Well, now we know which teams are going to be in the big game.
After months of football, it's come down to the Denver Broncos and the Carolina Panthers. Two very deserving teams. And I'll be honest, I love Peyton Manning. Although, Cam Newton has definitely captured my interest.
Just yesterday morning it hit me that in only two weeks, football will be over.
A sudden sadness fell over me. Do I sit and watch every game? No. But there's just something right about hearing the roar of a game in the background on weekends.
Subconsciously, I must already be gearing up for the big game, because Saturday night's dinner consisted solely of appetizers. And I did it all with stuff I had on hand.
We had classic deviled eggs.
Great anytime, but especially when you have a surplus of eggs.
I can hardly think of a time when I wouldn't want these, but when you have a package of mushrooms that are down to their last couple of days and Brie leftover from New Years, it's definitely time.
You can find the recipe here.
And then we had these.
I'd been dying to try this recipe for a while, though I'm not sure what I was waiting for. I always have shrimp in the freezer and bacon in the fridge. No special ingredients required.
To make them, you simply wrap raw, peeled and deveined shrimp (preferably large to jumbo variety) in half a slice of regular-sliced bacon, securing the bacon with a toothpick.
Lay them atop a wire rack that's been placed over a baking sheet and set aside.
Preheat your oven to 400 degrees.
Melt 1 stick of butter, add a tablespoon of chili powder and blend well. For those of you who aren't fans of spicy food, you're in luck. Chili powder isn't hot, merely full of flavor. You can also add some finely minced garlic or garlic powder, if you wish. I decided this after they were cooked.
Brush the wrapped shrimp with half of the butter mixture, then bake until bacon is cooked, 5-10 minutes.
Remove from oven and brush shrimp with remaining butter mixture.
And delicious, too.
Do you ever have appetizers for dinner? What are some of your favorites?