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It is that time of year when everyone tunes in to all of the football. Yes, I've been psycho about football since August, but if you are just joining us, you've picked a great time to get in the game. Hah, puns.
This past Sunday, we all piled into CB's house, just like we have every Sunday for the past 4 months, to watch the PLAYOFFS BAEEEEBAAAYYY! He has a pretty sweet setup for football. I remember when I first walked into his house, I was perplexed by the need for multiple TVs in the living room, but now I get it. All of the football, all at the same time. I'm not opposed to multiple TVs in my own living room, for the record. Contrary to popular belief, I utilize more channels than just ESPN. I'm thinking football on the big screen, Real Housewives on the little screen. Hmmmm now we're talking. Better write that idea down.
Before I get into the very important game day recipes I have for you today, while we are on the topic of football, I thought I would give you a tutorial on a call you may hear the refs make (or not make) during a football game. Without getting into any specific games or instances, three things can happen when a ball is thrown down the field to a wide receiver:
2. Pass Interference
3. The defender simply plays good defense and there are no fouls on the play.
Half bag of Tortilla chips
1 large minced clove garlic
1 and a half cups milk
2 tablespoons flour
¼ teaspoon salt
Half cup shredded Nacho or Monteray Jack cheese of choice
1. Preheat oven to 425 degrees as directed on the Sweet Potato frozen fries instructions. In a medium bowl, toss the frozen fries with the olive oil, chili powder, and cumin. Bake sweet potato fries for time recommended on bag.
2. On a large plate, arrange your chips in a single layer. Microwave your beans and corn and scatter on top of your chips. When your sweet potato fries are finished baking, scatter those on top as well.
3. In a small saucepan, melt your butter. Add your garlic and saute for a couple of minutes. Add ¾ cup milk and heat until simmering. Whisk the remaining ¾ cup milk with the flour, then add to your saucepan and stir until smooth. Your mixture will be very thick, but I ended up adding some extra milk to make it a little less thick. Lower your heat and stir in the salt and the cheese until melted. Drizzle the cheese sauce over the nachos and top with cilantro (and if your name is Sarah Webb, more cheese).
Recipe adapted from Everyday Occasions
1. Preheat oven to 425 degrees as directed on the instructions for the crinkle cut fries. Drizzle your truffle oil on a baking sheet, scatter fries across baking sheet, then top with another drizzle of truffle oil. Add a generous sprinkle of your grated parmesan cheese, as well as your thyme. Add sea salt and pepper to taste.
2. Bake as directed, around 20-22 minutes.
3. After you pull from oven, top with a little more parmesan cheese (football...remember?) and serve!