If it’s Friday and this post is going up, it’s safe to assume neither me nor my husband killed anyone during the Thanksgiving feast — thank you Patriots blowout for being there during a stone cold thirty minute silence between us and a family member we’re not talking to! — and we’re ready to be lazy the rest of the holiday weekend, just as soon as we clean out grandma’s garage, battle traffic past the outlets in Camarillo on our way home to Los Angeles, and do all the chores we swore we’d do this weekend since we supposedly have all this extra time on our hands.
It’s enough to make one look forward to Rams-Cardinals.
Football food this weekend means going through the last of the leftovers, so here are a few helpful links for snacking during CFB Hate Week all the way through Packers-Giants Sunday night.
Arrogant Bastard Beer Battered Mashed Potato Balls is a great recipe for using up the last of your mashed potatoes and sweet potatoes. Based on the Spud Buds served at the Stone Brewery in San Diego, these mashed potato balls are dipped in a seasoned beer batter for a chewy, crispy treat.
Over at On Sandwiches, Pete gives an extensive breakdown on what makes a great Thanksgiving Leftover Sandwich. There is always some leftover herbs from roasting the turkey, so why not put the sage to good use with this White Bean Spread. It’s sort of like an Italian hummus, made with cannelloni beans instead of chickpeas.
If you’re tired of leftovers and need an easy snack, culinary firebrand Gurgling Cod designates each November as Pimento Cheese Awareness Month. Yes, I know many of you may turn up your nose at the idea of pimento cheese, but try this Smoky Bacon Chipotle Pimento Cheese and you’ll be a changed person.
Out of leftovers and need something a bit more hearty? These Shrimp Boil Kebabs (via GameDay Belles) are easy and filling. Sausage, shrimp, potatoes and corn on a stick; just as easy to make on the grill as it is under the broiler.
Tired of big meals and just want to sit down Sunday with a bag of chips, go for it. I’m a big fan of turning a bag of chips into something a little fancier, like these Cheddar Herb Potato Chips that take nothing more than a small handful of herbs and shredded cheese.
This season, I’ve taken to making my own style of Tapatio Kettle Chips. With their spicy kick, these chips have become very popular on game day around our place.
Lays puts out Tapatio Ruffles, but if you look at the list of ingredients, you’ll see a couple of things you can avoid — like artificial coloring and preservatives — by making your own with kettle chips. You can make your own kettle chips by following the method described in this recipe for Maple Sage Sweet Potato Chips, or you can just use kettle chips bought at the store as they tend to just potatoes, oil and salt.
You will need:
8 ounces of kettle style potato chips
2 tablespoons lemon juice (Juice of about 1/2 or so of a fresh lemon)
1 tablespoon Tapatio or preferred hot sauce
Preheat oven to 350º.
In a small bowl, mix together the lemon juice and Tapatio. On a lined cookie sheet, toss the lemon-hot sauce mix with the chips until evenly coated. Bake for 15 minutes, tossing once or twice so they don’t all stick together.
Remove from oven and serve.
Hope everyone had a happy Thanksgiving and got an extra serving of Texans Pecan Pie.
I want more like this!
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