Friday, October 28, 2011

No Tebowing Needed If You Follow myfoodplans Healthy Tailgating Recipes

1. Savory Pork Chili 

I know it's been posted already, but this recipe deserves a second look. It's certainly the tastiest, healthiest and least expensive chili I've ever made..also the only chili my kids will eat. No beans means you won't have to drive back from Jacksonville with the windows rolled down..yuck!




1.5-2 pounds of ground pork
1 tablespoon olive oil
1 large yellow onion, chopped
2 large garlic cloves, minced

1 celery stock, finely chopped
1 bell pepper, finely chopped 

1-28oz can of chopped tomatoes 
4 tbsp. tomato paste 
3-4 cups of chicken stock 
1 tsp coriander
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 cup dry white wine (optional)

salt and pepper 
chopped fresh cilantro 
sour cream to serve 




1. Heat oil in a soup pot over medium heat. Add pork and season with salt and pepper and cook till no longer pink.  Add onion, celery, bell pepper and garlic and cook for 5 minutes till onion is softened. 

2. Add tomatoes, tomato paste and chicken stock. Stir in next 6 ingredients and season with more salt and pepper to taste. 
3. Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are tender.
4. Ladle into bowls and top with sour cream and cilantro.




2. Best Organic Plum Tomato and Red Onion Guac
By: Bob Cody on myrecipes.com


Ingredients

  • 3 organic avocados - peeled, pitted, and mashed
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/2 cup organic red diced onion
  • 3 tablespoons chopped fresh organic cilantro
  • 2 organic roma (plum) tomatoes, diced
  • 1 teaspoon minced organic garlic
  • 1 pinch ground cayenne pepper (optional)

Directions

  1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.


3. Chris' BBQ (Gator Hammock)Cooter Rub Wings

1-3 pound bag of never frozen natural  chicken wings
"a standard sprinkle" of Gator Hammock Cooter Rub (can be found at Hitchcock's or  www.insanechicken.com)
1/4-1/2 cup Spanish or Italian Olive Oil

For Dipping:
Favorite BBQ sauce or dressing(ranch and blue cheese being the favorite choices) or hold out for chris' bbq sauce recipe to be posted tonight!

Carrot and celery sticks are optional.

1. In a extra large tupperware countainer combine wings and olive oil. Place lid on tupperware and shake the wings up!
2. Remove lid and add Cooter Rub. Replace lid and shake the things up again!
3. Remove lid and place wings on the grill to cook between 45-55 min. Start checking wings for doneness at the 40 minute mark. Serve up with your favorite sauce and some veggie sticks if you feel so inclined.


4. Easy Black Bean Dip with Salted Plantains or Whole Wheat Pita Chips
 original post can be
found on pinchmysalt.com

5-7 whole rounds of whole wheat pita bread (or four halves)
olive oil
kosher salt or coarse sea salt
1. Preheat oven to 450 degrees.
2. Using a basting brush, lightly coat both sides of pita with olive oil.
3. If using whole pita, cut each round in half then cut each half into four triangles.
4. Line a baking sheet with parchment (optional but makes clean up a breeze) then spread pita pieces out in a single layer. Sprinkle lightly with coarse salt. Turn pieces over and sprinkle the other sides lightly with salt.
5. Place baking sheet in oven and set timer for 5 minutes. Bake pita until the edges are brown and crisp, checking the first time at five minutes and then watching closely. Total baking time will be less than 10 minutes.
6. Remove from oven and let cool for a few minutes before serving.
7. Serve with your favorite dip.



Easy Black Bean Dip
from pinchmysalt.com 

 

1 can black beans
2 T. liquid from can of beans
squeeze of fresh lemon or lime juice
1/4 t. onion powder
1/4 t. garlic powder
1/2 t. coriander
1/4 t. cumin
dash of cayenne pepper
big pinch of salt
1. Drain beans, reserving 2 tablespoons of liquid, then rinse in a strainer.
2. Add beans, reserved liquid, lemon juice and all remaining ingredients to a food processor, mini food processor or blender.
3. Process until smooth then taste and adjust seasonings as desired.
4. Serve with pita chips, corn chips, or your favorite crackers.





5. Fresh Cut Organic Veggies with Holy Tebow Artichoke Hummus 
 Artichoke Hummus recipe found on damyhealth.com

Ingredients:
1 can chickpeas drained and rinsed
1 can artichoke hearts
2 tbsp tahini
3 tbsp olive oil
1 clove garlic
2 tbsp lemon juice
Preparation: Puree all ingredients in a food processor and blend until smooth.
 




6. Vinegar Slaw
  • 1 large head of cabbage, finely shredded
  • 1 medium bell pepper, finely chopped
  • 1 medium sweet onions, finely chopped
  • 2 carrots, grated
  • .
  • Dressing:
  • 1/2 cup honey
  • 1 teaspoon salt
  • 2/3 cup grapeseed or canola oil
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1 cup cider vinegar

Preparation:

Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until honey has dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
Enough slaw for 8 to 10 servings. Delicious with Cooter Rub Wings or served on top or on the side of some Grilled Pork Tenderloin on Garlic Bread


7. Honey Coated Roasted Salted Pecan Clusters 
recipe found on sarahsprague.com

2 cups of whole (or pieces, I buy what is ever on sale) of pecans.
Honey
Sugar
Medium Grain or Fine Sea Salt
Hot water

1. Preheat your oven to 325º.  Drizzle about two to three tablespoons of honey on your nuts.
Pour about a 1/4 – 1/3 cup of hot water over the honeyed nuts and stir.  The hot water will help evenly coat your pecans with honey, and keep them moist during roasting.

2. Sprinkle on a generous pinch of kosher salt, about a teaspoon or so, and about 1-2 tablespoons of sugar.  Mix well.

3. Pour everything — including the honey-sugar-water still at the bottom of your bowl –  onto your lined cookie sheet. Bake for 15 minutes.


4. Take the pan out of the oven, add a 1/2 teaspoon of salt and another tablespoon of sugar, and stir until evenly coated. Put the pan back in the oven for 15 more minutes.

5. Repeat the step above.  You should have hardly any water left on the pan, so if you need a touch more hot water just to make sure the salt and sugar are evenly covering your pecans, you can.

Repeat a third time, but omit the salt.  You should be tossing just nuts, syrup, and sugar for the last go around.
Place back in the oven for 15 more minutes.  (45 minutes of total cooking time.)

5. Remove from oven and spread on a clean piece of parchment paper to cool and dry. Seal in an airtight container and take to the tailgate to share with friends and fellow fans!!!!

1 comment:

  1. 7 oz. salmon, 7 oz. wolf fish, 20 basil leaves, 67 ½ oz. olive oil, 1 branch of chive, 1 branch of tarragon, juice from 3 lemon, salt, pepper
    Slice the fish. In a dish, prepare the marinade with lemon juice, salt, pepper, and olive oil. Lay fish in marinade and allow it to sit for several minutes. Shred basil, chive, and tarragon. Arrange the herbs around the fish.

    ReplyDelete