Superbowl Bites

Though I'm sad to say I won't be sweating out the winner of this years Superbowl since my beloved Patriots dropped the ball, but its still football and I'll still be watching! 
Looking for some Superbowl eats ideas? Touchdown with something different with these tasty finger foods! 

Buffalo Chicken Bites
recipe adapted from Gourmet

1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce 
4 tablespoons unsalted butter, melted and cooled
1 package of whole wheat or white pizza dough OR flaky croissant dough!

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, softened butter and hot sauce; set aside.

Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans.

Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).

Mexican Pizza 

What You Need 2 crusts pizza dough
1 can no-fat refried black beans (makes enough for around 4 pizzas)
1/2 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon cayenne
1 small red onion
1 tomato
2 handfuls fresh cilantro
2 handfuls frozen corn
Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Kosher salt

What To Do
Place your pizza stone in the oven and preheat to 500°F.
2  In a medium bowl, mix the refried black beans with a bit of water to thin , with 1/2 teaspoon cumin, 1/4 teaspoon paprika, and 1/4 teaspoon cayenne.
3  Dice your veggies
4  After you've rounded out your dough, spread the bean mixture in a thin layer over the dough, sprinkle on as much cheese as you like, and add the red onion, tomato, corn, and cilantro. Sprinkle with kosher salt (very important – this really brings out the flavors!). If desired, brush a little olive oil on the crust to help it brown.

 Pretzel Bites
Recipe source: Two Peas and Their Pod

1 1/2C warm water
2 tbsp brown sugar
1pkg active dry yeast
6 tbsp butter, melted
2 1/2 tsp salt
4 1/2 – 5C AP flour
2 Qts water
1/4C baking soda
1 egg, beaten plus 1 tbsp water
course sea salt for topping

In the bowl of a stand mixer fitted with the paddle attachment (personal preference, you can use the dough hook if you prefer), combine brown sugar, yeast, melted butter and water. Give a quick mix, then let sit for 5 minutes or until slightly puffy.

Add salt and flour to wet mixture. Continue mixing until all flour is encorporated and the dough is pulling away from the sides and bottom of the bowl. Add additional flour until the dough pulls away from the bowl and is no longer super sticky.  Knead by hand for 3-5 minutes, shaping into a ball.

Grease a medium bowl with oil. Toss dough into bowl, then flip to coat all sides with oil. Cover with plastic wrap. Let sit in a warm location for an hour or until dough is doubled in size.

Preheat oven to 425 degrees. In a large stockpot, bring 2 quarts of water to a boil. Carefully and quickly, add baking soda – this may splatter.

Divide dough into 8 equal pieces. Roll each piece into a long snake. Using kitchen sheers, cut 1″ pieces. Transfer pieces to a clean plate. Repeat process with all pieces of dough.
Prepare a baking sheet with silpat or parchment paper. Whisk one egg together with 1 tbsp water, set aside. Boil 10-15 pieces of cut dough at a time for 30-45 seconds. Remove with a slotted spoon, transfering to your prepared baking sheet. Repeat process with remaining dough pieces.

Brush egg wash over dough pieces. Immediately sprinkle with course sea salt. Bake for 15 minutes or until golden brown. Cool on a wire rack. Continue process with any remaining dough.

Serve warm with dipping sauces, such as mustard or cheese.

No comments:

Post a Comment