5 Great Super Bowl Recipes: Finger Foods, Sliders, Jalapeno Poppers | food

Gathered, sports fans. It’s time to solidify your nutritional plan for the playoff season.

Whether you’re watching the playoffs or hosting a Super Bowl party next month, think finger foods, sandwiches, and sauces. Recipes that are easy to prepare are what hosts should aim for. Today we have five delicious options that are sure to please your audience.

Keep in mind that these selections do not rank highly on a “good for you” scale. They order cheese and high-fat and salty ingredients like bacon and tortilla chips. You can sideline some of the calories by using lower-fat types of cream cheese, sour cream, and shredded cheese. Handling easily with a salt shaker is also a good idea.

• Keto dieters will love guacamole, potato chips, and mini McDippers. Instead of enjoying guacamole with tortilla chips, they can eat it with chips made with crisp bacon. Mini McDippers are inspired by the McDonald’s Big Mac, but there is no sesame seed cake. It is very easy to make, and you can wear it any way.

• Prepare yourself for the dip in the spinach, artichokes, and red peppers. It is as beautiful as it is delicious. You can do the dipping portion up to two days in advance and gather on game day.

• Sliders became popular at Super Bowl parties as salsa and chips. Our French Deep Slider is easy to apply. You can make several trays in advance and pop them into the oven just before serving.

• Bacon Ranch Jalapeno Poppers is slightly spicy once the inner ribs and seeds are removed from the jalapenos. For a few ribs, leave a few intact.

Mini Mac Burger

Makes: 16 / Preparation time: 20 minutes / Total time: 45 minutes

Burger

1½ pounds ground beef

½ cup finely chopped onion

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 teaspoons Worcestershire sauce

4 slices of Colby Jack cheese, or your favorite cheese

16 slices pickle

gemstone lettuce

dipping sauce

Half a cup of mayonnaise

4 tablespoons of pickled dill

1 tablespoon yellow mustard

1 tablespoon low-sugar ketchup (optional)

1 teaspoon white wine vinegar

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

Heat the oven to 400 degrees. Lightly coat a sided baking tray with nonstick cooking spray or cover with tin foil to reduce mess.

In a large bowl, combine ground beef, onion, salt, pepper and Worcestershire sauce. Mix until well blended. Roll the meat into 1-ounce balls, slightly larger than a golf ball. Press each one down a little to make a mini burger patty, and press in the center a little to make an indentation. Place on a baking tray and bake for 15 minutes, flipping each pancake halfway through the cooking process.

Meanwhile, mix all sauce ingredients. Taste and adjust seasonings as needed.

When the burgers are cooked, remove them from the oven and turn off the oven. Get rid of any excess grease. Cut each cheese slice into four squares and place a square on each small slice. Put it back in the cooling oven and let the cheese melt. Remove the pies from the oven.

Place a few squares of lettuce and a pickle slice on top of each and run a skewer through them.

Adapted from www.pinterest.com.

Tested by Susan Selaki for the Free Press Test Kitchen.

Jalapeno Pepper Bacon Ranch

Serves: 16-20 / Preparation time: 30 minutes / Total time: 1 hour

8-10 medium jalapeno peppers, halved

8 ounces soft cream cheese

3 tablespoons ranch sauce

½ teaspoon onion powder

½ teaspoon garlic salt

5 slices of bacon, cooked and crumbled

1½ cups Colby Jack or Mexican cheese mix, divided

2 green onions finely chopped

¼ cup ranch-flavored tortilla chips

Heat the oven to 350 degrees. Place butter paper on a baking tray.

Cut the jalapenos in half, leaving the stem intact. Extract the ribs and seeds. (If you like more heat, leave a few ribs on.) Cut a thin, flat slice from the bottom of the peppers so they stay upright while baking.

In a medium bowl, whisk together cream cheese, ranch dressing, onion powder, and garlic salt until creamy. Add the shredded bacon, half of the shredded cheese, and green onions. Mix until combined.

Divide the mixture among the pepper halves. (If you have leftover filling, place in a baking dish and bake with peppers.) Sprinkle the top of each pepper with the remaining grated cheese and crushed tortilla chips. Bake for 25-30 minutes, until peppers are tender and golden. Take it out of the oven and leave it to cool slightly before serving. You can serve it with extra ranch dressing, salsa, or guacamole. It is delicious hot or cold.

Adapted from several recipes.

Tested by Susan Selaki for the Free Press Test Kitchen.

French Slider

Makes: 15 / Preparation time: 25 minutes / Total time: 45 minutes

5 tablespoons unsalted butter, divided

1 large onion, thinly sliced ​​(about 2½ cups)

2 sprigs plus ½ teaspoon fresh thyme

Kosher salt and freshly ground black pepper, to taste

15 slider buns, cut in halves

1 pound roast beef, thinly sliced

15 slices of provolone cheese

Half a teaspoon of garlic powder

1 tablespoon minced garlic

cup fresh chopped parsley

1½ cups low-sodium beef broth

1 tablespoon Worcestershire sauce

Heat the oven to 350 degrees.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add onions and thyme and season with salt and pepper. Cook, stirring occasionally, until caramelized, 15 minutes. Ignore the thyme.

Place the bottom halves of the slider buns on a large baking dish or side baking sheet. Place a folded slice of roast beef on top of each slice. Add cheese slices to cover the beef. Sprinkle the caramelized onions. Top with bun tops.

In a small saucepan, melt 2 tablespoons of butter and spread over the bread. Sprinkle them with garlic powder, coarse salt, and parsley. Bake until cheese melts and sliders are heated through, 15 minutes.

In the meantime, make the jus. In the skillet used to cook the onions, add the remaining tablespoon of butter and melt it over medium heat. Add garlic and cook until fragrant, about 1 minute. Do not let the garlic turn brown. Add beef broth, Worcestershire sauce, and ¼ teaspoon thyme. Season with salt and pepper. Cook over low heat until slightly reduced, about 10 minutes. Serve sliders with myrtle for dipping.

Adapted from www.pinterest.com.

Tested by Susan Selaki for the Free Press Test Kitchen.

Spinach, artichokes, red pepper bread bowl

Serves: 12 / Preparation time: 20 minutes / Total time: 1 hour

1 large round loaf of country bread

4 ounces cream cheese, room temperature

Half a cup of mayonnaise

Half a cup of sour cream

2 small jalapenos, 1 seeded and chopped, 1 finely chopped

1 garlic clove, crushed and peeled

1 box (10 ounces) frozen chopped spinach, thawed, drained, and wrung very dry on a kitchen towel

12 ounce bowl of seasoned artichoke quarters, washed and drained

cup fresh Italian parsley, chopped

¼ cup roasted red pepper, drained and finely chopped

1½ cups peeled peppers, Monterey Jack cheese, or a combination of both

Kosher salt and freshly ground black pepper

olive oil for greasing

Baguette slices, crackers, and vegetables such as carrots and celery, to serve

Heat the oven to 400 degrees. Cut a thin slice from the top of the bread to reveal the inside. Cut through the center of the bread to make a 1-inch-thick crust.

Cut the surface of the bread and leave it in the middle into cubes and set aside.

Combine cream cheese, mayonnaise, sour cream, chopped jalapeno, and garlic in a food processor and blend until smooth. Add spinach and artichokes and beat until clumps. Add the parsley, all but 1 tablespoon of red pepper, 1¼4 cups cheese, 1/2 teaspoon salt and some pepper and blend until combined.

Pour the mixture into the baking pan and top with ½ cup of the remaining cheese, the reserved red pepper, and finely chopped jalapenos. Place the bread on the baking sheet. Brush the entire bread with olive oil and bake for 25 to 30 minutes, until hot and bubbling.

Serve with bread cubes, crackers or vegetables.

Adapted from www.foodnetwork.com.

Tested by Susan Selaki for the Free Press Test Kitchen.

Guacamole with bacon chips

Serves: 6 / Preparation time: 30 minutes / Total time: 30 minutes

Guacamole and potato chips are Super Bowl favorites. To avoid serving it with traditional carb-heavy tortilla chips, serve it with bacon. This is a keto lover’s dream.

Cured meat

12 oz diced bacon concentrate

Coarsely ground black pepper, to taste

guacamole

4 ripe avocados, washed, halved, cored

¼ cup chopped tomatoes

1/3 cup chopped onion

1 small jalapeno pepper, seeded and finely chopped

1/3 cup chopped fresh coriander

juice of half a lemon

salt to taste

Heat the oven to 375 degrees. Line a baking tray with parchment paper or parchment paper.

Cut each slice of bacon into thirds.

Put it on a baking sheet and, if desired, sprinkle with black pepper.

Bake for 20 minutes or until bacon is crisp. You want it to be somewhat pliable and not break in dunking. We take it out of the oven and transfer it to a serving plate.

Meanwhile, make the guacamole.

Pour the avocado pulp into a bowl. Mash the peel and leave it somewhat lumpy. Add tomatoes, onions, jalapenos, cilantro, and lemon juice. Sprinkle a little salt and stir. Taste and add more salt or lemon juice to taste.

Serve the guacamole with bacon chips.

Quoted from Kroger.

Tested by Susan Selaki for the Free Press Test Kitchen.

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