We've rounded up a few cannabis-friendly recipes, all from the Stoner's Cookbook, to kick your Super Bowl party up a notch.
2 large avocados, peeled and seeded
Juice of 2 medium limes
4 teaspoons cannabis oil
½ small red onion, diced
¼ cup chopped cilantro leaves
½ teaspoon kosher salt
1 small tomato, seeded and chopped (optional)
Directions: In a medium bowl, mash the avocado; add the other ingredients and mix thoroughly.
4 cups of Cheez-Its
4 oz. cannabis oil (for this recipe, the Stoner's Cookbook used 2 oz. of bud for 4 oz. of oil by volume)
Directions: 1. Preheat oven to 250°F.
2. Place Cheez-Its in a large bowl. Pour cannabis oil over crackers and gently toss to coat each piece.
3. Spread crackers evenly on a baking pan covered in aluminum foil, and bake for 25 minutes until all of the Weez-Its are lightly toasted and the oil has been absorbed. Let cool for 15 minutes before satisfying those munchies.
¾ cup packed dark brown sugar
¼ cup cider vinegar
¼ cup lightly packed lemon zest (from about 4 medium lemons)
6 medium garlic cloves, finely chopped
3 tablespoons cannabutter (melted)
2 tablespoons kosher salt
4 teaspoons paprika
2 teaspoons freshly ground black pepper
¼ teaspoon ground allspice
2 full racks baby back pork ribs (about 5 pounds)
1. Whisk everything (except the ribs) together in a small bowl. Coat the ribs evenly with the rub on both sides, cover, and refrigerate overnight.
2. Preheat the oven to 325°F and arrange a rack at the top and another in the bottom third. Remove the ribs from the fridge and let them come to room temperature.
3. Line two baking sheets with foil and place the ribs, meat side up, on the sheets.
4. Place baking sheets in the oven and bake for 45 minutes. Switch the baking sheets and continue to bake until the ribs are knife-tender, about 45 minutes.♦