Dining with the Doc: Superbowl Snacks
The Foodie Physician
The Foodie Physician
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Ingredients

  • 24 shrimp or
  • ½ cup reduced fat sour cream ¼ cup buttermilk ¼ cup crumbled blue cheese ¼ teaspoon Worcestershire sauce 2 teaspoons fresh lemon juice¼ cup chopped scallions Kosher salt and black pepper
  • 24 extra jumbo
  • 1 ¼ lbs
  • 2 teaspoons olive oil
  • 1 teaspoon fresh lemon juice
  • ¼ cup hot sauce
  • 1 tablespoon unsalted butter
  • 1 lemon
  • 6 celery stalks
  • cut
  • 4 carrots cut
  • ¼ teaspoon salt and 1/8 teaspoon pepper. In a second bowl, mix the hot sauce and butter together.
  • 1 clove garlic, chopped
  • Kosher salt
  • 1 ½ tablespoons fresh lime juice
  • 2 avocados
  • 1 small plum tomato
  • 1/3 cup finely chopped white onion
  • 2 tablespoons chopped cilantro
  • 24 chips or
  • 6 servings
  • 3 whole
  • 1 ½ tablespoons olive oil ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • 8 wedges Place them on a baking sheet and sprinkle them with the chili powder, cumin and salt
  • 350 degrees F for
  • 15 minutes turning once halfway through

Instructions

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