Super Bowl Sunday is one of the most food-centric “holidays”. Outside of Thanksgiving, more food is sold and consumed on game day, than any other day. Millions of people around the world watch this event and indulge in what is considered “unhealthy” cuisine.
I’m not sure why an avocado or chicken wings fell victim to such negative nutritional criticism.
But, I do know avocados blended with wonderful fresh herb and spices, transformed into guacamole, is a good fat and rich in antioxidants. Salsa and dips made with fresh fruits or vegetables like; tomatoes, mangoes, and peppers are also good sources of vitamins and minerals that go unnoticed. Intensely seasoned chicken and shrimp, either baked or barbequed, can be a great form of protein without the extra fat. Most important, the super bowl is once a year. And, for many of us, it is also about gathering with friends, family, and sports folk alike to celebrate good times.
So, if you stick with minimally processed foods, in their most natural states, without added unwanted ingredients, and prepare them with creative, alternative cooking methods, I truly believe you will be okay on game day.
Enjoy the party, enjoy the game, and savor the flavor of Simply. Real. Food.
Visit your local Mrs. Green’s location and be sure to check out our Game Day recipes below.
1/2 cup minced yellow onion
3 ripe avocados, coarsely chopped
1 jalapeno chile (seeds and ribs removed), minced
1 plum tomato, seeded and diced
1/4 cup chopped fresh, cilantro
2 to 3 tablespoons fresh lime juice
Tortilla Chips for serving
Place onion in a small bowl. Add enough cold water to cover. Let soak 20 minutes; drain.
In a medium bowl, combine avocados, mashing lightly; then add onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine.
Serve with tortilla chips.
Storage Tip: If you make this ahead of time (or have some left-over – doubtful) make sure to store it well or the top will brown. In a re-sealable bowl place a place of clear film (Saran Wrap) directly to the top of the guacamole, pressing down, making sure to get as much air out as possible then seal with the top or wrap the bowl completely with more clear film.
ROASTED TOMATO SALSA
4 large tomatoes, halved
1 large white onion, thickly sliced
2 jalapenos, cut in half, seeded and stemmed
½ cup fresh cilantro, minced
Juice from ½ a lime
Preheat broiler to high. Line a baking sheet with foil and place the tomatoes (skin side up), onion and jalapeno on the baking sheet and broil about 4 inches from heat until lightly charred.
Remove and place the vegetables in a blender along with any juice from the pan. Pulse until smooth; place in a bowl and stir in the cilantro and lime juice. Serve warm with tortilla chips or store in your refrigerator for up to two days.
2 fresh mangos cut into small chunks
1-2 Jalapeno peppers stemmed, seeded and small diced
½ red onion; small diced
½ bunch cilantro leaves, minced
Juice from ½ lime
Salt and white pepper to taste
Combine all ingredients in a glass bowl, cover and chill for 1 hour or overnight.
Serve with grilled chicken, pork, fish or alone with chips.
This is also great as a sauce, combine all the ingredients in a food processor or blender and blend until smooth. Serve with seared scallops or divide in half and marinate 2 chicken breasts overnight in half the sauce, then grill or broil and serve with remaining sauce.
SPINACH and KALE GREEK YOGURT DIP
Makes about 3 cups
1 (17 ozs.) container 2% Greek yogurt
3 tablespoons mayonnaise
1 tablespoon honey
1 cup finely chopped kale
1 cup finely chopped spinach
4 scallions, finely chopped
⅓ cup water chestnuts, finely minced
⅓ cup red bell pepper, finely minced
⅓ cup carrot, finely minced
3 cloves garlic, finely minced
½ teaspoon Kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried dill
¼ teaspoon freshly ground black pepper
Combine all ingredients in a bowl and mix well to combine. Refrigerate for at least a few hours before serving to allow flavors to meld. Taste and season with more salt and pepper if desired. Serve with pita chips and/or crudités.
Kitchen Note: to save even more time, instead of mincing everything, combine it in the bowl of a food processor and pulse until combined. Don’t puree it, just pulse until it’s the consistency of a dip. Then refrigerate before serving.
BAKED HOT WINGS with BLUE CHEESE DIP
For the dip:
¾ cup plain nonfat Greek yogurt
¼ cup crumbled blue cheese
2 tablespoons mayonnaise
1 small garlic clove, chopped
1 tablespoon skim milk or buttermilk
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
For the wings:
Cooking spray, for the baking sheet
3 pounds chicken wings split at the joints, tips removed
4 stalks celery, cut into thirds
4 carrots, cut in half
2 bay leaves
1 cup fat-free low-sodium chicken broth
1 cup Frank’s Red Hot sauce (or 1/2 cup other hot sauce)
2 tablespoons paprika
2 tablespoons unsalted butter
1 tablespoon honey
Make the dip: Pulse the yogurt, blue cheese, mayonnaise, garlic, milk and lemon juice in a food processor until combined but still chunky. Season with salt and pepper. Cover and refrigerate until ready to serve.
Make the wings: Preheat the oven to 425 degrees F. Coat a rimmed baking sheet with cooking spray. Put the chicken wings in a deep skillet; add 3 pieces of celery, 3 pieces of carrot, the bay leaves, chicken broth, hot sauce, paprika, butter, honey and 1/2 cup water and bring to a simmer over medium heat. Simmer until the chicken is almost cooked through, about 18 minutes. Transfer the wings to the prepared baking sheet and arrange in a single layer; reserve the sauce in the skillet.
Bake the wings, turning once, until the skin is golden and crisp, 30 to 35 minutes. Meanwhile, simmer the reserved sauce over medium-low heat until slightly thickened, about 15 minutes. Discard the celery, carrot and bay leaves. Reserve one-quarter of the sauce for serving. Return the wings to the skillet and toss with the remaining sauce. Serve the wings with the blue cheese dip and reserved sauce; cut the remaining celery and carrot into sticks to serve on the side.
2 tablespoons olive oil
1 small yellow onion, diced
5 garlic cloves, minced
½ teaspoon salt
2 pounds top sirloin or stew meat, cut into 1-inch cubes
1 teaspoon black pepper
3 tablespoon red chili powder
1 tablespoon paprika
1-2 teaspoons cayenne pepper
1 15-ounce can diced tomatoes with juice
½ cup tomato paste
2 cups beef stock or broth
1 bottle dark beer (Shiner Bock)
2 tablespoon cider vinegar
1 teaspoon ground cumin
¼ cup minced parsley
4 ounces crumbled goat cheese, for garnish
Heat the olive oil in a large saucepan or Dutch oven. Add the garlic and onions and sauté over medium-high heat for 5 minutes.
Add the beef and sauté for 7 – 8 minutes, stirring frequently, or until the beef is well browned on all sides. Don’t crowd the pan and let the beef steam, if you need too, brown the beef in two batches. Season with salt and pepper. Stir in the chili powder, paprika and cayenne and cook for 2 minutes more. Add the tomatoes, tomato paste, beef stock, beer, vinegar, cumin, and parsley and stir to combine.
Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes to 1 hour or until meat is very tender. Ladle into serving bowls and sprinkle with the goat cheese.
NEW ORLEANS STYLE BBQ SHRIMP
Serves 6 – appetizer
1 pound (21-25 count) shrimp (more if using larger shrimp)
2 tablespoons vegetable oil
1 stick (4 ounces) butter
4 cloves garlic, minced or pressed
2 tablespoons tomato paste
1/3 cup Worcestershire sauce
2 tablespoons lemon juice
½ teaspoon dried thyme
1 teaspoon Tabasco sauce
½ teaspoon cayenne pepper
½ teaspoon paprika
½ teaspoon salt
Melt the butter in a saucepan large enough to hold the shrimp with room to spare. When butter sizzles, add the minced garlic and cook, stirring until garlic is fragrant, about 1 minute. Stir in the remaining sauce ingredients using a whisk and bring to a boil. Turn off heat.
Preheat broiler or grill to medium.
Toss the drained, shell-on shrimp with the vegetable oil and drain briefly in the colander again.
Lay the shrimp out in a single layer in a two-sided grilling basket that clamps together and place flat on the grill OR place a grid-style cookie cooling rack on a baking sheet and lay the shrimp on it in a single layer and place under the broiler.
Cook shrimp until they are pink and beginning to brown on both sides. You will have to turn them over individually with tongs if you are using a cooling rack. Do not overcook the shrimp.
Reheat the sauce to bubbling, turn off the heat and dump the shrimp into the sauce, tossing to coat them well.
Eat, passing plenty of napkins!
2 tablespoons buttermilk
2 tablespoons canola mayonnaise (such as Hellmann’s)
½ teaspoon minced garlic
1/2 teaspoon white vinegar
2 ounces queso fresco, crumbled (about ½ cup)
2 teaspoons paprika
1-½ teaspoons ground cumin
¾ teaspoon garlic powder
1.2 teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon ground red pepper
1 pound medium shrimp, peeled and deveined
8 (6-inch) corn tortillas
½ cup diced plum tomato
1 ripe avocado, peeled and roughly mashed
Combine first 5 ingredients in a small bowl; set aside.
Combine paprika and next 6 ingredients in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp.
Heat a grill pan over high heat. Coat pan with cooking spray. Add shrimp; cook 2 minutes each side or until done.
Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Divide shrimp evenly among tortillas; divide tomato, avocado, and sauce evenly among tacos.
MAC and CHEESE
Serves 6 – 8
Unsalted butter, for the dish
1 pound elbow macaroni with ridges, cooked according to package instructions
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons all-purpose flour
1 teaspoon kosher salt
2 cups milk
2 cups grated smoked Gouda
1/2 cup breadcrumbs
4 tablespoons (1/2 stick) unsalted butter, melted
Preheat the oven to 350° F. Butter a 2-quart casserole dish. Cook pasta according to package instructions, drain and set aside.
Meanwhile, melt the 4 tablespoons butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.