Meatless Monday - Game Day Edition
Today’s a special #meatlessmonday for a few reasons. First, Happy Founders Day to the ladies of Delta Sigma Theta Sorority, Inc. (OO-OOP sorors) and it’s the NCAA National Football Championship (Geaux Tigers). While celebrating either, these quick bites will entertain your guest!
Blue Buffalo Brussels Sprouts
Ditch the wings and up the greens!
What you’ll need:
1 lb. Brussels sprouts, halved
2 tbsp. extra-virgin olive oil
Tony Chachere (to taste)
Garlic powder (to taste)
Onion powder (to taste)
Freshly ground black pepper
1/4 c. blue cheese crumbles
¼ c. buffalo sauce
How to:
1) Preheat oven to 425°. On a large baking sheet, toss brussels sprouts with olive oil, garlic, Tony’s and onion powder then season with salt and pepper.
2) Bake until brussels are tender and charred, 30 minutes. 3. Drizzle with buffalo sauce and sprinkle with blue cheese crumbles. Serve warm and after crumbles have melted.
Chips and Queso
Cheesy goodness in one bite! Spice it up by frying some jalapeños or top with sour cream and quac!
What you’ll need:
1 pound white American cheese cubed
1/2 cup half and half
1/2 cup heavy whipping cream
1/4 cup salsa verde
Hot sauce (optional; to taste)
Pico de Gallo (optional)
Tortilla chips
How to:
1) Place the American cheese, salsa verde, heavy whipping cream and half and half in a pan over medium heat. Cook, stirring occasionally, until melted and smooth.
2) Serve immediately, topped with pico de gallo if desired.
7 Layer Dip
This dip is one of my go-to’s for large parties. It serves so many and is perfect for a multitude of reasons.
What you’ll need:
1 (16-oz.) can refried beans
2 1/2 c. guacamole
1 (16-oz.) jar chunky tomato salsa
2 1/2 c. sour cream
2 tbsp. taco seasoning
Juice of 1/2 lime
1 c. shredded Monterey jack
1/2 c. shredded cheddar
2 c. shredded lettuce
1/2 c. pico de gallo
1/4 c. sliced black olives
Chopped cilantro, for garnish
Tortilla chips, to serve
How to:
1) Spread refried beans in an even layer in the bottom of your serving dish. Spread guacamole on top of the bean layer. Top with a layer of salsa.
2) In a medium bowl, stir together sour cream, taco seasoning, and lime juice. Spread in an even layer on top of the salsa.
3) Sprinkle Monterey jack and cheddar in an even layer over the sour cream.
4) Top with shredded lettuce, pico de gallo, cilantro and black olives. Serve with chips
Falafel Bites
A Meditteranean twist to party food! You can even pop these in the air fryer for a healthier option.
What you’ll need:
1 can chickpeas
1 onion, chopped
2 tablespoons fresh parsley
2 tablespoons fresh cilantro
6 cloves of garlic1 teaspoon baking powder
4-6 tablespoons flour
Vegetable oil for frying
Seasoning to taste:
Cumin
Salt
Pepper
Tony’s
How to:
1) Place the drained, uncooked chickpeas and the onions in the bowl of a food processor with parsley and dry seasonings. Mix/ blend well.
2) Add in the baking powder and flour then pulse.
3) Move to a bowl, covered and refrigerate for several hours.
4) Form the chickpea mixture into balls about the size of walnuts.
5) Heat 3 inches of oil to 375ºF in a deep pot. Fry about 6 balls at once for a few minutes on each side, or until golden brown.
6) Drain excess grease and serve!
Classic Hummus
This dip pairs perfect with the falafel recipe. You can even serve with your favorite veggies, pita bread or chips.
What you’ll need:
1/3 cup tahini
4 tablespoons cold water
2 tablespoons extra virgin olive oil
4 cloves garlic, minced
Juice of 1 lemon
1 (15 ounce) can chickpeas
Seasonings to taste:
Ground cumin
Sea salt
Optional toppings:
Olive oil
Fresh parsley
Paprika
Toasted pine nuts
Kamalata Olives
Sundried tomatoes
How to:
1) Add tahini, cold water, olive oil, cumin, salt, garlic and lemon juice to a food processor. Puree until smooth.
2) Mix in the chickpeas. Puree for 3-4 minutes, pausing halfway to scrape down the sides of the bowl, until the hummus is smooth.
3) Serve immediately, garnished with your desired toppings.