Top Super Bowl Gourmet Recipes — 2017


Best Gourmet Apps, Snacks and Appetizers
Ginger Pork Bibb Cups

Ingredients

  • 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

Instructions

  • 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)

Skillet Chilaquiles with Chipotle, Beans & Radishes

Ingredients

  • 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

Instructions

  • 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

Serves 6

Recipe and photography courtesy of Hello Fresh

Ingredients

  • 1 large head of cauliflower (about 5–6 cups raw)

Coating

  • 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

Buffalo Sauce

  • 3⁄4–1 cup red hot sauce
  • 1 tablespoon grass-fed butter

Instructions

  • 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.

Coating

  • 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.

Buffalo Sauce

  • 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!

One clap, two clap, three clap, forty?

By clapping more or less, you can signal to us which stories really stand out.