Who doesn’t Love Football Season? From the Family Gatherings to the delicious foods. Here I have gathered three recipes that are always a fan favorite. These yummy dishes will be gone before half time!
Egg Plant Dip (serves 2-4)
One of my favorite things to make during Football Season would have to be my creamy eggplant dip. This is a ethnic twist on the classic salsa dip which will both surprise and satisfy your taste buds.
– 1 Chopped
- 1 chopped onion
- 1 peeled and minced head of garlic
- Salt and pepper
- 1 cup greek plain yogurt
- 1 ripe Tomato
- 3 tablespoons lemon juice
- extra virgin olive oil
( Using a medium sized pan set the stove to high heat. Add extra virgin olive oil and chopped Egg plant, onion, garlic, salt, pepper, tomato, and lemon juice, to the pan. Allow the ingredients to sit in the oil until you begin to see them turn a brown and toasted color. Once all ingredients look brown and well fried, put them in a food processor along with the greek yogurt, salt, pepper, and extra lemon juice (if you prefer a tangy flavor). Pulse the ingredients until they turn a thick and creamy consistency. The mixture should be warm, and served right away)
*you can serve this with warm pita bread, chips, or crackers*
Avocado Deviled eggs (serves 2 – 4)
who doesn’t love Deviled eggs? They are satisfying, and not to mention incredibly creamy and delicious. Well I gave this recipe a twist by adding Fresh Yogurt, and Creamy Avocado, making it one of my favorite potluck recipes.
- 6 large eggs
- 2 teaspoons fresh lemon juice
- cilantro for garnish
- 1/2 Avocado peeled and cubed
- 1 small garlic clove, minced
- 2 table spoons plain yogurt
- 1 tablespoon white dijon mustard
- 1 teaspoon of paprika
( place eggs in a medium sauce pan and cover with water. Cover the sauce pan and bring the water to a boil. Then remove the pan from the heat and allow to sit for 10 minutes. remove the eggs from the saucepan and peel. Cut the eggs in half (length- wise) and scoop out the yolk. place the yolk in a separate bowl and combine with the lemon juice, garlic, avocado, yogurt, mustard, and paprika. Mash with a fork until smooth and add salt and pepper to taste. Place the mixture in a small ziplock bag and cut off a small corner. Pipe the mixture back into the egg whites and top with cilantro. )
Salmon Cakes Serves (6-8)
One of my personal favorite finger foods during Football season would have to be salmon cakes. I can eat about a dozen of these in one sitting. The crispy texture, and incredible flavor will have your family begging for more!
- 1 pound chopped Salmon fillets
- 1/4 cup bread crumbs
- 3 green onions minced
- 1/4 cup olive oil
- 2 tbsp garlic powder
- 2 tsp lemon juice
- 1/2 cup chopped red bell peppers
- 2 large eggs, beaten
- 1/2 cup greek yogurt (plain)
- 2 tsp creamy white dijon mustard
( in a large sauce pan sauté chopped salmon, salt, onion, pepper, paprika, and 1/4 cup chopped red bell peppers using olive oil. Place on high heat until the salmon is fully cooked. Once the salmon is fully cooked remove pan from heat and add garlic powder to the mixture. Put the mixture in a bowl and gently mix with a spoon. Add the rest of the bell peppers, dijon mustard, greek yogurt, lemon juice salt, pepper, bread crumbs, and gently mix. use your hands to gently transform the mixture into a patty- like shape. dip the patties in the eggs and cook in hot oil in a large nonstick skillet over medium heat until golden brown on each side. Allow the Patties to cool then apply sour cream on top, and garnish with dried parsley.