As I've mentioned in previous posts, I love watching football. There really isn't a better way to spend a winter weekend than with your friends eating, drinking and lounging on the couch watching football. Since moving back to Chicago 3 years ago, I have hosted my friends for a Superbowl party. I love hosting for 2 reasons: I'm guaranteed food that I can eat & drink and at the end of the night when I am super full, I'm already in the comfort of my own home. This year (unlike the 2008 Giants win), I was disappointed by the Colts loss, but thoroughly enjoyed winning squares and eating delicious Gluten-free food.
Some of the items that I contributed were a 7 Layer Dip, Chili, Cornbread Muffins, and Brownies.
7 Layer Dip*
2 cloves garlic, diced and mashed
2 tsp salt
1 15 oz can black beans, drained
1 15 oz can pinto beans, drained
2 tsp chili powder
2 tbsp water
1 tbsp extra-virgin olive oil
2 cups shredded Cheddar
2 ripe avocados
1 jalapeno, finely chopped
2 cups chopped romaine lettuce
1 1/2 cups nonfat yogurt
1/2 cup fresh cilantro, chopped
3 ripe Roma tomatoes, diced
5 scallions, thinly sliced
Layer 1: In a food processor, blend beans, garlic, chili powder, water and olive oil together. Spread on the bottom of your dip serving plate.
Layer 2: Add the shredded cheese.
Layer 3: In a small bowl, mash together avocado and jalapeno with a fork. Spread over cheese.
Layer 4: Add the shredded lettuce on top of avocado mixture.
Layer 5: In a small bowl mix yogurt with cilantro. Pour over lettuce.
Layer 6: Sprinkle tomato over lettuce mixture.
Layer 7: Sprinkle scallions over tomato.
*This recipe was inspired by The Food Network 6 Layer Dip.
Easiest Chili Ever*
1 - 1 1/2 lb hamburger
1 small onion, diced
1 15 oz can Hormel Chili (yes this is gluten free)
1 can kidney beans
1 can tomatoes
1 tbsp sugar
1 can tomato juice
2 tsp chili powder
1. In a deep saute pan, brown hamburger with onions. Once cooked through, drain and place back in saute pan.
2. On medium heat, stir in Hormel Chili, kidney beans, tomatoes, tomato juice, sugar and chili powder. Bring to a boil, then reduce heat and let simmer for an hour (or place in crock pot on high for an hour or low for 2-3 hours). If chili gets too thick before you are ready to eat, add in some extra tomato juice.
3. Serve with cornbread, sour cream and shredded cheese (or anything you like).
*Recipe compliments of Erin's Mom, Go Kendra!
Jalapeno Cheddar Cornbread*
1 cup rice flour blend**
1 cup cornmeal
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2/3 cup buttermilk
2 eggs & 1 egg white
2/3 cup can creamed corn
1 cup grated cheddar
3 scallions, sliced
1 jalapeno, finely chopped
*Recipe adapted from Robyn Russell's Gluten Free and Easy
**Rice Blend: 2 cups white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour
1. Preheat oven to 375 degrees and grease 12 muffin tins.
2. In a medium bowl, sift all the dry ingredients together.
3. In a separate large bowl, whisk together eggs and buttermilk. Then stir in dry ingredients a 1/3 at a time.
4. Stir in creamed corn, cheese, scallions and jalapeno until completely mixed.
5. Using an ice cream scooper, distribute batter into 12 muffin tins.
6. Bake until lightly browned (25-30 minutes).
7. Serve with Chili.
Gluten Free Brownies
The Craving Place Ooey Gooey Chocolatey Chewy Brownie Mix
1/3 cup oil
1 cup water
1. Preheat oven at 350 and grease a 9x13" pan.
2. Mix all ingredients together and pour into pan.
3. Bake for 30-35 minutes.
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