Super Superbowl Snacks

Sports fan or not, the Superbowl is a classic time for friends and family to get together. Perhaps you’re cheering for a specific team or player…. Or if watching the game isn’t your thing, perhaps you’ll be watching for the hundreds of commercials debuting during the prime time spot. Either way, who doesn’t love an excuse for a gathering?

I love hosting and the prep before the party is a great way to spend some time in the kitchen with my family and create some fun meals and snacks for everyone to enjoy. For an occasion like this, I typically tap into my vault of favorite appetizers that always get rave reviews.  If you’re hosting at your house, or taking a dish to a friends’, here are some simple, yet delicious, recipes that you can show off.

Enjoy the game!

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These recipes can be found (along with 94 others) in “The Healthy You Diet: The 14-day Plan for Weight Loss with 100 Delicious Recipes for Clean Eating

 

Pardon the Interruption (I’ve been busy putting on the St. Pete Wine & Food Festival)

You may have noticed that I’ve been a little quiet on the blog these past couple of months. My passion for food and the culinary arts combined with my love for producing large-scale events, inspired me to create the first annual St. Pete Wine & Food Festival. My goal was to highlight the emerging culinary scene in the Tampa Bay area, while creating a premier wine and food event like the city has never seen before.

The event was a huge success! We partnered with over 35 restaurants, 30 breweries, and 40 wineries to create a memorable four-day festival including a Charity Wine Pairing Dinner, a craft beer festival (BEER Night St. Pete), and two-day Grand Tasting.

The Grand Tastings featured some of the best food from local Tampa Bay area restaurants. The chef demos added a nice touch for the foodie, like me, who loves to cook. And the variety of wines from all over the world provided something for everyone. The culinary emergence is happening everywhere and it’s worth celebrating!

I am honored to work with the talented group of chefs, brewers, and vintners who helped bring this event to life. I hope you’ll consider joining me for the 2nd annual St. Pete Wine & Food Festival in 2016 (date to be announced soon). In the meantime, enjoy the photo highlights below.

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Shrimp and Scallop Ceviche

Years ago, before I had children (who are now 6 and 7), my husband and I would take our boat to a waterfront restaurant not far from our house. Although there are many waterfront restaurants to choose from (we live in Florida) we selected this particular restaurant because it had one of our favorite appetizers—shrimp ceviche served with tortilla chips. Although the restaurant no longer exists, this refreshing dish reminds me of the time we spent sitting on the restaurant dock drinking wine and enjoying this favorite appetizer.

Over the years, I’ve made some changes to the dish. The restaurant used baby shrimp but I found that I enjoy medium size shrimp that are chopped into smaller pieces rather than baby shrimp. I also added bay scallops to the recipe as the combination of shrimp and scallops ensures every bite is special.

If you want to do all the prep at once, do so, but just don’t combine the vegetables with the seafood until you’re ready to serve. I usually prep the seafood and while it’s in the refrigerator, I prep all the vegetables (except the avocado). I cover and store in the fridge until I’m ready to combine and serve. A little squeeze of fresh orange juice and the addition of avocado added immediately before serving and you have a perfectly healthy and crave-worthy dish.

In a glass or stainless steel bowl, stir together the lime juice, lemon juice, Add the shrimp and scallops, cover, and refrigerate for at least 4 hours and up to 8 hours. Stir once or twice during chilling.

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When ready to serve, drain the shrimp and scallops. Add the tomato, cucumber, red onion, garlic, cilantro, Serrano chile, and salt and toss gently.

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Just before serving, add the avocado and the juice of one orange and toss. Serve with tortilla chips.

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Shrimp and Scallop Ceviche
Servings
8(appetizer servings)
Servings
8(appetizer servings)
Shrimp and Scallop Ceviche
Servings
8(appetizer servings)
Servings
8(appetizer servings)
Ingredients
Servings: (appetizer servings)
Instructions
  1. In a glass or stainless steel bowl, stir together the lime juice, lemon juice, Add the shrimp and scallops, cover, and refrigerate for at least 4 hours and up to 8 hours. Stir once or twice during chilling.
  2. When ready to serve, drain the shrimp and scallops. Add the tomato, cucumber, red onion, garlic, cilantro, Serrano chile, and salt and toss gently.
  3. Just before serving, add the avocado and the juice of one orange and toss. Serve with tortilla chips.
  4. (Note: this recipe can make 8 appetizer size portions or 4 main meal portions)
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Roasted Vegetables for Summer Enjoyment

There are certain foods that not only taste great but also make you feel great. Roasted vegetables do that for me. Whenever I eat this savory dish, I feel like I’m taking care of myself. Although I like vegetables and prepare them in many different ways, roasting is by far my favorite.

This dish is so simple to make but will impress even your vegetable adverse family members or guests. For this recipe I made the yellow, purple and orange carrots the stars of the dish but you can pick just about any vegetables including squash, asparagus, cabbage, etc.

It’s a great recipe to incorporate into your summer meals. Enjoy!

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Roasted Vegetables
Servings
2
Servings
2
Roasted Vegetables
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 400 degrees. Place all ingredients on a baking tray and drizzle with extra virgin olive oil. Add salt and pepper.
  2. Bake for 12-15 minutes or until vegetables are tender.
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Quinoa Stuffed Peppers

Confession: I am not a huge fan of bell peppers; or at least I didn’t think I was. I typically avoid cooking with them or leave them untouched on my plate at a restaurant. But when a recent video shoot left me with a surplus of beautiful red and yellow peppers, I couldn’t let them go to waste. It was time to give them another go.

With quinoa as the base and the addition of a few veggies, almonds, cranberries, herbs, and spices, I was able to create a quick and easy stuffing for the bell peppers. The sweet taste and tender texture of the peppers balance the quinoa stuffing perfectly.

In “The Healthy You Diet“, I encourage readers to give new foods a try, even if they think they don’t like them. It was time I listened to my own advice. This recipe changed everything I previously thought about peppers, and instead of avoiding them I now crave them!

Bell Peppers Whole

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Quinoa Stuffed Peppers
Servings
4
Servings
4
Quinoa Stuffed Peppers
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat the oven to 400°F.
  2. In a saucepan over medium-high heat, combine the quinoa and broth and bring to a boil. Reduce the heat to low, cover, and cook for about 15 minutes, or until the water is absorbed. Fluff with a fork and set aside.
  3. In a Dutch oven over medium-high heat, heat the oil. Add the onion and cook, stirring frequently, for 4 to 5 minutes, or until translucent. Add the carrots, and garlic, and cook stirring frequently for 1 minute. Add the reserved quinoa, cumin, oregano, salt, pepper, almonds, and cranberries and cook for 1 to 2 minutes more. Set aside to let filling cool until slightly warm.
  4. Oil a 9x12 baking pan. Divide the quinoa mixture evenly among the bell peppers. Place the reserved top on each pepper and arrange them upright in the pan. Cover the peppers with foil and bake for approximately 30-40 minutes or until peppers are tender and filling is hot throughout. Transfer to plates and serve.
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Chickpea Salad with Lemon and Mint

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I grew up eating chickpeas (also known as garbanzo beans) and still love them to this day. They are nutrient dense, full of protein, fiber, and iron.

Because of their delightful taste and nutritional benefits, I am always looking for new ways to use them when cooking and often add them to salads or main course dishes. This Chickpea Salad with Lemon and Mint recipe is a perfect combination of fresh ingredients and is super simple to make. On it’s own or as a side, this recipe will fill you up and leave you smiling. For some added protein, simply add shrimp, chicken, or salmon.

Chickpea Salad with Lemon and Mint
Servings
2
Servings
2
Chickpea Salad with Lemon and Mint
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. In a medium bowl, mix together the chickpeas, scallions, cucumber, bell pepper, and mint.
  2. In a small bowl, whisk together the vinegar, lemon juice, oil, garlic, and salt. Season to taste with black pepper. Pour the dressing over the chickpea mixture and toss well to combine. Cover and refrigerate for 30 minutes before serving.
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Recipe by Dawna Stone originally published on MindBodyGreen.com.