Chestnut Street Inn

Super Bowl Munchies

OK, I admit it. I’m not a huge sports fan. I don’t wait for football season to start and I generally spend most of my time during games searching videos on YouTube. BUT, I do love Super Bowl. I love the commercials, the excitement, the half time show, and most of all, the food. My husband and I have made it a tradition for the last 13 years of being together to always celebrate, just the two of us. We make a bunch of appetizers to have during the game and then we just pig out and enjoy the day. It is definitely one of the best days of the year. For those of you who may be looking for something new to add to your Super Bowl munchies repertoire, here are a few of our favorite recipes.

Blue Cheese-Stuffed Portabellas

Yields: 12 Servings

12 Medium Portabella Mushrooms, Stems removes, Peeled and Gills Scooped Out
2 Tbl Unsalted Butter
1 Tbl Extra Virgin Olive Oil
1 Vidalia Onion, Diced
3-4 Garlic Cloves, Minced
1 Red Bell Pepper, Seeded and Diced
2 Tbl Italian Parsley, Chopped
2 Tbl Cilantro, Chopped
2 tsps Herbes de Provence
Pinch Freshly Grated Nutmeg
Kosher Salt and Freshly Cracked Pepper to Taste
1 Tbl Lemon Juice
2 Tbl Dry Sherry or Vermouth
8 oz Cream Cheese, Softened
4 oz Blue Cheese, Crumbled

Heat oil and butter in a medium saute pan over medium high heat. Saute onion until translucent, approx. 5 mins. Add garlic and saute for one minute or until fragrant. Add pepper, parsley, cilantro, herbes de provence, nutmeg, salt and pepper and saute for a minute to soften. Add lemon juice and dry sherry and continue cooking until most of the liquid has evaporated. Add cream cheese and blue cheese and saute until the cheeses have melted and been incorporated. Adjust seasoning to taste. Cool. Fill mushroom caps evenly with filling and place on a baking sheet into a 375 degree oven for approx. 15 mins or until the cheese is golden and the mushrooms are cooked. Allow to sit at room temp for 5 mins before serving.

Jeff’s Seven-Layer Bean Dip

Yields: Approx. 12 Servings

2 Avocadoes, Seeded and Chopped
1 14 oz can Sliced Olives
1/2 Cup Sour Cream
2 Cups Pepper Jack Cheese
1 Jar Paul Newman’s Corn Salsa
1 Can Refried Beans
6 Scallions, Chopped
Cooking Spray

Place beans in a small saucepan along with 1/3 jar of the salsa. Stir to combine and heat through. Grease 9 x 11 Pyrex Baking Dish with Cooking spray. Start with bean layer, Next add scallions, then olives, then sour cream, then avocado, then remaining salsa and top with cheese. Bake in a preheated 375 degree oven until bubbly and the cheese is melted and beginning to turn golden. Serve with Chips.

Spicy North African-Style Meatballs

Yields: Approx. 30 meatballs

2 lbs Ground Beef
1 Onion, Diced
2-3 Garlic cloves, Minced
1 tsp ground cinnamon
½ tsp ground allspice
1 tsp ground coriander
2 Tbl Italian Parsley, Chopped
2 Tbl Cilantro, Chopped
Kosher salt and freshly ground pepper
2-3 tbl extra virgin olive oil
1 onion, sliced
2-3 garlic cloves, minced
1-6 oz can tomato paste
1 green bell pepper, seeded and diced
1 tsp ground cinnamon
½ tsp ground allspice
1 tsp ground coriander
1 tsp Harissa Paste
2 Tbl Italian Parsley, Chopped
2 Tbl Cilantro, Chopped
Kosher Salt and Freshly Ground Pepper
½ cup Beef Broth

Combine beef, diced onion, garlic cloves, cinnamon, allspice, coriander, salt, pepper, cilantro and parsley in a large bowl. Using your hands, knead meat together with spices until well combined. Roll mixture into 1” diameter meatballs and place on a baking sheet. Heal oil in a large sauté pan over medium high heat. Brown meatballs on all sides.Remove to a baking sheet. Add onions and bell pepper to pan and sauté until translucent, approx. 5 mins. Add garlic and cook for one minute or until fragrant. Season with salt, pepper, cinnamon, allspice, coriander, cilantro and parsley. Add tomato paste and beef broth and bring to a boil. Add meatballs back into the pan. Reduce heat to a simmer and continue cooking uncovered until the sauce has thickened and the meatballs are cooked through, approx. 15-20 mins. Season to taste and serve hot.

Monika’s Hot Wings

Yields: Approx. 8 Servings

2 lbs Wings/Drummettes
2-3 Tbl Extra Virgin Olive Oil
2 Tbl Honey
2 Tbl Harissa
Pinch Kosher Salt and Freshly Ground Pepper
2 tsps Garlic Powder
2 tsps Hot Hungarian Paprika

Combine wings/drummettes in a large bowl with all the ingredients. Toss well. Cover and refrigerate for at least 2 hrs. Place in a single layer on a baking sheet and bake at 375 degrees for approx. 30 mins or until the chicken is cooked through and begins to caramelize on top.

Kielbasa in Puff Pastry with Honey-Dijon Dipping Sauce

Yields: Approximately 32 Pieces

1 package puff pastry (Thaw according to manufacturer’s directions)
1 package polska kielbasa (You can use lite if you are counting calories)
½ cup honey
½ cup creamy Dijon mustard
1 tsp Harissa Paste
1 egg yolk beaten with 1 tbl water

Roll puff pastry out on a floured cutting board with a floured rolling pin until the pastry is about half as thick and the seams have come together. Cut puff pastry into 16 pieces. A pizza cutter works really well for this task. Repeat with second sheet of puff pastry. Cut kielbasa into 32 slices. Place one piece of kielbasa on one end of a piece of puff pastry. Roll it up and brush with egg wash to seal. Place on a greased baking sheet. Continue until all the kielbasa and puff pastry has been used up. Brush the tops of all the appetizers with the egg wash and place in a preheated 375 degree. Bake for approx. 25 minutes or until the appetizers are golden brown. Serve immediately with honey Dijon dipping sauce.

For sauce, whisk mustard with honey until combined. Serve.

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