Celebrate the Superbowl in Style
The Superbowl is almost upon us! The Patriots and Falcons meet in the Superbowl to battle for the NFL’s top prize. No Superbowl party would be complete without awesome snacks. Whether you are a fan of either team…we have compiled some cool recipes to make your Superbowl Bash rock:
Spicy Corn Hummus
2 cups frozen corn niblets, defrosted
1 can chickpeas, drained and rinsed
3/4 cup salsa verde (or chile de arbol or chipotle salsa)
1 tbsp spicy Cajun or southwest seasoning blend
1 tbsp fresh lime juice
sea salt to taste (optional)
hot sauce to taste
Combine corn, chickpeas, salsa verde, seasoning and lime juice in food processor.
Blend until smooth. Season with sea salt (optional) and hot sauce to taste.
Original Link: http://www.cbc.ca/stevenandchris/food/spicy-corn-hummus
Bacon and Date Appetizer
1 (8 ounce) package pitted dates
4 ounces almonds
1 pound sliced bacon
Preheat the broiler.
Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.
Broil 10 minutes, or until bacon is evenly brown and crisp.
Cheddar Corn Bread Muffins
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 3/4 cup fresh corn (cut from the cob)
• 1 tbsp. baking powder
• 1/2 cup granulated sugar
• 1 tsp. salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey
• 3/4 cup sharp cheddar cheese
Paper muffin cups and a 12-cup muffin tin
1. Preheat oven to 400 degrees F.
2. In a large bowl, mix the cornmeal, flour, corn, baking powder, sugar, cheese, and salt.
3. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet ingredients to the dry ingredients and stir until mixed.
4. Place muffin paper liners in a 12-cup muffin tin.
5. Evenly divide the cornbread mixture into the papers.
6. Bake for 15 minutes, until golden.
Spicy Beer Queso with Chorizo and Black Beans
1/2 pound chorizo
1 large shallot, diced
1 small jalapeño, seeded and diced
1/2 red pepper, diced
2 garlic cloves, minced
1 tablespoon olive oil
1 1/2 cups of your favorite beer
1 (8-ounce) block of cream cheese, softened
12 ounces of white cheddar cheese, freshly grated
1 cup of black beans
sliced scallions + cilantro for topping
Heat a large nonstick skillet over medium heat. Remove any casing from the chorizo and add to the skillet, using a wooden spoon to break apart the sausage until it is in crumbles. Cook until the fat is rendered and the sausage appears to be cooked through. Remove with a slotted spoon and place on a paper towel to drain. At this time, I used another paper towel and just wiped out the excess inside the skillet.
Keep the heat under the skillet around medium-low and add olive oil, peppers, shallot and garlic with a pinch of salt. Stir well to coat. Let cook until softened, about 5 minutes, stirring occasionally. Turn the heat up to medium and add beer. After a few minutes, stir in softened cream cheese and continue stirring until it’s melted. At first it will look crumbly and separated, but it will melt! Once it is creamy, add in the white cheddar, stirring again until melted and reducing the heat to low. Stir in the black beans and sausage, then remove from heat and serve immediately. Top with scallions and cilantro if desired.
This stays creamy for a good while but like any queso, will seize up after time as it cools. If you can sit it over heat (like in a fondue pot) it will be perfect (with a stir every now and then) but otherwise, it reheats beautifully in the microwave with some additional liquid (beer, water, broth, etc)!
Sweet and Spicy Pork Chili
- 1 teaspoon(s) vegetable oil
- 2 pound(s) boneless pork chops or tenderloin, cut into 1/2-inch cubes
- 2 shallots, coarsely chopped (about 1/3 cup)
- 2 clove(s) garlic, minced
- 2 teaspoon(s) crushed red-pepper flakes
- 2 tablespoon(s) chili powder
- 1 can(s) (14 1/2-ounce) low-sodium beef broth
- 1 can(s) (14-ounce) low-fat coconut milk
- 1 teaspoon(s) grated fresh ginger
- 3 medium carrots, peeled and cut on the diagonal (about 1 cup)
- 3 tablespoon(s) frozen orange-juice concentrate
- 1 tablespoon(s) low-sodium soy sauce
- 1/4 cup(s) light brown sugar
- 6 cup(s) hot cooked rice
- Chopped scallions (optional)
In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add pork; cook until lightly browned — 6 to 8 minutes. Remove pork, set aside, and reduce heat to medium.
Add shallots and sauté until translucent — about 2 minutes. Add garlic and cook 1 minute. Add red-pepper flakes, chili powder, beef broth, coconut milk, and ginger. Reduce heat to low and simmer uncovered for 15 minutes. Add carrots and simmer for 10 more minutes.
Add orange-juice concentrate, soy sauce, and brown sugar. Simmer for 10 minutes. Serve warm over cooked rice and sprinkle with chopped scallions, if desired.
Shanghai Spring Rolls with Sweet Chili Sauce
1/2 pound unpeeled fresh shrimp
Peel shrimp, and de-vein, if desired; finely chop.
Stir together shrimp, 1 egg, pork, and next 8 ingredients. Spoon 1 tablespoon mixture in center of each spring roll wrapper. Fold top corner of each wrapper over filling, tucking tip of corner under filling, and fold left and right corners over filling. Lightly brush remaining corner with remaining egg; tightly roll filled end toward remaining corner, and gently press to seal.
Pour vegetable oil to a depth of 2 inches into a medium saucepan, and heat to 350°. Fry spring rolls, a few at a time, 6 minutes or until golden. Drain on paper towels. Serve spring rolls with Sweet Chili Sauce and over lettuce leaves, if desired.