Pre-Game Munchies

Cheesy Cauliflower Tots

• 1 - 16 oz. bag riced cauliflower
• 1 cup shredded Mexican blend cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup Parmesan cheese
• 4 eggs, beaten
• 1 tbsp. chopped garlic
• 2 tsp. Italian seasoning
• 1/2 tsp. red pepper flakes
• salt & freshly ground black pepper
• Pizza sauce, for serving

Preheat oven to 425F.  Line a baking pan with parchment paper.

Put the cauliflower in a bowl and cover it with a towel.  Microwave for 10 minutes.  Transfer the cooked cauliflower to another bowl and let cool.

Once the cauliflower is cooled, add in the cheeses, garlic, Italian seasoning, red pepper flakes and season with salt & freshly ground black pepper.  Stir to mix everything together.  Add in the beaten eggs and mix well.

Take about a tablespoon of the cauliflower mixture and form into "tots" with your hands.  Lay them out on the lined baking sheet.  

Bake for 30 minutes, until golden.  Turn on the broiler and let them crisp under the broiler for 2-3 minutes.  

Enjoy dipped in pizza sauce.  Yum!

Deviled Eggs

• 6 hard boiled eggs, peeled 
• 1/2 cup mayonnaise
• 1 tbsp. Dijon mustard
• Paprika

Slice the hard boiled eggs in half lengthwise.  Put the yolks into a bowl and lay the whites out on your platter.  Use a fork to mash all of the yolks well.  Add in the mayo and mix until smooth (use more or less mayo as desired).  Add in the Dijon and mix well.  Spoon the yolk mixture into the whites.  Garnish with a sprinkling of paprika.  Enjoy!

Mediterranean Cucumber Boats

• 1 large English cucumber
• Trader Joe's cilantro & chive yogurt dip
• Paprika
• Crumbled feta cheese

Cut the cucumber in half lengthwise and spoon out the seeds.  Fill the cucumber "boat" with the yogurt dip.  Sprinkle with paprika and feta cheese crumbles.  Slice into smaller, bite size pieces.  Enjoy!

The Spread!

Paleo Friendly Easy Italian Chicken Bake

• 1 - 14.5 oz. can petite diced tomatoes, drained
• 1 tsp. olive oil
• 1/2 yellow onion, chopped
• 1 tbsp. chopped garlic
• 1 tsp. dried oregano
• 1 tsp. Italian seasoning
• 4 boneless skinless chicken breasts
• salt & freshly ground black pepper

Preheat oven to 400F. Lightly grease a baking dish with cooking spray and set aside.

Combine tomatoes, oil, onion, garlic, oregano and Italian seasoning in a bowl.  Stir to combine.  Pour it into the greased baking dish.  Lay the chicken on top of the tomato mixture and generously season with salt & freshly ground black pepper.

Bake for 40 minutes, until chicken is cooked through.  Pull it out of the oven, spoon some of the tomato mixture over the chicken.  Cover with foil and let rest for 5 minutes.

Serve with the tomato mixture and your favorite veggie.  Enjoy!

Chicken Parmesan Zucchini Boats

• olive oil
• 3 large zucchini
• 12 oz. shredded rotisserie chicken
• 1 cup garlic basil marinara sauce
• 1 tbsp. chopped garlic
• 1 1/2 cups shredded mozzarella, divided
• 1 cup grated parmesan, divided
• salt & freshly ground black pepper

Preheat oven to 375F.  Grease a 9x13 baking dish with olive oil.

Slice the zucchini in half lengthwise and hollow out the insides using a spoon.  Lay the zucchini "boats" into the pan and season with salt.

In a large bowl combine the chicken, marinara, garlic, 1 cup of mozzarella, 1/2 cup of parmesan and freshly ground black pepper.  Mix everything together well.  

Fill the zucchini boats with the chicken mixture.  Sprinkle the remaining 1/2 cup of parmesan and 1/2 cup of mozzarella over the top.  Cover the dish with foil and bake for 20 minutes.  Uncover the dish, turn oven to broil and cook until the cheese on top starts to brown, about 4 minutes.

Enjoy!

Sunday Funday Brunch

Jalapeno Bacon Egg Cups

• 12 slices cooked bacon
• 10 eggs
• 1/4 cup sour cream
• 1 cup Mexican blend shredded cheese
• 1 jalapeno, minced
• 1 jalapeno, thinly sliced into 12 slices
• 1 tsp. garlic powder
• salt & freshly ground black pepper

Preheat oven to 375F.  Spray a muffin man with cooking spray.

Whisk together the eggs, sour cream, shredded cheese, minced jalapeno and garlic salt. Season with salt & freshly ground black pepper.  

Line each muffin tin with a piece of bacon.  Pour the egg mixture into each muffin cup. 

Bake for 20 minutes, or until a toothpick comes out clean.  Let cool slightly before serving.  Enjoy!

Italian Sub Roll-Ups

• 18 slices applewood smoked ham
• 18 slices salami
• 27 slices hot sopressata
• 9 slices provolone cheese
• Chopped pepperoncini
• Shredded iceberg lettuce
• 1/2 cup mayonnaise
• 2 tbsp. red wine vinegar
• 1 tbsp. olive oil
• 1 tsp. Italian seasoning
• 1 tsp. minced garlic

First make the sauce:  Combine the mayo, vinegar, oil, Italian seasoning and garlic and mix well.

Layer each roll-up:  1 slice ham, 2 slices salami, 3 slices sopressata, 1 slice provolone cut in half lengthwise, chopped pepperoncini, iceberg and about a tbsp. of the sauce.  Cover with another slice of ham.  Roll up, secure with 2 toothpicks and slice in half.

Cucumber Guacamole Shrimp Bites

• 20 shrimp, peeled & deveined, tails removed
• 1 tbsp. Old Bay seasoning
• 1 tsp. chopped garlic
• 1 tbsp. olive oil
• guacamole
• 20 slices cucumber
• Minced cilantro

First cook the shrimp:  Preheat oven to 400F.  Line a baking pan with parchment paper. Combine the shrimp, oil, Old Bay, and garlic in a bowl and stir to combine.  Once oven is heated, lay shrimp out in a single layer on the lined baking pan.  Bake for 7 minutes, until shrimp are pink and cooked through.  Set aside to let cool.

Assemble the bites with a slice of cucumber, about a tbsp. of guacamole, one shrimp and minced cilantro.  Super easy.  Super yummy.  Enjoy!

Individual Fruit Cups

• blackberries
• blueberries
• pineapple, sliced into small pieces
• white peach, sliced into small pieces

Layer the fruit into individual cups.  Easy Peasy.  Enjoy!

Father's Day Brunch Baked Omelet

• 8 eggs
• 1 cup milk
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1 - 6 oz. package Canadian bacon, diced
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow onion
• 1 - 4 oz. can mild green chiles
• 1/2 cup Mexican blend shredded cheese

Preheat oven to 350F.

In one bowl, beat the eggs, milk, salt and garlic powder.  

In another bowl, combine the chopped bell peppers, onions and green chiles.

Grease a 10" pie dish with butter.  Spoon the bell pepper, onion and chile mixture on the bottom of the pie dish.  Evenly spread the Canadian bacon over the top and cover with the shredded cheese.  Pour the egg mixture over the top.

Bake for 45 minutes, or until a knife inserted comes out clean.

Enjoy with salsa!  Yum!

Halfway to 90 Celebration Menu

Crock Pot Ground Beef Taco Meat (for the taco & nacho bar - yum!)

• 3 lbs. lean ground beef
• 1.5 tbsp. cumin
• 1 tbsp. salt
• 1 tbsp. chili powder
• 1 tbsp. paprika
• 2 tsp. dried oregano
• 1 yellow onion, chopped
• 1 red bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 - 15 oz. can tomato sauce
• 1 bay leaf

Heat a large pan over medium high heat, add beef and brown, breaking it up with a wooden spoon until no longer pink.  Add the spices and stir to combine.  Add the onion, bell pepper and garlic and continue to cook until the onion becomes translucent. 


Transfer the beef mixture to your crock pot and add in the tomato sauce and bay leaf.  Cover and cook on low for 6 hours.  Remove bay leaf and enjoy!  Make tacos and/or nachos.  Yummy!

Green Chile Queso (for the taco & nacho bar - yum!)

• 1 tbsp. butter
• 1 yellow onion, chopped
• 1 - 7 oz. can mild diced green chiles
• 1 - 7 oz. can hot diced green chiles
• 1 - 32 oz. package Velveeta cheese, cut into chunks
• 1 - 15 oz. can green enchilada sauce

Set a large pan over medium heat and add the butter.  Once butter is melted, add the onion and cook until starting to soften, 3 minutes.  Add the green chiles and cook for another minute.  Drop the cheese into the mixture in chunks, allowing it to melt before dropping in more cheese.  Continually stir the mixture until all cheese is melted.  When all of the cheese is melted, stir in the enchilada sauce.  Transfer to a small crock pot to keep warm.   Make nachos with tortilla chips.

Bacon Jalapeno Deviled Eggs

• 12 large eggs, hard boiled and peeled
• 3/4 cup light mayonnaise
• 1 tbsp. spicy brown mustard
• 1 tbsp. dijon mustard
• 8 slices bacon, cooked well and crumbled - divided
• 2 jalapenos, seeded and minced
• Paprika

Slice the hard boiled eggs in half lengthwise.  Remove the yolks to a large bowl and transfer the whites to a serving platter.


Mash the yolks with a fork, add the mayo and mustard and continue to mash until you have a smooth texture.  Add in the jalapenos and 6 slices of crumbled bacon.  Stir to combine.  Spoon the yolk mixture into the whites.  Top with remaining 2 slices of crumbled bacon and sprinkle each with a little paprika.  Enjoy!

Shrimp Guacamole Cups

• 30 medium shrimp (about 1 lb.)
• 1 tbsp. olive oil
• 1 tsp. chopped garlic
• 1 tbsp. Old Bay seasoning
• 30 Tostito scoops
• 1 - 12 oz. package guacamole

Preheat oven to 400F.


Combine shrimp, oil, garlic and Old Bay in a bowl.  Stir to combine.  Lay the shrimp out in a single layer on a baking sheet and roast for 7 minutes until pink and cooked through.  Remove from the oven, set aside to cool.


Scoop about a tbsp. guacamole into each Tostito scoop.  Top each with a shrimp.  Enjoy!

Red Sangria

• 5 bottles dry red wine
• 2 bottles prosecco
• 2 cups triple sec
• 1.5 cups brandy
• 1 - 2 litre bottle soda water
• 2 white peaches, sliced
• 1 red apple, sliced
• 1 green apple, sliced
• 2 oranges, sliced
• 1 lemon, sliced
• 1 lime, sliced

Combine all liquids into a large drink container and stir to mix well.  Add fruit and let sit overnight in the refridgerator.  Enjoy!

Slow Cooker Beef & Bean Chili

• 2 lbs. lean ground beef
• 1 yellow onion, chopped
• 1 red onion, chopped
• 2 red bell peppers, chopped
• 2 tbsp. chopped garlic
• 1/4 cup chili powder
• 1 tbsp. cumin
• 1 tsp. salt
• 1 - 28 oz. can petite diced tomatoes
• 1 - 15 oz. can tomato sauce
• 1 - 15 oz. can pinquito beans, rinsed and drained
• 1 - 15 oz. can black beans, rinsed and drained
• 1 - 4 oz. can diced green chiles

Drizzle olive oil in a large saute pan.  Add onions and bell peppers and cook until starting to soften, about 5 minutes.  Add the garlic, chili powder, cumin and salt and stir to mix well.  Add the ground beef and break it up using a wooden spoon.  Cook until meat is cooked through.




Transfer the meat mixture to your crock pot and add the tomatos, sauce beans and green chiles.  Stir to combine, cover and cook on high for 5 hours.


Serve with cheese & sour cream.  Enjoy!