With the Super Bowl right around the corner I am sure that you already know where you are going to be watching the commercials… err I mean game. To most of us who do not live in Pittsburgh or Green Bay (or have a bet on the game) it doesn’t really matter who wins – it’s just a great excuse to get together with friends and family to laugh and eat the best snack food of the year. Is the party at your place or are you traveling to the event? Either way you may be responsible for bringing some snacks.

If you’re looking for some ideas to showcase some of your cooking skills or just in search of some snack ideas that are a little out of the ordinary – these are our top five can’t go wrong snack categories:

The ultimate Tex-Mex comfort food and all you really need are some good tortilla chips and a killer salsa. Ah a killer salsa now that‘s the hard part. We love salsa and you can choose fresh chiles for a fresher heat, used dried chiles for more of an earthier flavor and even go a bit exotic and sweet.

Here are some of our favorite salsa recipes:

Salsa Verde

Fresh Heirloom Tomato Salsa

Black Bean and Corn Salsa

Mango Salsa

Peach Ginger Salsa

Homemade Pizza

Can’t go wrong here and these are sure to be big hits as one of the best ways to eat quick, fill your guests up and still get to experiment with a wide variety of flavors. We like to make our dough fresh from scratch but there are also several really good prepackaged pizza doughs you can pick up to make this just a bit easier. We have thoroughly tested these pizza recipes in our home kitchen and you’re sure to have enough variety for even the pickiest eater.

Classic Margherita Pizza

Buffalo Chicken Pizza

Taco Pizza

Cheeseburger Pizza

Chicken, Fennel and Pepper Pizza

BBQ Ribs

There are a couple of ways that you can go here. Run by your favorite rib house and pick up a couple of slabs (no real challenge here) or make your own. The game isn’t until Sunday so that gives you all day Saturday to prep these and then you can fire them up on Sunday.

How can you go wrong with ribs there are so many styles to choose from?

Kansas City Style – One of the signature characteristics of a classic Kansas City BBQ is the liberal use of BBQ sauce and to balance these strong flavors the Kansas City BBQ rubs tend to be less sweet and a bit more savory as this provides the best compliment to the wet, sweet bbq sauce.

Memphis Style – The hallmark of a classic Memphis style BBQ is that the ribs are cooked for a long time until the meat becomes so tender that it practically falls off the bone.

Little Rock – Sensational flavor is paramount to a Little Rock BBQ and it takes slow cooking with apple, cherry, hickory and sassafras woods often over pecan coals. Continuous basting results in out of this world moistness and tenderness. Do not forget the homemade Spicy BBQ sauce!

Deep South – Deep South BBQ cooking is well-seasoned and yields lots of flavor. Deep South barbecue is for the most part either pork ribs, chopped or sliced pork, which is usually the pork shoulder, cut from the bone and served on a plate with the usual side dishes – we are partial to sweet potato chili fries. It also means crispy links where the juice squirts out when you take a bite.

Pork Stank – This is our personal favorite as it was developed by one of our customers, the owner of Porter Macs Rockin’ BBQ, a competition BBQer whose secret rub has won several BBQ events up and down the east coast. This meticulously perfected BBQ rub has 16 ingredients and the secret spice (shhhh don’t tell anyone) is Grains of Paradise – absolutely out-of-this-world!

Chili

This is not just a Tex-Mex classic one pot dish as there are so many ways you can prepare these. Do you go with or without beans? Do you go with all chunk (no hamburger style meat) and use ribeye, chuck roast, brisket or sirloin? Do you add a little spicy sausage like Andouille or chorizo? Mmm my mouth is watering just thinking about the endless possibilities.

And of course since these can be cooked in the crock pot which means super easy prep.

Here are a couple of healthy alternatives (and yes some of these may include beans or even ground turkey):

3 Bean Layered Crock Pot Chili

Turkey Chili

Chunky Vegetarian Chili

Spicy Crock Pot Chili

Chipotle Turkey Chili

Wings

We love wings as these also have so many possibilities. Like ‘em hot and spicy, a bit sweet, with just a bit of kick or some combination of these? We like to bring some of each that way everybody is bound to be happy… and stuffed!

Like ‘em hot and Spicy – Habanero Chile Wings, Cajun Hot Wings or Jamaican Jerk Wings

Crave sweet wings – Honey Chipotle Wings

With just a bit of kick – Thai Wings, Blackened Wings, or Manzanillo Mexican Wings

Like sweet and spicy wings – Kickin’ Chicken or Sweet Tweetie

Now these should be enough ideas to help you prepare for the best indoor tailgate party of the year. And hopefully that darn ground hog will see his shadow as this snow has got to go. I am already looking forward to the next big get together where it will be much, much warmer – come on Memorial Day!

Well summer is beginning to wind down and fall is right around the corner. Are you someone who looks forward to September? When football finally kicks off — there is nothing like watching the boys of fall under the lights on a Friday night at the local high school, tailgating at your favorite college on Saturdays or enjoying the sights, sounds and raw excitement at one of the NFL stadiums.

We think that football and hot wings make a pretty unbeatable combination. While we also like our wings baked (but never fried), we especially love our wings hot off the grill which makes them perfect for tailgating or for watching your team with friends and family.

This weekend’s Labor Day festivities also coincides with the 9^th Annual National Buffalo Wing Festival in Buffalo, New York! Last year over 78,000 attended and consumed more than 500,000 wings and they have already ordered 45 tons of wings for this year’s event.

Whether you call them Buffalo wings, chicken wings, hot wings or just wings this tasty treat has developed quite a cult following. You know that it has reached the level of a definitive American food when in addition to a national festival it becomes the signature dish to several restaurant chains – most notably Hooters and Buffalo Wild Wings. In 2009, Esquire Magazine even released their own list of the best national restaurants serving wings.

If you would rather search for the best wings in your area and prefer local bar and grills that may be a bit more off the beaten you might like these reviews from BestHotWings.com.

Me, I am partial to homemade wings as there are so many ways to prepare them and so many flavor options – sweet, spicy and hot, hotter and hottest. Of course preparing them for friends and family makes it even better!

We recently had a get together at our house for our SpicesInc.com staff for a wing taste testing night/ welcome celebration for some of our new team members. Penny seasoned our wings for a couple of hours and I got to threw them on the grill.

Now while I like ‘em hot – especially the Habanero Chile Seasoning, Hot Cajun Wings and Thai Wings our big winners, as selected by our guests,   were the Honey Chipotle and the Kickin’ Chicken. Both of these last two had just a hint of heat and more sweetness than some of our others.

How do you like your wings?

Do you prefer to cook them yourself of go out to a restaurant?

I think the best recipes are meant to be shared.  I got this recipe from a favorite blogger, Dairy Free Betty, who gives credit on her post to where she got it.  So, I am posting the link to the original recipe.

Perfect Summer Dessert!

This recipe is fabulous!!!  The crust is so rich and moist – you will never want a heavy butter graham cracker crust again. The lemon is fresh and tangy and the whole dessert  is all natural and super healthy with just fruits and nuts.  I had some leftover pineapple – so I added that too.  A little poppyseed complemented the fruit nicely.  It would make a super take along dish for a July 4th outing if you had strawberries, bananas and blueberries!

I told Greg that I made a dessert and he says “You know I am not much of a dessert eater.” (so true – he does not crave the sweets like I do) But he tasted this dessert and was sold!

Not to mention how SUPER easy it was and pretty inexpensive to make.

A winner all around – enjoy! 

What is your favorite recipe to share with friends?

One of the things I like most about blogging is reading other blogs.  I have learned so much since we started this site.  I am working on food photography so that the pics we post actually look as appetizing as the food we make!

One blog I like very much is The Clean Eating Mama.  Tasha’’s wholesome and nutritious approach to diet and exercise is an inspiration.  She is always finding new recipes and healthy ways to prepare food.

A week or so ago, she posted this recipe for Cashew ”Cheese” Spread.  Well, I tried it and it is WONDERFUL!!  I won”t post the recipe, because I encourage you to click on the link and check it out for yourself.

But I will share my pics.

Soak the cashews in water for 4 hours

The food processor works great for this!

I did put cracked pepper on the saran wrap then added the cashew cheese

The bowl creates the mold - just chill before serving

I use this spread on toast, crackers, a spoon!

I hope you click and try this recipe.  It is a great idea to serve at a party!

What blogs do you follow?  How do you get and share ideas from other bloggers?

Hello – who wouldn”t want to make this cake?!    This is not my recipe and I did not make any modifications to it – so I will link directly to the original recipe to give credit where credit is due.  I used a high grade Organic Cocoa Powder which made a very dark chocolate batter.  Next time I make it I will either only use 1/2 the sugar or sub Splenda – it was really good – but I would be ok with the blueberries providing most of the sweetness.

This cake got 5 stars on the Better Homes and Gardens website and I believe it!  I wanted to make this cake for when I am asked to bring something to a party or get together – of course I had to test the recipe first.  This one is a winner and I can”t wait to share it with friends.  Not something I would make everyday – but for a special occasion I think it is worth it!

I used Organic Cocoa Powder in the batter

I added the blueberry sauce over the top of the cake

I love making my own granola.  I like to mix up the flavors and have control over what goes into mine.  Granola is one of those tricky snacks – it sounds healthy – but is it?  One recipe I found was almost 600 calories and 12 grams of sugar for a 1 cup serving – mine is 557 calories and only 1 gram sugar.  Not all granola’’s are alike!

I make a batch on the weekend and use it all week in yogurt, as a snack, on a salad or even with milk as a cold cereal.  Most recipes call for vanilla extract, I like to use almond extract as I think it adds to the nutty flavor.  During the holidays I substituted pumpkin spice for the cinnamon and the smell from the oven while it was baking was amazing!

Be careful of the substitutions that you make because nuts and dried fruit can add calories and unwanted sugar quickly.  Try to find dried fruits with no sugar added.  Today, I couldn”t find cranberries without sugar so I cut the amount of brown sugar I add in half to make up for it.

I also have to be careful not to snack too much as 557 calories is a lot and I can easily eat more than I should.  This is one treat that I measure.  If I add it to yogurt – I use just 1/4 cup and use plain yogurt without added sweetness.

Here is what you need:

Dry Ingredients

• 2 cups dried rolled oats
• 2 cups 5 grain dry cereal mix
• 1 cup raw, sliced, unsalted almonds
• 1/2 cup unsalted sunflower seeds

Coating Mixture

• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 cup olive oil
• 1 tsp almond extract (can substitute vanilla extract)
• 1/4 cup honey

To Be Added At The End

• 1/2 cup raisins
• 1/2 cup dried cranberries

Cooking Directions

1. Preheat oven to 300 degrees F
2. Mix all dry ingredients and set aside
3. In a small saucepan, place all coating ingredients.  Stir on low heat until mixture is warm and sugar is dissolved.
4. Pour liquid over dry ingredients and mix thoroughly to coat all the dry mix.
5. Spread granola onto a large cookie sheet lined with parchment paper
6. Bake for 40 minutes – stirring every 10 minutes for even toasting
7. Remove from oven and let mixture cool – transfer to an airtight container and add raisins and cranberries

Makes 7 cups of granola – Serving = 1 cup

Nutritional Information (per serving):

Baba Ghanouj is a Middle Eastern dip made with eggplant.  I do like eggplant and I have had this dip before in restaurants – so I thought I would try to make it at home.  Boy! It is very good!  I made it to take to work this week in my lunch.  You could certainly spread this on a pita or have it with some wheat crackers – either way it would make for a very tasty, filling and low cal lunch or snack.

Here is What You Need:

• 1 large eggplant
• 1 clove garlic
• juice from 1/2 lemon
• 3 tablespoons tahini
• salt to taste – I use just a pinch
• 1 teaspoons olive oil
• 1/4 teaspoon cumin

Directions:

1. Preheat oven to 375 and bake eggplant for 30 mins, until inside is soft and scoopable.  Let cool.
2. Cut eggplant open and scoop out flesh to a sieve – mash to remove liquid.
3. Add eggplant and remaining ingredients in a food processor – blend for 2 minutes
4. Garnish with lemon slices or black olives.
5. Can be served at room temperature with pita, crackers, or flatbread.

Serves 6

Nutritional Information (per serving):

Super easy and amazingly good!  Kale is a highly nutritious antioxidant vegetable.  Kale has a high level of beta carotene and Vitamin K.  It is a type of cabbage and comes from the same family as broccoli, cauliflower, and collard greens.

I was skeptical at first – but this easy take on kale is a new favorite for sure!  Beats potato chips any day of the week!

What You Need:

• 1 bunch of kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt – I used our Hawaiian Coarse Table Salt for a little different taste.
  • Be careful not to add too much salt – a little goes a very long way

Directions:

1. Preheat oven to 350.
2. Line a cookie sheet with parchment paper
3. Remove the leaves of the kale from the thick stems and cut into bite size pieces.
4. Wash thoroughly and dry – I used my salad spinner
5. Spread leaves on cookie sheet and drizzle olive oil.
6. Sprinkle with salt
7. Bake until edges are brown – about 10-15 mins

Serves 6

Honestly, try this and let me know what you think.  I think you will be pleasantly surprised.

I will admit, I have been rather lazy buying the pre-made hummus.  Today, I decided to make my own.  I think the taste is so much better.  The consistency is smoother and I can control the ingredients I add.  I like to have hummus on whole wheat bread with a slice of romaine lettuce and a side of baked kale chips for a quick lunch.  For this recipe I used roasted red peppers I bought in the deli at the grocery store.  You could roast them yourself, of course, or purchase them in the jar, or leave them out all together – but I love the flavor of the peppers.  I add them at the end and pulse them in the food processor to keep some of their texture.

What you Need:

• 1 can (15 oz) low sodium chick peas/garbanzo beans
• 1/4 cup of liquid from the beans
• juice from 1/2 lemon (you can add more or less to taste)
• 1 1/2 tablespoons Tahini
• 2 cloves crushed garlic
• 2 tablespoons olive oil
• 1/4 teaspoon cayenne pepper or red pepper flakes (omit if you don”t want the heat)
• 3/4 cup roasted red peppers

Directions:

1. Drain beans, reserving 1/4 cup of liquid
2. Combine beans, lemon juice, tahini, garlic, reserve liquid and olive oil in food processor
3. Blend for 2 minutes until all ingredients are combined and consistency is smooth
4. Add roasted red peppers and pulse to chop and combine peppers

Store in refrigerator for 3 days or freeze for up to 1 month.

Serves 6

Nutritional Information (per serving)