Maple Glazed

I've heard tell of those who find the football game secondary to the tailgate party. I'm one of those people. Don't get me wrong; I love a good football game, but the fun had with others on a crisp fall day sharing our favorite hearty fall foods just can't be beat.

Most football get-togethers consist of fans of one single team with everyone rooting for the same side, but what happens when you have rivals in your midst? Ply them with good food. That being said, this time of year just begs for everything maple. These two recipes are so good, and so simple. Both have 3 ingredients or less and both are done in 30 minutes! Easy and delicious, my favorite.

Kielbasa in Maple and Beer

Prep Time 5 minutes
Cook Time 30 minutes
Serves 4-6

Ingredients:

1 pound kielbasa, cut into 1" chunks
1 cup beer (any type)
1/2 cup real maple syrup

Directions:

Combine everything in a heavy bottomed sauce pot and simmer until sauce thickens and kielbasa starts to brown (about 30 minutes).

You can use any type of shelled nuts you like, raw or roasted, salted or not. I like to use roasted and salted nuts as we really like the salty-sweet combination. Please do use real maple syrup if you can, the flavor profile is different than using imitation syrup.

Maple Glazed Nuts

Hands-On Time: 5 minutes

Ready In: 25 minutes

Yield: 1 cup

Ingredients:

1 cup nuts, any type (almonds are pictured)

2 Tablespoons real maple syrup

Directions:

1. Heat the nuts in a non-stick pan over medium heat for about 1 minute - just so they start getting warm.

2. Add maple syrup and toss the nuts quickly slowly with a wooden spoon or silicone spatula until the syrup starts to them. This happens quickly, only about 20 seconds. 

3. Moving quickly, remove from heat and spread out evenly on parchment paper or a greased baking sheet to cool. Try to spread them out so they are not touching and let them cool for 20 minutes. 

4. Once cooled, break apart any that are stuck together and serve. 

*Note: Once glazed, they don't store well as an humidity in the air will cause them to start sticking together.

Veggie Wednesday: Seven Layer Taco Dip

FOOTBALL! Yes, that's right, on Thursday, September 7, 2017 it's football season again. I'm excited, can you tell? Aside from some minor issues and wondering about players and who will stay and who will play, the Steelers still have it going on and I'm crossing all I have for a spectacular season!

On to the dip - this was originally published at Family.com on my blog, and even made its way to ESPN (still there!). No football game is the same without excellent nosh and this is a great start to this season's football food. Seven layers add up to one delicious dip that is a favorite everywhere. The best part of this recipe is that you can substitute any fat percentage in the beans and dairy products without affecting the flavor of the finished product.

Seven Layer Dip

Ingredients:

1 can (16 ounce) refried beans
1 packet (1.25 ounce) taco seasoning mix
1 1/2 cups prepared guacamole
1 cup sour cream
2 Tablespoons chopped fresh cilantro
1 Tablespoon lime juice
1 cup salsa
1/2 cup each shredded Monterey Jack and Cheddar cheese
1 can (4 ounces) sliced black olives - drained
1 cup sliced green onion tops only

Directions:

1. Combine refried beans with taco seasoning and blend well. Set aside.
2. Mix together sour cream with lime juice and cilantro. Set aside.
3. In a 10-inch pie plate or 9x9 baking dish, spread refried beans and top with guacamole, sour cream mixture, salsa, shredded cheeses, sliced olives and green onion.
4. Cover tightly with plastic wrap and store in the refrigerator until serving time, or serve immediately with corn chips.

Super Bowl 50

This is, hands-down, one of my favorite times of year. Whether or not my team (The Pittsburgh Steelers) made it into the Bowl, I love to watch football no matter what day it's on. Along with that watching comes eating and these recipes are tried, tested and heartily approved by my family.

Each recipes ties in to the Super Bowl in some way. The first three are for each team, The Denver Broncos and the Carolina Panthers, and the venue where Super Bowl 50 will be played this year - Levi's Stadium in Santa Clara, California (San Francisco Bay Area). Now, this being the 50th Bowl I couldn't only share recipes for this year, I also whipped up a few for the very first Super Bowl, which was played between the Green Bay Packers and the Kansas City Chiefs in Los Angeles on January 15, 1967.

So, here are 6 meat-rich recipes for the big day! Choose one, choose them all, whatever you do, don't miss this event!

For every single recipe here my research led me to one universal thing ... every area is fiercely loyal to their team AND their way of making food. That being said, these recipes are close to each regional specialty but won't please everyone. 

Colorado Style Chile Verde

Serves 8

Ingredients:

4 cups shredded pork shoulder (see recipe for Carolina Pulled Pork Barbecue)
1 large onion chopped
3 cups Hatch green chiles roasted, peeled, seeded and diced 
8 cups chicken stock
1 can roasted and peeled tomatillos - pureed
2 cloves garlic - minced
2 Tablespoons ground cumin
1 Tablespoon Kosher salt
1 teaspoon dried oregano
1/2 cup finely chopped fresh cilantro

Directions:

1. In a large heavy bottomed pot, cook onion in oil until translucent.
2. Add pork, chiles, garlic and tomatillos. Stir well.
3. Add stock and seasonings. Simmer for 45 minutes until slightly thickened.
4. Serve with flour tortillas.

Carolinians are set in their ways when it comes to barbecue. This is based on Eastern style. I like the contrast of creamy slaw to the vinegar based sauce, but, don't forget about Red Slaw - you can find a recipe for that here: Lexington-Style Red Slaw.

Carolina Pulled Pork Barbecue

Serves 8-12

Ingredients:

1 pork shoulder 8-10 pounds

2 Tablespoons Kosher salt 

2 Tablespoons black pepper

For sauce:

2 cups apple cider vinegar
1 teaspoon red pepper flakes
1/3 cup brown sugar
2 cloves garlic - minced
2 teaspoons Kosher salt

Directions:

1. Preheat oven to 325 degrees F.
2. Season pork shoulder with salt and pepper, covering all sides. Place pork shoulder in a large roasting pan, fat side up. 
3. Roast for 4 hours, covering with aluminum foil.
4. Uncover and roast for another 30 minutes.
5. While pork is roasting combine sauce ingredients and simmer for 20 minutes.
6. When pork is cooled, pull into shreds or chop finely.
7. Pour sauce over pork and serve on hearty rolls topped with slaw.

Coleslaw

Ingredients:

1 small head of cabbage - chopped finely
2 large carrots - peeled and shredded
1 cup mayonnaise
2 Tablespoons apple cider vinegar
2 Tablespoons brown sugar
1 teaspoon celery salt
1 teaspoon black pepper

Directions:

1. Combine mayo, vinegar, sugar, celery salt and pepper. Blend well until sugar is dissolved.
2. Pour over cabbage and carrots and blend well. Refrigerate for an hour before serving.

The San Francisco Bay area is well known for Mission Burritos and everyone has a favorite spot to get one. This is a basic recipe you can add to or subtract from as much as you want. Dial portion sizes up or down, just remember, you have to be able to wrap it!

Mission Style Burritos

Serves 2

Ingredients:

2 burrito size flour tortillas

1/2 cup shredded cheddar cheese

1/2 cup re-fried beans

1 cup diced cooked chicken breast flavored with your favorite fajita or taco seasoning

1 cup Spanish rice

4 Tablespoons pico de gallo

Sour Cream and Guacamole for serving

Directions:

1. Warm tortillas on a hot pan or in the microwave.

2. Layer 1/2 of ingredients on one tortilla and the other 1/2 on the other tortilla.

3. Top with another sprinkling of cheese if desired. Wrap as shown. Serve with guacamole and sour cream.

There isn't a Packers tailgate that doesn't include beer brats. Preparation differs from person to person, but the basics are brats, beer and onions - a combination you'll love.

Beer Brats

Ingredients:

2  - 12 ounce bottles of  lager (I used local Yuengling) 
2 large onions - sliced
12 of your favorite brats
12 good sausage rolls 

Directions:

1. Cook onions in a large pot until soft, don't brown. 

2. Add beers and bring to a boil. Reduce to simmer and add brats.

3. Cook brats for 7-8 minutes.

4. Transfer brats to a hot grill and cook for another 4-5 minutes until browning. 

5. Place back in beer and onion mixture until ready to serve. 

Nothing says California like fish tacos! These are lighter and not deep fried like most, but still every bit as delicious.

Fish Tacos with Slaw

Serves: 4

Ingredients:

1 pound firm fish fillets such as tilapia

1 cup flour

1 teaspoon Kosher salt

1/2 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

8 small flour tortillas

Crema

Lime wedges

Directions:

1. Combine flour and seasonings and blend well.

2. Cut fish into strips and dredge in flour.

3. Cook in a hot skillet prepared with cooking spray until no longer translucent.

4. Serve on warmed tortillas topped with slaw, crema and a lime wedge.

Slaw for Fish Tacos

Serves 4

Ingredients:

2 cups red cabbage slaw mix

1/2 cup mayo

1/4 cup finely chopped fresh cilantro

juice from one lime

1/2 teaspoon garlic powder

1 teaspoon Kosher salt

1/2 a fresh jalapeno - seeded and chopped fine

Directions:

1. Combine all ingredients and blend well. Refrigerate for at least 1 hour before serving.

Kansas City Ribs are smoky and sweet and tangy all at the same time. Don't skip the rub, it's what makes them so delicious!

Kansas City Ribs

Ingredients:

Two 3-pound slabs of pork ribs

Dry Rub

2 cups brown sugar
2 teaspoons cayenne pepper
1 Tablespoon smoked paprika
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon Kosher salt

2 cups of your favorite sweet barbecue sauce

Directions:

1. Combine all dry rub ingredients and give your ribs a good massage with it. Cover them and refrigerate for 1 hour or overnight.

Grill Method:

If cooking on the grill, place the ribs meat-side down next to medium-hot coals that are about 225 degrees F. They will cook slower, making them more tender. Cook for 1 hour before turning. Turn every half hour after that, basting with sauce as you go. Cook for 3 to 4 hours total until very tender. 

Oven Method:

Heat oven t 350 degrees F. Place ribs in a rack in a shallow roasting pan. Brush well with barbecue sauce and tent with aluminum foil. Baste every 30 minutes and cook until very tender, about 3 hours total.

Easy Pizza Rolls

It's game day! Playoffs for Superbowl 50 are ON and I needed dinner and football munchies. Here's a kid-pleasing favorite that's also a game day winner and not too hard on the budget. Use store bought pizza dough to streamline prep, but make your own if you have time (see recipe below).

Easy Pizza Rolls

Hands-On Time: 10 minutes
Ready In: 30 minutes
Serves: 6-8

Ingredients:

2 loaves frozen bread dough or 2 pounds pizza dough - thawed
1/2 pound sliced ham
1/2 pound sliced hard salami
2 cups shredded mozzarella cheese
1 cup jarred or homemade marinara sauce

Directions:

1. Roll each loaf of dough into a rectangle about 8 inches by 12 inches.
2. Layer ham and salami down the center of each rolled loaf lengthwise.
3. Top meats with 1 cup shredded mozzarella per each roll.
4. Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls.
5. Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown.
6. Cut each roll into 8 slices and serve with marinara for dipping.


Easy Pizza Dough

1 package dry yeast (about 1 1/2 Tablespoons)
1 cup lukewarm water (110 degrees F)
1 1/2 teaspoons salt
2 Tablespoons olive oil
3 cups sifted all-purpose flour

1. Sprinkle yeast on water and let sit for 5 minutes in a large bowl.  When bubbly, add oil and salt and mix in about half the flour and beat until smooth. Add remaining flour and mix/knead until smooth and not sticky.
2. Let rest for approximately 5 minutes to allow dough to relax so it will stretch more easily.
3. Use as directed in your favorite recipe.

Super Bowl Worthy: Chicken and Cheese Dip

This was a happy accident I needed to share. Getting food ready for the playoffs this year, I had a few ingredients on-hand that I wanted to whip into something easy to serve. This dip was just the ticket. It was devoured faster than I thought it would be, and it will most certainly be on the menu for the Super Bowl this year (Go Steelers!).

Chicken and Cheese Dip

Makes 2 cups

Printable Recipe

2 boneless, skinless chicken breasts

3 cups water

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1 teaspoon salt

1 can (4 ounces) diced green chiles - undrained

1/2 cup salsa

1 cup shredded cheddar cheese

1. In a small skillet combine chicken, water, cumin, garlic powder and salt. Bring to a boil and reduce heat to low.

2. Cook until chicken is easy to shred, about 45 minutes. If water cooks out, add more, a cup at a time.

3. Remove chicken from water and shred or chop fine. Reserve 1 cup of cooking water. If there is not enough, add water to make 1 cup.

4. Mix chicken with salsa, green chiles, cooking liquid and cheese. Cook over low heat until cheese is completely melted.

5. Serve with corn chips, keep warm or reheat as needed.

It's Super Bowl Time

I figured I'd add my 2 cents to the WWW Super Bowl Recipe collection

Super Bowl XL is being played this year in Detroit Michigan's Ford Field between the Seattle Seahawks and the Pittsburgh Steelers.

While I have always been a fan of the Steelers and a football fan in general, I haven't seen a Super Bowl in ages. We don't have tv here (beyond PBS, that is) so we won't be watching this year either unless we impose our large-ish family upon someone else's couch.

At any rate, if I were hosting a Super Bowl party I would most likely go easy. Appetizers would be the main focus with possibly something more substantial at half-time. One of our favorites for this type of party is chili served in bags of corn chips. A single-serving bag of corn chips, turned on it's side and opened to form a pouch is the perfect spot to rest a ladle full of chili, with or without beans. Top it with shredded cheese, sour cream and some chopped green onion and you have a delicious totable snack.

Standard fare is so ... standard, but if that's what people will eat, I say go for it. There is nothing wrong with the old standby chips and dip, buffalo wings, potato skins and pizza.

Most parties will have a beer choice and while I don't drink I will hook you up with a local microbrewery just down the street, Bethlehem Brew Works. I can attest to the fact that the food is awesome, and plentiful; we always take a leftover box home.

I picked a few recipes here that are different than the usual spread for Super Bowl Sunday and a couple are lower carb in variety for those of you who are eating that way.

This first one is for the Seattle fans.

Smoked Salmon Cheesecake
Serves 36
Printable Recipe

2-8 oz pkgs cream cheese-softened
1/4 c whipping cream
2 eggs
1/4 t salt
1 1/2 c shredded Gouda cheese
1/4 c green onions-sliced
1-4.5 oz pkg. smoked salmon-flaked
2 green onions-sliced
2 T red caviar or finely chopped red pepper
1 c crushed round buttery crackers-about 24
3 T margarine or butter-melted

Mix crackers and margarine until well blended. Press evenly in bottom
of springform pan-9x3. Bake 375 for 8 min. until golden brown.
Reduce oven temp to 325.
Beat cream cheese until smooth. Add cream, eggs and salt-beat until
smooth. Stir in cheese, 1/4 c green onion and salmon until well
blended. Spoon over crust. Bake 45-50 min, or until center is set.
Run knife around edge of cake to loosen. Cool to room temp. Cover and
refrigerate at least 2 hrs but no longer than 48 hrs. Top with green
onions and caviar or red pepper. Serve with crackers.



For the Pittsburgh fans the Primanti Bros. famous sandwich The one with cole slaw and french fries right inside it (this is NOT one of the low carb recipes) and you can see a photo at their website. You can come up with your own of course with cappicola, a good French baguette or other heavy bread, cole slaw and french fries.


For the carb conscious:

Spinach Squares
Printable Recipe
Makes 30 Appetizers

2 pkgs (10 oz each) frozen chopped spinach, thawed
3 T butter or margarine
1 medium onion-finely chopped
1/2 lb mushrooms-thinly sliced
4 eggs
1 c half and half
1/4 c dry bread crumbs-fine
1/2 c grated Parmesan cheese
1/4 t salt
1/8 t each pepper, basil and oregano leaves

Drain spinach well, and squeeze out excess moisture. Set aside.
Melt butter in a frying pan over medium-high heat and add onions and mushrooms.
Cook, stirring often, until onion is soft and mushrooms are slightly browned and
any liquid has evaporated.

Beat eggs in a bowl and stir in the remaining ingredients, except 1/4 c of
parmesan. Turn everything into a well-greased 9 inch baking pan and sprinkle
with the remaining cheese.

Bake in a 325° oven for 35 minutes or until set when lightly touched in center.
Let cool slightly; then cut into small squares. Serve warm or at room
temperature. If made ahead and refrigerated, reheat in a 325° oven for 15 minutes.


Artichoke Squares
Makes 36 Appetizers
Printable Recipe

2 jars (6 oz. each) marinated artichoke hearts
1 small onion-finely chopped
1 clove garlic-minced or pressed
4 eggs
1/4 c fine dry bread crumbs
1/4 t salt
1/8 t each pepper, oregano and liquid hot pepper seasoning
2 c shredded cheddar cheese
2 T minced parsley

Drain marinade from 1 jar of artichokes into a frying pan. Drain the other jar and
reserve marinade for another use or discard. Chop all artichokes and set aside.
Heat marinade over medium heat; add onion and garlic and cook until onion is soft.

Beat eggs. Stir in remaining ingredients and turn all into a greased 7x11 inch
baking pan. Bake in a 325° oven for 30 minutes or until set in the center. Let
cool slightly; cut into small squares.

Zucchini-Cheese Squares
Makes 36 Appetizers
Printable Recipe

1/4 c oil
1 small onion-finely chopped
1 clove garlic-minced
2 1/2 c shredded zucchini
6 eggs, beaten
1/3 c fine dry bread crumbs
1/2 t each salt, dry basil and oregano
1/4 t pepper
3 c shredded cheddar cheese
1/2 c grated Parmesan cheese
1/4 c sesame seeds-optional

Heat oil in a frying pan over medium-high heat. Add onion, garlic and zucchini;
cook until zucchini is tender-crisp, about 5 minutes.

In a bowl, mix eggs and remaining ingredients except Parmesan and sesame seeds.
Spread into a greased 9x13 inch baking pan. Sprinkle with Parmesan and sesame
seeds, if desired. Bake in a 325° oven for 30 minutes or until set when touched in
center.

Let cool for at least 15 minutes; cut into small squares.

Instead of the usual chips and salsa, give this a whirl.

Italian Eggplant Relish
Makes 1 1/2 quarts
Printable Recipe

1 large eggplant (about 1 1/2 lbs)
2 large red bell peppers
1/2 c olive oil
1 large onion, finely chopped
1 1/2 cups thinly sliced celery
3 cloves garlic, minced or pressed
1/4 c tomato paste
1 c water
1/4 c red wine vinegar
1 T each sugar and drained capers
2 T coarsely chopped fresh basil or 1 t dry basil
1 c sliced ripe olives
1/4 c pine nuts

Cut unpeeled eggplant into 1/2 inch cubes. Core, seed and dice peppers, set aside.
Heat oil in a large frying pan over medium heat. Add eggplant; cover and cook,

stirring occasionally, until slightly soft; about 5 minutes. Uncover and continue
cooking, stirring often, until eggplant begins to brown; about 10 more minutes.
Mix in peppers, onion, celery and garlic; cook until onion is soft; about 6-8
minutes. Add all but pine nuts and cook until sauce is thick; about 10 minutes. If
made ahead you can refrigerate at this point for up to a week.

Place nuts in a small frying pan over medium heat. Cook, stirring often, until
lightly browned. Sprinkle over relish.

Serve with  pita chips.

Parmesan Pita Chips
Printable Recipe

6 rounds pita bread-I like whole wheat
3/4 c melted butter or oil-I prefer olive
1 1/2 cups grated Parmesan cheese

Cut pitas in half and then split each half to make 4 pieces from each pita. Brush
each piece with oil and sprinkle with about 1 T of cheese. Cut each into 4 wedges
and place in a single layer on ungreased baking sheets. Bake at 350° for 12 to 15
minutes until crisp and golden.

Makes 8 dozen wedges