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11 Flavor-Packed Recipes For Super Bowl Sunday

11. Cheeto-Crusted Jalapeño Poppers With Bacon

cheetosjalapenopoppers

From Food52. Cheetos, jalapeño, and bacon? Perfect Super Bowl food.

Makes 16

4 strips bacon, cooked and chopped
4 ounces or 1/2 cup chopped pimientos or roasted red pepper
6 ounces cream cheese
1 cup shredded smoked gouda
1/2 cup shredded sharp cheddar
1 dash cayenne pepper
1 dash paprika
8 jalapeños, stemmed, cut lengthwise, and with the seeds removed
1/2 cup flour
Salt and pepper, to taste
2 eggs
2 tablespoons milk
5 cups cheetos, ground in a food processor
Oil, for frying

Make the filling by combining the first seven ingredients.
Stuff the jalapeño halves with the filling and place on a baking sheet lined with parchment.
Set up three bowls. In the first, mix together flour with a pinch of salt and a few cracks of pepper. In the second, beat the eggs with the milk, a pinch of salt, and a few cracks of pepper. In the third, place the Cheeto crumbs.
Coat the stuffed peppers in flour, the egg mixture, and then the cheeto crumbs.
Deep fry at 365º F for two minutes each or bake at 350º F for 30 minutes.

Here’s a more detailed walk-through.

10. Srirachannaise

Srirachannaise

Mayonaisse + sriracha. Simple, delicious, and versatile. You can use it as a dipping sauce or even a spread! From Food52.

2 tablespoons mayonnaise
1 tablespoon Sriracha Hot Chili Sauce

In a small bowl, combine the Sriracha sauce and mayonnaise. Mix until well blended. Add more or less of the ingredients to suit your taste.

For a bigger batch, just add mayonnaise and Sriracha in a 2:1 volumetric ratio.
There’s also a recipe for fries that goes along with it.

9. Grilled Corn Guacamole

roastedcornguacamole

From one of my favorite food blogs, The Pioneer Woman.

3 ears Corn, Shucked
6 whole Avocados, Diced
1 whole Large Tomato, Diced
1/3 cup Onion, Finely Diced
2 cloves Garlic, Finely Minced
2 Tablespoons Diced Fresh Jalapeno
1 whole Lime, Juiced
1/2 teaspoon Kosher Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro Leaves

Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.

Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.

In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.

There’s another recipe for a version of guacamole with pico de gallo folded in.

8. Barbecue Shredded Chicken

pulledBBQchicken

This is one of my favorite recipes because it’s so easy to customize and use in many different ways. Also, I’m not a fan of traditional pulled pork. And you can do it in a slow cooker. It’s from theKitchn.

8 to 10 servings
3 to 4 pounds boneless skinless chicken thighs, or a mix of thighs and breasts
Olive oil
1 large onion, diced
2 (or more) cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons salt
Freshly ground black pepper
12 (1 1/2 cups) ounces barbecue sauce, store-bought or homemade, plus more for serving

Remove the chicken from its packaging and pat it dry.

In a Dutch oven or heavy pot (with a lid) heat a drizzle of olive oil over medium heat. Cook the onion and garlic for 5 minutes or until quite soft. Add the smoked paprika and stir. Add the chicken piece by piece, stirring to mix well with the onion. Stir in the salt and a few generous grinds of black pepper. Pour in the barbecue sauce and bring to a simmer. Turn off the heat.

Pour it all into a slow cooker. Cook for 5 to 7 hours on LOW. If desired, you can lift out the chicken and reduce the sauce in a separate pan on the stove top, but this may not be necessary; it simply depends on your preference.

Use two forks to shred the chicken finely.

Serve with buns, slaw, avocado, and extra barbecue sauce on the side.

We have a lot of notes for this one! It’s definitely fine to do it with all boneless skinless chicken breasts. We need to stir it about once every hour or our slow cooker burns what meat is on the bottom. Also, instead of taking out the chicken and reducing the sauce over the stove, you can simply crack the lid on the slow cooker so it’s half open (we just turn the lid 90 degrees) for the last 30 minutes to an hour and the sauce thickens right up.

They also have instructions for making it in the oven.

Our favorite sauces are all from Buffalo Wild Wings. You can buy them in the store or online; just click on signature sauces on the left-hand side. We’ve used Asian Zing, Teriyaki, Mango Habanero, Jammin-Jalapeño, Spicy Garlic, and Thai Curry. Thai Curry isn’t listed on the site, but it’s still sold in our local store. You can also find it on Amazon.

One of my favorite things to do is to make this without the paprika and with the Thai Curry sauce from Buffalo Wild Wings, and to eat it with coconut rice.

For coconut rice, our recipe is:

1 cup jasmine rice, well rinsed
1 15 oz can coconut milk
1 15 oz can of water (use the coconut milk can)
1/4 tsp salt
1/4 cup sugar

Add coconut milk, water, sugar, and salt to a pot. Bring to a boil. Add rice and bring to a simmer. Reduce heat and simmer, uncovered, stirring frequently, for about 20 minutes or until the rice is tender.

Sometimes we need to add a little water if the rice is undercooked but most of the liquid has been absorbed.

I’ve also been able to do this in a rice cooker using the white rice setting and just adding everything, stirring once in middle to make sure the bottom doesn’t become light brown.

7. Spicy Black Bean Hummus

spicyblackbeanhummus

This is a recipe I make a lot throughout the year. I double the garlic and opt for a large jalapeño. From myrecipes.

1 garlic clove, peeled
2 tablespoons fresh lemon juice
1 tablespoon tahini (roasted sesame seed paste)
1 teaspoon ground cumin
1/4 teaspoon salt
1 (15-ounce) can black beans, rinsed and drained
1 small jalapeño pepper, chopped (about 2 tablespoons)
Dash of crushed red pepper
2 teaspoons extra-virgin olive oil
Dash of cayenne pepper

Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with cayenne pepper.

It’s healthy, flavorful, and a great snack. Carrots, celery, pita chips, and tortilla chips go great with it. I’ve also used the black bean hummus to make a pseudo bean quesadilla by just putting some sliced pepper jack on top and baking it between two flour tortillas. Yum!



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