Big Food for the Big Game

CIMG0371Ms. Foodie is by no means a sports fan–I just use any excuse to cook and party! SuperBowl Sunday is the perfect day to trot out some new recipes, or put a new twist on the old ones.

Ms. Foodie kept the nibbles few and simple: Potato Chips, Baby Carrots, Celery Sticks, and Toasted sliced mini Baguettes.  They were the perfect complement to the AllRecipes.com Garlic Feta Dip and the Egg and Avocado Salad found on the Never Homemaker site.

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Ms. Foodie liked this particular Egg Salad because of it’s simplicity and flexibility. Of course, changes were made: Ms. Foodie rarely does Mayonnaise, when Miracle Whip tastes better; and Salt and Pepper should always be to taste–a pinch just doesn’t do the trick.

CIMG0367But enough of the nibbles, it’s always the main event that gets me really excited!

Ms. Foodie has fallen in LOVE with Trader Joe’s Sweet Chili sauce, so she decided to sauce up her Pork Spare Ribs with it! I first seasoned the Ribs with some Sea Salt, Pepper, and a bit of Cayenne, then poured on the TJ’s Sweet Chili sauce (about half of the 10 ounce bottle for 12 ribs), sliced some onions to cover the ribs, and put the mix in a crock pot for about six hours.

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Once the Ribs were sufficiently succulent,  I placed them in a pan, basted them with the rest of the bottle of Sweet Chili sauce, then baked them uncovered in a 350 degree oven for about 45 minutes.

CIMG0374Ms. Foodie paired the Spare Ribs with my favorite Jasmine Rice–Man, were they tasty!

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That got us through two halves of the game, so for halftime, Ms. Foodie whipped up some sliders. Easy to do with pre-marinated Ground Beef, mini buns from Trader Joe’s (love that place!) and some sliced Cheddar.

I mixed the Ground Beef with chopped Onions, Garlic, Worcestershire sauce, Cumin, Basil, Thyme, Salt, Pepper, and a bit of Probiotic Yogurt. Ms. Foodie set the mixture in the fridge for a couple of hours to meld these flavors. It also helps me form the mix into little balls, about an inch to an inch-and-a-half in diameter.

CIMG0378In lieu of a grill, I lined a pan with aluminum foil, then cooked them in a 350 degree oven for 20-25 minutes. While the Burger Balls were cooking, it gave me time to prep the mini buns by cutting the Cheddar Cheese slices in quarters, and putting those mini-slices on each side of the bun.

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Ms. Foodie placed the prepped buns in the oven midway through the Burgers cooking. Once the Cheese was melted, everything comes out, and the Sliders are ready to be put together.

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No matter who wins the game, these SuperBowl goodies make for a victorious feast!

What’s for Breakfast?

While Ms. Foodie would love to do a full-course breakfast most days, there is often just not enough time. So solid proteins and fruit in a compact form work well for me.

Now that I’m cleansing, I can’t do any bread, so that quick-and-dirty breakfast grab is gone.

My solution: Boiled eggs, my favorite Chobani Pomegranate  yogurt, and a banana–Less than 15 minutes to prepare–easy/breezy!

If you’re truly not an egg or diary eater, I recommend an apple filled with Almond or Sunflower butter–another quickie protein packer!

Oh, Chobani!

Now that Ms. Foodie is doing her intensive Yoga training, I am always looking for high-protein snacks. While yogurt is a good candidate, I have never liked the sugary crap that most grocery chains sell as healthy (read: Yoplait), nor do I like the “fresh from the cow” minimally-cultured variety generally sold at Whole Foods and other healthy food outlets.

Thank the foodie fairies for Chobani Greek Yogurt, which I discovered at Jon’s Market! I bought a small amount (four) in the event I absolutely despised it. Now I am down to the last container, and ready to go out and purchase more. Thick and creamy like ice cream, with just the right amount of tartness coupled with sweetness, it has Ms. Foodie doing a happy dance!

And to Ms. Foodie’s sheer delight, they even have a website with a page called Chobani Kitchen! Be still my foodie heart! You can search their recipes which are nicely tagged by dish category or yogurt flavor, or you can suggest to them ways you used their yogurt in your own recipe–how cool is that?

I’m already creating a sauce with the Chobani Plain to complement the roasted chicken breast me and Mr. Foodie will be having for dinner.  Stay tuned….