What is on your menu for this year's Super Bowl Feast?
I am going pretty traditional this year since we are having friends over who I have never cooked for before. My usual rule is that I have to prepare 3 tried and true meals for you before you are fair game for experimentation. I did venture out a little and tried a new dip and caprese skewers... all in all pretty safe.
On the menu we have ......
Caprese Skewers
A grape tomato cut in half with a small fresh mozzarella ball wrapped in basil skewered in the middle.
Veggie Platter with Assorted Dips
We went to the PA Food and Wine Show back in November and pick up some yummy dip mixes from Sensational Dips.
So we mixed up some Crabby Crab, Luscious Lobster and Loaded Baked Potato.
1 Tbsp of the seasoning mix added to 1/4 cup light mayonnaise and 1/4 cup non-fat Greek yogurt.
Bourbon Onion Dip
adapted from Maker's Mark Cookbook
1/4 cup bourbon , plus 1 1/2 tsp
1/4 cup bourbon , plus 1 1/2 tsp
2 tablespoon olive oil
1 large sweet onions sliced thinly
1/2 teaspoon salt
1/4 cup ricotta cheese
6 oz Greek yogurt
6 oz Greek yogurt
1/4 cup sour cream
Few drops lemon juice
Pinch sugar substitute
Salt and pepper to taste
Cook with onions in the oil and 1/2 tsp of salt over high heat until they begin to soften,about 5 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/4 cup bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate to cool .
Using a food processor combine the ricotta, yogurt and remaining 1 1/2 teaspoon bourbon, and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar substitute, salt and pepper.
Cook with onions in the oil and 1/2 tsp of salt over high heat until they begin to soften,about 5 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/4 cup bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate to cool .
Using a food processor combine the ricotta, yogurt and remaining 1 1/2 teaspoon bourbon, and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar substitute, salt and pepper.
Tortilla Chips with Layered Mexican Dip
Layer 1 can fat-free re-fried beans, 1 cup reduced fat sour cream,1/2 cup reduced fat mayonnaise with 1 packet of taco seasoning, 2 avocados mashed with the juice of 1 lime, 1 bunch of chopped scallions, 2 large tomatoes - chopped, a large can of pitted black olives - chopped (optional) and top with shredded cheddar cheese.
Follow the link to a previous post
Roasted Sausages with Onions and Peppers
Meatballs with Pasta Sauce
Mild Hot Buffalo Wings from Arooga's
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