I don’t know about your family, but sports are a big part of mine, and football especially, talks loud in my house. Even though my team didn’t make it to the Super Bowl, I’m sitting here writing with my Red Skins shirt on and looking at the Redskins nightlight on the wall, a little heartbroken, but Super Bowl will still be highly celebrated and bet on in my home this Sunday.
So you know we have the staples of a football party and I don’t even need to mention to you what they are, but I wanted to share a couple of simple and fun options that are healthier than your Queso to go with your “Staples”.
Now, I prefer to keep most of the food healthy and have freedom on the cocktailing. I share the DeVita Margarita on this post, which has no sugar and only three ingredients, but I must warn you add extra ice and drink plenty of water with it. Let me know what you think of the ideas and share with me what you’re cooking for the Super Bowl day.
Herbed Feta Dip
6 ounces feta
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped fresh mint
2 tablespoons finely chopped fresh dill, plus torn sprigs for serving
Kosher salt and freshly ground black pepper
Olive oil – For drizzle
Blend feta and a splash of water (I used about 1/8 cup) in a food processor. Transfer to a medium bowl and mix in parsley, mint, and chopped dill; season with salt and pepper. Drizzle with oil and top with dill sprigs.
Serve with cut vegetables, tortilla or pita chips.
Avocado Tomatillo Salsa
1 large Hass avocado, halved and pitted
6 small tomatillos (about 9 ounces), husks removed, rinsed and quartered
2 jalapeños, seeded
1 cup cilantro leaves, packed
2 green onions
1 small garlic clove
1/4 cup freshly squeezed lime juice
1 tablespoon freshly squeezed orange juice
freshly ground pepper
In the bowl of a food processor, combine the avocado, tomatillos, jalapeños, cilantro, green onions, and garlic and process for about 10 seconds, or until creamy but still chunky.
Transfer the salsa to a medium bowl, stir in the lime juice, orange juice, and season with salt and pepper. Cover and chill well before serving.
Serve with tortilla chips.
Inspired by Food & Wine
Buffalo Chicken Dippers
12 wooden skewers
1 tablespoon cornstarch
1/3 cup hot sauce, divided (Or your favorite based on your desired heat level)
1 pound chicken tenders, cut into strips
1/2 cup crumbled blue cheese
1/2 cup fat-free blue cheese dressing (or your favorite blue cheese dressing)
4 carrots, cut into sticks
4 celery stalks, cut into sticks
Soak skewers in water 15 minutes.
Heat broiler; line broiler pan with aluminum foil.
In a bowl, stir cornstarch into 1 tablespoon hot sauce until smooth; stir in remaining hot sauce.
Add chicken; toss to coat. Let marinate for 30 – 60 minutes.
Thread chicken lengthwise on skewers; reserve remaining hot sauce mixture.
Place chicken in pan so skewers hang off edge; cover exposed sticks with aluminum foil.
Broil 4 minutes. Turn chicken; brush with remaining sauce.
Broil until chicken is cooked through, 4 to 5 minutes.
In another bowl, combine blue cheese and dressing.
Serve chicken with celery sticks and blue cheese dipping sauce.
Inspired by Epicurious
Inspired by Epicurious
Mini Buffalo Chicken Balls or Footballs
4 tablespoons (1/2 stick) unsalted butter
1/3 cup Frank’s RedHot Sauce or any other favorite hot sauce as spicy or mild as you like.
1 pound ground chicken, preferably thigh meat
1 large egg
1/2 celery stalk, minced
3/4 cup bread crumbs
1 teaspoon salt
Preheat the oven to 450°F.
Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.
Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
Roll the mixture into round, 3/4 -inch balls, making sure to pack the meat firmly. Chill the meat mixture for one hour. Makes it easier to roll the meatballs or form into footballs. Place the balls or formed footballs on parchment covered baking sheet.
Roast for 15 to 20 minutes, or until the meatballs are firm and cooked through.
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
*You can use your favorite dipping sauce and to make the strings on the football, you can use any white color dressing you already have in your refrigerator. I added the dressing into a zip lock bag and snipped a small corner off to pipe the lines on the football.
Serve with extra hot sauce or blue cheese.
Inspired by Epicurious
DeVita Margarita Recipe
1 jigger of Tequila
½ teaspoon Grand Marnier or Cointreau
½ lime cut into two pieces (muddled)
Muddle the two pieces of lime in glass. Add ice, tequila and Grand Marnier. Mix and serve with wedge of lime on side of glass.
**Please note, these are strong cocktails, you can add extra ice or sparkling water if you prefer.