Ballpark food - The Blog - Can I Eat Here
Login Register
Login to your account
Create an account * * Required field
The name you entered is not valid.
Please enter a valid username. No space at beginning or end, at least 2 characters and must not contain the following characters: < > \ " ' % ; ( ) &
Password invalid.
The passwords you entered do not match. Please enter your desired password in the password field and confirm your entry by entering it in the confirm password field.
Invalid email address
The email addresses you entered do not match. Please enter your email address in the email address field and confirm your entry by entering it in the confirm email field.


Ballpark food

Share |

It’s the post-season for baseball! Wild cards have been established and play-offs to compete in the World Series have begun. We’re huge San Francisco Giants fans in our household. My husband was drafted by the Giants in 2006 in the 14th round Amateur Baseball Draft and played in their Minor League system until 2011. With many of our close friends competing in the play-offs, it’s an especially fun time of year. With a new baby in our house, it’s hard for us to make it to many games. So this year, we’re bringing the ballpark to us, well the food anyway.

Here are a few of our favorites!

Kettle Corn:

2/3 cup popcorn

¼ cup olive oil, vegetable oil, or butter

¼ cup sugar

Salt, to taste

Heat oil over medium skillet with fitted lid. Add popcorn, heat until first kernel pops. Stir in sugar until dissolved. Re-cover and shake skillet over heat until popcorn is popped. Be careful not to overcook the popcorn and burn. Remove from heat, pour into large bowl and lightly salt.

Garlic fries:

4 tsp olive oil or canola oil

¾ tsp salt

3 lbs baked potatoes, cut into ¼ inch strips, the long way

2 Tbs butter

8 minced garlic cloves

2 Tbs fresh finely chopped parsley

2 Tbs grated Parmesan cheese

Olive oil cooking spray

Preheat oven to 400 degrees F. Combine oil, salt, and potatoes in large bowl. Toss to evenly coat. Line up potatoes in single layer on greased (with the cooking spray) baking sheet. Bake for 20 minutes, turn. Bake additional 20-30 minutes or until potatoes are golden brown. Heat butter and garlic in large skillet for 2 minutes, stirring constantly. Toss in potatoes, parsley, and parmesan until evenly coated. Serve.

Nachos

16 oz package Velveeta

1 can Rotel

Combine Velveeta and Rotel in slow cooker on low heat. Stirring every 10 minutes, serve once Velveeta is completely melted. Keep slow cooker on warm, and continue stirring every 15 minutes to avoid burning on sides. Takes around an hour for cheese to melt. Serve with tortilla chips.

For more snack recipes, visit http://canieathere.com/recipes/snacks