[1] Sweet potato tots with spinach. The recipe is below (photo © Bucket List Tummy | North Carolina Sweet Potato Commission.

[2] Tasty and nutritious: sweet potatoes from North Carolina (photo © North Carolina Sweet Potato Commission.

[3] The featured recipe adds spinach to the potato tots (photo © Stephen Ausmus | U.S. Agricultural Research Service).

[4] Another better-for-you recipe: Baked Potato Tots (photo © Potato Goodness).

[5] Gourmet potato tots with pickled mustard seeds and green pea purée. Check out these ideas (photo © The Eddy | NYC).

February 2nd is National Tater Tot Day, and we’ve got a yummy, better-for-you recipe for today as well as for the upcoming Super Bowl Sunday.

Plus, we have more tater tot recipes below.

Before we get to today’s recipe, The Nibble’s Legal Department (tongue in cheek) would like you to know that, although the term is used generically, Tater Tots® is a trademark of Ore-Ida, which invented the little potato bites in 1953 (here’s the history of Tater Tots).

Everyone else should legally call them “potato tots.”

These days, chefs are putting their own spin on the original recipe of seasoned, shredded potatoes with dehydrated onion and salt.

In today’s recipe, Sarah Schlichter, a Registered Dietitian and author of the Bucket List Tummy blog, makes Tater Tots more nutritious by adding equal amounts of spinach and sweet potatoes.

It’s a fun way to “sneak” two nutrient-dense vegetables into a palate-pleaser for kids and adults alike.

Thanks to the North Carolina Sweet Potato Commission for sending us the recipe.
 

SWEET POTATO VS. WHITE POTATO NUTRITION

Are sweet potatoes more nutritious than white potatoes?

Sweet and white potatoes are comparable in their calorie, protein and carbohydrate content: around 90 calories, 2 grams of protein and 21 grams of carbs per spud*.

 
 
RECIPE: SWEET POTATO TATER TOTS WITH SPINACH

Prep time is 15 minutes; cook time is 30 minutes.

Ingredients For 30-35 Tots

 
Preparation

1. PREHEAT the oven to 375°F. While the oven is preheating, microwave the sweet potatoes for 5-6 minutes, or until softened. Let them cool.bOnce sweet potatoes have cooled, separate the pulp from the skin. You can discard skin or save it for another recipe, e.g. roasted and/or stuffed sweet potato skins.

2. PLACE the spinach in a blender or food processor and process until it has a coarse, shredded texture. Mix the sweet potato pulp with the shredded spinach.

3. PREPARE the breading: Mix the bread crumbs, egg, shredded cheese and spices. Add the breading mixture to sweet potato mixture.

4. COVER a baking sheet covered with parchment paper. Shape the batter into Tater Tot shapes (cylinders) and spread over the parchment, spacing about ½-1 inch apart. Bake for 28-30 minutes or until slightly browned on the edges.

5. SERVE with your favorite condiments.
 

MORE TATER TOT RECIPES

 
 
> THE HISTORY OF TATER TOTS
 
 
________________

*The name “spud,” slang for potato, comes from the digging of soil (creating holes) prior to the planting of potatoes. The word comes from New Zealand English. Around 1845, the name transferred to the tuber itself.

†You can make your own Italian seasoning by combining equal parts basil, marjoram, oregano, rosemary, and thyme. Store in an airtight jar.

We were intrigued by the idea of LIQS premixed cocktail shots, made from premium spirits and real fruit juices.

As most of us know, a shot, or shooter, is a small serving of spirits or a mixed drink, usually about one ounce.

It is typically consumed quickly, often in a single gulp.

When our samples of LIQS cocktail shots arrived, though, they meant something else to us:

A mini cocktail, perfect to sip when you just want a bit—not a whole drink.

At 50ml/1.69 ounces per shot, LIQs hold more than a standard shot.

We found ourselves relishing one each night (the calories are low enough to be guilt-free—another benefit of the cocktail shot).
 
 
THREE SPIRITS, FIVE FLAVORS

The five current flavors are:

 
The shots are 20% ABV/40 proof. All include cane sugar.
 
 
SUSTAINABLE PACKAGING

The sturdy shot glasses are recyclable and reusable, made from #1 PET plastic and BPA-free.

You can reuse them over and over: no need to send them to the landfill.
 
 
GET YOUR LIQS

Liqs are sold at at liquor stores, as well as bars, nightclubs, golf courses, music venues and other locations seeking some alcoholic fun.

Here’s a store locator.

Head to the LIQS website for more information.

The next time you’re headed to a gathering, consider a package or two of LIQS instead of beer or wine.

[1] LIQS cocktail shots are 40 proof, and 1.69 ounces (photos © LIQS).

[2] LIQS are sold in packs of four.

[3] Ready to party!

Use a cookie cutter to cut vegetables and fruits into hearts (photo © Boursin).

[2] Look for red or purple fruits and veggies (photo of red Belgian endive © Melissa’s Produce).

[3] Cauliflower florets in “passion” purple also belong on a Valentine cheese board. Also look for purple asparagus, bell peppers and green beans (photo © Sid Wainer | Facebook).

Here’s an easy and fun snack for Valentine’s Day.

While our go-to with cheese was Valley Lahvosh Cracker Hearts, they’ve become harder and harder to find.

An aha! moment came when we saw this crudités presentation from Boursin:

 
 
FRUITS & VEGGIES TO CARVE

If you have both small and large heart-shaped cookie cutters, so much the better. Cut up:

 
What about the cores of pears and apples?

It’s easy to use a coring tool.

Or, like olive pits, simply eat around them and place the cores in a bowl.
 
 
NOT EVERYTHING HAS TO BE CUT INTO HEARTS

Some items can simply be scattered, such as:

 
The leaves of red endive, by the way, are excellent “boats” to fill with:

 
 
BEYOND VALENTINE’S DAY

The idea also works for other “loving” occasions, such as anniversaries, bridal showers and Mother’s Day.

Not everybody wants candy for Valentine’s Day.

And some who want it shouldn’t have it.

So how about sharing the love with Valentine’s drinkware from Zak! Designs?

There are 18 different types of pink- and lilac-hued drink carriers, including:

 
Check them out here.

Also check out these fun “Confetti” melamine dishes in six colors, including pale pink and bright red.

”Chocolates and bouquets are great while they last,” says Zak, “but these Valentine’s ideas will stay year after year, and will be a romantic reminder every time they’re used.”

Roses are red, violets are blue, and a pink water bottle, is a lovely gift too (photo © Zak! Designs).

[1] Greek-style nachos use favorite Greek ingredients in a nachos format. They’re just as delicious with beer as Mexican nachos (photos #1, #2 and #3 © DeLallo).

[2] A closer look. The pita triangles are made from whole pita rounds.

[3] Banana peppers are mild and tangy. Though typically bright yellow or greenish yellow, they can change to green, red or orange as they ripen.

[4] We love sun-dried tomatoes in oil with herbs (photo © Bella Sun Luci).

Looking for something different for game day?

These Greek Nachos are a riff on the traditional Mexican version.

Why stray from the tried-and-true, south-of-the-border nachos?

Because if you love Greek salads, you’ll relish porting their ingredients to a plate of nachos. It’s true fusion food.

This recipe is from DeLallo, who recommends that you “skip the tortilla chips and try toasted pita.” (We tried both with success*.)

In DeLallo’s recipe, pita chips replace tortilla chips, yogurt-mint sauce replaces salsa, feta cheese replaces cheddar and banana peppers replace jalapeños.

But remember: You’re the cook. If you want to use tortilla chips instead of pita chips, go for it.
 
 
RECIPE: GREEK “NACHOS”

Ingredients

 
Toppings

 
For The Yogurt-Mint Sauce

 
Preparation

1. MAKE the pita chips. Preheat the oven to 375°F. Line a baking sheet with parchment paper and arrange the pita triangles in a single layer. Drizzle with 1 teaspoon olive oil. Salt and pepper to taste. Toss to coat.

2. SPREAD out the chickpeas on a second parchment-lined baking sheet. Drizzle with the remaining oil. Toss with the oregano, with salt and pepper to taste.

3. PLACE both baking sheets in oven and bake for 10 minutes, tossing halfway through cooking. Remove from the oven. Meanwhile…

4. MAKE the sauce. Combine the yogurt, mint, garlic, lemon zest, lemon juice and anchovies in a small bowl. Season to taste with salt and pepper.

5. TRANSFER pita chips to serving platter or keep them on the sheet pan. Top the pita chips with the chickpeas and other toppings. Drizzle sauce over nachos. Serve garnished with green onions.
 
 
> THE HISTORY OF NACHOS
 
 
> THE HISTORY OF GREEK SALAD
 
 
> AN AUTHENTIC GREEK SALAD VS. THE AMERICAN GREEK SALAD
 
 
________________

*We tried tortilla chips on half the batch, and liked it as as the pita. We also tried Stacy’s Pita Chips in Original and Jalapeño flavors. They worked, too.