Super Bowl ‘Snax’ Appeal – 5 Food Blogger Rec’s for Game Day Snacks

Being from New England, it’s easy to get pretty excited about Super Bowl time. Some of you ready may already be jealous, but we’re not here to talk about how Tom and the Patriots are the most dominant football team of this century on both sides of the Mississippi.

Fact Check: They are.

Instead, we’re here to talk about the real trophy behind football — FOOD.

Food is the driving force behind us not killing each other when defeated by a rival. Food is what calms our nerves when the field goal attempt is a bit too far. Simply said, food is what brings us together. And also maybe cold beer.

To celebrate Tom’s sixth championship — er, I mean the big game, I asked some of my blogger friends about what their favorite Super Bowl recipes were that are sure to please a crowd and alleviate butt hurt losers when their team doesn’t win.

In all seriousness, here are five recipes you can make to WOW your friends while you watch Super Bowl LII tomorrow!

1. BACON BROCCOLI POTATO SPRING ROLLS

By Dan Whalen of The Food in My Beard

Preparation: 40 min.
Cooking: 15 min.
Ready in: 55 min.

INGREDIENTS

3 Yukon Gold Potatoes
1 Small Head of Broccoli
2 Cups Jack Cheese Grated
5 Strips Bacon
2 Tablespoons Butter
1/4 Cup Sour Cream
Salt and Pepper
Spring Roll Wrappers
Oil for Frying

INSTRUCTIONS

1. Bake the potatoes until tender. Roughly chop and add to the food processor. Cook the bacon and add to the food processor. Chop the broccoli and add it as well. Add the cheese and butter. Pulse and add sour cream as needed to make the mixture more smooth, but you want it to remain fairly thick and stable
2. Lay out a spring roll wrapper and add about 1/4 cup of potato filling to it. Roll it up and deep fry at 350 for about 5 minutes until the wrapper is browned but before the filling starts oozing out. Serve with gravy or as-is!

2. BACON WRAPPED KIELBASA

By Leslie of Stress Baking

Prep Time: 10 mins
Cook Time: 40 mins
Yield: 20-30 (depending on size)

INGREDIENTS

Kielbasa
Bacon
Maple syrup
Spicy brown mustard
Chili powder
Toothpicks
A small bowl
A foil lined baking sheet

INSTRUCTIONS

1. Preheat your oven to 350° F. Line a baking sheet with aluminum foil and set aside.
2. Slice kielbasa into 1″ pieces and cut each strip of bacon in half. Keep in mind that you’ll need half as many (whole) slices of bacon as you have kielbasa pieces, so take that into account when you’re prepping since the amount you have many vary.
3. In a small bowl, whisk together mustard, maple syrup and chili powder.
4. Using a basting brush, coat both sides of each bacon slice with your mustard glaze.
5. Wrap each kielbasa slice with each strip of bacon and secure with a toothpick through the center. Place on prepared baking sheet standing on its end (or tilted on the edge of the toothpick if need be).
6. Bake for 30-40 minutes, depending on how crispy you like your bacon.
7. Let cook on baking sheet for a few minutes, then move to a cooling rack to drain excess oil.
8. Serve immediately and enjoy!

3. GAME DAY WINGS, 3-WAYS

By Carrie Reynolds of Flavors of Fresh

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Each Recipe Makes 4 Servings (approximately)

INGREDIENTS

– For Each Recipe: –

2 lbs, chicken wings
½ Cup, coconut flour
1 Cup, almond flour
¼ Cup, coconut milk
2 whole eggs
1 Tablespoon, sea salt
1 Tablespoon, black pepper
3 Tablespoons, olive oil (or desired cooking oil)

– For Classic Chicken Wings –

2 Tablespoons, onion powder
1 Tablespoon, garlic powder
1 Tablespoon, chili powder

– For Buffalo Chicken –

1 Cup, hot sauce (sugar-free for paleo-friendly)
3 Tablespoons, ghee/clarified butter
½ Tablespoon, garlic powder
½ Tablespoon, chili lime seasoning
1 Teaspoon, coconut aminos

Place ingredients in medium-sized saucepan on stove top over medium heat and whisk together until smooth (1-2 minutes). Remove from heat and set aside.

– For Honey Garlic Lime Chicken –

1 Cup, raw honey
1 Lime, juiced (plus 1 sliced for garnish if desired)
2 Tablespoons, coconut aminos
2 Tablespoons, minced garlic
1 Tablespoon, chili powder
1 Tablespoon, sesame seeds (plus 1 tablespoon for garnish if desired)
Chives for garnish, thinly sliced

Place all ingredients in mixing bowl and whisk together until smooth.

INSTRUCTIONS

1. Preheat oven to 425 degrees fahrenheit.
2. Rinse wings under cold water and pat dry with paper towel.
3. In a medium-sized mixing bowl add coconut flour, almond flour, and salt and whisk together until combined For classic wings, add onion powder, garlic powder and chili powder to this mixture
4. In a separate medium-sized mixing bowl, add eggs and coconut milk and whisk together until combined.
5. Dip chicken wing into flour mixture, then egg mixture, then dip into flour mixture a second time. Place coated chicken on wire rack over a foil-lined baking sheet and repeat these steps until all pieces are coated in the mixture.
6. Bake at 425 degrees for 25-30 minutes, until fully cooked and the skin starts to turn golden and crispy.
7. For the honey garlic lime, and buffalo chicken recipes continue with steps 7-8. For classic wings, skip to step 9.
8. Dip chicken in the sauce/glaze (either buffalo sauce or either honey garlic lime glaze) and place back on wire rack, saving about 1/3 of the sauce/glaze for later.
9. Continue to bake for approximately 10 minutes in oven.
10. Preheat olive oil in a large skillet on the stove top. The oil should fully cover the bottom of the pan.
11.  Remove chicken from the oven and place in preheated skillet for 2-3 minutes on each side, until chicken begins to brown.
12.  Remove chicken from skillet and drizzle with remaining sauce.
13. Optional: place chicken back in oven for 5 minutes to allow sauce to cook down if desired.
14. Let chicken cool for 5 minutes (this will allow the chicken to get more crisp and juicy).
15. Serve hot with paleo ranch sauce (recipe below), celery, and enjoy!
16. For the Honey Garlic Lime Chicken recipe, garnish with chives, lime and extra sesame seeds if desired.

PALEO RANCH SAUCE INGREDIENTS

1/2 cup, mayo
1/3 cup, full fat coconut milk (drain liquid from can and use solid/fat of milk)
1 Teaspoon, garlic powder
1 Teaspoon, onion powder
2 Teaspoons, dried chives
2 Teaspoons, parsley
1 Teaspoon, dried dill
1 Teaspoons, fresh lemon juice
Salt to taste

PALEO RANCH SAUCE INSTRUCTIONS

1. Whisk together all ingredients until smooth.
2. Serve with wings and enjoy!

4. FIRE ROASTED POBLANO QUESO DIP

By Lauren of Hunger|Thirst|Play

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

INGREDIENTS
2 poblano peppers
1 jalapeno pepper
½ yellow onion, diced
1 ½ teaspoons minced garlic
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
3 tablespoons all purpose flour
1 ¾ cup milk
4 ounces Colby jack
4 ounces sharp cheddar

INSTRUCTIONS

1. Roast the poblano peppers. Gas Stove Top: set the burner on low and roast each side of the pepper top to bottom. The peppers will char. Set on a plate and cover with plastic wrap. Let sit for 15 minutes to cool down. The sweat will help the skin to peel from the pepper. Grill:. Follow the same instructions as the gas stove top. Oven: Preheat oven to 450°F. Rub the peppers with olive oil and roast on a baking sheet for 35 to 40 minutes until skins are wrinkled and charred. Wrap with plastic wrap and cool for 15 minutes then remove the skin.
2. Remove the tops, seeds and ribs from the poblano peppers. Dice into 1/4 to 1/2 inch pieces and set aside.
3. Cut the jalapeño pepper in half, removing the top, seeds and ribs. Finely mince.
4. In a skillet melt the butter and olive oil over medium heat.
5. Stir in the diced onion and cook until translucent. Add garlic and peppers, cook for 1-2 minutes until fragrant.
6. Reduce heat to low. Sprinkle flour over the peppers and onion and stir until well coated.
7. Slowly pour in milk, whisking continuously. Mixture will thicken, whisk until smooth. Turn off heat and whisk in grated cheese until smooth and creamy.
8. Serve immediately with tortilla chips or crunchy vegetables.

5. SUPER BOWL SAM 76 Cupcakes

By Lizzie of Flour de Liz

Prep Time 15 minutes
Cook Time 25 minutes
Servings 24 cupcakes

INGREDIENTS
– Cupcakes –
3 sticks butter
3 cups sugar
5 eggs
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup Sam 76

– Icing –
1 cup brown sugar
1 stick butter
1/3 cup Sam 76
4 cups powdered sugar

INSTRUCTIONS
– Cupcakes –

1. Preheat oven to 350 F. Line cupcake pan with paper liners.
2. Cream butter and sugar till very light and fluffy.
3. Add eggs one at a time, incorporating after each.
4. Combine the remaining dry cupcake ingredients (flour, baking powder, salt) in one bowl, and add alternating dry ingredients and beer until both are fully incorporated.
5. Fill cupcake liners most of the way to the top and bake for 20-25 minutes, until a toothpick comes out clean and the edges are golden brown.
6. Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely.

– Icing –

1. Cream butter and sugar till very light and fluffy.
2. Add beer and powdered sugar and mix until well combined.
3. If you need to thicken the icing, add more powdered sugar. If too thick, add more beer!

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