Some of my friends think
its funny that I am sharing Super Bowl Snacks on Atlanta and Company today. I’m
not much of a sports fan – I go to the game for the popcorn, peanuts and a very
cold beer. But who can resist rooting for the home team? Certainly not me!
Especially when the entire city seems captured by Falcon fever.
I’ve got two great
appetizers that you can share for the game next Sunday. As you know, I think
sharing food that tastes great, but won’t put you in a “food coma” is a gift of
love. Neither one of the recipes qualify for the typical healthy fare, both
have LOTS of flavor. You can serve them up and no one will be weighed down for
the game.
Super fast and EASY - Make
them ahead of time, and you’ll be ready to cheer for your team.
“Stealthy” Shrimp Remoulade
Stealthy healthy shrimp Remoulade
uses better-for-you ingredients and leaves out the heavy mayo or cream that is
sometimes used in this tangy dip. Roasting the shrimp in the oven makes the
recipe super quick and easy.
1/4 Cup Olive Oil Mayonnaise
2 TB Prepared Horseradish
2 TB Creole Mustard
2 TB Dijon mustard
1 TB Lemon Juice
¼ Cup Chopped Parsley
1 Cup Thinly Sliced Green
Onion
Sea Salt and Freshly
Cracked Black Pepper
2 LBs Roasted Shrimp
1 TB Extra Virgin Olive Oil
2 TB Chopped Tarragon
Lemon Slices for Garnish
Step One Mix
together mayonnaise, horseradish, creole mustard, Dijon mustard, lemon juice,
parsley, and green onions. Season to refrigerate until serving with the shrimp.
Step Two To roast
the shrimp, place the whole shrimp in a bowl with the olive oil and a sprinkle
of salt and pepper. Roast in a preheated 400F for 2 – 5 minutes depending on
the size of the shrimp. Remove from the oven and when cool, toss with the
tarragon and lemon slices. Serve on a platter.
Rise Up Ranch Dressing
I think everyone loves Ranch dressing! When I was
growing up, I remember the bottle as a fixture in the fridge for salads, meals
and snacks. This version is tangy, wonderful and additive! Its super easy to
make, so you can double the recipe and have a dip or dressing to enjoy not only
game time, but all week long.
1/3 Cup
Greek Yogurt
1/3 Cup Buttermilk
3 TB Olive
Oil Mayonnaise
1 1/2 Tsp
Lemon Juice
1 Tsp
Dijon Mustard
1/2 Tsp
Onion Powder
1/4 Tsp
Garlic Powder
1 TB
Minced Fresh Chives
1 TB
Minced Fresh Parsley
Sea Salt and Freshly Cracked Black
Pepper to Taste
Whisk together all the ingredients except salt and pepper. Taste for Salt
and Pepper and add as appropriate. To make the dressing Chipotle Ranch – add 1
Tsp to 1 TB sauce from a can of chipotle peppers. Serve with fresh veggies, or
*chicken skewers.
***Serve with Chicken Thigh skewers, sprinkled with salt and
pepper and smoke paprika that have been roasted in the oven at 350F for about
10 minutes or until 165F on an instant read thermometer.
It's
the soup time of the year - Anyone can make delicious soup. YOU can take these building blocks and use your own ingredients to create a your own creative signature soup.
Today on NBC 11 Alive's Atlanta and CO Host Christina
and I will go through each of the soups - Here’s the master recipe along with 3 variations to kick the New Year off Soup-taculary!
We’ll talk about the FIVE
building blocks of soup:
1.THE AROMATICS AND OIL – Onions,
Peppers, Carrots, Parsnips, Celery, Fennel, Garlic that are slowly sautéed in
oil to create a base for the soup. You can use any kind of oil you choose.
Canola, Grapeseed, Olive or Avocado oils are all healthy choices.
2.THE HERBS AND SPICES – Are added when
the aromatics are cooking down. Think about your favorite foods to choose which
herbs and spices you want to add.For
instance you may be a Pizza lover. Pizza has herbs like Basil, Thyme and
Oregano, Red Pepper Flakes. You can use that for a guide to adding those herbs
and spices to your soup. (Just remember to use the dried version for soups
cooking for over 30 minutes, and then you can use the fresh herbs to garnish.)
This is also the stage that you will add salt and pepper.
3.THE LIQUID – this can be any kind of
liquid you want. Chicken, Veggie, Beef, Seafood, even water or coconut milk,
dairy or alternative milks, even juices.
4.THE VEGETABLES/PROTEIN/BEANS/STARCH –
these building blocks are not part of the aromatics, these are added later to
create the soup. It can be just beautiful vegetables that are cut into bite-sized
pieces, beans or lentils, hearty meats, poultry or fish chopped or shredded, or
pasta, grains and/or rice. What you add here makes it a chicken soup, a veggie
soup or a bean soup!
5.THE GARNISH – Here’s where you can add
the final touches to make it your own. Want a creamy rich soup? An immersion blender is your best friend.You can app up the flavor exponentially by
duplicating some or all of the dried herbs that you added along with the
aromatics.This is the time to taste the
soup to see if it needs more salt, and to remember that a teaspoon of fresh lemon
juice can add a pop of flavor like salt, with NO sodium. But you don’t have to
stop with herbs or salt. Think of texture. A crunchy or crispy garnish like a
sprinkle of pita or tortilla chips can be just what your soup needs - a
cooling plop of Greek yogurt or the creamy dairy of shredded cheese may add
lots of flavor and interest to your soup.
Any
one can make any kind of soup by following these building blocks! You’re only
limited by your own creativity and imagination. Here's three easy and yummy recipes to kickstart your own soup creations.
Tuscan White Bean and Kale Soup
1. THE AROMATICS AND OIL
2 TB Olive Oil
1 Cup Chopped Onion
1 Cup Chopped Red Pepper
1 Cup Chopped Fennel
1 Cup Chopped Carrot
2 Garlic Cloves, Grated
2. THE HERBS AND SPICES
2 TB Italian Seasoning
1 Tsp Red Pepper Flakes
1/2 Tsp each Sea Salt and Freshly
Ground Black Pepper, plus more at the end if desired
3. THE LIQUID
4 Cups Veg Broth
4.
THE VEGETABLES/PROTEIN/BEANS/STARCH
1 Bunch Kale, thinly sliced
1 Can (15 OZ) Chopped Fired Roasted
Tomatoes, undrained
1 Can (15 OZ) Cannellini Beans,
drained and rinsed
5. THE GARNISH
½ Cup Shredded Parmesan and Basil
for Garnish
Step One
In a dutch oven or soup pot, sauté
the onions, pepper, fennel, carrots, garlic, Italian seasoning and red pepper
flakes in the oil together, until the onion is tender and golden about 5 to 7
minutes. Reduce the heat to medium and add the kale; cover and cook and stir
for another couple of minutes to wilt the kale
Step Two
Add the tomatoes and beans; cover
and cook for about 10 minutes, until the vegetables are tender. Taste for
seasoning and serve, garnished with the Parmesan and basil.
Lemon Chicken Noodle Soup
1. THE AROMATICS AND OIL
2 TB Unsalted Butter
1 TB Extra Virgin Olive Oil
2 Cups Chopped Yellow Onion
2 Cups Chopped Carrot
2 Cup Chopped Celery or Fennel
2 Grated Garlic Cloves
2. THE HERBS AND SPICES
1 Tsp Dill Weed
1 Tsp Dried Parsley
½ Tsp each Sea Salt and Freshly Cracked Black Pepper
3. THE LIQUID
Juice and Zest from 2 Large Lemons
8 Cups of Veg Stock
4.
THE VEGETABLES/PROTEIN/BEANS/STARCH
2 Cups Shredded Cooked Chicken
1 Cup Pastina or Small Pasta Shapes
5. THE GARNISH
1/2 Cup Chopped Parsley
1 Cup Chopped Dill
Step One
Melt the butter and oil together in a stock pot Sauté the onion, carrot and
celery in the butter mixture until soft, but not browned. Add the garlic and
cook and stir until fragrant. Add the dried dill weed and parsley.
Step Two
Add in the zest, juice and veg stock. Bring to a boil
and reduce to a simmer. Then add in the shredded chicken, and pasta. Simmer for
10 minutes. Remove from the heat; add in the parsley and dill. Season to taste
with salt and pepper and serve.
Black Bean and Sweet Potato Chili
1. THE AROMATICS AND OIL
2 TB Grapeseed Oil
1 Cup Chopped Red Onion
1 Yellow, Orange or Red Bell Pepper Chopped
3 Grated Garlic Cloves
2. THE HERBS AND SPICES
1 TB Chili Powder
1 Tsp Cumin
1 Tsp Dried Oregano
½ Tsp each Sea Salt and Freshly Cracked Black Pepper
3. THE LIQUID
4 Cups Veggie Broth
4.
THE VEGETABLES/PROTEIN/BEANS/STARCH
2 (15 OZ) Cans Black Beans, drained and
rinsed
**4 Cups Chopped (about 1⁄2”) Sweet
Potatoes, ALREADY roasted with salt, pepper and EVOO
2 (15 OZ) Cans Chopped Fire Roasted Tomatoes
1⁄2 Cup Orange Lentils
5. THE GARNISH
1⁄4 Cup Chopped Cilantro
1⁄4 Cup Chopped Green Onions
1 TB Lime Juice
½ Cup Greek Yogurt
½ Cup Shredded Cheddar Cheese
Sea Salt and Black Pepper to taste
Sauté the onion and pepper in the oil. When
soft, add the garlic and cook and stir until fragrant, about 1 minute. Add the
next 8 ingredients to the pot and simmer for 20 – 30 minutes. When warm, stir
in the cilantro, green onions and lime juice. Serve with shredded cheddar and
yogurt.
**Roast Peeled ½” Chopped Sweet Potatoes on
a sheet tray, tossed with olive oil, salt and pepper in a 400F for about 30
minutes or until golden brown on the edges.
