First off…I can hardly believe that it’s February and that the weather is FANTASTIC.. if you’re planning on having people over to watch the Super Bowl, you can entertain them outside! While you’re entertaining your guests…why not show off your culinary skills with a few easy recipes…and new fun ideas.
Artichoke Dip ::
2 can(s) (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
1/2 cup(s) light mayonnaise
1/4 cup(s) grated Parmesan cheese
1 tablespoon(s) grated Parmesan cheese
1 tablespoon(s) fresh lemon juice
1 clove(s) garlic, coarsely chopped
1 scallion, plus more for garnish
Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving
- Preheat oven to 425 degrees F. In a food processor, place half the artichokes, the mayonnaise, 1/4 cup Parmesan, lemon juice, and garlic. Process until smooth.
- Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
- Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.
Buffalo Chicken Sliders ::
2 tablespoon(s) unsalted butter
1/2 cup(s) Buffalo wing sauce
3 cup(s) shredded rotisserie chicken
8 mini white rolls, split and toasted
4 ounce(s) (1 cup) blue cheese, crumbled
Celery stalks and leaves, for serving
- Melt the butter in a medium skillet over medium heat. Add the wing sauce and chicken and cook, stirring occasionally, until heated through, 2 to 4 minutes.
- Dividing evenly, form sandwiches with the rolls, chicken mixture, blue cheese, and celery leaves (if desired). Serve with the celery.
Meatball a la Pizzaiola ::
Vegetable oil cooking spray
2 large shallots, peeled and chopped
1/4 cup sun-dried tomatoes in oil, drained (5 or 6)
1/3 cup packed fresh basil leaves
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon tomato paste
2 teaspoons crushed red pepper flakes
1 1/2 teaspoons kosher salt
1 1/2 pounds 20-percent fat ground beef
1 pound ground pork
6 ounces smoked mozzarella, cut into 36 (1/2-inch) cubes
1/3 cup olive oil
3 cups marinara sauce, warmed
Preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Set aside.
In a food processor, pulse together the shallots, sun-dried tomatoes, basil, shredded mozzarella, Parmesan, tomato paste, red pepper flakes, and salt. Process until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until well combined. Form the mixture into 36 equal-size meatballs (about 1 1/4 to 1 1/2 inches in diameter).
Insert 1 cube smoked mozzarella cheese into the center of each meatball and form the meat around it, completely enclosing the cheese.
In a large nonstick skillet, heat half the oil over medium heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 5 minutes. Drain on paper towels. Repeat with the remaining oil and meatballs.
Place the browned meatballs onto the prepared baking sheet. Bake for 8 to 10 minutes for medium doneness. Set aside to cool slightly, and serve with warm marinara sauce.
Something New ::
And of course you can’t have a football party without something to sip on…I saw on the TODAY Show to “throw a wine tasting party” with while the Super Bowl is going on…what a great idea, especially for those people who just like to watch the commercials…not naming any names…
“Winemaker Joe Bastianich shows TODAY’s Matt Lauer how you can switch from beer to wine at your Super Bowl party this weekend, and shows some fun foods to pair with his suggestions.”
Here is the segment from their website…click here to see more!
1st quarter white: Hermann J. Wiemer Vinyards 2010 Dry Riesling, Finger Lakes, New York, $14-$17
Pair it with Wisconsin cheddar cheese cubes.
2nd quarter white: Hess Select Monterey 2010 Chardonnay, California, $13
Pair it with pigs in a blanket.
Madonna’s halftime performance: Bellini
Try Flor Prosecco, Italy $15-$16, which is 100 percent prosecco, from the Veneto region. For the Bellini mix, you need ripe pears, lemon juice and sugar syrup. Peel, core and chop some nice ripe pears with some lemon juice (so they don’t turn brown) and sugar syrup. Use a blender to liquify, then strain.
2nd half: Switch to red — the red wine is more serious business for the second half.
3rd quarter red: Allegrini Valpolicella Classico, Italy, $10-$15 (depending upon the state)
Pair it with pizza bagels or pizza bites.
4th quarter red: Henry’s Drive Pillar Box Reserve 2009 Shiraz, Australia, $18
This is a heavier red, for pairing with protein dishes like chili.
What’s your favorite part of the Super Bowl??