Our Favorite Superbowl Sunday Recipes from the CSOY family to yours
oh and let's be honest: GO BRONCOS!!!
Tangy Roasted Tomato Dip
Super Bowl Sunday is not only a day to watch football, it is a day to celebrate DIP! Tangy Roasted Tomato Dip is one of Barbara Fitzgerald's (CSOY Alum Class of 2014 - California) favorite recipes for game day! She says the nice thing about it is that it can be served warm, giving it an amazing, savory, cheese-like quality, or it can be prepped ahead of time, refrigerated and served chilled. You can pair it with crackers, tortilla chips, or fresh veggies!
- 1 pint cherry tomatoes
- 1/4 cup raw almonds
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon paprika
- Pinch (or more if you like) cayenne pepper
- Sea salt, black pepper, dried Italian herbs to taste
Heat up the oven to 450 degrees. Place tomatoes on a baking sheet, drizzle with EVOO and sprinkle with sea salt, black pepper and (if you like) some dried Italian herbs (I have a little blend I made of basil/marjoram/oregano). Let the tomatoes roast until they are blistered and lightly charred. Pull them out and let them cool off for 10 minutes. Add the tomatoes into a food processor with the almonds, garlic, EVOO, vinegar, paprika, and cayenne and blend everything together (adding more salt/pepper if you like). È voila!
Dulse & Pepper Popcorn
This grazing go-to is from Mollie McDonald, a current student in our 300-Hour Advanced Teacher Training in Boulder! She found this yummy recipe on well+GOOD and says it's always a hit among friends!
- 1 1/2 Tbsp dulse flakes (dulse is seaweed and can be found in most grocery stores in the Asian food department)
- 1 tsp chia seeds (optional)
- 1/4 tsp ground black pepper
- 1/8 tsp sea salt
- 1/8 tsp ground dried lemon peel
- Pinch cayenne powder, to taste
- Popcorn (either cooked stovetop style or plain, unsalted popcorn in the microwave)
- 1 Tbsp olive oil
- 1/2 lemon, cut into wedges (optional)
In a small bowl, mix together the dulse flakes, chia seeds, black pepper, sea salt, lemon peel, and a pinch of cayenne (use a large pinch if you like a lot of heat, and a small one if you like less heat). Place the prepared popcorn in a large bowl. Drizzle the popcorn with the oil, toss very well using your hands, and sprinkle the seasoning mixture a little at a time over the popcorn while tossing. For a tangier flavor, squeeze a little fresh lemon juice over the popcorn and toss again. This popcorn is best served fresh, but it will keep in an airtight container for several days. Makes about 5 cups/2 servings
Pineapple salsa is great way to add flavor to your usual chips and dip selection on Super Bowl Sunday. This recipe from CSOY student Ange Stopperan, a current student in our 300-Hour Advanced Teacher Training, is simply delish.
- 1 Pineapple
- 2 Jalapeños
- 1 Onion
- Sea Salt
First dice the onion and put into a bowl. Then dice the pineapple and jalapeño. Add in bits of pineapple and jalapeño to the onion mixture until even consistency. Add salt and stir. Taste. Add in more jalapeño for spice or more pineapple for sweetness, or more salt to taste. Dip in!
Class of 2015 CSOY Alum Linda Karaus (Aspen) says this is her family's all-time favorite super bowl recipe from their original home town of Cincinnati, Ohio.
Skyline Chili Dip
One 12 oz. package softened cream cheese
One recipe Skyline Chili OR one 15 oz. can of Skyline Chili (King Soopers carries this)
¼ cup diced onions
12 oz. shredded mild cheddar cheese
Spread softened cream cheese evenly on bottom of 9 x 13 casserole dish. Make the Skyline Chili or heat the canned chili on the stove. Pour chili over cream cheese. Sprinkle diced onions on top. Cover with shredded mild cheddar cheese.
Pop into a 350 degrees for 10-15 minutes or until cheese is completely melted.
Let stand 5-10 minutes before serving. Serve with nacho or corn chips.
DON'T FORGET DESSERT!
Chocolate Dipped Strawberries
Our fearless leader Gina Caputo takes advantage of the fact that grocery stores and markets sell big strawberries with stems around Valentine's Day which makes them an easy crowd-pleasing dessert for Superbowl Sunday!
1 lb. strawberries with stems, washed and dried completely
6-8 ounces semisweet or other dark chocolate, chopped
Put the chocolate chunks in a heatproof medium bowl (glass or stainless steel works well). Fill a medium saucepan with water. The bowl should be able to sit on the rim of the saucepan without falling in. Bring the water to boil and then reduce to medium heat.
While your water is coming to a boil, prepare a cookie sheet or two for the strawberries by lining with waxed or parchment paper.
Put the bowl of chocolate on top of the pan and stir until all the chocolate has melted.
Remove from heat and immediately begin dipping the strawberries into the chocolate. Swirl to cover the strawberry and then place on the cookie sheet lined with waxed or parchment paper. Repeat until they're all covered! Fancy bonus tip: instead of drizzling white chocolate on top like everyone else does, put a teeny pinch of Maldon or other artisan sea salt (ie: bigger pieces that conventional sea salt) on top of each.