I believe it was Emily Post who said “every occasion requires the proper heel”. And if you are feeling a little peckish, try my Cuban black bean salsa and baked plantain chips or these other game day appropriate recipes from the cooking in my heels archives. Just remember, no double dipping!
GO BIG BLUE!!!!
Cuban Black Bean Salsa
Makes 2-3 cups
- 1 can black beans, rinsed and drained
- ½ a white onion, diced
- 1 lime, juiced
- 1 orange, juiced
- 1 mango, chopped into ½ cubes
- 1 cup diced pineapple (if you are using canned, drain all but 2 TBSP juice first)
- 1 avocado, chopped to 1/2″ cubes
- 1 ½ tsp cumin
- ½ tsp pimenton (smoked Spanish paprika)
- 1 tsp salt
- ½ tsp pepper
Mix everything together and serve with baked plantain chips, or your favorite bagged chips.
Baked Plantain Chips
- 3-4 green plantains
- Cooking spray
Preheat oven to 350°F. Line baking sheet with parchment paper. Spray the parchment paper with cooking spray.
Cut off the ends of the plantain, then slit the skin down the length with the tip of a knife (do not cut too deep and into the fruit). Do this several times around the plantain. Peel off the skin (it will be tougher than a banana). Slice the plantains on an angle very thin (about 1/16th of an inch). I use a mandolin but if you are really good with a knife this works too. You could also use a vegetable peeler.
Lay out the slices on the baking tray, spray with cooking spray, and sprinkle on a little salt and a pinch of sugar.Bake 20-30 minutes, or until slightly golden and crispy.