See what I did there? Pretttty fancy. In case you DIDN'T see what I did there, then I should let you know that this is a post about Super Bowl snacks! Frankly, I didn't even know who was playing in the Superbowl this year until I googled it about an hour ago for this post (Panthers v Broncos). I heard something about Beyonce and Coldplay performing and that pseudo caught my attention because I don't really get it. Whatever, everyone knows the most important part about Super Bowl Sunday is eating a lot and if you are a good American, drinking watered down American beer. Since I will not be upholding the Miller/ Bud end of the Superbowl tradition (I prefer a good Napa cab, ha) I am going to fully commit myself to making really good snacks. My Dad is the reigning chili guy, so I will be supplying the extras, though in my opinion they might steal the show. Sorry Dad.
Blue Cheese and Yogurt Dip
Quick and easy crowd pleaser and not so bad for you if you serve with veg
1/d c finely chopped shallot
1 t minced garlic
2 T freshly squeezed lemon juice
7 oz Greek yogurt (I think the full fat tastes better)
1/2 mayo (If you want to avoid real mayo, there's a brand here that I really like)
4 oz sharp Gorgonzola cheese crumbled
5-6 dashes Tabasco depending on how hot you like it
1 t sea salt
1/2 t black pepper
3 T minced fresh chives
Crudite, crackers, or chips for serving
Pulse all ingredients except for the chives together in a food processor. Pulse about 12 times. You still want it a bit chunky. Add the chives and pulse a couple more times. Cover and put in the fridge for a couple of hours for best consistency.
SWEET POTATO BITES
A healthier, but equally as tasty alternative to potato skins.
2 T olive oil
2 sweet potatoes, scrubbed
1/3 of a cup shredded cheddar cheese
2 medium avocados peeled and pitted
2 T plain Greek yogurt
1 T freshly squeezed lime juice
1 clove garlic minced
2 t Pimenton (smoked paprika)
4 slices of bacon (cooked and crumbled into bits)
3 T chopped cilantro
3 T chives chopped
Preheat oven to 450 and line two baking sheets with tin foil. Using a mandolin or knife, slice the potatoes into half an inch thick slices (so they look like circles). Place sliced potatoes on sheet and drizzle with a generous amount of olive oil and season with salt and pepper and smoked paprika. Put those in the oven for about 25 minutes. While they are cooking, prepare your avocado cream. Combine avo flesh, minced garlic, Greek yogurt, salt, and mash together with a fork leaving the mixture a little chunky. When your potatoes look brown (they might need more than 25 minutes) around the edges, pull them and sprinkle them with the cheese and put them back in oven for 3-5 more minutes. When the cheese is all melted take sweet potatoes out and garnish with a dollop of the avo mixture, the crumbled bacon, cilantro, and chives.
CHIPOTLE AND ROSEMARY ROASTED NUTS
These are one of those snacks that you just can't stop eating.
3 C cashews
2 C walnuts
2 C pecans
1/2 C maple syrup
3 T orange juice (Freshly squeezed is best)
2 t ground chipotle powder
4 T minced fresh rosemary leaves, divided
Preheat oven to 350. Line a baking pan with foil or parchment and coat with oil of your choosing. Combine nuts with 2 T of oil, maple syrup, orange juice, and chipotle powder. Toss to coat the nuts. Add 2 tablespoons of the rosemary and 2 teaspoons of the salt and toss again. Spread the nuts on one layer and roast for 25 minutes stirring a couple of times. Remove from the oven when nuts are golden and toss with remaining rosemary. Set aside to cool and they are ready to serve!
JAMAICAN JERK CHICKEN
A little twist on your usual bowl day wings. These spicy drumsticks by Nickisha Brunson aim to please.
5 sprigs fresh thyme chopped
2 t salt
1/2 t black pepper
4-5 T brown sugar
2 t ground allspice
1 t cinnamon
2-4 scotch bonnet peppers or habaneros
1/3 c soy sauce
1/4 c vinegar
1/2 c orange juice
2 cloves of garlic
1 t ginger
Put all ingredients in a food processor and blend. Mixture makes 3 cups of marinade. Place your chicken drumsticks in a baking dish and pour marinade over. Allow to sit in the fridge, covered for at least two hours, even overnight. When ready to cook, put oven to 375 and bake for around 40 minutes.