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Super Bowl Menu - Salsa, Dip, Chili, Wings (Gluten Free w/ vegan & dairy free options)

Salsa and Chips
  • 3 vine ripe tomatoes, chopped
  • 1/2 cup chopped red onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 T lime juice
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh cilantro or parsley
  • Chips of choice
  1. Mix all ingredients and let them sit for at least 10 minutes -- serve with chips.

Sour Cream Dip
  • 16 ounces of sour cream
  • 5 T spices (mix of choice or 1 each of sumac, thyme, oregano, coriander, black pepper)
  1. Mix and serve.

Chunky Guacamole Salad
  1. Mix and let sit in the fridge, (place plastic wrap directly on top the salad to reduce browning), for at least 30 minutes and serve.

Carolina Chili
  • 2 T olive oil
  • 2 lb lean meat or meat substitute
  • 1 lg yellow (or vidalia) onion, chopped
  • 2 garlic cloves, chopped
  • ~14 ounces chicken or beef or vegetable broth
  • ~14 ounces tomatoes, diced (canned? keep liquid. fresh? about 6 tomatoes.)
  • tomato paste (6 ounces canned or 4 T tubed) (also, tomato sauce will work in a pinch too)
  • 5 T Chili powder (here's one I really like)
  • 1 ts cumin
  • 1 ts coriander
  • 1 ts Paprika
  • 1/8 ts Cayenne pepper
  • 4 cans beans (don't drain 'em for a thicker chili) -- kidney, red, even black beans all work
  • Brown the meat in the olive oil, then drain off any excess fat (save for other recipes).
  • Add the onion and garlic and saute until onion is translucent.
  • Stir in broth, tomatoes, chilies, tomato paste, and spices.
  • Cover and simmer for at least 30 minutes to let flavors meld.
  • Stir in beans and simmer an additional 15 minutes.

Buffalo Chicken Wings
  • 4 - 5 pounds chicken wings (tofu slices would work too)
  • salt & pepper
  • 4 cups vegetable oil
  • 4 T ghee (or butter will be ok)
  • 5 T hot or Tabasco sauce
  • 1 T white wine vinegar
  • OPTIONAL: blue cheese (Boar's Head is gluten free) or sour cream dip or other soft cheese (or cheese substitute of your choosing)
  • OPTIONAL: celery sticks
  1. Chop the wing in half (cutting at the joint) to make 2 pieces.
  2. Salt and Pepper pieces.
  3. Heat the oil over high heat in a deep skillet, (or Dutch oven or deep-fat fryer) until it starts to pop and sizzle when you flick water in -- better yet, use a thermometer -- (~400 degrees F).
  4. Add half the chicken wings and cook until they're golden and crisp.
  5. Remove them to drain on towels and leave in the oven to keep warm while cooking the remaining wings.
  6. In a saucepan melt the ghee over medium heat.
  7. Add the hot sauce and the 1 tablespoon of wine vinegar.
  8. Turn off heat and stir well.
  9. Toss chicken in sauce and serve.
  10. OPTION: in lieu of frying, bake wings in sauce.

1 comment:

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