A Twist on Super Bowl Recipes

Sweet Potato Skins

Ingredients:

6 medium sweet potatoes (about 2 1/2 pounds) 

3 tablespoon extra-virgin olive oil

1 cup shredded part-skim mozzarella

2 tablespoons grated Parmesan

2 scallions, thinly sliced

1/2 cup salsa verde

1/2 avocado, pitted and cut into small pieces

1 cup black bean chips, crushed

Directions

1. Position an oven rack in the top of the oven, and preheat to 350 degrees F. Put the sweet potatoes on a rimmed baking sheet, and bake until fork-tender, 40 to 50 minutes. Let cool completely. (The potatoes can be baked, cooled and refrigerated a day ahead.) Split each in half lengthwise, and scoop out most of the flesh, leaving about a 1/4-inch border all around. (Save the scooped-out flesh for making mashed sweet potatoes later.)

2. Preheat the oven to 400 degrees F. Put a rack on a rimmed baking sheet. Arrange the potato skins skin-side up on the rack, and brush with 2 tablespoons of the oil. Bake until the skins are slightly browned, 20 to 30 minutes. Let cool completely, then cut each in half crosswise.

3. Arrange the pieces skin-side down on the rack, and sprinkle each with mozzarella, Parmesan and scallions. Bake until the mozzarella melts, 8 to 10 minutes. Remove the potato skins from the oven, and drizzle with the remaining tablespoon of oil. Top each with some salsa verde and avocado. Sprinkle with crushed chips.

Buffalo Cauliflower Bites

Ingredients:

8 cups 1 1/2-inch cauliflower florets

2 tablespoons extra-virgin olive oil

 ¼ teaspoon kosher salt

 2 tablespoons hot sauce, such as Frank's RedHot

 1-2 tablespoons Sriracha

 1 tablespoon butter, melted

1 tablespoon lemon juice

Directions

1. Preheat oven to 450 degrees F. Coat a large, rimmed baking sheet with cooking spray.

2. Toss cauliflower, oil and salt in a large bowl. Spread on the prepared baking sheet; reserve the bowl. Roast the cauliflower until it's starting to soften and brown on the bottom, about 15 minutes.

3. Meanwhile, combine hot sauce, Sriracha to taste, butter and lemon juice in the large bowl. Add the roasted cauliflower and toss to coat. Return the cauliflower to the baking sheet and continue roasting until hot, about 5 minutes more.

Bunless Burger Bites

Ingredients:

1 lb. ground beef

1 large egg

2 cloves garlic, minced

1 tbsp. Worcestershire sauce

1 tbsp. yellow mustard

Pink Himalayan salt

ground black pepper

5 slices cheddar cheese, quartered

6 leaves Bibb lettuce, torn into large pieces

1 c. small jar dill pickle chips

1 pt. cherry tomatoes

Directions:

1. In a large bowl, combine ground beef, egg, garlic, Worcestershire, and mustard and season with salt and pepper. Mix until fully combined, then form into small, meatball-size patties.

2. In a large skillet over medium heat. Cook patties until your desired doneness, 6 to 8 minutes per side for medium.

3. Top each with a cheese square and cover with lid to let melt, 2 minutes.

4. Thread a patty, lettuce, pickle, and tomato on each appetizer skewer and serve.