Easy Super Bowl Recipes to Enjoy during NFL Final Game

Meatballs

This is it! What the NFL season boils down to every single year, one of the biggest sporting events in the world—the Super Bowl! But you don’t want to spend the entire NFL final game in the kitchen, right? You want to enjoy the Super Bowl food and enjoy the company of your friends and buddies.

We know where you’re coming from, so we’ve put together a list of easy Super Bowl recipes so you can have great snacks for Super Bowl 2017 and still manage to catch every touchdown. These Super Bowl recipes are just the ticket for a fun game day!

Babaganoush
Babaganoush

Ingredients:

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1 large eggplant (about 1 pound), 1 clove garlic, minced, 1/4 teaspoon salt, 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish, 2 tablespoons tahini, 2 tablespoons lemon juice.

Instructions:

Preheat oven to 450 Fahrenheit.

Pierce the eggplant with a fork and place on a foil-lined cookie sheet. Bake the eggplant until it is soft inside, about 20 minutes; or if you would prefer, you can also grill the eggplant.

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Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until it is smooth, and then transfer to a medium bowl.

On a cutting board, mix the garlic and 1/4 teaspoon salt with the flat side of a knife until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste.

Chinese Five-Spice Grilled Chicken

Spice Grilled Chicken

Ingredients:

¼ cup dry sherry, 1 tablespoon Asian sesame oil, 1 teaspoon Chinese five-spice powder, ¼ teaspoon ground red pepper, 1 cut-up (8 pieces) chicken, ⅓ cup hoisin sauce, 1 tablespoon soy sauce, 1 teaspoon sesame seeds.

Instructions:

Combine sherry, sesame oil, five-spice powder, and ground red pepper in a large bowl and stir.
Add the chicken and toss until coated evenly with mixture. Cover bowl and let stand for 15 minutes at room temperature, turning chicken occasionally.

Preheat gas grill for covered direct grilling over medium heat or prepare charcoal fire.

Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of the chicken is pierced with the tip of a knife, turning pieces over once and removing pieces to platter as they are done.

Mix hoisin sauce and soy sauce in a bowl. Brush hoisin sauce mixture all over the chicken and return to grill. Cook 4 to 5 minutes longer or until glazed, turning once. After the chicken is done, garnish with sesame seeds.


Super Bowl 51 Dessert/Appetizer Plates

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Pork & Apple Sausage Rolls

Ingredients:

1 leek, 1 Royal Gala apple, 4 sprigs of fresh thyme, 1lb ground pork, ½ teaspoon mustard seeds, 1 lb puff pastry, 1 large free-range egg.

Instructions:

Preheat the oven to 400º Fahrenheit.

Dice the leeks, core and dice the apple, and then pick the thyme leaves.

Combine the pork, leek, apple, thyme leaves and mustard seeds in a bowl. Season and set aside.

Roll out the pastry to approximately 1cm thick and 30 x 34cm. Halve lengthways and place a strip of the meat filling down the center of each.

Brush the edges with beaten egg, roll up and seal. Brush with more egg, then cut each strip into 3 rolls.
Score the tops and bake for 20 minutes, or until golden and cooked through.

Buffalo Chicken and Ranch Pizza

Chicken Pizza

Ingredients:

3/4 cup part-skim ricotta cheese, 1/4 cup ranch dressing, 1/2-lb. ball pizzeria dough, 1/2 cup hot sauce, 3 tablespoons unsalted butter, melted, 1 tablespoon white (distilled) vinegar, 3 cup shredded rotisserie chicken meat (about 12 oz.), 2 ounces blue cheese, crumbled.

Instructions:

Preheat oven to 475 Fahrenheit. Mix together ricotta cheese and ranch dressing; spread all over dough. Bake 15 minutes.

Whisk hot sauce, butter, and vinegar in a medium bowl; add chicken, tossing to coat. Scatter chicken over the ricotta mixture, and top with blue cheese.

Bake 20 to 25 minutes or until bottom of crust is golden brown. Garnish with green onions.

Slow Cooker Meatballs

meatball

Ingredients:

½ cup panko bread crumbs, 2 ounces Parmesan cheese, ⅓ cup chopped fresh flat-leaf parsley leaves, ⅓ cup milk, 1 large egg, 7 clove garlic, 2 lb. 85-percent lean ground beef, ½ lb. Italian sausage, canola oil, 1 medium sweet onion, 2 tablespoons olive oil, 2 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, 1 can crushed tomatoes, 1 can diced tomatoes, 1 can tomato sauce, 2 teaspoon sugar, 1 small bunch fresh basil.

Instructions:

Preheat oven to 425 degrees F. Combine panko, Parmesan, parsley, milk, egg, and 3 garlic cloves in a bowl; let stand 10 minutes. Add beef and sausage; gently combine using your hands. Shape into small balls.

Line a rimmed baking sheet with foil and lightly grease with canola oil. Place meatballs on baking sheet and bake until browned, 15 minutes. Drain well.

Combine onion, olive oil, Italian seasoning, red pepper, and remaining 4 garlic cloves in a microwave-safe bowl. Microwave, stirring once, until onion is tender, 3 to 4 minutes.

Combine onion mixture, crushed tomatoes, diced tomatoes, tomato sauce, and sugar in the bowl of a 6-quart slow cooker. Gently stir meatballs into sauce. Cover and cook on low, until the flavors, are combined, 8 to 9 hours. Stir in basil.


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Sources:
Krieger, E. “Babaganoush,” Food Network, http://www.foodnetwork.com/recipes/ellie-krieger/babaganoush-recipe.html
Oliver, J. “Pork Apple Sausage Rolls”, Jaime Oliver.com, http://www.jamieoliver.com/recipes/pork-recipes/pork-apple-sausage-rolls/
Cairns, M. “Slow Cooker Meatballs,” Country Living, February 5, 2015, http://www.countryliving.com/food-drinks/recipes/a5412/slow-cooker-meatballs-recipe-clx0215/