3:00
- food
- February 11, 2022
Game day snacks to make for Super Bowl Sunday
From "jarcuterie" to sliders most game day favorites can be downsized this year.
3:00
\"Pickles don’t need to only be a garnish on your Super Bowl spread or as a fixing on a burger or sandwich,\" David van Alphen, founder of SuckerPunch Gourmet reminded. \"My favorite way to serve pickles on game day is to fry them up in a batter so they’re nice and crunchy. If you’re being extra cautious about sharing food this Sunday, personal-sized pickle snack packs are a great way to go, too. They’re savory and salty like potato chips, but without the carbs.\"
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/BuffaloChickenEmpanadas_1612466635035_hpEmbed_3x2_384.jpg\")
Since these perfectly crimped, hand-held pockets are individual-sized snacks, its the perfect game day food for a smaller soiree.
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup Frank's RedHot
1/2 cup blue cheese dressing
2 cups shredded cooked chicken
1/2 cup shredded cheddar cheese blend1 package (14 ounces) empanada discos, (10 pieces)
Oil for frying
Directions
Combine the cream cheese, Frank's RedHot Sauce and dressing in medium bowl until blended. Stir in chicken and cheese.
Place about 1/4 cup chicken mixture in center of each disco. Fold over to form a half moon. Moisten edges with water and using fork, press edges tightly to seal. Pierce empanadas several times with knife.
Heat 1-inch of oil in deep skillet. Add empanadas in batches and fry until golden brown. Remove and drain on paper towels. Repeat with remaining empanadas.
Serve with additional Frank's RedHot Sauce and/or blue cheese dressing for dipping.
Recipe reprinted courtesy of Frank's RedHot Sauce
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/bbq_chicken_baked_pull_apart_sliders_1612464782845_hpEmbed_4x3_384.jpg\")
Ingredients
1 12-count dinner rolls, not pulled apart
1 16-ounce container shredded chicken in BBQ sauce
8 slices pepper jack cheese
3 tablespoons melted butter
2 tablespoons chopped parsley
Directions
Heat oven to 350 degrees. Lightly spray a 13x9 inch baking dish with non-stick cooking spray.
Slice sheet of dinner rolls in half horizontally. Place bottom half of rolls in prepared baking dish.
Spoon shredded chicken in BBQ sauce on top of roll bottoms, spreading to cover.
Top meat with cheese slices. Cover with bun tops.
In small bowl, combine melted butter and parsley. Brush tops of buns with butter mixture.
Bake 20 minutes, or until cheese is melted, sliders are warmed through and bun tops are toasted.
Recipe reprinted courtesy of Hormel Foods.
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/NinjaOven_CilantroLimeChickenWings_1612466055084_hpEmbed_16x9_384.jpg\")
Makes: 6-8 servings
Ingredients
1 cup fresh cilantro leaves, chopped1/2 cup lime juice
3 tablespoons canola oil
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 pounds fresh uncooked chicken wings, drumettes and wings separated
Directions
To make marinade, combine cilantro, lime juice, oil, chili powder, cumin, ginger, salt, and pepper in a bowl. Whisk well to combine.
Coat wings in marinade using one or two large resealable plastic bags. Marinate for at least 30 minutes and up to 24 hours.
Divide wings between the air fry basket and Ninja® Roast Sheet Pan, making sure wings are not crowding each other.
Install the wire rack on Level 2. Select AIR FRY, select 2 LEVEL, set temperature to 390 degrees, and set time to 40 minutes. Select START/STOP to begin preheating.
When the unit has preheated, place pan on wire rack on Level 2. Slide the basket in o the rails of Level 4. Close oven door to begin cooking.
Check wings at 40 minutes. If increased crisping is desired, add an additional 10 minutes. When cooking is complete, allow wings to cool slightly before serving.
Recipe reprinted courtesy of Ninja.
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/pepperoni_pinwheels__1612464782847_hpEmbed_4x3_384.jpg\")
Chef Smith also shared a bite-sized spin on pizza and told the \"Heart to Table\" podcast that the simple recipe from Hormel Foods is perfect for smaller game day plans.
Serves: 12
Ingredients
1 (13.8-ounce) refrigerated pizza dough
1 teaspoon olive oil
1/2 cup pizza sauce
Dried basil, to taste
Garlic powder, to taste
1/2 cup shredded mozzarella cheese
30 Hormel Pepperoni
1/4 cup yellow cornmeal
3 tablespoons grated Parmesan cheese
Additional pizza sauce, for dipping
Directions
Heat oven to 350 degrees. Line large baking sheet with parchment paper. Roll out refrigerated pizza dough onto lightly floured surface. Roll into 9x12-inch rectangle. Brush top lightly with olive oil.
Using fork, poke multiple indents into the surface of dough to prevent bubbling. Spread pizza sauce on top of dough. Sprinkle lightly with basil and garlic powder, to taste. Sprinkle mozzarella cheese evenly over sauce. Top cheese with pepperoni slices. Carefully roll dough into long, tight log, starting at the long side. Place log on prepared baking sheet, seam-side down. Refrigerate 25 minutes.
Remove from refrigerator and cut log into 12 (1-inch) slices. Pour cornmeal into small bowl. Dip the bottom of each roll into cornmeal and place on baking sheet, cornmeal-side down. Sprinkle tops of rolls with Parmesan cheese. Bake 20 minutes or until sides are lightly browned. Cool 5 minutes. Serve with pizza sauce for dipping.
Recipe reprinted courtesy of Hormel Foods.
Finally, for folks planning an outdoor spread, Tamarkin said \"skip warm foods altogether. Go for things that need to be kept cold, like guacamole, oysters, and lots of beer.\"
Editor's note: This story was originally published on Feb. 4, 2021.
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