Easy Eats: 5 Super Bowl party-ready snacks

0

By: Geoff Lesar
gleasar@flavor574.com

jeffreyw / Flickr

Those NFL fans flipping couch cushions for a coveted $9,205 ticket to Super Bowl XLIX should take a seat, call the crew and preheat the oven.

The cheapest ticket price to witness football’s most premier platform translates into about 5383 pounds of chicken wings.

If you plan on preparing a spread fit for a platoon, these recipes, in five ingredients or less, will take time off your clock during the most sacred Sunday in sports.

BEEFY CORN AND BLACK BEAN CHILI
From MyRecipes, yields six 1-cup servings.

Ingredients

  • 1 lb. ground beef
  • 2 tsp. salt-free chili powder blend
  • 14 oz. package of seasoned corn and black beans
  • 14 oz. can fat-free, less sodium beef broth
  • 15 oz. can seasoned tomato sauce for chili

Directions

  1. Combine ground beef and chili powder blend in a large pot or Dutch oven. Cook six minutes on medium heat, or until beef is browned and crumbled. Drain and return to pot.
  2. Stir in frozen corn mixture, broth and tomato sauce; bring to a boil. Cover, reduce heat and simmer for 10 minutes. Uncover and simmer 5 minutes, stirring occasionally.
  3. Serve in bowls, and top with sour cream or green onions, if desired.

VEGAN HOT CORN DIP
From One Green Planet

Ingredients

  • 2 12-oz. cans organic corn, drained very well
  • 1-2 small fresh jalapenos, diced
  • 2 cups vegan mozzarella cheese shreds
  • ¾ cup nutritional yeast, finely ground
  • 1 cup vegan mayonnaise

Directions

  1. Preheat oven to 350 degrees.
  2. Put all ingredients into an 8×8 and stir until thoroughly combined.
  3. Bake for approximately 20 minutes or until bubbly.
  4. Upon removal from the oven, stir ingredients again to ensure evenly distributed cheese.
  5. Garnish with diced jalapeno or tomato. Serve with corn chips.

“SECRET’S IN THE SAUCE” BARBECUE RIBS
From Taste of Home, serves 5

Ingredients

  • 4½ lbs. pork baby back ribs
  • 2½ cups barbecue sauce
  • ¾ cup cherry preserves
  • 1 tbsp. Dijon mustard
  • 1 garlic clove

Directions

  1. Cut ribs into serving-size pieces; sprinkle with salt and pepper, if desired.
  2. Place into 5 or 6 qt. slow cooker.
  3. Combine the remaining ingredients; pour over ribs.
  4. Cover and cook on low for 6-8 hours or until meat is tender.
  5. Serve with sauce.

ANNE’S HOT SAUSAGE DIP
From MyRecipes

Ingredients

  • 1 lb. ground hot pork sausage
  • 10 oz. can diced tomato and green chiles
  • 8 oz. package cream cheese softened.
  • ¾ cup shredded sharp cheddar cheese
  • Corn chips

Directions

  1. Cook sausage in a large skillet, until meat is browned and crumbled. Drain well and return to pan.
  2. Drain diced tomato and green chiles, reserving ¼ cup of liquid from the cans.
  3. Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese.
  4. Spoon into a lightly greased 1-quart baking dish; sprinkle with cheddar cheese.
  5. Bake at 350 degrees for 20 to 25 minutes, or until bubbly. Serve with corn chips.

SPICY BLUE CHEESE DIP
From Eating Well

Ingredients

  • ⅔ cup reduced-fat sour cream
  • ⅔ crumbled blue cheese
  • 1 tbsp. distilled white vinegar
  • ¼ teaspoon cayenne pepper

Directions

  1. Whisk sour cream, blue cheese, vinegar and cayenne in a small bowl.
  2. Cover for up to three days in the refrigerator.

What’s in the starting lineup for your Super Bowl party?

(Visited 4 times, 1 visits today)