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.

Color Me Domestic - Nutty Times

With cocktail parties, threats of huge storms and last minute shopping, this time of year always gets a little nuts. Pun intended. 

A great snack for guests to munch on, pack along in case you get snowed in and on-the-go at the mall are nuts. A little baggy of almonds goes a long way! But, a batch of Ina Garten's  Chipotle and Rosemary Roasted Nuts goes even further.

Buying the nuts can get a bit expensive but if you buy them in the bulk section of your local store then you can get just the amount you need and not over buy.

Chipotle and Rosemary Roasted Nuts

Ingredients

Vegetable Oil (3+ tbsp)

3 cups whole cashews

2 cups walnut halves

2 cups pecan halves

1/2 cup whole almonds

1/3 cup pure maple syrup

1/4 cup light brown sugar, lightly packed

3 tbsp fresh squeezed OJ

2 tsp ground chipotle powder

4 tbsp minced fresh roasemary - divided

kosher salt

Process

Preheat the oven to 350 degrees.

Brush a rimmed sheet pan generously with vegetable oil. Combine all nuts, another tbsp of oil, maple syrup, brown sugar, OJ and chipotle powder on the sheet pan, tossing with your hands to coat the nuts evenly.

Try to wash hands but maybe just wipe off as much as you can onto paper towel.

Sprinkle 2 tbsp of the rosemary and 2 teaspoons of salt and toss again.

Repeat trying to clean hands.

Roast the nuts for 25 minutes tossing twice.

Remove from the oven and add the other 2 tbsp of the rosemary and 2 teaspoons of salt. Toss again.

Set aside to cool and mix them occasionally to prevent clumps.

Store in an airtight container for a few days... or eat them right away!

Notes

This makes a lot of nuts - you can cut it all in half if you'd like. But, just plan to snack on them for a few days!

You can really use any kind of unsalted & raw nuts you want. The combo above is just the suggested amount. You'll need about a pound total.

If you don't have chipotle powder, you can use chili powder and paprika or a BBQ blend of spices.

These nuts are smokey, savory and sweet all at the same time making them great appetizers for, say, a cookie exchange!

Color Me Domestic - Charcuterie Cones

Every Christmas season we are invited to a few more parties or find ourselves hosting parties. And sometimes those parties are on week nights or Friday nights where you don't have all day to prepare for them.

Prepping the cones. You get a peek of the cucumber salmon bites! I'll post that recipe too!

Enter - the make ahead appetizer - Charcuterie Cones

I found this recipe in Food and Wine magazine last month and tried it out on family before Thanksgiving. It got rave reviews. It is very flavorful and easy to eat with a drink in your hand!

Charcuterie Cones

Ingredients

1 head of raddichio - shredded (start with half and add more as you see fit)

5 pepperoncini peppers - stemmed, seeded and chopped

2 oz fresh goat cheese crumbles

1 tsp red wine vinegar

1 tsp extra virgin olive oil

3 tbsp pine nuts, toasted

4 oz of soppressata - sliced thin (yield 24+ slices)

Process

Dry toast (don't add olive oil) the pine nuts over medium-low heat in a non stick pan until just fragrant and remove from heat immediately. Combine all ingredients (until soppressata) in a small bowl and mix. Let sit for at least an hour but up to 1 day.

Before serving spoon a mound of the raddichio salad onto each slice of soppressata and roll / fold into cones. Secure with a tooth pick if needed (but you shouldn't need it). The prepared cones can stay in the fridge for a few hours but bring them out towards room temperature before serving to get the most out of the flavors.