Liz Crenshaw, Patti Petitte & Katie Roberts
Score big with easy & delicious recipes for your Super Bowl Sunday.
Olive salad for sandwich
1 (10 ounce) jar of drained pimento stuffed green olives
¼ cup pitted Kalamata olives
½ Cup drained Giardiniera (Pickled vegetable)
2 Tbs. Drained Capers
2 cloves garlic
1 tsp. Dried Oregano or 2 tsp. fresh chopped
2 tsp. Chopped parsley
2 tsp. Lemon Juice
2 Tbs. Olive oil
Black pepper to taste
Place in a food processor and pulse ingredients till coarsely chopped.
Meats & Cheese Needed
½ Pound Sliced Ham
½ Pound Sliced Mortadella
½ Pound Sliced Genoa Salami
½ Pound Hot Capicola Ham
½ Pound Provolone Cheese
½ Pound Sliced Mozzarella
2 Loaves of Italian Style Bread
DIRECTIONS: To assemble the sandwich, slice the bread open and remove a little of the center to make room for the meats and olive salad. Start with the olive salad on the bottom, split the meats and cheeses evenly between the two loaves. Wrap the sandwiches in foil and place between two cookie sheets (sandwich them so you can press them) and place several heavy cans or bricks on top of the top cookie sheet in order to press the sandwich. Press the sandwich for several hours in the refrigerator. Warm the oven to 375°F, bake the sandwich (still wrapped in foil) for 20 minutes. Carefully unwrap the sandwich, and slice into portions.
"Raven" Crab Cake Sliders with Avocado Spread
1 Ripe Avocado peeled and crushed
1 Garlic clove smashed
¼ cup Chopped Cilantro
2 Tbs Chopped Chives
2 Tbs Chopped Tarragon
2 Tbs Chopped Parley
Juice of ½ Lemon (or more to taste)
¼ Cup Mayonnaise
Pinch of Cayenne
Salt & Pepper to taste
DIRECTIONS: Combine all ingredients in a bowl mixing well with a fork to smooth it out as well as you can. Some chunks of avocado are ok.
"Raven" Crab Cakes
1 Pound Crab Meat picked over for shell
2 tsp. Old Bay Seasoning
½ tsp. Dry mustard
1 tsp. Worcestershire sauce
2 Tbs. Mayonnaise
1 tsp. Prepared Yellow Mustard
1 tsp. Lemon juice
2 tsp. Chopped dill
¼ Cup Plain Bread Crumbs
Plain Bread crumbs for coating if desired
DIRECTIONS: To prepare the crab cakes, combine all ingredients in a bowl EXCEPT the crab.
Gently fold the crab into the egg/mayonnaise mixture being careful not to break up the crab lumps too much.
Shape the crab cakes using a small ice cream scoop to get even portions.
You can coat them in bread crumbs before cooking, or simply pan fry them in a skillet with some butter until golden brown, or bake them on greased cookie sheets @ 400°F until a thermometer reaches 165°F internal temperature.
Thai Style Chicken Wings
2 bags Chicken Wings
2 Tbs. – ¼ C. Fish Sauce
¼ Cup Lime Juice
2 Thai Chilies chopped fine
¼ cup Sweet Thai Chili Sauce
1 crushed and smashed garlic clove
1 tsp. ground ginger (dry galangal preferred)
¼ cup chopped cilantro
DIRECTIONS: Cook the wings using your preferred method (either fry or bake) until thoroughly cooked and crispy.
Meanwhile prepare the sauce by combining all ingredients in a large enough bowl to hold your cooked wings and sauce together.
If you prefer the wings to be milder, seed the chilies before chopping them. Toss the cooked hot wings in the mixed sauce coating the wings well. Remove from the excess sauce and serve warm.
White Hot Dog Chili
1 pound of White Hots quartered and cut into small pieces
2 Tbs. Olive oil
3 cloves of garlic chopped
2 ribs of celery chopped fine
2 Medium onions chopped fine
1 Can (4 ounce) Chopped green chilies
2 teaspoons ground cumin
1 ½ teaspoon of dried oregano
Pinch of red pepper flakes (or to taste)
1-quart Chicken broth
2 cans (16 ounce) Great Northern beans, undrained
2 Cups grated Monterey Jack Cheese
Salt and Pepper to taste
Tortilla Scoops for serving
DIRECTIONS: Heat 1 Tbs. of the olive oil in a large pot and fry off the white hots until nicely browned, remove from the pot and reserve.
Add the remaining oil and sauté the onions, celery and garlic till soft and fragrant. Add the seasonings, green chilies, beans, and stock to the pot and bring to a boil. Reduce the heat and slowly stir the cheese into the mixture to gently melt it. Add the crisped white hots and adjust the seasoning with salt and pepper. Place into a serving bowl or individual bowls and serve with tortilla scoops.
Grilled Vegetarian Pesto Flatbread Pizza
1 Plain par-baked Pizza crust
1 jar prepared pesto sauce (or fresh)
Sun dried Tomatoes packed in oil
Artichoke hearts packed in oil
DIRECTIONS: Warm the grill on low. Meanwhile, assemble your pizza starting with sauce, top with cheese, and place your topping on top of the cheese. Be careful not to be too heavy handed or you will have a hard time getting the pizza off the grill! Grill the pizza till the crust is crisp and the mozzarella is melted. Carefully remove the pizza and cut into slices.
Grilled Pineapple Kabobs
1 Pineapple cleaned and cut into chunks
1 Tbs. chopped mint
1 Tbs. Olive Oil
Ground Black Pepper
This is an easy dessert option to help those who are sticking to their New Years Eve resolutions have something sweet with out all the guilt!
DIRECTIONS: Toss everything together and place the pineapple chunks on wooden skewers. Grill the pineapple on all sides till warmed throughout and serve warm. You could place a small bowl of vanilla non-fat yogurt on the platter to use as a dipping sauce.
Grilled Nutella, Banana, and Ghirardelli Chocolate sandwiches
Cinnamon Raisin Swirl bread
Ghirardelli chocolate chips
DIRECTIONS: This is an easy dessert sandwich to prepare to go along with your other sandwich selections. Warm the grill to low and assemble the sandwiches. Spread the two slices of bread with Nutella, add Ghirardelli chocolate and sliced bananas and brush the sandwich with melted butter. Grill the sandwich on both sides till the bread is toasted. Remove from the grill and slice sandwiches into quarters.