Gridiron Get-Togethers

The NFL season has begun and many of our neighbors like to invite friends over to root on their favorite team and enjoy some great game day food.

Casual sandwiches, dips, and other finger foods are perfect for game day get-togethers as they can be made ahead so the host can enjoy their own party. The recipes below are also easy clean-up.

Stuffed Sandwich

Serves 8

Assorted sliced deli meats

Assorted sliced cheeses

Thinly sliced tomatoes

Thinly sliced red onions

Salt & pepper

Cream cheese

Mayo, mustard, or oil & vinegar

Loaf of round crusty bread

Cut a round hole at the top of the bread. Scoop out the insides of the bread leaving it hollow. Spread thin layer of cream cheese on sides and bottom to coat the bread.

Layer your sandwich with your favorite cuts of meat and cheese, adding alternate layers of onion and tomatoes. Add condiment of choice. Keep layering until bread bowl is filled and packed firmly.
Spread cream cheese on the inside of the top piece, and place back on top of your sandwich. Wrap tightly with plastic wrap and refrigerate for at least 1 hour (or overnight) before serving. Cut in the shape of a pie wedge.

Buffalo Chicken Dip

Serves 8

2 (8 ounce) packages cream cheese, softened

1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)

1 cup ranch dressing

3/4 cup Frank’s Red Hot sauce

2 cups shredded cheddar cheese

Corn chip, scoops

Beat cream cheese, ranch dressing, and red hot sauce.

Fold in shredded chicken.

Put all in slow cooker on medium until melted and bubbly. Stir

Serve in slow cooker on low heat during party with Frito scoops.

Coca Cola Sloppy Joes

Serves 8

1 lb ground beef

1 medium onion, chopped

1 1/2 tablespoons flour

1 cup Coca-Cola

2/3 cup ketchup

2 tablespoons vinegar

1 tablespoon Worcestershire sauce

2 teaspoons dry mustard

Brown beef and onion in a large skillet. Drain well.

Stir in remaining ingredients as listed. Mix well.

Cover and simmer for 30 minutes.

Stocking a Healthy Pantry

Whether watching your weight or just trying to provide the family with healthier fare, the first step should be to stock the pantry with healthy items. With a well-stocked pantry, dinners can be made in a flash, which helps resist the urge to eat high-calorie, fat-filled, and sodium-laden restaurant meals or fast food. A partial pantry list is below.*

BROTH. Either canned or dry, fat free & low sodium broth is a must. I buy this stuff by the case and use it almost daily. Use it instead of water to add flavor to rice, without adding fat or calories. Broth is also a good substitute for alcohol or oil to save calories in a recipe.

BEANS. Dried beans and canned beans are a great source of both protein and fiber. Beans are also terrific for bulking up a recipe and adding texture and "meatiness" to meatless dishes.

COOKING SPRAY. Using cooking spray instead of oil or butter makes dishes healthier and far lighter. A couple of quick sprays is all it takes.

HERBS & SPICES. One of the best ways to reduce the use of salt is by using herbs and spices. Bold flavors, without salt, are key in a low sodium diet.

WHOLE GRAINS. Try brown rice instead of the white. It is healthier and has a more pleasing texture. Experiment with grains such as quinoa, bulgur, and kamut. Whole grains are filling and a great source of fiber.

HEALTHY OILS. Such as olive, canola, and grapeseed. A small amount of healthy oil is a necessary part of a healthy diet. The body needs it for healthy skin and hair.

CANNED TOMATOES. Diced, chopped, pureed, and whole. Tomatoes are low in sugar and high in fiber and potassium. Eating tomato based sauces instead of those made with cream is great for the waistline.

BALSAMIC VINEGAR. Aged until syrupy and intensely flavored, a little bit goes a long way as a salad dressing, needing very little oil.

PASTA. Preferably whole wheat and in lots of different shapes (including couscous). Add a few simple ingredients to pasta and lunch or dinner is a snap. Pasta is delicious at any temperature, which makes it great to pack for lunches as well.

Labor Day Weekend Gatherings

Labor Day weekend is the traditional end to summer and many folks hold their last outdoor party of the season. In the interest of being a guest at your own party, it’s good to have some recipes tucked away that are simple to make and can be scaled to feed a crowd.

These recipes are a snap to make, can be prepared ahead of time, and work just as well for a Labor Day picnic as a birthday bash as a family reunion.

Fruit Salsa and Cinnamon Tortilla Chips

2 kiwi fruits, peeled and diced
2 granny smith apples, peeled, cored, and diced (or your favorite apple)
8 ounces raspberries, halved
16 ounces strawberries, quartered
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves or apple jelly
10 – 10” flour tortillas
Butter flavored cooking spray
cinnamon sugar

In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves.
Cover and chill in the refrigerator at least 15 minutes.

Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray.
Cut into wedges and arrange in a single layer on a large baking sheet.
Sprinkle wedges with desired amount of cinnamon sugar, then spray again with cooking spray. Bake in the preheated oven 8 to 10 minutes.
Repeat with any remaining tortilla wedges.
Allow to cool approximately 15 minutes and serve with fruit salsa.
Serves 10


Tortellini Salad with Grilled Chicken

6 chicken breast halves, boneless and skinless
1 – 8oz bottle your favorite Italian dressing
12 oz cheese tortellini, fresh or frozen
½ cup mayonnaise
3 hard-boiled eggs, chopped
½ cup sweet red peppers, chopped
12 sun-dried tomatoes (packed in oil), cut into slivers
Salt and pepper to taste

Place chicken in a ziplock bag, pour entire bottle of Italian dressing over the chicken and marinate in the refrigerator overnight. Turn the bag several times.
Remove chicken from ziplock bag and discard marinade. Grill for 15 to 20 minutes or until chicken is thoroughly cooked. Remove from grill and cut into bite-size pieces.
While chicken is grilling, boil water and cook tortellini until tender but still firm - about 8 to 10 minutes. If using frozen, cook according to package directions.
Drain. Rinse with cold water to stop the cooking process and drain thoroughly.
In a large salad bowl, combine mayo, eggs, red pepper, tomatoes, salt and pepper, chicken, and tortellini and mix until well combined. Add additional mayo if necessary to reach desired consistency.
Serves 6-8

Corn Salad with Basil Vinaigrette

1 – 12oz bag frozen roasted corn (Trader Joe’s is fantastic!)
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Thaw corn in refrigerator and drain.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill at least one hour before serving.
Serves 4


Refreshingly Simple Punch For a Crowd

4 – 1/4oz packets of unsweetened strawberry drink mix (like KoolAid or Wylers)
2 – 46oz cans pineapple juice
3 cups white sugar
4 quarts water
1 – 2-liter bottle of ginger ale

In a large punch bowl combine drink mix, pineapple juice, sugar and water.
Stir until dissolved.
Just before serving, stir in the ginger ale.
Serves 45.

Celebrating the End of Summer with Food

Labor Day BBQs signal the unofficial end of summer - even though summer feels like it lasts until November here in the Valley.

While we are not hosting a Labor Day party this year, we will be attending one and bringing a side dish. I've decided to make a tasty, colorful salad that takes advantage of the season's fresh sweetcorn and tomatoes. This salad is easy to make and holds up well on a buffet. If you don't have access to fresh corn, frozen roasted corn in your grocer's freezer will work almost as well.

Corn Salad with Basil Vinaigrette
6 ears of corn, cooked, cleaned, and removed from the cob OR 1 – 12oz bag frozen roasted corn (Trader Joe’s is fantastic!)
3 large tomatoes, diced
1 large onion, diced
1/4 cup chopped fresh basil
1/4 cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

If using frozen corn, thaw in refrigerator and drain.
In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill at least one hour before serving.
Serves 4