I have a confession to make. My husband Jim and I are not football fans. We are not fans of baseball or basketball or hockey. However, our son was an absolute sports nut. He was a kiddy jock. So the result, we often had to keep up with sports just to keep up with Carlitos. LOL!
One of the things that I really do like are all the creative recipes that come out for the Superbowl! One pot dishes. Appetizers. Dips. You name it. Every year there is a new and yummy twist on lots of old favorites. Usually for meat eaters though. In recent years, I have seen a ton of vegetarian/vegan ideas. Things we can make for our home parties and things that you can make to bring that everyone will love. I have mentioned that I go to a lot of potlucks, so some of these recipes will show up there.
Here are some recipes that I definitely will be doing soon. If I have the ingredients, soon will be this weekend!
From The Vegetarian Times!
Sun-Dried Tomato, Goat Cheese and Artichoke Pizza
1 12- to 14-inch pizza crust
1 Tbs. olive oil
1 cup pizza sauce
1 cup chopped baby artichokes or artichoke hearts, frozen or water-packed and drained
2 cups shredded soy, low-fat or regular mozzarella
4 oz. goat cheese, in small pieces
1 cup dry sun-dried tomatoes, reconstituted, or ⅓ to ½ cup oil-packed sun-dried tomatoes
Preheat oven to 450F. Prebake fresh pizza crust, if using, for 3 to 4 minutes. Remove from oven, and set aside to cool slightly.
Brush oil on crust. Top crust with sauce and artichokes. Sprinkle with soy mozzarella, goat cheese and sun-dried tomatoes.
Bake for 12 to 15 minutes. Remove from oven, and serve.
Hot Artichoke Dip
Makes about 2 1/2 cups
1 12-oz. pkg. light silken tofu(if you are vegetarian, I would use sour cream)
2 Tbs. reduced-fat mayonnaise
1 Tbs. Dijon mustard
1 Tbs. lemon juice
2 cloves garlic, minced (about 2 tsp.)
½ tsp. onion powder
1 15.5-oz. can artichoke quarters in water, drained, rinsed, chopped
1 cup frozen chopped spinach, thawed and squeezed dry
½ cup grated Parmesan cheese
paprika for dusting
1. Preheat oven to 400F. Purée tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.
2. Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.
Greek Salad Skewers Are Easy, Fresh, and Flavorful
Greek cooking is my favorite! I love the saltiness of the cheese with the sweetness of the tomato and crunchiness of cucumber. Healthy, fast, easy, and tasty! What more could you ask for?
1/4 English cucumber Kosher salt and freshly ground black pepper 1/4 pound feta cheese, cut into 16 small cubes 8 pitted kalamata olives, halved 8 grape or cherry tomatoes, halved 2 tablespoons extra-virgin olive oil
Cut four 1/2-inch-thick diagonal slices from the cucumber, and then quarter each slice. Season with 1/4 teaspoon each of salt and pepper. Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half, then thread through one of the cucumber stacks, pushing the toothpick down to secure it.
Arrange on a platter, drizzle with the olive oil, sprinkle with some more black pepper, and serve.
Eggnog is one of those tasty treats that many of us love to indulge in during the Christmas holidays but it’s easy to end up with a lot of it left when the party is over! The good news is that eggnog makes a tasty addition to a lot of other recipes!
What would Christmas be without eggnog? Rich and creamy. Spicy. Spiked or not, it’s a wonderful addition to our holiday celebrations. The best eggnog that I ever had was what my husband use to make when we first got married. Though, he came up with the recipe when he was a frat boy. Should have known better.
Every year, he would put together the perfect blend of eggs, cream, spices, and brandy. It was so smooth that you would drink it like a cream soda. The brandy would eventually catch up with people. I learned to keep an eye on home much people were drinking. Needless to say, our parties were pretty popular!
I have a husband who hates breakfast! For the 1st 15 years we were married, I could never get him to eat breakfast. He would eat Sunday brunch, but only if we were having it around noon and he had been up since 5 a.m.
One day, he stayed home from work. That was my son’s yogurt parfait day. Jim actually starting eating my son’s parfait. I had to make him one and for the longest time, he would ask for a parfait on days off. Eventually, he agreed to expand what he would eat. Geesh! The talk about kids being picky eaters?
Well! I was looking for pumpkin breakfast recipes. I came across the Pumpkin Pie Quinoa and the Pumpkin Breakfast Cookies. Jim saw them and said that he would eat them if I made them. So here they are!
This is a recipe from Serious Eats. I made it last night and it was seriously good! I loved the tomatoes. Blistering them made the flavor so much more intense. And I will never eat block mozzarella again!
With Labor Day coming up, I want to give vegetarians and non-vegetarians as many options as possible. Here are some main course salads to take to your picnic or barbecue. Everyone will like them. Most important, you will definitely have something you will enjoy eating! Read the rest of this entry »