Perfect Party Recipes for the Big Game
It’s almost Game Day! Here are some of our favorite Big Game recipes, sure to be crowd pleasers. From healthy and tasty Kale Chips to Caramelized Onion Dip, there’s a little something for everyone.
Crispy Sesame Kale Chips
½ lb Tuscan or curly kale
½ TB extra virgin olive oil
½ TB toasted sesame oil
1 TB sesame seeds
Coarse grained sea salt
Preheat oven to 250 degrees. Remove stalks from leaves of kale by holding the end of the stalk in one hand and with the other, using a sharp knife, glide the blade up the stalk separating leaves from stalk. Discard stalks. Wash and thoroughly dry the kale leaves. It is very important to remove all traces of water or the oil will not adhere to leaves. Tear leaves into large pieces if desired. Place in a large bowl and drizzle with olive oil, toasted sesame oil, sprinkle with sesame seeds and salt. Toss to coat evenly. Spread in a single layer on baking sheets. Bake in batches until the leaves become fully crisp about 25-30 minutes. Serve right away or let cool. Kale chips will stay crisp for a couple of hours.
Apple Zucchini Toasts with Chevre
Thinly sliced baguette
4 oz of chevre
Splash of milk or cream
Splash of extra virgin olive oil
Salt to taste
1 medium apple, cut into ¼” dice
1 small zucchini, cut into ¼” dice
1 ½ tsp freshly squeezed lemon juice
Brush both sides of each slice of bread with olive oil and lightly sprinkle with salt. Place in a single layer on baking sheet, bake in a 350 degree oven, turning once, until golden, about 10-12 minutes. Cool. Whisk the chevre with a small amount of milk or cream until fluffy. Spoon into a small plastic bag with a small bottom corner cut open to use as a pastry bag. Set aside in a cool place. Heat 1 TB of olive oil in pan over medium heat. Add apples and dash of salt. After about 10 seconds, add zucchini, sauté for another 15 seconds until just heated and still crisp. Remove from heat, stir in lemon juice and a drizzle of olive oil. Cool. Place a small mound of mixture on a toast, pipe on a swirl of chevre and sprinkle with cracked black pepper.
Caramelized Onion and Chevre Toasts
3 lbs mixed variety onions
2 TB butter
2 TB olive oil
Sea salt and freshly ground pepper
4 oz log chevre
Crushed red pepper flakes, fresh chives, smoked paprika or garnish of choice
Peel and thinly slice onions. Heat oil and butter in a large pot or skillet. Add onions and cook over low heat for at least an hour until golden and sticky. Add salt and a few grinds of black pepper to taste. Heat oven to 350 degrees. Slice baguette and place in a single layer on a baking sheet. Place in oven and toast for about 10 minutes until bread is a bit crispy and beginning to color. Allow to cool to room temperature. Spread chevre on each toast, top with a spoonful of caramelized onions and garnish with either a few flakes of crushed red pepper flakes, chopped fresh chives, or a sprinkle of smoked paprika.
Curried Roasted Butternut Squash Dip
2 lb butternut squash
1 small yellow onion
2 large garlic cloves, unpeeled
2 TB olive oil
2 TB coconut milk
1 tsp kosher salt
1 tsp curry powder
Freshly ground pepper
Preheat oven to 350 degrees. Cut squash in half lengthwise and remove seeds. Peel and cut onion in half crosswise. Brush cut sides of vegetables with olive oil. Brush unpeeled garlic with olive oil. Place squash and onions cut side down on an oiled baking sheet. Tuck a garlic clove under each squash half. Roast for about 45 minutes, until squash is easily pierced with a knife. Set aside to cool. When cool enough to handle, scoop flesh of squash into the bowl of a food processor, discarding skin. Squeeze garlic pulp into bowl, add the onion. Puree until smooth. Add coconut milk, salt, curry powder and black pepper. Process briefly to combine, adding more coconut milk if dip is too thick. Check seasonings. Serve warm with pita chips or breadsticks.
Caramelized Onion Dip
2 TB olive oil
1 ½ lbs yellow onions
1 cup sour cream, lowfat or regular
1 cup Greek style yogurt, lowfat or regular
1-3 tsp onion powder, to taste
1 tsp fresh thyme, minced
¼ tsp sea salt, to taste
Peel and finely chop the onions. In a large heavy skillet over medium heat, gently sauté the onions in the olive oil with a pinch or two of salt. Stir occasionally and slowly cook the onions until they are caramelized golden brown, about 30-40 minutes. Let cool completely. Whisk together the sour cream and yogurt, thyme, onion powder and salt to taste. When the onions are cooled to room temperature, stir 2/3 of them into the yogurt mixture, stir completely and pour into a serving bowl. Top with the remaining onions. Lightly stir to partially swirl in the onions. Best served at room temperature. Serve with blue corn chips, potato chips, cut up vegetables or crackers. Makes 2 cups.