I am offering a few suggestions that can be prepped in advance and on game day, all you have to do is a little finishing work!
Did you ever play football at the cafeteria table with a paper triangle for a ball and thumbs and index fingers as the goal posts? Well every time I make Carrie's favorite Spinach Triangles, I think back to those days...but please don't flick these tasty morsels or flakes will fly!
Spinach and Cheese Triangle
Ingredients
1 ½ lb. baby spinach, washed and chopped
1 small onion, minced
2 cloves garlic, minced
32 ounces part-skim ricotta cheese
1 egg, beaten
½ cup grated Parmesan cheese
1 tsp. freshly ground black pepper
¼ tsp. grated nutmeg
1 tbsp. olive oil
1 package frozen phyllo dough, thawed
1 cup butter, melted plus 2 tbsp olive oil
Seasoned salt mixture: 1 tbsp kosher salt, 1 tsp. garlic powder, ¼ tsp. cayenne pepper
Method
In frying pan, over medium heat, sauté the onion until translucent, about 5 minutes.
Add the garlic and half the chopped spinach and cook over medium heat until the spinach has wilted and most of the moisture has cooked off, about 5-6 minutes.
Remove the mixture from the pan and allow to cool on a paper towel lined plate.
In a mixing bowl, combine the ricotta and Parmesan cheeses with the beaten egg. Stir in the remaining spinach, pepper, nutmeg, and cooled spinach mixture.
Remove the phyllo dough from the package.
Working with one sheet at a time, keep the remaining dough on piece of waxed paper and cover with a piece of plastic wrap and a damp tea towel.
Working quickly on a cool work surface, brush one sheet of phyllo dough with butter/oil mixture.
Pick up one long side of the sheet and fold it one third of the way to the center.
Pick up one long side of the sheet and fold it one third of the way to the center.
Repeat with the other long side of the dough, folding to the center, forming a thin 3 layer strip.
Brush the strip with the melted butter.
Place a teaspoonful of the spinach mixture center of the short end of the strip.
Fold on corner of the strip diagonally over the filling so the short edge meets the long edge, forming a right angle.
Continue folding over at right angles until you reach the end of the strip.
Brush the top of the triangle with butter and fold any remaining dough over the top to secure in place on the buttered surface.
Brush the top again and sprinkle with a pinch of the seasoned salt mixture.
Repeat procedure with remaining dough.
Place triangles on a parchment lined baking sheet and cover with waxed paper and a damp towel.
At this point, triangles can be layered between waxed paper in an air tight, freezer safe container.
To bake, preheat oven to 425*F. Place fresh/frozen triangles buttered side up on a parchment lined baking pan.
Bake for 15-20 minutes, rotating the pan front to back half way through baking time to ensure even browning. Serve hot.
Crispy Chick Peas
o Ingredients
1 l Large can of chickpeas, rinsed and dried
1 tbsp olive oil
1 tsp each:
Cumin
Ground black pepper
Salt
Garlic Powder
1/2tsp each:
Paprika
Turmeric
Cayenne Pepper (less if you don't like spicy)
On a large sheet pan lined with foil or parchment paper, evenly place the chickpeas in a layer.
Drizzle with olive oil.
Sprinkle with seasonings.
Shake the pan to evenly distribute the oil and spices.
Place in a preheated 400*F oven for 20 minutes. After 20 minutes, remove the pan from the oven and giving the pan a gentle shake to move the peas. Rotate the pan and return to the oven for another 20 minutes.
Remove from oven and serve immediately.
This recipe is easily doubled!
1 tbsp olive oil
1 tsp each:
Cumin
Ground black pepper
Salt
Garlic Powder
1/2tsp each:
Paprika
Turmeric
Cayenne Pepper (less if you don't like spicy)
On a large sheet pan lined with foil or parchment paper, evenly place the chickpeas in a layer.
Drizzle with olive oil.
Sprinkle with seasonings.
Shake the pan to evenly distribute the oil and spices.
Place in a preheated 400*F oven for 20 minutes. After 20 minutes, remove the pan from the oven and giving the pan a gentle shake to move the peas. Rotate the pan and return to the oven for another 20 minutes.
Remove from oven and serve immediately.
This recipe is easily doubled!
Finally for the easiest recipe of all and most assuredly a crowd please, I give you the Barbo Pool Mix! This open and pour snack mix is our family go to snack poolside...with plastic cups in hand, the kids dive in for a mish mosh of crunch, salty, smooth and sweet little bits! I am sure it will score big at your gathering!
Pool Mix
In a large covered bowl, mix the following:
2 bags Whole Wheat Cheddar Cheese Goldfish Crackers
1 bag Plain M & Ms
1 bag Peanut M & Ms
1 large bag Rasinettes ( or yogurt covered dried fruit)
1 box Pepperidge Farm Sesame Snack Sticks
1 box Pepperidge Farm Pumpernickel Snack Sticks
1lb bag of Snyders of Hanover Butter Snap Pretzels
1 box Ritz Bitz with Cheese crackers
1 bag Dried Cranberries
YUM!
Recommended beverage:
Sparkling Apple Spritzer
1 750 ml bottle Sparkling Wine, chilled
1 750 ml bottle Sparkling Cider, chilled
1 liter unflavored Seltzer, chilled
1 cup apple brandy
1/2 cup cinnamon simple syrup**
**In a sauce pan combine 1 cup water, 1 cup sugar and 2 cinnamon sticks. Bring to a boil and stir until sugar is dissolved. Turn off the heat and allow to cool for at least 30 minutes. Remove the cinnamon sticks and discard. Use half as directed in recipe. With the remaining syrup, combine with 2 cups apple juice and freeze into ice cubes.
Combine all the ingredients in a one gallon pitcher. Add the apple spiced ice cubes to keep the drink chilled.
Serve in champagne flutes with a thin wedge slice of Granny Smith apple as a garnish.
Bon Appetite!
I think this could be Ochocinqo's game!!
Po
