Saturday, February 1, 2014

What's cookin'? - Super Bowl Sunday snacks

I decided that I would make a contribution to all of the Super Bowl Sunday snacks out there. It's funny, because my boys are both going over friends' houses to watch the game this year, so my husband and I are left alone not eating fun food this year! But if we were, these are three things that I have made in the past that I just might do again for the big game...

Mustard-glazed kielbasa 
This one is a real man pleaser! We have eaten it for dinner as an entrée, but it would make an equally superb finger food for gatherings.

1 Package cooked kielbasa, plain 
1/2 c White cooking wine
1/4 c Mustard (I use a combination of whole-grain mustard and a sweet mustard)
3T Brown sugar
2T Fresh parsley
Cracked black pepper to taste

* Bring wine to boil in a large pot.
* Cut kielbasa  into 1 inch chunks. Add to wine, lower heat and simmer about 10 to 12 minutes (or until Kielbasa is cooked through)
* Add brown sugar and mustard. Raise heat and bring to a boil, stirring occasionally. Lower heat and cook uncovered, 10 minutes, until sauce thickens and a glaze is formed. Stir frequently. 
* Before serving sprinkle with parsley and pepper.
Crispy Rosemary Hummus (Recipe originally from Sommer Collier)
This is a great alternative to fattening dips that you might put out with otherwise healthy dippers, such as vegetables! I love rosemary and I especially love this recipe because it quick-fries it and it gets all crispy!

2 cans chick peas/garbanzo beans
1/3c Plain Greek yogurt
3T Olive oil
3-4 Sprigs fresh rosemary
1 t Lemon juice
1 Large clove garlic
1 t Salt
Pepper to taste

* Place oil in skillet on high heat. Once smoking, add rosemary and flash-fry 30 seconds on each side. Remove rosemary and place on a paper towel to drain. Reserve olive oil.
* In a food processor purée the following to the desired consistency: The beans, yogurt, rosemary-infused olive oil from frying pan, lemon juice, garlic, salt and pepper.
* Pull the crispy rosemary leaves off of the stems. Pulse in the food processor until leaves have worked their way through the hummus.

Serve with fresh veggies and pita chips.
Baked Fontina
(Recipe originally from Ina Garten)

This recipe works well as an appetizer to an Italian meal, or any time you just feel like eating something really yummy!

1 1/2 lb. Italian fontina, rind removed and cut into 1 inch cubes (If you can't find fontina use Brie)
6 Cloves garlic, thinly sliced
1T Fresh thyme, chopped 
1t Fresh rosemary, chopped
3T Extra-virgin olive oil
1/2 t Kosher salt
1/2 t Black pepper

* Preheat broiler. Adjust top rack so it sits about 5 inches away from heating element.
* (A cast-iron skillet or something that can withstand the broiler works best for this) Spread cheese cubes evenly across bottom of pan. Drizzle olive oil over the cheese. Sprinkle evenly with garlic, herbs, salt and pepper.
* Bake 6 minutes until cheese is heated through, melted and bubbly.
** Pan is hot! Be sure to put it on the heat- proof surface!

Serve with crusty French bread.
Crazy delicious!

The Steelers aren't in it this year so I'm going to use the time to clean, and maybe catch a few of the commercials!

Come to think of it - this baked fontina might go well with the minestrone that I'll be eating....

Hmmm... The boys will never know what they missed!

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