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5 Simple Recipes for Football Sunday!

Wednesday November 23rd 2016
FoodieSixty Colborne

Football season is in full force, and finger food is the name of the game. Wow your game day crowd with these easy but delicious fan favourite recipes!

1. Fully Loaded Black Bean Nachos with Red and Green Salsas

 No game day would be complete without these fully loaded nachos!



Pico De Gallo

3 plum tomatoes, seeded, chopped
½ red onion, finely chopped
1 jalapeño, finely chopped
1 tablespoon distilled white vinegar
Kosher salt, freshly ground pepper
½ cup chopped fresh cilantro
1 tablespoon chopped fresh oregano

Black Beans

1 tablespoon vegetable oil
½ red onion, finely chopped
1 cloves garlic, finely chopped
1 jalapeño, finely chopped
1 15-oz. can black beans, rinsed
2 tablespoons fresh lime juice
Kosher salt, freshly ground pepper

Tomatillo Avocado Salsa

1 cup chopped tomatillos, husked, rinsed (about 4 medium)
1 avocado, chopped
½ cup cilantro leaves with tender stems
1 jalapeño, chopped
1 tablespoon fresh lime juice
Kosher salt, freshly ground pepper

Chips And Assembly

6 ounces restaurant-style tortilla chips
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 jalapeño, thinly sliced
Thinly sliced radishes (for serving)


Pico de Gallo

1. Combine tomatoes, onion, jalapeño, and vinegar in a medium bowl. Season with salt and pepper and let sit at least 1 hour. Stir in cilantro and oregano just before serving.

Black Beans

2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

Tomatillo Avocado Salsa

3. Combine tomatillos, avocado, cilantro, jalapeño, and lime juice in a food processor and purée until mostly smooth. Season with salt and pepper.

Chips and Assembly

4. Preheat oven to 425°. Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of beans, then half of each cheese. Repeat layering with remaining chips, beans, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos topped with tomatillo avocado salsa, pico de gallo, sliced jalapeño, and radishes.


2. Steak Skewers with Scallion Dipping Sauce  

 This snack will have your football fanatics cheering for more!



Meat And Marinade

1 cup canned unsweetened coconut milk
1/4 cup fish sauce (such as nuoc nam or nam pla)
2 tablespoons palm sugar or (packed) light brown sugar
1 tablespoon fresh lime juice
6 garlic cloves
4 red or green Thai chiles, stemmed
2 lemongrass stalks, bottom third only, tough outer layers removed
1 1 1/2′ piece ginger, peeled
2 pounds tri-tip, top sirloin cap steak, or rib eye, fat cap left on

Scallion Dipping Sauce

15 scallions, very thinly sliced
1/4 cup fish sauce (such as nuoc nam or nam pla)
3 tablespoons grapeseed oil
2 tablespoons chinkiang (black) vinegar (can substitute for regular vinegar)
2 tablespoons toasted sesame seeds

Basting Sauce

1/2 cup canned unsweetened coconut milk
3 tablespoons fish sauce (such as nuoc nam or nam pla)
1 1/2 tablespoons fresh lime juice
2 garlic cloves, crushed


Meat and Marinade

1. Purée all ingredients except steak in a blender or a food processor until smooth.

2. Trim strip of fat (sometimes called a fat cap) from meat. Cut fat into 1/4″-1/2″ cubes; cut meat into approximately 1″ cubes. Place fat and meat in a large bowl. Add marinade and toss to coat; cover and chill overnight.

3. Remove fat and meat from marinade, brushing off excess. Thread onto skewers, alternating meat with fat, so that pieces are touching but not pressed tightly together (which would slow down cooking). Leave at least 1″ of space at the ends of skewers for easy turning. Discard marinade; save excess fat for basting liquid.

Scallion Dipping Sauce

4. Combine all ingredients in a large bowl just before you begin grilling; stir occasionally.

Basting Sauce

5. Mince any reserved leftover fat. Transfer to a small saucepan. Cook over medium-low heat until fat is heated through, about 3 minutes (fat will not melt completely).

6. Add all ingredients and cook until just heated through; keep warm.

7. Heat a gas grill to medium-high. Grill skewers, brushing with basting sauce and turning every 2 minutes, for 10 minutes. Stop basting and cook, turning every 2 minutes, until browned around edges and cooked through, about 6 minutes more. Serve with scallion dipping sauce on the side.


3. Italian Stuffed Jalapenos  

These stuffed jalapenos only take 30 minutes to make and add a nice kick to your game day menu!



15 jalapenos, preferably red, cut in ½, seeded and deveined
1 tablespoon canola oil
2 pounds mild Italian sausage, casings removed
¼ cup minced red onion
¼ cup red bell pepper
3 tablespoons minced garlic
2 cups mascarpone or cream cheese
¼ cup grated Parmesan, and extra for garnish
Salt and pepper
½ cup shredded mozzarella cheese


1. Preheat the oven to 350 degrees F and set a rack in the middle of the oven.

2. Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.

3. Heat the oil in a medium sauté pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes. Remove and place in a large bowl. Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.

4. Place approximately 1 tablespoon of mixture into each jalapeno half, and top with ½ teaspoon of mozzarella cheese.

5. Place the sheet tray of stuffed pepper sin oven and broil until the mozzarella cheese melts.


4. Shrimp and Cabbage Crunchy Tacos

Everyone will enjoy this amped up version of a classic football season favourite!



3-4 cups finely shredded green cabbage (a mandolin works great!)
1 pound shrimp
1 jalapeno pepper
1 or 2 limes
4 Tablespoons of good quality salsa
2 Tablespoons of good quality ranch dressing
1/3 cups finely chopped cilantro, plus extra for garnish
6-8 corn tortillas
salt and pepper


1. Place the shredded cabbage in a medium bowl and squeeze the juice from half a lime into it. Toss and let it sit while you prepare the rest.

2. Preheat your broiler to hi, and place the jalapeno on a small roasting pan. Roast until it’s charred all over. Once black, transfer the pepper to a small baggie, and zip to close. After a few minutes, remove the pepper and rub the skin off with your fingers. Slice off the stem and finely chop the pepper. (you can remove the seeds for less heat, but it’s really not that hot!)

3. Now flip the broiler to bake at 350. Flip a muffin tin upside down and carefully nestle the tortillas between the muffin tins. You might even want to microwave the tortillas for about 10 seconds, making them more pliable. You just want to be careful not to break them. Lightly coat with cooking spray and bake roughly 10 minutes, or just until slightly crispy. Remove from the oven.

4. In the meantime, season the shrimp with salt and pepper and sear in a large sauté pan until opaque. Won’t take but a minute. Transfer the shrimp to the cabbage bowl.

5. In another small bowl, whisk together the ranch and salsa.

6. Now, pour the ranch mix over the shrimp, along with the minced jalapeno and cilantro. Give it a big toss to incorporate everything.

7. Pile the shrimp mix into each tortilla, and give it another squeeze of lime and a few torn cilantro leaves.


5. Popcorn Toffee Crack Bars 

No matter the score, this delicious popcorn toffee crack bar recipe will have your guests coming back for more next game day!



Nonstick vegetable oil spray
15 graham crackers
4 cups popped popcorn (from ¼ cup kernels)
1 cup coarsely chopped salted, roasted peanuts
¾ cup puffed rice cereal
1½ cups (3 sticks) unsalted butter
¾ cup sugar
½ teaspoon Aleppo pepper (optional)
1 cup chopped semisweet chocolate or chocolate chips (about 6 oz.)
Flaky sea salt (for serving)


1. Preheat oven to 350°. Line a large rimmed baking sheet with foil and lightly coat with nonstick spray.

2. Arrange graham crackers in a single layer on baking sheet, breaking to fit as needed to cover entire surface. Top with popcorn, peanuts, and puffed rice.

3. Bring butter, sugar, and Aleppo pepper, if using, to a boil in a medium saucepan over medium-high. Once boiling, stir once, then reduce heat and simmer, swirling occasionally, until mixture is golden brown and syrupy, 8–10 minutes.

4. Pour toffee mixture evenly over graham crackers and popcorn mixture. Bake until toffee is slightly darkened in color (the shade of a brown paper bag) and bubbling, 10–12 minutes. Remove from oven and evenly top with chocolate and sprinkle with salt. Let cool in baking sheet before breaking into pieces.



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