‘Party’ Snazzy Foods

Sunday’s Menu seven layer dip

This post is past due after sitting in my drafts, waiting for a final proof, but it’s valid none the same since you don’t have to host a Super Bowl Party to have some fun with the foods you fix. Any day is a good day for jazzing up the menu. While it was just the two of us on Sunday for the not-so big game, it was still an excuse for me to do something different, and in my world that means trying one or two new recipes. In fact, only one recipe was something I’ve made before and I make it every Super Bowl Sunday.

The best part of this menu is there was no pressure to have everything ready at once. The only person I had to feed was my husband and he tends to be happy whenever I cook. I started the day making the 7 Layer Dip and let it set up in the fridge. It’s probably the same one – or very similar to what you have made before or bought at the local market. Nothing all that snazzy there. Dessert came next with a recipe a friend passed along recently, and it then it wasn’t until the game started that I set to work on the sliders and veggies. Since he’s a darn good guy, my husband made my champagne cocktail while I cooked. You can use champagne, prosecco, or any other sparkling wine. One of my favorites is Risque made by Toad Hollow, mostly because I have very limited tastes in wine, but I am learning to branch out more the older I get. I have some left over cherries (not the crappy maraschino kind) from cocktails served at our housewarming party so they must be used. I had him add two cherries to the glass along with a tiny drop of the cherry syrup. You could also add a fruit liqueur – just think of it like a mimosa and add any flavor – you’re not limited to just peaches or oranges.

If you haven’t noticed already, I tend to adapt recipes based on what I have on hand or simply for our own tastes.  Today was no different…

For the sliders, I left out the capers and cornichons, and instead of sherry vinegar, I swapped for red wine vinegar.  I also didn’t use brioche buns simply because the grocery store was out, and bought ordinary hamburger buns in the size of mini sliders. Considering the temperatures outside in Montana in early February, I grilled the burgers inside and didn’t make an effort to grill the bun, but warmed them.

Dipping sauces served for the tempura vegetables were bottles of teriyaki sauce and sweet chili sauce. Simple was the option for the day so I skipped making a wasabi mayo and the seasoning in the flour mixture was my go-to Alpine Touch Seasoning.

For the lemon loaf, I did a terrible job following the directions but guess what? It turned out beautifully anyway and my husband’s colleagues appreciated the leftovers without any complaint. Honestly, even though I neglected to beat the butter and sugar and beat the eggs until fluffy, my lemon loaf looked just the like the one in the recipe picture. I’m not advocating not following instructions, but we all get ahead of ourselves and I do want to encourage you to keep going even when it might look like you’ve screwed up. The only adjustment I made was to the glaze — 1/4 cup of sugar was sufficient considering the sugar in the loaf. I will encourage you to cut back on added sugar whenever possible – a mere 25% less will never hurt you!

Tex Mex Taco Dip
Best of Friends, Etc. Darlene Skees, 1986

1 can refried beans

3 avocados “smashed” and mixed with
2 T. lemon juice
1/2 tsp. salt
1/4 tsp. pepper

1 cup sour cream
1/2 c. mayo
1 package taco seasoning mix

green onions, sliced black olives, grated cheddar cheese and tomatoes, cubed

Spread beans on a large tray or plate. Spread avocado/guac over the bean mixture. Feel free to use the same bowl to mix and spread the taco seasoning over the avocado. Chop 1 bunch green onions and sprinkle over the mixtures.  Follow with one small can of sliced or chopped black olives, 1 cup grated cheddar cheese (sharp or medium) and 1-2 tomatoes, cubed.

Serve with your choice of tortilla chips.

I hope you enjoy all the goodness!
Blessings, Tina

Copyright © 2019 Montana Mountain Maven / Tina R. Cusker. All rights reserved.

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