Food for Sunday and the Super Bowl 47

I am from Texas…however I do not watch football. ….. I know I know how awful ! I never understood the game, and I was involved with band. Yes, I was a band nerd for seven years of junior high and high school, and four years of college. So, for me to sit and watch the super bowl will be interesting. Mainly I want to see the commercials, and it gives me a chance to make some awesome food for my hubby who does watch football.

I saw this variation of a soft pretzel from ‘The Baking Illustrated’ cook book on Annie’s Eat’s. I almost forgot to add the garlic, parsley, and herbs. I enjoyed the original soft pretzels with humus the last time I made it. Wow these pretzels are amazing! I love the garlic soft center , with a light crispy outside. The cheese was smooth and complimented the soft pretzels.

At my sister in laws baby shower there were these sweet peas as snacks along with other vegetables. I fell in love with eating sugar snap peas raw! I have found that I love crunchy things. It doesn’t matter if it’s a veggie or potato chip. However, I have been trying to make healthier choices. These sugar snap peas are a great healthy choice as a side and satisfy my need for crunchy crisp food.

My sister-in-law made these fabulous ham sliders at her baby shower. When I saw these chicken bacon sliders I immediately thought of her. I bought wheat honey rolls because that was all that was left when I went grocery shopping after work on Saturday. It’s a good thing I like wheat bread! WOW !! These little sliders are amazing! We did the BBQ version with provolone as the cheese. The honey whole wheat rolls were perfect for these sandwiches.

The Lemon Cheesecake Cheese ball was so easy to make! I found this on Annie’s eats also. This is not too tart, but not too sweet. I bought golden delicious apples to dip in to the cheese ball. It is a light dessert that is perfect end to a lazy Sunday.

Sadly, my kitchen is now a mess. After we watch the super bowl, I will have to clean it up, and finish some reading for class.



Garlic herb soft pretzels

Source: Annie’s Eats

Yield: 12-16 servings


Basic pretzel dough:
1½ cups warm water (110-115° F)
2 tsp. sugar
2 tsp. kosher salt
2¼ tsp. instant yeast
22 oz. all-purpose flour (about 4½ cups)
4 tbsp. unsalted butter, melted
Vegetable oil, for greasing the bowl

To finish:
10 cups water
2/3 cup baking soda
1 egg yolk beaten with 1 tbsp. water
Pretzel (or kosher) salt


  • To make the basic pretzel dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed to dissolve the yeast.  Add in the flour and melted butter and mix just until the dough comes together.  Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes.  Transfer the dough to a bowl lightly greased with vegetable oil, turning once to coat.  Cover with plastic wrap and let rise in a warm place, about 50-55 minutes or until doubled in bulk.
  • Preheat the oven to 450° F.  Line two baking sheets with parchment paper and spray lightly with cooking spray.  Bring the water and baking soda to a boil in a large saucepan or stockpot.  Turn the dough out onto a lightly floured work surface and gently deflate it.  Divide it up into approximately 6 equal portions.  Working with one piece at a time, roll the dough out into a long rope about 1-inch in diameter.  Use a pizza cutter to cut the row into small segments, no longer than 1-inch each.  Repeat with the remaining dough.  Place the pretzel bites into the boiling water in batches so that they aren’t overcrowded.  Boil each batch for about 30 seconds, stirring once or twice to submerge all surfaces in the water.  Remove from the water with a slotted skimmer and spread out on the prepared baking sheets.  Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt.  Bake in the preheated oven until dark golden brown, about 9-11 minutes.  Transfer to a cooling rack for at least 5 minutes before serving.  Serve with mustard.
  • *Garlic herb variation: To the basic dough recipe, add in 3 cloves minced garlic, 2 teaspoons minced fresh parsley, 2 teaspoons minced thyme, and freshly ground black pepper to taste while mixing/kneading the dough.  Continue with the rest of the recipe as instructed, using a lighter sprinkle of salt on top before baking.To make a cheese sauce, combine ¾ cup 2% or whole milk with 2 teaspoons of cornstarch in a small saucepan over medium-high heat.  Whisk frequently.  Bring the mixture to a simmer.  Lower the heat to medium-low and continue to simmer about 1 minute until slightly thickened.  Remove from the heat, whisk in ¾ cup freshly shredded medium cheddar cheese.  Season with salt and pepper to taste.  Reheat as needed.


Grilled Chicken Bacon Sliders

Source: The Pioneer Woman

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 16


  • 4 whole Boneless, Skinless Chicken Breasts (breast Halves, Not The Whole Breast)
  • 16 slices Thin Bacon
  • Cajun Spice
  • Salt And Pepper, to taste
  • 16 whole Small Dinner Rolls
  • 16 slices Cheese Of Your Choice (cheddar, Monterey Jack, Pepper Jack, American, Swiss)
  • Bottled Sauces Of Your Choice: BBQ, Louisiana Hot Sauce, Teriyaki, Etc.
  • Toppings Of Your Choice: Tomato Slices, Grilled Onions, Lettuce, Celery Leaves, Etc.
  • Spread Of Your Choice: Mayo, Mustards, Mayo Mixed With Chipotle Pepper, Etc.

Preparation Instructions

Slice bacon pieces in half and fry over medium-low heat until

Place the palm of your hand flat on the top of each chicken breast. Apply light pressure as you slice it horizontally in half (be careful!) When you’re finished, you’ll have eight thinner chicken breast pieces. Slice each of these in half so you’ll wind up with sixteen small chicken “patties.” Place a piece of plastic wrap on top of the thicker pieces and pound gently with a rolling pin to flatten slightly.

Brush both sides of the chicken pieces with a little bit of the bacon fat, then season with Cajun spice and salt and pepper to taste.

Heat a grill pan if you have one, or a heavy skillet over medium to medium-high heat. Cook chicken pieces on the first side for a couple of minutes, then flip them over to the other side. Lay slices of cheese (whatever kind you’d like) on top of each piece, then top with a couple of bacon slices. Cook until chicken is done, then remove from the pan.

Spread both sides of dinner rolls with the spread of your choice (mayo, mustard, etc.) and the toppings of your choice (tomato, lettuce, etc.) Place chicken pieces in between halved dinner rolls. Serve immediately!


* Brush a little BBQ sauce on the chicken before laying on the slice of cheese and the bacon.

* Brush a little Louisiana hot sauce on the chicken. Add bacon, then top with a bunch of celery leaves before putting inside the buns.

* Change up the cheese, toppings, however you’d like!


Lemon Cheesecake Cheese Ball

Source: Annie’s Eats

10 oz. cream cheese
2½ tbsp. sugar
Zest of 1 large lemon
4 tsp. freshly squeezed lemon juice
3 graham crackers

Combine the cream cheese and sugar in a medium bowl.  Stir together with a spoon or spatula until well combined and smooth.  Mix in the lemon zest and lemon juice until smooth.  Transfer the mixture to a piece of plastic wrap and shape into a ball, wrapped tightly.  Refrigerate until firm, at least 3 hours.  Reshape if necessary once firm.

Coarsely crush the graham crackers and transfer the crumbs to a plate or bowl.  Roll the cheese ball in the crumbs until evenly coated.  Refrigerate until ready to serve.


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