Alternatives to standard Super Bowl snacks
My plans on Super Bowl Sunday include pretty much everything but
watching football. But since I know a lot of people will be
hunkered down at home for the game, and filling up on finger foods,
I decided to try out a few recipes in advance.
Alternatives to standard Super Bowl snacks
My plans on Super Bowl Sunday include pretty much everything but watching football. But since I know a lot of people will be hunkered down at home for the game, and filling up on finger foods, I decided to try out a few recipes in advance.
Last year I when I did a roundup of Super Bowl snacks, I included my favorite seven-layer dip and meatballs cooked in a sauce made from chili and grape jelly. This year I decided I would try out one traditional appetizer which mixes beer and cheese, perhaps the perfect combination for a football party, as well as some that are a little bit on the healthier side.
The Chinese chicken lettuce wraps are packed full of vegetables, with the hoisin sauce adding plenty of flavor. I used sesame oil to for it since we had it in the office and it can usually stand higher temperatures than olive oil. This dish can be served hot or chilled.
For the baked stuffed tomatoes, I substituted fat-free ricotta cheese for the whole milk one since it still has a creamy texture. With all the herbs and the lemon zest that went into the recipe, there was still plenty of flavor in the mix.
For anyone looking for an alternative to the standard super bowl fare of chips and dips, give these a try this Sunday.
Chinese chicken lettuce wraps
Recipe courtesy of Rachael Ray
2 c., 4 handfuls, fresh shiitake mushrooms
1 1/3 to 1 1/2 lbs. thin cut chicken breast or chicken tenders
2 tbsp. light colored oil, such as vegetable oil or peanut oil
Coarse salt and coarse black pepper
3 cloves garlic, chopped
1 inch ginger root, finely chopped or grated, optional
1 orange, zested
1/2 red bell pepper, diced small
1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped
3 scallions, chopped
3 tbsp. hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head iceberg lettuce, core removed, head quartered
Wedges of navel orange for platter garnish
Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
Preheat a large skillet or wok to high.
Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.
Lemon, garlic and cilantro baked stuffed tomatoes
Recipe courtesy of Rachael Ray
2 beefsteak tomatoes
Salt and freshly ground black pepper
1 c. whole milk ricotta cheese
1 large lemon, zested, about 2 tbsp.
1/4 c. chopped fresh cilantro leaves
3/4 c. flat-leaf parsley, chopped
2 cloves garlic, chopped
2 scallions, finely chopped
1/3 c. grated Parmigiano-Reggiano
1 egg yolk
Extra-virgin olive oil, for drizzling
Preheat oven 450 degrees F.
For the baked stuffed tomatoes you need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup. You don’t have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the cups. If you do puncture it, don’t worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper.
Reserve the seasoned tomato cups while you make the filling.
In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you’re happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a rubber spatula or spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.
Beer-cheese dip
Recipe courtesy of Kraft
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/4 c. Kraft Ranch Dressing
1 c. Kraft Shredded Cheddar Cheese
1/4 c. beer
2 green onions, chopped
Beat cream cheese and dressing in medium bowl with mixer until well blended.
Stir in remaining ingredients.
Refrigerate for several hours or until chilled. Philadelphia Nefchatel cheese can be substituted for the cream cheese.
Makes 15-2 tbsp. servings. Serve with crackers such as Ritz.
