Game-Worthy Party Fare

January 23, 2013

Mediterranean Nachos

When the big game rolls around, you want to make sure you have everything ready to go so you can focus on the action. Prepping in advance for watch parties and tailgating means you don't have to worry about last-minute details. And while standard watch party fare may be enticing, game day snacking guilt can set in once the day is over. Avoid snacking guilt by serving up flavorful, better-for-you dishes that will still please the party palates of your fellow fans.
For example - instead of nachos topped with cheese, sour cream and more cheese, opt for a flavorful spin on nachos-as-usual. This recipe for Mediterranean Nachos incorporates the savory and fresh flavors of Sabra Roasted Garlic Hummus and Roasted Red Pepper Hummus, as well as tomatoes, Greek olives, fresh mozzarella, zucchini and pepperoncini. Likewise, the Hummus Deviled Eggs are sure to score big points with your watch party crowd, and can be made in advance, or while your nachos are in the oven.
Try these flavorful, better-for-you dishes at your game day watch party; whether your team wins or loses, you're sure to get an M.V.P. mention. For more game day recipes, visit www.Facebook.com/Sabra.

Mediterranean Nachos
Makes: 4 servings
Time: 25 minutes
Ingredients:
4 cups pita chips
2 tablespoons Sabra Roasted Garlic Hummus
2 tablespoons Sabra Roasted Red Pepper Hummus
8 to 10 grape tomatoes, cut in half lengthwise
1/4 cup chopped zucchini, cut into 1/4-inch chunks
2 tablespoons chopped Greek olives
2 tablespoons chopped pepperoncini
1 1/2 cups shredded mozzarella
Directions:
Preheat oven to 375∞F.
Place pita chips in a 9- to 10-inch skillet or other oven-proof pan or baking dish. Top with small spoonfuls of hummus.
Sprinkle tomatoes, zucchini, olive and pepperoncini over the chips. Top with shredded mozzarella.
Bake 15 to 20 minutes, or until cheese has melted and edges are beginning to brown.
Serve warm.

Hummus Deviled Eggs
Makes: 12 servings
Prep Time: 25 minutes
Assembly: 15 minutes
Ingredients:
6 eggs
1/3 cup, plus 1 tablespoon Sabra hummus
2 tablespoons olive oil
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
3 teaspoons relish
Paprika for garnish
Directions:
Place eggs in pot and cover with cold water. Bring to a boil over high heat. Turn off the heat and let sit for 14 minutes. Remove with a slotted spoon and run cold water over the eggs. Cool eggs 10 minutes.
Remove shells when cool. Cut in half and scoop out the yolk and reserve in bowl of a food processor. Repeat with the remaining 5 eggs.
Add hummus, olive oil, pepper, and salt to the yolks; puree in the food processor. Add the relish and pulse 3 to 5 times to incorporate.
Put the yolk mixture in a piping bag. (Use a tall glass and fold the edges of the piping bag over the glass to make it easier to transfer the mixture.) Pipe about a teaspoon of the mixture into each of the egg white halves and sprinkle with paprika.

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