Dish 1: Butternut Squash Queso Nachos:
In hindsight, I wish I prepped all the ingredients and waited to put it all together. Lesson learned for next time- don't prepare Nachos too early! Anyway, they were still delicious and I will definitely make them again.
I saw this on Rachael Ray- her daytime talk show. Yep, it was a snowday and I was watching RR. Please help me. If you look at the pictures below, I will give you a basic synopsis of how to make these squashy, cheesey nachos! If you want the complete recipe- click the link above.
It starts with roasted butternut squash in 425 degree oven for 25 minutes. Then you saute onions, carrots, cumin and coriander together. Then move that mixture to a food processor. Then you make a bechemel sauce with butter, flour, milk and nutmeg and slowly add in the cheddar cheese making figure eights until all incorporated. In another pot, mix your vegetarian refried pinto beans with some water to think it out. Also prep your casserole dish and add the tortilla chips. I used a combo of white corn and flax seed tortilla. After the squash is roasted, add that in with the onions, carrots and 1 tablespoon of chipotle in adobo. Puree until smooth, adding stock to think it out.
Dish 2: Edamole: (Inspired by Cara at Cara's Cravings)This is one of the simplest recipes you could ask for. Thank Cara for that. I've had Edamame hummus before but never edamame guac. It intrigued me and I'm glad I made it! My recipe was even easier than Cara's because I bought Ready-to-Eat Edamame at Trader Joes, along with a Guacomole Kit (2 avocados, 1 jalapeno, 4 limes, garlic), Cilantro, Red Onion and Fage Greek Yogurt. So pretty much you mix those ingredients together in your handy food procesor and well, that's it! I only used half a jalapeno and it was still pretty spicy. Not spicy enough not to eat though! And we somehow have a ton leftover! Can't wait to dig into that tonight : )
Dish 3: Greek Platter
What did you do for the superbowl? What did you make?