Game Day Appetizers

 

Countdown to the Super Bowl- just 11 more days 

Beef, Bean, Cheese, Corn Enchilada Dip

Cook's Notes: It's super filling and this meaty and cheesy dip is full of flavor. Enjoy all of your favorite enchilada ingredients in this hearty dip. It is perfect for game day. Omit the meat for a vegetarian option. 

The recipe is from https://recipes.net/side-dish/dip-sauces/beef-enchilada-dip-recipe/

Ingredients: 

• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 1/2 sweet onions, minced 
• 1 lb. lean ground beef
• 10 oz. enchilada sauce (I use mild)
• 1 tablespoon taco seasoning from the packet
• 1 cup Mexicorn 
• 4 oz. diced green chiles, drained on a paper towel 
• 16 oz. refried beans
• 1/2 cup black beans
• 2 cups shredded cheese (I used a Mexican mix, but cheddar works well too)
• Optional topping diced green onions

Directions: 

• Preheat oven to 350 degrees.
• In a large skillet, heat 1 tablespoon of oil.
• Add minced garlic and diced onions to hot oil in the pan and heat for a few minutes until the onions are translucent.
• Add in ground beef and cook until browned on medium-high heat. Crumble meat and drain. Wipe pan free of grease. 
• Add the enchilada sauce and taco seasoning to the pan with the beef mixture.
• Add corn and diced green chiles.
• Next, add refried beans. Mix until the refried beans have been incorporated into the beef mixture.
• Gently fold in the black beans and cook through.
• Pour beef mixture into a casserole dish.
• Top with shredded cheese.
• Bake uncovered for 25 minutes and top with diced green onions to serve. 
• Serve with your favorite chips.

Smokey Parmesan Roasted Cauliflower Bites

Cook's Notes: Some might say cauliflower is a bland vegetable. But then maybe they haven't tried Smoky Parmesan Roasted Cauliflower Bites.  It's a savory side dish or an appetizer with plenty of flavor but light on the calories. Roasting the cauliflower adds deep flavor and an irresistible crunch. Serve with your favorite low-calorie dipping sauce if desired. 

Ingredients: 

• 1 tablespoon smoked paprika
• 1/2 teaspoon dried oregano 
• 1/4 teaspoon each cumin and garlic powder 
• Optional 1/4 teaspoon crushed red pepper flakes
• Salt and freshly cracked pepper to taste
• 1/2 cup grated Parmesan cheese
• 3 tablesp0ons olive oil
• 1 head cauliflower, cut into small florets

Directions: 

• Preheat oven to 425 degrees.
• In a small bowl whisk together all the spices and set aside.
• Prepare a baking sheet with foil and spray with a non-stick spray. 
• Remove the leaves from the cauliflower and break the head into small florets. 
• In a large bowl mix florets with olive oil and mix in spices making sure the florets are well coated. Mix in 1/4 cup Parmesan cheese.
• Spread out on the baking sheet. Sprinkle with salt, cracked pepper, and rest of the Parmesan cheese. 
  
• Roast the cauliflower for 35 minutes then check for doneness. The florets should be al dente not mushy. Turn florets once during roasting time.

Shrimp, Avocado, Tomato, Corn Salad 

A healthy game day choice