It’s that Superbowl time of year again and we’re just as jazzed as ever about getting the fun on the table with delicious foods, that make them stop and taste the flavors, regardless of the play-in-progress. Commenting the 50th Anniversary, we’ve got a slew of goodies to suggest. Have a look and taste, then let us in on your compliments.
Finger foods served on the buffet with an assortment of dipping sauces together with bite-sized slices of homemade pizza , a platter of crudités, football shaped mini-turkey meat balls in sour cream country gravy served with toasted refrigerated biscuit halves, Crunchy Okra Bites, chips and salsa (if you must).
Don’t forget the sweet things, too. Mini devils food muffins with a dollop of mocha frosting, Mini Lemon Squares with a bowl of mixed dried fruit and nuts and you’ve got delicious, healthy event food for a crowd from anywhere or a buffet (for any occasion) to be remembered long after the gathering has dispersed.
This ain’t your granny’s mini-sausages, spam meatballs with crackers, and delivered Pizza party.
I. Chicken Medallions*
- 1 lb. boneless/skinless chicken breast (cut in 1″ cubes)
1/2 c. sour cream
- 1/2 c. mayonnaise
- 1/2 c. buttermilk
- 1 tbsp. seasoning salt
- 1 tsp. granulated garlic
- 1 tsp. smoked paprika
- 1/2 tsp. freshly ground fine black pepper
- 1 tsp. finely ground herbs d’ Provence
- 1/2 c. finely grated parmasen
- 1 c. fine dry garlic bread crumbs
- 2 tsp. crushed dried parsley flakes
- 1 tsp. finely crushed dried thyme
- 2 tbsp. rice flour
- Mix sour cream, mayo, buttermilk and seasonings in a large (1 gallon) ziplock bag and mix until seasonings are well distributed throughout the creamy ingredients.
- Add the chicken* cubes and zip bag closed.
- Massage to thoroughly distribute and coat chicken* pieces with the creamy ingredients.
- Refrigerate overnight or at least 3 hours.
- Run the final 5 ingredients together in food processor until well mixed and reduced to a fine crumb texture … pour crumble into a a dry large ziplock or dry paper bag
- Drop chicken medallions into crumb mix, a few at a time, shake to coat and distribute on a greased wire rack on a parchment lined baking sheet. Allow space between each piece.
- Spray lightly with a quality cooking spray
- Bake at 400°F for 18 – 20 minutes until golden brown and internal temperature in largest pieces register 165 on an instant read thermometer.
- Serve with assorted dipping sauces (recipes follow) as a part of your game day party buffet.
*This recipe is adaptable to use 1″ cubes of turkey breast or thigh, dense white fish cubes (halibut, cod, etc.) and will remain one of the items most requested on your party bar.
Honey Dijon Mustard Sauce:
Stir together in a 1 cup measure:
- 1/2 c. dijon mustard
- 1/4 c. Best Foods or Helman’s Mayonnaise
- 3 tbsp. local organic honey**
- ¾ c. tomato paste (catsup may be substituted)
- 3 tbsp. champagne vinegar
- 3 tbsp. dark brown sugar
- 1/2 tsp. ground cloves
- 3 tbsp. good whiskey or bourbon (I prefer JD Black Tennessee Whiskey)
- Heat /tomato paste(or catsup) in a small sauce pan
- Add vinegar, brown sugar, cloves and whiskey and bring to a bubbly roll
- Remove from heat and cool.
- Serve with chicken* (or turkey) medallions.
- 1 c. canned cranberry sauce (your preference of jellied/whole berry)
- ¼ c. frozen orange juice concentrate
- 1 tbsp. Grand Mariner liqueur
- ½ tsp. Sriracha (optional)
- Heat canned sauce in microwave safe bowl in microwave for 1 to 2 minutes on high until liquified. Stir once during process.
- Add other ingredients and combine well .
- Serve along side turkey (or chicken) medallions
II. Homemade Pizza
Ingredients 8 servings 189 cals
- 1 (.25 ounce) package active dry yeast
- 1 teaspoon white sugar
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 1/2 cups bread flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- Preheat oven to 450° F (230° C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
- Turn dough out onto a lightly floured surface and pat or roll into a round.
- Transfer crust to a lightly greased pizza pan or baker’s peel dusted with cornmeal.
- Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown.
- Let baked pizza cool for 5 minutes before serving.
III. Turkey Meatballs in Sour Cream Country Gravy
- 1 egg, beaten
- 2 Tbsp tomato paste*
- 1 Med. onion, peeled and minced
- 3 Garlic cloves , samshed and finely minced
- ¼ C. Fresh Italian (flat-leafed) parsley, finely chopped
- 1 tsp dried oregano, crushed
- 1 tsp. each sea salt & freshly ground black pepper
- 2 Tbsp. fat free brown gravy mix
- 2 tsp. Worchester sauce
- ¼ C. fine dry bread crumbs
- 1 lb. ground turkey*, a mixture of white and dark meat
- Extra-Light Olive Oil
**This recipe instruction is written as a two step process where meat balls are browned before finished in the oven. This is done purely for adding an eye appeal to the meatballs in case you want to serve them separate from the sauce. If you are going to add them to the sour cream gravy or other sauce, it is unnecessary and you may do all the cooking in the oven, temping them to make sure they have reached 165°F doneness, but do not over cook!
- Assemble ingredients, (I make the bread crumbs here from herbed salad croutons, run in the food processor or blender until fine crumbs.)
- Combine the beaten egg, tomato paste, grated onion, garlic, parsley, oregano, salt, pepper, gravy mix powder, and Worchester sauce .
- Mix well and then mix in the meat and bread crumbs. (These meatballs are stickier than traditional)
- Preheat the oven to 400º.
- **Using a medium ice cream/cookie scoop*, scoop out the meatballs and drop them onto a parchment or foil lined cookie sheet
- Heat enough of the olive oil to coat a nonstick skillet over high heat
- Shape all the scooped meatballs into football shapes, drop them into the hot pan.
- Cook to brown on all sides (for about 30 seconds, flipping them over using a spoon carefully to keep them intact).
- Transfer to the parchment or foil lined baking sheet. (about 24 meatballs)
- Transfer baking sheet to the oven and bake meatballs for about 15 minutes. They will be firm to the touch when finished.
- Serve with Country Sour Cream Gravy, Marinara, or sauce of your choice.
- 3 Tbsp. all-purpose flour
- 1 tsp. each sea salt and freshly ground black pepper, granulated garlic,
- ½ tsp. smoked paprika
- 1 C. chicken stock
- ½ C. whole milk
- 2 Tbsp. butter, melted into
- 2 Tbsp. EVOO (extra virgin olive oil)
- ¼ C. sour cream
- Measure flour, seasonings into a small bowl together and stir to combine well
- Measure chicken stock, whole milk together, set aside
- Melt butter into a heated non-stick skillet or saucepan, add EVOO and stir with a whisk
- Add dry ingredients and stir well to combine, cook for about 2 minutes over medium heat, but do not brown.
- And at the same time, heat measured liquids in microwave for one minute.
- Add liquids to the rue, stirring slowly to combine and cook until gravy begins to thicken.
- Cook for two minutes or so, finally whisking in the sour cream. Heat through but do not boil!
IV. Crunchy Okra Bites
- 16 oz. pkg. frozen okra slices
- ½ cup Best Foods (or Hellman’s) Mayonnaise
- ¾ cup buttermilk
- 3 cups tortilla chip (about) = 1 cup crumbs
- 1 cup dry grated Parmesan
- 2-½ cups garlic crouton (about ) = 1 cup crumbs
- 1 tsp. each salt and cayenne pepper*, fresh black pepper, corn starch
- Olive oil (or other good quality) Cooking Spray
- Measure tortilla chips, garlic croutons and Parmesan and corn starch into the bowl of a food processor and process to fine crumbs. Add seasonings and pulse (or run to combine) briefly. Pour into a medium sized mixing bowl.
- Make certain all the okra pieces are separate from one another,
- Measure mayo and buttermilk into a medium bowl and mix with a hand mixer or whisk until totally combined and smooth.
- Preheat oven to 450°F and line two large cookie sheets with parchment or foil
- Place the okra into the mayo/buttermilk mix first and stir to coat.
- Remove with a cooking spider and allow extra liquids to drain briefly back into the bowl.
- Pour into the crumb/cheese mix and toss to coat.
- Place in a single layer on a lined cookie sheet
- Repeat until all okra has been dipped and coated.
- Spray lightly with cooking spray and
- Bake for 18 minutes or until golden brown
- *Sprinkle with a small amount of Sea Salt while still hot and served immediately. Keep warm through serving process in an uncovered appliance.
V. Mini-Devils Food Muffins
- 1 (18oz) Devil’s Food Cake mix (I like Duncan Hines)
- 1 cup mayonnaise (Best Foods/Hellman’s)
- 1 cup room temperature water
- 3 eggs
- 1 tsp. fresh ground cinnamon
- ½ tsp. cayenne pepper
- In a mixer bowl, stir spices into cake mix into cake mix
- Add mayo, water, and eggs
- Beat together on slow speed for 1 minute to combine, scrape bowl.
- Beat together for 2 minutes on medium speed to mix.
- Scoop by ¼ cup portions into mini cupcake liners
- Bake @ 350°F for 12 to 14 minutes until a tooth pick inserted in center comes out clean
- Cool completely on a rack
- Frost with Mocha Frosting when cold.
VI. Mocha Frosting
- 3 cups confectioner’s sugar, sifted
- ⅓ cup soft butter
- 1 Tbsp. Instant Coffee (I like Yuban)+ 1 Tbsp. for garnish
- ¼ cup dark unsweetened chocolate (chips ok)
- pinch of sea salt
- 1 (+ up to 1 tsp.) Tbsp. heavy cream
- Gather ingredients and read through all the directions
- Melt chocolate in a bowl over hot (not boiling water) Do not allow bowl to touch water, stir once or twice during melting. Keep warm and fluid.
- Stir instant coffee and salt into sifted powdered sugar
- Stir in the butter slowly then add the cream and chocolate
- Whip with hand mixer to light spreadable consistency (adding more heavy cream if necessary, a drop or two at a time)
- Place into a pastry bag (with your choice of tip) (or a quart sized zipper bag). Squeeze out all the air. (If using zipper bag, cut off a tiny portion of a corner, test flow by squeezing and snipping until you get the flow size you wish).
- Frost cold cupcakes. Sprinkle sparingly with Instant Coffee granules (a pepper shaker works beautifully)
VII. Lemon Squares (Mini)
A. For the crust:
- ½ lb. + 2 tbsp. butter
- ½ cup granulated sugar
- 2 cups all purpose flour
- pinch of sea salt
- Preheat the oven to 350°F.
- Using an electric mixer, cream butter and sugar with the paddle attachment for two minutes.
- Combine flour and salt
- With mixer on slow speed, add flour mixture to butter/sugar until just mixed.
- Pour into a 9x13x2″ baking dish and press across surface to cover the bottom, building up a ½” edge on all sides. Refrigerate to rest and chill for at least 30 minutes.
- Bake crust for 15 to 18 minutes until cooked, but not browned. Remove to a wire rack to cool, but keep the oven heated.
For the Filling
- 6 extra-large eggs (at room temperature)
- 3 cups granulated sugar
- 2 Tbsp. grated lemon zest
- 1 cup all purpose flour
- Confectioner’s sugar for dusting top after cooking
- Whisk eggs together with sugar, lemon zest, lemon juice, and flour.
- Pour over cooled crust
- Bake for 32 to 36 minutes until set.
- Let cool to room then dust top with Confectioner’s sugar.
- Cut in 2″ squares and serve.
VIII. Fruit & Nut Bowl
- 2 cups of unsalted roasted mixed nuts (heart healthy variety)
- 1 cup shelled pistachios
- 3 cups of dried cranberry
- 1 cup of dried blueberries
- 1 cup toasted pumpkin seeds
- 2 cups semi sweet chocolate chips
- 2 cups peanutbutter chips (* optional)
- 2 cups chopped dried mango
- Chop mango into bite sized pieces
- Measure the rest of the ingredients into a 2 quart serving bowl
- Toss and serve for a fantastic healthy, sweet and crunchy snack by the handful.
©2016 Barbara A. Ziegler/BAPantryGourmet.com ~ All rights reserved.