It’s October. The leaves are changing, the air is crisp, and the fall semester is at its height. That also means Fridays and Saturdays across the United States are the best days of the week. Why? Because of football! As a student it was all about the festivities, now as an alum I also consider the food. That is why the ContentChecked team is selecting some of their favorite dishes to showcase their homecoming spirit and cheer on their tastebuds! Try a few dishes out at tailgating, at the dance, the party; just give them a go and let us know! Have a few that you would like to share? Tell us on Facebook or Twitter.
Hoo-rah Humus by MidWest Living
1 15 - ounce can garbanzo beans (chickpeas), rinsed and drained
1/2 C coarsely chopped bottled roasted red sweet pepper
1/3 C tahini (sesame seed paste) or creamy peanut butter
3 T lemon juice
4 cloves garlic
1/2-1 chipotle pepper in adobo sauce
1 t ground cumin
1/4 t salt
1/8 t ground black pepper
Olive oil, paprika and/or chopped fresh cilantro or parsley (optional)
Whole wheat pita bread wedges, pita crisps, bagel chips, assorted crackers, carrot sticks, celery sticks and/or cucumber slices (optional)
In a food processor or blender, combine garbanzo beans, red sweet pepper, tahini, lemon juice, garlic, chipotle pepper in adobo sauce, cumin, salt and black pepper. Cover and process or blend until smooth, adding 1 tablespoon water at a time if necessary to reach desired consistency.
To serve, spoon hummus into a serving bowl. If you like, garnish with a drizzle of olive oil, a dash of paprika and/or chopped fresh cilantro or parsley. Serve with assorted dippers.
Touchdown Deviled Eggs by Brittany Mullins
6 hard boiled eggs
¼ C Sabra roasted red pepper, luscious lemon or supremely spicy hummus
sea salt, black pepper and paprika for sprinkling
Hard boil the eggs. Peel eggs and slice in half lengthwise.
Remove yolks and place them in a small mixing bowl. Mash the yolks with a fork. Add the hummus. Combine well with the fork.
Taste the mixture and season with salt and pepper.
Fill the center of each egg white with some of the yolk mixture. Sprinkle with paprika and serve.
Baked Buffalo Cauliflower “Wings” by food.com
1 C 1% low-fat milk
2 t garlic powder
1 head cauliflower (chopped into pieces)
1 C buffalo wing sauce or 1 cup hot sauce
1 T olive oil (melted)
Combine the milk, flour, and garlic powder in a bowl and stir until well combined.
Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
Pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.
Serve alongside blue cheese or ranch dressing and celery sticks.
Greek Yogurt Ranch Dip for Cauliflower “Wings” by showmetheyummy.com
1 T dried parsley
2 t garlic powder
2 t onion powder
¼ t ground black pepper
1 t salt
1 T fresh chives
1 C non fat plain greek yogurt
⅓ C buttermilk
1 t Dijon mustard
1 t lemon juice
Place the spices (dried parsley - fresh chives) into a food processor and pulse a few times, until the spices have been ground up a bit.
Scrape down the sides.
Place the remaining ingredients - greek yogurt, buttermilk, Dijon, and lemon juice - into the food processor and pulse until the ingredients have been fully incorporated.
Scrape down the sides, if needed, and pulse again.
Transfer into a sealable container (like a mason jar) and place in the fridge until you're ready to use it!
M - A - N - G - O Salsa! by twopeasandtheirpod.com
1 C diced Mango
1 C of diced Cucumber
¼ C of chopped Cilantro
1 small Jalapeno, remove seeds & dice
¼ C of red onion
Salt & pepper to taste
Tortilla Chips for serving (optional)
Combine cucumber, mango, red onion, jalapeno, cilantro, and lime juice in a medium bowl. Season with salt and black pepper, to taste. Stir and serve with tortilla chips, if desired. This salsa is also great with grilled fish or chicken.