Serve up these delicious and easy to prep appetizers on game day. While most people eagerly anticipate the next throw (or pass?) of the super bowl, I like to get comfy on the couch with some good grub to watch the half time show (and yes all of the amazing commercials!) Playing hostess this year? Look through these recipes for easy entertaining that are finger licking good.
Mini Meatless Taco Cups
24 wonton wrappers (defrosted)
1 12 oz. package of Mexican Style Veggie Crumbles (Lightlife Smart Ground)
1 16 oz. jar of salsa
8 oz. shredded cheddar cheese
Guacamole for serving (optional)
Preheat oven to 325′. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks. Bake wrappers in oven on 325′ for 10 minutes. (the edges should be slightly browned) While the wrappers bake, heat up a frying pan with cooking spray and cook the veggie crumbles over medium heat. Break up the crumbles and cook for about 5 minutes until heated through. (careful to stir so it doesn’t stick to the pan!) Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan. Layer each wonton cup with 1 tablespoon veggie crumble, 1 tsp. salsa, and 1 tsp. of shredded cheddar cheese. Once complete, place the pan back in the oven on 325′ and continue baking for an additional 10 minutes, until cheese is nice and bubbly. Serve with remaining salsa, cheese and guacamole on the side.
Mac and Cheese Cups
24 wonton wrappers (defrosted)
2 cups of mac and cheese (recipe found HERE)
1/4 cup of bread crumbs
1/4 cup of grated parmesan cheese
Preheat oven to 325′. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks to the bottom and up the sides. Bake wrappers in oven on 325′ for 10 minutes. (the edges should be slightly browned) Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan. Fill each wonton cup with 1 tablespoon mac and cheese. Top with bread crumbs and parmesan cheese. Once complete, place the pan back in the oven on 325′ and continue baking for an additional 5 to 10 minutes until tops are slightly crispy.
Chicken with Peanut Sauce in Crispy Wonton Cups
4 pieces skinless boneless chicken breasts
2 tablespoons olive oil
1/4 t salt
1/4 t pepper
1 package of wonton wrappers, defrosted
Mini muffin pan
1/2 cup PB
3 T soy
4 T water
2 T hoisin sauce
1 T sesame oil
Grease a mini muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Gently press down and up the sides so it’s molded to the muffin cup. Bake in oven on 325′ for 10 minutes until edges are slightly browned and crispy. Then, remove from oven and let cool off.
Marinate chicken with olive oil and salt and pepper in a large ziplock bag. Heat up a frying pan until very hot without oil. Then place chicken breasts in pan. (since it’s been marinating in oil it’s not necessary to heat the pan with oil. If for some reason you find that the pan needs oil then spray PAM or add more olive oil to pan.) Cook chicken until no longer pink. Remove from pan and set aside.
Combine ingredients for peanut sauce by combining peanut butter with 2 tablespoons soy sauce, 3 tablespoons water, 1 tablespoon hoisin sauce and 1 tablespoon sesame oil. Combine well and taste. I added an additional tablespoon each of hoisin sauce and soy sauce because I wanted a stronger taste, and an additional tablespoon water to thin it out more. Add more or less according to your taste. I suggest starting off with 1/4 cup peanut butter and 1 tablespoon soy sauce and then adding the other ingredients slowly to your liking.
Once the sauce is prepared, cut up chicken into small pieces and combine with 1 to 2 tablespoons peanut sauce and serve in crispy wonton cups with chopped scallions.
BBQ Chicken Pizza
2 boneless skinless pieces of chicken breasts
1 cup of bbq sauce
1/4 of a red onion, thinly sliced into half moons
1 tablespoon thinly chopped cilantro
1 prepared pizza crust (I LOVE Tradition’s 12 inch gourmet pizza crust. It’s ready made and comes with two crusts in one package and all you need to do is add toppings and heat it up in the oven)
Place chicken in a baking dish. Coat chicken with 1/2 cup of bbq sauce. (make sure all sides are covered in sauce) Cook in oven on 375′ for 20 to 25 minutes or until chicken is cooked through. Shred chicken into pieces with a fork or dice into small chunks. Brush 2 tablespoons bbq sauce over pizza crust. Place cubed chicken on top. Add red onion slices. Place in oven on 450′ for 8 to 10 minutes. Once removed from oven, top with cilantro.
*Tips&Tricks: You can use frozen pizza dough, a ready made pizza crust or even tortillas or pita bread! If using frozen dough, form the crust and cook dough before adding toppings to it and heating it in the oven.
BBQ Pastrami Wrapped Asparagus
Everyone loves bacon and although I have never tasted it, all the photos showing it baked, cooked and grilled look incredible. After seeing a delicious looking photo of bacon wrapped asparagus, I decided I wanted my bacon too. Since it’s Kosher in the Kitch here and bacon is probably the biggest nono in the book for us Kosher folks, I swapped it out for some good ol tasty pastrami! (if you are looking for a meatless option, just use fake bacon or a soy product instead)
1 bunch of asparagus (about 16 sticks)
1 cup of bbq sauce
1/2 pound pastrami
Preheat oven to 400′. Wash and rinse off asparagus. Break off the ends of the asparagus. Brush both ends of pastrami with bbq sauce then wrap each asparagus with a slice of bbq pastrami. Place asparagus on lightly greased baking sheet, and brush each asparagus once more with additional bbq sauce then cook in oven for 10-12 minutes.