Superbowl Snacks

I don’t know about you, but my kids are more excited for the Puppy Bowl on Animal Planet than they are for the big game. It’s safe to say that I’m not terribly excited about any of it. The snacking possibilities will have to carry me through. Woe is me.

Some of these snacks are healthier than others. May the force be with you and may your team win.

Kale Chips

Kettle Corn

Mini BLTs

Mini Meatball Sandwich

Bumstead Sandwich

Guacamole

Potato Skins

Also here are some other fun looking recipes that I would happily gobble up on Superbowl Sunday:

Three Layer Dip from Choosing Raw

Low Fat Dip Recipes from Simple Nourished Living

Bacon wrapped chicken bites form Skinny Taste

Avo-dilla from Healthy Happy Life

Mexican Salad with Creamy Avocado Dressing from Noble Pig

Spicy Pumpkin Seeds from Jane Spice

and last but not least, Chex Soctcheroos from Yammie’s Gluten Freedom

Mini Meatball Sandwiches

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Having been a vegetarian for many years, I’m still learning when it comes to making a decent meatball. Jamie Oliver’s Food Revolution is where I got the recipe for these little beauties. Lucky for me, we had a few leftover and I was able to whip up a delicious quick lunch that took no thought. Bliss![/donotprint]

Mini Open-faced Meatball Sandwiches

If you’re lucky enough to have some leftover homemade meatballs on hand, drop everything and make this now. Obviously, the proportions and number of sandwiches can be adjusted to your needs. The only real requirement is that the bread be sturdy enough to support all of that cheesy meaty goodness.

3 small slices of rustic bread
4 fully cooked small meatballs, cut in half
3 1-inch by 4-inch slices of white cheddar cheese

Preheat the broiler in the oven on High. Slide a rack into the upper third of the oven so the sandwiches will be close (but not too close) to the heat.

Assemble the sandwiches by placing the bread on a baking tray and topping them with 2 or 3 meatball halves. Top with a slice of cheese. Broil for 5 minutes or until the cheese is melted and has begun to brown.

Yield: 3 mini sandwiches
Prep-time: 5 minutes
Bake-time: 5 minutes

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Bumstead Sandwich

Don’t let me be a bad influence on you. I’m pretty sure deli meat is the devil incarnate. But…well…let’s talk about the olive tapenade. What else can one make with olive tapenade? This is all I ever use it for and it seems a terrible shame.

Bumstead Sandwich Recipe

This recipe is adapted from The Last Minute Party Girl by Erika Lenkert.

I love this recipe for parties because I can do almost all of the work ahead of time and we still get to eat a satisfying warm sandwich.

1 large whole grain baguette, halved lengthwise
2 tablespoons butter, softened
3 tablespoons black olive tapenade
1/3 cup goat cheese
1/4 pound of thinly sliced turkey
1/4 pound of thinly sliced salami
5 slices of pastrami
1/2 cup jarred roasted red peppers, rinsed, patted dry, and sliced into strips
1 cup spinach, washed and dried

Scoop out the innards of the baguette leaving the crust intact. Feed the innards to the kids.

Slather the butter on the top half of the baguette. Slather the bottom half with the olive tapenade and goat cheese. Load the meats, red peppers, and spinach onto the bottom half of the baguette. Cover it with the top half of the loaf.

Wrap the sandwich tightly with plastic wrap. Refrigerate until it’s party time (up to 48 hours).

Preheat the oven to 300 degree Fahrenheit. Place the unwrapped sandwich on a baking sheet and bake for 15 minutes.

Slice on an angle into about ten 2-inch wide segments. Hold the sandwiches together with a toothpick and serve immediately.

Yield: 10 sandwiches
Prep-time: 15 minutes
Bake-time: 15 minutes

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Romesco Dip

The people of Spain who originally came up with this concoction are clearly culinary geniuses. I’m in love with this dip right now. I usually have all the ingredients on hand and it takes no time at all to make. Plus it’s vegan and doesn’t feel as heavy as the usual diary-heavy party fare.

Romesco Dip Recipe

This recipe is minimally adapted from Allison Fishman’s You Can Trust a Skinny Cook. Love this cookbook. Everything I’ve made from it has kicked some major arse.

1 slice bread, whole wheat or otherwise
1/2 cup sliced toasted almonds
1 garlic clove, peeled and smashed
1/2 cup jarred roasted red pepper, dried with a paper towel
2 tablespoons red wine vinegar
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
3 tablespoons water

Place the bread, almonds, and garlic into the bowl of a food processor and whiz until the almonds are finely ground – about 30 seconds.

Add the red pepper, vinegar, salt, red pepper flakes, and olive oil and process until smooth. Add the water in a steady stream through the feed tube with the processor running.

I find that this dip thickens up nicely if refrigerated overnight in an airtight container. Serve at room temperature with bread or vegetables. Spread it on sandwiches. Serve it with grilled chicken, fish, or vegetables.

Yield: 2 cups
Prep-time: 12 minutes

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Cheese Straws

[donotprint]Lord knows why, but I’d never made a cheese straw until recently. Since I’ve been wanting to make them forever and we were having a bunch of people over I decided to make three different kinds and see what we liked best. It turned out to be a crazy amount of work that I’m not anxious to repeat anytime soon. But once I’m rested, I assume I’ll be happy to have a promising cheese straw recipe under my belt.

I started with the Lee Brothers‘ cheese straw recipe which I believe Smitten Kitchen has taken a crack at. In fact, I made a batch a few days beforehand planning on storing them in the freezer, but they mysteriously disappeared so I was forced to make a second batch. This recipe is brilliant, easy, and simple. The dough handles relatively well. The red pepper flakes are perfect. But, in my opinion, they are a tad too rich.

Next, I tried a recipe from 101 cookbooks. I used spelt flour instead of the buckwheat flour that is called for. My youngest liked these cheese straws the best, probably because they’re flavored with thyme instead of cayenne or red pepper flakes. But I found them a tad weak on flavor and the dough was hard to work with. 

Last but not least, I tried the cheese straw recipe in the New York Times Cookbook. I was a little unsure about this one because bread crumbs are a major ingredient. But I dove in anyway because a) I couldn’t find any other recipes for from-scratch cheese straws in my humble cookbook collection and b) how could Craig Claiborne steer me wrong? The recipe turned out well and was happily gobbled up by all of our guests.[/donotprint]

Cheese Straw Recipe

Adapted from The New York Times Cookbook.

8 tablespoons (1 stick) of unsalted butter, softened
3 cups soft homemade whole wheat bread crumbs
2 cups coarsely grated sharp cheddar cheese
1 1/2 all-purpose flour
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon ground cayeanne pepper
1/4 teaspoon Tabasco sauce
Dash of paprika
Grated Parmesan cheese

Combine all the ingredients except the Parmesan cheese in the bowl of a food processor. Process for until the dough starts to come together, about 30 seconds.

Remove the dough from the processor and form it into four equal-sized discs. Wrap the discs in plastic wrap and store in the refrigerator for at least one hour or overnight.

Preheat the oven to 350 degrees Farhenhiet.

Remove one disc at a time from the refrigerator. Unwrap it and set it on wax paper or a silicone baking mat. (I highly recommend the later.) Roll it out until it is about 1/8 inch thick. With a pastry cutter or pizza wheel, cut the dough into 1/2-inch by 6-inch strips. Seperate the strips slightly while transfering them to a parchment lined baking sheet (or you can use your trustly silicone baking mat). Sprinkle on the Parmesan cheese. Bake for 10 to 15 minutes or until light brown and slightly crispy. They should crisp up a bit more once they cool.

Yield: 4 dozen
Prep-time:  30 mintues

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Chunky Guacamole

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It’s a tragic day at the Rowland household. Our eldest decided to taste the guacamole. She was hungry and desperate and tired of waiting for her mother to finish taking photos. She went for it.

“Yum!” she said, “I like guacamole!”

My heart sank. My husband and I have enjoyed exclusive access to the the guacamole bowl for several years now. Apparently, those days are over.

She’s lucky I love her so much. Sigh.[/donotprint]

Chunky Guacamole Recipe

I insist, the avocado must be Haas, preferably ripe but not too ripe. And the lime juice must be from a real lime. I’m a big fan of convience, but quality fresh ingredients make a big difference in this recipe. 

2 ripe Haas avocados
2 cloves garlic, peeled and minced
1/4 teaspoon ground cumin
1/4 – 1/2 teaspoon kosher salt
2 – 3 tablespoons fresh cilantro, chopped
Juice from one half of a lime

Slice the avocados in half. Discard the pits and remove the flesh from the skins. Place the flesh in a small mixing bowl. Add the garlic, cumin, salt, cilantro,and lime juice. Mash it all up with a fork. Serve with tortilla chips.

Store any leftovers (!?) in an airtight container in the refrigerator placing a piece of plastic wrap directly on top of the guacamole in order to prevent browning.

Yield: 1 1/4 cups
Prep time: 10 minutes

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RO*TEL Dip

Lest you think my children are fed a diet free of artificial foods, behold a Rowland family favorite:

The recipe for this dip most likely came the back of a can of RO*TEL, but the Rowland clan claimed it as their own a long time ago. Some of the extended family got together recently and I had the pleasure of whipping up a batch for the first time in several years.

1 pound Velveeta cheese
1 can RO*TEL tomatoes

Cut Velveeta into cubes. Place cubes in a medium microwave-safe bowl and microwave for approximately two minutes or until melted. Pour in undrained RO*TEL tomatoes and stir to combine. Serve with tortilla chips. 

Yield: 3 cups
Prep-time: 5 minutes

Roasted Tomatillo Salsa

[donotprint]I know. Your kid(s) would never eat this. What am I thinking? I almost didn’t even try this one because I wasn’t sure if I would enjoy it much less my little ones. But, my eldest is a brave little culinary soul. Her evaluation: “It’s good.”

According to Vegetables from Amaranth to Zucchini: The Essential Reference, the tomatillos are not green tomatoes. Rather they are a tart fruit that is formed within a “rustly-crisp parchment bladder. [/donotprint]

If you’re serving this salsa to grown-ups, you might want to add a small clove of garlic and a little bit of  jalapeno.

2 medium tomatillos
1 medium tomato
1 teaspoon fresh lime juice
1/4 cup fresh cilantro, chopped
Salt and pepper, to taste

Preheat the oven to 400 degrees Fahrenheit.

Remove the wrapper from the tomatillos and rinse well in warm water to remove waxy film. Place the tomato and the tomatillos in a baking dish and roast in the oven for 10-15 minutes to soften. Allow to cool completely.

If the skin on the tomato is easy to peel off, go ahead and do so. Chop the tomatillos and tomatoes. Drain off excess liquid a bit. Mix together with the lime juice, cilantro, salt, and pepper. Serve with tortilla chips.

Yield: a generous cup
Prep-time: 10 minutes
Bake-time: 10 minutes

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