Friends Super Bowl Sunday is almost here, like me I'm sure many of you are going to throw a Super Bowl Party.
Are you ready ? I sure am.
I came across some wonderful finger food recipes and a fun and exciting cocktail to share with your family and friends.
Super Bowl Cocktail: TOUCHDOWN source listafterlist.com
Here is how you make this alcoholic Super Bowl drink:
4 oz bourbon
8 oz lemonade
8 oz iced tea (unsweetened)
Combine bourbon with iced tea in a mixing glass filled with ice. Strain equal parts into two Hurricane glasses filled with ice. Top with lemonade. (Makes two 12-ounce servings.)
Confetti Quesadillas with Colby and Monterey Jack Cheese source 3aday.org
12 soft corn tortillas*
1 cup (4 ounces) shredded part-skim Monterey Jack cheese
1 cup (4 ounces) shredded part-skim Colby cheese
1/2 cup fresh corn kernels or black beans
1/2 cup coarsely chopped cilantro
1 red bell pepper, finely minced
1 jalapeño pepper, finely minced
Cilantro Yogurt "Sour Cream"
2 cups plain nonfat yogurt
1/4 cup finely minced cilantro
1/2 teaspoon salt
Preheat large skillet over low heat.
Line up six tortillas. Divide cheese, corn, cilantro and peppers between the tortillas, then cover each with a second tortilla.
Place a tortilla on the dry skillet or grill and warm until cheese is melted and tortilla is slightly golden, about three minutes. Flip and cook other side until golden, about one minute. Repeat with remaining quesadillas. Cut each into 6 wedges.
Serve each wedge with a dollop of Cilantro Yogurt "Sour Cream."
Makes 36 wedges.
Cilantro Yogurt "Sour Cream": Line a large strainer with a coffee filter or paper towel and place over a mixing bowl. Pour in yogurt and let sit until some of the liquid has drained away and the yogurt is the consistency of sour cream, about one hour. Transfer to small mixing bowl; stir in cilantro and salt. Makes about 1 1/2 cups. ( Straining yogurt gives you a no-fat version of sour cream with a light tang that blends nicely with cilantro. Try it with chili and other spicy dishes as well.)
* Flour tortillas (6 to 7-inch size) can be substituted for the corn tortillas.
Baked Parmesan Garlic Chicken Wings source Recipezaar.com
Spicy Chicken Appetizer Pizza source tasteofhome.com
12 ServingsPrep: 25 min. + marinating Bake: 15 min.Ingredients
1/2 cup rice vinegar
1/4 cup reduced-sodium soy sauce
1 cup chopped green onions, divided
4 garlic cloves, minced
3 teaspoons Crisco® Extra Virgin Olive Oil or Canola Oil, divided
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon cornstarch
1 prebaked 12-inch thin pizza crust
1/4 cup shredded Monterey Jack cheese
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons sliced almonds
Directions
In a small bowl, combine the vinegar, soy sauce, 1/2 cup onions, garlic, 1 teaspoon oil, pepper and cayenne. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
Drain chicken, discarding marinade. In a large nonstick skillet over medium heat, cook chicken in remaining oil until no longer pink. Combine cornstarch and reserved marinade until blended; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Place the crust on an ungreased baking sheet; top with chicken mixture. Sprinkle with cheeses. Bake at 400° for 12 minutes. Top with almonds and remaining onions. Bake 2-3 minutes longer or until cheese is golden brown. Yield: 12 slices.
Nutrition Facts: 1 slice equals 143 calories, 5 g fat (1 g saturated fat), 19 mg cholesterol, 327 mg sodium, 15 g carbohydrate, 1 g fiber, 10 g protein.
A Delicious dip recipe for your chips: Bacon Dip source:cdkitchen.com
Bacon Recipe Dip
Time Out For Dessert: Butterfinger Cupcakes source:cooksrecipe.com
Happy Super Bowl!!
Lisa
LWC for ShesDaily.com
Disclosure: the above publication is for entertainment purposes only. Images courtesy Google.
