Game Day Foiled Fiesta Dip Rsc Food

GAME DAY FIESTA DIP

Steps:

• To assemble football field: Spread guacamole evenly onto rectangular serving platter. Spoon sour cream into decorating bag fitted with writing tip. Pipe goal lines, numbers and borders onto guacamole.
• Cut 6 (1 3/4x1/2-inch) strips from bell pepper. Place 2 strips on each side of field for goal posts. Pipe small amount of sour cream on each bottom corner of remaining 2 bell pepper strips; place on tops of goal posts. Cut carrot in half for safety cones; place on one side of each goal post. Place 1 pretzel nugget on each end of the field. Arrange broccoli florets and tomatoes along side lines for people. Serve with additional vegetables and pretzel nuggets.

FOIL BAKED TILAPIA WITH FIESTA RICE #RSC

Steps:

• Cook the rice (stove top or rice maker), add the tumeric and salt to the cooking water, the rice will turn a beautiful yellow color. When cooked, let it cool off, can be made ahead.
• Mix the marinade for the tilapia filets: oil, citrus juices and a dash of mexican oregano, marinate fish filets for up to one hour, not more or the fish will "cook" in the juice.
• Lay out 4 12 X 12 squares of heavy duty reynolds wrap, put 3-4 slices of lemons on one side of each and top with the fish filets. Season with salt and lemon pepper and spoon the marinade over. Fold the second half over and crimp the sides tightly, tuck the ends under.
• Lay the packages on a baking sheet and bake @ 375 for 12 - 15 minutes. Let the package rest for a few minutes, then open carefully, watch out for steam escaping.
• In the meantime, heat a tbsp of oil in a heavy skillet and saute the onions until golden. Add the peppers, corn and jalapeno and cook until soft, Add the rice and black beans and heat through. Season with salt and cumin.
• To serve, spoon a portion of rice on each plate, lay the fish on top, spoon the accumulated sauce over the fish and rice, garnish with the lemon slices and sprinkle some chopped cilantro over. Enjoy!

GAME DAY FOILED FIESTA DIP #RSC

Steps:

• Using your favorite knife, chop the bell pepper and cherry tomatoes into small pieces.
• Place in a medium bowl.
• Cut lemon and squeeze juice onto tomatoe/pepper mix.
• Add one can black beans, can of green chiles, cumin, salt and pepper (to taste).
• Stir together.
• Cover and refrigerate or let sit for at least one hour.
• Using football (or round for other balls) shaped cookie cutter, measure out and cut enough foil to insert in and wrap slightly over cookie cutter.
• Remove cookie cutter and trim or fold under corners. You should now have a football shaped bowl for serving your dip inches.
• You may also form by hand.
• Fill bowls with fiesta dip and serve with your favorite chips.
• Extra point! Pipe sour cream over the top with an arc and three "stripes" across it to represent the seam of the football. Thin slices of red bell pepper will work also.