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Any Given Sunday: More Football Munchies!

1 Nov

Today’s Menu:  The 9er’s vs the Colts.  And, it’s a game . . . a good game!  We’re still watching it so I don’t know how it comes out yet but . . .  fingers are crossed!

Oh, yea, the food.  Homemade Chicken Nuggets with sauces and guacamole and chips!  YUM!


I don’t know why but this was just so pretty.  Gorgeous eggs in a clean white pyrex dish.


Chicken nuggets (and strips) are just so easy.  Chop up boneless, skinless breast meat.  Coat them in flour, egg, and panko bread crumbs.  That last is the secret ingredient.  Panko bread crumbs are an amazingly dry bread crumb from Japan although Progresso packages them with italian seasoning which is a nice time saver.  I usually add garlic powder and italian seasoning to the panko although today I just kept it simple and added nothing.  Just salt after they cooked.


Fry them in hot oil until brown, turn them and brown the other side.  Drain them on paper towels and salt while still wet from the oil.  YUM!  Resist the urge to eat them while still crazy hot.  You’ll have that burned mouth thing and that’s no fun!


I made a homemade garlic aoli sauce which was delicious but I’ll give you the MODIFIED recipe as they were too garlicky (something I didn’t think was possible, honestly).  I put 1-2 cloves of chopped garlic into the food processor with 1 large egg, 1/2 T of salt, and generous fresh ground pepper.  Puree.  Drizzle 1/2 cup of olive oil in while continuing to blend in food processor.  It won’t be really thick but will set up as it sits.  (The recipe I had called for 3 cloves of garlic and I used large ones — too much!).


I served it with the aoli sauce, barbecue sauce, and ranch dressing.  A big hit!


I love guacamole.  I make it very simply but you can doctor it up to your will.  I take 2 avocados, 1/4 can of Herdez Salsa Verde, 1 clove of fresh garlic, salt and pepper.  Mix in a bowl with a fork, mashing the avocado until smooth.  Easy and delicious.  Our local market sells homemade tortilla chips although you can always make your own by frying up corn tortillas in oil.  Wonderful!


Good football.  Good munchies.  Good Sunday!


Any Given Sunday: Football Munchies!

26 Oct

Last week, the 9ers had a buy week (by week?  bye week? buh-bye week?) and we were camping so there were no munchies.  In fact, there were no posts all week.  It was a week.

This week, we had a game.  The 9ers may have lost to Houston but they made it a game.

Greg makes an amazing dip.  I’d share the recipe but he holds it a sacred secret.  I don’t know it.  He has shared it with a friend of ours which surprises me greatly. I try not to take things like that personally.  Clearly, I try but may not always succeed.  😀


Greg’s dip is amazing.  I’ve said that.  Greg’s dip is requested at most parties we go to.  We have been told that if we can’t come to the party, perhaps we could send the dip on by itself.  We’ve been told not to come if we don’t bring dip.  Again, I try (and fail) not to take these things personally.

To go along with the dip, I delved into one of my favorite blogs.  The Pioneer Woman blogs about life on her family’s ranch in Oklahoma, homeschooling her children, photography, food, and her own inner psyche.  She’s an amazing cook.  I love her recipes.  Our Thanksgiving last year was basically all Pioneer Woman — and it was delish.

So, I thought about a recipe I’d wanted to try of hers.  Steak Bites.

And, uhm, they were a hit.  Went nicely with Greg’s Dip.  Adding a necessary touch of protein to the carb fest that is dip and chips.

The recipe is easy.  Take a sirloin steak.  Trim off the fat.  Cut it into bite sized pieces.  Season with salt and pepper.  I added garlic because, puhlease, can you really cook meat without garlic.  I think not.


Let it rest with the seasoning while you prepare the pan.


Take a good pan.  Heat it hot.  Add butter.  Melt and then brown the butter.  Turn the fan on over your stovetop.  Trust me.


Put in a layer of meat.  Cook it about 40 sec.  Turn it and cook it another 30 sec.


Remove to a plate.  Add more butter.  Add more meat.  Repeat until you’ve cooked it all.

Drizzle butter from pan over the meat.


Enjoy!  I recommend serving it with Greg’s dip . . . only you can’t!  😀


But, if you come by, I can pretty much assure you that we’ll serve the dip.  Heck, I might even make steak bites, too!

Football Munchies – Snausages!

11 Oct

Today's Football Munchies - Snausages

Snausages.  Snausages.  Snausages.

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The ingredients are simple — lil’ smokies and bread mix.  A bread maker helps, too!

  • Mix the bread dough on the dough setting — don’t bake!
  • Wrap the dough around the smokies – one at a time.
  • Put on greased cookie sheet (or on silpat or baking parchment)
  • Bake for 15 min at 350F.
  • Serve with dipping sauces like Mendocino Mustard


Playing with bread dough is FUN!  I didn’t get flour out first which certainly would have helped with the stickiness.  I made Greg come and take pictures!


Arrange them on the cookie sheet (obviously, I went with the silpat sheet).


Did I mention it was sticky?  Sticky is fun!

Sharp-eyed observers will notice that those are NOT Lil’ Smokies in the background.  When I originally planned to make these a few weeks ago, I made the bread dough and then realized that I was late for a memorial service.  Oops.  I bolted out the door, changing into appropriate attire as I went.  I ended up using the smokies for another favorite way to use them – add them to ramen soup.  Yummy!  I toss baby carrots in, too.  Easy!  Anyway, when Greg went to the store for me today, our local market let us down — no Lil’ Smokies.  Guys, let this be a lesson to you . . . keep some bread dough in the cupboard and some Lil’Smokies in the freezer.  And, you’ll be ready for some football!

Today's Football Munchies - Snausages

The end result is yummy!  My children love these.  Even my daughter who is notoriously picky.  She is even taking the leftovers for lunch tomorrow . . . well, what Gage didn’t take to share with the boys playing soccer across the street!  A neighborhood hit!

Oh, and we call them Snausages because they vaguely resemble the dog treat and the word makes my sister laugh.

Snausages.  Snausages.  Snausages.

Any Given Sunday: Nachos

4 Oct

Last week, I missed posting my new Sunday post of a Football Food . . . I was in the middle of making my football munchies and realized I was due at an event like 10 minutes ago.  Oops . . . and off I went.

This week, I didn’t feel like making what I’d planned for last week.  We spent 2 hours working on the yard so I was tired and hungry when I went shopping.  Nachos were the perfect choice.  Easy, delicious, and loved by all.


My family likes nachos to be pretty simple.  Lots of chips and lots of cheese.  All the goodies are on the side so you get just what you want.  Spread the chips on a baking sheet — I recommend covering it with tinfoil first (although I forgot that step!) as it makes clean up a LOT easier!  Put on plenty of cheese.  The more, the better.  I recommend doing layers of chips and cheese almost like a lasagna. Heat at 300F for about 10 minutes until cheese is melting.

For goodies, we like good salsa, guacamole, and sour cream.  Other additions could be sliced jalopenos, black olives, refried beans (which I would layer in with the chips and cheese), shredded beef, chicken, or pork.

Oh and by the way, the Niners won.  Woo-hoo!

Are you ready for some football?

13 Sep

I am.  Fall is here.  An overcast, cool, damp day.  9ers winning on the TV.  A beautiful, beautiful day.

Ruthie took this pic with my iPhone!

But, my day took an unpleasant turn when I put out a call for favorite football munchies and got answers like “pb sandwich,” “delivery pizza,” and “takeout.”  Sigh.

So, I’m starting a new Sunday Tradition here . . . Football Muchie Sundays.

Here is my first recipe. My mom invented this recipe and it’s utterly easy and absolutely delish.  Can’t miss!  Feel free to play with the ingredients.

Wings a la Lee


  • 1 jar Sharwood Mango Chutney
  • 1 bottle bbq sauce (I like Guinness by Bulls Eye)
  • 1 package frozen (or fresh) drumettes (or wing pieces)


  1. Preheat oven to 400F
  2. Spray large jellyroll pan with no-stick spray
  3. In a big plastic bag (possibly the one the wings came in), pour in the chutney and bbq sauce.
  4. Seal the bag and mix the wings around to coat thoroughly with the sauce.
  5. Dump out on the pan and spread out so they are in a single layer.
  6. Bake in oven around 30 minutes (less if frozen) until heated through and getting a bit brown and crispy.
  7. Let cool and enjoy!  Great with a light , flavorful lager.

May the best team win!  At least you’ll enjoy the game more with great munchies like this!