New to Apostrophe’s recipes section, Look, Cook and Eat is an online cooking magazine that offers easy-to-make recipes with simple instructional videos. By watching the videos, in just one to two minutes, you’ll be on your way to eating a satisfying, healthy meal.
Below are three amazing recipes sure to be favorites come game day. Broncos. Panthers. Other. It doesn’t matter what team you root for — Look, Cook and Eat’s menu is sure to be a hit!
Click below to find the recipe and watch the videos.
Recipes you’ll love for game day snacking
Makes about 8 cups; four, 2-cup servings
- 1 tablespoon vegetable oil
- ½ cup diced onion
- ½ cup diced green pepper
- 1 tablespoon chili powder
- 4 cups chicken broth
- 2 cups shredded rotisserie chicken
- 1 can (14 ounces) can diced tomatoes with green chiles
- 1 can (14 ounces) black beans, drained and rinsed
- Tortilla chips, sour cream, guacamole, chopped green onion, cilantro,
shredded cheese, lime wedges
Put the saucepan on the burner and add the oil. Turn the burner
on to medium-high (7 or 8 if your stove has numbers).
Add the onion and green pepper to the pan and cook until they’re
soft, stirring often. Stir in the chili powder and cook for 1 minute.
Then add the chicken broth, chicken, tomatoes, and black beans.
Put the lid on the pot, bring the soup to a boil, then turn the heat
down to medium (4 or 5 if your stove has numbers). Simmer the
soup for 30 minutes (set a timer so you don’t forget).
Use a ladle or a big measuring cup to scoop the soup into bowls.
Now top with your favorite toppings. I like to put crushed tortilla
chips, cheese, and guacamole on my soup!
Makes about 8 wedges; 2 wedges per serving
- 2 (10-inch) flour tortillas
- ½ cup shredded Cheddar cheese or Mexican Cheese Blend
- 2 tablespoons vegetable oil
Lay a tortilla on the cutting board. Sprinkle ¼ cup of the cheese
over half of it. Try not to get the cheese too close to the edges. Fold
the tortilla in half to cover the cheese, making a half-moon shape.
Press down gently. Do the same thing with the other tortilla and
Add 1 tablespoon of oil to the skillet. Heat the skillet over medium
heat (5 or 6 if your stove has numbers). Swirl the oil in the pan. Add
one of the quesadillas to the pan. Cook until the quesadilla is light
brown on the bottom, about 2 minutes. Use the spatula to turn the
quesadilla over and cook on other side until brown, another 1 or 2
minutes. Take the quesadilla out of the pan with the spatula. Put it
on the cutting board. Use the knife to cut it into 4 triangles.
Add the other tablespoon of oil to the pan, swirl it around, then
cook the second quesadilla just like the first one.
Makes 4 cups
- 1 peeled fresh pineapple
- 1 English cucumber
- 1 lime, cut in half
- Leaves of fresh cilantro, optional
Cut the pineapple into cubes on the cutting board with the knife.
Measure 3 cups of pineapple. Add it to the mixing bowl.
Cut the cucumber into rounds on the cutting board with the knife.
Measure 1 cup of cucumber. Add it to the bowl with the pineapple.
Squeeze the lime halves into the pineapple and cucumber. Use the
spoon to stir the salad together. Add cilantro if you want.