for the half-time show and the infamous commercials.

This year our opponents are the Philadelphia Eagles and the Kansas City Chiefs; but no matter what team you are routing for, we all want something to snack on during the game.

I have to be honest, football is not my sport but my husband enjoys watching so I put together a snacking menu to graze on during the game (and leftovers become lunch tomorrow). I wanted to share my menu with you in case you wanted some additional ideas to add to your game day snacks.

Bob and I have been grazing all day and this is lunch and dinner outside of a few cups of coffee.

This year I decided on a menu of the following items and the photos are after the menu list.

I have included recipes below for the Vegetarian Nachos, the Chinese 5-spice powder wings and instructions on how to whip ricotta for bruschetta.

The pizzette was a pre-made shell and my homemade sauce with pepperoni, grated cheese, and mozzarella in a 450-degree oven for 10-15 minutes

The hors d’ oeuvres are frozen and heated as per directions.

  • Loaded Vegetarian Nachos Supreme
  • Chinese five-spice chicken wings
  • Buffalo chicken wingsrecipe on the bottle of Frank’s sauce
  • Pepperon pizzette with lots of mozzarella cheese
  • Pigs in a blanket (my all-time favorite) & pizza bitesstore-bought
  • Whipped ricotta on grilled olive bread with various toppings- prosciutto with fig jam, Caprese topping, and balsamic glaze, and ricotta with lavender honey & rosemary, and lemon zest.
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Of course, all who know me by now, know there has to be a tablescape to go along with the food so I set a casual, simple, and fun tablescape for today.

I used a tablecloth that I have that looks like a wooden picnic table. I usually use this for outdoor events to cover a beverage or snack table on the patio because it is plastic and can be washed or tossed easily. I keep a supply in the patio cabinet.

Next, to get into the football mood, you have to have turf, so I pulled out my artificial grass turf table runner- this is sold in rolls 14 X 48 inches. I have also used this from time to time with Easter displays.

Centerpieces are a little tricky for this theme if you want to keep it small, so I went basic and pulled out one of my son’s old footballs- yes it’s a Jets football but we are from NY. We had the stand to display it so the centerpiece is done.

I went with Party City football-themed paper plates, cups and napkins, and plastic cutlery, and the table is done and the cleanup is a breeze.

So, have a wonderful day, enjoy the game, half-time show, and the commercials, and may your favorite team win.

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Until my next post, make every day a celebration!

Stay well,

Diane

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Loaded Vegetarian Nachos Supreme

Ingredients: for 6 servings

  • 1 cup lentils, rinsed.
  • 2 cups vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 15 oz corn, 1 can drain and rinse.
    • 15 oz black beans, 1 can drain, and rinse.
  • 1 lb. tortilla chips
  • 1 ½ cups shredded Mexican cheese blend.
  • 1 cup shredded lettuce.
  • 1 cup tomato, diced.
  • 1 cup black olives, sliced
  • ½ cup red onion, chopped
  • 2 jalapenos, sliced (I used jarred Pickled jalapenos)
  • ⅓ cup fresh cilantro or parsley, chopped
  • (Sour cream  & guacamole-optional)

Preparation

  1. Preheat oven to 350˚F
  2. In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover, and cook for 35 minutes.
  3. Once cooked, mix in the corn and black beans.
  4. On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
  5. Add another layer of tortilla chips, lentils, and cheese.
  6. Bake for 8-10 minutes, or until the cheese has melted.
  7. Top with lettuce, tomatoes, red onion, jalapeños, black olives, guacamole, sour cream and cilantro/parsley.
  8. Enjoy!

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Chinese Five Spice Chicken Wings

Author Jehan Powell

Ingredients

¼ cup dark soy sauce

¼ tsp 5 spice powder

¼ tsp red pepper flakes

½ tsp black pepper

3 tbsp brown sugar

1 tbsp minced ginger

1 ½ tbsp crushed garlic

2 ½ lbs. chicken wings pieces

Instructions

Make the marinade by mixing soy sauce, 5 spice powder, red pepper flakes, black pepper, brown sugar, ginger, and garlic. Place the wings in a bowl and pour the marinade over and mix to coat well. Marinate in the fridge for at least 4 hours or overnight.

Preheat oven to 400 degrees.

Place wings on a large baking sheet pan making sure that the pieces aren’t touching. Discard excess marinade. Place into the preheated oven and bake for 40-45 minutes.

Remove wings from the pan as soon as it comes out of the oven, and serve warm.

In case you are curious what is the 5 spice powder blend, here is a definition from google...

We did an informal audit of five spice powders, and it’s usually a combination of Chinese cinnamon, fennel seed, star anise, and cloves. When it comes to the fifth spice, it can be a bit of a wild card between ginger, white pepper, and Sichuan peppercorns!

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Whipped Ricotta

Ingredients:

1- 1/2 cups fresh ricotta cheese

2 tablespoons good-quality extra-virgin olive oil, plus more for the bread

1 teaspoon chopped fresh rosemary.

Flakey sea salt

Coarsely ground black pepper

Sliced crusty bread, for serving.

Directions

Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill it with olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.

Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with ricotta and your favorite toppings!

I topped my ricotta with tomatoes, mozzarella, basil & balsamic glaze * prosciutto and fig jam * and lavender honey with rosemary and lemon zest.

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