Easy, Pleasy, Game-Day Snacks
All recipes except the ‘Buffalo Tofu’ from Joan Allison
FRESH GUACAMOLE
5 Tbsp. chopped fresh cilantro
1/4 cup minced white onion
1 large jalapeño, seeded, minced
salt
6 medium avocados, halved, pitted
1 medium tomato, cored, chopped
3 Tbsp. fresh lime juice
Tortilla chips (for serving)
DIRECTIONS
Combine cilantro, onion, and 1 tsp jalapeño in a large bowl; season with salt and lime juice and stir. Score avocado flesh into cubes. Using a spoon, scoop diced flesh out of avocado peel and into bowl with onion mixture. Mash until slightly chunky. Fold in the tomato. Season to taste with salt. Serve with tortilla chips.
SOUTHERN POTATO SALAD
7 russet potatoes, peeled, diced and boiled until tender
1/2 red onion, chopped
about 1 cup mayonnaise
2 tbsp sweet pickle relish
2 stalks celery (finely chopped)
about 3 tablespoons yellow mustard
3 hard boiled eggs, chopped
Salt and pepper to taste
DIRECTIONS
Cook the peeled and diced potatoes in boiling water until tender. Drain and place in fridge to cool. As the potatoes cool, chop all of the vegetables and mix veggies with the mayo. Gently fold in the chopped hard boiled eggs. Remove potatoes from fridge and spoon mayo/egg/veggie mixture on top. Gently fold in potatoes until all ingredients are well blended. Salt and pepper to taste. or at the table. Serve immediately at room temperature or chill until ready to serve.
BUFFALO CHICKEN DIP
2 cups finely chopped or shredded cooked chicken
1/3 cup cayenne pepper sauce
1 cup mayonnaise
1 cup shredded cheddar cheese
2 Tbsp. finely chopped green onions (optional)
1 tsp. lemonjuice
1/4 cup crumbled blue cheese
DIRECTIONS
Preheat oven to 375°
Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Turn into 1-1/2-quart shallow casserole dish, then sprinkle with blue cheese. Bake uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite chips.
FOOTBALL EGGS
6 hard-boiled eggs, peeled
1/8 teaspoon salt
1 dash pepper
1/4 cup mayonnaise
1 teaspoon pickle relish
Green onions
DIRECTIONS
Halve the eggs and take out yolk. Set aside the whites. Mash yolk and add remaining ingredients. Add pickle relish. Fill the egg whites. Top with strips of green onion to form the ‘laces’ of the football.
Here’s a yummy veggie version of a ‘buffalo’d’ protein from Ashley Gerst:
BUFFALO TOFU
1 container of firm or extra firm tofu
3 tbsp corn starch
Enough peanut or canola oil for frying
(about 3/4” deep in the skillet)
buffalo sauce (Wing Time is my fave)
or your other favorite sauces
Freeze tofu overnight and let it defrost. Gently squeeze the water out of tofu by pressing it from the top down between two flat hands. Cut tofu in half horizontally to make two thin layers. With each layer, cut into 20 smaller squares (4×4 cuts). Add tofu cubes and cornstarch to a Ziploc bag; shake bag until tofu is evenly coated with corn starch. Add tofu pieces to hot oil and fry. Drain tofu and place on a serving platter Alongside the serving platter, offer toothpicks and a selection of your favorite sauce for dipping.
