Are you going to a Super Bowl party this weekend? Are you only going so that you can grub, drink and secretly be entertained by the puppy bowl (which will feature Key Board Cat and a sideline of cheer-leading penguins)? Were you asked to bring something and are stuck and in need of a quick last minute ideas?
Look no further, here are a few delicious, simple and cheap side dishes that will wow your super bowl buddies even more than those Seahawk or Bronco dudes.
BAKED BRIE, HONEY AND ALMOND DIP
I don’t know what it is about brie, but people love this creamy and salty hunk of funky cheese. You can bring brie with a side of rocks to a party, and people will still love you.
1-2 large wedges of brie
Honey – I prefer pure Vermont honey
raw sliced almonds – half cup
pomegranate, diced strawberries or diced apples – as garnish
loaf of French bread
-Pre-heat oven to 350 degrees.
-Cut bread into thick Round slices (for dipping). Spread a dab of butter atop of each slice and place on a baking tray.
-In a bake-friendly dish, add almonds and drizzle with olive oil.
-Bake bread and almonds together for 8-10 minutes, until almond turn a light golden brown, and bread crisps. Remove from oven.
-Remove rind from brie wedge (optional), and cut it into four slices.
-In another bake-friendly dipping dish, add a layer of brie, pressing it down to cover the whole bottom of this dish. Next, drizzle honey an top of the brie, followed by a dash of almonds. Repeat until all ingredients are used.
-Add brie dipping dish into oven for 20 minutes or until desired gooeyness.
-Garnish with small pieces of fruit. Use bread as dipping devise.
-Lastly, show off and do Da Dip dance.
BUFFALO CHICKEN DIP
In the spirit of football season, you need wings or something that taste like wings. Save money and simply go with a spicy buffalo chicken dip!
2 cans (10 oz) of shredded chicken
2 packages of cream cheese
1 bag of shredded cheese
3/4 cups of Frank’s hot sauce
1 cup of Ranch dressing
-Add all of these ingredients into a crockpot and cook for 3 hours or until dip is soft and dip-able.
PESTO PIZZA PIE
This is a simple recipe that can be baked before heading to your Super Bowl headquarters. Using pre-made pie crusts work, but won’t be as delicious!
-Pull or cut mozzarella into small pieces and set aside.
-Cut tomatoes in fours and set aside
-On a clean and flat surface, dust the flour, then add pizza dough. Roll out with a rolling pin (or with a clean baking spray bottle). Roll out to size of whatever baking dish/pan you wish to use. We use a squared cookie baking tray.
-As you are rolling out the dough, keep dusting with flour so dough is not sticky.
-Once at desired and even size, add pesto. Top with cheese, tomatoes and onions. The onions will crisp and add a nice crunch, once baked.
-Bake pie for 25-30 minutes.
-Donzo! Slice it, eat it, and share with your vegetarian friends.
1/3 cup minced shallot
1 pound chicken livers
1 clove garlic, minced
2 Tbsp capers
1 teaspoon dried thyme
1 teaspoon anchovy paste (optional)
1/4 cup brandy
1/4 cup cream
crackers or French bread
-Soak chicken liver in milk for an hour in order to remove some of the “livery” innards flavor
-Trim any fat or connective tissue from the livers and discard.
-Heat butter in a large sauté pan on medium heat
– Add shallots and sauté for 1 minute. Then, add the liver until browned. Add a dash of salt.
-Once livers have browned, add the capers, thyme, garlic, and anchovy paste, and sauté for a few more minute.
-Take the pan off the heat and add the brandy. (Be careful with the small flames that this combination creates) Turn the heat to high and boil down the brandy to the consistency of syrup, about 1-2 minutes. Turn off heat and allow the mixture to cool.
-Put the cooled mixture into a food processor and slowly starting combining. Add a dab of butter and the cream until it is completely puréed.
– Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before eating.
-Serve spread on crackers or baguette slices.
Salsa’s green-headed step-child never gets any play. This is surely one of the most underrated salsa’s ever, and super easy to make. Skip pico de gallo or salsa dips. Go Green.
1 1/2 – 2 pounds of tomatillos (with husks)
4 garlic cloves
1/2 of a medium onion, minced
1 -2 jalapeños (depending on how spicy you want it), seeded and roughly chopped
1/2 of a fresh lime (juice)
2 tablespoon minced cilantro
-Preheat oven to 400 degrees F.
-Remove husks from tomatillos and rinse to remove sticky residue.
-Cut tomatillos in half and place them face-down on roasting pan. Add garlic cloves, onion and jalepeno to the pan and place in the oven.
-Roast for 15 to 20 minutes, until they release a goodly amount of liquid and the tops of the tomatillos begin to burn. Remove pan from the oven.
– Add all roasted ingredients and juices to a blender with the cilantro and lime juice. Blend well until it turns into a watery sauce.
-Let cool and serve with almost anything.