Super Bowl of Snacks

US map with Google searches per state

 
Or plate of snacks… or tray of snacks….

There’s still time to make some deliciousness for the ever-popular Super Bowl party…

Find out what the most popular Super Bowl Sunday snack Google searches are for each of the 50 states.  (The map above is from the article.)

In Wisconsin, it appears that Buffalo Chicken Dip is the snack recipe to find!  Little did I know that when I posted a recipe here previously for Buffalo Chicken Dip.  It is also the snack searched for by Patriots fans in their home state.

Falcons fans in Georgia are looking for Pico de Gallo – also good!  No matter which team you are cheering for, there’s always a good reason to snack deliciously with something homemade.  What are your go-to/favorite Super Bowl Sunday snacks?

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Vegan/Vegetarian Pulled ‘Pork’ (Spaghetti Squash)

We had some remaining spaghetti squash from this year’s growing season, (it’s December, and they keep really well!) and had just had the classic spaghetti-squash-with-spaghetti-sauce iteration recently, so we wanted something different (and simple!)

I stumbled across the original recipe idea: http://greatist.com/eat/recipes/barbecue-spaghetti-squash-pulled-pork-tacos, but wanted something even simpler than that.  A crock pot beckoned.

 

 

Ingredients:

1 or 2 spaghetti squash (depending on size, may need more if smaller squash)

Coconut Oil

Cumin

 

BBQ Sauce (I used a bottle of Sweet Baby Ray’s: http://www.sweetbabyrays.com/ but use whichever you like, or make your own)

1 large onion

2 cloves garlic

Salt and pepper to taste

 

Cut squash length-wise and remove seeds. Remove the stem end. (You can make and snack on roasted squash* seeds** while you are waiting for this to cook!)   Put aluminum foil in a baking pan large enough for squash (use a pan with sides). Rub coconut oil on cut sides and in center of squash halves.   Sprinkle cumin over all and put cut side facing down, onto aluminum foil. Bake halves at 350 for at least 45 minutes, until squash is tender- check with a fork. (It should string out like spaghetti from shell.) More baking time may be needed; it will depend on the size of the squash.

 

Put 2 cups of water in crock pot. Mince onions and garlic and add to crock pot. Add half of squash to crock pot and top with BBQ sauce. Add remaining squash and top with more BBQ sauce. Follow crock pot directions (can be on low or high setting).   Stir halfway through cooking time.   Add more BBQ sauce to taste. Let cook with crock pot cover off for a little if mixture is too watery. Serve on rolls/buns.

recipe in crock pot

 

 

 

 

 

 

 

Crock-potting it up!

 

 

 

recipe plated with rolls

 

 

 

 

 

 

 

Post-crock.

 

Feedback:  The cumin gave the squash a nice deep flavor, and the BBQ simmered down to be very rich and robust. We would definitely make this again.  We froze some for later use.

Some family members said they liked this better than actual pulled pork because it was not fatty.

The squash (not altogether unexpected) was maybe lighter than my hardwired-for-pulled-pork brain was expecting.  Next time, I may add a few lentils to cook in the crock pot with the mix to add a little more heartiness to the dish/make it more toothsome.  I’d have to watch the liquid levels, though, just so nothing dries out.

*                                                                   *                                                            *

 

*Yes, these squash seeds will work too- move over, pumpkin!

**Additional recipe for roasted squash seeds: Check out the link, or use my way- cover a pan with parchment paper- no butter/oil needed.  Add squash seeds (no need to rinse, though you may want to pick out any random squash strands).  Shake your favorite seasoning over seeds.  Salt, if desired, or a no-salt seasoning works just fine too.  Stir and season again.  Bake at 350 for 10 minutes.  Remove from oven and stir.  Add more seasoning if desired.  Bake another 10 minutes or until seeds have completely dried (the seasoning will dry/adhere to the seeds).  Enjoy!

The Great Pumpkin!

Happy Thanksgiving! There is never a bad time to be thankful and enjoy food (even if you aren’t in the U.S. for this specific holiday)!  If you have not yet had your fill of Turkey Day delicacies, perhaps some pumpkin will tantalize… and not that stuff in the can, either:

(via http://www.marthastewart.com/1089860/diy-pumpkin-pur%C3%A9e#1089860)

Hmm… a pseudo-pumpkin is filling our store shelves?

I grew the sugar pumpkin variety this year to a fair level of success.  I may have to expand to the additional variety he mentions, as well!  I have used pumpkin as a base for a risotto- it can be so much more than dessert… the recipes abound (for slow cookers and more.)  And who can forget the not-quite-so-unexpected bonus of toasted pumpkin seeds- sweet or savory? (After saving some to plant for next year, of course.)  I enjoyed ours fresh from the oven with a little salt.  (Parchment paper was a good tip to keep them from sticking/burning and to cut the fat.)

Enjoy!

 

Game Day! (Chicken Wing Dip Recipe)

http://en.wikipedia.org/wiki/File:Football_signed_by_Gerald_R._Ford.jpg

Football

If you are a football fan (or a commercials fan), you might be watching a certain game today.  If you are having/going to a party, it’s not too late to make a tasty snack!  While this one likely won’t win any health awards, we’ve made it several times.  (We received the recipe from a friend.)  It’s quick too: Chicken Wing Dip!  While no actual chicken wings were used in the recipe, it has the flavor.

Chicken Wing Dip

1 cup ranch dressing (or blue cheese dressing)

1 cup Red Buffalo Wing sauce (any wing sauce of your choice will do)

2 cups shredded cheddar cheese

2 bricks softened cream cheese

2 cups shredded cooked chicken (chicken breasts work well)

Bag of sturdy chips/crackers for dip (we use pita chips)

Heat oven to 350 degrees.  Set a pot of water to a roiling boil and boil chicken breasts for 20 minutes.  Break apart so chicken is shredded.

Mix all ingredients and put in a 13×9 pan.  Sprinkle extra cheddar cheese on top.  Bake at 350 for 25 minutes or until bubbly.  Use chips/crackers for dipping.  Enjoy!

(Vegan) Marshmallows

Dandies Marshmallows

Dandies (Vegan) Marshmallows (Photo from website)

I found these marshmallows not because I am a vegan, but rather, my wife needed to find an option to bring for a church gathering.  We also brought some of these to a party hosted by some of our friends, one of whom is a vegetarian.  My wife did some research online and looked for what was available, since we didn’t really have many ideas about what options were out there.  She looked into recipes (somewhat time consuming, and we didn’t really have the right materials/equipment) as well as options and this stood out as one of the few vegan-friendly options.  We were able to find some at Whole Foods, but weren’t able to find them at our local co-op.

In comparison to typical store-sold marshmallows, they are a little more firm (but not much), but most importantly, they are quite delicious!  My wife also thought they had a nicer (more vanilla) flavor, and they passed the S’mores test at the campfire.  They browned well, paired well with grahams and chocolate, and got melty, though they didn’t puff up quite as much.  Overall, they greatly exceeded what I thought a vegan marshmallow would be and were a welcome equivalent (my wife, I think, liked them even a bit better than ‘regular’ marshmallows!)   Our friends agreed that they were tasty also.   I would certainly get them again and recommend them to anyone looking for a vegan (or non-vegan) marshmallow!