The big day is only 2 days away!! Even though my team is in their off-season and my favorite guy (RGIII) is recovering from a knee injury sustained during their Ravens show down, but I’ll still be rooting for the guys in purple. As we all plan for the parties, get togethers, and the day of constant gorging, instead of the same ol football food why not change it up and try something different this year?
Here’s my menu for Super Bowl Sunday! Jicama and mango salsa, Turkey Sliders with homemade arugula and walnut pesto, and my spin on a New Orleans tradition. Want to come to my party? 😉
Jicama and Mango Salsa:
- 1 jicama
- 1 mango
- 1 C of cherry tomatoes
- 1 handful of cilantro
- 1 tbsp of lime-juiced
- 1 tsp of Himalayan salt
Chop or cube the jicama, mango, and tomatoes and place them in a bowl. Roughly chop the cilantro, add a pinch of Himalayan salt. Pour lime juice on top and toss. Eat with your favorite chips or use on top of chicken or pork.
Turkey Sliders with Arugula/Walnut Pesto
- 1 package of lean ground turkey
- 1 Tbsp of Herbs de Provence
- 1 small carrot-chopped
- 1/4 small white onion- chopped
- pinch of sea salt
- pinch of fresh ground black pepper
- pinch of cayenne pepper
- dash of olive oil
- whole wheat slider rolls
MIx ingredients into a bowl, then add turkey and mix well. Form small 2 oz patties and cook over medium heat until fully cooked.
- 2 handfuls organic arugula
- 1/4 C walnuts
- 1/4 C of olive oil mayo
- 2 Tbsp olive oil
- pinch of sea salt
Add all ingredients except mayo into a food processor and blend until smooth. Add pesto to mayo and mix well.
Spread mayo on to whole wheat slider rolls, add fresh arugula, stack burger on bottom.
New Orleans Beignets
- 1/4 C warm water (about 100 degree F)
- 1 packet active dry yeast
- 3 C all-purpose wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp Himalayan sea salt
- 1/4 Cup Sugar in the Raw + an extra Tbsp for the topping
- 1 Tbsp Cacao Powder
- 5 Tbsp cold butter, cut into small chunks
- 1 egg-pasture raised
- 3/4 cup organic plain yogurt
- coconut cooking spray
Combine the yeast, warm water and a pinch of the sugar in a small bowl and set aside for five minutes. The water will start to look foamy and bubble a little bit. That’s normal.
Meanwhile, combine the flour, baking powder, baking soda, salt and sugar in a large bowl. Using your fingers, cut in the butter and work mixture together until it resembles coarse sand.
Mix together the egg and the yogurt. Add to yeast and then add to dry ingredients. Stir together to form a soft dough and then continue to knead (or use your Kitchen Aid) until dough becomes smooth and elastic. If using your hands, make sure you are working on a lightly floured surface. .
Spray a bowl with coconut oil spray and drop in your dough ball. Cover with plastic wrap and let rest for 15 minutes. Then, roll out dough into a large rectangle or square on a floured surface. Cut square into five long strips and then cut those strips into squares. Place squares on a lined baking sheet, spray with cooking spray and cover with plastic wrap. Let rise for 45 minutes.
Preheat oven to 400 degrees. Bake beignets for 10-12 minutes or until lightly golden. Dust with mixture of sugar in the raw and cacao powder. Eat warm. (Directions and original recipe from http://www.eatliverun.com)