Are You Ready for Some Football (Food)?

Sorry, that was bad, but I couldn’t help it. We love this time of year – our favorite college teams play on Saturday, then all eyes turn to the NFL games to round out the weekend on Sunday. But what’s watching football without our favorite bites to enhance the day? Well, I don’t know and not sure I’d want to be watching that many games without some really great food! So I thought I’d kick off (ok, another bad pun) a post or two featuring our favorite football menus.

Call it charcuterie, call it small plates, in our house, this is perfect for a night kickoff because it’s flexible, adaptable, and gives everyone choices. And you don’t need to go wild preparing components – you can use what you have on hand. Yesterday, I grilled some smoked sausage (please don’t share it was turkey!), threw some frozen meatballs in the air fryer that had been tossed with BBQ sauce, and baked some prepared spanakopita triangles. Then of course, you need to have cheese! I like to include something with a bite (here an extra sharp Vermont cheddar), something milder (Swiss or Gouda always work), and something soft (this one was an Asiago spread we’d picked up on our adventures earlier in the day and was amazing!) Add your favorite crackers or baguette and enjoy!

But I will confess, I need something healthy on the side, so this cucumber, tomato salad fits the bill (and the small plates!)

Cut about a pound of cherry tomatoes in half (I love the brightness of having the different colors in the bowl) and toss with a pinch of salt, sugar and freshly ground pepper. Cut an English cucumber into thin slices and add to the bowl. Last step is to add half a red onion that’s been thinly sliced. Make the dressing in a mason jar by combining 1/2 cup Olive Oil, 1/2 cup red or white wine vinegar, 2 minced garlic cloves, freshly ground salt and pepper, 1 tsp sugar and 1 tsp dried oregano. Shake it all up to combine, then pour most of it on the veggies (I always save a bit in case I need it for serving). Mix in a little fresh parsley then let everything sit on the counter to marinade for a couple hours before serving.

Last but not least, we finished the weekend with sheet pan nachos. I always struggle with keeping these crispy, but a deep dive into Google today revealed the secret (strangely from the Cape Cod Times, not any cooking site). Preheat the oven to 375, spread the tortilla chips onto a baking sheet and cover the chips with about a cup and a half of cheese (I love a good Mexican blend). Bake for three minutes. Then they’re ready for topping. I always go with a meat (leftover chili, cooked chicken, ground beef or turkey cooked with taco seasoning), some salsa, and some diced jalapenos. Top with another half cup of so of cheese and return to the oven for 7 or 8 minutes till the cheese is melted. I top them with shredded lettuce, diced onion, and diced tomato (but choose your own adventure!). Serve with sour cream, guacamole, and/or pico de gallo.

That was a prefect menu to begin the first real weekend of football. What’s your go-to game day food? Whatever it is, I hope you enjoy it in the company of those you love and of course your favorite teams win!

Eat well my friends!

Refrigerator Pickles

I’ve never gotten into canning and preserving and honestly, I’m in awe seeing pictures from friends making jams, canning the abundance of vegetables from their gardens… This is about as close as I get because we do love pickles (plus it is the season when I end up with a ton of cucumbers)

1 pound of cucumbers, sliced 1/2 inch thick (I did strips this time to mix things up)
1 large Vidalia onion, thinly sliced
1/4 cup sea salt
1/2 to 3/4 cup sugar
1/2 cup distilled white vinegar
1 tbsp mustard seed
1 tbsp coriander seed
1/4 tsp celery seed
1/2 tbsp pickling spices
Fresh dill (or dried dill)

In a medium bowl, combine cucumbers and onion. Toss with salt, combining really well. Top with ice and let everything stand for two hours on the counter.

In a pot, bring the sugar, vinegar and spices to a boil. Drain the cucumbers and onion. Add the vegetables to the vinegar mixture and bring almost back to a boil. Remove from heat and cool. Spoon the cucumbers and onion into a one quart jar (depending on how you sliced the cucumbers, you might need a couple). Add the pickling liquid, top with some dill, to the jar and seal tightly.

You can store these in the fridge for about 4 weeks (but I’ll confess we’ve never had them last that long). They’ll begin having that classic pickle flavor in about a couple hours in the fridge.