It's that time of year again, Super Bowl Sunday. I know for those of us who love the sport of football, we have our own eats for the big game. This year I thought I would try some new ones. I think the Sloppy Joe Dip will be easier for little ones than the traditional sandwich. Of course I will have other items as well, this is just three new recipes I thought sounded yummy. I have also included a healthy snack as well. It doesn't matter if you watch the game or not, I think this would be a great quick easy meal. You can also get the kiddos involved, let them be the ones to "dump" the items in. It's also a great time to talk with them about kitchen safety. So, enjoy the game, the people you watch it with, and the food you eat. Remember to eat in moderation! I am looking forward to the commercials.
1 tablespoon vegetable oil
1 pound ground beef chuck
1 small onion, cut into 1/4-inch dice
2 garlic cloves, minced
1 jalapeño, seeded and minced
11/2 cups canned chopped tomatoes with their juice
1/4 cup ketchup
11/2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon celery seeds
Salt and freshly ground pepper
Tortilla chips and sour cream, for serving
In a large skillet, heat the oil. Add the meat, breaking it up with a spoon, and cook over high heat until browned, about 7 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the jalapeño and cook for 2 minutes. Stir in the tomatoes, ketchup, horseradish, Worcestershire sauce and celery seeds. Cover and cook over low heat for 15 minutes. Season with salt and pepper. Transfer the dip to a bowl and serve hot with tortilla chips and sour.
Salted fudge brownies
1 1/2 sticks unsalted butter
2 ounces unsweetened chocolate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa
2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon sea salt flakes
Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
In a large saucepan, melt the butter with the unsweetened chocolate over very low heat (Or in microwave on 50% power for 30 second intervals, stirring between each one until chocolate is melted). Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature.
I have not tried the below recipe, but think I may give it a shot tonight. We have to have something healthy to eat!
Crispy Cauliflower Buffalo Wings
1 1/2 sticks unsalted butter
2 ounces unsweetened chocolate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa
2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon sea salt flakes
Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
In a large saucepan, melt the butter with the unsweetened chocolate over very low heat (Or in microwave on 50% power for 30 second intervals, stirring between each one until chocolate is melted). Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature.
I have not tried the below recipe, but think I may give it a shot tonight. We have to have something healthy to eat!
Crispy Cauliflower Buffalo Wings
Serve bites with a combination of Greek yogurt, lemon, and chives, or serve with your favorite dip.
INGREDIENTS
1 medium head cauliflower, chopped into bite-size pieces
1/2 cup flour
1/2 cup water
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon melted butter
2/3 cup hot sauce
DIRECTIONS
- Preheat oven to 450ºF. In a medium-sized bowl, combine flour, water, garlic powder, and salt. Whisk together until smooth.
- Toss cauliflower into batter, making sure to coat each piece completely, then place battered cauliflower on a lightly greased, nonstick baking sheet. Bake for 15 minutes, tossing halfway through.
- In the meantime, combine melted butter and hot sauce in a large bowl, regularly stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional 25 minutes until it becomes crispy. Allow cauliflower to cool for 15 minutes before serving.
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