Top Super Bowl Gourmet Recipes — 2017
- 8 ounces lean ground pork
- 3 cups coleslaw mix with carrots
- 8-oz can sliced water chestnuts (drained & diced)
- 1/2 cup cilantro, chopped
- 1 tablespoon fresh ginger root, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 16 Boston bibb lettuce leavesDressing
- 3 tablespoons lime juice
- 3 tablespoons sugar or honey
- 1 1/2 tablespoons light soy sauce
- 1/2 teaspoon cornstarch
- Whisk together the dressing ingredients in a small saucepan. Bring to a boil over medium-high heat and continue boiling 1 minute. Remove from heat and place in a small bowl to cool.
- Meanwhile, coat a medium skillet with cooking spray and place over medium heat until hot. Cook the pork until no longer pink, stirring frequently breaking up larger pieces while cooking.
- Combine the cooked pork, coleslaw mix, water chestnuts, cilantro, ginger, salt and black pepper in a medium bowl and toss until well blended. Spoon equal amounts in each of the lettuce leaves, (about 1/4 cup per leaf. Spoon equal amounts (about 1 1/2 teaspoons) of the dressing over each. May serve with knives and forks or pull up edges of leaves and enjoy as mini wraps.
Serves: (4) • Prep: (20 minutes) • Cook Time: (10 minutes)
- 6 oz tortilla chips
- 4 scallions
- 2 limes
- 6 radishes
- 2 cans black beans
- 2 cans chipotles in adobo sauce
- 1 cup cheddar cheese
- 2 bunches cilantro
- 4 table spoons sour cream
- 2 tomatoes
- 2 tsp olive oil
- Preheat oven to 400 degrees
- Thinly slice scallions, keeping white and green parts separate
- Halve tomatoes, remove and discard seeds and white core, then finely dice
- Thinly slice radishes
- Coarsely chop cilantro
- Halve the limes
- Drain and rinse black beans
- Heat olive oil in large pan over medium heat
- Add scallion whites and cook for 30 seconds
- Add black beans and chopped tomatoes (if you like more heat add an additional tsp of adobo sauce)
- In same pan, mound tortilla chips
- Top with black bean mixture and sprinkle cheddar cheese
- Bake for 5–10 mins, until cheese has melted
- Meanwhile, toss the radishes and half cilantro with the juice of 1 lime
- Season with salt and pepper (tip: this would be a great time to fry up an egg of two to top your chilaquiles, if desired)
- Remove pan from oven and top with radish and cilantro salad
- Top with scallion greens, remaining cilantro, a dollop of sour cream, and a squeeze of lime juice
Recipe and photography courtesy of Hello Fresh
- 1 large head of cauliflower (about 5–6 cups raw)
- 1⁄2 cup almond milk
- 1⁄2–1 cup water
- gluten-free all purpose flour
- 2 t garlic powder
- 2 t onion powder
- 1 t cumin powder
- dash of cayenne pepper
- ground black pepper & sea salt
- 3⁄4–1 cup red hot sauce
- 1 tablespoon grass-fed butter
- Preheat oven to 450 degrees F
- Line a baking sheet with foil and well grease with coconut oil.
- Break cauliflower head into small bite sized pieces.
- Mix flour, milk, water, and spices into a small bowl.
- Dip each cauliflower floret into this flour mixture (This is the step where you can either make the batter thick or thin by using less/more water respectively. I enjoy it on the thinner side so I choose to add more water).
- Lay on baking sheet in an even layer to ensure baking all around.
- Bake for 25 minutes or until golden brown.
- In a small saucepan melt the butter and hot sauce, bring to a simmer and remove from heat.
- After the cauliflower bites have baked, pour the buffalo sauce mixture onto the bites.
- Stir until each cauliflower bite has been coated in the sauce.
- Bake for another 10–15 minutes.
- Mix Health Warrior chia seeds and ranch for to your liking for a dipping sauce. Enjoy!
For all recipes please visit: http://www.bellacor.com/blog/whats-in-that-super-bowl-15-gourmet-dishes-for-the-big-game/