Tuesday, January 21, 2014

Football Viewing Party


Yesterday was a bit strange. I watched two football games, one right after the other. That is not strange behavior for many folks, but it is for me. On occasion I have watched a good amount of a Super Bowl game, but usually I'm also doing something else. It might be because I didn't grow up going to or watching sports, but it could also be because I have trouble sitting through hours of almost anything.

Yesterday was different because we had people over to watch the game. Our daughter was here for both and some good friends were here for the San Francisco 49er vs Seattle Seahawks game.

Since our daughter used to work at the stadium where the game was played and is very familiar with the loud fans, you would think she might be a fan. Not so much. She has been a Californian at heart even when living in Washington State and a 49er fan for a long time.

It was fun. It was exciting for a lot of the game. It was heartbreaking at the end. We had a good time together and ate and drank and cheered and shouted.


At Sweetie's request food was pretty healthy: two kinds of melon and some pineapple, fresh vegetables and hummus, peanuts, olives, little cheese cubes and multigrain crackers. I made up some burritos in the morning and at half time we brought them out and heated them up, adding toppings if desired. One version was sort of Mediterranean.  I used leftover rice, lemon juice, pesto, mozzarella cheese, fresh tomatoes cut in a small dice, and some leftover roasted chicken for one version. The other version was more traditional Mexican, with rice, kidney beans, salsa, cheddar cheese, avocado, lime juice, and fresh chicken.


For a sweet to end the game our daughter brought two cupcakes from a local cupcake store that we split to share. Red velvet and salted caramel buttercream is a dreamy combination.

Hope you had a fun Sunday, too!

Two Kinds of Burritos



Chicken Pesto Burrito
makes 3
cooked rice, about 1 1/2 cups
1/4 cup shredded mozzarella cheese
juice of 1/2 a lemon
3-4 tablespoons prepared pesto
1/4 cup finely diced fresh tomato
1/2 cup cubed cooked chicken
salt and pepper to taste
3 burrito size tortillas

In a bowl mix together all the ingredients except for the tortillas. For each burrito, mound 1/3 of the mixture in the center of a burrito, then rearrange the mixture into a torpedo shape. Fold in the 'sides', then the 'bottom, then rollover until all the filling is enclosed. Place on a plate with the edge side down and 'sides' facing out. Repeat for the other two burritos. When ready to eat, place a burrito on a microwave safe plate. Microwave on high for about a minute, or until heated throughout. Serve with additional pesto and/or diced tomatoes for garnish.


Chicken Salsa Burrito
makes 3
cooked rice, about 1 1/2 cups
1/3 cup kidney or black beans, drained and rinsed
1/4 cup shredded cheddar cheese (or a mixture of jack and cheddar cheeses)
juice of 1/2 a lime
1/3 cup prepared salsa
1/2 ripe avocado, diced
1/2 cup cubed cooked chicken
salt and pepper to taste
3 burrito size tortillas

In a bowl mix together all the ingredients except for the tortillas. For each burrito, mound 1/3 of the mixture in the center of a burrito, then rearrange the mixture into a torpedo shape. Fold in the 'sides', then the 'bottom, then rollover until all the filling is enclosed. Place on a plate with the edge side down and 'sides' facing out. Repeat for the other two burritos. When ready to eat, place a burrito on a microwave safe plate. Microwave on high for about a minute, or until heated throughout. Serve with sour cream, additional salsa and/or diced tomatoes and/or cilantro for garnish. I had some hot sauce and garlic powder available, too, for adding if desired.

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