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  • Hungry for Football: There's Something for Everyone


    What’s better than watching football with a bunch of your closest friends? Eating delicious, foods to tickle your hunger fancy while doing so!


    If you plan on indulging on NFL Sundays, here are five great recipes for you!



    Sirloin Tacos





    -1 Tbs. kosher salt

    -1 tsp. Hungarian paprika

    -1 tsp. dried granulated garlic

    -1 tsp. coarsely ground black pepper

    -1 tsp. dried thyme

    -2 lb. sirloin steak, about 1 inch thick

    -12 to 16 small (5-1/2- or 6-inch) flour or corn tortillas, warmed

    -Roasted Tomato Salsa  





    -In a small bowl, combine the salt, paprika, garlic, pepper, and thyme; blend well.

    -Sprinkle both sides of the steak with the dry rub and then rub it in. Let the meat sit for half an hour at room temperature.

    -Set the meat on the grates on the high side and sear it until dark grill marks form, about 3 minutes per side.

    -When the steak is nicely marked by the hot grill on both sides, move the meat away from the coals (or to the cooler side of a gas grill) and cover the grill so it can cook indirectly.

    -Remove the steak from the grill when it's slightly firm to the touch and registers 130° to 135°F on an instant-read thermometer for medium rare (about another 5 to 8 minutes), or 140° to 145°F for medium.

    -Let the steak rest on a cutting board for at least 5 minutes before carving. To serve, trim the fat from the steak and slice the meat on the diagonal into thin strips. Serve with warm tortillas and roasted tomato salsa and let your guests assemble their own tacos.



    Caramel Peanut Popcorn





    -1 3-1⁄2-oz. package plain (unbuttered natural flavor) microwave popcorn

    -1  cup packed light brown sugar

    -1⁄4  cup light corn syrup

    -6  Tbs. unsalted butter, melted

    -1⁄4  tsp. salt

    -2  tsp. vanilla extract

    -1⁄2  tsp. baking soda

    -1  cup lightly salted peanuts (extra large, if available), roughly chopped





    -Heat the oven to 250°F. Line a rimmed baking sheet with parchment paper and set aside.

    -Pop the popcorn according to the package instructions. Coat a large mixing bowl with nonstick cooking spray and transfer the popcorn from the bag to the bowl, then set the bowl aside.

    -Whisk the sugar, corn syrup, butter, salt, and 2 Tbs. of water in a pot and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reads 250°F on a digital thermometer, 3 to 4 minutes.

    -Turn off the heat and whisk in the vanilla and the baking soda and immediately pour the hot mixture over the popcorn.

    -Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts and transfer the mixture to the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes.

    -Remove from the oven and place on a cooling rack for 20 minutes. Gently break up the popcorn and serve immediately, or store in an airtight container for up to 5 days.



    Oven Baked Onion Rings





    -Canola oil spray

    -4 cups baked potato chips

    -1/2 tsp. cayenne pepper

    -1 cup low-fat buttermilk

    -1/2 cup plus 2 Tbs. all-purpose flour

    -1/2 tsp. salt, plus more to taste

    -1/4 tsp. freshly ground black pepper

    -1 to 2 large Vidalia onions, peeled




    -Preheat the oven to 450°F. Coat a baking sheet lightly with cooking spray and set aside.  

    -Place the potato chips in a food processor and process into fine crumbs, about 20 seconds.

    -Transfer to  a shallow bowl, stir in the cayenne, and set aside. In another bowl, combine the buttermilk, 2 Tbs. of the flour, the salt, and pepper and set aside.

    -Slice the onions into 1/2 -inch-thick rounds and separate into rings, keeping only the large, whole rings (reserve the rest of the onion for other uses). You should have 12 to 14 rings.

    -Place the remaining 1/2 cup flour in a seal-able plastic bag, then add the onions and shake to coat.

    -One at a time, dip the onion rings into the buttermilk mixture, then dip into the potato chip crumbs, coating each ring evenly, and place on the baking sheet. 

    -Coat the surface of the rings lightly with canola oil spray and bake until the coating is crisp, about 20 minutes. Season with salt and serve immediately.



    Beef & Black Bean Chili with Chipotle & Avocado





    -3 15-oz. cans black beans, rinsed and drained

    -1 14-1/2-oz. can diced tomatoes

    -1 medium chipotle plus 2 Tbs. adobo sauce (from a can of chipotles in adobo sauce)

    -2 Tbs. extra-virgin olive oil

    -1 lb. 85% lean ground beef

    -Kosher salt

    -1 large red onion, finely diced

    -1-1/2 Tbs. chili powder

    -2 tsp. ground cumin

    -1 lime, juiced

    -1/2 cup chopped fresh cilantro

    -Freshly ground black pepper

    -1 ripe avocado, cut in a medium dice




    -Put one-third of the beans into the bowl of a food processor, along with the tomatoes and their juices, chipotle, and adobo sauce. Process until smooth and set aside.

    -Heat the oil in a 5- to 6-quart Dutch oven or similar heavy-duty pot over medium-high heat until it’s shimmering hot, about 2 min. Add the beef, season with 1/2 tsp. salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes.

    -Transfer the beef to a large plate using a slotted spoon. Add half of the onion and 1/4 tsp. salt, and cook, stirring, until it begins to brown and soften, about 3 min. Reduce the heat to medium.

    -Add the chili powder and cumin and cook for 20 seconds. Add the remaining black beans, the puréed bean mixture, and the beef to the pot and simmer for 10 min., stirring frequently. Add half of the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water.

    -Meanwhile, in a small bowl, mix the remaining lime juice and onion with the avocado. Season generously with salt and pepper. Serve the chili topped with the avocado mixture and remaining cilantro.


    Pumpkin Bars (GLUTEN-FREE Recipe)




    -1/2 cup sorghum flour
    -1/2 cup coconut flour
    -1/2 cup Ancient Harvest quinoa flakes
    -1/2 cup almond flour
    -1/2 cup tapioca starch
    -1 1/2 cup organic light brown sugar
    -1 teaspoon baking powder
    -1 teaspoon baking soda
    -1 teaspoon xanthan gum
    -2 teaspoons ground ginger
    -1 teaspoon ground cinnamon
    -1/2 teaspoon fine sea salt
    -1/4 teaspoon nutmeg
    -2 large organic free range eggs or Ener-G Egg Replacer
    -1 cup cooked pumpkin puree 
    -1/2 cup organic coconut oil
    -2 teaspoons bourbon vanilla extract 
    -1/2 cup chopped walnuts



    -Preheat the oven to 350ºF.

    -Line a 9x13-inch baking pan with parchment.

    - In a mixing bowl, whisk together the flours, baking powder, baking soda, xanthan gum, spices and salt.

    -Make a well in the center and add in the eggs, pumpkin, coconut oil and vanilla extract. Beat for two minutes until the batter becomes smooth and slightly sticky.

    -Add in the walnuts by hand and stir.
    -Scoop the batter into the pan and spread evenly, smoothing out the top with wet fingers.

    -Bake on the center rack for 25 to 35 minutes, until the center is firm to the touch. Cool on a wire rack.
    -Frost when cooled with Vegan Cream Cheese Icing.

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