We have 2 epic wing sauce mix suggestions – one represents the CHIEFS and the other represents the 49ERS !
You can serve them both at your Super Bowl party …..
And the best part … IT IS EASY !!!
Chicken Wings are a popular Super Bowl Food Adventure and we have a do-it-yourself recipe that leaves more times for football and less time in the kitchen.
Best to fry the wings and set them in the oven on warm and toss them in sauce just before serving …
We have two recipes the BIG RAGU swears by for this Super Bowl party:
KANSAS CITY BBQ HOT WINGS and SAN FRAN CHINATOWN WINGS
Both are unique and fun flavors and you can tweak it your own liking and experiment with flavors, but these are simple.
Pack of 24 Fresh Whole Wings in the meat department (fresh not frozen)
Large Bottle Vegetable oil
1 cup of flour (optional)
COOKING THE WINGS:
- Fill Deep Fryer 2/3rd up with vegetable oil and heat to 425 degrees.
- Use paper towel to dry off wings or you can lightly coat them with flour
- Cut the whole wings in half on the joints to render 48 total pieces (flappers and drums)
- Season with salt and pepper
- Drop 8 wings at a time into the fryer for 9 minutes or until crisp and golden brown
- Place on cookie sheet and put in oven on warm until close to party serving
- When ready to serve, toss wings in a bowl of your favorite sauce
KANSAS CITY BBQ HOT SAUCE
8 TBS Montgomery Inn BBQ Sauce
1 TBS Sriracha Sauce
1/2 TBS of Ground Red Pepper
Mix and toss wings in this …
SAN FRAN CHINATOWN SAUCE:
6 TBS of “Soy Vey” Teriyaki Sauce (available at Walmart)
2 TBS of Peach Preserves
Mix and toss wings in this.
Have some celery, carrot sticks, ranch and bleu cheese on hand to compliment your wings.
Have a great time at your do it yourself, Superbowl Wing Party and Food Adventure.
Please visit Dayton Most Metro each and every week for an exclusive article from the Food Adventure Crew.
Are you a Dayton Foodie? Then join us on Facebook HERE
As decades go by the restaurant industry changes and adapts. Some things like good service will always be a goal, but other things fade away into oblivion. Today The Food Adventures Crew have compiled a list of things you dont see in Dayton restaurants anymore.
— CAR HOPS ON ROLLER SKATES:
Back in the day in Dayton, these waitresses were all over the place. From Frosties Rootbeer Stands in Dayton and Fairborn to Frischs, A & W and others. You just dont see car hops with Roller Skates anymore. We suspect trips falls broken bones and insurance liability to be the culprits. There is also the fact that roller skating seems to be somewhat of a lost art.
— MATCHES AT THE BAR WITH RESTAURANT LOGO:
Nearly every dinner club had them at the bar. The pack or box of matches with the restaurant logo, address and number on the cover. The public smoking ban put an end to those “amenities” years ago. You would be pressed to find a restaurant that sill has them.
Before the days of energy drinks, there was Tang. Billed as the “drink of astronauts,” this was a popular orange powdered drink in the 60’s and 70’s. You hardly see it anywhere today, when it used to be a household item. Oh how the times and Americana have changed.
— PDQ CHOCOLATE DRINK MIX:
This was a sister product of ovaltine and was sold as the “healthy” chocolate milk drink with vitamins, and nutrients. The mix were small chocolate pellets that would dissolve in milk and the taste was fairly good. PDQ stood for “pretty darn quick.” We have not seen one o these mixes in decades.
— CANDY CIGARETTES:
The health boom in America put an end to this politically incorrect candy. Usually sold in a box to mimic cigarettes, these sugar sticks even had a red tip on the end so it looked like your cigarette was lit. We had not seen these in years, but found some in Kettering at K & R Pretzel Bakery along with other vintage candies.
— KIDS DRINKING OUT OF THE BACKYARD HOSE:
Is it us, or do you never see a line of kids playing outside, waiting to get a sip of water from the garden hose anymore? A common site before the turn of the century, this was not an uncommon site. We chalk this one up to cleanliness and the growth in irrigation systems.
— JELLO SALAD / JELLO CAKE:
This was a popular dessert in the 60’s and 70’s but it never seemed loved even then. Sometimes the salad aka jello cake came with fruit embedded inside, sometimes not. Most of us cringed when these items were brought to the table, but we are sure there were a few fans of these out there somewhere.
— AMBROISA DESSERT:
A dessert that was all over the 70’s and early 80s was this coconut, fruit and whipped cream dessert. If you were at a party during this time frame, the percentages were good that you were going to see this dessert come out. Cold, yet creamy and fruity, it was a refreshing lite bite.
— “DOGGIE BAG” or “PEOPLE BAG” for LEFTOVERS:
Remember when restaurants would ask you if you wanted a doggie bag? Many patrons would take bones or leftovers back to their pets, especially from steakhouses. Some steakhouse mocked the trend by offering a “people bag.” Either way, you dont here these terms anymore today.
Fondue was a cheese dip appetizer served in a hot pot that was popular on party tables, especially the early 1970’s. The cheese was hot and melted in a pot, while long thin forks were used to dip meats and other items into the cheese. it was considered “swanky” back in the day. Fondue sets were so popular in the 60’s and 70’s that most every couple had one on their wedding registry. Today, they are almost extinct.
— GUM CIGARS:
Long slabs of chewing gum with a paper cigar ring around them were all the rage with kids in the 70’s. The stigma of smoking and kids, and the politically correct police have made these pretty much non-existent. They usually came is 3 or 4 colors and were huge pieces of gum at a great price.
— TUNA NOODLE CASSEROLE:
A source of horror for many kids, this was a popular dish, made by mom or grandma. Whether a holiday or just a family dinner, this dish could strike fear in the hearts of kids everywhere. Most families on a budget with the inflation of the mid 70’s turned to this cheap alternative to feed the massive family. It is dinner time! Bread crumbs, cheese, tuna and noodles anyone ?
— SUGARY KIDS CEREAL BRANDS:
Remember the days of Count Chocula and Boo Berry? How about Cookie Crisp, Honeycombs and Super Sugar Crisp? From Fruit Loops to Waffle-o’s, many 80’s flash in the pan sugar cerals were named after TV shows of movie characters. Thankfully for kid’s teeth. those cereals are not mainstream anymore.
— RESTAURANT CREDIT CARDS:
Go ahead and put it on my account, the suave businessman of 1978 said to the waiter as he passed them a car that said ” The Paragon.” This was no regular credit card, this was a status symbol and popular at the fancy restaurants, including The Pine Club. We don’t see these house accounts much anymore, but there was a time that if you were a somebody if these were in your wallet.
— ROCK CANDY:
These were like a science experiment. Someone taught someone and the next thing you know kids were making this crystal candy at home with their parents or just buying it at candy shops (another thing you don’t see much anymore). This was also typically kids first experience with a “hot spicy ” food as the cinnamon flavor could sometimes come out too hot and light up your mouth.
— THE EASY BAKE OVEN:
It used to be every girl wanted one and every brother wanted to sample the cake or brownie baked in this contraption. It was almost too good to be true. Kids were told you could make your own desserts in this “Easy Bake Oven.” Are you telling me I can make brownies and cake in this little conveyor belt oven that uses heated bulbs to cook with? Other family members usually got involved, especially when it was time to sample the baked goods.
Honorable mention items include : Nestle Quik Chocolate Milk Mix, Pop Rocks, Pineapple Upside Down Cake and Kool Aid.
Well there you have it, a few fun flashbacks to days of yesterday. Are you a Dayton Foodie? Then follow Food Adventures on Facebook by clicking HERE? We are Dayton’s go to food blog since 2008. Come back each and every week for an exclusive article right here ONLY at Dayton Most Metro.
Smokey Bones on Miller Lane is kicking off the new year with an updated menu. New selections for 2020 include some comfort food favorites.
Smokey Bones is looking forward to an exciting year. They are overhauling the menu and getting to the core of great BBQ and Grilled Steaks. Stay tuned for more innovations, on old classics. Expect more menu additions later this year. The changes are inspired by Corporate Chef Howard Kleinberg, a veteran barbecue restaurateur and former Chef at Shula’s Steakhouses.
NEW MENU ITEMS:
BURNT ENDS APPETIZER:
Flavorful pieces of meat cut from the “point” half of a smoked brisket. These are quintessential barbeque, using a secret in-house blend of rubs created by Smokey Bone’s Pitmasters extraordinaire. $12.99
SMOKED BOLOGNA SLIDERS APPETIZER:
New take on an old favorite, so savor this flavor. Thick cut bologna slathered with Carolina barbecue and served on a slider bun with coleslaw and a pickle. $8.99
HOUSEMADE BBQ CHIPS APPETIZER:
A big serving of house-made chips seasoned with Smokey Bones’ signature barbecue seasoning and served with a trio of dipping sauces (chunky blue cheese, barbecue, and chipotle ranch). It is a nice kic
koff to a meal $9.49
TENDERLOINS MEDALLIONS APPETIZER:
Twin 4oz Tenderloin Medallions, grilled to order and served with red wine sauce and a choice of two regular home style sides. This is the deluxe stuff and the quality is there. $26.49
SKILLET CHOCOLATE CHIP COOKIE DESSERT:
Gooey and freshly baked, this dessert is a warm end to your meal. House-baked, and served with vanilla ice cream, caramel and chocolate topping, you will be in heaven.
Smokey Bones will continue to serve their premium meats smoked in-house daily as well as fire-grilled burgers, steaks and salmon. They sill offer their famous barbecue ribs, hand-pulled pork, beef brisket, slow-smoked sausage, barbecue chicken, or sliced turkey. Signature sides include like the barbecue baked beans, creamy cole slaw or fire-roasted corn. Of course they have their beer, wine, hand-crafted cocktails and dessert selection too.
ABOUT SMOKEY BONES:
Dayton’s Smokey Bones Restaurant is located at:
6744 Miller Ln, Dayton, OH 45414
Hours are 11am -2am everyday
Smokey Bones Fire & Grill is a full-service restaurant in 61 locations across 16 states. They brunch, lunch and dinner and have a full-bar featuring more than 40 bourbons and whiskeys, 40+ beers and signature, hand-crafted cocktails. Known for their Barbecue, it is slow-smoked, fire-grilled and available for dine-in, pick-up, online ordering or catering delivery. Headquarters are in Boca Raton, Fla.- based Sun Capital Partners. sister restaurants include Boston Market, Friendly’s, Johnny Rockets, and Bar Louie.
May FOOD ADVENTURES suggest some of our tastebud favorites to accompany your rendition of “Auld Lang Syne.”
HERE’s TO YOU! HAPPY NEW YEARS!
Here are 8 things to put in your mouth at midnight tonight!
1) VERDI RASPBERRY SPARKLETINI:
The drink that takes the Dayton Italian Fall Festa by storm each year. Available at Arrow Wine. It is a Raspberry Champagne in the Malt Liquor Section. Go figure, .. warning it’s addictive, get 2 bottles.
2) BELLE OF DAYTON GIN AND TONIC:
1 part Belle of Dayton gin, to 3 parts tonic. Serve over ice with a lime wedge garnish.
3) AN OHIO OLD TIMER COCKTAIL:
3 fl oz of Cleveland Whiskey, 1 fl oz Ohio Honey or Maple syrup
Shake, and strain into a chilled cocktail glass.
Garnish with a thin apple slice.
4) DOM PERIGNON:
What the hell.. no better time than New Years… If you have never tried this expensive Champagne before, you can cross it off your bucket list. Prepare to be underwhelmed for just under $200 a bottle.
5) ICE BURG XMAS ALE from STAR CITY BREWING:
Get to Miamisburg and get a growler of their spiced Xmas Ale. Keep some aside chilled, until the ball drops!
6) WHITE CLAW:
The sparkling drink that has caught the US by storm. These tall cans ignite 21 year olds to cougars in a frenzy of fizz. White Claw flavors include Raspberry, Black Cherry, Mango, Lime and Grapefruit. Guaranteed to go fast in your cooler at any New Years Party.
7) BUCKEYE VODKA NEW YEARS JUICE:
1 oz Buckeye Vodka, 2 oz Cranberry juice, 3 oz champagne on the rocks – garnish with any fruit
8) MILLER HIGH LIFE CHAMPAGNE BOTTLED BEER:
Nothing says sipping the “champagne of beers” from a seasonal champagne bottle from Miller Brewing Co.
Food Adventures is on Dayton Most Metro each week with a feature article.
CATCH US ON TWITTER CLICK HERE
Oh no! You for got someone on your Christmas List or you have to grab a last minute gift for a party host. What to do, what to do? If they are a Dayton foodie like you, we’ve got some answers!
Food Adventures is here to tell you about last minute Christmas gifts, your foodie friends or family that you will love. You should be able to grab most of these gifts up until dinner hour Christmas Eve.
LAST MINUTE CHRISTMAS GIFTS FOR FOODIES !
— ESTHER PRICE MILK & DARK ASSORTED CHOCOLATES:
This is the “gold standard,” literally. For $15 you can get a great box of classic chocolates which weighs 16 ounces. If they are really special, then impress them with the $30 superbox of assorted milk and dark chocolates which weigh 32 ounces. Guaranteed to make any Christmas brighter! Easy to grab at any Kroger – late hours on Christmas eve!
— T-SHIRT FROM AN ICONIC FOOD SPOT:
Depending on what this foodie loves you can run in and run right out of a
few restaurants here locally with a classic t-shirt they will be proud to wear and show of their love for a particular spot. The best T-shirts include:
SKYLINE CHILI – your coney head friends will flip for these cheap t-shirts!
MARION’S PIZZA – that famous green shirt oozes Christmas!
SUBMARINE HOUSE – who would’t love a shirt bragging about “16 inches of heaven?”
FLYING PIZZA – another cult place with great t-shirts and pizza since 1971
— GRAB A POUND OF COFFEE AT THE DRIVE THRU AT BOSTON STOKER:
Your butt won’t have to get cold or even leave the car on this one. Just drive through the drive thru at Boston Stoker in Centerville on N. Main Street, across from Benham’s Grove and make the slickest heist of the Holiday Season – May we recommend these 3 ground coffees – Highlander Grogg, Hazelnut and Snickerdoodle. Seasons Sippings!
— FROZEN PIZZAS FROM CASSANO’S:
Available at Kroger and the Stroop Rd Cassanos, these frozen pizzas from Cassano’s are rare and fun. Partially cooked, you literally have to warm them up and brown them. Classic pizza choices include Cheese, Pepperoni and Deluxe! Yes we are saying show up with a cold gift. Last minute emergencies mean gutsy calls sometimes. Order them online and send them HERE.
—PRE-MADE GIFT BASKETS at DOROTHY LANE MARKET:
From Dayton items, to fruit baskets, grab your favorite at DLM. Some have Jumps Peanuts and Killer Brownies, and others have produce and nuts. Check over the selection and grab one to go. Various spectacular choices and sizes abound!
— PRE MADE GIFT BASKETS at DISALVO’S DELI:
Wine, pasta, cheese, olives, dressing, sauce, Italian meats or any other thing you can think of. Owner Ronnie and his deli staff can always customize a basket, or you can grab one already made-up on the shelf. In a wonderland of imported Italian goods, this is a great spot for that gourmet on your Christmas list. Located at 1383 E. Stroop Rd. in Kettering, this gift has the potential to be a home run.
More Great Foodie Gift Idea’s You Can Purchase online:
A Vietnamese Food Adventure
Mon, Dec 30th 6:30 at Little Saigon
4 Course meal will be served and the owners will share their story of coming to America, the sacrifice, harrowing escape and eventual triumph.
Tickets are $27 and can be bought online.
Jungle Jim’s Barrel-Aged Beer Bash
January 18 7:00pm – 9:30pm
Barrel-Aged Beer Bash celebrates the art of barrel-aging by bringing together barrel-aged beers of all kinds. From light and funky to sour and bright or deep, dark, and roasty, there’s something for everyone to try and enjoy! Tickets $50, buy online
Bloody Mary Showdown
Sun, Jan 26th noon – 2pm at Mandalay Banquet Center
Local bartenders compete for the Best Bloody Mary title and you’re the judge. General admission tickets $30, VIP Tickets $50 Buy Online
Winter Beer Tour
Big Cheese Festival
How could Dayton have a pizza place for 50 years, and most people have not been there ?
Let’s break it down with our original bullet form platform we have used since 2008.
HERE’S THE SKINNY on HOAGIES PIZZA HOUSE:
— There is one Hoagies Pizza location that is left. It is located at 6128 North Dixie Drive. Other locations in
Dayton on N. Main St, Airway Rd, and Brandt Pike have closed over the years.
— They do a lot of business, when patrons get “to go” orders then drive across the street from the Dixie Twin Drive In Theater. Pizza and car drive in’s are a great combo.
— There is a small dining room inside if you go up a few steps. Most orders look like they are placed “to go.”
— Hoagie’s Pizza Dough is made fresh each day, as is the sauce. Family owned for 50 years, and dough is made by the same family.
We have now been to Hoagies Pizza House three times to get exclusive photos and scoop as always. Not a drive by, we have eaten our way through each visit.
After sampling most of the menu, we have come up with “Must Eats” for every Dayton Foodie to enjoy.
“MUST EATS” at HOAGIES PIZZA HOUSE:
— THEIR PIZZA, ANY PIZZA , ANY TOPPINGS:
Whether it is the deluxe, or a pepperoni, this is the main attraction. One of the best pizzas we had here was a pepperoni, anchovy, onion, green pepper and mushroom pizza. It was epic. May we suggest extra sauce and well done on all you pizzas?
— THE LASAGNA:
It has a meat sauce and is served with a salad. This baked dish wan much better than we expected. Lots of gooey cheese and sauce, it was a little like our grandma’s lasagna. Get an order of garlic bread and go to town on this dish. It might be worth asking for extra sauce, because there is plenty of cheese on this bad boy. They even give you packets of Parmesan Cheese too.
— THE FAMOUS HOAGIE SANDWICH:
This is their most popular sub or sandwich on the menu. Meats include Ham , Salami and Pepperoni, served with provolone cheese, onion, tomatoes, lettuce and green peppers on a toasted french sub bun. Other toppings include hot banana peppers, green olives and mayo.
We finally got to try Hoagie’s Pizza House, 50 years in the making ! Don’t wait as long as we did to try this pizza !
Give it a carryout shout yourself, and if you are going to the Dixie Twin Drive In .. fawghetabout it and get a pie for sure. Pizza and a show is the way to go.
Feel free to browse our original photos below.
Catch us here each and every week with a new FOOD ADVENTURE article!
Hey all you foodies out there… This is the Big Ragu from the Food Adventures blog.
Today we share a recipe you can put to use this Holiday Season.
This one comes from the secret vault of Big Ragu’s family.
Dusted off and not shared since 1978, it is time for a special treat.
HISTORY OF THE RECIPE:
John J. Miller was born in Arcanum in 1912. He served in WW2 and was a third shift foreman who retired from
McCall’s Printing Press in 1976. Known for his green thumb, handyman skills, and love of auctions and garage sales, he was also a foodie. From rural foods like Darke County farm feasts, to fried fish at Elder Beerman and eve his rotisserie BBQ, he enjoyed comfort foods. His family was used to making meals from scratch, so he had few good recipes up his sleeve.
I know this, because he was my grandfather.
Although he passed away unexpectedly in 1978, when I was 8, I was lucky enough to share times with him playing bumper pool, playing catch, listening to Reds games and cheering on Flyers basketball.
One vivid memory I had was a cheese dip or “spread” he would make called “Beer Cheese.”
Today I share not only a small recipe with you, but I share a piece of my heart …. My grandfather loved Christmas and I hope this recipe brings joy to a “get together” you have this season.
GRANDPA JOHN’S BEER CHEESE DIP
Let the cheddar cheese stand at room temperature for 30 minutes.
In a medium bowl combine cheese, beer, tomato paste, Worcestershire sauce, and garlic powder.
Beat with an electric mixer on medium speed until combined.
Cover and chill for 2 to 24 hours.
Makes about 3 cups of dip.
Serve with Club Crackers like Grandpa did or Big Ragu’s twist is serve it with Tomato and Basil flavored Wheat Thins.
Happy Holidays and Merry Christmas to you and your family from the Food Adventures Crew.
Enjoy and cherish each day with your loved ones. We hope you make some wonderful memories this year.
Please look for feature articles from Food Adventures each week, exclusively here on Dayton Most Metro.
For just $27 you can be a part of this one time only New Years Vietnamese Dinner event!
***TICKETS ARE PREPAY ONLY ONLINE – CLICK HERE FOR TICKETS***
(LIMITED SEATING AVAILABLE- GET YOUR TICKETS NOW)
This Food Adventure Dinner will feature a 5 Course Vietnamese Dinner and stories of survival from the owner of the restaurant and their family. Learn about the sacrifice fear and tragedy surrounding one family’s struggle for freedom and their eventual triumph in the United States. Great story telling and fantastic, authentic Vietnamese food. We have developed a perfect menu for a cold night leading into the New Year.
5 COURSES INCLUDE :
—VEGETARIAN SPRING ROLL:
Crispy, golden fried and served with a vinegar dipping sauce.
— SOFT SHRIMP ROLL:
Authentic soft roll, with a clear wrapper filled with shrimp, pork, vermicelli noodles, cilantro and more. Served with a brown peanut, hoisin sauce.
— VIETNAMESE DUMPLINGS:
Pork filled pot stickers, served with a soy, ginger, onion dipping sauce.
— MEAL SIZED PHO SOUP:
Your choice of vegetarian or up to 3 meats – Shrimp, Chicken and Pork
Your choice soup noodles – Clear Thick Rice Noodles or Thin Egg Noodles like thin spaghetti
Your choice of spice level – from zero to 5 , with 5 being the hottest. Warning, spice level is high so error on the side of caution with your spice level.
*DINNER INCLUDES WATER.
* TEA and SOFT DRINKS ARE EXTRA COST
*GRATUITY NOT INCLUDED
****YOU ARE ALLOWED TO BRING IN YOUR OWN ALCOHOL
FOOD ADVENTURE EVENT AT LITTLE SAIGON
WHEN: MONDAY DECEMBER 30th at 6:30pm
WHERE: LITTLE SAIGON VIETNAMESE RESTAURANT – 1718 Woodman Dr, Kettering
WHAT: 5 Course Vietnamese Dinner and the restaurant owners share the family’s story of surviving war torn Vietnam, and their harrowing experience to get to the United States.
COST : $27 per person – gratuity not included
***TICKETS ARE PRE-PAY ONLY ONLINE — BUY TICKETS BY CLICKING HERE***
Seats are limited for this one night only, special dinner. Don’t miss out on this incredible tale of a local family and their struggle for freedom. Enjoy 5 authentic Vietnamese food courses and family recipes. Warm Pho and stories to warm the soul. This Food Adventure Dinner will begin promptly at 6:30pm. We look forward to this unique night as we enter our 12th year of Food Adventures.
We have some fun ideas for you to consider this year to make your Thanksgiving the best possible Food Adventure.
Now for the feather ruffling and gobbleteegok…
—A fresh turkey should be cooked in 1 to 2 days. Frozen turkeys defrost in the fridge in 2-3 days. If you need to thaw it faster, submerge it in cold water for 30 minutes per pound until defrosted.
—When baking a turkey, allow 15 minutes per pound to cook, or 4 minutes per pound if you deep fry
—Use coiled up aluminum foil under the turkey if you don’t have a rack for your roasting pan.
—Your turkey is done when the inner thigh meat reaches a temperature of 165 degrees.
—DON’T carve your turkey right when it comes out of the oven, let it rest 30 minutes before you carve it.
—Make mashed potatoes in the morning and keep in crock pot set to “warm”. Right before serving, toss in some butter and stir! Also, add cream cheese and roasted garlic to your potatoes!
—Side dishes that are served at room temp and can be done ahead of time. This leaves valuable oven/stove top space.
—Get kids involved by having them press butter into cookie cutter shapes to be served on plates. It brings a fun look to the table.
—Have young kids? Spell out your expectations for their behavior and bring them a compact activity like coloring or mazes. This will help your kids stay still at the adult or kids table. Let them play outside, supervised to burn off energy. If the kid acts up. calmly remove them from the room and discipline them as not to disrupt others meal.
—Have a tight budget? Get a whole chicken instead of a turkey and save some money.
—To get fluffy mashed potatoes, some people add baking soda !
—Avoid a soggy pecan pie crust by layering the bottom of the crust with a some pecans.
—Did you overcook your turkey? Place sliced turkey into a pan and cook 10 minutes at 300 degrees in an inch of broth, serve on the tray. No one will know it was dry.
—Time constraint? Put store prepared food in a tupperware container and bring it. Oh you naughty thing!
—Glazing your turkey in the last 15 minutes of with Balsamic Vinaigrette gives a crispy skin on your turkey and amazing color.
—Hollow out a pumpkin for a serving bowl or an ice bucket for wine!
The holiday is once a year so enjoy yourself… but for those who don’t want to over indulge, here are some tips:
—Instead of serving cans of soft drink, offer fruit infused pitchers of water. This will reduce the amount of empty calories your family is absorbing, while hydrating your relatives.
—For a guilt free day of eating, sign up for the Turkey Trot at Welcome Stadium at 8:45am Thanksgiving morning, and that piece of pie wont feel so bad. They have a 5k or Half Marathon for you freaks.
—Have some fall apples available on the dessert table as an option to pie.
—Switch Cauliflower Mashed Potatoes or Mashed Sweet Potatoes instead of regular potatoes to save on calories
—Use the leftover Turkey Bones and the neck. Boil and simmer them to make a gelatinous Bone Broth with benefits for your digestive system or future soups.
—Feel free to indulge in proteins and animal fats, the sweets and processed foods is where weight gains happen
—Eat before the party to ensure you don’t arrive hungry and overeat.
—Pumpkin pie has fewer calories than most pies and if you don’t eat the crust, you aren’t doing so badly.
—Try serving grilled marinated asparagus and portabellas with a creamy buttermilk dip with lots of raw veggies too. Marinate the asparagus and portabellas in
orange juice, olive oil and garlic. Let sit over night in zip lock bags. Grill in the morning (season with salt of course). Serve with Belgium endive leaves, carrots, celery.