This Sunday Supper we are celebrating the start of American Football season. Now we are not really a sports house, my husband doesn’t care for any sport and I am a basketball fan but since I can’t watch it in the UK I haven’t been keeping up with it. But I use to love going over to people’s houses for football parties because it always meant great food and fun with friends, I mean seriously what is not to like about that? So even if you don’t care for American Football you can still join in on the fun this Sunday because it is all about food and fellowship.
I debated for a long time what I should feature. Thinking about American football started me thinking about the few years we spent in Texas which of course then got me thinking about Mexican food, seriously I didn’t think I would miss it this much. To give you an idea of conversations between my husband and I we started talking about parties we use to go to at friends houses to watch things like the super bowl, and that drifted to BBQing fajitas and somehow that turning into going to Texas fairs and eating fried foods. Now I don’t know if you can follow the logic but that is how conversations often are with us, random. Once the topic turned to friend foods we both started reminiscing about the deliciousness of churros. Now if you have never had a churro before just picture fried bread covered in cinnamon sugar, it is amazing. Now one, I don’t have a deep fryer and two, I value my arteries so we opted for a slightly healthier attempt on them and I am happy to say they were very much like I remembered.
1/2 tsp salt
250mL (1 c) water
125g ( 1 c) plain flour
1 tsp vanilla
100g ( 1/2 c.) cinnamon sugar
recipe from Cooking with my kid
Preheat oven to 180 C (350 F)
In a medium saucepan combine the butter, salt and water. Bring to a boil over medium high heat.
Remove from heat add the flour and stir with a spoon to combine. Mixture will thicken and start to resemble the texture of mashed potatoes.
With a spoon begin adding one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again, again. When all the eggs are are combined add the vanilla. The dough will be thick and starchy, (still with a similar texture to mashed potatoes.)
Spoon the dough into a pastry bag fitted with a medium sized star tip. I found to get consistent results they were best not much larger then a pencil. Pipe 8-inch rows of the dough with at least 1 inch between each churro onto a lightly greased baking tray.
Bake in the oven for 15-20 minutes or until golden brown, and when a toothpick comes out clean. The time will differ depending on how thick yours are so keep an eye on them, you want them just when they are just turning a golden brown but not completely browned other wise they will be too hard.
Immediately transfer warm churros onto a plate of cinnamon sugar and cover. Or alternatively in a bag that you shake just keep in mind that the churros are quite delicate so they will break.
Check out what the rest of the SundaySupper Crew are making for this Tailgating Party
Pre Game Warm-ups:
- Sausage Balls by My Catholic Kitchen
- Edamame Hummus by Girl in the Little Red Kitchen
- Buffalo Wing Hummus by Hezzi-D’s Books and Cooks
- Smokey Guacamole with Bacon by Family Spice
- Pepperoni & Mozzarella Pull Apart by In the Kitchen with KP
- Boneless Honey BBQ Chicken Wings by Juanita’s Cocina
- Candied Pecans by From Fast Food to Fresh Food
- Swabian Mini Meatballs (Schwaebische Mini Fleischkuechle) by Galactosemia in PDX
- Joe Montana’s Touchdown Guacamole by Noshing with the Nolands
- Cheddar Cheese Jalapeno Bites by Mama.Mommy.Mom.
- Hot & Spicy Popcorn Chicken by My Trials in the Kitchen
- Bacon Wrapped Chicken Bites by Family Foodie
- Soft Pretzels with Spicy Beer Cheese Sauce by girlichef
- Game Day Loaded Nachos by The Messy Baker
- Buffalo Chicken Dip by Home Cooking Memories
- Southwestern Spring Rolls by Supper for a Steal
- Pepperoni Pizza Puffs by Comfy Cuisine
- Roasted Garlic Bacon Dip with Easy Homemade Tortilla Chips by Daily Dish Recipes
- Beer Battered Spiced Sweet Potato Lentil Fritters by Sue’s Nutrition Buzz
- Indian Spiced Chicken Meatballs by Soni’s Food for Thought
On the Sidelines:
- Anne’s Best Potato Salad with Bacon and Peas by Webicurean
- Simple Roasted Purple Potatoes by Ruffles and Truffles
- Spicy BBQ Baked Beans by Bobbi’s Kozy Kitchen
- Papa’s Potato Salad & Baked Beans by Kwistin’s Favorites
- Gluten Free Breakfast Sandwich by Cooking Underwriter
- Pollo Adobado con Papas (Adobo Chicken with Potatoes) by La Cocina de Leslie
- Poor Man’s Burrito by Shockingly Delicious
- Ham and Mushroom Handpies by Vintage Kitchen Notes
- Individual Muffuletta Sandwiches by Magnolia Days
- Far East Steak Salad by Diabetic Foodie
- Italian Sloppy Joes by The Weekend Gourmet
- Hot Chicken Chili by Momma’s Meals
- Louisiana Sloppy Joes by Sustainable Dad
- Hawaiian Chicken Wraps by Cindy’s Recipes and Writings
- Grandpa Sal’s Sausage and Peppers by Daddy Knows Less
- Fancy Filet Chili by I Run for Wine
- Homemade Italian Sausage by The Little Ferraro Kitchen
- Jalapeno Crockpot Chili by Mama’s Blissful Bites
- Flavorful Fall Marinade by Midlife Road Trip
- Moose Chili by Mrs. Mama Hen
- Peanut Butter-Stuffed Chocolate Cookies by Chocolate Moosey
- Streusel Topped Pumpkin Bread by That Skinny Chick Can Bake
- Zucchini Cupcakes by In the Kitchen with Audrey
- Oven-Baked Churros by Small Wallet Big Appetite
- Swirl Nutella Cupcakes by Basic N Delicious
- Peanut Butter and Pretzel Truffles by Gotta Get Baked
From the Cooler:
Wine Pairings by Wine Everyday