Tomorrow is Superbowl Sunday! The day the entire US sits down to watch the NFL and million dollar commercials. There’s always so much action its tough to decide when to get up for the snacking so better make it worth it! A great guacamole and Tositos are always necessary, but here are a few ideas to bring a little variety to your guests and keep them getting up from the couch over and over.
Disclaimer: chips and drinks not included.
3 cups chopped, cooked chicken
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1/4 cup chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Preheat oven to 400 degrees F.
Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.
Recipe courtesy of Paula Deen
Serrano Ham and Manchego Croquetas with Smoked Pimentón Aioli:
- 2tablespoons extra virgin olive oil
- 3tablespoons unsalted butter
- 1/2cup all purpose flour
- 1 1/4cups whole milk
- 1/3cup finely chopped Serrano ham (can substitute prosciutto), about 1.8 oz
- 1/3cup grated Manchego cheese, about 1.8 oz
- 1/8teaspoon grated nutmeg
- Kosher salt
- 1cup panko breadcrumbs
- Vegetable oil for frying
Smoked Pimenton Aioli
- 1cup mayonnaise
- 2cloves garlic
- 2teaspoons fresh lemon juice
- 1teaspoon Spanish sweet smoked paprika such as Pimentón de La Vera
- Heat the oil and butter in a medium saucepan over medium heat until butter is melted. Add the flour and cook 1-2 minutes while whisking frequently. Gradually add the milk while whisking and continue to cook another 2-3 minutes. The mixture should be smooth. Switch to a wooden spoon and stir in the ham, cheese and nutmeg. Cook another 1-2 minutes while stirring- the mixture will pull away from the sides of the pan. Taste the mixture and add salt if desired- the ham and cheese are salty so you probably won’t need to add any additional salt.
- Transfer the mixture to an 8×8-inch baking tray and spread it out so that it is even. Let the mixture cool, then cover it with plastic wrap and refrigerate at least 2 hours or overnight.
- When ready to cook the croquetas, lightly beat the eggs in a shallow dish. Mix the breadcrumbs and ½ teaspoon salt in another dish. Scoop up tablespoons of the cooled filling and form them into balls. Dip each ball into the egg and then the breadcrumbs. Place the completed croquetas on a wire rack or baking sheet and refrigerate for 20 minutes. The croquetas must be chilled before frying otherwise they may fall apart in the oil.
- Meanwhile, make the aioli by pureeing the mayonnaise, garlic, lemon juice, and smoked pimentón in a blender or mini food processor. Transfer to a small bowl and refrigerate until ready to serve.
- Pour enough vegetable oil into a large stockpot to reach a depth of 1 inch and heat over medium high heat. Working in batches, fry the croquetas in the oil, turning them on all sides, until golden brown and crispy, about 2 minutes. Drain on paper towels. Serve immediately with the smoked pimentón aioli.
Recipe from food52.com
Sticky Balsamic Ribs
- 8 large garlic cloves
- 1 tablespoon + 1 teaspoon kosher salt (divided)
- 2 tablespoons finely chopped rosemary
- 2 tablespoons packed dark brown sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon cayenne
- 1 teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs
- 1 cup water
For the glaze
- 2 cups hot water
- 1 cup balsamic vinegar
- 1/2 cup packed dark brown sugar
- Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, remaining tablespoon salt, and pepper. Rub evenly all over ribs and transfer to roasting pans, meaty side up. Marinate, chilled, 8 to 24 hours. Alternately, marinate in a zippered bag or bowl covered with plastic wrap.
- Preheat oven to 425°F with racks in upper and lower thirds.
- Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
- Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until thick and syrupy and reduced to about 1 cup, about 15 minutes.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
- Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
- Brush ribs with more glaze and serve remaining glaze on the side
Recipe from food52.com
Smoked Gouda-Chorizo Jalapeno Poppers
2 links Mexican chorizo, casings removed
1/2 pound smoked gouda, shredded
1/4 cup finely chopped red onions
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon hot sauce (recommended: Frank’s Red Hot)
Salt and freshly ground black pepper
12 large jalapeno peppers, stemmed, seeded and halved
Watch how to make this recipe.
Special Equipment: parchment paper
Preheat oven to 375 degrees F.
Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes. Drain and place into a large mixing bowl. Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste. Press into jalapeno halves and assemble on a parchment lined baking sheet. Bake until golden and bubbly, about 20 minutes.
Recipe from FoodNetwork.com
White Bean Dip with Pita Chips
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Freshly ground black pepper
1 teaspoon dried oregano
Preheat the oven to 400 degrees F.
Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
Serve the pita toasts warm or at room temperature alongside the bean puree.
And of course you can’t forget the guacamole!