It is a tradition in our family that we have "snack dinner" for Superbowl Sunday. This began as a way for the kids to have a Superbowl party without actually having a party. They were young, so they were happy with just being allowed to have dinner AND watch TV at the same time. Now they are teens and the spread has become something to brag about. "My mom made...."
This year's spread was going to beat them all! Homemade Italian Subs, Cheesy Bacon Oven Chips, Buffalo Wings, Armadillo Eggs, and Crab Cakes! Yummy, right?
Then the kids announced that they wanted to go to a Superbowl Party at the church. Well, okay. We paired down. The hubby, baby, and I would just do crab cakes, Buffalo wings, and Armadillo eggs. Then, the baby got sick. REALLY sick, GROSS sick. The kind that makes you lose your appetite.
Well, we still had our meal, but wolfed it down so fast since we were starving by the time we got "wee-britches" cleaned up (Let's not talk about the fact that we had to TiVo most of the game to watch later).
Super Bowl "Snack Dinner" Round 2! Monday night, post Super Bowl Sunday:
Homemade Italian Subs
Fresh French Baguette or Italian Sub Rolls
Sliced Deli Ham (we prefer Hormel Natural Choice-no nitrites or nitrates)
Sliced Salami (ditto the Hormel Natural Choice)
Sliced Provolone Cheese
Shredded Lettuce
Sliced Tomato and Red Onion (you can also add cherry peppers or pepperoncinis)
1-2 T Italian Dressing
Oregano
Salt & Pepper
Slice bread for sandwiches. Layer with 2-3 slices each of deli meat on the bottom half.
Lay provolone on the top half. Toast 2-3 min. until cheese has melted
Top with meat side with shredded lettuce, 2-3 slices of tomato, and some sliced red onion.
Drizzle 1-2 T italian dressing over this and top with some oregano (about 1/4 t) and salt and pepper. Place cheesy top on the bottom, slice, and eat. Yummy!
Crab Cakes
Melt 2 T butter in saute pan.
Add 1/4 cup chopped scallions and 4 minced garlic cloves. Saute 5 min. until scallions are tender, but not browned. Set aside.
In a large bowl mix,
1 lb. backfin crab meat
1/2 cup mayonnaise
1 beaten egg
1 T dijon mustard
1/8 t ground red pepper
Salt and pepper to taste
1/4 cup minced parsley
2 T plain bread crumbs
Add the sauteed vegetables and mix well. Place on a plate:
1-2 cups plain bread crumbs
Shape the crab mixture into 16 small, or 8 large crab cakes. One at a time, coat each crab cake in bread crumbs, pressing lightly to make sure the crumbs adhere. Place cakes on wax paper and refrigerate 1-2 hours.
Heat in a large skillet over medium heat:
1/4 cup butter or olive oil
When the fat is hot, add the cakes, without crowding--cook them in batches if necessary. Cook until both sides are nicely browned, about 2 min. each side for smaller cakes and 4-5 min. per side for larger cakes. Serve HOT!
Armadillo Eggs via Grocery Budget 101
- 1 dozen fresh jalapeno peppers
- 1 package cream cheese (8 oz)
- 1 T chopped scallions
- 2 t chives (dehydrated)
- 1 package bacon (we prefer Hormel Natural Choice-no nitrites or nitrates)
Preheat oven to 375 degrees
Halve and seed the jalapenos. Be sure to wash your hands vigorously with soap and water afterwards!
Mix Cream Cheese, chives, and chopped green onion until smooth. Fill each jalapeno half with cream cheese mixture.
Wrap each filled Jalapeno with 1/2 slice of bacon.
Bake 15 minutes or until bacon is crispy. Delicious grilled, too!
Cheesy Bacon Oven Chips with Chipotle Ranch Sauce via Vittles and Bits
- 2 large, uniformly-shaped russet potatoes, scrubbed well and sliced into 1/8" rounds*
- Olive Oil cooking spray
- 1 1/2 cups shredded Colby Jack or cheddar cheese
- salt & pepper to taste
- 1/4 cup crumbled bacon (about 4 slices)
- chopped parsley or chives, for garnish
Preheat oven to 375 degrees. Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes. Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board. Pat to dry.Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it. Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste. Sprinkle evenly with shredded cheese & bacon. Bake 12-14 minutes in preheated oven until cheese is melted & bubbly. Serve with Chipotle Ranch Dipping Sauce (recipe below). Serves 4.
*I like to leave the skin on but you can peel the potatoes if you prefer.
Chipotle Ranch Dipping Sauce
- 1 T. ranch dressing
- 3 T. sour cream
- 1/4 t. chipotle chili powder
- 1/8 t. cayenne (adjust more or less depending on how spicy you want).
- 1/8 t. salt
- 1/8 t. garlic powder
Place all ingredients in a small bowl, and stir to combine. Refrigerate any leftovers.
Enjoy your feast, my friends!
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