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Make Game Time Your Time: Be the MVP (most valuable party) host!

Goodies take the gridiron at your sports viewing party.

Much like a quarterback leading a team to victory, being a host of a successful Game Day party will come down to preparation and teamwork. Now that we know Seattle and Denver will be playing in the Big Game, it’s time to start planning for your football viewing party. With the right preparation, you’ll easily be the MVP (most valuable party) host and – most importantly – you’ll be able to relax and enjoy game time with your guests.

Game Time Strategy

First, you’ll need a game plan for your party. You don’t want to worry about breaking glasses, doing dishes or being stuck in the kitchen when it’s time for the kickoff. Keep your party supplies basic, including:

a tablecloth (or astro turf) that will serve as the gridiron for your #GameTimeGoodies
disposable paper cups that can double as snack holders
napkins (or paper towels) for any fumbles your guests may make
paper plates and/or bowls for larger food items

Your menu also needs a game plan. You want food that will please the crowd, but easy for you to prepare and serve. And you don’t want to spend a fortune. Here are some considerations as you map out your football food strategy:

if kids will be attending, smaller portions will reduce waste
a crock pot will be your guard on the gridiron, letting you prepare food in advance and keeping it warm until the game ends
create a beverage station (or a beverage stadium!) with ice, cups and supplies so guests can serve themselves
pre-pour some snacks into small cups to make it easy for guests to start nibbling in the stands
decide if you want to serve the entree or main foods at kickoff or the half-time show [I recommend serving snacks immediately when guests arrive, and your entree(s) at kickoff. Then at the start of half-time, it’s easy to break out dessert.]

I found all of my Game Day party food supplies at my local Walmart, including:

DiGiorno Rising Crust Pizza (Supreme, 4 Cheese, 3 Meat, and Pepperoni) — on Rollback for $4.50
Stouffers Party Size Lasagna with Meat & Sauce
Hot Pockets Pepperoni Pizza with Garlic Buttery Seasoned Crust (12-value pack)
Hot Pockets Ham & Cheese with Croissant Crust (12-value pack)
Edy’s Limited Edition Touchdown Sundae Ice Cream
Nestle Crunch Dipped DRUMSTICK Cones (my DRUMSTICK kryptonite is the vanilla filled with caramel!)

Cooking for your guests is fun. But not if you’re stuck in the kitchen during the Big Game. So I suggest making a hot dip that can work with many snacks, like potato chips, pretzel rods or sticks, tortilla chips or even veggie sticks. I found a (new to me) flavor of Hot Pockets with a pretzel crust at Walmart that I was dying to try. I cooked them per instructions on the box. Then I cut them into 8 dipping strips to use with my hot queso blanco dip. Together they were a football fiesta of flavor in my mouth.

Here’s how to make the queso blanco dip. You’ll need:

16 ounces queso blanco (white American cheese), cubed
4 ounces salsa (choose your favorite spice level)
4 ounces beer

Combine the ingredients in a small crock pot on low heat. Cook for about 1 hour, stirring occasionally.

To keep dishes to a minimum, I recommend using disposable paper cups to ladle the queso blanco dip into. Then let guests take their favorite dippers and put inside the cup. It makes for a very portable and mess-less snack.

Fun should be the underlying theme for any party. But with a large crowd, you want to keep food prep to a minimum. An easy “upgrade” that can be a conversation piece is making a pepperoni football on top of your DiGiorno pizza before popping it in the oven. You can see from the images below that I took a 4-cheese pizza and layered 20 pepperoni in the center and topped it with thin strands of mozzarella string cheese. Then bake according to package directions.

And about 20 minutes later you have hot, bubbling and deliciously gooey pizza for the entire team!

Hot Pockets make a popular and easy entree alternative. I found some printable hot food holders on the Internet that I printed out and taped together. It acts like a safety for the Hot Pocket by deflecting any fumbles.

I suggest keeping dessert simple. At the start of half time, break out the Nestle Crunch Dipped DRUMSTICK Cones and Edy’s Touchdown Sundae Ice Cream. It’ll only take 5 minutes to set up, which means you’ll be back on the sofa before the start of the half-time show. Yeah!

Put the DRUMSTICKs, tops down, on top of some ice in a medium-sized bowl. That will keep them cold until your guests grab them. But we both know they’ll be long gone by the time the ice has even begun to melt!

And setting up an Edy’s ice cream station is simple, too. Scoop the ice cream into small bowls, ramekins or coffee cups. Let your guests top with hot fudge or sprinkles, as they wish. They grab a spoon and go! You could even use the disposable paper cups to reduce the dishes to wash after the game.

How Do You Avoid The Quarterback Scramble?

A great party takes teamwork. Share your favorite Game Day party planning tips, favorite #GameTimeGoodies or which team you’ll be rooting for during the Big Game below.

Kitchen Confessions

2014: Getting Back On Track with Lean Cuisine #WowThatsGood

Are you still feeling a bit ‘hung over’ from the holidays? I am. It’s so easy to over indulge at family gatherings and social functions with sweets and other foods that are better for you in moderation. But feeling guilty isn’t going to solve anything. The hardest thing for me to do in any aspect of my life is to achieve balance. I’m usually an ‘all-in’ kind-of-guy, whether it’s at work, with family and friends – anything. Achieving balance within each part of my life and among each of those parts is a personal challenge for me. Especially when it comes to a balanced approach to eating. I want to start 2014 strong by making a conscious effort toward getting back on track. Nestle® has a number of products, especially an expanded line of Lean Cuisine® prepared foods, snacks and Skinny Cow® chocolates, that I’m going to lean on to make the process a little less daunting.

I practically lived on Lean Cuisine back in college, especially the Spaghetti & Meatballs and Meatloaf & Mashed Potatoes. They were affordable (important for a college student with no real income), well-portioned and quite tasty. After college, when I first started working in downtown Chicago’s Financial District, I depended on Lean Cuisine for a quick, affordable and satisfying lunch. Eating out everyday was expensive, and trying to get out of a skyscraper building just to grab a quick bite would take at least 20 minutes each way. That’s anything BUT quick! And there weren’t many healthy options that were easily accessible, so Lean Cuisine was a great option. I remember stocking up my freezer with Lean Cuisine’s Swedish Meatballs at least once a month to have on hand for lunch at the office. And their French bread pizza was my go-to late night snack of choice!

Fast forward to 2014. While I want to be conscious of my meal choices, some things I’m not going to give up…like my morning coffee. Before I started using CoffeeMate®’s Sugar-Free French Vanilla creamer, I’d use sugar and half-and-half to create a cafe au lait concoction. But with Sugar-Free French Vanilla creamer, I don’t have to add anything else. That’s a great way to reduce some of the excess sugar that can sneak into your food and drink.

Getting Back On Track

One of the things that can shoot down any attempt to make better meal choices is poor planning. So I made myself a list of what I needed and headed off to my local Walmart to stock up my freezer. I was pleasantly surprised that in addition to the classic Lean Cuisine meals I have loved for years, there are several new cuisine lines featuring a staggering array of choices, including:

LEAN CUISINE® Morning Collection™ Turkey Sausage English Muffin [I can’t wait to try this!]
LEAN CUISINE® Simple Favorites™ Macaroni and Cheese
LEAN CUISINE® Wrap ADDITIONS™ Creamy Balsamic Chicken
LEAN CUISINE® Culinary Collection™ Sesame Chicken
LEAN CUISINE® Culinary Collection™ Three Cheese & Spinach Stuffed Pretzels

Here are some of my favorite Lean Cuisine dishes, snacks and Skinny Cow chocolate treats. You can tell when you see them, and especially when you taste them, that they’re all made with quality ingredients.

The Skinny Cow divine filled chocolates are available at Walmart. My favorite is the milk chocolate filled with caramel!

As you can see, the actual Lean Cuisine Sesame Chicken dish looks exactly like the image on the packaging (below).

See what I mean! And I could taste the top quality of the sesame breaded chicken tenderloins. #WowThatsGood

Lean Cuisine Wrap Additions Creamy Balsamic Chicken 1

It was fun putting together the creamy balsamic chicken wrap. It takes about 30 seconds to spread out the balsamic…

Lean Cuisine Wrap Additions Creamy Balsamic Chicken 2

…then add the Lean Cuisine chicken and veggies…and you’re ready to roll the wrap. There’s enough for two small wraps or one large wrap!

Lean Cuisine Culinary Collection 3 Cheese and Spinach Stuffed Pretzels

Every balanced meal program needs snack options. And I fell in love with these stuffed pretzels. They look a bit small right out of the package, but they puff while they’re being cooked in the microwave. Totally satisfying! Each box has two servings — just in case you want to share. Sharing is not mandatory!

Right now, Lean Cuisine is offering a 10-Day TRY-IT program which includes:

Personalized menu of 10 dishes via email
Lean Cuisine coupon for a buy-9-get-1-free offer via email
Access to a special offer Skinny Cow coupon (up to $5.49).
Entry into the Ultimate TRY-IT Sweepstakes for a chance to win $10,000

It’s simple to participate. Enjoy Lean Cuisine protein-packed dishes for 10 days. If you don’t feel great after 10 days, Lean Cuisine offers a money-back guarantee.

I’m on Day 3 of the 10-Day TRY-IT program, and so far my favorite has been the stuffed pretzels for a snack and the sesame chicken for lunch. Share your favorite Lean Cuisine dish in the comments section below, and let’s get back on track together!

Entrees

My Latest Mariano’s Adventure: Tex-Mex Rice Bowl with Salsa Fresca

$tex mex rice bowl #shop$

With the recent shakeup in the Chicagoland grocery store landscape, I’m glad I can still count on #MyMarianos store in Jefferson Park. The store has ample parking, it’s clean and the aisles are wide, easy to navigate. The selection? It’s HUGE! Chicago has a reputation as a melting pot of global cultures, and I think Mariano’s does a good job of living up to that reputation by having such a wide variety of global cuisines and ethnic foods. It’s a bit like an Epcot for foodies. And their latest innovation is Mariano’s health key™ System, which simplifies the shopping experience and makes it easier to put healthier food in my cart.

With so many new food products coming on the market these days, and classic foods being recalibrated to make them healthier (e.g. gluten-free or no salt added), I’m reading food labels more than the newspaper on some days. And I read the paper everyday!

I used to be near-sighted, so reading labels wasn’t an issue. As I get older, so do my eyes — and now I have reading glasses in addition to glasses for distance and driving. But I’m always leaving my reading glasses next to my favorite chair, so I’m having to read food labels at arm’s length at the grocery store. But not with Mariano’s health key™ System, thankfully. The labels are bold, color-coded and have large text that make them easy to read.

Mariano's health key™ System makes it easier to put healthier food in your cart #shop

Mariano’s health key™ System really does make grocery shopping easy.
The tags are big, brightly lit and have large text, so I can easily find healthier food options
– even when I forget my glasses!

If you’re like me, every now and then you need some new inspiration for dinner. I get Mariano’s weekly email newsletter that shares recipes and showcases local chefs, or I’ll go to the Community Page on their website to learn about in-store events and cooking demonstrations. For more information about Mariano’s health key™ System, visit the Mariano’s website or follow them on Facebook and Twitter.

On my excursion to Mariano’s this week, I decided to try a south-of-the-board-inspired dish quite popular throughout the Southwest. I used to live in Houston and Tex-Mex “anything” was always a popular item on every restaurant’s menu. So I wanted to take some of my favorite ingredients (brown rice and ground turkey) and create a healthier version of a Tex-Mex Rice Bowl.

$tex-mex rice bowl$

Tex-Mex Rice Bowl

First, I made a salsa fresca, which is also known as pico de gallo, with fresh tomatoes, onion, garlic, sweet peppers, olive oil, lime juice and cilantro. I got all of my ingredients for salsa fresca in place (mise en place) and I was off-and-running.

This portion of the Tex-Mex Rice Bowl recipe, the prep for the salsa fresca, takes about 15 minutes of cutting and dicing. After that, the recipe goes quite fast.

I tend to prefer mildly spicy foods, so I’m using sweet peppers in this recipe. But if you like something with more fire, definitely swap out the sweet peppers for jalapeno peppers. Combine all of the salsa fresca ingredients in a large glass or ceramic bowl.

Then set aside to let it marinate while you prepare the ground turkey and rice mixtures. Gather all of your ingredients and measure out the spices to make cooking a breeze:

$tex mex rice bowl ingredients mise en place #shop$

First you’ll cook the instant brown rice, following the package directions. Set aside.

In a large stock pot, heat the ground turkey over medium-high heat. Cook until done and stir to crumble. Stir in the water, chili powder, paprika, cumin, onion powder, garlic powder and cayenne pepper. Bring this to a simmer, then stir in the corn and black beans. Cook for about 2 minutes, then stir in the brown rice and cook for another 2 minutes.

Ladle the rice mixture into individual serving bowls. Top each bowl with salsa fresca and sprinkle with cilantro. I’ve found that when I have a large group or if your family has different levels of spice, heat they like that it’s best to let each individual add as much (or little) of the salsa fresca as they like to personalize their own Tex-Mex Rice Bowls. That way everybody gets what they want.

This Tex-Mex Rice Bowl recipe makes a large batch; enough for 8 to 10 people. If you have leftovers, freeze the turkey-rice mixture for up to 2 months in an airtight container. For any leftover salsa fresca, that will keep for only a few days in the refrigerator in an airtight container. Use leftover salsa alone or add to melted Cheddar cheese as a dip.

Tex-Mex Rice Bowl

Rating: 51

Cook Time: 25 minutes

Yield: about 8 to 10 servings

$Tex-Mex Rice Bowl$

This dish has many variations in texture, from the rice and beans to the corn and salsa fresca. Personally, I like to add a small dollop of creamy, cool sour cream on the top of a hot Tex-Mex rice bowl to help cleanse the palate from the spice.

Ingredients

For salsa fresca:

4 medium plum or vine-ripened tomatoes, diced

1 medium white onion, diced

1 clove garlic, minced

2 sweet peppers, seeded (with ribs removed) and diced (substitute with jalapeno peppers, if desired)

1 tablespoon olive oil

fresh-squeezed juice of 1 lime

2 tablespoons fresh cilantro, chopped

1/2 teaspoon sea salt

For Tex-Mex bowl:

1 pound lean ground turkey

16 ounces instant brown rice (about 4 cups, dry)

1/2 cup water

1 tablespoon chili powder

1 tablespoon sea salt

1 tablespoon ground black pepper

2 teaspoons paprika

2 teaspoons cumin

1 teaspoon onion powder

1/4 teaspoon garlic powder

1/8 teaspoon cayenne pepper

2 cups whole kernel corn

30 ounces black beans, rinsed and drained

4 teaspoons fresh cilantro, chopped

Instructions

Instructions for salsa fresca:

In a large glass or ceramic bowl, combine all ingredients and set aside to let it marinate.

Instructions for Tex-Mex rice bowl:

Cook instant brown rice according to the package directions; set aside.

Heat a large stockpot or Dutch oven over medium-high heat. Add the ground turkey. Cook until done, stirring to crumble. Stir in water, chili powder, paprika, cumin, onion powder, garlic powder and cayenne pepper. Bring to a simmer.

Stir in corn and beans. Cook for 2 minutes. Stir in rice and cook for 2 minutes.

Scoop rice mixture into individual serving bowls. Top each bowl with salsa fresca and cilantro.

Notes

I would rate the level of spiciness for this recipe at medium. If you prefer a milder spice level, reduce the amount of chili powder and cumin. If you like a very spicy dish, substitute jalapeno peppers for the sweet peppers.

The majority of prep time for this dish is for the salsa fresca. You could also make the salsa fresca in advance and keep in an airtight container in the refrigerator for up to 48 hours.

http://bakedchicago.com/tex-mex-rice-bowl/

Entrees

Ad: Crock Pot Chicken Vesuvio, Family-Style Recipe

With the arrival of the new year, like many of you I am looking to recalibrate my food choices to make up for the over indulgence of holiday goodies. One of my go-to ingredients is boneless, skinless chicken breast. I’m also trying to make good use of my slow cooker, so I have more time to shovel snow! I’d be joking if we hadn’t received 13+ inches of snow in the last 2 days with about 6 more inches to arrive over the next 24 hours. I guess that will be my cardio workout.

Before the snow storm hit, I made my way to my local Sam’s Club to stock up on pantry items. You can always find some really good deals on quality ingredients, and I love discovering new products. One of the new product lines that Sam’s Club is carrying in 2014 is NatureRaised Farms® Boneless, Skinless Chicken. If you’ve never heard of or used NatureRaised Farms® brand before, their products are quite remarkable.

I always prefer to focus on fewer, high-quality ingredients in a recipe to get the best flavor and nutrients possible. That goes for any recipe, sweet or savory. The NatureRaised Farms® chickens are vegetarian-fed, antibiotic-free and cage-free. There are no fillers, preservatives or artificial colors either. So I picked up a few packages of the Boneless, Skinless Chicken Breasts to make a big ole batch of Crock Pot Chicken Vesuvio, Family-Style. If you’d like to try the NatureRaised Farms® product before you buy, a select number of participating Sam’s Clubs will have in-store product demonstrations on January 4. Or for more information about NatureRaised Farms®, visit their website or find them on Facebook and Twitter.

The Origin of Chicken Vesuvio

It may surprise you that Chicken Vesuvio was born in Chicago. It’s an Italian-American dish typically made from chicken on the bone and wedges of potato. Both are sautéed with garlic, oregano, olive oil and white wine, then baked until the chicken’s skin becomes crisp. The dish would often be garnished with green peas for color. In many Chicago restaurants, you’ll often find the “Vesuvio” technique applied to other foods like Steak Vesuvio or Vesuvio Potatoes. The origins of the dish are widely attributed to the Vesuvio Restaurant, which operated on Chicago’s Wacker Drive in the 1930’s. The original recipe can be a bit heavy, because of the richness of certain ingredients, including olive oil, white wine and lots of potatoes.

Crock Pot Chicken Vesuvio

I wanted to make a Chicken Vesuvio that offered a healthier option by using a healthier cut of chicken (skinless) and lower-sodium broth, as well as replacing some of the potatoes with other nutrient-rich vegetables that pack a real flavor punch, like edamame, sun-dried tomatoes and sweet peppers. And by using a crock pot to cook the dish instead of the oven, it uses far less oil, chicken broth and wine. That makes this Crock Pot Chicken Vesuvio more moist and delicious.

I always find it easier to execute a new recipe by getting all of my ingredients in order: mise en place. “Mise en place” is a French phrase which means literally “putting in place,” as in set up. In addition to the protein-rich, all-natural chicken, the other star ingredients of Crock Pot Chicken Vesuvio are:

new, red potatoes

sun-dried tomatoes

sweet red and yellow peppers

and my favorite, edamame!

Use a sharp chef’s knife to Julienne the peppers and sun-dried tomatoes, as well as quarter the potatoes. Julienning is a simple technique that cuts food into short, thin strips. It not only looks great (we eat with our eyes first!) but also reduces the cooking time, while ensuring even cooking.

To get started, preheat a frying pan – lightly brushed with canola oil – on medium high heat. I used the sautée and browning setting on my 3-in-1 slow cooker, so I had one less dirty pan to wash. Score another point for Crock Pot Chicken Vesuvio! Take a barbecue or pastry brush and lightly coat one side of each chicken breast with canola oil. Then season the first side of the chicken breasts with a pinch each of salt, black pepper and Italian seasoning. Put the chicken breasts in the prepared pan, seasoned side down. Then repeat with canola oil and seasonings for the remaining sides of each chicken breast. Brown both sides of the chicken breasts (about 6 minutes per side).

Place the potatoes, edamame, peppers and sun-dried tomatoes inside the crock pot. Add the onion, garlic and remaining salt, black pepper and Italian seasoning. Pour in the chicken broth and white wine. [Because this dish requires less than a cup of white wine, I recommend picking a bottle of your favorite white wine to pair with this dinner. After pouring the half cup for the recipe, save the rest of the bottle to have with dinner!]

Gently stir until the ingredients are combined. Top the vegetables with the chicken breasts and cook for 3 hours on HIGH. You see, Crock Pot Chicken Vesuvio is really that easy!

Crock Pot Chicken Vesuvio, Family-Style

Cook Time: 3 hours, 12 minutes

Yield: 4 servings (1 chicken breast and approximately 1 cup of vegetables, each)

Crock Pot Chicken Vesuvio, Family-Style

Ingredients

2 tablespoons Italian seasoning

1 teaspoon sea salt

1 teaspoon ground black pepper

4 chicken breasts, skinless, boneless

1 tablespoon canola oil

1 pound small, red potatoes, scrubbed and cut into 4 or 6 wedges each

12 ounces edamame, shelled

1 cup sweet yellow and red peppers, julienned

1/4 cup sun-dried tomatoes, julienned

3 tablespoons minced onion

4 cloves garlic, minced

1/2 cup low-sodium chicken broth

1/2 cup dry white wine

1/4 cup fresh chopped parsley, optional garnish

Instructions

Lightly coat a frying pan with canola oil and place on a stovetop burner, set at medium high. Warm the pan for a minute; you want it hot to properly sear the chicken breasts.

Pat the chicken breasts dry with a paper towel. Using a barbecue or pastry brush, lightly coat the top of each breast with a thin layer of canola oil. Season with one pinch each of sea salt, black pepper and Italian seasoning. Place the chicken breasts in the hot frying pan, seasoned side down, and cook for about 6 minutes.

Immediately coat the remaining side of each chicken breast with canola oil. Again, season with one pinch each of sea salt, black pepper and Italian seasoning. Cover the pan with its lid until you're ready to turn the chicken breasts. After you turn the chicken breasts, cook for another 6 minutes, or until browned on both sides.

Place the potatoes, edamame, peppers, sun-dried tomatoes, onion, garlic and remaining sea salt, black pepper and Italian seasonings in a 4- to 6-quart slow cooker. Add chicken broth and white wine. Gently stir to immerse vegetables evenly in the broth-wine mixture. This will help the vegetables to properly steam and cook evenly. Top the vegetables with the chicken breasts.

Cover and cook on HIGH for 3 to 3 1/2 hours (or LOW for 6 to 7 hours), or until chicken and potatoes are tender.

Transfer the chicken and vegetables to a serving plate. Top with juices from the slow cooker. Sprinkle with fresh parsley, if desired.

http://bakedchicago.com/crock-pot-chicken-vesuvio/

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