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Roasted Red Pepper Tapenade with Roasted Onions & Garlic

The Superbowl is around the corner! Get out the chips, dips and fried wings!! NOT. The Superbowl every year is about tailgating and partying. Now, for most that does mean calorific fried food items and generally non-vegetarian dishes. But, it’s time to change that! Indulging once a year is okay, but taking in about a YEARS worth of calories in one afternoon is NOT okay. So, I’ve come up with some healthy, hearty and absolutely yummy superbowl party food options that’ll keep you coming back for more!

First up is my Roasted Red Pepper Tapenade with Roasted Onions, Garlic and Chilies. Its scrumptious, it’s zesty, it’s bold and best of all it’s VEGAN! Yes, an amazing Superbowl dip that’ll have meat-lovers and vegans rejoice! You won’t feel bad going in for seconds, or thirds.. or fourths. Filled with robust flavors of fresh roasted peppers and roasted garlic, blended with a bit of Tahini and lemon juice- it’s simple and filled with ingredients that households generally have! Eat it with pita chips, crackers, vegetables or top your favorite sandwich or falafel with it!

Roasted Red Pepper Tapenade:

  • 2 red peppers- diced into 1 inch chunks
  • 1 medium white onion- diced into chunks
  • 1 head of garlic– top trimmed off
  • 3-4 dried cayenne chilies
  • 1 tbsp Tahini
  • 2-3 tbsp lemon juice- preferably fresh
  • 2 tbsp extra virgin olive oil– more or less depending on consistency
  • warm water- couple tbsp
  • salt- to taste
  • coarse black pepper– few grinds
  • PAM Olive Oil Flavor
  • lemon rinds- for garnishing

1. On a baking sheet place a small piece of foil and place head of garlic. Spray with PAM and sprinkle with salt and pepper. Fold foil to create a packet. On the remaining portion of the sheet, add onions, peppers and chilies. Spray with PAM, sprinkle with salt and pepper and toss so each piece is coated. Place in oven on broil and cook for about 10-12 minutes, shaking the tray half way thru, so the vegetables cook evenly. Remove and cool before handling. Garlic should be soft and easily squeezable thru the skin.

2. Once the vegetables are cool, peel off an excessively charred parts and place into a food processor. Squeeze in all the garlic cloves, making sure not to get any of the skin in. Add roasted chilies, tahini, lemon juice, salt and pepper. Pulse until chunky-smooth. Blend on low and add a little warm water until its smoother. Blending a little faster, drizzle in olive oil until the dip comes together and is smoother, but not pureed. You want it to have texture. Taste for salt and lemon juice.

3. Place on a serving platter and top with lemon rinds and serve with pita chips, vegetables, crackers or with falafel!

Serves 6 (to make more, just double all the ingredients!)

Want More Tailgating Food Options?

Indian Stuffed Peppers with Paneer

Roasted Garlic & Chili Hummus

Baba Ghanoush

Baked Sweet n’Spicy Sweet Potato Fries

 

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Walrus Chocolate Cupcakes Recipe

Devil's Food Cake With Vanilla Icing

Image by SimplyAvoir via Flickr

I recently was gifted the recipe book– ‘What’s New Cupcake?’ by Karen Tack and Alan Richardson. Let me just say this is probably my new favorite cookbook! Every cupcake is like a cartoon! Bears, race cars, golf course- you name it, it’s a cupcake! The first one to catch my eye was the Walrus!

I think walruses are cute in generally- so lazy and blubbery and CUTE!! And these cupcakes looked just like that! I attempted to re-create them. They weren’t difficult to make, but I will say that you need to allocate a couple of hours for the whole process. The recipe called for boxed Devil’s food cake and canned frosting. But, the foodie in me decided to make everything from scratch!

Chocolate Cupcake:

I used my Snowy Chocolate Cupcake Recipe- just doubled all the ingredients (except increase 1/4 cup Buttermilk to 1 cup.)

Dark Chocolate Frosting:

I used my Dark Chocolate Frosting Recipe– can be doubled if you desire more frosting, but these measurements sufficed.

  • 2-3 cups of frosting

Topping:

  • thin chocolate wafers- i used 100 chocolate wafers (that’s the only thing they had at the grocery store!)
  • 12 glazed doughnut holes (I used Entemann’s Pop-Em’s)
  • white nonpareils
  • 4-6 marshmallows
  • chocolate covered black sunflower seeds (or mini brown m&m’s)
  • chocolate sprinkles (jimmies)

Process:

1. Using an off-set spatula mound about 2-3 tbsp of the frosting on each cooled cupcake. Spread evenly. Place the doughnut hole towards the edge of one side of the cupcake. Place the cupcakes in the freezer for about 20 minutes to set.

2. While the cupcakes are freezing cut the marshmallows in half diagonally, then cut again diagnally, to produce 4 corners. Cut each corner in half to produce spikey tusk. Shape as necessary in order to resemble tusks.

3. Cut each wafer in half- 2 halves for fins, and one for a tail. Take the remaining wafers and crush in a ziplock bag using a rolling pin, or pulse in a food processor until finely ground. Pour into a shallow bowl.

4. Using the off-set spatula use about a 1/3 of the remaining frosting to completely coat the donut hole and any gaps that remain. You want the cupcake to be nicely coated in frosting, with no gaps or bare donut showing.

Carefully dip the cupcake into the cookie crumbs, gently pressing the crumbs into the frosting to stick. You want it to completely coat the cupcakes and start to resemble the shape of a walrus.

5. Place the remaining frosting in a ziplock bag and cut the corner about 1/8 an inch. Pipe two small circles on the head portion for the snout. Carefully place the tusks, topping with a bit more frosting to stick. Dip your finger in water and then in the white nonpareils and place on the frosting snouts.

Place a black sunflower seed sideways in the middle of the frosting snout- this is the nose. Take one chocolate sprinkle, dip into a little bit of the frosting and place above the snout as the eyes. Place some frosting on the edge of the chocolate wafers and place as the flippers- 1 on each side and one horizontally on the back.

6. Refrigerate so the frosting sets. Before serving, remove form the fridge serve at room temperature.

Makes 12 Walruses

Like Chocolate Desserts? Check these Out!

Vanilla Cupcakes with Dark Chocolate-Rasberry Frosting

Mini Spiced Apple Tartlets w. Chocolate

Rose Infused Red Velvet Cake Pops

Peppermint Bark


 

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Chocolate-Chip Cookie Dough Cake Pops

Don’t need much of an introduction for these yummy pops, besides mentioning that they’re CRAZY easy to make and I used a slightly ghetto cake-pop method. What! I wanted cake pops fast and I was tired! Jeez, a chef can take some shortcuts!

Anyways, I used Betty Crocker chocolate Chip Cookie mix and instead of using regular butter, I used Land-O-Lakes 50% less fat butter spread. The result was fluffy cake-like chocolate-chip goodness. Why you may ask did I use buttery spread? Well, since I’m just a little obsessed with being healthy, I decided to cut the fat and calories a bit by using the 50% less fat spread! It was amazing!

Chocolate-Chip Cookie Dough Cake Pops:

  • 1 package Betty Crocker Chocolate-Chip Cookie Mix
  • 1/2 cup 50% less fat butter spread/margarine- at room temperature (I used Land-o-Lakes)
  • 1 egg- at room temperature
  • PAM Baking Flavor
  • 1 cup homemade vanilla frosting
  • 2-3 cups melted dark chocolate (I used Ghiradelli 70% Cacao)

Vanilla Frosting:

  • 2-3 cups sifted confectioner’s sugar
  • 3-4 tbsp milk (I used Skim Plus)
  • 1 tsp vanilla extract
  • 1/2-1 tbsp unsalted butter– at room temperature (Yes, I used real butter for this)

1. Preheat the oven 350 degrees. Spray a large cookie sheet with PAM. In a large bowl add cookie mix, egg and butter. Mix all together until incorporated well and forms into cookie-dough texture. Drop about 2 tbsp rounds onto the cookie sheet. Bake for about 12-15 minutes, until soft, and medium-brown on the bottom. Remove and cool.

2. To make the frosting, in a large bowl add the butter and beat with a hand mixer until creamy. With the mixer on low add in the sifted confectioner’s sugar, increasing the speed as you add more sugar. After you’ve added all the sugar, beat in about 2-3 tbsp milk and vanilla extract. Frosting should be thick and cream (as if you were to frost a cupcake). Pour more/less milk to achieve that consistency.

3. In a large bowl crumble about 3/4 of the batch of cookies. Add the frosting and mix until you’ve reached a crumbly, dough-like consistency. Roll into balls and place on the baking sheet to freeze for about 30 minutes. Before freezing, place a lollipop stick into the balls, so the stick hardens with the cake and stays put. Remove and dip one-by-one into the melted, cooled chocolate. stand up-right in a glass or stick into a styrofoam slab to dry. Eat! I liked mine with a glass of cold fat-free milk :)

 
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Posted by on March 24, 2011 in Baking, Chef Priyanka, Chocolate

 

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Creamy burrito casserole recipe

sam mason burrito

Image by chotda via Flickr

Creamy burrito casserolle recipe. Looking delicous!

 

Directions:

  1. 1 Brown ground meat/turkey and onion; drain.
  2. 2 Add taco seasoning and stir in refried beans.
  3. 3 Mix soup and sour cream in a separate bowl.
  4. 4 Spread 1/2 sour cream mixture in the bottom of a casserole dish.
  5. 5 Tear up 3 tortillas and spread over sour cream mixture.
  6. 6 Put 1/2 the meat bean mixture over that.
  7. 7 Add a layer of cheese.
  8. 8 You could put some hot sauce on this now.
  9. 9 Repeat the layers.
  10. 10 Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Ingredients:

Read more: http://www.food.com/recipe/creamy-burrito-casserole-33919#ixzz1HXh9QIvs

 

 
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Posted by on March 24, 2011 in Mexican Cuisine

 

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Man V Food Season 3 Episode 3 Boulder

Man v. Food

Image via Wikipedia

Adam takes on the West End Wing King Challenge, in Boulder where he would have to finish off a bucket of 50 buffalo wings.Enjoy this full episode of Man V Food Season 3 Episode 3 Boulder

 
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Posted by on March 24, 2011 in Uncategorized

 

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Man V Food Season 3 Episode 2 San Diego

Man v. Food

Image via Wikipedia

Adam takes on the Ironman Challenge a huge Omelet made at the Broken Yolk restaurant. Amazing Man V Food full episode! One of many seasons.

 

 
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Posted by on March 24, 2011 in Man V Food

 

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Orange Ginger Barbecue Sauce recipe

Hunt's barbecue sauce.

Image via Wikipedia

This quick and easy barbecue sauce by the BBQ Pit Boys is the perfect brush-on for beef, chicken, pork and poultry.

 

 

 
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Posted by on March 24, 2011 in Barbecue, BBQ, Sauces

 

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