Recipes run hunger interference during Super Bowl

Bean dip like this Refried Chipotle-Lime Pinto Bean Dip is classic party fare.
Bean dip like this Refried Chipotle-Lime Pinto Bean Dip is classic party fare.

Whether you plan to spend this coming Sunday watching Super Bowl XLIX (5:30 p.m., NBC), Puppy Bowl XI (3 p.m., Animal Planet), Kitten Bowl II (11 a.m., Hallmark Channel) or commercials, you'll need some snacks to fuel all that time in front of the television or computer.

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Food styling/KELLY BRANT

Chipotle Deviled Eggs complement any party spread.

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Food styling/KELLY BRANT

Louisiana Meat Pies

The following are a mix of recipes that range from classic (deviled eggs) and meaty (Louisiana hand pies) to cheesy (mini-cheese balls and baked feta with mango chutney) and vegetarian-friendly (chipotle-lime refried bean dip and garlic-curry hummus with sweet potato chips).

No party spread is complete without a platter of deviled eggs. Chipotle mustard gives these a smoky kick, but keeps the recipe simple.

Chipotle Deviled Eggs

12 eggs

1/3 cup mayonnaise

1 tablespoon chipotle mustard (we like Private Selection)

1 teaspoon butter, softened

1 heaping tablespoon plain Greek-style yogurt OR sour cream

Salt and ground black pepper

Smoked paprika or ground cayenne pepper, for garnish

Place eggs in a large pot; add enough cold water to cover eggs by an inch or so. Bring to a full boil. Turn off heat, cover and let stand 15 minutes.

Meanwhile, fill large bowl with ice and water.

Transfer eggs to ice water and chill for 5 to 10 minutes. Peel.

Halve eggs lengthwise and scoop out yolks. Arrange whites on a serving platter.

Combine the egg yolks, mayonnaise, mustard, butter and yogurt in a food processor and pulse until completely smooth, scraping down the sides as necessary. Season to taste with salt and pepper. Transfer mixture to a piping bag (or zip-close plastic bag with a corner snipped off) and pipe filling into egg whites. Sprinkle with paprika or cayenne. Cover and refrigerate until ready to serve.

Makes 24 deviled eggs.

The cheese ball is classic party food, but it can also be a bit awkward to serve. Make serving easy and attractive by arranging these mini-cheese balls on crackers.

Coating the balls in fresh snipped chives or seeds rather than nuts gives them an unexpected jolt of flavor.

Spicy Mini-Cheese Balls

1 (8-ounce) package Neufchatel or cream cheese, softened

1 cup grated sharp cheddar cheese

1/4 teaspoon garlic powder

1 tablespoon chopped fresh parsley

1/4 teaspoon smoked paprika

1/4 teaspoon ground ancho chile pepper

1/2 teaspoon ground red pepper (cayenne)

1/2 cup finely minced fresh chives

1 tablespoon poppy seeds

2 tablespoons sesame seeds

1/2 teaspoon coarse salt

1/2 teaspoon coarsely cracked black pepper

Combine the cheeses, garlic powder, parsley, paprika, chile pepper and red pepper in a food processor and pulse to thoroughly combine. Scrape mixture into a bowl, cover, and refrigerate 1 hour.

Spread chives in a plate; set aside.

In a small bowl, stir together the poppy seeds, sesame seeds, salt and pepper. Spread seed mixture on a small plate.

Divide and shape cheese mixture into 35 to 40 small balls. Roll half of the balls in the chives. Roll the remaining balls in the seed mixture. Serve the balls with crackers.

Makes 35 to 40 bite-size balls.

This salty-sweet-cheesy appetizer is a delicious alternative to baked brie or pepper-jelly topped cream cheese.

Baked Feta and Chunky Mango Chutney

1 small red onion, diced

1 Fresno or jalapeno pepper, diced

1 cup finely chopped green apple

1 cup golden raisins

1/4 cup finely chopped fresh ginger

3 large mangoes, peeled, pitted and cubed

1/2 cup white vinegar

Juice of 1 lime

21/2 teaspoons curry powder

1/2 teaspoon ground cinnamon

2/3 cup sugar

1/2 teaspoon kosher salt

1 teaspoon garlic powder

1 (8-ounce) block feta cheese

Crackers and/or pita chips for serving

Heat oven to 375 degrees.

Combine the red onion, jalapeno, apple, raisins, ginger, mango, vinegar, lime juice, curry powder, cinnamon, sugar, salt and garlic powder and mix well. Spread mixture on a sheet pan in an even layer. Cover pan with foil and bake until mangoes are quite soft, but not mushy, about 30 minutes.

Remove foil. Place feta in center of chutney mixture, spooning a bit over the top. Bake, uncovered, until most of the liquid has evaporated and the feta is soft and heated through (it will not melt), about 15 minutes.

Serve warm with crackers or pita chips.

Makes 8 servings.

Recipe adapted from Sheet Pan Suppers by Molly Gilbert

Louisiana Meat Pies

1/2 pound 80 percent to 85 percent lean ground beef

1/4 cup finely diced yellow onion

1/4 cup finely diced bell pepper (I used red)

1 clove garlic, minced

1 tablespoon tomato paste

1 teaspoon Creole seasoning blend

Salt and ground black pepper

1 tablespoon all-purpose flour

2 (9-inch) unbaked pie crusts, homemade or refrigerated

1 egg beaten with 1 tablespoon water

Heat oven to 400 degrees. Line a baking sheet with parchment paper.

In a large saucepan, cook the ground beef, breaking it up into crumbles, until no longer pink, about 5 minutes. Stir in the onion and bell pepper and continue cooking until vegetables begin to soften, about 8 minutes. Stir in garlic and cook 1 minute more. If necessary, drain mixture in a colander. Return mixture to skillet. Stir in tomato paste and Creole seasoning. Season with salt and pepper to taste. Cook, stirring occasionally, 3 to 5 minutes more. Sprinkle mixture with flour and add 1 tablespoon of water and stir to mix well. Transfer mixture to shallow dish and refrigerate for 15 minutes or until no longer hot.

Using a 4-inch cookie cutter, cut pie crust into 16 rounds. Lightly brush the outer edge of each circle of dough with the egg wash. Fill each dough round with a spoonful of meat filling. Fold the dough over the filling to make a half-moon shape; pinch edges together, making sure the pies are completely sealed. Using the tines of a fork, crimp edges. Transfer pies to the prepared baking sheet. Brush tops with egg wash. Prick the top of each pie to vent. Bake 25 minutes or until evenly browned.

Makes 16 small pies.

Recipe adapted from The Southern Pantry Cookbook by Jennifer Chandler

This bean dip tastes even better the next day, making it an ideal make-ahead recipe.

Refried Chipotle-Lime Pinto Bean Dip

1 tablespoon coconut oil

1/2 red onion, minced

1 tablespoon minced garlic

1 or 2 chipotles in adobo, seeds removed, minced

1/2 to 1 teaspoon cumin seed

1 (15-ounce) can vegetarian refried pinto beans

Juice of 1 lime

1/2 teaspoon salt, plus more to taste

Sliced fresh chile pepper and cilantro, optional garnish

Tortilla chips, for serving

Heat oil in a medium skillet over medium-high heat. Add the onion and saute until translucent. Add the garlic, chipotle and cumin and cook, stirring frequently, for 5 minutes. Add the beans and mix well. Cook 5 minutes. Stir in lime juice. Season to taste with additional salt, cumin and lime juice. Garnish with chile pepper and cilantro, if desired. Serve warm or at room temperature with tortilla chips.

Makes about 2 cups.

Recipe inspired by The Lusty Vegan by Ayinde Howell and Zoe Eisenberg

If you don't have time to make the sweet potato chips, serve this hummus with your favorite crudites and pita chips. The dip can be prepared several hours or even a day in advance.

Garlic-Curry Hummus With Sweet Potato Chips

For the hummus:

1/2 cup tahini

1/2 cup fresh lemon juice

2 (15-ounce) cans chickpeas, rinsed and drained well

1/2 cup olive oil

2 cloves garlic

11/2 teaspoons kosher salt

1 teaspoon ground cumin

1 teaspoon curry powder

1/4 teaspoon ground red pepper (cayenne)

1/4 cup chopped fresh flat-leaf parsley or cilantro

For the sweet potato chips:

3 medium sweet potatoes, peeled and thinly sliced

Vegetable oil spray

Salt and ground black pepper

For the hummus: In a food processor combine tahini, lemon juice and 1 tablespoon water and puree until emulsified. Add the chickpeas, olive oil, garlic, salt, cumin, curry powder, cayenne and parsley. Puree until smooth. Transfer to a serving dish. Cover and refrigerate until ready to serve.

For the sweet potato chips, heat oven to 350 degrees. Line a baking sheet with parchment paper. Arrange sweet potato slices on baking sheet in a single layer. Spritz with oil and sprinkle with salt and pepper. Bake 10 minutes or until crisp. Serve chips with hummus.

Makes about 3 cups.

Recipe adapted from In the Kitchen With David: QVC's Resident Foodie Presents Back Around the Table by David Venable

Food on 01/28/2015

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