Super Bowl Snacks

Well, the big game is this weekend!  Even if you don't know who is playing I bet you'll be watching and if you're watching you're likely be snacking too.  Either way, there are a lot of puppies in your future (Puppy Bowl and #BestBuds for starters).

Even if you can't control your "awwwwwwwwwww" reflex, you can plan to prepare some dishes on the lighter side of things which everyone will be grateful for come Monday.  I've put together 2 options that are easy, use fresh ingredients, and delicious!


Prosciutto-Wrapped Pineapple Bites (via Eating Well)
Ingredients
- 1 fresh pineapple
- 4 thin slices prosciutto (about 2 ounces)
- 1/2 cup pineapple juice
- 2 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons cornstarch
- 1/4 teaspoon garlic powder
- 1 teaspoon canola oil
- 1 fresh jalapeno, seeded and finely chopped
- baking sheet
- parchment paper

Procedure
Position oven rack in upper third of oven and preheat to 375 degrees.  Line a large baking sheet with parchment paper.

Cut off the top and the bottom of the pineapple and remove the skin with a sharp knife.  Cut the pineapple in quarters lengthwise through the core.  Cut out the core.  Reserve half the pineapple for another use.)  Cut the 2 pieces in half again lengthwise, then cut those 4 pieces crosswise into 6 equal pieces to make 24 chunks.  Cut each slice of prosciutto lengthwise into 3 strips.  Cut each strip in half crosswise to make 24 slices total.  Wrap a piece of prosciutto around each chunk of pineapple.  Place on the prepared baking sheet.

Bake on the upper rack until the prosciutto is sizzling and browned in spots, about 15 to 20 minutes.

Meanwhile, whisk pineapple juice, ketchup, vinegar, cornstarch, and garlic powder in a small bowl.  Heat oil in a small saucepan over medium heat.  Add jalapeno and cook, stirring, for 1 minute.  Add the juice mixture and bring to a simmer.  Cook until glossy and thickened, about 1 to 2 minutes.  

Serve the pineapple bites on toothpicks with the dipping sauce.


Flash-Roasted Broccoli with Spicy Crumbs (via Food and Wine)
Ingredients
- 2 ounces sliced pepperoni
- 1 garlic clove, sliced
- 1 cup panko (Japanese bread crumbs)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 pounds broccoli, trimmed and cut into long spears
- salt
- 2 tablespoons Dijon mustard

Process
Preheat the oven to 425 degrees.  In a mini food processor, pulse the pepperoni with the garlic until finely chopped.  Add the panko and pulse until just combined.

In a medium skillet, heat 2 tablespoons of the olive oil.  Add the crumb mixture and cook over moderate heat, stirring, until crisp and golden, about 5 minutes.  Scrape onto a plate and let cool.

Meanwhile, in a bowl, toss the broccoli with the remaining 1/4 cup of olive oil and season with salt.  Spread the broccoli on a baking sheet and roast for about 15 minutes, turning once, until tender and browned in spots.  Spread the mustard on one side of the broccoli and press the broccoli into the crumbs.  Transfer the broccoli to a platter, sprinkle with any remaining crumbs and serve.