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'Super' foods for the Super Bowl

January 29, 2014
By ESTHER MCCOY - Food editor (emccoy@heraldstaronline.com) , Weirton Daily Times

Let's par-tay with some fabulous Super Bowl food.

If a special homemade pizza recipe is used, you might purchase plain pizza boxes on line at containerstore.com and decorate some with Seattle Seahawk logos, team colors and name and some with Denver Broncos.

Then let the football fanatics have their own decorated box to slide in a few slices of pizza and load up with chips, pretzels, cheese cubes and any snack food that is not messy for their own stash. This was a suggestion from the Taste of Home February/ March edition.

Article Photos

Nothing goes better with football excitement and agony than a tray of snacks like those shown above. Included are Scotch eggs, pistachios, pretzels, Cheddar cheese chips, flavored popcorn, a tasty dip and peanut butter cookies shaped like footballs with white frosting laces. Also, in making the Scotch eggs, I learned that 4 minutes is not long enough to keep the eggs in boiling water. They were really soft and I was afraid I would break them when rolling in all the ingredients. I left them for 6 minutes instead. -- Esther McCoy

Another suggestion was to put down a white, paper tablecloth and draw outlines of team logos and their mascots for children or adults who do not like to watch the new commercials to color or water paint.

Sugar cookie dough can be flattened and formed into the shape of a football and baked on a pizza pan. When cool, frost with chocolate icing and make white laces. With a tube of white frosting, let guests write slogans or predictions on the chocolate frosting and use this as a centerpiece until it is time to dig in for dessert.

Sliders are a big attraction this year, and Starkist Tuna Creations has a golden recipe for little or big burgers with an extra-special touch. This sandwich, Bolder Burgers, has a hint of Colorado in the name of the recipe, Boulder, one of the larger cities in the state of Colorado, a state that has a team in the Super Bowl on Sunday.

Bolder Burgers

Two 2.6-ounces packets Starkist Tuna, herb and garlic flavor

1/2 cup bread crumbs, divided in half

1/2 cup shredded cheddar cheese

2 tablespoons non-fat ranch salad dressing

2 tablespoons egg substitute

2/3 green onions, sliced

1 tablespoon canola oil

Mix tuna, 1/4 cup bread crumbs, cheese, dressing, egg substitute and onion in a medium bowl. Mix well. Form into two large patties or eight small ones for sliders. Place remaining 1/4 cup bread crumbs on a plate. Coat each side of patties with bread crumbs. Heat oil in non-stick skillet over medium heat. Cook patties 3 to 5 minutes on each side until golden brown, if making the smaller patties, the least amount of time is all that is required.

The pizza to pack away in the self-designed boxes furnished by the hostess can be a stuffed delight, filled with two kinds of cheese, bulk sausage, pepperoni and mushrooms.

A cook from Carmel, Ind., came up with this tasty version of the all-time football game favorite for the Taste of Home magazine.

Pepperoni Sausage Stuffed Pizza

Dough:

Package active dry yeast

1 1/4 cups warm water, 110-115 degrees

2 tablespoons olive oil

1 1/2 teaspoons salt

1 teaspoon sugar

3 1/2 to 4 cups flour

Filling:

2 1/2 cups, 10 ounces, shredded part-skim mozarella cheese, divided

2 1/2 cups, 10 ounces, shredded white cheddar cheese, divided

2 tablespoons flour

2 teaspoons dried oregano

2 teaspoons dried basil

1/2 teaspoon crushed red pepper flakes

1 pound bulk Italian sausage, cooked and crumbled

1/2 pound sliced fresh mushrooms

3 1/2 ounces sliced pepperoni

15 ounces pizza sauce

In a small bowl, dissolve yeast in warm water. In a large bowl, combine oil, salt, sugar, yeast mixture and 1 cup flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 425 degrees. Grease a 13-by-9-inch baking pan.

Punch down dough; divide into three portions. On a floured surface, combine two portions of dough; roll into a 15-by-11-inch rectangle. Transfer to prepared pan, pressing onto bottom and up sides of pan. Top with 2 cups mozzarella, 2 cups cheddar, flour, seasonings, sausage, mushrooms and pepperoni.

Roll out remaining dough into a 13 by 9-inch rectangle. Place dough over filling, crimping edges to seal. Poke top with a fork and sprinkle with remaining cheeses. Bake on a lower oven rack for 10 minutes. Reduce oven setting to 375. Spread pizza sauce over cheese. Bake 30 to 35 minutes longer or until edges are lightly browned. Let stand 10 minutes before cutting. This makes 12 servings and is 481 calories per slice, with 27 grams fat.

Chicken, in two-or-three-bite size pieces, is a great finger food. This is a healthier version of nuggets, quite tasty and can be made in a jiffy.

It is from Taste of Home magazine and makes six servings, with 206 calories each serving.

Pecan Crusted

Chicken Nuggets

1 1/2 cups cornflakes

1 tablespoon dried parsley flakes

1/2 teaspoon garlic powder

1/2 cup panko bread crumbs

1/2 cup finely chopped pecans

3 tablespoons 2 percent milk

1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

1/2 teaspoon salt

1/4 teaspoon pepper

Cooking spray

Preheat oven to 400 degrees. Place cornflakes, parsley and garlic powder in a blender. Cover and pulse until finely ground. Transfer to a shallow bowl. Stir in bread crumbs and pecans.

Place milk in another shallow bowl. Sprinkle chicken with salt and pepper, dip in milk, then roll in crumb mixture to coat. Place on greased baking sheet. Spritz chicken with cooking spray. Bake 12 to 16 minutes until chicken is no longer pink, turning once halfway through cooking.

Sauce:

1/2 cup mustard

1/4 cup honey

1/4 cup rice vinegar

Combine all ingredients for a zippy, low-cal dip.

These caramelized nuts are similar to the street nutmeats purchased from carts in New York City.

These will be a hit for nervous munching when either Peyton Manning or Russell Wilson aren't operating at full power.

The recipe is from the "Classic Candy Cookbook" by Abigail R. Gehring.

Caramelized Mixed Nuts

2 cups mixed nuts

1/2 cup light brown sugar

1/4 cup water

1 1/2 tablespoons honey

2 tablespoons butter

In a medium saucepan, combine sugar, water and honey. Bring to a boil. Add butter and stir until melted. Add nuts and stir. Boil for about 2 minutes and then stir vigorously. When water evaporates, turn off heat and continue stirring as the sugar caramelizes on the nuts. Pour onto a baking sheet lined with parchment paper to cool.

For those who like snacks with a hot bite, Pretzel Perfection has Chipotle BBQ flavored pretzel sticks that really bite back.

The flavor is a blend of earthy, smoked jalapenos and southwestern spices. There is a buttery blend of the original recipe twice-baked pretzel stick also, and both are great for dunking into this spinach and artichoke dip.

This was a Holiday Coobook recipe entered by Shirley Clegg.

Spinach and

Artichoke Dip

10-ounce package frozen, chopped spinach thawed and drained

14-ounce jar artichoke hearts, drained and coarsely chopped

4 ounces cream cheese, room temperature

1/2 cup sour cream

1/4 cup mayonnaise

1 clove garlic, grated

1/4 cup parmesan cheese

1/4 cup mozzarella, shredded

Combine all ingredients in a bowl. Put in a baking dish. Bake in 350 degree oven until sides are bubbling and cheese has melted and turns golden brown on top, about 20-30 minutes. Makes 3 cups or 24 servings.

Tyrrell's Chips has a British recipe with a modern twist by using a tangy flavored chip, Sweet Chili and Red Pepper Chips, as part of the breading for the hard boiled eggs known as Scotch Eggs.

This was fashioned by Manuel Rodriguez, British consulate general's resident manager and head chef. There are flavors of Lightly Sea Salted; Sea Salt with Cider Vinegar; Mature Cheddar and Chives; Sea Salt and Black Cracked Pepper; and Tomato and Beetroot, Parnsnip and Carrots with a Pinch of Sea Salt.

These would go with the Spinach and Artichoke Dip or be used for breading as well.

Scotch Eggs

18 eggs

2 pounds pork sausage

4 cups Tyrrell's Sweet Chili and Red Pepper Chips

1 cup flour

2 eggs beaten

Preheat oven to 350 degrees. Place eggs in saucepan and cover with boiling water. Boil for 6 minutes. While eggs are boiling, place chips in a plastic bag and crush into crumbs. Drain water from eggs and shake pan gently to break the shells. Peel eggs under cold running water. Flatten sausage and make patties large enough to extend around each egg. The patty should be 1/2-inch thick. Set up a production line to coat each egg and get it ready for baking. You will need a tray containing the flour, a bowl with the beaten eggs, a tray containing Tyrrells chips and a lightly greased tray to bake the Scotch eggs. Lightly flour each egg, coat with beaten egg and roll in the Tyrrell crumbs. Place on baking tray. Repeat with each egg and place in a 350 degree oven for 30 minutes.

(McCoy can be contacted at emccoy@heraldstaronline.com.)

 
 

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