Posted on

Super Bowl LII Game Day Food

Our Favorite Super Bowl Recipes

It’s time to start thinking about your super bowl eating strategy because let’s admit it – you’re only here for the food. Sure, two great teams are going up against each other for a shot at that ring. But we’re here for the tasty, tasty food. And maybe the commercials too.

Whether your keeping things simple, heading to a potluck party or hosting a huge gathering, we’ve got some great recipe ideas that are sure to keep your guests satisfied from kick off to MVP pick. Check out our personal chefs’ favorite game day food below!

BLT Bites – Chef Brandon O’Dell

1 pkg     cherry tomatoes
¼ lb       crisp cooked bacon (substitute turkey bacon for a low-fat recipe)
1 cup     parsley leaves
½ cup    mayonnaise (you can substitute fat free mayo to make this low fat)

This is a stuffed cherry tomato recipe that resembles the popular flavor of BLT sandwiches. Start by using a sharp paring knife to cut a flat base on the bottom of each cherry tomato. Don’t cut off too much, just enough to give the tomato a small, flat base. With the same knife inverted downward, cut out the stem area of the tomato creating a circular opening ¾ the diameter of the tomato and hollowing out at least half of the inside of the tomato without cutting to the bottom of the tomato. Place tomatoes to the side to drain while you prepare the filling.

Break the bacon into pieces by hand and place in a food processor. Add the parsley and the mayonnaise. Blend until all pieces are small enough to be piped through a 3/8 inch opening. If the ingredients seem too dry to pipe, add mayonnaise until the filling is the correct mixture. Depending on the thickness of your bacon, you could also have to use less mayo than the recipe calls for. If you’re unsure, add half the mayo and blend, then continue to add more until the mixture reaches a consistency that can be piped, but not so loose that it is runny.

Put the filling mixture into a pastry bag, or create a makeshift pastry bag by putting the mixture into a one gallon plastic storage bag, cutting just enough of the tip to make an opening a little less than half an inch. Pipe the mixture into the openings of the tomatoes and chill until it’s time to serve. These tomatoes add beauty to any food table, and are incredibly flavorful while still being very simple.

 

“Banh Mi” Sliders – Chef Mark Maybon
Banh Mi Sliders

1 lb ground chicken thigh
1 lb ground pork
3 cloves garlic, minced
2 tbsp ginger, minced
1 shallot, minced
1 tbsp lemongrass, finely minced (only tender core)
2 eggs
2 tbsp oyster sauce
1 cup breadcrumbs

 

  1. Saute first 4 ingredients until translucent and fragrant. Cool slightly.
  2. Gently mix sauteed veg and the rest of ingredients in a large bowl until just combined and homogenous.
  3. Line a rimmed baking sheet with aluminum foil or parchment paper. Spray with cooking spray or oil. With wet hands, roll meatball mix into 1.5 oz balls and slightly flatten before putting on prepared sheet pan.
  4. Roast at 375 F until cooked through, approximately 12-15 minutes.

Cilantro Lime Carrot Slaw
3 cups shredded carrots
1 bunch minced cilantro
1 lime, juiced

  1. Toss to combine.

Oyster Sauce Aioli
1 cup mayonnaise
1/2 cup oyster sauce

  1. Stir together in a bowl.

To assemble, split slider buns and spread aioli on top and bottom. Placed carrot slaw on bottom and top with meatball. (Optionally add super thin sliced fresh jalapeno rounds.) Place top buns on and skewer sliders to hold together for presentation. (If using jalapenos on all or half of sliders, place a slice on top to warn guests of spiciness)

 

Shredded Chicken Taquitos – Nate Lane

1.25lbs chicken breast, cooked & shreddedShredded Chicken Taquitos
4 ounces frozen chopped spinach
6 ounces cream cheese, softened
one packet Williams taco seasoning
20 corn tortillas
oil for frying

Method:

Mix chicken, spinach, cream cheese, and taco seasoning. Heat tortillas in microwave till warm and flexible. Divide chicken mixture among tortillas and wrapped tightly. Use toothpick to hold in place and pan fry over medium heat till each side is slightly browned. Best served with guacamole!

Teriyaki Wings – Chef Karie Baima

2 lb wing drummettesteriyaki wings
1 tbsp minced garlic
1tbsp minced ginger
1/3 c low sodium soy sauce
1/3 c brown sugar
2 tbsp aji mirin
3 green onions sliced
1 tbsp sesame seeds
Salt to taste

Method:

Heat oven to 350 °. Toss the wings with salt to taste and spread on a sheet pan. If the wings are touching, then use 2 sheet pans. This way they get crispy. Bake for 25 minutes, flip them and rotate the sheet pans and bake another 15 minutes, or until very tender. Meanwhile, in a small saucepan, simmer the soy sauce, garlic, ginger, brown sugar and mirin for 10 minutes. Toss the sauce with the wings after their 2nd part of cooking. Return to the oven for another 10 minutes. Garnish with green onions and sesame seeds.

 

Buffalo chicken dip – Chef Travis Shaw

3-5 stalks celeryBuffalo Chicken Dip
1 onion
2-3 chicken breasts
2 cups buffalo sauce
1 package cream cheese
Blue cheese to taste
Salt and pepper to taste

Method:

1) Sear chicken, remove, bake in 350F oven till cooked through
2) dice vegetables and add sauce or pan to deglaze
3) add buffalo sauce, cook till simmering, remove from heat, S&P to taste
4) beak apart cream cheese into pan and mix with till melted
5) pull chicken and add to pan
6) sprinkle blue cheese to taste
7) bake to melt cheese
8) enjoy with chips or veggies, great as lettuce wraps

 

Vegan cheese dip – Chef Emilie Newcomb

1 large carrot, peeled Vegan Cheese Dip
2 medium sized Yukon gold, peeled
3 cups veggie broth
1/2 onion
4 cloves garlic
3/4 cup cashews
1/4 cup nutritional yeast
Paprika, cayenne, curry powder, black pepper, salt (to taste)

Method:

– Cut potato and carrot into 1-inch cubes
– In a pot, cook potato and carrot with veggie stock until soft
– While that’s cooking, chop the onion and garlic and sauté on medium/low until translucent
– Pour everything into blender
– Add cashews, nutritional yeast, and spices
– If it is too thick, add more stock. If it is too thin, add more cashews and nutritional yeast
-blend on high for one minute
– Add all spices
– Taste, then adjust to your liking
– Enjoy!

 

For more fun party foods ideas, follow us on social media for daily meal posts! Or check out our website here to learn more about our services.

Click the links below for quick access!

Facebook
Instagram
Twitter
Pinterest

Posted on

The Global Effort to Eliminate Food Waste

recyclingEliminating food waste is a big part of the service that we provide our clients. Not only do we want to add variety and save time to your busy lifestyle, we want to help you eliminate that weekly food waste from overbuying, not eating leftovers, or eating out all the time. There are conditions that we, as individuals, cannot currently change as we wait for the government to change its policies about food. But we can still help and we need to stay accountable for our actions.  According to Rodney McMullen, CEO of Kroger, “More than 40 percent of the food produced in the U.S. each year goes unconsumed, while one in eight people struggle with hunger. That just doesn’t make sense.” It does NOT make sense, especially when there are easy steps each of us can take to help the situation.

Not only are we using up our planet’s resources but we are also wasting food that could end global hunger. Food production uses 50% of our land, 30% of all energy resources and swallows 80% of all freshwater (USDA, 2016). Reducing our food loss by up to 15% could feed over 25 million people a year! So, how do we do it?

One way to reduce food waste is to support food policy changes. So much food gets thrown out because it’s not pretty enough. The appearance of food accounts for up to 1/3 of total food waste. In addition to looks, establishing uniform “sell-by/use-by” labels on meat and produce products could heavily impact the amount of food we throw away. An Ohio State University study states, “Sixty-eight percent of Americans believe that throwing away food once its expiration date passes lowers their chances of getting sick from it, and fifty-nine percent believe that food waste is “necessary” to consistently produce fresh, flavorful meals.”

This past week, The Consumer Goods Forum, a network of the 400 largest food and consumer companies in the world, developed a plan to simplify date labels. Instead of having many competing terms, there would be only two common phrases; “Best if used by” and “Use by.” This initiative aims to reduce global food waste by 50% by 2030. Click here to read more about the plans to streamline food labels to eliminate food waste.

So, what can we control at a personal level? Consumer behavior is still a big part of the equation. Changing what we eat has a big impact on the entire food chain. If we ate all the crops it takes to feed the animals we eat, food production would increase by approximately two billion tons. It is thought that reducing the amount of meat we consume could have the same as eliminating all retail food losses. Try meatless Monday or go vegetarian one other day of the week. If everyone in the U.S. didn’t eat meat just ONE day each week, the effect would be huge. And not just with land and water but air too! Greenhouse gas emissions would reduce by 1.2 million tons and we would save 70 million gallons of gas and 33 tons of antibiotics that ranchers and farmers use to transport and protect their animals. That’s HUGE! Plus, it’s a good excuse to eat more vegetables, something we could all use a little more of.

The good news is that there is a huge effort across the world to solve the food waste problem. Many countries are implementing new policies such as mandatory composting and recycling in many grocery stores. And there are lots of things you can do at home, besides eating less meat. Check out some of those ideas here. The important things to remember are to buy less, buy ugly, get creative with your food and be an advocate. And if you can’t reduce your food waste, try to donate untouched food to food banks or compost your food scraps rather than throwing them away. Every bit helps to reduce your carbon footprint on this planet.

Posted on

Vegetarian diet provides good nutrition, health benefits, study finds | Fox News

Vegetarian diet articleArticle from Fox News about the benefits of a vegetarian diet…

Vegetarian diet provides good nutrition, health benefits, study finds | Fox News.

If you would like help becoming vegetarian or keeping your vegetarian or vegan diet interesting in Wichita or Kansas City, learn about our Weekly Meal Prep Service at www.friendthatcooks.com.

Posted on

50% off Weekly Meal Prep in May!

In celebration of spring, Friend that Cooks would like to help you try something healthy and fun. We want you to try out our Weekly Meal Prep service for 50% off on your first visit! One of our talented chefs will come to your home to shop, cook, clean up and stock your refrigerator with a week’s worth of delicious meals to match your own personal tastes or dietary restrictions. Our chefs are experienced with cuisines and diets of all types, including prepartion for diebetics, Celiac disease, low sodium/sugar, lactose intolerance, vegetarian, vegan and more. We cook from scratch and eliminate all the preservatives and additives that are in prepared and canned foods. We even do the shopping and the clean up.

Simply click on the coupon below, print it off, and call us at (913) 660-0790 to book your first visit. Please leave a message as we work mainly out of the office. Learn more about our service on our main website at www.friendthatcooks.com.  No contracts and no commitments. First time customers only please. Limit one offer per household.

Make sure to book quick. Availability is limited based on the availability of our chefs.

50% off coupon