snacks

KNR, p. 209 “The Kerrians’ Famous Guacamole”

 

2023 update: I posted this recipe before the Eagle’s 2018 SuperBowl win. Five years later, they’re back – in it to win it – and our cousin is rubbing it in. Again. Because our own teams didn’t come close. Again. The recipe still works, though, and we’ll have plenty on hand for the Big Game.


2018: This year’s SuperBowl brings with it a miracle in the family sports rivalry lore. Our favorite cousin’s team made it to the SuperBowl. The Eagles. The team that has been to the SuperBowl twice before, but not won. Sheila and I have to give lots of credit to a team that has come back from some fairly serious injuries to make it all the way to the Big Game. Neither of our teams made it, sad to say.

 

In honor of an Eagle season that has been hard fought, and because we love our cousin, we came up with a recipe for a snack that everybody loves – guacamole. Try it, and no matter which side you root for, enjoy the game!

 

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"The Kerrian's Great Guacamole"
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 3 medium avocados - about one and half cups pulp
  • 1 medium tomato, diced, seeds removed – about 1/2 cup
  • 1/4 cup mild green chilies (Hatch)
  • 1/2 teaspoon Lime juice
  • 1/2 teaspoon Sea Salt
Instructions
  1. Slice avocados in half, from one end to the other.
  2. Remove pits.
  3. Scoop out avocado pulp into medium sized bowl and roughly chop with fork into large chunks.
  4. Add diced tomato, green chilies, lime juice, and salt.
  5. Lightly toss together.

 

Serve with corn chips, taco chips, bagel chips, celery, or anything that scoops it up.

Enjoy!

 

*Update after the 2018 game: The Eagles won and our cousin is yelling a lot. I think he’s happy.  lolol


*2023: Fly Eagles, Fly!

 

 

 

 

 

 

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KNR, p. 253 “Bacon Wrapped Pineapple”

 


Our football pals have never asked for fruit on the table at our Game Day gatherings. Somebody always brings the fresh veggies that we use to scoop up the dips, but fruit never entered the conversations about football food. Until this year.

 

After Sheila and I got over our surprise, we chatted and came up with a way to keep the diehard ‘meat only’ guys and gals happy and to accept the intruder onto the tried and true menu. Veggies are a way to deliver dips, but fruit? It’s more like dessert to our crowd.

 

Bacon & pineapple – that’s the combo. We fixed a few spears of pineapple and bacon, and surrounded the platter with straight pineapple and whole slices of bacon – for those that liked either one, but not the two together.

 

Take a look at the easy prep and give it a try at home. There were a few scowls when the platter first came out, but I promise you, nobody died that tried it.

 

This may be the hardest part of the whole process – Choosing the ripe whole pineapple: hold the pineapple in one hand while pushing against the slightly yellowed/golden sections near the bottom with the other hand. If the sections give a bit, the pineapple is most likely ripe. Give it a sniff as well. There should be a mild pineapple aroma when up close with your nose. No give? No aroma? The pineapple is not likely to be ripe enough for this dish.

 

Fresh pineapple is very juicy, so keep that in mind when choosing the cutting surface. Using a large knife, carefully remove the crown and the base. Then, slice off the outer pineapple skin, just enough to get rid of the rough and brown parts. For this recipe, you will keep the fleshy part, but toss the crown, the core, and the outer rough skin.

 

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KN, p. 253 "Bacon Wrapped Pineapple"
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12-20 servings
 
Ingredients
  • 1 whole ripe pineapple
  • 1 cup brown sugar
  • 1 pound center cut bacon
  • Optional: pineapple rings for decoration
Instructions
  1. Keep the pineapple upright and slice sections from top to bottom, each about six inches long. Then slice those sections into inch wide spears, about 11-12 in all.
  2. Cut 11-12 strips of bacon in half and arrange on parchment or aluminum foil lined shallow baking dish (or cookie tray with sides).
  3. Bake the 22-24 pieces at 375 degrees for ten minutes only and remove from oven.
  4. The partially cooked bacon pieces will shrink a bit, but should still be long enough to wrap once around the pineapple.
  5. Cut pineapple spears in half, about 3” long each.
  6. Place brown sugar in a bowl and roll each pineapple spear in the sugar, lightly coating.
  7. Line the bottom of a clean, shallow baking dish with parchment paper or aluminum foil.
  8. Wrap one piece partially cooked bacon around one pineapple piece, tucking the bacon ends underneath the pineapple, then place in the clean baking dish, tucked ends on the bottom.
  9. Repeat the wrapping process until all the bacon halves have been used.
  10. Bake tray of bacon wrapped pineapple for an additional 10-15 minutes at 375 degrees until bacon is cooked all the way through, nicely browned.

 

Remove from cooking dish, drain if necessary, and place onto serving platter. Can be eaten warm or cold.

 

Enjoy!

 

 

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KNR, p. 190 “Sheila’s Sun-Dried Tomato Dip”

 

ChickPeaDip

 

Sheila makes a great sun-dried tomato dip – lots of flavor and easy to put together, so we thought we’d add it to the munchies table for our GameDay gatherings this year. You know, the table where people graze all afternoon and evening in between the chili and pizza and sandwich snacks. Nobody ever died eating it, so we figure it’s a keeper.  😉

 

It’s been such a hit that we’ve been putting it out at the barbecues as well. Celery, cucumber sticks, baguette toast – they all work to scoop it up.

 

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"Sheila's Sun-Dried Tomato Dip"
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 1 - 15 oz can Goya chickpeas
  • 5 tablespoons chickpea water from the can
  • 2 teaspoons chopped garlic
  • 10 teaspoons roughly chopped sun-dried tomatoes in olive oil
  • ½ teaspoon dried herbs de Provence
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon Celtic sea salt
  • Note: all the jars of sun-dried tomatoes in our store contained Italian spices. That’s fine for this recipe, since they combine nicely with the herbs de Provence.
Instructions
  1. Drain the chickpeas into a small bowl, saving 5 Tablespoons chickpea water.
  2. Mix the chickpeas, chickpea liquid and the rest of the ingredients together in a food processor until well combined. About 2-3 minutes.
  3. Chill until ready to serve or serve immediately.
  4. Serve with toasted baguette slices, celery, or pita chips.

 

Enjoy!  🙂

 

 

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