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Favorite Super Bowl Eats

February 3, 2012

With Super Bowl this weekend, here are some of my favorite recipes I’ve created throughout the years in honor of this exciting day. Who are you rooting for?

Chocolate Chip Blondies

These blondies are the perfect treat to cure any sweet tooth and simple enough to whip up quickly for any party. Chewy, rich and decadent blondies, when made right, are hard to resist. This is such a simple recipe and it only takes 5 minutes to make and throw in the oven.

Ingredients

  • 1 stick unsalted butter (8 Tbsp)
  • 1 2/3 cups brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup all purpose flour
  • 1/2 cup chocolate chips

Directions

1. Preheat oven to 350 degrees

2. Melt one stick of butter on low over the stove. Take off heat and stir in brown sugar.

3. Mix flour, vanilla, 1 egg and a pinch of salt in a separate bowl.

4. Combine the butter/sugar mixture with the dry ingredients. Fold in chocolate chips, make sure not to overstir.

5. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes and cut into bite-size pieces.

Kicked Up Turkey Sloppy Joes

Sloppy joes are really a quintessential kid food. Getting your hands dirty while eating this messy sandwich was the best part. Sloppy joes are traditionally made with ground beef with minced onions and ketchup mixed in. Instead, this recipe uses lean ground turkey, chopped bell pepper and diced tomato for a lighter version of this classic. The creaminess of the bleu cheese really takes this sandwich up a notch.

Serves 4

Ingredients

1  onion, diced
1 red bell pepper, diced
Olive oil
1 lb. extra lean ground turkey
1/2 tbsp. apple cider vinegar
1/2 tbsp. brown sugar
1/2 tbsp. Worcestershire
2 tbsp. hot sauce
1/4 cup canned tomato sauce
1/2 tablespoon garlic powder
4 whole wheat hamburger buns
Blue cheese crumbles
Salt, pepper

Directions

Heat a small amount of olive oil in a skillet, add turkey, salt and pepper, and cook until browned. Remove turkey, and add onion and bell pepper to the pan. Cook for 3-4 minutes. Add the turkey back to the skillet and mix together with vegetables, along with the tomato sauce.

Meanwhile, in a small bowl, combine vinegar, brown sugar, Worcestershire, hot sauce and garlic powder. Mix well and add to skillet. Stir well to distribute sauce and allow to simmer for 5 – 10 minutes. Spoon mixture onto buns, top with blue cheese crumbles.

Blue Corn Chickpea Tacos

Here is a great low-fat alternative snack that everyone can munch on during the game. These tacos are not only crunchy and delicious, they also pack in tons of flavor from the spices. Roasting chickpeas is the easiest way to kick that craving when you want something salty. These little peas are so crunchy and full of flavor, you won’t miss the Doritos at all. They also make great grab and go snacks during the week. Store-bought or homemade guacamole is a great binder for the chickpeas so they don’t fall out of the taco. Adding a black bean and corn salad with cilantro and salsa adds maximum flavor to each bite. Enjoy chowing down on this guilt-free snack during the Super Bowl!

Blue Corn Chickpea Tacos
Serves 2 (2 tacos each)
Ingredients

  • 4 blue corn taco shells
  • 1 (12 ounce) can chickpeas (garbanzo beans), drained
  • 2 tablespoons olive oil
  • Sea salt
  • 1 tablespoon chili powder
  • Toppings: Lettuce, salsa, corn, black beans, cilantro, guacamole

Directions

1. Preheat oven to 400 degrees F
2. Rinse chickpeas and blot with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt and chili powder. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.
3. To make tacos: stuff the bottom layer of the taco with mixed greens, top with black beans, corn and salsa. Layer chickpeas on top and finish with guacamole and cilantro.

Pasta with Basil-Walnut Pesto

The flavors of the cherry tomatoes and pesto combine beautifully with the farfalle pasta in a light and simple pasta dish that works for family or casual entertaining. This pesto is so simple-just basil, walnuts, garlic, cheese and olive oil. The walnuts are a great mix in for their added crunch and texture.

Pasta with Basil-Walnut Pesto
4 servings, 1 1/2 cups each

Basil-Walnut Pesto
Makes about 1 cup
Ingredients:
• 2 cups packed fresh basil leaves, (2-3 bunches)
• 1/4 cup walnut pieces, toasted
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons water
• 1 large clove garlic, minced
• 1/2 teaspoon salt and freshly ground pepper

Directions:
Place basil, walnuts, Parmigiano-Reggiano, oil, water, garlic, salt and pepper in a food processor; pulse a few times, then process until fairly smooth, or to the desired consistency.

Pasta with Basil-Walnut Pesto
Ingredients:

  • 8 ounces whole-wheat farfalle pasta
  • ¼ cup prepared pesto
  • 2 teaspoons extra-virgin olive oil
  • Salt and Freshly ground pepper, to taste
  • 1 teaspoon red pepper flakes
  • 1 cup cherry tomatoes, halved

Directions:
Bring a large pot of water to a boil. Add farfalle and cook until al dente. Reserving 1/4 cup of the cooking water, drain the pasta and return to the pot. Heat oil and red pepper flakes in a large skillet over medium heat. Add cherry tomatoes and cook until it starts to break down, about 3 minutes. Season with salt and pepper. Add tomatoes to pasta and stir in pesto. Cover to keep warm.

Warm Potato Salad with Bacon & Spinach

Skip the traditional potato salad and whip up this decadent salad, you won’t even miss the mayo.

Potatoes are surprisingly healthy as they contain zero cholesterol and are a great source of Vitamin C, Potassium, and Dietary Fiber. This wonderful healthy potato salad recipe is the perfect summer salad, it’s ideal for picnics, a light lunch, or as an accompaniment to any poultry. It can serve as a main dish all by itself, or serve it on the side to round out your meal. This updated picnic potato salad gets subtle flavor from the saltiness of the prosciutto. It’s colorful and chock-full of nutrients, without compromising the flavor.

Warm Potato Salad with Bacon & Spinach
Yields 6 cups
• 1 1/2 pounds small red potatoes, cut into 1/4-inch-thick slices
• 1.5 tablespoons olive oil
• 1/2 tablespoon sugar
• 1/2 tablespoon Dijon mustard
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 slices prosciutto, cut crosswise into 3/4-inch pieces
• 1/2 onion, cut into quarters and sliced crosswise
• 1/2 bag of baby spinach
• 1 teaspoon Worcestershire sauce
• 1 clove garlic, minced

Directions
1. In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium; cover and cook potatoes 6 to 8 minutes or until tender.
2. In large bowl, mix oil, sugar, Dijon, 1 tablespoon vinegar, salt, pepper, garlic, and Worcestershire sauce
3. In a skillet, cook bacon and onion over medium heat until browned, about 6 to 8 minutes. Add remaining tablespoon of vinegar.
4. Drain potatoes; add to dressing stirring gently to combine. Set aside.
5. Pour onion mixture over potatoes and gently stir to combine. Stir in spinach. Serve warm.

Mediterranean Portobello Sandwich

Here’s a sandwich for the vegetarian friends at your Super Bowl party. This sandwich is a great quick meal that will save you time in the kitchen and clean-up. The portobello mushroom soaks up all the Mediterranean flavors from the garlic rub and grills up nicely. Make it a meal with a simple Greek salad.

Mediterranean Portobello Sandwich
Makes 2 servings
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• pepper
• 1 tablespoons extra-virgin olive oil
• 2 portobello mushroom caps, stems and gills removed
• 2 large slices sourdough bread, cut in half
• 1/4 cup sliced red peppers
• 1/4 cup chopped tomato
• 2 tablespoons crumbled reduced-fat feta cheese
• 1/4 cup sliced onion
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon dried oregano
• 2 cups loosely packed arugula
• 2 tablespoons lemon juice
• 2 tablespoons hummus

Directions
1. Preheat grill to medium-high.
2. Combine garlic with 1/2 tablespoon oil in a small dish. Lightly brush the oil mixture over portobellos. In the same garlic mixture, combine vinegar, salt, pepper, oregano, lemon juice and the remaining 1/2 tablespoon oil.
3. Cut up the red peppers, tomato, onions and toss with garlic mixture.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the bread until crisp, about 1 minute per side. Grill the vegetable mixture until cooked through, about 5 minutes.
5. Spread a tablespoon of prepared hummus on each slice of bread. Top with salad greens, vegetable mixture and feta cheese. Place the grilled mushrooms top-side down.

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