GAME TIME GUACAMOLE
Prepared in 10 minutes or less.

4 ripe avocados, split along their sides, core removed then scored with pairing knife
½ cup fresh cilantro, finely chopped
¼ cup white onion, minced
¼ cup fresh cilantro, coarsely chopped
1 cup grape tomatoes, halved with seeds removed
2 limes, juiced
1 jalapeno, seeds removed and minced
¼ tsp cayenne pepper
2 tsp kosher salt

Smash avocados with a fork until chunks are broken down in a large glass bowl.
Add the remaining 8 ingredients and gently toss until well-combined.  Serve immediately with fresh pita chips, warm tortilla chips or corn tortillas.  First Down!  Serves 4.

Option:  Can be prepared in advance.  Cover with plastic or transfer to an airtight resealable casserole dish to help maintain its vibrant green color before refrigerating for 1-2 hours.  To best achieve a “true tortilla,” heat them one or two at a time on a bare gas burner by stacking one on top of the other, heat one side, carefully flip the stack over, heat the other side then put the two heated sides back to back and heat the other two sides.  Once cooked, keep warm by wrapping tortillas in between cloth napkins or placing between two large plates.

THREE BEAN AND CHORIZO SOUP
Prepared in 25 minutes or less.

4 tbs unsalted butter
1 cup yellow onion, finely chopped
1 cup shallots, finely chopped
2 carrots, peeled and finely chopped
3 garlic cloves, peeled and minced
¼ lbs Chorizo, chopped into thin disks
¼ cup flat-leaf parsley, chopped
1 tsp dried thyme
1 bay leaf
4 cups chicken stock
3 cans of beans, I prefer Adzuki, kidney and white beans
2 tbs olive oil
Salt and fresh pepper to taste

Melt the butter in a stew pot over medium heat.  Add onions, shallots, carrots and garlic and cook, covered, over low heat for approximately 15-20 minutes or until vegetables are tender and lightly colored.  Drain cans of beans over a colander and rinse with cool water.  Set aside.
Add chorizo.  Cook for 2-3 minutes and stir mixture with a wooden spoon.  Add parsley, thyme, bay leaf and chicken stock.  Stir.
Add drained beans and olive oil.  Stir.  Bring soup to a boil, reduce heat and simmer, partially covered for 20 minutes.
Remove bay leaf.  Serve hot.  Serves 4.

CHILLED FIELD GOAL FONDUE SKEWERS
Prepared in 10 minutes or less plus 30 minutes to chill.

12 oz semisweet chocolate chips
½ cup heavy cream
1 tsp vegetable oil
2 medium bananas, ripe, peeled and cut into 16 ½-inch thick disks
Pre-cut fresh pineapple chunks, 1-inch thick
16 fresh strawberries, rinsed
Bag of mini marshmallows
1 cup chopped hazelnuts or chopped almonds
16 mini 4-inch skewers or decorative toothpicks

Pat dry fresh pineapple chunks and strawberries with paper towels.  Thread skewers starting with a mini marshmallows, pineapple chunk, followed by a banana disk, strawberry and mini marshmallows.  Repeat with the remaining fruit, marshmallows and skewers.

Place chopped nuts in a small bowl and set aside.

Line a baking skeet with parchment paper and set aside.

Melt chocolate and cream over medium heat in a sauce pan then add vegetable oil.  Stir and be careful not to burn.  Once melted, remove from heat and cool slightly before using.

Dip 1 side of the skewered fruit and marshmallows into the chocolate mixture.  Allow any excess chocolate to drip off over pan.  Next, dip the chocolate covered skewer into the chopped nuts.  Repeat.

Place the dipped skewers on the prepared baking sheet and refrigerate until the chocolate has set, approximately 30-35 minutes.  Serve stacked vertically like field posts.  Serves 4-6.

Option: To toast chopped hazelnuts or almonds, arrange them in a single layer on a baking sheet.  Preheat oven to 350°F and bake for 8-12 minutes until lightly golden. Cool completely before using.