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5 HEALTHY SUPERBOWL SNACKS YOU CAN MAKE AT HOME

Thursday, February 4, 2021   /   by Scott Coldwell

5 HEALTHY SUPERBOWL SNACKS YOU CAN MAKE AT HOME

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Superbowl Sunday is upon us! Since you’ll likely be enjoying the game in the comfort of your own home this season, it’s up to you to conjure up some delicious snacks—bonus points if they’re healthy! Need some inspiration? Below are our top 5 picks for healthy Super Bowl snacks you can make at home:

1. Guacamole
2. Spinach-Artichoke Dip
3. Vegetable Spring Rolls
4. Turkey Chilli
5. Elote Dip

Below are the recipes…

**Guacamole**

– 3 Large avocados, pits and skins discarded
– 1/4 Small white onion, finely chopped
– 1/4 c. Fresh cilantro, chopped
– 1 Small jalapeño, finely chopped
– 1/3 c. Roasted pepitas, finely chopped, plus more for serving
– 4 tbsp. fresh lime juice
– kKosher salt and freshly ground black paper
– Tortilla chips, for serving

Recipe:

1. Combine avocados, onion, cilantro, jalapeño, pepitas, and lime juice in a bowl. Mash with a fork until combined and avocado is desired consistency. Season with salt and pepper.

2. Top with additional pepitas. Serve with tortilla chips alongside.

**Spinach-Artichoke Dip**

What you’ll need:

– Canola oil, for grill grate
– 1 (8-ounce) package cream cheese, at room temperature
– 1/2 c. sour cream
– 2 oz. Parmesan, grated (1/2 cup)
– 1 tsp. lemon zest, plus 3 tablespoons lemon juice
– 1 large clove garlic, pressed
– Kosher salt and freshly ground black pepper
– 1 (14-ounce) can artichokes, drained and chopped
– 1 (10-ounce) package frozen leaf spinach, thawed and squeezed dry
– 1 small loaf country bread, sliced
– 3 tablespoons, olive oil

Recipe:

1. Set up grill for direct and indirect cooking and heat to medium. Once hot, clean and lightly oil grates with canola oil.

2. Whisk together cream cheese, sour cream, 1/4 cup Parmesan, lemon zest and juice, and garlic in a bowl. Season with salt and pepper. Fold in artichokes and spinach. Transfer to a 9-inch cast-iron skillet. Top with remaining 1/4 cup Parmesan. Cover with aluminum foil.

3. Place skillet over indirect heat and cook, covered, 10 minutes. Remove foil and rotate skillet, keeping over indirect heat. Cook, uncovered, until bubbly and golden brown, 18 to 20 minutes. Remove from grill.

4. Drizzle bread with olive oil. Grill over direct heat, turning occasionally, until crisp, 20 to 30 seconds. Serve with dip alongside.

**Turkey Chilli**

What you’ll need:

– 1 tablespoon extra virgin olive oil
– 2 small yellow onions, chopped
– 4 cloves garlic, minced or grated
– 2 pounds ground turkey or chicken
– 2 red peppers, seeded and chopped
– 2 chipotle peppers in adobo, finely chopped(use 1 pepper for less heat)
– 2 tablespoons chili powder
– 1 tablespoon smoked paprika
– 2 teaspoons ground cumin
– 1 teaspoon ground cinnamon
– 1 1/2 teaspoons salt
– 2-3 cups low sodium chicken broth
– 1 can (28 ounce) crushed tomatoes
– 1/4 cup tomato paste
– 1 tablespoon apple butter
– 2 bay leaves
– 1 can (14 ounce) white beans, drained
– Cheddar cheese, avocado, green onions, and cilantro for serving

Recipe:

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion and cook for about 5 minutes or until it begins to caramelize around the edges. Stir in the garlic and cook another minute. Add the turkey and brown all over, breaking up the meat as you go, about 5 minutes. Remove the skillet from the heat.

2. Transfer the turkey to the bowl of your slow cooker. Add in the red bell peppers, chipotle peppers, chili powder, smoked paprika, cumin, cinnamon, and salt. Stir in 2 cups chicken broth, the tomatoes, tomato paste, apple butter, and bay leaves, stir to combine. Cover and cook on low for 6-8 hours or high for 4-5 hours. During the last hour of cooking, stir in the beans. If your chili is too thick, add the remaining broth to thin as desired.

3. Remove the bay leaves and ladle the chili into bowls. Top with cheddar cheese, avocado, and green onions. Eat!

**Elote Dip**

What you’ll need:

– Whole-kernel corn (I usually use either canned or frozen, or you can cut corn off the cob)
– Crumbled cotija cheese or queso fresco
– Red onion (optional, but I love the extra flavor it adds)
– Jalapeño (also optional, especially if you’re cooking in Spain, but highly recommended)
– Greek yogurt (or sour cream or mayo)
– Fresh cilantro
– Garlic
– Lime
– Chili powder

Recipe:

1. Pan-roast your corn. This step is optional if you’re in a hurry, but I think it makes all of the difference if you have time. Simply melt a little butter (or olive oil) in a sauté pan, add the corn, and let it cook until it gets nice and roasted and caramelized around the edges. Meanwhile, as the corn is roasting…

2. Prep the rest of your ingredients. Chop your garlic, cilantro, jalapeño, red onion, and measure out the remaining ingredients.

3. Add everything together. Then combine the corn and remaining ingredients in a large mixing bowl, and stir until combined. Taste and adjust seasonings. I recommend adding a bit of salt and pepper and then also adding any extra ingredients that you might prefer (such as more lime juice for tang, more Greek yogurt for a creamier dip, more jalapeño for heat, etc).
Serve! Then you’re ready to go!

**Vegetable Spring Rolls**

What you’ll need:

– 8 to 10 (10-inch) rice paper wrappers
– 5 green leaf lettuce leaves, torn into large pieces
– 1 cup fresh basil leaves
– 3/4 cup fresh mint leaves
– 3/4 cup chopped fresh cilantro leaves
– 1 cup matchstick carrots
– 1 cup shredded purple cabbage
– 1 red bell pepper, thinly sliced
– 1/2 English cucumber, seeded and cut into long matchsticks
– 1 avocado, halved, peeled, seeded, and thinly sliced
– Kosher salt and freshly ground black pepper, to taste
– 1/4 cup creamy peanut butter
– 4 teaspoons reduced-sodium soy sauce
– 1 tablespoon freshly squeezed lime juice
– 2 teaspoons brown sugar
– 1 teaspoon chili garlic sauce, or more, to taste
– 1 teaspoon freshly grated ginger

Recipe:

1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.

2. Working one at a time, wet rice paper for 10-15 seconds, and transfer to a work surface. Place lettuce, basil, mint, and cilantro in each wrapper’s center; top with carrots, cabbage, bell pepper, cucumber, and avocado; season with salt and pepper to taste.

3. Bring the bottom edge of the wrap tightly over the filling and then folding in the sides, rolling from bottom to top until the top of the sheet is reached, being careful not to tear the rice paper; cover with damp paper towels. Repeat with remaining wrappers and filling.

4. Serve immediately with peanut sauce.

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Scott Coldwell
2801 SE 1st Avenue, Suite 203
Ocala, FL 34471
352-209-0000

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