Healthy Game Day Appetizers

Are you ready for some football food?  Whether you’re tailgating it or watching the game at home with friends, snack food has always been a part of the football experience.  Here are some ways to freshen up your offering for your health-conscious fans!

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Veggie and Dip Platter

Ditch the greasy chips and set out a feast of dippers for the game! Here are a few ideas that Munroe will deliver for your tailgating or football party:

Servings

Ingredients

• 1 cup Sour Cream
• 1 cup Salsa
• 1 Guacamole Kit
• 1 pkg Angelito Herb & Garlic spread
• 1 English Cucumber
• 1 pkg Celery
• 1 pkg Carrots
• 1 pkg Cherry Tomatoes

Servings Ingredients 1 cup Sour Cream 1 cup Salsa 1 Guacamole Kit 1 pkg Angelito Herb & Garlic spread 1 English Cucumber 1 pkg Celery 1 pkg Carrots 1 pkg Cherry Tomatoes

Instructions

1. Make the CREAMY DIP: mix 1 cup sour cream with 1 cup of fresh salsa
2. Make the GUACAMOLE DIP: our kit contains all these fresh ingredients to peel, pit, chop and mix: Avocados, Tomato, Garlic, Onion, Lime and Peppers.
3. Prepare the vegetables: wash, peel and slice into coins or sticks and arrange on the platter around the dips.
4. Finish off with some kale or herbs for garnish, some sliced cheese, olives, crackers or even deli meat from Daniele Meats!

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Healthier Chicken Wings

Let the fresh flavor of herbs and spices and the magic of slow roasting take over the temptation to dive into a bucket of fried chicken wings! Try a simple variety slow roasted in teriyaki sauce, or try this culinary masterpiece. It takes some time, but the flavor is a winner!

Servings

Ingredients

• 3 lbs/ 1 pkg Chicken Wings
• 2 tbs Rosemary chopped fresh
• 2 tbs Lemon Zest from about 2 Lemons
• 1 tsp kosher salt
• 1 tsp Black Pepper
• 1/2 tsp Red Pepper Flakes
• 1/2 cup + 2 tablespoons olive oil
• 2 Onions peeled and sliced into 1/4-1/2" wedges
• 1 head garlic not peeled, separated into cloves

Servings Ingredients 3 lbs/ 1 pkg Chicken Wings 2 tbs Rosemary chopped fresh 2 tbs Lemon Zest from about 2 Lemons 1 tsp kosher salt 1 tsp Black Pepper 1/2 tsp Red Pepper Flakes 1/2 cup + 2 tablespoons olive oil 2 Onions peeled and sliced into 1/4-1/2" wedges 1 head garlic not peeled, separated into cloves

Instructions

1. In a small bowl combine the rosemary, lemon zest, salt, pepper, red pepper flakes and 1/2 cup olive oil and stir well. Set aside.
2. Rinse and dry the wings and place them in a 1 gallon resealable storage or freezer bag. Add the marinade, seal the bag, getting out most of the air. Massage the chicken wings in the marinade until well coated. Refrigerate overnight.
3. Take the chicken wings out of the refrigerator and let them sit at room temperature for about 30 minutes.
4. Preheat the oven to 400°.
5. Bring a small pot of water to a boil and add the cloves of garlic. Cook for 3-4 minutes, drain and let the cloves cool. Slip the skins off the cloves of garlic and set aside.
6. Heat a large, heavy ovenproof skillet (preferably cast iron) over medium high heat. Add one tablespoons olive oil, when the oil is hot, add the onions and cook while stirring occasionally for one minute. Remove onions and add half the chicken wings one at a time to the hot pan and cook for 1-2 minutes (without turning or prodding them) so that they get a little sear. Using tongs, flip the wings. (Remove, and add remaining chicken and olive oil to the pan and repeat.)
7. Add the peeled garlic cloves and stir them with the onions and all chicken wings. Cook for 1-2 more minutes, then transfer the skillet to the hot oven.
8. Cook for 10 minutes, then flip the chicken wings and stir the onions and garlic before returning to the oven. Cook an additional 8 minutes and flip the chicken wings again. Cook for a final 8 minutes and remove from the oven.
9. Transfer the wings to a platter and serve.

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CACOILA

This Portugese favorite is a great alternative to pulled pork, which uses a fattier pork shoulder cut and normally contains sugary barbeque sauce. Pronounced "cah-sur-la", this cacoila dish was shared by our own Deb Amaral, and uses a lean cut of boneless pork chop, marinated and slow roasted for an incredibly juicy, flavorful meat. Serve on a sandwich or with roasted potatoes!

Servings

Ingredients

• 3 lbs Boneless Pork - cut into chunks
• 1 ¼ tsp garlic
• 1 tsp Smoked Paprika
• 2 tsp Sea Salt
• 1¼ tsp Black Pepper
• ¼ tsp Cayenne Pepper
• ½ tsp Cinnamon
• ½ tsp Oregano
• ½ tsp Cumin
• 1 cup White Wine...I use Chablis
• ½ cup Orange Juice
• 1 Bay Leaf Remove before serving

Servings Ingredients 3 lbs Boneless Pork - cut into chunks 1 ¼ tsp garlic 1 tsp Smoked Paprika 2 tsp Sea Salt 1¼ tsp Black Pepper ¼ tsp Cayenne Pepper ½ tsp Cinnamon ½ tsp Oregano ½ tsp Cumin 1 cup White Wine...I use Chablis ½ cup Orange Juice 1 Bay Leaf Remove before serving

Instructions

1. Marinate overnight.
2. There are 2 ways to cook: 1) Start in a Dutch Oven and cook at 250 degree oven and bake for 3.5 - 4 hrs. 2) Combine all ingredients and put in crock pot. Cook on High for 2.5 hrs turn to low for another 1.5 hrs.
3. 3) After slow-cooking, the pork will be ready to shred apart. Serve on some fresh soft rolls or over roasted potatoes with a side salad.

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