Hooray, it's football season! What are your fav recipes for game day munchies?

H

heather_in_sf

Well-known member
I like to make brushetta since it's so easy and there are so many great recipes on the swap now, and sometimes I make "supper nachos".

But I need to expand my repertoire, so what are your T&T favorites?

 
I'm making gumbo for Saturday! i have just finished

cooking my chicken and making my stock. My house smells soo good!

 
REC: Tortilla-Basil Pinwheels

I've had this in my files for ages - haven't gotten around to trying it, but it sounds great and had excellent reviews.

TORTILLA - BASIL PINWHEELS

Source of Recipe: Better Homes and Gardens

INGREDIENTS:
3 7-or 8-inch tortillas
1 5.2-ounce carton Boursin cheese OR semisoft cheese with garlic and herbs
12 large fresh basil leaves
1/2 of a 7-ounce jar roasted sweet red peppers, cut into 1/4-inch wide strips
4 ounces thinly sliced cooked roast beef, ham, or turkey
1 tablespoon mayonnaise or salad dressing

Fresh basil leaves to garnish (optional)

DIRECTIONS:
1. Spread each tortilla with one-third of the cheese. Cover cheese with a layer of the large fresh basil leaves. Divide roasted red sweet pepper strips among the tortillas and place them over the basil leaves 1 to 2 inches apart. Top with sliced meat. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla.
2. Roll the tortillas up tightly, jelly-roll style. Wrap each roll in plastic wrap. Chill 2 to 4 hours to blend flavors.
3. To serve, remove the plastic wrap and cut each of the rolls into 1-inch slices (make diagonal slices, if desired). Garnish with additional fresh basil leaves, (optional). Skewer each of the cut rolls on frilly picks or short decorative skewers, if desired.

Makes about 24 pinwheels.

 
Two T&T REC: "Bruschetta With Roasted Peppers and Goat Cheese" & "Spinach Stuffed Mushrooms"...

These are both great. Let me know if you're interested and I'll post them.

 
Chicken- the funny thing that noticed is that only the seafood

recipes called for okra. I thought it was in all gumbo. Oh well. I don't care for it anyway.

 
Here ya go, Heather: "Bruschetta with Roasted Peppers and Goat Cheese"

BRUSCHETTA WITH ROASTED PEPPERS AND GOAT CHEESE

INGREDIENTS:

2 large red sweet peppers
1 large yellow sweet pepper
4 tablespoons extra virgin olive oil
Salt and black pepper, freshly ground
Fresh basil leaves, a generous amount, roughly torn or coarsely chopped
8 - 9 thick slices French baguette OR 8 - 9 thick slices country bread
3 - 4 large cloves garlic, peeled and cut in half
Extra virgin olive oil for drizzling, (optional)
5 1/2 ounces soft goat cheese, roughly chopped

DIRECTIONS:

1. Preheat the broiler. Roast peppers on an unoiled baking sheet until they start to collapse and the skins blacken, about 15-20 minutes. Turn occasionally so they blacken on all sides. (Or roast them in a preheated oven at 375 F). When done, leave the broiler (or oven) on.
2. Transfer peppers to a bowl and cover with plastic to trap moisture, or put them in a closed paper bag and put the bag in a bowl to catch the leakage. Leave for about 15 minutes or until cool enough to handle.
3. Peel the peppers and remove the stem and seeds.
4. Cut the pepper flesh into strips and place in bowl. Mix in 4 Tbsp olive oil, salt, black pepper, and fresh basil.
5. Lightly toast bread on both sides under the broiler (or in the oven) until golden brown; should be browned on the edges, and lighter in the middle. ***If using the broiler to toast the bread, keep a close eye on it; it will brown fast, around 50 seconds or less per side.
6. Rub hot bread with the cut side of the garlic cloves.
7. Sprinkle with salt, black pepper, and a little olive oil, (optional) - (I omit this step).
8. Lay the sweet pepper/basil mixture on top and crumble the goat cheese over it.
9. Drizzle over a little more olive oil, (optional) - (I omit this step).

Adapted from my files.

 
Spinach Stuffed Mushrooms...

SPINACH STUFFED MUSHROOMS

(I rubbed the mushrooms with a little salt to give them extra flavor).

INGREDIENTS:

1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated, approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake for 15-20 minutes.

6 servings or 24 mushroom caps

posted by Bergy, Recipezaar - Edited by Meryl

 
Yuk, I'm with you on okra, but hubby likes it, he was raised on the stuff, so I make two pots!

 
OSU Buckeye fans will be feasting this weekend on...

Well macerated and blackened fillet of Univ. of Cincy Bearcats, served rare on burnt toast.

 
The Championship Patriots' fans at my house get a full meal at half-time

I put out the usual snacky-type stuff, but at the 1/2 I always set out a full meal. Something easy like lasagna, golumpki, pot roast, accompanied by salad and bread. That way, I get to watch too.

 
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