Top Ten Superbowl Snack Foods

Even if you don't really follow football closely or at all - everyone celebrates the Superbowl. There is fun for everyone, like new and funny commercials, over the top pre-game and half time shows, and an excuse to have a party, eat and drink too much.

The foods that are most famously associated with this event are admittedly geared more towards men and carnivorous choices but, you can find a vegetable or legume on the list too. Some items on the list can be made as unhealthily or healthful as you like by the ingredients you use.

Most would agree that the Superbowl is all about food, friends and fun!

Okay, Here is my list of the top italian dishes:
 
Chips, Dips, Salsa and Nuts

This is a big umbrella of general "snack food" or " junk food". Beer nuts or any kind of nuts are almost a pre-requisite for a Football party anyway. There are some really great appetizers that are now almost synonymous with Football. For example: Nachos - whether you just pour some melted cheese on them or go all out with salsa, guacamole, jalapenos, black olives, refried beans and spiced ground meat - these are always a crowd pleaser. There's also the "old fashioned" Chex mix that is really quite a nice retro snack. Purchase, various Chex cereal flavors, add mini pretzels, some peanuts, melt some butter and honey with some kicked up seasonings - mix them all together and spread them out on a cookie sheet in the oven on 350 for 15-20 minutes. Great stuff.

BBQ Baked Beans

The classic baked bean recipe can take over 24 hours to prepare and serve. It involves soaking the dry beans which takes up most of the time, and marinating and baking the beans in a combination of Molasses, brown sugar and BBQ sauce. It normally has Pork in it too and that adds a really great flavor but, if that's not your bag you can substitute ground turkey or have no meat at all.

Steak Tips

There are also Turkey, Swordfish and Chicken tips out there too now a days. Whichever you choose, marinating them in a good marinade first is a must. Steak will need the longest in a marinade but, all of them will be great once they are grilled on a nice hot grill. Pair tips with Salad and a mixed rice and you are all set! 

Sandwiches

I prefer the foot long Italian hoagie from the local deli cut up into 2 or 3 inch size sandwiches. Hot peppers are a necessity but should probably be "on the side" for the less inclined. Any kind of sandwiches will work really and Calzones which are not really considered sandwiches are a great choice because they are easy to eat while not sitting down and come in all kinds of yummy flavors.
 
Pizza

Well, I had to put it on the list. It is really popular as a football food. It's not truly my choice but, considering that watching football is a male oriented past time and most men are not into cooking, it makes sense that something you can pick up the phone and have delivered within 30 minutes (men are not normally planners either) would be on the list. PS: Anything that can be ordered, created and delivered within 30 minutes is not something I would recommend for adults - Children...okay.

BBQ Pork with all the fix'ins

This choice is really for a dedicated BBQ'er and will take some time to do right but, boy. It is well worth it. You really have to start this menu item the day before you want to enjoy it. It takes a smoker and a pork butt, some good dry rub, a mop sauce (this is important as far as I am concerned) and some good BBQ sauce along with a dedication to the low and slow way of cooking. In addition to the pulled pork, lay out some hamburger buns, home made cold slaw, and some chips and you have the perfect football party meal.

How to Keep Spaghetti From Falling Through the Grill

Now that I got your attention lets talk about some Great Italian Grilling to start off the
Summer. Unfortunately it does not include grilled spaghetti though spaghetti squash is always an option. This is the time of the year when we abandon the kitchen for the great outdoors. It's time to get that rustic feeling deep down inside when you grab a piece of meat or fish and throw it on an open flame.

Cooking Italian food in your kitchen is one thing but, cooking Italian food on the grill adds a whole other dimension of flavor. Italian food like many other Mediterranean foods got it's start on an open flame. Italians from Sicily to Rome grill seafood on a regular basis. So there is no reason why you should not give it a try. It's simple and uncomplicated just as long as you follow a few easy steps. First make sure your grill is lightly coated with oil before placing any fish on the grill. This will avoid sticking and having your fish fall apart when you try to turn it over. Second make sure your grill is nice and hot before you begin.

Here's an easy to cook seafood recipe for Grilled Scallops with Vegetables over a nice plate of angel hair pasta for you to start off with. If you feel it's to much trouble to fire up a grill for a few scallops then by all means throw on a couple of t-bones instead.

Yes you will have to go back into your kitchen to make the pasta and a little aglio e olio sauce but it's worth it.

· 8 medium sized sea scallops

· 5 cloves of garlic, finely chopped

· 1 tsp of dried oregano

· 1 small red onion, cut into half inch slices

· 6 asparagus spears, peeled

· 1 small zucchini, sliced thin

· 2 large Portabello mushrooms

· 3/4 cup of extra virgin olive oil.

· 2 Tbls of butter

· Juice of one lemon

· 1/2 tsp of salt

· 1/2 tsp of freshly ground black pepper

· 1 pound of angel hair pasta

· 1/4 cup of flat leaf parsley, chopped

PREPARATION

· Wash the scallops and blot dry with a paper towel.

· Place the scallops in a large plastic bag.

· Pour in 1/4 cup of olive oil, 3 cloves of the chopped garlic, and the oregano and refrigerate for around 4 hours.

· Remove the scallops and string them on 2 metal skewers.

· Season with salt and pepper.

· Brush the vegetables with some of remaining 1/2 cup of oil.

· Prepare your grill.

· In the meantime cook the angel hair pasta in 6 quarts of boiling salted water until al dente. Around 5 minutes.

· Grill the vegetables first.

· The onions on indirect heat for about 8 to 10 minutes turning once halfway through.

· The asparagus on direct heat for 6 to 8 minutes turning once halfway through.

· The zucchini on direct heat for 6 to 8 minutes turning once halfway through.

· The mushrooms on direct heat 12 to 15 minutes turning once turning once halfway through.

· Cut the vegetables up into smaller pieces.

· Grill the scallops on indirect heat for about 3 minutes on each side.

· Plate the pasta and place the vegetables on top with the scallops.

· Sauté the rest of the garlic in a small pan in the remaining oil and pour over pasta.

· Squeeze the lemon all over and garnish with parsley.

I have been cooking and creating Italian dishes ever since the age of ten.

Vegetarian Chili - Three Recipes for Healthful Meals the Whole Family Will Love

Chili seasonings bring out the best in vegetables and beans; your family and friends will never miss the meat. You can improvise with these recipes, using whatever type of beans you like, and adding or subtracting other ingredients to match your personal preferences. You can always freeze any leftovers.

Easy Veggie Burger Chili

4 frozen veggie burgers

1 16-ounce bag frozen pepper-onion mix

1 28-ounce can crushed tomatoes

1 16-ounce can pink beans

1 16-ounce can chick peas

2 cups frozen corn

1 tablespoon mild chili powder

1 teaspoon ground cumin

pinch cayenne, to taste

Cooked barley or other whole grains of your choice

Break the veggie burgers into 1" chunks. Combine them with all of the other ingredients in a large pot. Bring to a boil and simmer 5 minutes or more, until ready to serve. Ladle over the cooked whole grains of your choice.

6-8 servings

Chafing Dish Chili

This recipe will serve a crowd; it's perfect for a buffet, or just freeze the leftovers for future "fast food" meals.

2 large onions, chopped

2 green peppers, chopped

4 cloves garlic, chopped

3 tablespoons mild chili powder

1 tablespoon ground cumin

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper, or to taste

5 cups bouillon (or bouillon + beer)

1 pound green lentils

1 cup uncooked bulgur

2 28-ounce cans Italian plum tomatoes, undrained, broken up

Combine all ingredients in a large pot and bring to a boil. Reduce the heat and simmer, stirring occasionally, 30-40 minutes, until the lentils are tender. Turn off the heat and let it sit until ready to serve (or make ahead and refrigerate.)

Reheat and transfer to a chafing dish or other buffet serving dish. Surround with mugs or small bowls with handles, and your choice of:

Optional serving accompaniments

Fat-free sour cream

Salsa

Chopped cilantro

Red, green and yellow bell pepper slivers

Guacamole

Cooked whole grains

Bottled hot pepper sauce

10-12 servings

Squash Chili

1 winter squash, about 2 pounds

1 large onion, chopped

1/2 pound mushrooms, quartered or cut in 1/2" pieces

4 garlic cloves, minced

1 tablespoon mild chili powder

1 teaspoon thyme

1 teaspoon oregano

pinch cayenne, to taste

2 cups bouillon

1 red bell pepper, cut in 1/2" pieces

1 can small red or pink beans, drained

2 cups frozen baby lima beans

2 cups frozen corn

2 tablespoons cider vinegar, or to taste

freshly ground black pepper

Cooked barley or other whole grains of your choice

Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Return to the microwave and cook about 8 minutes more, or until you can easily remove the flesh from the skin.

Meanwhile, bring the onion, mushrooms, garlic, spices and bouillon to a boil in a large pot. Reduce the heat and simmer 5-10 minutes or until the onion is softened. Add the squash flesh, cut in chunks, along with the red pepper, pink beans and lima beans. Return to boiling, reduce the heat and simmer 5-10 minutes more, or until the lima beans are cooked. Stir in the corn and vinegar and adjust the seasonings. Serve over cooked whole grains.

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4 Delicious Herbs and Spices Sauces That Will Instantly Lighten Up Your Meals

Any food can be dull and boring without the right amount of flavor. Put some life to your cooking with delicious sauces made with healthy ingredients like herbs and spices. So whether you are in the mood for something salty, spicy or sweet - enjoy a fulfilling snack or dinner with these amazingly easy herbs and spices sauce recipes!

1. Classic Herb Pasta Sauce

What you need:

• 1 medium egg
• 1 cup chicken broth
• 1/2 cup mushrooms
• 1/2 cup heavy cream
• 1/2 cup white wine
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon crushed dried herbs

Whisk egg and heavy cream in a bowl then set aside. In a skillet, melt the butter over medium-high heat. Cook mushrooms until browned then stir in flour, Italian seasoning, salt and dried herbs. Mix until smooth. Add chicken broth and wine then bring to a simmer. Gradually stir in egg and cream mixture then heat sauce through until thickened. Serve over any type of pasta.

2. Green Yogurt Dip

What you need:

• 1/2 cup plain yogurt
• 1/4 cup sour cream
• 1 teaspoon chopped green onion
• 1 teaspoon chopped cilantro
• 1 teaspoon chopped parsley
• 1/2 teaspoon celery salt

Mix together all ingredients in a medium bowl. Stir to combine ingredients well. Cover and refrigerate for 2-3 hours. Serve as a dipping sauce for chips, fresh vegetables or meat.

3. Herbed Ranch Dressing

What you need:

• 2 green onions, minced
• 2 shallots, minced
• 1 clove garlic, minced
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup sour cream
• 2 tablespoons minced red bell pepper
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced fresh dill
• 1 teaspoon minced fresh cilantro
• 1 teaspoon fresh lemon juice
• Ground black pepper to taste

In a mixing bowl, make a paste by mixing the minced garlic with salt. When the two ingredients are mixed thoroughly, mix in green onion, shallots, red bell pepper, parsley, dill, cilantro and lime juice then season with red bell pepper. Add the mayonnaise, buttermilk and sour cream. Using a wire whisk, beat until all ingredients are well-combined and mixture is smooth. Cover and refrigerate for 2-3 hours before serving.

4. Cheesy Herb Pesto

What you need:

• 2 cloves garlic, minced
• 1 cup fresh spinach leaves
• 1 cup fresh flat-leaf parsley leaves
• 1 cup fresh basil leaves
• 1/2 cup chopped fresh oregano
• 1/2 cup grated Parmesan cheese
• 1/2 cup toasted pine nuts
• 3/4 cup olive oil
• Salt and ground black pepper to taste

Place all ingredients in a blender or food processor then process until smooth. Use as a dip or sauce for fresh pasta or cooked meat.

Add some life to ordinary home-cooked meals with these appetizing herbs and spices sauce recipes!

Food - Do You Know Your Pasta?

Let's take a closer look at all the various kinds of pasta which is ready to eat and what they are used for.

Spaghetti. This is an easy one. It's one food that we all know and love. Spaghetti comes in a box, or a bag, in long thin strands. You cook it in boiling water and mix it into your favorite spaghetti sauce recipe.

Ravioli. Here is another pretty easy one for everybody. Ravioli is a small, square shaped pasta that is stuffed with several different fillings like meat, cheese, mushrooms, sausage, etc. Ravioli can be topped with tomato sauce and can even come toasted.

Macaroni. One of the all-time favorites! Macaroni is a small, hollow tube pasta. It is used mainly in cooking macaroni and cheese.

Cannelloni. Cannelloni is also a hollow tube pasta, but it is much larger than macaroni. Cannelloni is stuffed with different meat sauce mixtures and also will have various cheeses baked in the middle.

Linguine and Fettuccine. These pastas are know as ribbon noodles due to the fact they are long, stringy and flat. They can come in many different lengths. These noodles are a delicious food with creamy sauces mixed onto them such as Alfredo sauce.

Tortellini. Tortellini is yet another type of stuffed pasta. They come in half circle pieces that are folded over and stuffed with meat, cheese, sausage, or other ingredients. You can also pour your favorite sauce over the top of this delicious food.

Vermicelli. Vermicelli is a very fine, thin string of pasta. It is also known as "angel hair" pasta. It can be used with a creamy sauce of your choice, or used with other items such as crab, or shrimp. Many times vermicelli is formed together to form a type of nest that will hold the crab, or shrimp on top of it.

Conghiglie. This pasta is shaped like small shells. There are many different sizes of conghiglie. From tiny pasta shells that are good for using in soups, to larger sizes that can be stuffed. This type of pasta is a favorite food in pasta salads.

Farfalle. Farfalle is a pasta that is bow shaped and also used mainly in different pasta salads.

Fusilli. Fusilli is a thin spiral shaped pasta that is good in pasta salads. It is also good with different styles of sauces.

Lasagna. Lasagna is perhaps the best of all the different pastas. These are long, wide strips of pasta that are layered with fillings between them. These fillings can include meat, sausage, cheese, mushrooms and about anything else you can think of. More cheese is piled on top and then baked in the oven.

This list should help you the next time you see a pasta that you're unfamiliar with. No matter what shape or size, pasta is a favorite on everyone's list of great tasting foods!

Chicken Pasta Bake

You happen to be longing for a satisfying and enjoyable meal for tonight? The comfort of a hot, gooey chicken fresh pasta bake embellishing the dinner table is the best solution for this kind of situation.

This specific recipe is quite reminiscent of chicken pot pie. It calls for cooking up a pasta dish sufficiently good to be served alone then stacking on another layer of ease and comfort by baking it in bread crumbs. If this may sound like it's clicking the mark for you, this is how you could serve your very own up tonight!

Ingredients for Chicken Pasta Bake

• 1-2/3 cup uncooked egg noodles or quite similar pasta 
• 3 Tablespoons butter 
• 1 stalk of celery 
• 1/4 cup onion 
• 2 cans condensed cream of chicken soup 
• 2 cups shredded Cheddar Cheese
• 2 cups milk
• 1 one lb bag frozen peas/carrot mix
• 3 cups cooked, cubed chicken
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup Italian bread crumbs

Cooking the Pasta and Vegetables

When you've got vegetables that could be easily acquired fresh from a store nearby and especially if they are in season, it's best to utilize them. Of course, there is always the option of frozen veggies too when they aren't in season or maybe the current costs are too high. In this recipe, we'll be utilising both fresh and frozen vegetables.

Begin by dicing up the frozen vegetables as well as the fresh veggies. When you're done chopping, put the vegetables away and off to one side.

As soon as that's done, it's about time to start cooking the pasta. You can utilize egg noodles or make your own pasta noodles, though it is probably better to use shorter pasta for example macaroni or rigatoni as you will probably be baking it later and it'll be less difficult to balance where the pasta is.

Take a large pot of water into a boil at a high temperature. Add in whatever pasta you're using and cook until slightly tender. Dependent upon the size and thickness of the pasta, this could take anywhere from around 8-12 minutes. As soon as tender, drain the noodles in a colander then put back into the pot away and off to the side.

This is a good time to start preheating the oven to 350 degrees. Given that you'll be baking soon, this could give your oven plenty of time to heat up and be all set once when the pasta is perfectly ready.

Cooking the Chicken Pasta

Pre-heat the oven to 350 degrees.

Your vegetables are cut, your noodles are already boiled perfectly and also your oven is heating, so it's time to start assembling the pasta bake filling.

Pick up a medium size saucepan and put butter inside it on medium heat. Have the butter melt completely. Add some onions and celery that you chopped up earlier to the melted butter. Cook for roughly 5-6 minutes permitting the veggies to get coated evenly with the butter during this time period.

The soup, milk along with the cheese can be put in at this time. Now it's starting to look really good while the sauce begins to thicken and become progressively more creamy with every mix. Stirring should continue until all the cheese has fully melted.

Now dump the frozen vegetables, filling mixture, and chicken on the pot together with the pasta inside it. Give it time to cook over medium heat adding salt and pepper for flavoring. Continue mixing and tasting till you feel it has attained the taste you are looking at.

Baking the Chicken Pasta Bake

Spray a 9 x 13 pan with non-stick cooking spray and add the chicken pasta mixture into it. Put on a good layer of bread crumbs all over the top, covering the filling thoroughly.

After 30 minutes or so, the chicken pasta bake should have a fantastic golden crust and be all set to pull out off the oven. Though the smell can be alluring, it is probably far better to wait a bit of time and permit it to cool off before serving. After it is cooled, share this stress-free dish with all of the ones you love!

Baked Penne with Roasted Vegetables

                                          Baked Penne with Roasted Vegetables
Ingredients

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 summer squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix or herbs de Provence
• 1 pound penne pasta
• 3 cups marinara sauce (store bought or homemade)
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

Directions

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

 Checkout here for  Oven Baked Pasta.