Are you ready for the big game?

The weekend is fast upon us and a special weekend it is, Super Bowl XLVII will be played.  Yes the tried and true will say it is about the game, but I know really it is about the friends and the food.  



As many of you might know unfortunately the traditional game day fare, everyone loves, alas may not be the healthiest for you.  Yes you don't do it it all the time so splurge, right?  But you did just make those New Years resolutions, now to stumble, and kick yourself after it is all done.  


What if you could actually have what you want, with just a little makeover, a reboot of sorts, you can even serve these dishes to any guy in the house and they will come back for more.  Super Bowl Sunday will remain super, you may even be the toast of the town. 



Again for our 2nd Super Bowl together our H50 ohana look like they are going to hang out with everyone bringing a little something special to the game day festivities.  This year's mission prepare a healthy recipe for the potluck party just hoping you will come along for the ride. 

Danno's Chile Con Queso

2 tsp extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/2 cup pale ale, or other light-colored beer

1 1/2 cups low-fat milk, divided

3 Tbsp cornstarch

1 3/4 cups shredded sharp Cheddar, 

1- 10 oz can diced tomatoes with green chiles,  drained

2 Tbsp lime juice

1 tsp salt

1 teaspoon chili powder

Cayenne pepper, to taste (optional)

1/4 cup sliced scallions

2 tablespoons chopped fresh cilantro

1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, 4 to 5 minutes. Add beer and cook until reduced slightly, about 1 minute. Add 1 cup milk and bring to a simmer.
2. Meanwhile, whisk the remaining 1/2 cup milk and cornstarch in a small bowl. Add to the pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes. Reduce heat to low, add cheese and cook, stirring, until melted. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne. Serve warm, garnished with scallions and cilantro.

McGarrett's Barbecued Pork & Coleslaw Sandwiches

    

  COLESLAW

3 Tbsp cider vinegar

4 ts sugar

2 tsp canola oil

1 tsp Dijon mustard

1/4 tsp celery seeds

1/4 tsp mustard seeds

1 cup shredded green cabbage

1 cup shredded red cabbage

1 carrot, shredded

Salt &  pepper to taste

    SAUCE

1 tsp canola oil

1 onion, chopped

1 clove garlic, finely chopped

1 cup ketchup

1/4 cup cider vinegar

1 tablespoon brown sugar

1 tsp dry mustard

1 tsp Worcestershire sauce

1/4 tsp hot pepper sauce

Salt to taste

          PORK 

2 12-ounce pork tenderloins, trimmed

6 Kaiser or other large rolls, split

1. Whisk together vinegar, sugar, oil, Dijon mustard, celery seeds and mustard seeds in a mixing bowl. Add green and red cabbage and carrots; toss well. Season with salt and pepper.
2. Heat oil in a saucepan over medium heat. Add onions and garlic and sauté until golden brown, 4 to 5 minutes. Add ketchup, vinegar, sugar, mustard, Worcestershire, hot pepper sauce and salt. Cook, stirring, until the mixture boils, 1 to 2 minutes. Remove from the heat and set aside.
3. Preheat the broiler. Place tenderloins on a broiler pan and season with salt and pepper. Broil 4 inches from the heat until lightly browned, about 6 minutes. Turn the tenderloins over and broil until the internal temperature registers 160°F, 6 to 7 minutes longer.  Let the meat stand for 5 minutes before cutting into thin strips. Add the meat to the barbecue sauce and toss well.
4. To assemble the sandwiches: Layer the coleslaw and the pork mixture inside rolls.

Kono’s Creamy Spinach Dip

1 small shallot, peeled

1 5-ounce can water chestnuts, rinsed

1/2 cup Neufchâtel

1/2 cup low-fat cottage cheese

1/4 cup nonfat plain yogurt

1 Tbsp lemon juice

1/2 tsp salt

Freshly ground pepper, to taste

6 oz baby spinach

2 Tbsp chopped fresh chives

1. In a food processor pulse shallot and water chestnuts until coarsely chopped. 
2. Add cream cheese, cottage cheese, yogurt, lemon juice, salt and pepper and pulse until just combined.
3. Add spinach and chives and pulse until incorporated.

Cath's Onion Rings

2 medium yellow onions

3/4 cup all-purpose flour

2 tsp baking powder

3 large eggs

1 1/2 cups fine dry breadcrumbs, 

1 Tbsp seasoning blend (like Cajun, jerk or Old Bay)

Olive oil or canola oil cooking spray

1. Preheat to 450°F.  Position racks in upper and lower thirds of oven. Coat 2 large rimmed baking sheets with cooking spray.
2. Cut off both ends of each onion and peel. Slice into 1/2-inch-thick slices; separate into rings. Place the rings in a medium bowl; cover with cold water.
3. Combine flour and baking powder in a shallow dish. Lightly beat eggs in another shallow dish. Combine breadcrumbs and seasoning in a third shallow dish. 
4. Working with one ring at time, remove from the water, letting any excess drip off. Coat in flour, shaking off any excess. Dip in egg and let any excess drip off. Then coat in the breadcrumb mixture, shaking off any excess. 
5. Place on the prepared baking sheets. Generously coat the onion rings with cooking spray.
6. Bake for 10 minutes. Turn each onion ring over and return to the oven, switching the positions of the baking sheets. Continue baking until brown and very crispy, 8 to 10 minutes more.

Kamekona Beef Chili

1 lb beef round, trimmed and cut into 1/2-inch chunks

Salt & pepper, to taste

1 1/2 Tbsp canola oil, divided

3 onions, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

6 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped

2 Tbsp ground cumin

2 Tbsp chili powder

1 Tbsp paprika

2 tsp dried oregano

12 oz dark or light beer

1-28 oz can diced tomatoes

2 bay leaves

3- 19 oz cans dark kidney beans, rinsed

1/4 cup chopped fresh cilantro

2 Tbsp lime juice

1. Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a in a deep pot or a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef. 
2. Reduce heat to medium and add remaining 1 1/2 teaspoons oil. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
3. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours. 
4. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper.

Chin's Spicy Seared Eggplant

1 medium eggplant, cut crosswise into 8 slices, about 3/4 inch thick

Coarse salt

2 small shallots, sliced crosswise, 1/4-inch thick

1 garlic clove, minced

1 Tbsp sugar

3 Tbsp sherry-wine vinegar

1/4 tsp red-pepper flakes

2 Tbsp golden raisins

1 Tbsp capers, rinsed

4 Gaeta olives, pitted and coarsely chopped

1/4 cup plus 4 tsp extra-virgin olive oil

Vegetable oil, for grill

1. Sprinkle the eggplant slices with salt, place in a colander set over a bowl, and let stand for 30 minutes. Rinse eggplant and pat dry.
2. In a small saucepan over medium heat combine shallots, garlic, sugar, vinegar, red-pepper flakes, and 3 tablespoons water. Bring to a boil, cook 1 minute, and remove from heat. Stir in raisins, capers, olives, and 1/4 cup of olive oil; cool to room temperature.
3. Heat grill to high and brush grates with vegetable oil. Brush eggplant with remaining 4 teaspoons olive oil. Cook eggplant until charred and tender, turning over halfway through, about 10 minutes.
4. Arrange eggplant on platter and spoon shallot mixture over top. Cool to room temperature and serve.

Then today it came to me, should I not contribute my own treat to the party?  In the cyber world anything is possible, right?  

Kelela's 5-0 Cosmo

2 oz raspberry vodka

12 oz sugar-free cranberry juice

4 limes, juiced

1 lime for garnish

1. Fill a cocktail shaker with ice, add all ingredients.
2. Strain the mixture into chilled martini glasses.
3. Garnish with lime twist.

Peanut Butter Cup Cheesecake Recipe

3/4 cup graham cracker crumbs

2 Tbsp sugar

2 Tbsp butter, melted

3/4 cup creamy peanut butter

2-8 oz packages fat-free cream cheese

1-8 oz package reduced-fat cream cheese

1 cup light sour cream

3/4 cup sugar

2 eggs, lightly beaten

1-1/2 tsp vanilla extract

3/4 cup hot fudge ice cream topping, divided

6 peanut butter cups, cut into small wedges

1. Preheat oven to 350°.
2. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake for 10 minutes. Cool on a wire rack.
3. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. 
4. In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer. 
5. In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. 
6. Return pan to oven and bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. 
7. Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.

Game On!!!!!!