Superbowl Sunday Feasting

I’m quite sad to say that I am a Superbowl Sunday virgin. Despite my 9 years of attending an American school back home I have yet to experience this very tradition. I am thrilled however that this year will change all that. I’ll be spending it with T’s family and Lord knows I am extremely excited! Mrs. M is by far the most loyal and over zealous Patriots fan I have ever come across. She has embellished the tele room into a Patriots den, every window, and crack of wall space left has been adorned with Patriots memorabilia...this includes a pompom she acquired during one attendance at the superbowl a few years back. The NFL network should really catch wind of her...they’d be pleasantly surprised.

Alright so ya’ll know what I’m going to get at..and to be nice, I’ll spare you the surprise. I’d say these are staples for a typical superbowl sunday noshing. I have warned my fellow Patriot fans to avoid a carb overloaded breakfast for there will be some serious jaw action and expanding bellies just in time for the game, during, and after.

Down to the nitty gritty... the options include spinach and artichoke dip, salsa and baked wholewheat tortilla chips, and for dinner pulled chicken tacos and tortillas with the works. And not forgetting dessert...patriotic cookies, seriously! They’re a riff on red velvet cookies, blue food coloring and marshmallows included...they’re quite the psychedelic tidbit.

What a bummer Pats...well I guess there's always next year. 

To start things of... 

carb free and guilt free!

Scrambled eggs and Ham
2 servings

4 eggs
kosher salt
1/4 C milk
2 1/4 inch thick sliced ham
1 T butter

Whisk eggs, milk and salt thoroughly. Place your non-stick saute pan on med-low heat and swirl the butter around. Once heated pour in your eggs and with a heat-proof spatula swirl it around so it doesn't overcook easily.

Below are the them anytime for any occasion

look at that oozy hot cheesy mess

Spinach Artichoke Dip

2 9 oz bags of spinach
2 12oz jars of artichokes (drained and chopped up)
1 Cup fresh basil
4 garlic cloves
6 oz light cream cheese
1 lb mozzarella cheese (separated into 2)
3/4 C chicken broth
1 can black eyed peas (drained)
2 T paprika
2 T worchestire sauce
kosher salt
black pepper

Pre-heat oven to 375 F.

Bring a pot of salted water to a boil and have a bowl of ice cubes and water ready. Once boiling add spinach and basil, blanch for 30 seconds and shock in ice water immediately. Wring out all the water, chop it up roughly, add the artichokes and set aside. In your food processor combine garlic, chicken broth, cream cheese, black eyed peas, paprika, and worchestire sauce. Process until you reach a smooth paste. Taste for seasoning, and add salt if necessary. Fold in 1/2 lb of mozzarella cheese and spinach and artichokes into the bean mixture. Spray your casserole dish with non-stick spray and pour it all in. Top with leftover mozzarella cheese and bake for 15-20 minutes until its bubbly and browned on top.
Serve with pita chips, baked tortilla chips, bread sticks...etc!
I fathom they’ll be amazing as a sandwich.


1 1/2 C cilantro leaves and stems (roughly chopped)
5 large tomatoes (quartered)
1/2 medium yellow onion (diced)
1 jalapeno (diced)
1/4 t cumin
kosher salt

Combine all ingredients into your food processor and process to your desired consistency. Taste for seasoning and add enough salt for your desired taste.
Serve with tortilla chips. Or if you like you can bake them yourself at home * see note below.

*baked tortilla chips

1 pack of fresh corn or flour tortillas
PAM olive oil spray
1 T cumin
kosher salt

pre-heat oven to 350.

Cut tortillas into 8 chips. Lay them as a single layer on a sheet tray. Spray them with olive oil and sprinkle cumin and a little salt. Bake for 15 minutes till lightly browned and crisp. 


Slow Cooker Pulled Chicken
6-8 servings

I made my own “taco” seasoning since its super easy and so much better than the store bought kind. Who needs added msg? see recipe below.

8 chicken thighs (skins removed)
4 garlic cloves (crushed with skins on)
1 Can whole peeled tomatoes
1 bunch cilantro stems
juice of half a lime
enough water or chicken broth to cover chicken in slow cooker

Taco seasoning
2 T paprika
2 T garlic powder
2 T ground cumin
1 T coriander
1 T chile powder
3 T dried oregano
2 T dried basil
4 garlic cloves (crushed with skins on)
1 Can whole peeled tomatoes
1 C water or chicken broth
1 T kosher salt
1 T pepper

Combine taco seasoning, chicken thighs, garlic, tomatoes, cilantro stems and water or broth into your slow cooker sleeve. Turn it on high for 5 hours and bring it down to low for another 2-3 hours or until you can’t wait any longer! Taste for seasoning and add salt and pepper if needed.
Serve with tacos or soft tortillas, salsa, pico de gallo, shredded lettuce, sour cream, and guacamole...everything but the kitchen sink!

swirly action

Patriot Cookies

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
Red food coloring liquid or gel
Blue food coloring liquid or gel
marshmallows sliced into halves

Preheat the oven to 375 degrees.  Line two baking sheets with parchment paper; set aside.
In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until light and fluffy, about 2 minutes.
Reduce the mixer speed to medium-low and add the egg and vanilla, mixing well until combined.
Reduce the mixer speed to low and add the flour, baking soda, salt, and cocoa powder, mixing until thoroughly combined.
Using a rubber spatula,remove half of the batter into a separate bowl and mix in blue food gel, thoroughly combine.
Add red food gel to your batter in the other bowl and mix thoroughly. *it should be really red
Fold in your red batter into the blue batter just a few times to create a swirl effect. **Do not over mix or it will become purply brown
Using a cookie dough scoop or a tablespoon, drop the dough into mounds about two inches apart from one another. 
Bake for 12 minutes.
Remove before 2 minutes is up and place one marshmallow on top of each cookie, set your broiler on and broil till marshmallows puff up and once lightly browned remove immediately and allow it to cool on cooling rack.


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