Super Bowl Sunday has got to be one of the biggest food holidays of the year. Wings, chips, dip, beer. I myself am known to indulge despite my lack of interest in everything but the commercials and adorable Puppy Bowl show.
A good snack is key to enjoying a holiday mainly based around food and competitive sports. But you don’t need to sit around and eat like a cave man. Wings are great, of course. I could eat my weight in wings. Although why not go for something a little more sophisticated? Serve these poppyseed chicken salad bites if you want to class up your game-day party a little. They pack a flavor punch that will leave you satisfied and not regretting the decision of choosing cute foods over saucy and sloppy foods.
I’m not really big on salads. They’ve always felt a little bit like rabbit food to me. And I’ve found it hard to really enjoy one. But a few weeks ago, my mom visited and we made this roasted romaine. I still maintain my stance on salads. Considering this isn’t technically a “salad” and all. See, I can enjoy this roasted romaine because it really isn’t dressed up at all. Just a little balsamic dressing and a sprinkle of parmesan on top to give it a nice little salty kick. It’s as simple as it gets but packs a big flavor punch.
But I refuse to call it salad. It’s just roasted romaine. Delicious, slightly wilted, still crisp but warm romaine.
I’m not really an avid dieter. Let’s just be up front about the fact that I love sweets, junk food, goodies, soda. You know these things about me already. I don’t like changing my eating habits. I’m a junk food junkie and I’m pretty ok with it.
Until the time comes when I’m not ok with it. When I feel like I’m going to fall asleep at my desk because I’ve eaten too much crap. Or the time when I feel like I’m going to be sick because I’ve eaten a creme brulee and a giant handful of chips. Those times, I actually find my body craving something non-horrific. My mind wants to rebel against the fact that my body needs freshness. Vibrance. Vegetables. But after a while, I have to give in. I’ll give in just a little here and there, if I must. Starting with lunch.
I find that if I eat a big, fresh lunch that has vegetables and fruit instead of sugars and unpronounceable ingredients, I can actually power through the day. If I’m going to start giving in, it’s going to be at lunch time.
We get a small, nine pound turkey for Thanksgiving every year. And even then, we have tons of leftovers. I’m not really a leftover type of person. I wish I were a leftover person. It’d probably save us a couple of bucks here and there if I could eat the last of the mashed potatoes or the leftover pasta we always end up with. But at Thanksgiving, you HAVE to eat leftovers. You can’t not do something with all of the turkey. It’s against the law.
Usually, I just slice up the turkey pieces and we all just sort of pick at it over time, like a bunch of scavengers. This year, we went with pot pie instead. We had all the vegetables and the turkey so why not? It also made great use of the extra biscuits that were left. This pot pie sandwich was a great way to use up the last of everything we had. Perfecto! Now I have way more room in my fridge!
Ever since my first experience with homemade tater tots, I’ve been on a serious kick. I want to make them and eat them all the time. I guess it is the kid in me coming out. Either way, homemade tater tots are totally awesome.
We had some for lunch over the weekend after a morning of serious cleaning and grocery shopping. What can I say? We needed the nourishment. I added in some cheddar and they absolutely hit the spot. Even though it made a huge serving per person, I could have eaten more. Tater tots are seriously dangerous. Tater tots loaded with cheddar cheese are even more dangerous. Be aware, you’ll devour.
Preheat oven to 375 degrees. Line a baking sheet with foil and set aside.
In a food processor, slice potatoes into thin slivers. You can also grate them if you choose but I am far too lazy for that. Transfer the potatoes to a large towel. Wrap the towel around all of the potatoes, hold them over the sink and squeeze like a sponge to rid the potatoes of all their moisture. Transfer the potatoes to a bowl.
Add the cheddar cheese, salt, pepper and flour to the potatoes and mix well.
Heat about ¼ to ½ inch of oil in a frying pan over medium high heat.
While the oil heats, form your tots. Take a large teaspoon full of potato mixture and mold it into a tot shape.
Drop the tots into the pan and fry them until golden brown. Flip and repeat with the other side then transfer to a paper towel-lined plate.
Once all finished, transfer the tots to your baking sheet and bake for about 10 minutes. This will ensure they are completely cooked through and will be very crispy.