Super Bowl!!!! Enough said. Done. Drop the mike.
Although today’s battle didn’t include the Seahawks, I had complete respect for the teams at play. In truth (and I feel a little guilty saying this, please don’t tell my boys), I feel like I can relax knowing that I don’t have to stress over the Seahawks in the Super Bowl.
We were super mellow for the Bowl game today. Neither Paul, nor I, wanted to go beyond our front door to watch and celebrate this game. So we stayed in and had our dear friend, Lisa, and her daughter, Olivia, over to watch the epic match.
All in all, slow but very close game. And SO STOKED the Chiefs beat the Niners!!! Now I know Richard Sherman is my first NFL love and will always be my #1 NFL boyfriend, but the Niners had to go down! So sorry Sherman!
When it comes to the food… semi-healthy, semi-guilty treats. Onion dip with Ruffles, spicy gouda dip, and a homemade artichoke dip. All of this was followed by pulled pork sandwiches and my “simple” salad. The intake of salt was extraordinary. Bags under the eyes and puffiness are on their way!
Notes: The artichoke dip was yummy but there are definitely some thoughts to make this more successful: Cut the yogurt in half (16 oz.). Double up the parsley. I ran out of parsley so I ended up throwing about a tbsp. of Italian spices into the mix. I also used the juice of an entire lemon (which you probably wouldn’t need if you use half of the yogurt). And although the lemon flavor was prominent and fresh, I would definitely back it off a bit.
Artichoke Dip (recipe care of Real Simple)
INGREDIENTS: 1 32 oz. container plain full-fat Greek yogurt, 1 12 oz. jar marinated artichoke hearts (drained and chopped), 2 tbsp finely chopped fresh flat-leaf parsley leaves (plus more for serving), 1 tbsp olive oil, 1 tsp lemon zest plus q tsp fresh juice (from 1 lemon), 1 tsp kosher salt, 1/4 tsp freshly ground pepper, pita, crackers, and/or vegetables for serving
DIRECTIONS: Mix yogurt, artichoke hearts, parsley, oil, lemon zest and juice, salt, and pepper in large bowl until well combined. Transfer to a serving bowl and top with parsley. Serve dip with pita, crackers, and/or vegetables.
Pulled Pork Sandwiches (recipe care of no clue; to whomever created this, thank you!)
INGREDIENTS: 1 (3lb) boneless pork shoulder (skin and excess fat removed), 1 onion (chopped), 1/2 cup low-sodium chicken broth or water, 2 cups bottles or homemade barbecue sauce, 2 tablespoons mustard, 2 tablespoons honey, 1 tablespoon soy sauce.
DIRECTIONS: Trim pork of any excess fat. Scatter onion over bottom of slow cooker and place pork on top. Add broth, cover and cook on low until very tender, about 8 hours. Remove and let cool. When cool enough to handle, pull meat into shreds, removing all fat and gristle. Skim excess fat from liquid in slow cooker. Return puller pork to slow cooker and stir in barbecue sauce, mustard, honey, and soy sauce. Season with salt and pepper. Cook for 1 hour longer on low.