Tuesday, January 26, 2010

Throw A Super Bowl Party!

Anyone who’s been to one knows that a good Super Bowl party is as much about the food as it is about the game. In fact, after Thanksgiving, the Super Bowl rings in as the second largest day of food consumption for Americans. GF Delights has you covered for the big day with delicious recipes, as well as tips for making your Super Bowl party one to remember.

1. Limit the guest list. “The more the merrier” may sound like a good idea before you’re coordinating food for everyone and rearranging the living room. Try limiting your guest list to 10-20 people, and invite only people you really want to spend the time with—or at least ones that will be likely to help you with the big cleanup once the party’s over.

2. Involve a big screen, if possible. This may sound like an obvious tip for those who have offered to host, but the TV you know and love may not provide the optimal viewing experience. Consider setting up more than one TV, asking a friend to bring a second, smaller set, or renting a large screen TV. Big-screen TVs can be rented from audio/electronics companies, or regular rental places such as Rent-a-Center. If you do rent, be prepared to pay anywhere from several hundred dollars up to $1000.

3. Use the BYOB system. Most guests will have no problem with BYOB, especially if they want to be sure to have their favorite brew on hand. Still, be sure to stock with fridge with both GF- and non-GF brews for all to enjoy. You can also setup a cooler close to the couch, so as to avoid missing game time, and restock during halftime. Wondering what’s out there in terms of GF offerings? Check out our report on gluten-free beer, found here: http://gfdelights.blogspot.com/2009/06/good-beer-gluten-free.html

For those who don’t drink, but sure to have plenty of non-alcoholic beverages on hand.

4. Setup a food station. Whether you’re sticking to finger foods or setting up a make-your-own taco station, keep the bulk of the food apart from the couch and TV setup (with the exception of snack mix and nuts!). That way those who want food will be able to get some without disturbing those watching the game, and you’ll be contain some of the party mess to one food area. Make it fun! Try a build-your-own ice cream sundae bar, complete with toppings like nuts, chocolate chips, coconut, and chocolate syrup (always remember to check the labels!)--and have a selection of GF ice cream brands on hand (see a great list here).

5. Don’t forget the fun stuff! If you’re feeling festive, decorate your house with the colors of the team you’re rooting for—a great way to get even non-football fans involved. Many party supply stores also sell football and Super Bowl-themed decorations. For use during game time, buy a couple of square foam pieces (available at any fabric or craft store) to be used as “bad-call bricks,” to be chucked at the TV by frustrated guests, without the damage.

Fancy Quesadillas

1 medium fresh Anaheim pepper or one 4-ounce can diced green chile peppers, drained

1 ½ cups shredded asadero, Chihuahua, or Monterey Jack cheese

6 8-inch GF corn tortillas*

1 cup shredded cooked chicken

½ cup chopped, seeded tomato (1 small)

3 tablespoons finely chopped green onions

1 tablespoon snipped fresh cilantro, oregano, or basil (optional)

Guacamole (optional, see recipe above)

Salsa Fresca (see recipe in our salsa article!)

1. If using Anaheim pepper, halve it lengthwise; remove the seeds and the membrane. Cut the pepper into thin slivers.

2. Sprinkle ¼ cup of the cheese over half of each tortilla. Sprinkle peppers, chicken, tomato, green onions, and cilantro over cheese. Fold tortillas in half, pressing gently.

3. In a large skillet or on a griddle, cook quesadillas, two at a time, over medium heat for 3 to 4 minutes or until lightly browned, turning once. Remove quesadillas from skillet and place on a baking sheet. Keep warm in a 300˚F oven. Repeat with the remaining quesadillas.

*Gluten-Free Corn Tortilla and Tortilla Chips Brands & Products

• Mission: Corn Tortillas; Corn Tortilla Chips; Taco Shells; Tostadas; Corn Gorditas; and Sopes

• Frito Lay: Baked! Tostitos Scoops Tortilla Chips, Sabritas Rancheritos Flavored Corn Chips, Sabritas Turbos Flamas Flavored Corn Chips, Santitas White Corn Restaurant Style Tortilla Chips, Santitas Yellow Corn Tortilla Chips, Tostitos Bite Size Rounds Tortilla Chips, Tostitos Crispy Rounds Tortilla Chips, Tostitos Natural Blue Corn Restaurant Style Tortilla Chips, Tostitos Natural Yellow Corn Restaurant Style Tortilla Chips

See more at http://fritolay.com/your-health/for-special-dietary-needs.html

Restaurant-Style Buffalo Chicken Wings

Yields 10 chicken wings

Oil for deep frying
1/4 cup butter
1/4 cup hot sauce
1 dash ground black pepper
1 dash garlic powder
1/2 cup all-purpose flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings

1. Heat oil in a deep fryer to 375˚F (190˚C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

2. In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

3. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Spicy, Salty, Sweet Roasted Mixed Nuts

From ivillage.com

1 tablespoon ground cumin

1 tablespoon kosher salt

1 tablespoon dried mint leaves

1 tablespoon sumac (can be found in Middle Eastern stores) or sweet paprika

¼ cup brown sugar

2 large egg whites

1 tablespoon ground coriander

1 teaspoon black pepper

2 tablespoons unsweetened shredded coconut (check the label to make sure it’s GF)

6 or 7 cups mixed nuts (peanuts, cashews, almonds, hazelnuts, pecans, walnuts)

1. Preheat the oven to 350˚F.

2. In a large bowl, combine all the ingredients except the egg whites. In another bowl, add the egg whites and whisk until very soft peaks form, about 2 to 3 minutes. Add to the nut mixture and coat well. Place the coated nuts onto 2 baking sheets. Bake for 10 minutes, remove, turn the nuts with a spatula, and rotate the pans, putting the bottom pan on the top rack. Return for an additional 10 to 15 minutes, until the nuts are golden brown and the shredded coconut is a deep golden color (but not burned).

3. Remove from heat and don’t stir more often than needed, or the spices won’t adhere well. When completely cool, place in individual bags or in an airtight container. Nuts can be stored 5 days in an airtight container.

Potato Skins with Cheddar and Bacon

From ivillage.com

4 servings

4 medium baking potatoes, scrubbed

7 oz bacon, rind removed, cut into sticks (check the label to make sure it’s GF)

2 shallots, finely chopped

2 tablespoons butter

2 tablespoons chopped parsley

¾ cup shredded Cheddar cheese

½ cup whole milk

salt and freshly ground black pepper

1. Preheat the oven to 400˚F (200˚C). Prick the potato skins all over with a form. Bake in the oven for about 45-50 minutes, until tender. Reduce the oven temperature to 350˚F (180˚C).

2. Meanwhile, cook the bacon in a frying pan over medium-high heat about 4 minutes until golden. Add the shallots and cook until they soften, about 1 minute more.

3. Slice off the top third of each potato, horizontally. Using a spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out skins and place in a lightly oiled baking dish.

4. Mash the potato with a potato masher. Add the milk and butter, and beat until smooth. Stir in the Cheddar and bacon mixture along with the parsley. Season with salt and pepper.

5. Spoon and mixture back into the potato skins and bake for 20-25 minutes, or until the filling is heated through and golden on top. Serve hot with extra chipped parsley sprinkled on top, if desired.

Easy GF Chocolate Chip Cookies

¾ cup butter, softened

1 ¼ cups packed brown sugar

¼ cup white sugar

1 teaspoon gluten-free vanilla extract

1 egg

2 ¼ cups gluten-free baking mix (try Arrowhead Mills, Pamela’s, WOW Baking, NOW Foods, or Bob’s Red Mill)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

12 ounces semi-sweet chocolate chips

1. Preheat oven to 375˚F (190˚C). Prepare a greased baking sheet.

2. In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.

3. Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.