Super bowl recipe ideas

JAMBALAYA SANDWICH

Serves 4.

From Guy Fieri, who has three shows on the Food Network. This is part of the network's Super Bowl package at FoodNetwork.com/Superbowl. (See photo on T1.)

• 1/4 lb. thick-cut bacon, diced

• 2 sourdough bread loaves (about 1 foot long each)

• 1 lb. pork butt or pork loin, cut in 1/2 -in. pieces

• 1 lb. smoked sausage, sliced 1/4 -in. thick

• 2 c. chopped red onions

• 1 c. julienned red bell peppers

• 1 lb. boneless chicken thighs, cut in 1/2 -in.pieces

• 2 celery ribs, thinly sliced

• 1 tbsp. minced fresh garlic

• 1 c. chopped green onions, divided

• 1 tsp. salt

• 2 tsp. freshly cracked black pepper

• 2 tsp. cayenne pepper, or to taste

• 1/2 c. water

Directions

In a large cast iron pot, or heavy-bottomed braising pan, add the bacon and fry until crisp. Remove from pan and drain on a paper towel.

Preheat the oven to 200 degrees. Cut the bread lengthwise and put in the oven.

Add the pork to the bacon grease, and cook on medium-high heat until the pork is mostly (but not entirely) cooked. Next add the sausages, onions and bell peppers, and cook until the onions are translucent.

Add the chicken, celery, garlic, parsley, and 3/4 cup green onions. Cook until chicken is tender, then season with salt, pepper, and cayenne. Stir in the water and combine thoroughly. Cover and let sit for 15 minutes.

Nutrition information per serving:

Calories2,180Fat138 gSodium4,335 mg

Carbohydrates115 gSaturated fat61 gCalcium840 mg

Protein117 gCholesterol400 mgDietary fiber8 g

SUPER POTATO SKINS º

Note: Here are two varieties, one for each team. From the Food Network.

• 4 large russet potatoes

• Melted butter

• Salt and pepper, to taste

• Toppings (see below)

Pierce potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper.

Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated Cheddar cheese and bake an extra 5 minutes.)

Indianapolis Colts/ Fried Pork Potato Skins: Mix mayo with mustard and hot sauce to taste, and spread on baked potato skin. Add sliced fried pork cutlets and top with chopped tomato and diced red onion.

New Orleans Saints/ Muffuletta Potato Skins: Top baked potato skins with assorted sliced Italian deli meats, provolone, chopped up olives and sliced pepperoncini (small pickled peppers).

BREADED PORK TENDERLOIN SANDWICH

From "The All New Good Housekeeping Cookbook."

• 1 (12 oz.) pork tenderloin, trimmed

• 1 egg

• 2 tbsp. water

• 1/2 tsp. salt

• 3/4 c. plain dried bread crumbs

• 3 tbsp. vegetable oil

Directions

Using a sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat like a book. With a meat mallet, or between 2 sheets of plastic wrap or waxed paper with rolling pin, pound pork to 1/4-inch thickness; cut crosswise into 4 equal pieces.

In pie plate, with fork, lightly beat egg, water, salt and rosemary. Place bread crumbs on waxed paper. Using tongs, dip pork in egg mixture, then in bread crumbs. Repeat to coat each piece of pork twice.

Nutrition information per serving:

Calories300Fat17 gSodium505 mg

Carbohydrates15 gSaturated fat4 gCalcium52 mg

Protein22 gCholesterol117 mgDietary fiber1 g

Diabetic exchanges per serving: 1 bread/starch, 3 lean meat, 1 1/2 fat.

Makes about 21/4 cups.

Note: From "100-Calorie Snack Cookbook," by Sally Sampson.

• 1/2 tsp. dried Greek oregano

• 1/2 tsp. garlic powder

• 1/2 tsp. dried thyme

• 1/4 tsp. kosher salt

• 1/4 tsp. cayenne

• 1/4 tsp. black pepper

• 3/4 c. Corn Chex

• 3/4 c. Rice Chex

• 10 thin pretzel sticks, broken into 4 pieces each

• 1/4 c. soy nuts

• Canola oil spray

Directions

Preheat oven to 250 degrees.

Place on a baking sheet and transfer to the oven. Bake until lightly browned, about 15 minutes. Set aside to cool. Serve or transfer to a jar for up to a week.

Nutrition information per 1/4 -cup serving:

Calories96Fat7 gSodium120 mg

Carbohydrates8 gSaturated fat1 gCalcium27 mg

Protein2 gCholesterol0 mgDietary fiber1 g

SPICY CREOLE DIP

Makes about 1 cup.

From "B. Smith Cooks Southern Style," by Barbara Smith.

• 3 ripe plum or Roma tomatoes, halved, seeded and chopped

• 1 small garlic clove, minced

• 2 tbsp. mayonnaise

• 2 tbsp. extra-virgin olive oil

• 1/2 tsp. Creole seasoning

• 1/2 tsp. salt

• 1/2 tsp. freshly ground black pepper

Directions

In a blender, combine all ingredients and process on high speed until smooth. Scrape down the sides and blend again. Taste to adjust seasonings. Refrigerate until ready to use. Serve with fresh vegetables or crackers.

Nutrition information per 1/4 cup-serving:

Calories120Fat12 gSodium405 mg

Carbohydrates3 gSaturated fat2 gCalcium8 mg

Diabetic exchanges per serving: 1 vegetable, 11/2 fat.

POPCORN WITH BASIL AND PARMESAN

Serves 2.

Note: From "100-Calorie Snack Cookbook," by Sally Sampson.

• 5 c. air-popped popcorn

• 1/2 tsp. kosher salt

• 1/2 tsp. crushed red pepper flakes, optional

• 2 tbsp. Parmesan cheese

Directions

Preheat oven to 300 degrees. Pour the popcorn into a large bowl and add the basil, salt and red pepper flakes. Toss well; add the Parmesan and toss again.

Variation/ Spiced Popcorn: Place popcorn in a large bowl and drizzle with 1 teaspoon canola oil. Toss with1/2 teaspoon chipotle chili powder, 2 teaspoons salt and 1/2 teaspoon cumin. Eat immediately.

Nutrition information per serving:

Calories106Fat3 gSodium504 mg

Carbohydrates16 gSaturated fat1 gCalcium89 mg

Protein5 gCholesterol5 mgDietary fiber3 g

SAZERAC

Serves 1.

Note: Herbsaint is an anise-flavored liqueur. Substitutes include ouzo, absinthe or pastis. From the Sazerac Co. of New Orleans.

• 1 cube of sugar

• 11/2 oz. (3 tbsp.) rye whiskey

• 3 dashes Peychaud's Bitters

• Lemon peel

Directions

Pack an old-fashioned drink glass with ice.

In another glass, muddle sugar cube and bitters. Add whiskey, then add ice from other glass.