Quick and easy recipes for the Super Bowl

Reported by: Alyx Sacks
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Updated: 2/01/2013 8:43 am
RENO, Nev. (KRNV & MyNews4.com) -- The Super Bowl is the second biggest day for food consumption after Thanksgiving and to get prepared for the big day News 4's Alyx Sacks met with Culinary Director at Nothing to It! Culinary Center to learn some quick, healthy, and fun recipes for game day.
Here are the four recipes as seen on News 4 Today. For more recipes and to learn more about Nothing to It! Culinary Center visit: http://www.nothingtoit.com/

Beer and Cheese Fondue

1 tsp Garlic, minced

1 cup Dark beer

8 oz Swiss Cheese, grated

4 oz Shard Cheddar Cheese, grated

1 tbsp Flour

1 tsp Cornstarch

Dash of hot sauce

Cooked Italian Sausage and Cubed Bread, Pretzel Sticks

In a saucepot add the beer, and garlic and reduce by one quarter. Then bring this mixture to a boil.

In a large bowl toss the cheeses with the flour and cornstarch. Slowly add the cheese to the beer and melt. Once all the cheese has melted, season with hot sauce. Serve with cooked sausages, broccoli florets and cubed bread.

Beef & Sausage Sliders with Slaw

2 pounds Ground chuck (80% lean)

4 oz Mild Italian sausage

Kosher salt

Ground black pepper

16 ea Hamburger buns - mini

Red Pepper Slaw - recipe to follow

Purple Cabbage Slaw - recipe to follow

Gently mix the ground chuck and sausage in a large bowl. Then form into mini burgers of equal size and thickness, each about ½ inch thick. Season both sides of the burgers with salt and pepper. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty so the centers are about 1/2 inch thick. This will help the patties cook evenly and prevent them from puffing on the grill.

Prepare the grill for direct cooking over direct medium heat (350° to 450°F).

Brush the cooking grates clean. Grill the burgers over direct medium heat, with the lid closed as much as possible, until cooked to medium, 3 to 4 minutes, turning once. Top each burger with a slice of cheese during the last minute of grilling time and allow the cheese to melt. During the last 30 seconds grill the buns over direct medium heat until lightly toasted.

Serve the burgers with your topping of choice.

Roasted Red Pepper Slaw

½ cup Roasted red peppers, sliced thinly

½ cup Sun dried tomatoes (dry packed and reconstituted in warm water, then drained) - chopped

2 tbls Basil, finely chopped

3 tbls White balsamic dressing

Put all of the above ingredients in a bowl, toss to combine, and let it sit for about 1 hour before serving. Or you can make it ahead and store it in the refrigerator.

White Balsamic Dressing

8 tbls Extra-virgin olive oil

4 tbls White balsamic vinegar

1/4 tsp Onion salt

½ tsp Garlic salt

½ tsp Freshly ground black pepper

In a small bowl add the white balsamic vinegar, garlic and onion salt, and black pepper. While whisking, slowly add the extra-virgin olive oil. Taste, and adjust seasoning and serve.

Purple Cabbage Slaw

1cup Purple cabbage, thinly sliced

¼ cup Red onion, thinly sliced

2 tbls Basil, finely chopped

4 tbls White balsamic dressing

Put all of the above ingredients in a bowl, toss to combine, and let it sit for about 1 hour before serving. Or you can make it ahead and store it in the refrigerator.

Walnut, Almond and Red Pepper Dip (Paleo Dip)

Makes about 2 cups

1 cup       Raw almond

1 cup       Raw walnuts

1 tsp        Ground cumin

1 tsp        Italian sea salt

1 (12oz) jar     Roasted red peppers-drained

2 ea         Garlic cloves, chopped

4 tbls       Extra virgin olive oil

2 tbls       Basil, torn

2 tsp        Fresh lemon juice

2 tsp        Sherry vinegar

In a food processor, process the nuts, cumin, and salt until the nuts are finely ground. Then add the peppers, garlic, extra-virgin olive oil, parsley, and lemon juice. Continue to process until smooth consistency.

Cake Truffles

1 ea             Cake, baked in a 9x13-inch pan

8 oz             Frosting of choice

32oz            Candy melts, or chocolate

Decorations for truffles

Crumble the cooked cake into a large bowl. Warm the frosting slightly in the microwave – so that it is easier to mix. Add the frosting to the crumble cake with a spatula or fork, until it is completely incorporated into the cake crumbs. To test to see if you have enough frosting, squeeze a small portion together and see if it holds without breaking apart. If the mixture is too dry, then add more frosting.

Roll the mixture into walnut-sized cake balls and transfer to a parchment lined jelly roll pan. Make sure the balls are smooth and tightly rolled.

Transfer the pan to the freezer and let it set there for 15 to 20 minutes.

Place 16 oz of candy melts in a small, deep microwave-safe bowl. Microwave in 30-second bursts, stirring each time until completely melted. The melted coating should coat a spoon but still be able to slowly drip off. Follow the same procedure for chocolate.

Remove the cake balls from the freezer, Dip them in the candy coating with a fork,tap them on the side of the bowl to get any extra coating off of the cake balls and place them on the pan. If you are decorating with sprinkles now is when you would sprinkle the top of your cake balls.

Let them sit till until dry.

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