You’ll also never hear me pretending to know what I’m talking about because if I’m in the room when a game is on, I’m most likely commenting on why one guy was mean to another or which team has better colors on their uniform.
But, in spite of my lack of ignorance, I love to celebrate just about anything. So, if my husband is into a game, we make snacks and eat a different one each quarter. That’s my kind of game!
Even though the Super Bowl is not a big deal for my hubs this year (he’s a West Coast 49ers and Raiders fan), we will be snacking nonetheless.
So, here’s our snack lineup. Thought I’d share them with you all in case you want to impress the guests!
Hot Artichoke Dip (This recipe I’ve made twice so far and it’s from a local restaurant at Twin River Casino.)
Makes 8-10 servings/Total Time: 30 min.
14 oz can artichoke hearts, drained and quartered
8 oz feta cheese, finely crumbled
1 clove garlic, minced
½ c parmesan cheese, shredded
½ c red pepper, diced
¾ c light mayo
Preheat oven to 350 degrees
Mix all ingredients together in bowl
Pour into shallow baking dish
Bake 20 minutes
Crispy Chickpeas (I’m obsessed with this and so is my toddler. Giada De Laurentiis is awesome for thinking this up!)
Vegetable oil cooking spray
2 (15- ounce) cans chickpeas, rinsed and drained
2 tablespoons extra virgin olive oil
2 teaspoons smoked salt
Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray.
Put the chickpeas on a clean kitchen towel or several sheets of paper towel and dry thoroughly. In a medium bowl, toss the beans with the olive oil to coat. Sprinkle the smoked salt and toss again. Arrange the beans in an even layer on the prepared baking sheet.
Bake, shaking the pan halfway through the baking time, until the beans are crunchy, 50 minute to 1 hour. Let cool for at least 1 hour; the beans will become crunchier as they cool.
These are best eaten within 1 day.
Read more at: FoodNetwork.com
Baked Mozzarella Sticks (This recipe is from Linda Larsen on About.com)
1 (12-ounce) package mozzarella string cheese
3 tablespoons flour
1 egg white
1 cup fine dry bread crumbs
1 teaspoon Italian seasoning
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup marinara sauce, heated
Cut each piece of cheese in half crosswise. Place in freezer for about 30-40 minutes or until very firm.
Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
Beat egg and egg white in small bowl. In larger bowl, combine bread crumbs, Italian seasoning, Parmesan cheese, salt, and pepper.
Dip each piece of cheese in flour to coat, shaking off excess. Then dip in the egg, then in the bread crumb mixture to coat. Place on prepared baking sheet. Bake for 8-12 minutes or until golden brown. Serve immediately with the marinara sauce.
Antipasto Calzone (I call it an Antipasto Calzone because everything in it I put in an Antipasto during the holidays.)
1 lb of dough (you can use a can of Pillsbury pizza dough too for fast results)
1/4 lb Salami (I used Genoa)
1/4 lb hot capicolla
1/4 lb provolone cheese
couple of handfuls of shredded mozzarella
1/2 cup of chopped Giardinera vegetables (they are hot pickled vegetables always seen in a jar. You can find them in the pasta aisle usually)
If using real dough and not canned, take it out of the plastic bag, put it in a bowl with some flour so it doesn’t stick and let it rise for a couple of hours.
Roll out your dough as you would for a pizza and begin to assemble calzone.
Pre-heat oven too 400 degrees.
Scatter slices of salami on the dough just like you’re making pizza. Next add the hot capicolla. Then add the provolone slices the same way. Next add your chopped pickled vegetables. Make sure there isn’t a lot of liquid left on the vegetables, as it could leave the dough soggy.
After that top of the calzone with mozzarella to your liking.
I roll my calzone twice. But depending on the size it could vary. After you’re done rolling it, pinch the sides of the dough under, and make sure no filling is coming out.
Rub some olive oil on the top of the calzone, then sprinkle some grated cheese and italian seasoning if you have it.
Place it on a cookie sheet, or pizza pan.
Bake for 18-20 minutes, or until done.
Wait a few minutes for it to cool before cutting into it.
Keep calm and snack on! What are you planning to eat on the big day?