The Superbowl is just around the corner. Whether you are watching the game for the
football, or the commercials, it is always a pleasure to have some tasty food
to munch on!
Four of my favorite, crowd-pleasing recipes are below. One can be made in a crockpot. The other three can be made ahead and served at
room temperature. They are easy, and crowd-pleasing. Your family and/or guests will be delighted!
Steak fajitas
1 lb. flank steak
2 large onions, thinly sliced
2 red peppers, seeds removed and thinly sliced
1 minced garlic clove
Optional: 1
jalapeno pepper, seeds removed, if desired, and finely diced
2 TB. chili powder
1 TB. paprika
1 TB. onion powder
1 TB. garlic powder
1 TB. crushed red pepper
1 TB. brown sugar
1 TB. cumin
1 TB. lime zest
½ tsp. cayenne pepper
¼ c. fresh lime juice
1/2 c. beer
¼ c. olive oil
olive oil
Add all the spices to a bag or jar, seal, and shake well.
Rub olive oil all over the meat and lightly sprinkle with half the spice mix on
both rides, rubbing it into the meat. Place the flank steak in a large plastic
bag, seal, and let sit in the refrigerator overnight.
Add the liquids and remaining spices to a small
bowl. Whisk until well blended and set
aside. Layer the vegetables in a crockpot. Remove the steak from the refrigerator and
thinly slice against the grain. Place in the crockpot, and pour the liquid
mixture over it. Cook on low for
approximately one hour until the meat is cooked. Turn the temperature down to warm. Garnish with cilantro, if desired. Serve with
tortillas.
Steak fajitas, deconstructed
1 lb. flank steak
>Health alert: If you do not eat meat, or meat is a dietary concern, try marinating cubed tofu, and grilling it.
>Ingredient alert: If tofu is used, rub it with the spice mixture before grilling. Toss the vegetables in the marinade and grill separately. Mix all ingredients together and serve at room temperature slightly warm in a crockpot or warming dish
2 large onions,
thinly sliced
2 red peppers, seeds removed and thinly sliced
1 minced garlic clove
Optional: 1
jalapeno pepper, seeds removed if desired, and finely diced
2 TB. chili powder
1 TB. paprika
1 TB. onion powder
1 TB. garlic powder
1 TB. crushed red pepper
1 TB. brown sugar
1 TB. cumin
1 TB. lime zest
½ tsp. cayenne pepper
>Ingredient alert: Any of the spices listed above may be eliminated.
¼ c. fresh lime juice
1/2 c. beer
>Health alert: If alcohol is a dietary concern, non-alcoholic beer or water may be used.
¼ c. olive oil
olive oil
>Fat alert: Olive oil is fat. If this is a dietary concern, it may be reduced or eliminated.
(Follow the instructions above.)
Pineapple chicken skewers
2 chicken breasts, cut into chunks
1 large can pineapple chunks, drained and juice reserved
2 bell peppers, cut into chunks
1 c. pineapple juice
½ c. brown sugar
1/2 c. soy sauce
Bamboo skewers, soaked in water for at least four hours.
Add the pineapple juice, brown sugar, and soy sauce to a bowl, and
whisk until well blended. Set aside. Assemble the skewers in this order: pepper,
chicken, pineapple, pepper, chicken, pineapple, pepper. Brush with half the marinade and place on a
greased cookie sheet. Broil in the oven for until the chicken is cooked, and the veggies and pineapple
begin to brown, turning once. Place on a serving dish, and serve at room
temperature with the remaining marinade.
Pineapple chicken skewers, deconstructed
2 chicken breasts, cooked and cut into chunks
>Health alert: If meat is a dietary concern, the chicken may be replaced with chunks of tofu.
>Ingredient alert: Tofu does not melt in the traditional sense, and may be grilled or broiled. It also absorbs marinades and spices extremely well.
1 large can pineapple chunks, drained and juice reserved
>Health alert: Canned pineapple may contain significant amounts of sugar. Look for pineapple that is canned in “natural” pineapple juice.
2 bell peppers, cut into chunks
1 c. pineapple juice
½ c. brown sugar
>Health alert: If sugar is a dietary concern, any sugar substitute, including Splenda brown sugar blend or honey, may be used.
1/2 c. soy sauce
>Health alert: Soy sauce may contain significant amounts of salt and MSG. If either of these are a dietary concern, check the product label carefully. Reduced-sodium and MSG-free varieties are available.
Bamboo skewers, soaked in water for at least four hours.
(Follow the instructions above.)
Corn salad
4 ears of corn, roasted and removed from the husk
4 ripe avocadoes, cut into cubes
1 can black beans, rinsed and drained
1 c. chopped red onion
1 c. chopped red pepper
1 c. grape tomatoes, sliced in half
½ c. sliced black
olives
¼ c. chopped jalapeno pepper
2 cloves garlic, minced
½ c. fresh lemon juice
½ c. fresh lime juice
¼ c. olive oil
Pinch cayenne pepper
Salt and pepper to taste
Lemon zest
In a large bowl, whisk together the garlic, lemon and
lime juice, olive oil, zest, and cayenne pepper. Taste. Add salt and pepper as
desired. Add the corn, avocadoes, black
beans, onion, peppers, and tomatoes, and toss.
Cover and refrigerate. Toss before serving.
Corn salad, deconstructed
4 ears of corn, roasted and removed from the husk
4 ripe avocadoes, cut into cubes
1 can black beans, rinsed and drained
>Health alert: Canned black beans can contain a significant amount of salt. The beans may be rinsed and drained, or in the alternative, prepared from scratch.
1 c. chopped red onion
1 c. chopped red pepper
1 c. grape tomatoes, sliced in half
½ c. sliced black
olives
¼ c. chopped jalapeno pepper
2 cloves garlic, minced
>Health alert: If any of the ingredients listed above are a dietary concern, they may be eliminated or replaced with another vegetable or cheese.
½ c. fresh lemon juice
½ c. fresh lime juice
¼ c. olive oil
>Fat alert: Olive oil is a fat. If this is a dietary concern, it may be eliminated or replaced with water.
Pinch cayenne pepper
Salt and pepper to taste
Lemon zest
(Follow the instructions above.)
Chocolate fruit bark
3 c. semi-sweet chocolate chips
1 c. milk chocolate chips, melted
1 ½ c. dried fruit, roughly chopped
1 c. salted mixed nuts, roughly chopped
½ c. crushed pretzels
½ c. baked coconut
Prepare a cookie sheet by lightly spraying with a cooking
spray. Line with parchment paper.
In a bowl, mix together the nuts, fruit, pretzels and
coconut. Toss and set aside.
Place a large glass bowl over a saucepan with approximately
one inch of boiling water. (The water should not touch the bowl.) Add the chocolate chips and stir until
completely melted. Pour onto the cookie
sheet and spread until about ¼ inch thick.
Using a large spoon, sprinkle with the fruit and nut mix. Lightly press the mix into the chocolate. Let set overnight. Break into large pieces and serve.
Chocolate fruit bark, deconstructed
3 c. semi-sweet chocolate chips, melted
1 c. milk chocolate chips, melted
>Health alert: Chocolate chips can be high in sugar. Reduced sugar or sugar-free options are available. (Check out the sugar-free chips at Nuts.com.)
>Fat alert: Read the labels of any reduced sugar chocolate chips carefully. Reduced sugar can translate into increased fat.
>Ingredient alert: Chocolate is an essential ingredient in this recipe.
1 ½ c. dried fruit, roughly chopped
>Health alert: Dried fruit may contain significant amounts of sugar. Dried fruit processed without sugar is available. In the alternative, dry your own in the oven or a dehydrator, or simply reduce the amount of dried fruit used.
1 c. salted mixed nuts, roughly chopped
>Fat alert: Nuts are high in fat. The amount of nuts used may be reduced or eliminated.
>Health alert: If nuts present an allergy concern, they may be eliminated.
>Health alert: Salted nuts are high in salt. Unsalted nuts may be used.
½ c. crushed pretzels
>Health alert: Pretzels contain gluten. Gluten free pretzels are available. In the alternative the pretzels may be eliminated.
½ c. baked coconut
>Health alert: Baked coconut may be high in sugar. Check the product label carefully. In this recipe, it may be eliminated.(Follow the instructions above.)
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