Super Bowl

You know it’s all about that Game…

‘Bout that game, ’bout that game. No trouble!

Are you still looking for some fun ideas to serve your family and friends tomorrow? Because it’s time for the showdown of one of America’s favorite pastimes, Super Bowl LI! And let me start by giving credit to Hosting & Toasting for the watermelon cut-out of a football helmet. I love it! And they have some other cute ideas too.

We are a house divided this year. Two of my sons and I are rooting for the Patriots; my husband, daughter and baby boy are cheering on the Falcons. (To be honest I really don’t have a lot emotionally invested in the game.) Even though I am rooting for New England, I can appreciate how my husband has got my two-year-old going around doing the “dirty bird.” It’s fan-tastic. (Get it?)

Something we can all agree on are the snacks… not really. But we do all like to eat, so there it is! There are a few foods that seem to coincide with game day. I like to stay classic, but still venture into new flavors. However, I can say with confidence that finger food is the way to go! (Naturally, my very first food suggestion breaks the rule. Back and forth, back and forth…) Because people want to watch the game, not sit at a table!

But this table from Kara’s Party Ideas is pretty cute, am I right?

Almost everyone likes a game day chili and it really doesn’t get much easier. “Chop chop in the pot,” as Nancy Fuller would say. (I watch way too many food shows.) Here is my basic version of the classic, “Kid Friendly Chili“. It’s a family fave.

 

Last year I came up with a Yogurt Chicken Chili for a Chobani challenge. It was an instant hit at home. But if my chili dreams came true, this year I’d make Pat’s Famous Beef and Pork Chili recipe from Food Network. It’s got 5 stars out of 449 reviews… and bacon. Did you catch that? Bacon!

Pizza is a football watching staple. Of course ordering from your local “pie shop” is the easiest. Next, you’ve got some frozen options. I don’t judge. My kids love Annie’s organic pizza bagel bites. We like to make our own Pizza Bagels too.

But if I had my pizza way, I’d have something like this Chipotle Candied Bacon and Smoked Blue Cheese Pizza from How Sweet Eats. Now that’s a game day to remember!

Chicken wings are almost synonymous with Game Day food. You can buy them ready to bake. You could dip chicken tenders in buffalo sauce. Eating tasty food isn’t really complicated. Southern Fried Chicken is about as exotic as my kids will venture with chicken on the bone. But for the mature people out there, there are thousands of Buffalo style chicken wing recipes. Furthermore, this is what I consider “finger licking good,” Sticky Honey-Soy Chicken Wings from Tyler Florence. (I wish these were available with delivery.)

Loaded potato skins are up there with all things you eat while watching football. I like mine crispy and traditional. I think The Pioneer Woman nailed it.

Of course you need to wipe your hands (and face) after handling all of this food. I love this idea from HGTV:

Really you can make things as detailed or keep them as simple as you want. This year I’m keeping it pretty low key, but that’s not to say that next year I won’t be busting out my football field replicated party dip… like this one from everydaygoodthinking.com:

The key is to have fun with your family and friends! Have a great weekend! And Go Patriots! (Unless you’re rooting for the Falcons) 😉

Spicy Pork Nachos

Are nachos like one of the best food creations ever? It’s this pile of complimentary flavors and contrasting textures that together make for one awesome combination of a bite. Salty, savory, cheesy, creamy, fresh… Like an orchestra playing a symphony- for your mouth. And it’s so easy to cater to your own taste. If you want it on there, well go ahead and put it on the stack. If you don’t like it, you know what (not) to do. We love making nachos. I’ve used beef, chili, turkey and now thanks to the inspiration of Whitney Miller’s New Southern Table, my very own spicy pork nachos.

As organic as possible:

1 1/2 cups Refried Beans (or 1 can)

1/2 cup Mild or Hot Taco Sauce (homemade or store bought)

1 bag Corn chips (you will probably have some leftover)

1 lb Fiesta Pulled Pork (or shredded pork of your choice)

2 cups shredded Sharp Cheddar Cheese (or Manchego)

2 oz sliced or dices Jalapeños

4 oz Queso Fresco, crumbled

2 scallions, sliced

Optional toppings for serving include (but are not limited to) salsa, sour cream, pico de gallo…

Preheat the oven to 350.

In a medium sauce pan on medium-low heat, warm refried beans and taco sauce until beans are soft and pliable for easier spreading, and more flavorful for layers of deliciousness.

Using a large flat baking dish, pizza stone or baking sheet place the corn chips in a single to double layer, overlapping the chips so there is no space for toppings to fall through.

Start the layering process with the bean and sauce combination. Use a spoon the kind of drop and spread the beans in an evenly sporadic way on top of the chips until all of the mixture is used. (I’ve also used a canned organic vegetarian chili.) Next scatter the bite-sized pieces of tender and spicy pork in an covering over the beans and chips. Follow the pork with with a nice layer of cheddar cheese. Cheese is extremely important when it comes to nachos, so be generous. For a little heat and a splash of color, lightly and evenly sprinkle the jalapeños atop of the cheese.

Place that dish of loaded goodness in the oven and bake until the cheese is melted, and gooey, about 15-20 minutes. Carefully remove the nachos from the oven and top with crumbled queso fresco, sliced scallions… and salsa. Enjoy!

 

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Yogurt Chicken Chili

The Super Bowl is two days away! And if you’re looking for a something to feed your home team that’s full of flavor and won’t bog them down, I’ve got the perfect idea. This chili is healthy and hearty, light and appetizing. It’s a crowd pleaser for sports fanatics, athletes, moms and kids alike. So regardless of the Game Day outcome, you’ll be a winner. Trust me on this.

As organic as possible

1 1/2 lbs boneless Chicken

1 Tbsp Olive oil

1 yellow Onion, chopped

3 cloves Garlic, minced

4 cups Chicken broth

1 Tbsp Cumin

2 Tbsp Chili Powder

1/2 Tbsp dried Basil

1 1/2 – 2 tsp salt (to taste!)

1 tsp freshly ground Black pepper

2 15.5 oz cans Cannelloni beans, rinsed and drained

1 cup Non-fat Greek Yogurt, (Organic or Chobani) divided, plus more for serving (optional)

1 Scallion, sliced for garnish (optional)

 

In a large pot boil the chicken in water until cooked and tender. I used organic chicken tenders (which are cut thin) and took about 10 minutes. If you are using halved breasts, it could take 15-20 minutes.

Meanwhile in another pot or dutch oven, heat the olive oil. Add the onion and let sauté for 2-3 minutes until starting to turn soft and translucent. Add the garlic and cook a minute more. Pour the chicken stock into the onion and garlic, and stir. Add the cumin, chili powder, basil, salt, pepper, and beans. Stir and let sit over medium heat, bringing to simmer. Reduce heat to low (keeping at a nice low simmer).

Using a slotted spoon or tongs carefully remove the chicken to a cutting board. When cool enough to handle I like to tear the chicken into rustic bite-size pieces. However, you can shred with a fork or chop with a knife if you prefer. Place the chicken into the pot of simmering broth, and stir. Allow the flavors to combine for at least 20-25 minutes. Add 3/4 cup of the Chobani Greek yogurt into the chicken chili and stir. Taste for seasonings and adjust accordingly. Allow flavors to meld for at least another 15 minutes. Top the chili with the remaining quarter cup of plain greek yogurt and scallions for serving. If desired, set bowls of the yogurt and additional sliced scallions for guests (or family) to dress their individual bowls. #madewithchobani

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Yogurt Chicken Chili

Ingredients

  • 1 1/2 lbs boneless Chicken
  • 1 Tbsp Olive oil
  • 1 yellow Onion, chopped
  • 3 cloves Garlic, minced
  • 4 cups Chicken broth
  • 1 Tbsp Cumin
  • 2 Tbsp Chili Powder
  • 1/2 Tbsp dried Basil
  • 1 1/2 - 2 tsp salt (to taste!)
  • 1 tsp freshly ground Black pepper
  • 2 15.5 oz cans Cannelloni beans, rinsed and drained
  • 1 cup Non-fat Greek Yogurt, (Organic or Chobani) divided, plus more for serving (optional)
  • 1 Scallion, sliced for garnish (optional)

Instructions

  1. In a large pot boil the chicken in water until cooked and tender. I used organic chicken tenders (which are cut thin) and took about 10 minutes. If you are using halved breasts, it could take 15-20 minutes.
  2. Meanwhile in another pot or dutch oven, heat the olive oil. Add the onion and let sauté for 2-3 minutes until starting to turn soft and translucent. Add the garlic and cook a minute more.
  3. Pour the chicken stock into the onion and garlic, and stir. Add the cumin, chili powder, basil, salt, pepper, and beans.
  4. Stir and let sit over medium heat, bringing to simmer. Reduce heat to low (keeping at a nice low simmer).
  5. Using a slotted spoon or tongs carefully remove the chicken to a cutting board. When cool enough to handle I like to tear the chicken into rustic bite-size pieces. However, you can shred with a fork or chop with a knife if you prefer.
  6. Place the chicken into the pot of simmering broth, and stir. Allow the flavors to combine for at least 20-25 minutes.
  7. Add 3/4 cup of the Chobani Greek yogurt into the chicken chili and stir.
  8. Taste for seasonings and adjust accordingly. Allow flavors to meld for at least another 15 minutes.
  9. Top the chili with the remaining quarter cup of plain greek yogurt and scallions for serving. If desired, set bowls of the yogurt and additional sliced scallions for guests (or family) to dress their individual bowls. #madewithchobani
http://sadiesnest.com/yogurt-chicken-chili/

Marsh-bani Fruit Dip & Fruit Salad

It doesn’t get easier or tastier than this. Honestly it’s just delicious. The fruit dip is sweet and a little tangy, ridiculous when you think about how easy it is. Did I mention it is fat-free? Your taste buds will never know. The yogurt goodness coats the fruit nicely as a dip, but why stop there? The next thought was, oh my goodness, this needs to be in a fruit salad. And can I just tell you, it was stellar. As in: this is what fruit salad needs to taste like for the rest of my life. If you are having a party this weekend, it’s great to serve dip style or in individual cups. So because I really can’t decide which way I like more, I’m sharing both. Lastly, let me just add that if you have any left over, you should throw it into a morning smoothie, because it is awesome… and so are you.

1 cup Marshmallow Creme

1/2 cup Chobani Fat Free Vanilla Greek Yogurt

1 pint blueberries, rinsed and drained

2 pints strawberries, rinsed and drained

2 large bananas (or 3 medium), I leave mine in the peel and third or quarter

2 apples, cut into wedges (with a couple center slices reserved for garnish)

Dipping fruit of your choice

Garnish with apple slices and fresh mint (optional)

That’s it! Two parts marshmallow creme to 1 part Chobani Vanilla Greek yogurt. Brilliant! I used a hand held mixer (with a whisk attachment) to blend the marshmallow and yogurt in a medium sized bowl. If you are blending by hand, just mix until they are incorporated. Place the mixture into the refrigerator for at least 30 minutes (or until party time), and the marshmallow and yogurt blend will continue to infuse.

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Now if you want to turn it into fruit salad…

Hull and half (or quarter depending on size) your strawberries, peel your bananas and cut them along with the apples into bite size pieces. Place the fruit into a bowl, drizzle with the Marsh-bani Fruit Dip and gently toss. I take the extra step of tossing the fruit salad in a separate bowl from the one I am serving in, especially for a party… but that’s up to you. The dip can be made a day in advance, but I would not dress and toss the salad until ready to serve. Present in a bowl with a serving spoon or in individual serving dishes for guests to help themselves. Indulge yourself in this sweet treat!