Make your Super Bowl party a hit. Keep them munching from kickoff to the final whistle on classic wings and chili, loaded nachos, miniature sweets and more.
Spicy Guacamole and Chips
You can never go wrong with the classic chip and dip pairing, but making it a trio with the option of spicy guac will totally change the game.
You will need:
2 Haas avocados, halved, pitted, and diced in shell
1/2 red onion, thinly sliced
1 jalapeno, finely diced
1/2 bunch fresh cilantro, coarsely chopped
Juice of 1 lime
Kosher salt and freshly ground black pepper
Directions:
Mash the avocados with a fork and combine with the red onion, jalapeno, cilantro, lime juice, salt and pepper.
Crispy Tuna-Cake Sliders with Citrus Slaw
Even though we don't make the healthiest food choices while watching the big game, we won't have to think twice about reaching for another crispy tuna-cake slider. It's healthy and delicous.
You will need:
CITRUS SLAW:
1 red cabbage, shredded
1 1/2 tablespoons raw sugar
1 teaspoon sea salt
1/2 cup fresh parsley leaves, minced
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon poppy seeds
1 lemon, juiced
1 lime, juiced
Freshly cracked black pepper
TUNA-CAKE SLIDERS:
1 tablespoon extra-virgin olive oil
1 rib celery, finely diced
1 red chile, minced
1 clove garlic, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seeds
1/4 teaspoon sea salt
Freshly cracked black pepper
2 cups canned tuna in water, drained
1/3 cup dry breadcrumbs
1/4 cup fresh parsley leaves, minced
1 tablespoon heavy cream
1 tablespoon Dijon mustard
3 green onions, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour, plus more for flouring your hands
Canola oil
8 onion buns
Directions:
To make the citrus slaw: To a large bowl, add the cabbage, 1 tablespoon of the sugar and 1/2 teaspoon of the salt. Toss, cover and refrigerate for 30 minutes to brine. Toss in the parsley right before adding the dressing. Into a jar, add the mayonnaise, Dijon, poppy seeds, lemon juice, lime juice, the remaining 1/2 tablespoon sugar, 1/2 teaspoon salt and lots of freshly cracked pepper. Close the jar and shake until well mixed. Pour the dressing onto the slaw and toss to combine. To make the tuna-cakes sliders: Heat the olive oil in a pan over medium heat. Throw in the celery, chile, garlic, cayenne, celery seeds, salt and freshly cracked pepper and saute for 3 to 4 minutes. Remove from the heat and cool. In a big bowl, add the tuna, breadcrumbs, parsley, cream, Dijon, green onions and egg, and mix. Add the cooled garlic-chile mixture and mix again. Lightly flour your hands and shape the tuna mixture into small patties. Dredge them in flour and then place in the freezer for 10 minutes to firm up. Heat the canola oil to 350 degrees F in a large frying pan. Fry until crispy and heated through, 5 to 7 minutes. Drain. Place a patty onto a slider bun and top with some of the slaw.
Chicken and Waffles with Maple Butter
Another classic pairing that can never go wrong. It's a little bit of sweet and salty, plus crunchy. Yum, yum and yum.
You will need:
1 cup buttermilk
3 tablespoons hot sauce, such as Tabasco
Kosher salt
1 pound boneless, skinless chicken thighs (about 4 thighs), cut into 2-inch pieces
1/4 cup pure maple syrup
1 stick salted butter, softened
Nonstick canola oil spray
2 cups your favorite all-purpose baking mix, such as Bisquick brand
Canola oil, for frying
2 cups all-purpose flour
Freshly ground black pepper
Directions:
Whisk together the buttermilk, hot sauce and 1 1/2 teaspoons salt in a large mixing bowl. Add the chicken and turn to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours and up to overnight.
Meanwhile, make the maple butter. Combine the syrup and salted butter in a small mixing bowl. Stir until smooth and creamy. Cover with plastic wrap and keep at room temperature until ready to use.
Preheat the oven to 250 degrees F. Preheat a 6 1/2-inch round waffle iron to medium-high heat and spray with nonstick spray.
Make the waffle batter according to the package directions, and then cook the waffles to desired doneness. Transfer to the oven to keep warm while frying the chicken.
Fill a large Dutch oven halfway with canola oil and heat to 375 degrees F. While the oil is heating up, combine the flour, 1 pinch salt and 1 pinch pepper in a large resealable plastic bag. Seal the bag and shake to combine. Remove the chicken from the buttermilk and transfer to the bag of seasoned flour, letting any excess marinade stay behind in the bowl.
Seal the bag and shake until all of the chicken is evenly coated. Transfer the chicken back into the bowl of marinade, tossing gently to coat. Return the chicken to the seasoned flour, seal the bag and shake again to evenly coat.
Transfer the chicken to a rack set over a baking sheet in a single layer and let sit for 15 minutes. Fry the chicken in batches until golden brown and cooked through, 6 to 8 minutes per batch. Make sure that the oil comes back to temperature after each batch.
Transfer the chicken to a large paper-towel-lined plate using a slotted spoon or tongs to absorb any excess oil. Season liberally with salt.
To assemble, cut each waffle into quarters. Sandwich 1 piece of fried chicken between 2 waffle pieces slathered with the maple butter. Continue to assemble sandwiches with the remaining chicken, waffles and maple butter. Serve immediately with your favorite hot sauce on the side.
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