Sunday, February 1, 2009

Super Bowl Snackin'

I love snacks.
If I could eat snacks for all my meals I would be one happy camper.
Since I don't follow NFL football I am using the Super Bowl as a perfect excuse to eat lots of snacks and experiment with some recipes I have yet to try. First up is roasted grapes. I got the idea for this at Zingerman's Roadhouse in Ann Arbor. They serve roasted grapes as an accompaniment to the cheeseboard and I figured I could re-create them at home. I used small, seedless red grapes and tossed them with a small amount of olive oil and balsamic vinegar and roasted them at 450 degrees for about 20 minutes. Voila! I posted a picture below and although they aren't pretty, they are sweet and tangy and will pair well with the cheese I am using.

Next, I have a Boston Butt in the oven and will be using it to make Pulled Pork Sandwiches topped with Coleslaw.

6 comments:

  1. Have you considered auditioning for Top Chef? It seems like it would be a perfect marriage of your foodie side and your reality tv side.
    The grapes sound delish :)

    Cha

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  2. Fascinating! I'm particularly interested in your insights on the pairing of chocolate and peanut butter.

    T

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  3. Will you be posting your recipes on this site?

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  4. Is there jicama in your slaw?

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  5. No, just a bagged slaw mix with fresh chopped red and green peppers.

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  6. The chicken dish was incredibly good and incredibly fast. As I looked at the clock I noticed I had less than an hour to get ready for work. I just told Coco that I would eat a fat free bologna sandwich on my weight watchers pita(not too appetizing). Before I could even got the Oscar Meyer pack out of the fridge, Coco swung into action. 40 minutes later as I was ready to walk out to my truck to go to work I was pleasantly surprised with a home cooked, nutrtious, delicious and yes, still within my weight watcher point scale meal. A few minutes in the microwave at work and I was enjoying the chicken and rice with carrots as my co-workers and very sloppy looking beans and franks from the cafeteria. Thanks again Coco!

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