Let’s get Game Day Ready! Football is back!
I’ll be honest I don’t really care which team wins. I am more of a college football fan (USC and U of A…I know conflicting but that’s me.)
I do however care about what snacks will be served. Join me in the kitchen for some delicious bites that will be sure to please all teams no matter who is winning.
Sweet Potato Skins
- 6 medium sweet potatoes (about 2 1/2 pounds)
- 3 tablespoon extra-virgin olive oil
- 1 cup shredded part-skim mozzarella
- 2 tablespoons grated Parmesan
- 2 scallions, thinly sliced
- 1/2 cup salsa verde
- 1/2 avocado, pitted and cut into small pieces
- 1 cup black bean chips, crushed
- Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)
- Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.
- Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.
Recipe and photo courtesy of the Food Network Kitchens.
Hot Spinach Artichoke Dip
- 13.75 oz artichoke hearts packed in water, drained
- 10 oz frozen spinach, thawed and squeezed
- 1/4 cup chopped shallots
- 1 clove garlic
- 1/2 cup fat-free Greek yogurt
- 1/2 cup light mayonnaise
- 2/3 cup good quality grated parmesan
- 4 oz shredded part-skim mozzarella cheese
- salt and fresh pepper to taste
- olive oil spray
- Preheat oven to 375°F.
- In a small food processor, coarsely chop the artichoke hearts with the garlic and shallots.
- Combine all the ingredients in a medium bowl.
- Place in an oven-proof dish and bake at 375F for 20-25 minutes, until hot and cheese is melted. Serve right away.
Recipe and photo courtesy of Skinnytaste.
The Best Healthy Turkey Chili
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken (99%)
- 4 tablespoons chili powder* (I used McCormick chili powder – please read the notes section on this)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes or crushed tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- For topping: cheese, avocado, tortilla chips, cilantro, sour cream
- Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
- Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
- Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.
Recipe and photo courtesy of Ambitious Kitchen.
- 24 large fresh strawberries
- 8 ounces chocolate candy coating (or chopped chocolate)
- 1/4 cup white candy coating (or white chocolate chips)
- Gather the ingredients.
- Prepare a baking sheet by lining it with waxed paper.
- Wash the strawberries and pat them dry. Make sure they’re truly dry and don’t have any wet patches, otherwise you’ll have trouble dipping them.
- Melt the chocolate candy coating in the microwave, stirring after every 30 seconds until it is smooth and fluid. If you are using chopped chocolate, you should either temper chocolate, or be prepared to keep your strawberries in the refrigerator until you are ready to serve them. Chocolate that is melted but not tempered can get soft and streaky at room temperature, so it should always be kept refrigerated.
- Hold a strawberry by the stem and dip it in the chocolate until it is almost entirely covered. Hold it over the bowl and let the excess drip back into the bowl, then scrape the bottom against the lip of the bowl. Place the berry on the prepared baking sheet.
- Repeat the process until all of the strawberries are covered with chocolate. Refrigerate the tray until the chocolate is set, for about 15 minutes.
- While you’re waiting for the chocolate to harden, melt the white chocolate. Pour it into a paper cone or plastic baggie with a small hole cut in the corner.
- Draw a white chocolate line around the top and bottom of a strawberry, then add the white “laces” in the middle to make it look like a football. Repeat until all of the strawberries are decorated. Let the white chocolate harden completely.
- Serve and enjoy!
Recipe and photo courtesy of The Spruce Eats.
Please tag @calygirlstyld and #what’scookingwithcalygirl when you make yours!