Come get super bowl ready with Brooklyn Decker and I! Easy recipes for the big day! #hometailgate #camilascode #superbowl50
Posted by Camila Alves on Wednesday, January 27, 2016
Living in Texas, football is less a past time and more a religion. So the Super Bowl is like a second Christmas! When hosting a Super Bowl viewing party, you don’t always have to serve chicken wings and pizza so I wanted to share some recipes for non-traditional as well as healthier snack options. Also, my friend and fellow-Texan mom, Brooklyn Decker, is stopping by to decorate onesies and kids tees for the big game.
SLOW COOKER ASIAN CHICKEN LETTUCE WRAPS
2 pounds ground chicken (not ground chicken breast)
3 cloves garlic, minced
1 red bell pepper, cored and finely chopped
½ cup finely chopped yellow onion
1/3 cup hoisin sauce
¼ cup water
2 tablespoons soy sauce
Salt and freshly ground black pepper
An 8 ounce can of sliced water chestnuts, drained and rinsed
1 and ½ cup cooked white or brown rice
3 green onions, sliced
1 tablespoon rice vinegar and 1 and ½ teaspoon sesame oil (optional)
2 heads iceberg lettuce
Sliced green onion
Place ground chicken and garlic in a skillet and cook until chicken is no longer pink, approximately 10 minutes. Add cooked meat into slow cooker. If you have a slow cooker that has a stove top function, you can cook the chicken in the slower cooker. After chicken is cooked through, add bell pepper, onion, hoisin sauce, soy sauce, ¼ cup of water, ½ teaspoon salt and ½ teaspoon pepper and toss mixture. Cover and cook on low heat for 3 to 4 hours until chicken is tender.
Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through, approximately 3 – 5 minutes. Season with additional salt as desired. Separate iceberg lettuce leaves and serve with chicken filling and optional toppings.
2 pounds good-quality, lean ground-beef or lamb
2 tablespoons neutral vegetable oil (divided)
2 cups bulgur wheat (trigo para quibe), dry
2 large eggs beaten
2 tablespoons Italian parsley, finely chopped
3 tablespoons fresh mint, finely chopped
4 large cloves garlic, minced (divided)
Salt and pepper to taste
2 tablespoons of mayonnaise
Pour the bulgur wheat into a large mixing bowl. Pour 2 cups of room-temperature water over it. Let stand for approximately 45 minutes, or until all the water is absorbed.
Heat 1 tablespoon of vegetable oil (divided) in a frying pan over medium high heat. Add the 1.5 pound of ground meat, half of the chopped garlic and salt and pepper to taste. Cook, breaking apart the meat, until the meat loses all traces of pinkness and the mixture moisture has evaporated. Remove from heat, and stir in half of the parsley. Reserve.
In the mixing bowl, add the remaining half pound of ground meat to the bulgur wheat and beaten eggs. Stir in the remaining parsley and chopped garlic, the mint, and salt and pepper to taste. Mix with hands until you have a mass. The mixture should be very homogeneous, so be sure to mix very well.
Remove approximately 3 tablespoons of the meat-bulgur mix from the mixing bowl and roll into a ball shape in your hands. Cup the ball in the palm of one hand, and with the other, form a pocket in it. Fill the pocket with the cooked ground meat, then close the pocket over this mixture. Reform into a football shape in your hand. Place the completed kibbeh on a cookie sheet, then continue this process until you have used all of the mixture. Reserve. Place cookie sheet in freezer for 20 minutes.
Heat the oil in a deep-fryer or deep frying pan until it is hot but not smoking. Fry the kibbehs a few at a time (don’t overcrowd the fryer) until they are dark brown and crisp on the outside. Remove to a cookie sheet lined with paper towel, to drain excess oil. Continue until all the kibbehs have been fried.
Using a plastic bag, add about 2 tablespoons of mayonnaise. Cut a very small corner off the bag, approximately one-eight of an inch. Gently squeeze bag and pipe mayonnaise onto kibbehs to make “football laces.”
Serve immediately, with lemon wedges and tzatziki saucen or hot sauce!
BUFFALO CHICKEN CRESCENT RING
5 ounces of cream cheese (half of and 8 oz. package), softened
¼ cup hot sauce
2 and ½ cups chopped cooked chicken (half inch pieces)
1 cup shredded Cheese of your choice
2 cans (8 ounces each) of Pillsbury™ refrigerated crescent dinner rolls
1/3 cup crumbled blue cheese
Blue Cheese Dressing
1/3 cup crumbled blue cheese
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon of cider vinegar or red wine vinegar
ground black pepper to taste
Pre-heat oven to 375°F. In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese until combined.
Unroll both cans of dinner roll dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring.Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a wreath.
Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring is full.
Gently separate dough perforations on top until filling peeks through. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool for 10 minutes before cutting into serving slices.
Top with blue cheese crumbles.
Serve with blue cheese dressing
Photos by Lorianne DeVita