Fly, Eagles, Fly! Enjoy Super Bowl Food without any Penalties!
You’ll love these Super Bowl recipes even if you’re not intellectual enough to love football! Forget the greasy wings and gelatinous dips. For your dining pleasure, I have several spectacular (if I say so myself) recipes for you and your friends. Here are your choices:
Many-layer Mediterranean Dip
Chicken Satay with Thai Peanut Dip
Buffalo Cauliflower with Ranch Dressing
And now for the recipes themselves:
Many-Layer Mediterranean Dip
- 4 cups hummus
- 1 cup plain Greek yogurt
- 1/3 cup red onion or scallions, diced
- 1/2-1 cucumber (preferably seedless), diced
- 1/2 cup jarred roasted peppers, patted dry and diced
- 1 fresh red bell pepper, diced
- 1/2 cup Kalamata olives, halved or diced
- several cherry tomatoes, halved or diced
- 1 Tbl chopped fresh mint
- 2 Tbl chopped fresh dill
- 1/2 cup (2 ounces) feta cheese, crumbled
- 1-4 Tbl extra virgin olive oil or vinaigrette
- Slather the hummus on a big platter.
- Slather the yogurt on top of the hummus, leaving a border of hummus on the outside (it looks better that way)
- Cover with diced onion and cucumber, then diced roasted and bell peppers, then diced olives and tomatoes, then mint and dill, then feta.
- Drizzle the olive oil or vinaigrette over the top.
- Serve with pita pieces, preferably warmed up.
Note: If you have leftovers, spoon a big helping of dip onto a piece of pita, and put it in a toaster oven. Heaven.
- Two pounds thin slices of boneless chicken breast (you can save time by buying them this way, or you can buy regular boneless breasts and pound the heck out of them).
- 1 Tbl minced garlic
- 1 Tbl minced ginger
- 1/4 cup soy sauce or tamari
- 1/4 cup rice vinegar
- 1/4 cup dry sherry
- Bamboo skewers, soaked in water for at least 30 minutes
- Cut the chicken into 2-inch pieces (you can make longer slices, but then you’re risking the dreaded double dipping).
- Combine the garlic, ginger, soy, vinegar, and sherry in a pretty big bowl. Add the chicken pieces, stir, and refrigerate for 1-12 hours or so.
- Preheat oven to 425 degrees.
- Thread each piece of chicken.on a skewer. Place in a single layer in a foil-lined baking pan.
- Bake 4-6 minutes per side until cooked through.
Thai Peanut Sauce
- 1-2 cloves garlic
- 1 cup roasted peanuts
- 1 tsp soy sauce or tamari
- 2 tsp sesame oil
- 1 tsp honey or brown sugar
- 2 Tbl fish sauce
- 2 Tbl lime juice
- 1/2-1 tsp hot sauce
- 1 Tbl ketchup (trust me on this)
- 1/2 cup coconut milk (or more or less, depending on how thick you want the sauce).
- In a food processor, mince the garlic. Then add all the other ingredients.
- Serve with chicken satay and crudités [link] (or over cold noodles — to die for)
based on a recipe from The Slim Kitchen
- One large head of cauliflower (about 8 cups), separated into florets
- 2 Tbl melted butter
- 1/3 cup hot sauce (such as Franks Red Hot)
- 1 egg white
- 3 Tbl panko bread crumbs (optional, but hey — it’s a party!)
- Preheat oven to 425 degrees.
- In a Ziplock bag, combine the cauliflower, butter, egg white, and hot sauce. Shake.
- Lightly dip each piece into the Panko crumbs and place on parchment-lined baking pan.
- Bake for 20 minutes, flip the pieces, and bake an additional 5-10 minutes.
- Serve with ranch dressing on the side.
- 1 cup Greek yogurt
- 1 clove garlic, minced
- 1/4 cup flat-leaf parsley, minced
- 1/4 cup red onion, minced
- 2 Tbl minced fresh chives
- 1 Tbl Dijon mustard
- juice of 1/2 lemon
- 1/2 cup buttermilk
Combine everything in a jar and shake well.
Note: if you can’t get fresh parsley or chives, you can use half the amount of dried.
And there you have it! I hope you’ll try some of these — if for no other reason than I turned my kitchen upside down for this post. I hope the Eagles vanquish the Patriots. And after that, I hope they pass legislation to prevent children from playing this appallingly brutal, dangerous game. Go Eagles!