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Archive for the ‘football food’ Category

Vegetarian Chili

  Every year at work, we have a chili cook-off to kick off the start of March Madness.  The cook-off is always on a Friday, and it’s always during Lent.  For us Catholics, Lent is a time when we don’t eat meat on Fridays.  The only chili that I felt I made well enough to serve to other people has always had meat in it.  Leaving the meat out just didn’t taste right.  That meant I couldn’t eat my own chili during the potluck lunch! 

  This year, I thought I would do some research online for good vegetarian chili recipes.  This recipe base came from a recipe in Gourmet magazine. You can find it on epicurious.com.  It was highly rated, so I tried it out this week on my Hubby before I made it for the cook-off.  (Thanks for being my guinea pig, Love!)

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meatball sub

Hi all!  A few weeks ago I made tomato gravy with meatballs, and as usual, I had some sauce and meatballs left over to go in the freezer.  This time I didn’t have as much sauce as I thought I would, so I knew these meatballs were destined to become meatball subs.  They fufilled their predetermined fate this evening after Michigan gave my husband a heart-attack and came back to beat Michigan State.  Go Blue!

I know this might seem like a no brainer to many well-accomplished chefs… but sometimes I think we all need a reminder that a meatball sub can be a good use of leftovers. I have also been known to put them on top of a make at home pizza. Yum…

My meatballs will never be on par with Mom’s, but Jason likes them well enough.

Here is my round-about recipe for meatballs:

  • 2 lbs ground meat (this can be all beef, or a mix of beef, veal and pork)
  • a little splash of red wine (optional)
  •  about 2 tbsp of italian spice mix
  • about 2 tbsp dehydrated onions
  • about 1/4 cup grated parmesan cheese
  • garlic salt to taste
  • fresh ground black pepper to taste
  • 1 egg
  • dried or fresh bread crumbs; see below

Mix the ground meat and the next 6 ingredients.  Break up the egg in a small bowl, then add that to the meat mixture.  Add enough breadcrumbs until the mixture isn’t slimy (gross but true).  Form into balls and bake in a 350 degree oven until no longer pink on the outside.  Transfer the meatballs into a simmering pot of tomato sauce, homemade or store bought (You aren’t getting my recipe for tomato sauce).  Cook for at least 30 to 40 minutes. 

To make this fast on gameday, you could always buy the frozen meatballs (blasphemy!), and then cook them in jarred sauce (more blasphemy!).  Then put them into a nice hoagie roll, top with lots of mozzarella, then some parmesan, then wrap in foil and bake in the oven for about 20 minutes at 350 degrees.  For parties,  you could keep the meatballs and sauce warm in a crock pot while the game is on, and just have the fixin’s ready for whenever people want them. 

The result is really good with chips, a pickle and a beer.

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Chorizo Appetizers

A few posts back,  I mentioned our favorite way to eat chorizo as taught to us by our friend Alba.  So, I can’t take credit for this recipe, but I wanted to share it with you because it was so easy to throw together for an afternoon snack while watching college football today.  And,  since I wasn’t thrilled with the last chorizo we tried,  I wanted to share this new brand with you.

Citerrio Label   The brand I found was Citterio Rustica Chorizo.  I found it in the deli section of my local Harris Teeter.  It wasn’t very spicy, and the consistancy was similar to pepperoni.  I would try other brands if I saw them, but this was a good one to remember.

So, the recipe is pretty simple:

  • Slice some chorizo sausage (you will probably need to remove the casing) and heat it up in a hot non-stick pan until it starts to smell good and render some of its fat.   Then transfer from the pan directly onto baugette rounds.  Done!

 Thanks for showing us this Alba!

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I don’t have any pictures for this sandwich, but I am sure that there will be photos for future incarnations of this amazingly simple meal. 

It all started while I was at the grocery store picking up things for tonight’s dinner (more on that later).   I needed something for lunch and Jason wanted to grill since the weather was so nice.  I went in thinking hot dogs, but then a revelation came to me… grilled steak sandwiches!  I like to grill a marinated london broil and then serve the thinly sliced steak on a roll, but there was no time to marinate a whole london broil.  Alas!

A stop at the meat counter showed thinly sliced sirloin tip steaks.  I picked up two packages (pretty cheap), and then a bottle of Stubbs Beef marinade.  When I got home, I dumped the beef and the marinade in a ziplock first off, then unloaded the rest of the groceries.  About 15 minutes later, all of the groceries were put away and the meat was on the grill.  About 5 minutes later, the steaks were layered onto a nice club roll with horseradish, A1 sauce, cheddar or swiss cheese, lettuce and tomato.  Add chips and a pickle and we beat a hot dog by a mile.

I am sure you could do this with skirt steak, but the grocery stores in my area do not always carry that cut of meat.  Both are very thinly cut, and take really well to quick marinades.

What a nice afternoon; we got to eat out on the deck, and discuss all of the possible toppings and combinations we could think of to make this little steak sandwich a regular in the rotation.   I think it would be great for tailgating or having a bunch of friends over.

 As for tonights dinner, we are trying out red oak plank grilled salmon.  If we aren’t in a food coma later on I will post the recipe if it turns out well, so come on back, ya hear!

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Turkey taco bake

I like this dish because it is great football food and it is both semi-healthy and easy all at the same time.   When I had an extra few minutes earlier in the week, I browned the turkey and onions, then I mixed in the tomatoes and taco seasoning.  Once it cooled down to room temp, I put it in a ziplock freezer bag and tossed it into the freezer. This made life much easier on Saturday. I just thawed the mixture for Saturday night and put the layers together when we were ready. 

 Turkey Taco Bake

  • 1 lb ground turkey breast
  • 1 medium onion, chopped
  • 1 packet taco seasoning
  • 12oz can fat-free refried beans
  • 1 can tomatoes with jalepenos (I used mild rotel)
  •  Tortilla chips
  • 1 bag shredded cheddar cheese (I used a mix of full fat and 2%)
  • shredded lettuce
  • salsa

Brown the turkey and onions in a nonstick pan coated with a little bit of olive oil.  When the turkey is opaque, add the taco seasoning and a little bit of beer (just to distribute the seasoning and break up the turkey, this is optional).  Stir in the refried beans and the canned tomatoes. 

Spray a 9X13 glass baking dish with nonstick spray, and line the bottom of the dish with tortilla chips. Spread the turkey mixture on top of the chips, then top with 1/2 of the cheese.  Repeat this layering with the other half of the turkey mixture and the cheese.  Bake in a 375 degree oven for about 25 minutes until the cheese is all melted.  Serve on top of  shredded lettuce with salsa and possibly sour cream.

Turkey Taco Tribute

This was my little extra “push” for Michigan to win their game so Jason could get through the day!  Corny, but it worked!

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sleepin’ in

One could make one’s own Bloody Mary from scratch, but  who feels like going to so much trouble before noon on a Saturday?  Even our dog isn’t a morning person!   I don’t feel so bad using a mix to make my Bloody Mary when I know I can make it better with the proper accoutrements.

 Last year we went to Savannah, GA and had Bloody Marys  at Huey’s on the Riverwalk that we still talk about today.  When we saw the same mix that they used in our local Harris Teeter, we set about creating the same drink here at home.  After some trial and error, here is our recipe.  The brands here are important, we cannot gaurantee what might occur if you use anything other than what is in this picture. 

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Well, to me it does at least.  I don’t use the crock pot much during the summer months, but once the weather cools down, it is a whole different ball game.  That doesn’t mean that it is cool here in NC.  It is hot and humid and just dreadful, but the sun is out and my AC is working so it is great inside the kitchen!

The start of football season gets my appetite going for cold weather food like chili and pot roast and cheese dips and.. well, there will be time for all that later.   To kick the season off in style, we made French Dip sandwiches in the slow cooker/crock pot (which one is it anyway?).  Who cares, I started dinner at 11:00am and didn’t have to do a thing until I threw the salads together.  I will stand up and cheer for that! Now, if we could just get Michigan to win a game….

“Brilliant!” French Dip Sandwiches

  • 2-3 large onions, sliced ( I used vidalia and red onions, it was what I had). 
  • 4 lb bottom round roast (it was on sale, but you can use any other kind of roast)
  • “Canadian” steak seasoning to taste
  • 1 bottle of Guinness beer  — Brilliant!
  • 2 cans or 1 large carton of beef stock
  • 1 package french onion soup mix
  • Rolls
  • Cheese (swiss or provolone is good)

seasoned roast

Coat the beef roast with the seasoning, then brown it on all sides in a hot pan coated in olive oil. Place 1/2 of the onions in the bottom of the crock pot.

browned-roast-ready-to-cook.jpg

When browned, place the roast in the crock pot on top of the onions.  Pour the Guinness into the pan and use that to scrape up the bits that have stuck to the pan during browning.   Add the beef stock and the soup mix to the pan and mix together.   Pour this into the crock pot and add the remaining onions.  Put the lid on and cook on LOW for at least 6 hours- DON’T PEEK!  Now go watch some football!

I normally take the roast out after it has been cooking for 6-7 hours and slice it, then put the slices back into the juice.   If you let it go longer than that, you will probably have to shred the meat, which is good too!

This is really good in a nice roll with a little prepared horseradish sauce and swiss cheese.  Use the “au jus” to dip on the side, which is why they would call it a French Dip!  Taste it first, because sometimes I add a little beef bouillon to give it an extra salty kick (but I like salt!).

french-dips-008.jpg

Enjoy, I hope your team won on Sunday! 

I promise once work slows down I will be better about posting on time!

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