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Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.
Yield: Makes 24 nachos; 8 servings
1/2 cup chopped onion
1 tablespoon olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon dried oregano
1 to 2 canned chipotle chilies, chopped
2 tablespoons tomato paste
1 tablespoon white wine vinegar
2 cups bite-size shreds skinned cooked chicken (see notes)
24 corn tortilla chips (2 3/4 in. wide)
1 1/2 cups shredded jack cheese (6 oz.)
Cilantro-Avocado Crema (recipe follows)
24 fresh cilantro leaves
1. In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.
2. Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.
3. Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.
Cilantro-Avocado Crema. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste. Makes about 1/2 cup.
CALORIES 219 (58% from fat); FAT 14g (sat 5.6g); CHOLESTEROL 55mg; CARBOHYDRATE 6.7g; SODIUM 227mg; PROTEIN 16g; FIBER 0.9g
Sunset, JANUARY 2002
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Yield: 12 servings (serving size: 1 pretzel)
1 package dry yeast (about 2 1/4 teaspoons)
1 1/2 teaspoons sugar
1 cup warm water (100° to 110°)
3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)
1 teaspoon salt
Cooking spray
6 cups water
2 tablespoons baking soda
1 teaspoon cornmeal
1 teaspoon water
1 large egg
2 teaspoons kosher salt
Dissolve yeast and sugar in warm water in a large bowl, and let stand for 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Add 3 cups flour and 1 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Preheat oven to 425°.
Divide dough into 12 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll each portion into an 18-inch-long rope with tapered ends. Cross one end of rope over the other to form a circle, leaving about 4 inches at end of each rope. Twist the rope at the base of the circle. Fold the ends over the circle and into a traditional pretzel shape, pinching gently to seal. Place pretzels on a baking sheet lightly coated with cooking spray. Cover and let rise 10 minutes (pretzels will rise only slightly).
Combine 6 cups water and baking soda in a nonaluminum Dutch oven. Bring to a boil; reduce heat, and simmer. Gently lower 1 pretzel into simmering water mixture; cook 15 seconds. Turn pretzel with a slotted spatula; cook an additional 15 seconds. Transfer pretzel to a wire rack coated with cooking spray. Repeat procedure with remaining pretzels.
Place pretzels on a baking sheet sprinkled with cornmeal. Combine 1 teaspoon water and egg in a small bowl, stirring with a fork until smooth. Brush a thin layer of egg mixture over pretzels; sprinkle with kosher salt. Bake at 425° for 12 minutes or until pretzels are deep golden brown. Transfer to a wire rack to cool.
CALORIES 141 (12% from fat); FAT 1.9g (sat 0.2g,mono 0.6g,poly 0.6g); IRON 1.8mg; CHOLESTEROL 18mg; CALCIUM 8mg; CARBOHYDRATE 26.8g; SODIUM 541mg; PROTEIN 4.3g; FIBER 1.1g
Cooking Light, OCTOBER 2005
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Bake these bite-sized frittatas in a miniature muffin pan. They taste great hot or at room temperature, so you can make them in advance.
Yield: 8 servings (serving size: 3 frittatas)
Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg
Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 2 minutes or until crisp-tender. Add ham; sauté 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350° for 20 minutes or until set.
CALORIES 39 (30% from fat); FAT 1.3g (sat 0.5g,mono 0.2g,poly 0.1g); IRON 0.2mg; CHOLESTEROL 32mg; CALCIUM 80mg; CARBOHYDRATE 2.3g; SODIUM 121mg; PROTEIN 4.4g; FIBER 0.4g
Cooking Light, DECEMBER 2001
Here is a link to Some gluten free snacks Elana's Pantry Super Bowl Recipe Roundup
I began this post by trying to incorporate the recipes and then type above them to add in my comments, but the pictures didn't move along with the recipes, so I gave up trying to figure it all out and just started my little thoughts here instead.
I'm not one to watch the Super Bowl for the football, but I do love to watch the Commercials, and sometimes I'll even watch the half time show. I really like getting together with friends and family, but this year it seems we will be celebrating by ourselves.
It means a bit less on the snack type of things, and more of a focus on dinner. But I still like to make snacks to have anyways.
I will have to post pictures of our spread later. Have fun watching or eating, or just gathering with friends.
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