You can’t have a Super Bowl celebration without some great snacks to enjoy as the Seahawks and Patriots fight for football’s biggest prize.
If you want to make something at home, Local 4 News is teaming up with Mirepoix Cooking School to show you how to serve up tasty treats whether you’re hanging with the family or hosting a big bash.
Recommended Videos
You can watch a series of cooking demonstrations on Local 4, Local 4+ or right here on ClickOnDetroit.
Chef Jenna Michlin of Mirepoix is going to take us through some classic party flavors, one Olympic-inspired dish, and even one healthy option for those who want to join the party without destroying their good health routine.
Roasted Salsa
(Serves 8)
Ingredients:
- 5 vine ripened tomatoes or Roma tomatoes, quartered
- 1 large white onion, cut into large chunks
- 1-2 jalapenos or serrano peppers, seeds and stems removed for less heat
- 4 large cloves garlic, smashed
- 1-2 Tbsp. olive oil
- ½ bunch of cilantros
- 2 tsp ground cumin
- Juice and zest of 1 lime
- Salt and pepper to taste
Directions:
Preheat oven to 450°F. On a large sheet tray lined with parchment paper, place the tomatoes, onions, peppers, and garlic.
Drizzle oil over top of the vegetables and season generously with salt and pepper.
Roast for 7-10 minutes, or until the vegetables are slightly charred and cooked through.
Place all ingredients in a blender or food processor with the cilantro, cumin, lime zest, and juice.
Puree until desired smoothness.
Taste and season with salt and pepper, additional cumin, or lime juice, as necessary.
Serve with tortilla chips.
Guacamole
(Serves 8)
Ingredients:
- 3 large, ripe avocados, pitted
- 1 Roma tomato, finely diced
- 1-2 jalapeno or serrano pepper, minced
- ¼ red onion, minced
- 2 cloves garlic, minced
- 1 ½ tsp ground cumin
- ¼ cup cilantro, chopped
- Juice and zest of 1 lime
- Salt and pepper to taste
Directions:
Remove the skin from the avocado and place it into a large bowl. Use a fork to mash the avocado to desired texture.
Add in the remaining ingredients and mix until well combined. Season with salt, pepper, additional cumin, and lime juice to your taste preferences.
Serve with tortilla chips.
Gold Medal Polenta Crostini
(Makes 20 – 24 crostini)
Ingredients:
- 1 cup coarse polenta (or cornmeal)
- 3 cups water or unsalted chicken or vegetable broth
- 1 cup whole milk
- ½ tsp nutmeg
- 1 Tbsp kosher salt
- 2 Tbsp butter
- 1 cup grated parmesan cheese, divided
- Olive oil (for brushing)
Toppings:
- ½ cup gorgonzola cheese
- 2 tbsp honey
- ½ cup toasted walnuts, chopped
- 10 slices brie cheese
- 5 slices prosciutto
- ½ pear, thinly sliced
- 2 tbsp thyme, minced
Directions:
In a medium pot, bring the water or stock and milk to a boil. Reduce the heat to medium and add salt and nutmeg.
Slowly whisk in the polenta. Reduce the heat to low. With a wooden spoon, stir about every 1-2 minutes for 20-25 minutes until the mixture is very thick and is pulling away from the sides of the pan.
Add butter and parmesan cheese. Taste for salt and adjust if necessary.
Spread the polenta ½ - ¾ inch thick on a parchment-lined baking sheet.
Place another sheet of parchment paper on top and place an additional baking sheet over that and press down firmly.
Chill at least 1 hour (or overnight) until firm.
Preheat the oven to 375°F. Invert the polenta trays and remove the parchment so the smoothest side is now facing up.
Cut the polenta into desired shape.
Brush both sides lightly with olive oil and place on parchment lined baking sheet, about ½ inch apart.
Sprinkle the remaining Parmesan cheese on top of the polenta.
Bake the crostini for about 10-12 minutes, until hot throughout and slightly golden.
Switch the oven to broil and broil for an additional 2-3 minutes for extra crispiness.
Top half with gorgonzola, honey, and walnuts. Top the other half with brie, prosciutto, and pear slices.
Top both with minced thyme. Serve warm.
Pizza Roll Ups
(Makes 30 pinwheels)
Ingredients:
- 1 (13.25 oz) refrigerated or frozen puff pastry, if frozen, thawed
- ½-¾ cup pizza sauce, + more for serving
- 2 cups shredded mozzarella cheese
- ½ cup mini pepperoni
- ¼ cup freshly grated Parmesan cheese, for filling
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano or Italian seasoning
- ¼ cup freshly grated Parmesan cheese, for topping
Directions:
On a piece of parchment paper, unroll 1 (13.25 oz) refrigerated or frozen puff pastry.
Gently roll the dough to remove creases of puff pastry.
The dough should be about ¼ inch thick and about 16 by 11 inches.
Spread the dough lightly with a thin layer of ½ cup pizza sauce, leaving a ½-inch border along the edges.
Sprinkle evenly with 2 cups shredded mozzarella cheese and ¼ cup freshly grated Parmesan cheese.
Add pepperoni over top in a thin layer.
Starting at the long edge, roll the puff pastry into a log.
Once rolled into a log, tightly wrap with plastic wrap. Place it in the refrigerator for at least 30 minutes, up to 24 hours.
Preheat the oven to 375℉. Combine olive oil, garlic powder, and dried oregano in a small mixing bowl.
Remove puff pastry from the refrigerator and unwrap the plastic wrap.
Use a pizza cutter or sharp knife and cut into ½-inch pinwheels.
Place on a baking sheet lined with parchment paper.
Lightly brush the top of each pinwheel with garlic oil, as needed.
Sprinkle with the remaining ¼ cup freshly grated Parmesan cheese.
Bake until the puff pastry is light golden brown and the cheese is hot and bubbly, about 18 minutes.
Serve warm or at room temperature with any leftover pizza sauce.
Beet Hummus: Serve with carrots, celery, and pita bread
(Serves 8)
Ingredients:
- 2 beets, washed and trimmed, do not peel
- ½ tablespoon olive oil
- Juice of 1-2 lemons
- 2 cloves garlic
- ½ c tahini
- 1/3 can chickpeas, with liquid
- Salt and pepper to taste
Directions:
Preheat oven to 400°F. Lightly drizzle oil over each beet and season with salt and pepper.
Wrap each beet individually with aluminum foil and place in the oven for 45-60 minutes, or until a knife can easily pierce each beet.
Once the beets have cooled enough to handle, peel the skin off with your thumbs or a paring knife.
Roughly chop the beets and place them in the food processor with the garlic.
Pulse the beets 4 or 5 times to start to break them down. Add the chickpeas and chickpea water, tahini, and lemon juice and puree until smooth.
Taste and adjust salt and lemon juice as desired.
Serve cold or room temperature with raw vegetables or crackers.
Stuffed Crab Jalapeno Poppers
(Makes 12)
Ingredients:
- 12 large, fresh jalapenos, halved lengthwise and seeded
- 8 oz lump crab meat, picked clean
- 3 strips bacon, cooked and finely diced, divided
- 4 oz cream cheese, softened
- ¼ mayonnaise or sour cream
- ½ cup shredded pepperjack cheese
- ¼ cup sharp cheddar cheese
- 2 tablespoons green onions, finely chopped
- 1 tbsp lemon juice
- ½ tsp Old Bay seasoning
- ¼ tsp garlic powder
- Salt and pepper to taste
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
Directions:
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, mix cream cheese, mayo or sour cream, lemon juice, Old Bay, garlic powder, salt, and pepper.
Gently fold in the crab, half the bacon, pepperjack cheese, and green onions.
Spoon the mixture generously into each jalapeno half. In a small bowl, mix panko, cheddar cheese, and melted butter.
Top each jalapeno half with the panko mixture. Bake for 15 – 18 minutes, until bubbly and lightly golden.
Broil 1 – 2 minutes for extra browning.
Top with the remaining bacon.
Let cool for 5 minutes before serving.
Banana Bread
(Serves 6)
Ingredients:
- 3 over-ripe bananas
- ⅓ cup butter, browned
- ½ cup sugar
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- salt, to taste
- 1 ½ cups all-purpose flour
- 1 cup+ dark chocolate chips
Directions:
Preheat oven to 350˚F (180˚C). In a small pot, melt the butter over medium heat.
Once the butter melts and is foaming, stir for about 5-8 minutes.
The butter will become golden brown and have a nutty aroma.
Immediately remove butter from the pan and set in a heat-proof bowl to cool slightly.
In a bowl, add the bananas and mash until smooth. Add the brown butter and stir until well combined.
Add the sugar, egg, vanilla, baking soda, salt, and flour, and stir until the batter is smooth.
Add the chocolate chips and pour the batter into a greased loaf pan. Top with additional chocolate chips.
Bake for 50 minutes to an hour, or until a toothpick comes out clean.
Cool completely before serving.
If you want to know more about Mirepoix Cooking School: www.mirepoixcookingschool.com/