Super Tasty, Super Easy Super Bowl Recipes
Get ready for game day with these easy and yummy food and drink recipes.
SuperBowl XLVI (that’s 46 for most of us) is happening this Sunday. Whether you’re a Giants or a Patriots fan we have food that’ll please both camps! The game kicks off Sunday, 6:30 pm EST on NBC.
If you need to brush up on your Super Bowl trivia, check out the official NFL site. There’s oodles of information there, including who’s performing on the halftime show.
We’ve got healthy recipes that taste decadent. They’re also easy to make! Try a few or all of them for Sunday.
Basil Hayden’s® End Zone
(serve in a pitcher)
12 parts Basil Hayden’s® Bourbon
36 parts Light Beer
12 parts Frozen Lemonade
1. Mix all ingredients well in a pitcher.
2. To serve, pour into a highball glass over ice.
3. Garnish with a lemon wedge.
Basil Hayden’s® Bloody Mary
-1 1/2 parts Basil Hayden’s® Bourbon
-2 dashes of Celery Salt
-2 dashes Worcestershire
-1 teaspoon Wasabi
1. Rim a pint glass with lime juice and celery salt.
2. Fill with ice to the top.
3. Add Basil Hayden’s® Bourbon, celery salt, hot sauce, Worcestershire sauce and wasabi.
4. Fill remainder of the glass with tomato juice. Stir well.
5. Garnish with celery, lime and blue cheese olives.
Yogurt Fruit Dip – created by Regi Hise, Corporate Chef and Director of Culinary Development at Emmi.
Prep Time: 10 minutes
Ready In: 30 minutes
Serves around 10 people
Ingredients for dip:
4 (6 ounce) Emmi Swiss Yogurts, any flavor
3 (8 ounce) containers of Cool Whip, thawed
Fresh fruit slices
Mix the yogurt and the Cool Whip in a bowl, arrange fruit slices on a platter, dip and eat.
Baked Potato Skins – created by Regi Hise, Corporate Chef and Director of Culinary Development at Emmi.
Prep Time: 20 minutes
Cook Time: 15 minutes
Serves: 8 servings
4 cooked baking potatoes
8 slices bacon, cooked and crumbled
2 cups shredded Emmi Roth Le Gruyère
Green onion or chives (optional)
BBQ Sauce or Salsa (optional)
1. Preheat the oven to 350° F.
2. Cut each potato in half and scoop out ½-inch of the inside and reserve for other future usage.
3. Place shredded cheese and bacon on top of the halves. Grease pan to prevent burning. Bake in the oven for 15 minutes, or until cooked.
4. Garnish with sour cream and chives. Serve with BBQ sauce or Salsa to dip.
For more healthy yogurt and cheese recipes, please check out the Emmi site.
Teriyaki Chicken Wings with Hot Mango Dipping Sauce
Created by Registered Dietitian Sarah Ladden
Brushing several times with an all-natural sauce gives these baked wings intense flavor and crunchy skin. The chile-spiked fruit dipping sauce makes the perfect partner.
1/2 cup reduced sodium soy sauce
1/2 cup reduced sodium chicken broth
1/4 cup mirin (Japanese rice wine)
1/3 cup Stevia In The Raw ® Baker’s Bag
2 tablespoons defrosted orange juice concentrate
2 garlic cloves, sliced lengthwise
3/4-inch fresh ginger, in 3 slices
16 chicken wings, about 3 1/4 pounds
In small saucepan, combine all the sauce ingredients. Boil sauce over medium-high heat for 10 minutes. Cool sauce to room temperature. If desired, remove garlic and ginger, transfer sauce to tightly covered container, and refrigerate for up to 24 hours.
Preheat oven to 425° F. Line baking pan, 15” x 11” or larger, with foil. Coat 2 (10” x 10”) wire racks with cooking spray and set in the pan, overlapping them.
Cut off first joint of chicken wings and discard. Arrange wings in prepared baking pan in one layer, smooth side up. Bake wings for 10 minutes. Brush wings on both sides with sauce and bake, smooth side up, for 5 minutes.
Brush with sauce again and bake, underside up, for 5 minutes. Brush wings a third time and bake, smooth side up, for 5 minutes. Brush wings again, and bake, underside up, for 10 minutes. Reduce oven to 400° F. Brush tops of wings with sauce and bake, topside up, for 10 minutes.
Arrange wings on serving plate. Discard any remaining sauce. Serve accompanied by Hot Mango Dipping Sauce.
Dipping Sauce ingredients
1 cup diced fresh mango
2 tablespoons brown mustard
2 tablespoons orange marmalade fruit spread
2 packets Stevia In The Raw®
1 tablespoon fresh lime juice
1 /8 teaspoon cayenne pepper
1 /2 teaspoon salt
1 /8 freshly ground pepper
2 tablespoons chopped scallions
In mini-food processor, whirl all sauce ingredients except scallions together until smooth. Transfer sauce to bowl and garnish with scallions. Makes 8 (2 tablespoon) servings.
Nutrition Information: Per serving (2 wings plus 2 tablespoons dipping sauce): 127 calories, 2 g fat (<1 g saturated fat), 14 g carbohydrate, 14 g protein, 0 g dietary fiber, 645 mg sodium.
Seedless Grapes Wrapped in Goat Cheese
1/4 pound goat cheese, at room temperature
24 red or green seedless grapes, stemmed, rinsed and patted dry
1/3 cup Honey Bunches of Oats
Directions Divide the goat cheese into twenty-four quarter size balls. With your fingers, mold the cheese around each grape until the fruit is completely covered. Keep cold. Use rolling pin to crush Honey Bunches of Oats. Roll each coated grape one at a time in finely chopped Honey Bunches of Oats until covered. Place in a single layer in a low flat dish, cover and refrigerate until ready to serve. The grapes may be rolled up to 6 hours in advance.
Crunchy Chicken Dippers
Makes 8 Servings
1 pound boneless skinless chicken breasts, cut into strips
4 ½ cups of Honey Bunches of Oats, finely crushed
Preheat oven to 375°F degrees. Beat eggs lightly in shallow dish or pie plate. Dip chicken in eggs, turning over to evenly coat both sides of each strip. In a separate dish or pie plate, coat chicken with cereal.
Place in two cookie sheets covered in non-stick spray. Bake for 25 minutes or until golden brown.
Crunchy Sweet Potato Oaties
Makes 25 servings : 2 per serving
1 can (29 oz.) sweet potatoes, drained and mashed
½ cup flour
½ cup firmly packed brown sugar
½ cup chopped pecans
½ teaspoon ground cinnamon
1 tablespoon melted butter
2 ½ cups Honey Bunches of Oats Cereal, coarsely crushed
Preheat oven to 325°F degrees. Mix sweet potatoes, flour, sugar, pecans, cinnamon and butter in large bowl. Stir in egg (Mixture will be soft). Place cereal crumbs on large plate or in shallow dish. Drop rounded teaspoonful of the sweet potato mixture onto cereal; gently shape into ball while rolling in crumbs until evenly coated on all sides. Place 2 inches apart on baking sheet sprayed with cooking spray. Repeat with remaining sweet potato mixture and remaining crumbs. Bake 20 minutes. Serve warm, or cover and refrigerate for thirty minutes to serve chilled.
For more Honey Bunches of Oats recipes, visit their site.
Hearty sandwiches recipes are up next!