Sonja Overhiser from www.acouplecooks.com, shares healthy, local whole foods cooking and eating for your Game Day snacks including, their Loaded Sweet Potato Rounds and Buffalo Cauliflower with Blue Cheese Dip.
We got married and bought a house and wanted to have people over for dinner and we realized we didn’t know how to cook at all…it’s taken us a few years to figure out.”
by: a Couple Cooks
Makes: 8 as an appetizer
What You Need
• 1 ½ tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• Hot sauce
• Monterrey Jack and cheddar shredded cheese (Mexican blend)
• 3 green onions
• Sour cream
1. Preheat the oven to 450°F.
2. Cut the sweet potatoes into ¼-inch slices. Place the slices in a large bowl, sprinkle with 1 ½ tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon kosher salt, and stir to thoroughly coat both sides of all slices. Place on a baking sheet lined with parchment paper, taking care that the rounds do not overlap (if possible). Bake 10 minutes on one side, then remove from the oven, flip all rounds, and bake another 10 minutes until soft.
3. While the potatoes bake, thinly slice the green onions.
4. When the potatoes are done, remove them from oven and add a dot of hot sauce on each round (or more if desired). Top each round with shredded cheese and wait a few minutes for the cheese to melt (the potatoes will be hot enough at this point to melt the cheese).
5. To serve, place the rounds on a platter. Add a dollop of sour cream on each round, and garnish with sliced green onions. (Tip: To make the sour cream easier to dollop, mix it in a bowl with a few drops of water to loosen it).
by: a Couple CooksMakes: 4 to 6 appetizer servingsWhat You Need
• 1 head cauliflower
• Olive oil
• Kosher salt
• 2 tablespoons unsalted butter
• 2 cloves garlic
• ¼ cup hot sauce
• 1 cup plain yogurt
• ½ cup blue cheese crumbles
• 2 teaspoons garlic powder
• 1 teaspoon kosher salt (or to taste)
• Celery (optional)
What To Do
1. Preheat the oven to 450°F.
2. Clean and chop the cauliflower into bite-sized pieces. In a bowl, combine the cauliflower with just enough olive oil to lightly coat the cauliflower and toss. Sprinkle with kosher salt. Spread the cauliflower on a baking sheet and bake for 30 to 35 minutes or until browned, turning once.
3. While the cauliflower roasts, make the buffalo sauce: Melt 2 tablespoons unsalted butter. Finely dice 2 cloves garlic. Stir together butter and garlic with ¼ cup hot sauce.
4. If using, make the blue cheese dip: In a small bowl, combine 1 cup plain yogurt, ½ cup blue cheese crumbles, 2 teaspoons garlic powder, 1 teaspoon kosher salt (or to taste), and fresh ground pepper.
5. When the cauliflower is done, remove from the oven and mix with buffalo sauce to combine. Serve with blue cheese dip and celery sticks.
Buffalo sauce inspired by Alton Brown Cauliflower inspired by Skinny Taste