Hearty Super Bowl Snacks
Hearty Super Bowl Snacks – Be the MVP of game-day eats with these party-perfect Super Bowl Hearty Super Bowl Snacks.
Hearty Super Bowl Snacks – You are better than chips and dips Cal. You are expecting the teams not to choke on Super Bowl Sunday so don’t choke on your spread.
Hearty Super Bowl Snacks – Here are 6 recipes that are delicious and will fill your guests up – Lasagna Meat Sauce, Cheddar Topped Shepherd’s ,Pie, Buttermilk Fried Chicken, Stuffed Cabbage Beef Rice, Stuffed Artichokes, Stuffed Peppers.
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.
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.
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.
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 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)
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
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
Hearty Super Bowl Snacks – A Winning Lineup
Hearty Super Bowl Snacks – It’s the biggest game of the season and you’re no doubt expecting a houseful of hungry friends.
Hearty Super Bowl Snacks – Even if you’ve enlisted the help of your guest and are planning a potluck-style spread of all the classics you’re going to need to make a few hearty bites to round things out.