Super Bowl Sunday - WE DID IT!

Go Patriots! Living in Boston we had to celebrate with food, lots of food! Having had sickness throughout our household we haven’t been able to do much cooking, but we are back! This couldn’t be a better way to begin to feel better with delicious food and a Super Bowl win!

Menu:

Veggies & Chips

Veggie Spring Rolls with Spicy Peanut Sauce

Buffalo & Teriyaki Sriracha Pineapple Chicken Bites - we were going to do wings but we went to the grocery store and…THEY WERE SOLD OUT! I actually liked these better, not as messy :) Enjoy!

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Veggie Spring Rolls

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NEED:

  • 20, 9 inch rice paper wrappers

  • 8 ounces vermicelli rice noodles

  • 2 heads romaine lettuce

  • 1 red bell pepper, thinly sliced

  • 1/2 hothouse cucumber, thinly sliced

  • 2 heaping cups carrots, shredded

  • 2 heaping cups purple cabbage, shredded

    Peanut Sauce:

  • 1/2 cup natural peanut butter*

  • 1/4 cup unseasoned rice vinegar (if sauce is to thick add a little more!)

  • 1/4 cup maple syrup

  • 1/4 cup coconut aminos

  • 1/4 cup chili garlic sauce ( We didn’t use this and substituted Sriracha)

  • 2 green onions, thinly sliced

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DO:

  1. Bring a large pot of water to a boil. Add rice noodles and cook for 2 minutes. Remove from heat, drain and rinse under cold water to stop cooking.

  2. Trim romaine leaves to fit on the rice paper. Working with one rice paper at a time, submerge in a shallow bowl of water (a round cake pan works well) for 5 seconds. Remove rice paper from water and place on your work surface. Lay a romaine leaf on the paper, then layer on a small amount of rice noodles and each of the veggies.

  3. Fold over one side of the rice paper then fold over top and bottom. Using a rolling motion, continue to seal rice paper on opposite side.

Store spring rolls in the fridge, uncut, for up to 5 days.

DO FOR THE SAUCE:

  1. Combine all ingredients in a small bowl and whisk to combine. Garnish with green onions.

  2. Leftover sauce can be stored in the fridge for up to a week.

Fried Chicken Tenders

Two Flavors: Classic Buffalo & Teriyaki Sriracha Pineapple

For Chicken:

  • Chicken Tenders

  • Coconut Milk

  • Flour

  • Oil

  • Garlic Powder

  • Salt & Pepper

  • Egg

    DO:

  • Cut Chicken Tenders into bite size pieces, season with Salt & Pepper

  • Heat oil in cast iron

  • In one bowl whisk together coconut milk, salt & pepper and egg

  • In another bowl mix flour, salt, pepper & garlic powder

  • Coat chicken with egg mixture and then into the flour add to oil until fully cooked!

  • Then toss in sauce and enjoy!

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Teriyaki Sriracha Pineapple Sauce

NEED:

  • 2/3 cup teriyaki-style barbecue sauce (such as Sweet Baby Ray's)

  • 1/3 cup apple cider vinegar

  • 1 tablespoon grated peeled fresh ginger

  • 2 cloves garlic, grated 

  • 1/4 cup pineapple preserves

  • 2 tablespoons ketchup

  • 2 scallions, thinly sliced on an angle

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DO:

Whisk 1/3 cup barbecue sauce, the vinegar, ginger, garlic, the pineapple preserves and ketchup. Toss chicken with sauce.

For the buffalo.. we just went classy, easy and bought the jar stuff. Hey sometimes you go to go the easy way!

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Reiko Sugai-Fernandez