Posted by: Jessi | January 27, 2010

Super Bowl Nosh

This is CRAZY treyfe, but look how funny it is!

The Superbowl is coming and assuming the man in your life isn’t studying Torah all day, he’s probably going to be watching the Saints (Booooo!!!) Vs. the Colts on February 7th.

Here are some kosher delights to contrast the mostly treyfe food that makes an appearance at Superbowl parties.

Meat:

Chicken Wings

I like to buy a bag of plain frozen wings or nuggets at the grocery. Make sure you check for the kosher symbol. Next step is to find the flavor you’d like. Buffalo, Zesty Asian, whatever your heart desires. Toss and serve!

Turkey Avocado Sandy’s

Spread white bread with seasoned butter and mayonnaise (softened and mixed). Place turkey slices on white bread.

Spread butter mixture on dark bread and put slices over turkey. Spread butter on upperside of dark bread and place avocado slices on top of dark bread.

Spread butter mixture on white bread slices and trim crusts. Wrap in damp towel and refrigerate a few hours. Cut into small wedges and set upright in tiny pyramids on tray decorated with parsley.

Mini Hebrew National Hot Dogs

Dairy:

Potato Skins-

Scrub the potatoes clean then bake the potatoes using your favorite method, either oven or microwave. If using an oven, rub with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed. If using a microwave, rub all over with olive oil and cook on the high setting for about 5 minutes per potato. I have found that baking the potatoes in a conventional oven yields potatoes that are easier to work with (cut and scoop out), the potato seems to adhere to the skins a little better, but there is hardly a discernible difference in the final product.

2 While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.

potato-skins-1.jpg potato-skins-2.jpg

3 Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.

Increase the heat of the oven to 450°F. Brush or rub grapeseed oil or canola oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with salt. Place on a baking rack in a roasting pan (don’t use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.

Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with green onions.

Serve immediately. Serves 4 to 6.

Pizza

I’ve recently become enamored with this new kind of pizza that I tried a few weeks ago. I’m a little broke and I only had tortillas in the fridge, so I made Tortilla pizza. It’s AMAZING.

Make a pizza on a cookie sheet. Tomato sauce (even pasta sauce works), add your cheese, mushrooms, onions, olives- whatever you love.Sprinkle a liiiiitle bit of olive oil over it.

Pop it in the oven at 350. Do NOT leave it in for longer than 10 Minutes. The crust will be crispy and golden and the cheese should be bubbling.

Take is out carefully and let it sit for 5 mins. Cut and Enjoy!

Buffalo Cheese dip

  1. Heat  buffalo wing sauce in a skillet over medium heat, until heated through.
  2. Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm.
  3. Mix in 1 cup of the shredded cheese, and transfer the mixture to a slow cooker.
  4. Sprinkle the remaining 1/2 cup cheese over the top, cover, and cook on Low setting for 30 minutes or until hot and bubbly.
  5. Serve with celery sticks and crackers.
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