With the big game day around the corner, check out these easy touchdown-worthy drink & app recipes sure to crown you MVP for this year’s Super Bowl!
Game-day Ginger Whiskey Cider courtesy of Brooklyn Crafted
2 oz. Hard Cider
1 oz. Whiskey
Brooklyn Crafted Ginger Beer Mini in Traditional, to fill
In a 12-16 oz. high ball glass, combine the hard cider & whiskey. Fill the glass with crushed ice & top with Brooklyn Crafted.
Super Bowl Supercooler courtesy of Sparkling Ice
1 Part Riesling
1 Part Sparkling Ice Pomegranate Blueberry
Mix all in a pitcher, pour into wine glasses, & add a mint leaf garnish.
Warm Black Bean Corn Pasta Salad courtesy of Explore Cuisine
1 Box of Organic Fusilli by Explore Cuisine
Corn from 3 ears of corn, cooked and removed from cobs
2 green onions, diced
1 c fresh cilantro
1 c black beans, cooked and rinsed
2 diced small tomatoes, diced
⅓ c queso fresco, crumbled
1 avocado, diced
Juice of 1 lime
½ c mayo
1 T sriracha
Cook pasta per directions on box.
Gently stir in corn, green onions, cilantro, black beans, tomatoes, queso fresco & avocado. Gently stir to combine.
In a small bowl, stir in lime, mayo & sriracha to make the dressing. Once well blended add to pasta mixture.
Serve while warm, ENJOY!
Flax-Hemp Blend Mozzarella Sticks courtesy of Carrington Farms
Carrington Farms flax-hemp blend (We recommend 1 tablespoon of flax-hemp blend per 2 string cheese)
1 egg white, beaten
Beat egg white & set aside.
Mix flax-hemp blend with garlic powder, black pepper & salt (optional; as much as you like).
Prepare a parchment-lined baking sheet & set aside.
Dip mozzarella sticks in egg white, roll in flax-hemp mixture making sure to coat well, & place on baking sheet. Repeat until finished with mozzarella sticks.
Place baking sheet in freezer for about 15 minutes. Meanwhile, preheat oven at 350 degrees.
Take out mozzarella sticks & repeat the process (that’s right- double dipping & coating!)
Bake for about 7-10 minutes or until cheese sticks are ooey-gooey & slightly golden brown. Enjoy with a side of marinara sauce!
Halftime Hummus courtesy of GAEA
1 cup chickpeas
3 tablespoons sesame paste
3 tablespoons GAEA FRESH EVOO
1 bay leaf
2 tablespoons pine nuts
2 cloves fresh marjoram
Soak the chickpeas for 6 hours & boil with the bay leaf until they become soft, then remove from the water. Whilst the chickpeas boil, cover the garlic with aluminum foil & grill it for 20 minutes at 180ο C. Next cut the garlic in half & press each clove. Using a blender, mix the hot chickpeas, the garlic, the sesame paste, the olive oil & the lemon juice. If needed, dilute the mixture with some warm water. Add the cumin & a tablespoon of pine nuts. At this point give it a taste to see if it needs more salt or lemon in order to please your needs. Serve the hummus with GAEA FRESH Extra Virgin Olive Oil, marjoram & roasted pine nuts!
Fresh Tomato Salsa courtesy of T-Fal
¼ Small white onion, cut into 1-inch chunks
1 Small jalapeno pepper, quartered & seeded
1 Small garlic clove
4 Small plum tomatoes, quartered & seeded
¼ Cup loosely packed fresh cilantro leaves
¼ Teaspoon salt
Using a paring knife, cut onion into 1-inch pieces and place into bottom of T-Fal Manual Chopper along with jalapeno pepper & garlic clove. Process until medium chopped. Add tomatoes, cilantro & salt chopping until coarsely chopped or desired texture. Serve with tortilla chips.