Simone’s Super Bowl Snacks

*Four servings

For the Salsa: Dice tomatoes, mangoes, red onion and place in a bowl. Mince the garlic and roughly chop the cilantro. Add to mixture. Pour about 2 tablespoons of olive oil and season with the salt and peppers. Mix. Set aside.

For the Guacamole: Halve the avocadoes and spoon out the avocado. Roughly mash them with a fork until a thick, chunky consistency. Dice the red onion, chop cilantro and mince the garlic. Add all to mashed avocadoes. Eyeball about 2-3 tablespoons of oil, depending on how thick you want it your guacamole. Season mixture with salt and peppers. Serve with salsa, tortilla chips and sour cream.

3.     Spicy Chicken Satay w/ Peanut Sauce

8-10 Servings

Satay:

4 boneless, skinless chicken breast (diced in medium-sized cubes)

10 skewers (soaked in water for 2 hours)

1 tsp. coriander

2 tsp. garlic powder

3-4 tbsp. vegetable oil

1 tsp. chili powder

 ½ tsp. turmeric powder

½ tsp. cumin

1 tsp. of black pepper

1 tsp. of salt

4 tsp. of soy sauce

Peanut Sauce:

½ cup of creamy peanut butter

4 tsp. of lime juice

¼ cup of soy sauce

2 tsp. of sesame or vegetable oil

¼- ½ cup of cold water (depending on desired consistency)

2 tsp. Sriracha sauce (depending on desired spice) 

Satay: Dice chicken in medium size cubes and place in a bowl. Add all of the seasoning, the oil, and the soy sauce to the chicken. Mix until all of the chicken is coated with the seasoning. Marinade for a minimum of 2 hours. Position about four or five pieces of chicken on skewers. If you have a George Forman grill, use that to grill the satay. Cook until chicken is completely done. If you do not have a grill, the chicken may be baked on a rack in the oven at 350º for about 30 minutes or until chicken is completely cooked through.

Peanut Sauce: In a blender add the peanut butter, lime juice, oil and sriracha sauce together. Blend together. Take cold water and gradually pour into mixture until you reach the consistency of ketchup. Taste for added seasoning. When done, pour into bowl and serve with chicken satay.

4.     Turkey and Cheese Sliders  

12 Servings

2 packages of King’s Hawaiian Original Hawaiian Sweet Dinner rolls

Mayonnaise

Dijon mustard

12 slices provolone cheese, cut in halves

24 slices of deli honey turkey

3-4 tomatoes (thinly sliced)

Romaine lettuce (roughly chopped)

12 kalamata olives, pitted

12 toothpicks

Cut the rolls in half. Spread the mayo on one side and the Dijon on the other. Take the provolone halves and place one for each roll. Place two slices of turkey on top of the provolone. Place two thin slices of tomatoes on the provolone. Top sandwich with shredded lettuce. Cover the sandwich with the other half of the roll. Stick a toothpick, with an olive on it, in the sandwich. Serve.

5.     Peanut Butter Swirl Brownies

9 Servings

325 degrees, 35-40 minutes

For the Brownies:

½ cup of unsalted butter, cubed

6 oz. of semi-sweet chocolate bar or dark chocolate bar

2/3 cup of all-purpose flour

½ of baking powder

¼ tsp. of salt

2/3 cup of sugar

3 large eggs

3 tsp. of vanilla extract

For the Peanut Butter Swirl:

2 tbsp. of unsalted butter, melted

1/3 cup powdered sugar

½ cup of creamy peanut butter

½ of vanilla extract

For the Brownies: Over a double broiler (saucepan with simmering water and a heat-friendly bowl on top) melt the butter and chocolate until just melted. Set aside to cool. In another bowl, combine the flour, baking powder and salt. Add sugar into cooled chocolate and combine. Add each egg one at a time. Stir in the vanilla. Add the dry ingredients into the chocolate mixture and fold until the batter just comes together. Don’t over mix! Pour the batter into a prepared baking pan and set aside.

For the Peanut Butter Swirl: Combine all ingredients until smooth. Spoon the mixture in columns, on top of the brownie batter. With a fork, rake the peanut butter across the batter until it makes a “swirly” design. Place brownies in a 325° oven for 35- 40 minutes, depending on how fudgy you’d like your brownies. Take them out and let them cool completely before slicing in small squares.

6.     Chocolate Covered Pretzels

24 Servings

Bag of pretzels, preferably thicker ones

3 (4oz) dark chocolate bar

1 cup of hazelnuts, roughly chopped

Melt the dark chocolate bar on a double broiler over medium heat. Carefully dip half of the pretzels in chocolate until coated. Place them on a cooling rack to set. Dip the pretzels a second time and roll in chopped hazelnuts. Let them cool completely and serve!

All of these recipes can be served at room temperature; so, don’t worry about going back and forth to the kitchen to reheat things! We know you want to watch the game too. The Super Bowl is about everyone having fun, including the host. With these recipes you’ll be sure to have an efficient and fun time.