Set your fans on fire with 3 of my favorite SuperBowl Snacks

I have good news and bad news.

Bad News: The only reason I know who is playing in this year SuperBowl is because I Googled it.


Good News: I do know that people like to eat snacks on SuperBowl Sunday. So I'm sharing 3 of my favorite spicy recipes with you to set your fans on fire.


SuperBowl Stuffed Sweet Potato Skins with Habanero Crema Ingredients: 3 small sweet potatoes, washed and completely dried 4 Strips of bacon, cut into small pieces 1 Can Black Beans 1 cup Plain Greek Yogurt 1 fresh Habanero Fresh Cilantro, washed and finely chopped 4oz Cheddar Cheese Salt and Pepper Directions: Place the sweet potatoes into a 350 degree oven for 50-60 minutes or until it feels soft. Carefully remove the seeds from the habanero and dice into small pieces. (It helps to wear a plastic glove or bag on your hand so the hot oils don’t get into your fingers.) Saute the hot pepper in ½ tsp olive oil until soft and add it to the Greek Yogurt and 3 Tbsp of diced cilantro, salt and pepper to taste. Keep refrigerated. Turn the oven heat up to 450. While the sweet potato cools, dice the bacon and brown it on the stove top until crispy. Drain the fat by scooping the bacon onto a paper towel and set it aside. Cut the potatoes in half lengthwise and scoop out most of the inside of your potato, leaving about ½ inch of flesh inside of the skin. (Save what you scoop out for mashed sweet potatoes at your next meal!) Brush the inside with olive oil and dust with salt and pepper and place back in the oven for 10-12 minutes. Fill the potato skins with a spoonful of black beans, bacon and a generous amount of cheddar cheese and pop them back in the oven for 5 minutes or until all of the cheese has melted. Top with the habanero crema and some chopped cilantro, serve immediately.

SuperBowl Stuffed Sweet Potato Skins with Habanero Crema

Ingredients:

3 small sweet potatoes, washed and completely dried

4 Strips of bacon, cut into small pieces

1 Can Black Beans

1 cup Plain Greek Yogurt

1 fresh Habanero

Fresh Cilantro, washed and finely chopped

4oz Cheddar Cheese

Salt and Pepper

Directions:

Place the sweet potatoes into a 350 degree oven for 50-60 minutes or until it feels soft.

Carefully remove the seeds from the habanero and dice into small pieces. (It helps to wear a plastic glove or bag on your hand so the hot oils don’t get into your fingers.) Saute the hot pepper in ½ tsp olive oil until soft and add it to the Greek Yogurt and 3 Tbsp of diced cilantro, salt and pepper to taste. Keep refrigerated.

Turn the oven heat up to 450.

While the sweet potato cools, dice the bacon and brown it on the stove top until crispy. Drain the fat by scooping the bacon onto a paper towel and set it aside.

Cut the potatoes in half lengthwise and scoop out most of the inside of your potato, leaving about ½ inch of flesh inside of the skin. (Save what you scoop out for mashed sweet potatoes at your next meal!) Brush the inside with olive oil and dust with salt and pepper and place back in the oven for 10-12 minutes.

Fill the potato skins with a spoonful of black beans, bacon and a generous amount of cheddar cheese and pop them back in the oven for 5 minutes or until all of the cheese has melted.

Top with the habanero crema and some chopped cilantro, serve immediately.

Crispy 'Nashville Hot' Cauliflower Bites   Ingredients 1 head of Cauliflower, rinsed, dried and cut into bite sized pieces 1/2 c gluten free steel cut oats 3 eggs 2 tablespoons cayenne pepper 1 tablespoon packed light brown sugar ½ tsp Sea salt ½ tsp freshly ground black pepper 1/2 teaspoon paprika 1/2 teaspoon garlic powder Directions Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Place the oats in a blender or food processor and grind them into a flour consistency. Combine the oats with the cayenne, brown sugar, salt, pepper, paprika and garlic powder in a bowl and stir well. Be sure to break apart any clumps in the flour. In a separate bowl, beat the eggs together with a whisk. Take one piece of cauliflower at a time and place it in the eggs coating it completely. Allow any excess liquid to drip off then drop it in the flour mixture, again coating it completely. Shake off any extra coating and place it on the baking sheet. Repeat step 5 until all of the cauliflower is coated. Place in the oven and bake for 20 minutes, turning halfway through. Serve plain or with ranch dressing to cool you down!

Crispy 'Nashville Hot' Cauliflower Bites

 

Ingredients

1 head of Cauliflower, rinsed, dried and cut into bite sized pieces

1/2 c gluten free steel cut oats

3 eggs

2 tablespoons cayenne pepper

1 tablespoon packed light brown sugar

½ tsp Sea salt

½ tsp freshly ground black pepper

1/2 teaspoon paprika

1/2 teaspoon garlic powder

Directions

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Place the oats in a blender or food processor and grind them into a flour consistency.

Combine the oats with the cayenne, brown sugar, salt, pepper, paprika and garlic powder in a bowl and stir well. Be sure to break apart any clumps in the flour.

In a separate bowl, beat the eggs together with a whisk.

Take one piece of cauliflower at a time and place it in the eggs coating it completely. Allow any excess liquid to drip off then drop it in the flour mixture, again coating it completely. Shake off any extra coating and place it on the baking sheet.

Repeat step 5 until all of the cauliflower is coated.

Place in the oven and bake for 20 minutes, turning halfway through.

Serve plain or with ranch dressing to cool you down!

Sweet & Savory Cherry Salsa   Ingredients: 2 cups Cherries, pitted ¼ bunch Cilantro, finely chopped 1/2 Habanero, seeded and finely diced (wear gloves when handling) ⅓ Jalapeno 1 Lime, Juiced 1 large Shallot, finely diced ¼ tsp Garlic powder ⅛ tsp Salt Directions: Pitting the cherries is the most work you’ll do in this recipe. If you don't have a pitting device, you can use a Bobby Pin or Meat Thermometer cover to push the pit out from the bottom of the cherry towards the stem it’s a little messy, but worth it! Drop the cherries into a food processor and pulse until they are chopped into small pieces but not pulverized. Pour the cherries into a large mixing bowl and add the jalapeno, habanero, shallot, garlic powder and salt. Mix well to combine and then fold in the cilantro. Enjoy on grilled proteins or with chips!  

Sweet & Savory Cherry Salsa

 

Ingredients:

2 cups Cherries, pitted

¼ bunch Cilantro, finely chopped

1/2 Habanero, seeded and finely diced (wear gloves when handling)

⅓ Jalapeno

1 Lime, Juiced

1 large Shallot, finely diced

¼ tsp Garlic powder

⅛ tsp Salt

Directions:

Pitting the cherries is the most work you’ll do in this recipe. If you don't have a pitting device, you can use a Bobby Pin or Meat Thermometer cover to push the pit out from the bottom of the cherry towards the stem it’s a little messy, but worth it!

Drop the cherries into a food processor and pulse until they are chopped into small pieces but not pulverized.

Pour the cherries into a large mixing bowl and add the jalapeno, habanero, shallot, garlic powder and salt. Mix well to combine and then fold in the cilantro.

Enjoy on grilled proteins or with chips!