4 Kicked Up Game Day Recipes
Ah, tailgating. Whether it be tailgating at a game or hosting a bash in front of the big screen, there’s no need to let the festivities get in the way of you eating your veggies! Here are 4 recipes that will leave your taste buds singing and keep you cheering.
Fiery Corn Salsa Recipe
- 1 cup cooked corn kernels (about 2 ears)
- 1 medium tomato, seeded and diced
- ½ sweet red pepper, seeded and diced
- 1 jalapeno pepper finely chopped (include seeds for more heat, remove ribs and seeds if you want less)
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- Combine all ingredients in a medium bowl, and fold together. Cover and let stand about 15 minutes to allow flavors to develop.
- Serve with tortilla chips or, even better, romaine leaves for wrapping.
Chipotle Chicken Fajitas Recipe
- 2/3 cup fresh lime juice
- 1 tablespoon salt-free seasoning
- 1 tablespoon cumin
- 1 teaspoon chipotle chili powder
- 1 teaspoon pepper
- 1 clove garlic, minced
- 1 pound boneless skinless chicken breasts, cut into ½-inch strips
- 2 tablespoon olive oil, divided
- 1 large sweet onion, halved and thinly sliced
- 1 medium sweet red pepper, julienned
- 6 flour tortillas (8 inches), warmed
- In a small bowl, combine the first six ingredients; set aside 2 tablespoons. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
- Drain chicken and discard marinade from resealable bag. Heat large cast-iron skillet over medium-high heat. Add 1 tablespon olive oil, sauté onion and peppers until crisp-tender; remove from pan. Add additional tablespoon olive oil to pan. Drain chicken from marinade, add chicken to skillet; cook for 3-5 minutes until browned. Return vegetables to pan; heat through with additional marinade. Serve on tortillas. Yield: 6 servings.
Black and Red Bean Chili Recipe
- 2 tablespoons olive or grape seed oil
- 1 medium yellow onion, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 medium red bell pepper, cored, seeded and chopped
- 3 cloves garlic, finely chopped
- 1 tablespoon dried oregano
- 1 tablespoon finely chopped chipotles in adobo
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground cinnamon
- 1 tablespoon chili powder
- 1 1/2 teaspoon sea salt
- 1 (28 ounce) can diced tomatoes, with their liquid
- 3 cups cooked red kidney beans, drained, preferably organic
- 1 1/2 cup cooked black beans, drained, preferably organic
- Heat the oil in a large pot over medium heat. Add onions, carrots, celery, pepper and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
- Add oregano, chipotles, cumin, coriander, cinnamon, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Simmer over low heat, uncovered, for 45 minutes.
- Add beans and simmer an additional 30 minutes. Serve with quinoa and a dollop of tangy Greek yogurt.
Carob Zucchini Cupcakes
Makes 24 cupcakes
- 2 cups zucchini, shredded
- 3 eggs
- 2 cups granulated sugar
- ¾ cup applesauce
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ cup carob chips
- Powdered sugar (optional)
- Preheat your oven to 325°F. Prepare cupcake tins by lining with baking cups.
- Mix the first 5 ingredients in a large bowl; add remaining ingredients except for the powdered sugar and stir until well combined. Spoon batter into prepared baking tins, filing each cup about ½ way full.
- Bake 25 minutes, or until a toothpick comes clean when inserted in the middle of a cupcake. Place on a wire rack and allow to cool for 5 minutes. Remove from baking pan and allow to cool completely on the wire rack. Sprinkle with powdered sugar.