making super bowl appetizers

Hey, I'm hot today, I'm going to have a wellness drink. I feel great, oh, very well. I feel good talking about it, I hope you feel good. Come watch my video this week. We're going to do it. They really panicked. and fast but also with good humor and energy and maybe eat some chips on the way because today we are going to cook food for your Super Bowl party or me just watching the Super Bowl without friends to come watch whatever you do for the Super Bowl, you know? whether it's just you or your dog or a whole group of people, there's never too many snacks you can have for this really festive day in February, it's early February, let's celebrate, well we're through January, we're just 11 more months away.

Outside of this damn year I'm not good with dates or planning in general, which is why I thought the Super Bowl wouldn't be this weekend, so this is going to happen sooner than I thought it was supposed to, but who cares? It matters, you know, I mean the kitchen isn't going anywhere I'm not going to stop

making

it the oven stayed on since last week it's literally been on since you saw the last video it didn't turn off disclaimer I'm lying that would be very insecure anyway I thought it would be fun to make three

appetizers

for the Super Bowl and no food, no dessert, just

appetizers

, just things you can snack on, you know, calories don't count, you can, it's a snack, you walk down the street party with him pretending you know, nod. your head when people talk to you oh yeah great oh you're starting a new school very cool I don't care I'm eating a potato peeling you didn't mean that kind of thing so let's make potato peelings which are some of my favorites, like bar food to snack on, just appetizer food for the holidays and I thought it would be perfect for the Super Bowl, so we're going to make some potato skins, so the oven is on, the potatoes are in there roasting.

I'm going to do a seven-layer bath. My turn will be an eight-layer or nine-layer bath, depending on how crazy we are. No planning, no promises, I'll just see how many layers we end up with and lastly we'll make some tater tots. which is basically going to be putting the tater tots in the oven, taking them out and putting some things in them, that's going to be the last thing, the last thing we're going to do because it's the least worky thing, it's literally just us, you know, following the instructions. a label and maybe I think I'm going to put two different seasonings on my tater tots, so I'm going to make two different types of seven layer sauce and potato skin.

It's going to be a great day and hopefully I'll see some. really good commercials on a decent football game while I eat all this food and you can too depending on how quickly you can gather the ingredients and watch this video, but in the name of football, let us cook, we'll start by heating up our oven. putting it on some type of baking setting and throwing all the potatoes you are going to cook for the potato skins in the oven. I think I'm doing five by six, which should double the amount of potato peels because you cut them. half of each potato produces two skins and while that softens, we basically need them to be the same consistency as for the left side.

You should be able to stick a knife through the potato with minimal effort, so that's going to take about 40 minutes, so we're going to start by leaving it there, let it have some time to itself while it cooks through, you're going to get our refried beans, they were fried and then rehashes, thanks for coming to my TED Talk and let's take these things. I think maybe two cans, not the bird, just two of these, fold one into a

bowl

and season with some spices we have, but first we need to choose our dish. This is something like that. the ideal seven layer dish so you can see all seven layers of your sauce and the first layer so we start from the bottom it's our beans so let's open up these shoots here's one two let's see how much it costs.

Oh, there's a little bit of liquid we can drain, okay, it's going to look like cat food, there's actually a significant amount of bean juice in here, sit down, I'll make two cans, I think two is the perfect amount, it literally looks like cat food. cats and this ball. it's too small I've never chosen a

bowl

that's too small for the task ever on this show not once what do we do when our bowls are too small we try and season it anyway so this is a mix of cumin, chili in powder and garlic powder too if you say cumin I think it's a little weird, we can still be friends.

I'm just not too sure about that choice, so we'll try to get everything nice and mixed in our little cat bowl, how does this ball work? fill up so fast, see? Yeah, that happened so fast, so we're just trying to mix this all up while we're at it. I think we're actually going to take our salt, put in a good pinch, like healthy, it wasn't like that. I ask for salt, but I think we should salt it because this is the last time we'll be able to touch these beans before they're on the end of our chip while we're dipping them because this goes to the bottom of the sauce, that is, once you put this suction cup on , you know, that's it, it's Curtis, now we're going to put a layer on the bottom of our dipping tray with our beans, it's pretty simple, you're just going to want to spread it out so it's nice and flat first, this is the first floor. of the apartment building, you know, I feel like I'm raking a sand trap after hitting my ball in the sand trap for the tenth time that day.

Well usually when I play golf I hit the sand trap like every time there's one and then I spend as much time as possible just raking it because at least I can get good at it now let's put the beans aside let's have another bowl you'll take about two avocados to do the trick, this is where we're going to make our guacamole. I really enjoy guacamole and I'm more than eating it. I enjoy

making

my own guacamole because it's a very simple recipe to follow to make it really good, so you're going to reduce the pop in the middle. these open up and we're not going to need a ton, we're just going to need enough to cover a layer of our sauce, so let's take the filling out here from our, although obviously from those violent kado, this is actually a fun recipe to make yourself know on many different occasions, whether you're visiting with friends or you're watching a Super Bowl or I mean, just know that every time you have guests making guacamole from scratch, I think it's a good way to score points with La people, especially when you know what you're doing, because I've never met someone who didn't like a really good guacamole, they were like, "No, this isn't it, this isn't for me, no, it's for everyone, it's really good." ". to do it right, we have our cutting board where we don't actually need these green onions until later, so we have to wash them and set them aside.

Those are for the potato skins, we don't need them for guacamole. I'm going to grab a lime, a lime and then one of our beautiful Mexican limes from my wonderful neighbor who grows them and we're going to squeeze all of this in here. I'm going to do half a full size lemon and then half the Mexican Lime. I'm a big fan of citrus and when it comes to guacamole I feel like there isn't enough guacamole that contains lime and lemon. I feel like people skimp on him all the time and I don't know why, I don't know why. well, you're going to take our white onion, cut it in half and we're going to do our, actually, let's remove this top layer, oh, this just got weird.

Hold it, it was like a layer of film. I'm going to remove it and We're going to do a little micro dicing here, okay, that's enough, we're going to take our white onion, leave it here, okay, this is the quick and easy way to do it, it's just going to take a little bit of garlic. powder, you can also chop up some garlic, but I think this works a little bit with the same generous amount of salt and let's break down these avocados and let's start mixing our guacamole sauce. Yeah? Where is? Oh yes yes. salsa okay, I'm going to add a little bit of salsa to our guacamole, a small spoonful and we still have to break up the avocado pieces because we don't want whole pieces, we want it to be nice and smooth and one thing you can't forget is the black pepper ground.

You'll need this if you want good guacamole. Mix all this together. I hope I didn't make too many onions. I can always add a little more guacamole because I have extra. This is what I need. I like the look of guacamole, let's try it, you know what I'm doing, Super Bowl food. I need to know we can eat it before it starts, don't worry, we're bringing our homemade guacamole, Jenna, do you like my homemade car here? that we're going to put this as the second layer and mmm, both things well, you'll have a lot to come and taste test and maybe like an hour, you're excited, we're going to cover our second layer here with our homemade guacamole, we're not going to save it. -bought because it can never be that delicious when you buy it off the shelf you have to do it don't buy it off the shelf make it yourself not even kidding that's so good if you think I put too much lemon in it.

I'm not going to get mad because you're wrong, but you are wrong. This is where we are looking now. We have to hurry up on the next layer so this doesn't look brown. Let's do ours. We're going to make our own sour cream, how do we make that cup and a half of cashews? 3/4 cup of water, there's our water. I'm going to do lemon juice, about a tablespoon, be liberal with the lemon juice because lemon helps remove. the cashew flavor that you don't want in the final mixture, we're going to use two teaspoons of apple cider vinegar and a little bit of salt, we're going to mix it up quickly the next time you see this, it's going to be sour cream.

Okay, it's going to be sour cream BAM and it's sour cream, so we're going to pour it into two bowls. Why two bowls? You ask well, because we will need them for the next recipe and also the potato skins. Oh, I'm doing. a mess oh no oh whatever okay let's put this in the sink okay it's a mess well we have our two bowls of sour cream let us try some quick delicious you can hear the potatoes screaming for their lives , you hear those potatoes. Am I right, stop complaining, we put the sauce back into the mixture and now we're going to spread the sour cream for our next layer, buddy, look at us, go look at us, we're almost done here so we won't worry. too much about having a ton here again, the layers aren't supposed to be too thick, you want them to fill the space, you're doing a relay race, okay, the guacamole just passed the baton to the sour cream and sour cream .

I tripped and fell, put sour cream back on, so you're going to want to cover every little spot that's not cremated, okay, and we're going to save the rest of our sour cream for our beautiful potato skins that scream really good next in a seven layer sauce this is the easy part where I'm just going to put some premade sauce. I honestly don't feel like making salsa if I'm going to make salsa or guacamole guacamole salsa when you dip a chip in these seven layers. -bad boy layer, you're going to want to get a portion of everything, so we're not going to make each layer too thick because you have to share the love.

Now let's put this aside. I remember we need some green. onions, so let's chop up some green onions and prepare them for the seven layer sauce because I think we're about to get to the top, it's going to be green onions with cheese and you're supposed to do tomato chunks, which I guess I could do it. I'm going to cut a little bit and then our seven layer bath will be ready, so hold on tight and soon we will have a bath that will not be one layer, nor two layers, nor three layers, nor four layers, nor five layers .

I'm not done, not six coats but seven coats, okay, we're almost done with this bathroom here. Did you expect us to do it this hard? It is actually a very nice seven-layer bath. It's seven layers, we have beans, beans, guacamole, sour cream, salsa, cheese, tomatoes, onions, olives, that's eight, we made eight layers, oh, I don't know if you know this either, but I bought the restaurant-sized bag with my favorite cheese because you're not doing that, what's this all about? Well, there it is, I mean, that's our seven layer sauce. I'm excited. In fact, I'm going to leave this aside.

In fact, I'm going to put it back here. Relax and now we're going to Put on our hot potato gloves and we're going to grab these hot potatoes, okay, there's two, how do you think you do this? It's pretty hot, I guess five six, so we're going to leave a glove on and this will be the globe that We used to hold the potato obviously where we cut it, so we're going to cut it in half. We want to keep the skin intact since we can't like I just did and it should look like this, so here's the part where you have.

To not be a mess like me, you're going to take out the center of the potato but you want to leave about a quarter of an inch on the edges, kind of like a little edge that you know, when you draw like an outline, that's almost what I'm doing. thinking of a scheme for you to get the meat out of the potato, not the meat and the potatoes, the meat out of the potatoes, okay, just that a little bit, okay, and that's just one version ofshit what you're going to want. do that, but it's not that bad, just notice how I'm leaving a kind of nice outline, a little buffer zone of tato fill.

I guess you can think of it like you're making a ship, no, I mean, okay, this is boring, so I'm not going to force you to watch all of this. I'll just snap my fingers and through the magic of editing, all of this will be carved out and ready to go. What did I say? Magic anyway, we have our 1 2 3 4 5 12 potato peels carved and ready to go, so before we fill this with our industrial size bag of cheese between bacon bits and other things, let's spread them with butter. We want them on our side, we need to butter them a little bit, literally, we need to butter them so you melt a little bit of butter, grab a little brush and we were going to come in here and butter the top of the skin of our potatoes.

To give it a nice little layer of crispy eNOS, you can use olive oil. I guess if you don't have butter or prefer it, I don't think it really matters, it's just about getting the crispy brown nasaan, you know, I have to say. I love the recipe for potato peelings because we are celebrating a part of the potato that is often ignored, disrespected, forgotten to throw in the trash, not today, sir. potato skin we celebrate you and salute you, okay, that could have been disrespectful. I just like potato skins so here we go and what we're going to do is spread them with butter and cook them for about five ten minutes in the Bake face up so they brown a little bit like the butter crust, then We will turn them over and spread butter on the back.

Let's get these potato skins with double cheeks, you know what I mean, okay, here we are. The oven is hot, you are going to gently place all the potato peels. In fact, I'm wondering if we should butter the backs before putting them in an amazing place, then all we have to do is turn them over, let's do that and get our hmm, yeah, let's see that, well, just turn them over and we'll butter the peel or the outside of the potato peel and then we'll call it and after ten minutes we can turn them over and since the inside is already buttered, Be calm, we're just going to brush calmly, look at this , we're surfing, baby, surfing for some carbs.

Bandon called him, here we go. I'm going to get some good coverage here. Let the potatoes, the ships of potato goodness, take us to the sea. Look. with that perfect amount of butter, can you believe it? See you in ten minutes, okay, while we wait for the potato skins to be ready for us, we're going to throw our tater tots in the other oven. I took a look at the instructions on how do I make this bag complete? 28 to 32 minutes, that's a long time. Well, we even need a full bag. We can make only half a bag, which is about half a bag.

See, the thing about these is that they are very easy to make. It's actually not just cooked but prepared so my goal for this is to cook this batch of tater tots and once they're almost done cooking I'm going to split them in half and use some fresh parmesan salt and pepper in one to have some parmesan tots and then in the other we will make some buffalo tots so that it is red and white, but for now we just need to defrost them, let's put them in the oven as soon as possible. just let it go, let it do its thing anyway, we have to prepare for the next step of potato skins, which is an industrial cheese bag, an almost industrial sized container with bacon bits that are completely vegan, which is a kind of sour cream and crazy so we've got our green onions our sour cream and our bacon bits all of this is going to be our potato skin assembly station and we're almost there we're really getting close we're done we did it we made the sauce 8 layers or as many layers as possible. you feel like making gravy, we made potato skins, look at these things, they came out so good, there are little jars and then we have two types of tots, we have the buffalo ones and we have the parmesan tots, I can't go wrong with either one.

I have spent enough time preparing and watching this meal. I'm going to eat a potato peel. I feel like I've been waiting for this moment my whole life. Maybe it's a little dramatic, but I don't think so. You know, this tastes better. cans of potatoes, so I melted two types of cheese. I like cheddar and mozzarella mmm, the fries penis is kind of pointed in the butter, it might have seemed like a small step when we spread them with butter, but man, it made a difference is that it really has a crispy exterior and the butter flavor really adds a lot to it hmm mm-hmm okay that's delicious omg I may be getting ahead of myself because that's the only thing I tried but they are amazing. this is the best thing i made today, damn we made it for them, what a variety, this is

super

bowl food right here, this is absolute

super

bowl food.

I need to try the tester, come here, okay, you can try a little bit, okay, we can give it to you. a little piece of potato and cheese, remember, wow, the cheese fell peach, he sneaked into the pantry and stole some goodies the other day, so I'm rewarding you, but you should know that you can't steal food, here you go, sous chef, that? Do you think I want a piece of Tater Tot? I'm glad you're 5 years old. I'm going to switch up and try the little ones now they look delicious the cheese seemed to melt pretty well easy recipe for lazy movie delicious and fulfills and lastly in the little kids department we have our Buffalo tots which are a nice orangey red color oh my gosh those are good and we're covering all the bases here bringing back our Buffalo needs potatoes everywhere this is like heaven okay I'm going to dive in. a chip on this big one, all homemade sauces layered, let's get a nice thick boy, let's try to get one of each layer.

I'm no scientist, but it seems like we have a piece of everything, so let's try it, buddy, that's really cool, you know? Which is funny, I've only had layered sauces like this at Super Bowl parties, so I take a bite and it instantly reminds me of the Super Bowl. Growing up, we came, we saw and we did it now before we let you go. I really want you to see Jenna try these out, so I'm going to go find her one second, oh my god, what are you doing to me? This is Super Bowl weekend, baby, it's Super Bowl weekend.

You look so? 7.5 layer dip Buffalo tots Parmesan and potato tots skins with fries I have buffalo meat oh these are just poppers in small ones those are a little basic I don't know if you want to try a potato skin these are so this is sour cream homemade well, my goodness, it's a bomb, right, listen, okay, I love all the creative things you do in this kitchen, but sometimes you just have to brush up on some classics because I'm singing this soul in the name of football. You have to try this, the 7.5 lives on carbs, on carbs, on carbs, okay, thanks Julian.

I'm dipping it for you, no, I guess it's really fun and festive, homemade guacamole. There are two ways to bake it. I thought no, because there's guacamole, you don't want to bake the Glock. See if I had a torch, though I could have made it. I melted the cheese on top please get a torch okay this is like Super Bowl Sunday. I like to eat food like you do and then fall asleep on the floor mat and not look, meet on the floor this Sunday, let's not stop eating commas. Like a little bit on the floor with the dogs, yeah, well the good news is you can do this pretty easy.

This is not like this. They are not complicated. Try to spend a little time and then you can have it all to yourself. guests or whatever I don't know, you know, I don't know your situation, how to make the food, step 1, make the food, step 2, profits, she's winning, getting lost with Kermit's shirt on her bunny, what are you doing?, she is throwing it at herself. she's, you're really cute, it's your first Super Bowl, well, I'm glad you enjoyed it, yeah, I took a good nap now, okay, let's go take a nap, have fun watching the Super Bowl, I hope you enjoyed watching me do. this food and maybe you made it yourself who knows who might know eat a potato peel go have it now it's time for a nap I'm going to take a nap with potatoes.

I can enter? Things are normal and not like that Minecraft cake. It's about moment sometimes you arrive in the middle of the storm sometimes you arrive when it's beautiful and there's a rainbow this is a beautiful rainbow what a stretch Thank you FOMA oh oh yes I'm working with I want to take a nap