Tag Archives: Super Bowl recipes

Recipes for your Super Bowl party


By Queens Courier Staff | editorial@queenscourier.com

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CONTENT COURTESY OF FAMILY FEATURES


When the big game rolls around, you want to make sure you have everything ready to go so you can focus on the action. Prepping in advance for watch parties and tailgating means you don’t have to worry about last-minute details. And while standard watch party fare may be enticing, game day snacking guilt can set in once the day is over. Avoid snacking guilt by serving up flavorful, better-for-you dishes that will still please the party palates of your fellow fans.

For example – instead of nachos topped with cheese, sour cream and more cheese, opt for a flavorful spin on nachos-as-usual. This recipe for Mediterranean Nachos incorporates the savory and fresh flavors of Sabra Roasted Garlic Hummus and Roasted Red Pepper Hummus, as well as tomatoes, Greek olives, fresh mozzarella, zucchini and pepperoncini. Likewise, the Hummus Deviled Eggs are sure to score big points with your watch party crowd, and can be made in advance, or while your nachos are in the oven.

Try this  flavorful, better-for-you dish at your game day watch party; whether your team wins or loses, you’re sure to get an M.V.P. mention. For more game day recipes, visit www.Facebook.com/Sabra.

Mediterranean Nachos
Makes: 4 servings
Time: 25 minutes

4 cups pita chips
2 tablespoons Sabra Roasted Garlic Hummus
2 tablespoons Sabra Roasted Red Pepper Hummus
8 to 10 grape tomatoes, cut in half lengthwise
1/4 cup chopped zucchini, cut into 1/4-inch chunks
2 tablespoons chopped Greek olives
2 tablespoons chopped pepperoncini
1  1/2 cups shredded mozzarella

Preheat oven to 375°F.

Place pita chips in a 9- to 10-inch skillet or other oven-proof pan or baking dish. Top with small spoonfuls of hummus. Sprinkle tomatoes, zucchini, olive and pepperoncini over the chips. Top with shredded mozzarella. Bake 15 to 20 minutes, or until cheese has melted and edges are beginning to brown. Serve warm.

Transform your traditional tailgating menu into a crowd-pleasing feast that will have your game day friends thinking you’ve gone gourmet. Whether you’re rooting for the home team or away, you can serve up these savory dishes for friends around your backyard grill or with fellow fans at the field.

To up your gourmet game, fire up the grill and fix this quick and easy chipotle marinated Grilled Skirt Steak.

A Roasted Corn Salad embodies the fresh and zesty flavors of the season to keep you at the edge of your seat. Add lime juice to a mixture of corn, tomato, red onion, basil and avocado. Then shake in as much Tabasco brand Chipotle Pepper Sauce as your taste buds desire for a smoky finish.

To find these and more recipes that will take your tailgate to the next level, visit www.TABASCO.com.

Grilled Skirt Steak with Roasted Corn Salad
Makes 4 servings

Skirt Steak:
1/3 cup Tabasco® brand Chipotle Pepper Sauce
1 tablespoon ground cumin
1 large garlic clove, crushed
1 1/2 pounds skirt steak, cut into 4-inch pieces

Corn Salad:
4 ears corn on the cob, shucked
2 large tomatoes, chopped
1 small red onion, diced
1 ripe avocado, peeled, pitted and diced
2 tablespoons fresh chopped basil
2 tablespoons lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon Tabasco® brand Chipotle Pepper Sauce
1/4 teaspoon salt

Prepare skirt steak: In large bowl, combine chipotle pepper sauce, cumin and garlic; add skirt steaks. Toss to mix well; cover and refrigerate at least 30 minutes or overnight.

Prepare corn salad: Preheat grill to medium. Grill corn about 5 to 10 minutes, turning frequently, until tender-crisp. When cool enough to handle, cut corn from cob. In medium bowl, combine corn, tomatoes, red onion, avocado, basil, lime juice, olive oil, chipotle pepper sauce and salt; toss to mix well.

Preheat grill to high. Grill skirt steak about 5 minutes, or until of desired doneness, turning once.

To serve, plate steak with corn salad.

At-home entertaining is a great way to bring friends and family together, but it can be challenging to find unique and inspiring dishes to serve up. Let flavorful, versatile pork come to the rescue as your entertaining hero.

Boneless pork loin is perfect for party dishes, as it can be roasted whole, cut into pork chops or stuffed with complementing ingredients. Put a casual spin on get-togethers and serve up Spice-Rubbed Pork Loin BLT Sliders, an easy-to-prepare favorite that will keep party-goers munching and mingling. The spice-infused pork loin adds a fun twist to a classic recipe and, paired with a Dijon remoulade, it’s guaranteed to spice up any soiree.

For more inspiration and party-perfect recipes, visit the National Pork Board at www.PorkBeInspired.com, www.Facebook.com/PorkBeInspired and www.Pinterest.com/PorkBeInspired. Also, be sure to follow @allaboutpork on Twitter for timely recipes and tips.

Spice-Rubbed Pork Loin BLT Sliders with Dijon Remoulade

Makes 24 slider, 12 servings
Prep time: 20 minutes
Contributors: Jenny Flake of Picky-Palate.com and Amanda Green Bottoms of KevinandAmanda.com

Dijon Remoulade

1 cup low-fat mayonnaise
3  tablespoons Dijon mustard
3 tablespoons dill pickle relish or finely chopped dill pickle
3/4 teaspoon garlic powder
3/4       teaspoon freshly ground black pepper

Spice-Rubbed Pork Loin

1 2-pound boneless pork loin roast
1/2 teaspoon ground cumin
1/2  teaspoon smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

24 dinner-sized rolls, such as Hawaiian or potato
2 cups packed baby arugula leaves
3 to 4 plum (Roma) tomatoes, cut into 24 rounds
12 bacon slices, cooked (see Note), each cut into quarters to make 48 pieces

To make the remoulade, mix the ingredients together in small bowl. Cover and refrigerate until ready to serve.

Preheat the oven to 400ºF.

Combine cumin, smoked paprika, thyme, salt and pepper together in small bowl. Rub all over the loin. Place on a rack in a small roasting pan. Roast for 10 minutes.

Reduce oven temperature to 350ºF. Continue roasting until an instant-read thermometer inserted in the center of roast registers 145ºF, 50 to 60 minutes. Let stand for 10 minutes before carving.

Carve roast crosswise into thin slices. Divide the slices in to 24 portions.

Spread each roll with a generous tablespoon remoulade. Fill with equal amounts of pork and arugula, and top with a tomato round and 2 pieces of bacon. Serve warm.

Note: To cook bacon, arrange the slices in a single layer on a large rimmed baking sheet. Bake in a preheated 375ºF oven until crisp, about 20 minutes. Transfer to paper towels to drain.