Life and Religion
|Winning Super Bowl Party Recipes|
|Get ready for game day with these crowd-pleasing dishes.|
|Published Thursday, January 31, 2013 11:00 am|
Super Bowl Sunday is just days away. The Panthers may not be playing, but that doesn’t mean restaurants and bars all over Charlotte won’t be jammed packed with fans watching as the San Francisco 49ers take on the Baltimore Ravens. If you choose to forego all the madness and entertain a few friends in the comfort of your home, score big with these winning game day recipes:
2 Tbsp olive oil
1 Tbsp garlic, minced (about 2–3 cloves)
2 Tbsp lemon juice
1 Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)
1/2 tsp salt
6 oz top sirloin or other beef steak cubes (12 cubes)
6 oz boneless, skinless chicken breast, cut into -inch cubes
(12 cubes)?1 large white onion, cut into 3/4-inch squares (12 pieces)
12 cherry tomatoes, rinsed
1 (4 oz) red bell pepper, rinsed and cut into 3/4-inch squares (12 squares)
12 wooden or metal skewers, each 6 inches long (if wood, soak them in warm water for 5–10 minutes to prevent burning)
1. Preheat grill pan or oven broiler (with the rack 3 inches from heat source) on high temperature.
2. Combine ingredients for marinade, and divide between two bowls (one bowl to marinate the raw meat and one bowl for cooking and serving).
3. Mix the beef, chicken, onion, tomatoes, and red pepper cubes in one bowl of the marinade and let sit. After 5 minutes, discard remaining marinade.
4. Place one piece of beef, chicken, tomato, onion, and red pepper on each of the 12 skewers.
5. Grill or broil on each of the four sides for 2–3 minutes or until completely cooked (to a minimum internal temperature of 145 °F for beef and 165 °F for chicken). Spoon most of the second half of the marinade over the kebabs while cooking.
6. Serve three skewers per serving. Drizzle the remaining marinade on top of each kebab before serving (use only the marinade that did not touch the raw meat or chicken).
Three-bean chili with chunky tomatoes
2 Tbsp canola oil
1 C onion, coarsely chopped
1⁄2 C celery, rinsed and chopped
1 C green bell pepper, rinsed and diced
1 can (15 1⁄2 oz) low-sodium black beans, drained and rinsed
1 can (15 1⁄2 oz) low-sodium red kidney beans, drained and rinsed
1 can (15 1⁄2 oz) low-sodium pinto beans, drained and rinsed
2 cans (14 1⁄2 oz each) no-salt-added diced tomatoes with basil, garlic, and oregano
1 Tbsp ground cumin 1 Tbsp chili powder
1. In an 8-quart soup or pasta pot, heat the oil over medium heat until hot but not smoking. Add onion. Cook and stir until onion starts to soften, about 5 minutes.
2. Add celery and green pepper. Cook and stir another 5 minutes, until all vegetables soften.
3. Add drained and rinsed beans to pot.
4. Stir in tomatoes, cumin, and chili powder.
5. Bring to a boil. Cover, reduce heat, and simmer 10–20 minutes to blend flavors.
6. Serve immediately.
1 Tbsp vegetable oil
2 tsp sesame oil (optional)
2 tsp ginger, minced (or 1⁄2 tsp dried)
2 tsp garlic, minced (about 2 cloves)
4 C cabbage (napa or Chinese), rinsed and shredded
2 C carrots, peeled and sliced thinly on an angle (julienned)
2 C grilled boneless, skinless chicken breast, cut into strips (about 4 small breasts)
1 tsp lite soy sauce 8 phyllo dough sheets Nonstick cooking spray
1. Preheat oven to 400.
2. Heat vegetable and sesame oils in a large wok or sauté pan over medium heat.
3. Add ginger and garlic. Stir fry quickly, about 30–45 seconds.
4. Add cabbage and carrots. Continue stir frying until the cabbage is soft, about 2–3 minutes.
5. Add chicken and soy sauce. Toss well and heat through.
6. Remove mixture from the pan, and place in a large colander to drain.
7. To assemble eggrolls, cover layers of phyllo with a damp cloth to stay moist. Place one sheet of phyllo dough on a cutting board. Spray it lightly with cooking spray. Top with another layer of phyllo dough, and spray again. Repeat for a total of four layers. Prepare a second stack with the remaining four layers.
8. Cut layered dough into four squares. Divide filling evenly (about 1 cup portions) into the center of each stack of squares. Fold one corner of the square into the middle (on top of the filling). Fold in the two sides, and roll the eggroll over so the folded parts are on the bottom.
9. Place the rolls on a nonstick baking sheet, and bake for 15- 20 minutes, or until brown and crisp and chicken is reheated. Serve immediately.
Chunky chicken fingers with tangy dipping sauce
1⁄2 tsp reduced-sodium crab seasoning (or substitute 1/4 tsp paprika and 1/4 tsp garlic powder for a sodium-free alternative)
1⁄4 tsp ground black pepper
1 Tbsp whole-wheat flour
12 oz boneless, skinless, chicken breast, cut into 12 strips?
2 Tbsp fat-free (skim) milk
1 egg white (or substitute 2 Tbsp egg white substitute)?
3 C cornflake cereal, crushed
1⁄4 C ketchup
1⁄4 C 100 percent orange juice
1⁄4 C balsamic vinegar
2 Tbsp honey
2 tsp deli mustard
1 tsp Worcestershire sauce
1. Preheat oven to 400.
2. Mix crab seasoning, pepper, and flour in a bowl.
3. Add chicken strips, and toss well to coat evenly.
4. Combine milk and egg white in a separate bowl, and mix well. Pour over seasoned chicken, and toss well.
5. Place crushed cornflakes in a separate bowl. Dip each chicken strip into the cornflakes, and coat well. Place strips on a nonstick baking sheet. (Discard any leftover cornflake mixture.)
6. Bake chicken strips for 10–12 minutes (to a minimum internal temperature of 165).
7. Meanwhile, prepare the sauce by combining all ingredients and mixing well.
8. Serve three chicken strips with 1⁄4 cup dipping sauce.
4 slices whole-wheat bread
1 Tbsp light mayonnaise
1 Tbsp deli mustard
1⁄2 C cucumber, peeled and thinly sliced
1⁄4 C jarred roasted red peppers
2 oz low-sodium deli turkey breast
1. Remove the crusts from the bread and flatten each slice with a rolling pin.
2. Combine mayonnaise and mustard. Spread about 1⁄2 tablespoon on each bread slice.
3. Arrange cucumbers and red peppers evenly on each slice of bread, and top with 1⁄2 ounce turkey.
4. Roll each slice into a log, and cut each log into four pieces with a sharp knife. Serve immediately, or refrigerate logs until ready to serve (cut prior to serving).
1⁄2 C jarred roasted red peppers, drained and diced
1⁄2 C no-salt-added diced tomatoes (or substitute 1 medium tomato, chopped)
1 small lime, peeled and cut into small chunks
1⁄4 tsp ground black pepper
1⁄4 tsp ground cumin
1 Tbsp fresh cilantro, rinsed and chopped (or substitute 1 tsp dried coriander)
1. Combine all ingredients, and toss well.
2. Best to allow 1–2 hours for flavors to settle before serving.
(Recipe Source: National Institutes of Health)
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