2018-01-01 / Features

Stamina for Game Day

CROCKPOT WHITE BEAN CHICKEN CHILI

Place all of the ingredients in the Crockpot and cook over low heat for 8 hours. (Note: there is no need to cook the chicken before adding to the crockpot)

Ingredients:

1 ¼ lbs. boneless/skinless chicken breast, cut into cubes

2 cups chicken broth

1 (11 oz.) can white corn, drained

2 (15 oz.) cans Great Northern Beans, drained

1 small white onion, chopped

1 (14 oz.) Ro-tel Diced Tomatoes and Green Chiles (Mild)

½ tsp. garlic powder

1-2 Tbsp. chili seasoning or White Bean Chili Seasoning mix

1 tsp. cumin

Nutrition: serving size 1 cup, calories 165; Fat 1.5 g; Carbs 22 g; Fiber 4g; Sugar 4g; Protein 20 g;

This recipe is a winner, both for ease of preparation and taste appeal. Plus, you’ll love the wonderful aroma coming from your kitchen for hours on end, and it’s a great source of protein to keep you feeling strong throughout the game. It was submitted through the University of Florida/Institute of Food and Agricultural Sciences by Ginny Hinton, family and consumer sciences faculty, at the Santa Rosa County Extension Office.

HAM TURNAROUNDS

6 hero rolls (about 6 inches long)

2 cups shredded Jarlsberg or Nokkelost cheese

1/2 lb. ham, diced

1/2 cup chopped, unsalted pistachios

1/4 cup chopped sweet pickles

1/4 cup shredded carrot

1/4 cup chopped green onion dash of celery salt

1/2 cup mayonnaise

2 drops Tobasco sauce

Slice one end off each roll. Scoop out bread with a fork, leaving about 1/4 inch around the shell. Blend remaining ingredients and spoon filling into rolls, packing well. Replace ends. Wrap in plastic or foil and chill several hours, then cut into wheels.

Serves 6 or more.

Jarlsberg cheese has a yellow wax rind and a semi-firm interior dotted with medium to large holes. It has a flavor that is a bit sweet and nutty. Nokkelost cheese is flavored with cumin, caraway seeds and cloves and has a spicy, nutty and tangy taste. This “uniquely filled and filling” recipe is reprinted from The Daily Messenger, courtesy of United Press International.

NORWEGIAN REUBENS

12 slices rye bread
1 thinly sliced purple onion, separated into rings
1/2 pound sauerkraut
1 medium apple, chopped
1/4 tsp.caraway seeds
1/4 lb. sliced pastrami
1/2 lb.sliced Nokkelost cheese (Nokkelost cheese is flavored with
cumin, caraway seeds and cloves and has a spicy, nutty and tangy
taste.)
1/4 lb. sliced turkey
2-3 Tbsp. butter

Top 6 slices of bread with onion, dividing evenly. Combine sauerkraut, apple and caraway seeds and spoon over onions. Top with pastrami, cheese and turkey and cover wtih bread. Melt 1 Tbsp. butter in large skillet or on griddle over low heat. Grill sandwiches until golden on both sides, turning once and adding additonal butter as needed. Makes 6 sandwiches.

This twist from northern climes on a familiar and tasty recipe is reprinted from The Daily Messenger, courtesy of United Press International.

MUSTARD CHEESE CROCK

6 oz. shredded cheddar cheese
6 oz. shredded Monterey Jack cheese
2 Tbsp., plus 2 tsp., vegetable oil
2 oz. dry white wine
1 Tbsp. chopped scallion
1 Tbsp. Dijon mustard
1/2 tsp. garlic powder
1/2 tsp. curry powder
1/8 tsp. dried red pepper flakes

In a food processor or blender, combine half of each cheese and the remaining ingredients. Blend until smooth, stopping to scrape down sides. Add remaining cheese and blend until smooth. Spoon into a 2-cup crock or jar with tight-fitting lid. Cover and refrigerate up to a month for 16 servings.

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