Usually a big football game is enjoyed by a bunch of guys screaming at the TV set and eating whatever can be found in a can, jar or from a delivery service. I thought I’d offer up three quick and easy make-it-yourself game day snacks that anybody can handle, especially those guys who say they don’t cook.
1 loaf French Bread, about 2 feet, long sliced lengthwise
1 lb Provolone Cheese, thinly sliced
1 lb Roast Beef, thinly sliced
1 lb Roast Turkey, thinly sliced
2 lg Tomatoes, sliced
1 head Lettuce, torn into leaves
8 wooden skewers (about 8” long)
8 Cherry Tomatoes
8 Dill Pickle Slices, drained on a paper towel
For Presentation (optional)
1 – 1x6 board, about 28-30” long, sanded smooth
2 Paint Cans, pint size
Place the bottom half of the French bread on the board or other flat surface. Top with a little mustard. Layer the cheese on the bread and then continue to layer with roast beef, turkey, tomatoes and lettuce. Spread a bit of mustard on the top of the loaf and cover sandwich. Skewer a tomato and then a pickle slice and insert it into the top of the sandwich. Repeat with remaining skewers at about 3” intervals. To serve, slice the sandwich between the skewers and set the board on the paint cans at the table.
Note: you can substitute any and all ingredients above to suit your tastes. Try adding julienned red and yellow pepper or jalapeños.
2 lg ripe Avocados
1 lg Lime
1 tbl Chili Powder
1/2 tsp Salt
1 14.5 oz can Diced Tomatoes, completely drained
1 Sealable Disposable Bag, gallon size
Slice the avocadoes lengthwise around the seed and separate it into two pieces. Squeeze the flesh from the avocados into the disposable bag, discarding the peel and seed. Slice the lime and squeeze the juice into the bag. Add the chili powder and salt. Be sure the tomatoes are fully drained and add them to the bag. Seal the bag and squish it with both hands to break down the avocados and mix the ingredients together.
Cut off a large bottom corner of the disposable bag and squeeze the guacamole into a medium sized bowl. Serve with tortilla chips.
Easy Pulled Pork Sandwiches
1 Pork Shoulder, about 3 lbs
1/2 cu Brown Sugar
1 bottle of your Favorite Barbeque Sauce, 28 oz size
1 lg Orange
1 lg Onion, peeled and sliced
1/2 cu Water
1 Crock-Pot, 4qt size or larger
Hamburger Buns, Kaiser Rolls or Dinner Rolls
Place half of the onions on the bottom of the crock-pot and place pork shoulder on top. Crumble brown sugar on top of pork and squeeze the juice from the orange on top of brown sugar. Add remaining onion, the barbeque sauce and water. Cover crock-pot and cook on high for 4 hours.
Remove shoulder from crock-pot and let rest for about 10 minutes to cool. Cut away the excess fat from the pork and discard. Using your hands or two forks, shred the pork into small pieces and return it to the crock-pot. Set the temperature to low and warm for about 20 minutes. Using a slotted spoon or tongs, serve pulled pork on buns or rolls, draining it slightly as your remove it from the pot. Keep crock-pot on warm until all the pork has been removed.
If you have any comments or questions, please send me an email at firstname.lastname@example.org.