Well friends, I’d be lying if I told you I’m happy about this year’s Super Bowl face-off. As a lifelong west coast gal – I’ve been a 49er fan way too long to not be heartbroken by the outcome of last week’s playoff game. (sigh) But alas…! Despite team loyalty and fan politics, we can all rejoice in the gathering place that Super Bowl Sunday provides, and the excuse that it affords us to gorge on snacks and beverages in front of the TV with friends. It’s like Thanksgiving, sans the formality and historical context. So here you go, some of my favorite football snack treats – with a healthy twist. Instead of crudité with dip, try some roasted edamame! The Apricot Wings and Roasted Fingerlings are another way to re-vamp the traditional wings and potato skins we’re used to on this fine day. Enjoy!
Apricot Sesame Chicken Wings
Time: 35 min
- 30 chicken wings
- 1 cup apricot jam
- 2.5 Tbsp Dijon mustard
- 2 cloves garlic – minced
- 2 Tbsp sesame seeds
- ½ large or 1 small lemon – squeezed
- 1 tsp sea salt
- Preheat oven to 425°.
- In a large bowl, thoroughly mix together mustard, apricot, lemon, garlic and salt. Add chicken wings and toss those babies until they’re evenly coated – I recommend using your hands, it’s much easier to control.
- Line a baking sheet with aluminum foil and spread wings out evenly. Sprinkle sesame seeds evenly across each wing.
- Bake wings for 25-30 minutes, turning once at the 15-minute mark. Wings should be golden brown to charred, sacrifice one wing to check insides for proper cooking temp – no pink please!
Garlic Sauteed Edamame
Time: 10 min
- 3 cups frozen edamame (in shells) – thawed
- 1 Tbsp olive oil
- 2-3 garlic cloves – crushed
- sea salt
- In a large sauté pan, heat oil and garlic, and add edamame, stirring thoroughly until evenly coated.
- Sauté for roughly 3-5 minutes or until garlic turns golden brown.
- Remove from heat and sprinkle with sea salt to taste. Serve in two bowls, one for the edamame and one for the empty shells.
Spiced Fingerling Potatoes (adapted from Williams Sonoma “Potato”)
Time: 40 min
- 4 tsp ground cumin
- 1.5 tsp paprika
- 1.5 tsp kosher salt
- 1 tsp freshly ground black pepper
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- ¼ tsp ground cloves
- 1 cup whole milk yogurt
- 1 lb fingerling potatoes
- 2.5 Tbsp olive oil
- 1/3 cup finely shredded mint
- Make several small cuts in each potato.
- In a small bowl, combine the spices and blend thoroughly. Set aside.
- In another small dip-sized bowl, combine 2 tsp. of your spice mixture with the yogurt. Mix well and refrigerate.
- In a large bowl, mix together the remaining spices with the olive oil. Add potatoes and toss well to coat evenly.
- Coat a large baking pan with oil or cooking spray and lay potatoes out evenly. Cook for 45-50 minutes, turning at the halfway mark to prevent burning.
- Sprinkle potatoes with mint and serve on a platter next to dipping sauce.