Spicing up your fangate!

Happy Monday (Night Football), Hungry Fans!

Yesterday was super fun. For those of you outside the tri-state area, ABC 7 New York had me back for another fun cooking demo! It’s always great to see the ABC crew. They’re such great people and it’s always such a treat to be there (and then of course feed them after we wrap)! Thank you to Cara, Andrew, Candy, Michelle, Amy and Toni! (Sorry I missed you, Rob)!

Here’s the video from yesterday:

And here’s how to make these deliciously easy recipes featuring my new Hungry Fan™ Spice Blends:

PEANUT BUTTER PUMPKIN SPICE S’MORES
Makes 41/3 cup Greek yogurt
4 teaspoons maple syrup
1–2 teaspoons Hungry Fan™ Pumpkin Spice Blend, to taste
1/3 cup peanut butter
4 large squares chocolate (I like semisweet or dark)
4 Graham crackers, split into even halves along the perforation

Optional: powdered sugar to taste

In a small mixing bowl, combine the Greek yogurt with the maple syrup and Hungry Fan Pumpkin Spice blend. Stir together well.

To serve, top one Graham cracker half with a 1 tablespoon dollop of peanut butter. Top that with a chocolate square and then a 1 tablespoon dollop of the pumpkin spice-maple Greek yogurt. Top with another Graham cracker half. Repeat until you have 4 s’mores.

Serve!

HUNGRY FAN BBQ CHICKEN TACOS
Makes 4

2 chicken breasts, sliced width-wise into “ strips
3 tablespoons Hungry Fan™ Barbecue Spice Blend
1/2 cup Pom tomato sauce
1 teaspoon Worcestershire sauce
1 teaspoon brown sugar
2 tablespoons avocado oil (or extra virgin olive oil)
Salt & pepper, to taste4 flour or corn tortillas
1 (15 oz.) can black beans
1 cup Romaine lettuce, sliced into thin strips
1/3 cup red onions, finely diced
1/4 cup 2% Greek Yogurt
1/4 cup fresh cilantro, mincedSeason chicken strips with 1 tablespoon Hungry Fan Barbecue Blends and set aside.

In a small mixing bowl, combine the remaining 2 tablespoons of BBQ blend with the tomato sauce, Worcestershire and brown sugar. Mix well. Season with salt and pepper as needed.

Heat oil in a medium skillet over medium-high heat for one minute. Add in the seasoned chicken and cook for 2 minutes, stirring frequently. Pour in the barbecue sauce and continue to saut for another 5–7 minutes, until chicken is fully cooked. (You can also grill the chicken instead, brushing the sauce on repeatedly as the chicken cooks). Remove from heat.

To plate the tacos, top each tortilla with a healthy portion of chicken, using a slotted spoon to drain off excess sauce. Top with black beans, lettuce and onions to taste. Then add a dollop (about a tablespoon per taco) of Greek yogurt. Drizzle with the barbecue sauce and sprinkle with fresh cilantro. Serve!