Super Bowl Sunday is set—Patriots vs. Falcons, Lady Gaga, and another excuse to drop the ball on your New Year’s Resolutions. But keep your game face on and your mouth guard in with these healthy twists on classic game-day favorites.
Buffalo Hot Wing Hummus
- 1/3 cup sesame seeds
- 2-3 Tbsp olive oil (or substitute Tahini for the sesame and olive oil)
- 1 can garbanzo beans
- 1 can cannellini beans (rinsed and drained, liquid reserved)
- 1 lemon (juiced)
- 4 garlic cloves (roughly chopped)
- 2 tsp red wine vinegar
- 1.5 tsp Kosher salt
- 1/3 cup Frank’s buffalo wing sauce, plus extra for drizzling
- 1/4 cup Blue, Gorgonzola, or Feta cheese
- Carrots, celery, cucumbers, or whole wheat pita for dipping
1. Make the Tahini paste by toasting sesame seeds in a small pan over medium-low heat until light brown. Put seeds in a food processor or blender, and add olive oil. Blend until it comes together as a runny paste.
2. Add the beans, some of the bean liquid, lemon juice, garlic, vinegar, salt, and hot sauce. Blend all the ingredients together until smooth. If it’s not smooth enough, add more liquid from the beans and lemon juice until it’s to the desired consistency.
3. Taste for seasoning and add more salt if needed. Serve in a bowl and top with the cheese and a drizzle of the hot sauce. Store in the refrigerator until ready to serve. Serve with carrots, celery, cucumbers, or pita bread.
“Unfried” BBQ Pickles
- 2 eggs (beaten)
- 1/4 cup flour
- 1.5 tsp salt
- 1/2 tsp pepper
- 2 cups Southern Recipe BBQ Pork Rinds (finely crushed)
- 1 16 oz jar sliced pickles
1. Heat oven to high broil (500F), and place rack in the middle of the oven.
2. Beat the eggs, flour, salt, and pepper together in a small bowl. In another small bowl, add the finely crushed pork rinds. (I crush them with my hands.)
3. Take the pickles out of the jar and lay on paper towels to drain. Blot off all the liquid from the pickles. Dip each dry pickle into the egg mixture, then into the crushed pork rinds, pressing to adhere the crumbs to the pickles.
4. Lay the “breaded” pickles onto a lightly greased baking sheet. Put in the oven for about 6-8 minutes. They should be brown and extra crispy when done. Serve immediately with your favorite dipping sauce.
Pimento Cheese Stuffed Mushrooms
- 2 (8 oz) packages of white mushrooms
- 1 Tbsp olive oil
- 2 Tbsp finely chopped shallot
- Kosher salt
- ½ cup finely chopped salami
- ¾ cup pimento cheese
- ½ cup panko breadcrumbs
1. Heat oven to 425F. Stem mushrooms, reserve ¼ cup of the stems and chop finely.
2. Heat olive oil in a small pan over medium-low leat. Sauté shallot and the chopped mushroom stems with and a dash of salt for about 3 minutes, or until soft. Transfer to a medium bowl and let cool slightly. Stir in the salami and pimento cheese.
3. Stuff filling into mushroom crowns and sprinkle with panko breadcrumbs.
4. Place on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until cheese is melted and tops are golden.
Andrea LeTard is a personal chef, cooking instructor, and creator of Andrea’s Cooktales, a recipe website and video series where there’s a story behind every recipe. Her recipes are what she calls “next-generation southern” – fun and fundamentally southern with a modern twist using fine, fresh, and unexpected ingredients. She is a regular contributor on Local Memphis Live, her recipes have been featured on The Today Show, and she was chosen as a Top 100 contestant on MasterChef Season 6. Follow Andrea on Facebook, Instagram, and Twitter or read her blog and watch her video series at http://www.andreascooktales.com.