Whether you’re a true football fan or just one that likes to watch the commercials and the halftime shows like I do, you’ll need some good food to munch on this Sunday. Here’s a few more ideas in case you want to add a little something more to your table.
My version of Firecracker Shrimp. It’s so simple to put together, just butterfly your shrimp because you’re going to stuff it with a mixture of good Cheddar and goat cheese, or cream cheese if you prefer. Into the cheese mixture add diced jalapeno, as hot as you like, diced green onion, salt and pepper. Then do your self a favor and make your bacon in the oven, on foil, at 400 until soft and still pliable.
Take a dollop of the cheese mixture and place it on top of each of the butterflied shrimp, the ratio of cheese I like to use is 2 parts goat or cream cheese to one part Cheddar.
I personally don’t like to wrap my shrimp in bacon because all I taste is bacon and not the shrimp too much, so I just place a nice thick piece on top of the cheese mixture, nestle it right on top. But if you prefer to wrap the whole thing up, go for it but buy some thin cut bacon, mine is always too thick.
Sprinkle each shrimp with a cajun seasoning, a quick drizzle of olive oil and bake on a foil lined baking sheet at 400 until shrimp turns nice and pink and the cheese is melting.
Or how about a gooey Mediterranean Style Grilled Cheese Sandwich? It will satisfy your soul!
Get some good hearty bread, fresh mozzarella and feta for the cheese, or any other good melting cheese, like Brie or Fontina, then layer on arugula, roasted red pepper, olives and marinated artichoke hearts. Slather both sides of the bread with butter and cook till golden and all the cheese starts oozing out.
You can serve your grilled cheese with these irresistible Roasted Fingerling Potatoes. Make a bunch because they go fast!
No real recipe here just cut them in half, put them in a bowl and sprinkle them well with olive oil, oregano, garlic powder, paprika, rosemary, romano cheese, sea salt and pepper. Toss well and place on a baking sheet into a 425 hot oven until golden and crispy, keep checking and turning them. If you have a convection setting like I do, use that, they crisp up really nice and fast.
I love these Buffalo Chicken Meatballs, ( you can use turkey also). Blue cheese, carrot, celery, onion all packed inside each one, then baked and drenched in hot sauce and butter, so good, one bite wonders! I got the recipe here.
I love blue cheese and because I had extra crumbles I whipped up a dressing by adding some sour cream, mayo and a bit of milk.
Great for dipping the meatballs into and the crunchy celery and carrots I served on the side.
Happy Munching!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
