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Yummy Super Bowl Recipes
Addicting sweet and spicy mixed nuts
These are so simple, yet pack a punch. Paired with a beer or margaritas, they are the perfect, sweet, salty, and spicy treat everyone needs to cheer on their team.
1/8 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
2 tablespoons light brown sugar
8 oz. unsalted cashews
8 oz. unsalted almonds
Preheat oven to 400 degrees. In a large bowl, combine all ingredients. Spread evenly over a baking sheet. Bake for about 10 minutes or until the brown sugar is melted and you can smell the aroma of warm mixed nuts toasting. Remove from oven and allow them to cool before serving. Serve with plenty of beer!
1 (15-ounce) can refried beans
2 tablespoons hot sauce
Extra-virgin olive oil, for drizzling
4 scallions, cut into 1 inch pieces
1 (16 to 18 ounce) jar green chili or tomatillo salsa
2 tablespoons chopped cilantro, a palm full, chopped
1 (15-ounce) can black beans
2 teaspoons ground cumin, 2/3 palm full
1 (16 to 18 ounce) jar chipotle salsa
2 cups sour cream
1 lime, zested and juiced
2 ripe avocados
2 cloves garlic, finely chopped
1 lemon, juiced
1 jalapeno, seeded and finely chopped
2 plum tomatoes, diced
Pimiento stuffed jumbo Spanish olives, chopped
Tortilla chips, buy 2 sacks in 2 different colors/varieties
Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.
Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.
Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.
Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.
Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.
1 pound beef tenderloin, cut into 2-inch strips
20 wooden skewers, soaked in water 30 minutes
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1/2 lemon, juiced
Vegetable oil, for grilling
Cilantro leaves, for garnish
Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that it stays in place while grilling. Combine yogurt, ginger, garlic, curry powder, and lemon juice in a shallow platter and stir to combine. Place the beef skewers into the yogurt marinade and turn them until they are well coated. Cover and let the meat marinate in the refrigerator for up to 2 hours.
Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve piled on a large platter garnished with cilantro
Green Bean Fries
For the Dip:
1/2 cup ranch dressing
1/2 cup peeled, seeded,chopped cucumber
1 tablespoon horseradish, drained
1 tablespoon milk
1 teaspoon distilled white vinegar
2 teaspoons wasabi powder (found in the spice aisle or with the Asian foods)
Pinch of cayenne pepper
For the Beans:
2 cups low-sodium chicken broth
1/2 pound green beans, trimmed
1 large egg
1/2 cup milk
1 cup instant flour (such as Wondra)
1 cup breadcrumbs
1/4 teaspoon onion powder teaspoon garlic powder
Pinch of cayenne pepper
Kosh er salt and freshly ground black pepper
Peanut or vegetable oil, for frying
Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in a blender until smooth. Cover and refrigerate until ready to serve.
Prepare the beans: Fill a large bowl with ice water. Bring the broth to a boil in a saucepan over high heat. Add the green beans and cook until tender, about 5 minutes. Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking. Let cool in the water, then drain and pat dry.
Whisk the egg and milk in a shallow bowl. Put 1/2 cup flour in another shallow bowl. Combine the breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne, and salt and pepper to taste in another bowl.
Line a baking sheet with parchment paper. Toss the green beans in the flour and shake off the excess. One at a time, dip the beans in the egg mixture, dredge in the breadcrumb mixture and lay on the prepared baking sheet. Freeze until the coating is set, about 30 minutes.
Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the green beans in batches until golden brown, 1 to 2 minutes. Transfer the beans with tongs or a skimmer to a rack or paper towels to drain. Serve with the dip.
One more... Set and forget..
Slow Cook Spinach Dip
Mix 1 cup grated smoked mozzarella, 1/2 cup grated parmesan, 8 ounces cream cheese, 1 minced garlic clove, 1 box thawed frozen spinach, 1 jar artichoke hearts, and salt and pepper in a slow cooker. Cover and cook on high, 2 hours.
Traci was born and raised here in the Northwest, and purchased her first home at just 19 years old. She has lived in many different areas of Vancouver and is very familiar with the county. She enjoys ....