Super Bowl Party Food!
Balsamic Chicken Skewers – phase 1-4, serves 4
3 tbsp Walden Farms balsamic vinaigrette dressing
2 tbsp virgin olive oil
1/2 cup vinegar
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tsp sea salt
1 tsp freshly ground black pepper
1∕3 cup chopped fresh basil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 green bell pepper, cut into 1-inch pieces
2 small zucchini, split lengthwise and cut into 1/2-inch-thick slices
16 button mushrooms
8 (12-inch) bamboo skewers
Combine dressing, oil, vinegar, garlic, mustard, sea salt, pepper, and basil in a large bowl. Stir in chicken, bell pepper, zucchini, and mushrooms. Cover and refrigerate 2 hours.
After chicken and vegetables have been marinating for 1 1/2 hours, soak skewers in water for 30 minutes.
Meanwhile, prepare a charcoal or gas grill for medium-heat cooking or heat a grill pan until hot.
Thread chicken and vegetables onto skewers. Grill, turning occasionally, until chicken is nicely marked and cooked through, about 10 minutes. Serve right away.
Smokey Veggie Chips – phase 1-4 serves 4
1 medium zucchini
1 tsp sea salt
Spray olive oil
1 1/2 tsp smoked paprika
1 1/2 tsp cumin
1/2 tsp ground pepper
Slice zucchini and radishes crosswise into 1/4 inch thick slices using a mandolin slicer or a sharp knife.
Place zucchini and radishes in layers into a colander or sieve, sprinkling with a little sea salt with each layer. Let drain one hour.
Preheat oven to 250F and line a baking sheet with parchment paper. Spray parchment with 1 tsp of oil.
Pat veggie slices dry with a paper towel and place on prepared baking sheet. Spray tops with olive oil and sprinkle with paprika, cumin and ground pepper.
Bake 45 minutes, then turn off oven and let chips remain inside until crispy, about 1 hour.
Buffalo Chicken Meatballs – phase 1-4, makes approx. 35
2 lbs Ground Chicken Breast
1 /2 cup finely grated zucchini (approx. 1 medium, grated on the finest side of a box grater)
1/2 cup grated celery
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/4 teaspoons sea salt
3 egg whites, beaten
Olive oil cooking spray
1cup of your favorite wing sauce such as Frank’s Red Hot
Walden Farms Blue Cheese Dressing, for dipping
Preheat oven to 350 degrees F.
In a large bowl, combine chicken, vegetables, spices beaten egg whites and 2 tsp wing sauce. Gently mix by hand the ingredients. Do not squeeze or over mix.
Spray a baking sheet with olive oil cooking spray. Scoop meat mixture into 2 tbsp sized portions. Roll portion gently between palms to form a smooth ball. Place on baking sheet.
Bake meatballs on center rack for 15 minutes. Remove meatballs from oven. Pour wing sauce in a bowl and transfer meatballs to the bowl and toss to coat. Let the meatballs sit in the sauce while you raise the oven temperature to 450. Drain the moisture and wipe the grease from the baking sheet. Apply a fresh coat of olive oil spray.
When oven has reached 450, give meatballs another toss in the bowl, then transfer, sauce and all to the baking sheet. Bake, on the top rack of the oven for 12-15 minutes.
Serve with Walden Farms blue cheese dressing for dipping.