Now that's a knife! Greek nachos for Super Bowl

I keep hearing that much of America finds it easier to grab a package of junk food than to have healthy snacks handy.

Could a perky knife change everything?

If you must have junk food in the house, hide it behind something so you don’t see it in the pantry and crave it. Keep clear boxes of colorful fruits and vegetables in clear boxes in the fridge, all ready and cut up.

I finally wore out a bright yellow ceramic knife that was my handy go-to. I could not resist a new one with a bright paisley design right on the blade. It’s cheerful and sharp and makes me want to slice through some nutritious produce.

My little knife was just under $4 and it will keep me motivated to eat better every day. Look for your own kitchen motivation.

Greek nachos for Super Bowl?

I’d never heard of Greek nachos, or Gaea brand, but they sent this recipe as a suggestion for Super Bowl parties, and I’m in. Here goes:

Greek-Style Nachos – Courtesy of Gaea 
Serves 3

Ingredients
    one fourth Cup Roasted Red Peppers
    1 Teaspoon Garlic (Minced)
    Pinch Kosher Salt
    1 and one half Teaspoons Fresh Oregano (Minced)
    1 and one half Teaspoons Gaea's Sitia, Crete D.O.P. Greek Extra Virgin Olive Oil or Kalamata D.O.P. Greek Extra Virgin Olive Oil
    12 ounces pita chips
     2 cups pepper jack cheese, shredded

     8 ounces mild feta cheese, crumbled

     one half Cup Gaea's Green Greek Olives (Sliced)
     one half Cup Gaea's Kalamata Olives (Sliced)
     one half  Cup Cherry Tomatoes (Quartered)
     one half Cup Non-fat Greek-style Yogurt

Directions
For the Roasted Red Pepper Salsa:
Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld. 

For the Nachos:
Preheat the oven to 350°F. Take the roasted red pepper salsa out of the fridge and set it aside. Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake the chips just until the cheese is melted, about 7 to 10 minutes. Remove the chips from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and then dab on small dollops of Greek yogurt. Place the remaining salsa into a bowl so folks can dip while they eat. Serve the nachos right away with the remaining salsa on the side for folks to dip. 

Twist It:
Make the salsa into a smooth, creamy sauce in your food processor. Just add the roasted pepper, garlic, salt, and oregano to the bowl of a food processor and pulse until ingredients are pureed. You don't need to mince the garlic and oregano but just chop them roughly and let the processor do the work. (If your food processor is larger than a 1-quart model you may need to double the salsa recipe; serve any leftover salsa with eggs the next day.) With the motor running, pour in the olive oil until the mixture is completely smooth. Scrape the puree into a small bowl and mix in the yogurt until blended. Taste and add more salt if necessary. This gives you a creamy, bright red sauce that's a complete flavor blast. As soon as you pull the warm nachos from the oven, drizzle this sauce over the top in a lattice pattern. Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld.

If you have Super Bowl ideas I need to know about,  send them to the contact below. Remember, this year you can hear Wayne Toups perform at Margi Gras of Southeast Texas right before the game on Feb. 7.

darraghcastillio@icloud.com