Therefore, special food is essential.
So, in honor of today's Ravens game, I decided to make myself a Baltimore Ravens lunch: Haloti Hawaiian BBQ, Flaco Fennel Salad, Purple & Gold Roasted Potatoes, and Black Bean Brownies.
Now that the Ravens get to play another week... I've got to figure out next week's menu. And, yes, thanks to everyone's suggestions, Ray Rice Pudding WILL be on the menu.
Haloti Hawaiian BBQ
recipe slightly adapted from here
3lbs chicken breasts or thighs
1 18oz bottle of BBQ sauce (Jack Daniels is my fave)
1 20oz can crushed pineapple
1 cup chopped onion (frozen or fresh)
In a slow cooker, layer the ingredients in this order: chicken, diced onion, BBQ sauce, crushed pineapple. Place the lid on top and cook on high 4-6 hours or low 8-10 hours. About an hour before serving, pull chicken out, shred, return to sauce, and cook until the shredded chicken has absorbed the sauce.
Flacco Fennel Salad
1 fennel bulb
1 small apple
1 naval orange
Thinly slice fennel and place into a small bowl. Core, halve, and thinly slice apple and add to fennel. Use a sharp knife to cut away orange pith and cut the orange into horizontal slices. Reserve two orange slices and squeeze over fennel and apples. Cut remaining orange slices into fourths. Add to the fennel and apple. Toss together and serve.
Purple & Gold Roasted Potatoes
1lb Purple Majesty potatoes (or any purple potato)
1lb Yukon Gold potatoes
1-2 Tbls olive oil
1/2 tsp garlic salt
Preheat oven to 425 degrees.
Line a large sheet pan with foil and coat with non-stick cooking spray. Wash and dry potatoes and cut into bite sized chunks. Place on prepared sheet pan. Drizzle with olive oil and sprinkle with garlic salt. Toss together to mix. Arrange the potatoes so they are in a single layer. Place in oven and bake for 25-35 minutes or until potatoes are golden brown.
Black Bean Brownies
recipe adapted from here
15oz can black beans, drained and rinsed (or 1 1/2 cups cooked black beans)
2 ripe bananas
3 large eggs
1/3 cup agave or honey
1/4 cup unsweetened cocoa
1 Tbsp vanilla extract
1 Tbls instant coffee granules
1/4 cup instant/quick oats
2 Tbls mini chocolate chips
Preheat oven to 350 degrees. Spray a 12 cup muffin tin with non-stick cook spray. In a blender, combine all ingredients and blend until smooth (you may see some flecks of black bean skins). Fill muffin tins with mixture until muffin tins are almost full (this makes 16 brownies, so you won't use all the mix the first time around). Sprinkle with mini chocolate chips. Bake for 15-18 minutes. Remove from muffin tin when cool.
Yield: 16 brownies