Hearty Supper Bowl Snacks – Mini Potato Skins

Cook the bacon in a skillet over medium heat until crisp. Remove from the skillet and drain on paper towels before chopping into tiny bits.

Preheat the oven to 400 degrees.

Combine the baby potatoes with 1 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat them evenly.

Place the potatoes on a small baking sheet.

Bake in the oven for 30-40 minutes, or until cooked through and fork-tender.

Remove the small baking sheet from the oven and allow the potatoes to cool for 10 minutes until they are cool enough to handle.

Turn the oven up to 450 degrees.

Cut each potato in half lengthwise then using a small spoon scoop out the potato flesh from the center, leaving about 1/8 inch on the skin walls—reserve potato flesh for another recipe such as mashed potatoes or gnocchi.

Brush the remaining tablespoon of olive oil all over each potato half then season the insides with sea salt and freshly cracked pepper, to taste.

Place the potato halves cut side down on the small baking sheet and bake for 10 minutes.

Flip them over and continue to bake for 5 minutes.

Remove from the oven and place some cheese in the center of each potato skin then return to the oven to bake for 5 minutes, or until the cheese is melted & bubbling.

Remove from the oven and top with bacon bits then add a dollop of sour cream & some green onions. Serve immediately. Enjoy.

Hearty Supper Bowl Snacks – How to Make Mini Potato Skins

Cook the bacon in a skillet over medium heat until crisp. Remove from the skillet and drain on paper towels before chopping into tiny bits.

Preheat the oven to 400 degrees.

Combine the baby potatoes with 1 tablespoon of olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat them evenly.

Place the potatoes on a small baking sheet.
Bake in the oven for 30-40 minutes, or until cooked through and fork-tender.

Remove the baking sheet from the oven and allow the potatoes to cool for 10 minutes until they are cool enough to handle.

Turn the oven up to 450 degrees.
Cut each potato in half lengthwise then using a small spoon scoop out the potato flesh from the center, leaving about 1/8 inch on the skin walls–reserve potato flesh for another recipe such as mashed potatoes or gnocchi.

Brush the remaining tablespoon of olive oil all over each potato half then season the insides with sea salt and freshly cracked pepper, to taste.

Place the potato halves cut side down on the baking sheet and bake for 10 minutes.

Flip them over and continue to bake for 5 minutes.

Remove from the oven and place some cheese in the center of each potato skin then return to the oven to bake for 5 minutes, or until the cheese is melted & bubbling.

Remove from the oven and top with bacon bits then add a dollop of sour cream & some green onions.

Serve immediately. Enjoy.

Mini Potato Skins Ingredients

3 slices of bacon
10 small baby potatoes
2 tbsp olive oil, divided
Sea salt and freshly cracked pepper, to taste

Mini Potato Skins Toppings

Cheddar cheese, shredded, to taste
Sour cream
2-3 green onions, chopped

Fried Pickle Chips Recipe

The Fried Pickle Chips are addicting.

There’s only one thing better than fried pickles and that’s fried pickles dipped in sauce, like Ranch.

Fried Pickle Chips Recipe calls for mayonnaise, chili sauce, ketchup, vinegar, Sriracha and Worcestershire.

Add a dash of smoked paprika, a pinch of salt and dried mustard, and a sprinkling of pepper and you have one tasty sauce perfect for Fried Pickle Chips.

The classic recipes first step is to add dill pickle chips to a batter of buttermilk and black pepper.

Then we tossed the in a mixture of ground cornmeal and flour before letting our cast iron skillet fry them to perfection.

Mini Potato Skins Recipe

Prepare the Roundhouse-Kick Sauce: Stir together mayonnaise, chili sauce, ketchup, vinegar, Sriracha, Worcestershire sauce, smoked paprika, salt, mustard, and pepper in a bowl.

Cover and refrigerate until ready to use.

Prepare the Fried Pickles: Combine buttermilk and pepper in a shallow dish; add pickles, and stir to coat.

Stir together cornmeal and flour in another shallow dish. Add several pickles at a time, and toss to coat evenly with cornmeal mixture.

Place on a baking sheet lined with wax paper or parchment paper.

Pour oil in a large cast-iron skillet to a depth of 1 inch.

Heat oil to 365°F over medium-high.

Add pickles, in batches, and fry until golden brown and crisp, 1 to 2 minutes.

Drain on paper towels.

Serve with Roundhouse-Kick Sauce.

Mini Potato Skins Ingredients

Roundhouse-Kick Sauce
1/2 cup mayonnaise
2 tablespoons chili sauce
1 tablespoon ketchup
1 1/2 teaspoons white vinegar
1 1/2 teaspoons Sriracha chili sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon dry mustard
1/8 teaspoon black pepper

Fried Pickles
1/2 cup whole buttermilk
1 teaspoon black pepper
1 (16-oz.) jar dill pickle chips, drained
1 1/2 cups finely ground cornmeal
1/2 cup (about 2 1/8 oz.) all-purpose flour
Canola oil

Sausage Balls

This mouthwatering recipe takes less than 30 minutes to make, start to finish, and it’s perfect for breakfast, lunch, dinner, or a grab-and-go snack.

It’s no surprise that Southerners love easy-to-make finger foods, and these sausage balls combine some of our favorite ingredients into one crave-worthy cuisine.

Packed with hot pork sausage and sharp Cheddar cheese, this recipe is both hearty and flavorful. .

Be sure to give the sausage balls a try when they are hot from the oven.

The melted Cheddar cheese and spicy sausage combination is what dreams are made of.

Sausage Balls Recipe

Combine all ingredients in a large bowl, pressing mixture together with hands. Shape into 3/4-inch balls, and place on lightly greased baking sheets.

Bake at 400ºF for 15 to 18 minutes or until lightly browned.

You can use Cracker Barrel Sharp Cheddar Cheese or your favorite sharp cheddar..

Bake frozen balls at 400ºF for 18 to 20 minutes or until lightly browned.

Sausage Balls Ingredients

3 cups all-purpose baking mix (such as Bisquick)
1 lb. ground hot pork sausage, uncooked
1 lb. sharp Cheddar cheese, shredded

Hearty Supper Bowl Snacks – Lasagna with Meat Sauce Recipe

Ground beef and sweet Italian sausage enrich the sauce for this beloved baked pasta, while no-boil lasagna noodles speed up the process.

Preheat oven to 375 degrees.

Meat Sauce
Heat oil in a large saucepan over medium-high. Add beef, sausage, onion, carrots, celery, and 1 teaspoon salt.

Cook, stirring occasionally and breaking up meat into bite-size pieces, until vegetables soften and meat has browned, about 10 minutes.

Add garlic, oregano, and red-pepper flakes; cook until fragrant, 1 minute.

Add tomato paste; cook 2 minutes more.

Puree tomatoes in a blender or food processor; add to pan.

Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until reduced and thickened slightly but still very loose, about 15 minutes.

Remove from heat.

Cheese Mixture
In a large bowl, whisk together ricotta, milk, eggs, 1 cup Parmigiano-Reggiano, 2 1/2 cups mozzarella, parsley, 1 teaspoon salt, and 1/4 teaspoon pepper.

Assembly
Spread 2 cups meat sauce evenly in a 9-by-13-inch baking dish, preferably ceramic or enameled cast iron.

Arrange 3 lasagna noodles over sauce (space noodles evenly; they will expand as the lasagna cooks).

Spread 2 cups cheese mixture over noodles; top with 3 more noodles.

Repeat layering of meat and cheese mixtures between noodles twice more.

Spread 2 cups meat sauce evenly over top layer of noodles.

Sprinkle evenly with remaining 1 1/2 cups mozzarella and 1/4 cup Parmigiano-Reggiano.

Loosely cover with parchment-lined foil and transfer to a rimmed baking sheet.

Bake
Bake until noodles are tender but still al dente (easily pierced with the tip of a knife), 40 to 45 minutes.

Uncover; continue baking until bubbly and puffed slightly along edges and golden brown in places on top, 20 to 25 minutes more. (There may appear to be a lot of liquid in the dish.

It will be absorbed as the lasagna cools.)

Transfer dish to a wire rack and let cool slightly and set, about 20 minutes; cut into squares to serve.

Lasagna with Meat Sauce Recipe Ingredients

3 tablespoons extra-virgin olive oil
3/4 pound 85-percent lean ground beef
3/4 pound sweet Italian sausage, removed from casing
1 medium onion, chopped (1 1/2 cups)
2 carrots, peeled and chopped (3/4 cup)
2 celery stalks, chopped (3/4 cup)
Kosher salt
6 garlic cloves, minced (2 tablespoons)
2 teaspoons dried oregano
1/2 teaspoon red-pepper flakes
3 tablespoons tomato paste
2 cans (28 ounces each) whole peeled tomatoes in juice
Cheese Mixture
24 ounces whole-milk ricotta (3 cups)
1 cup whole milk
3 large eggs
4 ounces Parmigiano-Reggiano, finely grated (1 1/4 cups)
1 pound low-moisture mozzarella, shredded (4 cups)
3/4 cup chopped flat-leaf parsley
Kosher salt and freshly ground pepper
18 dry lasagna noodles

Cheddar Topped Shepherd’s Pie Recipe

Old-style pubs have it right: Sitting down to a generous helping of shepherd’s pie is a true pleasure; making it is happily simple.

Add sharp cheddar to your mashed potatoes for a snappy topping.

Cheddar Topped Shepherd’s Pie Cooking Instructions

Preheat oven to 450 degrees.

Place potatoes in a large saucepan, and cover by 1 inch with salted water.

Bring to a boil; reduce to a simmer.

Cook until potatoes are easily pierced with the tip of a paring knife, 15 to 20 minutes.

Meanwhile, heat oil in a 5-quart Dutch oven or heavy pot over medium-high.

Add carrots, celery, onion, and thyme.

Cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes.

Add flour and tomato paste; cook, stirring, 1 minute.

Add beef; cook, stirring occasionally, until no longer pink, 6 to 8 minutes.

Add 1 cup water; bring to a boil, and simmer 1 minute. Set beef filling aside.

Drain potatoes; return to pan.

Cook over medium, stirring, until liquid has evaporated and a thin film covers bottom of pan, about 1 minute.

Remove pan from heat; add milk and 1 cup cheese.

Mash until smooth; season cheddar-potato topping with salt and pepper.

Pour beef filling into a 13-by-9-inch baking dish.

Drop dollops of topping over filling; spread to edges with a spatula.

Using a fork, make decorative peaks; sprinkle with remaining 1/2 cup cheese.

Bake until topping is browned and filling is bubbling rapidly, about 20 minutes (if topping and filling were chilled, increase to 35 minutes).

Let stand 5 minutes before serving.

Cheddar Topped Shepherd’s Pie Ingredients

2 pounds baking potatoes (about 4), peeled and thinly sliced
Coarse salt and ground pepper
1 tablespoon vegetable oil, such as safflower
6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
6 celery stalks, thinly sliced
1 large onion, chopped
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1/4 cup tomato paste
2 pounds ground beef chuck
1 cup whole milk
1 1/2 cups shredded sharp white cheddar (6 ounces)

Hearty Supper Bowl Snacks –Buttermilk Fried Chicken

Fried chicken, while involved, is worth the effort.

This basic fried chicken recipe is sure to delight even the most of discerning palettes.

Serve it alongside any number of side dishes for an unforgettable homemade meal.

Buttermilk Fried Chicken Recipe

In a large bowl, stir together 10 cups ice water and 2 tablespoons coarse salt.

Add chicken, submerging all pieces. Cover; let soak overnight in refrigerator.

In another bowl, whisk together buttermilk, 1 tablespoon coarse salt, mustard, and 1/2 teaspoon each cayenne and black pepper.

Transfer chicken to marinade, submerging all pieces.

Cover; refrigerate at least 4 hours and up to overnight.

Let chicken stand at room temperature 1 hour.

In a shallow dish, whisk together flour, cornmeal, remaining 1 teaspoon each coarse salt and black pepper, and remaining 1/2 teaspoon cayenne.

Heat a heavy pot filled halfway with oil over medium heat until a deep-fry thermometer reads 350 degrees.

Remove chicken from marinade, a few pieces at a time (do not shake off excess); dredge in flour mixture. Transfer to a baking sheet.

Fry chicken in batches until golden brown and a thermometer inserted into thickest part (avoiding bone) reads 160 degrees, 6 to 7 minutes for small pieces, 9 to 10 minutes for large.

Adjust heat to maintain a temperature between 340 degrees and 350 degrees during cooking.

Transfer to a wire rack set on a rimmed baking sheet; season with sea salt.

Serve warm or at room temperature.

Buttermilk Fried Chicken Recipe Ingredients

3 tablespoons plus 1 teaspoon coarse salt
1 whole fryer chicken (3 1/2 to 4 pounds), cut into 10 pieces
2 cups buttermilk
2 teaspoons dry mustard
1 teaspoon cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 cups all-purpose flour
2 tablespoons coarse yellow cornmeal
Safflower or canola oil, for frying
Flaky sea salt, such as Maldon, for serving (optional)

Hearty Supper Bowl Snacks – Stuffed Cabbage with Beef and Rice Recipe

This nourishing fall meal is a sure crowd-pleaser.

Try substituting ground pork for the beef.

Braise leftover cabbage or shred it and enjoy in a salad or slaw.

Stuffed Cabbage with Beef and Rice Cooking Instructions

In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes.

Drain and, with tongs, gently separate leaves.

Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.

Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high.

Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute.

Transfer half the onion mixture to a large bowl.

Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil.

Reduce heat and simmer 10 minutes.

Spread 1 cup tomato sauce on top of shredded cabbage in dish.

To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper.

With your hands, mix well, then divide into 8 portions.

Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary.

Place a portion of beef in the center of each.

Fold bottom half of cabbage over filling, then fold in sides and roll up tightly.

Transfer cabbage rolls, seam side down, to baking dish.

Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes.

Remove foil and bake until sauce is bubbling, about 10 minutes.

Stuffed Cabbage with Beef and Rice Recipe Ingredients

Coarse salt and ground pepper
1/2 large head green cabbage (1 1/2 pounds), cored
1 tablespoon olive oil
1 large yellow onion, diced small
2 garlic cloves, minced
2 cups crushed tomatoes (from a 28-ounce can)
1 tablespoon sugar
1 tablespoon cider vinegar
3/4 cup cooked long-grain white rice
1/2 pound ground beef chuck
1 large egg, lightly beaten

Hearty Supper Bowl Snacks– Stuffed Peppers Recipe

This staple recipe for stuffed peppers is packed with lean turkey sausage, couscous, and Monterey Jack cheese for a hearty and healthy meal that everyone will love.

Stuffed Peppers Cooking Instructions

Preheat oven to 400 degrees.

In a large skillet, heat oil over medium-high heat.

Add onion, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper.

Cook until onion is translucent, about 3 minutes.

Add sausage, and cook, breaking up with the back of a spoon, until lightly browned, about 4 minutes.

Add tomatoes and 1 cup water; cook until slightly thickened, about 5 minutes.

Remove from heat and stir in couscous.

Fill pepper halves with couscous mixture.

Arrange peppers in a baking dish just large enough to hold them. Add 1/2 cup water.

Cover with aluminum foil, and bake until peppers are tender, 35 to 40 minutes.

Remove foil, and sprinkle with cheese.

Return to oven and bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes more.

Stuffed Peppers Recipe Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
Coarse salt and freshly ground pepper
12 ounces fresh chicken or turkey sausage, removed from casing
1 can (14 1/2 ounces) diced tomatoes
3/4 cup couscous
4 red bell peppers (about 2 pounds), halved lengthwise, seeds and ribs removed
1/2 cup shredded Monterey Jack cheese (about 2 ounces)

Stuffed Artichokes Recipe

Serve these deeply flavorful stuffed artichokes in individual portions or deconstructed in a casserole, from “Mad Hungry” by Lucinda Scala Quinn, for a delicious appetizer or side dish.

Stuffed Artichokes Cooking Instructions

Stuffed Artichokes RecipeSqueeze the lemon halves into a large bowl and fill the bowl with cold water.

Trim the bottom off each artichoke.

Trim off the tough outer leaves. Snip the thorny tips off the top leaves.

As each one is completed, place it in the lemon water to prevent it from discoloring.

In a small bowl, combine the breadcrumbs, cheese, garlic, and parsley and season with pepper.

Pull each leaf open slightly from each artichoke and stuff a little filling into the opening.

Place the artichokes snugly side by side in a large pan with a tight-fitting lid.

Add 1 inch of water to the pot.

Cover, bring to a boil, then reduce the heat and steam until the bottoms of the artichokes are tender, 35 to 45 minutes; a knife should insert easily.

Make sure the water doesn’t boil dry.

Add more water if necessary.

Serve each artichoke hot, on an individual plate.

Stuffed Artichokes Ingredients

1 lemon, halved
6 whole artichokes
3/4 cup fresh breadcrumbs
1/2 cup grated Pecorino Romano cheese
1 small garlic clove, minced
2 tablespoons chopped fresh parsley leaves
Freshly ground black pepper