Super Bowl Sunday comes once a year. You may be straying from your New Year’s resolution diet for one day, and that’s OK, but if you’re going to overdo it with calories, at least stray with some substantial appetizers rather than the chips, dips, and fried items that usually dominate the day! A menu of Super Bowl party snacks that are as tasty and satisfying as they are healthier might include:
- Homemade chicken nuggets — Make your own chicken nuggets, and offer a variety of them.
- Marinated Flank Steak — For the meat lover.
- Crab Dip — Very easy to make, but different than your everyday chip dip.
- Hotdogs — Make some cocktail franks wrapped in biscuits, or buy them already prepared.
Include some small rolls or sliced French bread, a vegetable platter with some ranch dressing and, yes, a few chips of your choice. All of this can be prepared ahead of time so when game time starts, you can relax and enjoy it. You could also make your party potluck, and suggest that guests bring a dish or dessert.
Here are a few recipes to get you started.
1 small can crushed pineapple
1 small can white crabmeat
1 8-oz. package of cream cheese or light cream cheese
Cocktail Sauce (either bought or homemade)
Ritz or Town House type crackers
Place cream cheese in a bowl. Drain the crabmeat and place in bowl with cream cheese. Mix the cream cheese and crabmeat together with a hand mixer. Drain the crushed pineapple and add to the crabmeat mixture and mix altogether. For homemade cocktail sauce, mix together some ketchup, fresh lemon juice and horseradish. Serve with crackers and cocktail sauce for a great marriage of flavors!
Chicken Nugget Medley
Boneless chicken breasts (about 3 – 5 lbs.) trimmed and pounded for tenderness
5 garlic cloves, minced
1/2 cup extra virgin olive oil
Vegetable oil or olive oil for frying
Chef Prudhomme Blackened Redfish Magic — or blackened seasoning of your own
Balsamic Vinaigrette (recipe below)
Salt & pepper
Start by pouring the olive oil into a glass measuring cup. Add the garlic and place in microwave. Cook for 25 seconds twice (not 50 seconds once). You will need this for all of the different flavors. Make sure all of the chicken is dry by dabbing it with paper towels.
For garlic chicken, brush some garlic olive oil over several chicken breasts and season with the blackened seasoning. Let sit for a while, and then grill until firm, being careful not to overcook.
For barbecue chicken, brush some garlic olive oil over several chicken breasts and season with salt & pepper. Grill for several minutes on each side, until firm, being careful not to overcook. Brush with barbecue sauce when turning over.
For marinated grilled chicken, season with salt & pepper. Pour the remaining garlic olive oil mixture over the chicken. Pour some of balsamic vinaigrette (recipe below) over the chicken breasts and mix until the chicken is fully coated. Allow to marinate for at least 30 minutes, but no longer than 1 hour. Grill for several minutes on each side, until firm, being careful not to overcook.
For breaded chicken, beat egg in a dish and add a dash of water, pour some flavored bread crumbs onto a plate or tray, season chicken with some salt and pepper. Dip chicken into egg mixture and coat with bread crumbs. Fry in a frying pan with a little oil until firm, being careful not to overcook. Place on a paper towel when done and dab with paper towel to remove excess oil from the chicken.
With cooking shears or sharp knife, cut all types of chicken into bite-sized pieces and place on tray. You can add some of your favorite dipping sauces — honey mustard, extra BBQ sauce, etc.
1/4 cup balsamic vinegar
Juice of 1/2 fresh lemon
1 garlic clove
1/2 teaspoon Dijon mustard
1/2 cup light olive oil
Salt & Pepper to taste
Place all ingredients in a small food chopper or processor. Blend until emulsified (Emulsify means combining two liquids together which normally don’t mix easily and creating a thick, totally blended mixture).
Marinated Flank Steak
1/4 cup fresh lime juice (about 3 limes)
1 orange, juiced
3 tablespoons balsamic vinegar
1 tablespoon brown sugar
3 garlic cloves, minced
1/2 cup olive oil
Montreal Steak Seasoning (can be found in the spice section of your grocery store), or coarse salt and freshly ground black pepper
1 (2-pound) flank steak, trimmed
Mix together all ingredients except seasonings and steak. Trim the fat off the steak and season it with either the Montreal Steak seasoning or coarse salt and pepper. Place steak in a container that has a cover and pour the marinade over the steak. This can be done either over night or at least several hours prior to grilling. Turn the steak periodically to ensure full marinating. Grill for 5 to 7 minutes on each side until medium-rare. You can add a small amount of butter when the meat is done, just to richen up the flavor a bit. Let rest 10 minutes. Slice the steak against the grain, into thin slices.