Have you noticed, when ever you go on a diet -your taste are not as picky as when you are free to eat what ever you want.
I took a short break from my UHmmm healthy eating habbits and now I am back on again, you know, watching what I eat, how much I eat and so forth. But I was thinking about the super bowl, the food we are going to have [ may have, after all I am the only one on this diet].
I just couldn't help search the internet over to find some very interesting recipes, not only for superbowl game day, but something we could enjoy when ever we wanted.
I guess, when you can not have something, you then feel like having it all becuase I am a picky picky eater and there were alot of things I would have never thought of trying, but boy do they all look good to eat.
Well, eventually I settled on these three recipies [ hope we can make them they look deliciouse ].
Tell me what you think?
When it’s game day, this recipe looks good.
Everyone knows that pigs in a blanket — little sausages wrapped in biscuit dough — are the first appetizer to go at any party. Liz’s grown-up version features smoked-cheese-filled mini sausages topped with caramelized onions and wrapped in puff pastry.
•1 package mini smoked cheese sausages
•1 box (17.5 ounces) puff pastry
•2 tablespoons brown sugar
•2 tablespoons butter
•1 large egg, beaten
•Sesame seeds (optional)
Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: About 24 servings
1. Caramelize onions in butter and add brown sugar.
2. Lay out strips of puff pastry and top each strip with a sausage and some caramelized onion.
3. Roll them up and top with egg wash and sesame seeds.
4. Bake in preheated, 450-degree oven until golden brown, 15-20 minutes.
She tops her sliders with a quick and tangy barbecue sauce (a take on her dad’s recipe) that’s so easy to make, she’s able to bring this appetizer to the table in next to no time. The sauce is versatile too, since the key ingredients — ketchup, mustard, hot sauce and sugar — can be altered depending on how hot or sweet you like it.
•1 1/2 cups cider vinegar
•1/2 cup ketchup
•1/2 cup water
•1 tablespoon sugar
•1 teaspoon salt
•1/4 teaspoon red pepper flakes
•1/4 cup tomato paste
•1/4 stick butter
•1 teaspoon garlic salt
•1 teaspoon mustard
•Louisiana hot sauce to taste
•Store-bought buttermilk biscuits
•Smoked sausage, thinly sliced
Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 6 sandwiches
1. Sauté the sausage in a pan coated with non-stick spray for about 10 minutes.
2. Combine all ingredients for sauce, and add enough to the sausage to coat completely.
3. Split hot biscuits and put sliced sausage inside, then top with extra sauce if desired.
Now a restaurant concierge in Los Angeles, Briana still prepares chili ’n’ chip pie, but has made some changes. Her passion is fresh ingredients, so she uses fresh jalapenos and leaves behind the canned chili. She even makes her own chili powder, roasting a blend of Mexican chili peppers and adding oregano.
•2 1-pound packages beef smoked sausage, sliced diagonally into 1-inch slices
•3 tablespoons chili powder
•1 medium onion, minced (about 1 cup)
•5 medium cloves garlic, minced
•4-5 small jalapeno chilies, cored, seeded and minced
•1 cup water
•1 16-ounce can crushed tomatoes
•Juice from 1 medium lime (approximately 2 tablespoons)
•Garnishes: corn chips, sharp cheddar cheese (shredded), iceberg lettuce (shredded), pickled jalapenos, light sour cream
Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: About 12 servings
1. Heat a large, heavy soup kettle or Dutch oven over medium heat. Add smoked sausage and cook, stirring constantly, until sausage is lightly browned.
2. Add onion and cook, stirring constantly, until onion is translucent, about 5 minutes. Add chili powder, garlic and jalapeno, and cook 30 seconds.
3. Add water, crushed tomatoes and lime juice; bring to a simmer. Continue to cook until flavors meld, about 30 minutes.
4. Transfer chili into a pie dish. Garnish with corn chips, cheese, lettuce, jalapenos and sour cream. Tip: It’s quick and easy to make your own chili powder. Simply combine 3 tablespoons ancho chili powder, 3 tablespoons New Mexico chili powder, 2 teaspoons ground cumin and 2 teaspoons dried oregano (preferably Mexican). This is enough for a double batch of chili.