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Thursday, January 30, 2014

Be honest. Are you throwing a Super Bowl party to gather your friends to cheer on Seattle or Denver; to watch the always highly-anticipated Super Bowl ads; or to serve up and chow down on delicious snacks? While the game and the ads are fun, a Super Bowl gathering would not be complete without a few delicious super snacks.

Have you put together the menu yet? If not, there are few bed and breakfast recipes that will be sure to make you a winner with your guests this weekend, including Zucchini Fritters from The Inn Above Onion Creek located in Kyle, TX, and Roasted Jalapeno Guacamole from the Chestnut Street Inn located in Sheffield, IL!

Zucchini Fritters

 Zucchini Fritters Zucchini Fritters

Ingredients:

3 to 4 medium sized zucchini

2 eggs

2 tbsp bread crumbs

3.5 oz (100 g) grated kashkaval cheese (you can use crumbled feta cheese also)

1 grated onion

2 tbsp dill, chopped

2 tbsp parsley, chopped

2 tbsp coriander, chopped

salt and pepper to taste

Directions:

Grate the zucchini coarsely and put into a colander. Sprinkle lightly with salt and toss, then leave for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can and pat dry with kitchen paper.

In a bowl, combine all ingredients.

Form zucchini patties with your hands.

Heat some oil in a large skillet, and brown them on both sides.

Serves: 5

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Roasted Jalapeno Guacamole

 Roasted Jalapeno Guacamole Roasted Jalapeno Guacamole

Ingredients:

4 ripe avocadoes

1-2 jalapenos, roasted, peeled and chopped

4 scallions, minced

2-3 garlic cloves, minced

1 Roma Tomato, seeds removed and finely chopped

Pinch Salt and Pepper

1 Lemon

1 tsp cumin

1 tsp paprika

2 Tbl cilantro, chopped

Directions:

Over an open flame using tongs, char exterior of the jalapenos and place into a freezer bag. Or, alternately, if you have an electric oven, heat to 375 degrees and place jalapenos on a baking sheet and roast in the oven for approx. 15-20 mins or until the skins begin to blacken, then transfer to freezer bag. Allow jalapenos to sit for approx. 1/2 hr and then peel, chop and place into a bowl. Add chopped tomato, scallions and garlic. Run knife around pit of the avocado to slice it in half. Twist apart to expose pit. Strike the pit with a sharp butcher knife and remove. Score avocado meat into small chunks in the peel and remove with a tablespoon. Add to the bowl.

Season with salt, pepper, cumin and paprika. Add juice of one lemon and 2 Tbl chopped cilantro. Using a fork, lightly mash avocado and stir to combine. If you would prefer a smoother guacamole, put mixture in a food processor and puree to your liking. Note: If you are making this well in advance, add 1 drop of green food dye to the guac to keep it nice and green for longer. Serve with chips and crudites.

1 Comment »

  1. Absolute delicious recipes. I won’t be waiting until the superbowl to make them again. The jalapenos really make a difference in the guacamole. I don’t think i’ll ever make it again without them!

    Comment by JP — February 21, 2014 @ 1:49 pm

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