When the Super Bowl rolls around the country is glued to their televisions to enjoy the game, commercials and half-time show. Delicious appetizers are paramount to any game day party. To make sure your viewing party is complete with tasty snacks, Elderwood Dining Services Director, Daryl Cronk has shared two recipes which are sure to be a hit at any Super Bowl party.
Jalapeno Chicken Tex Mex
10 oz. – Tortilla chips
2 – Tomatoes (ripe, diced)
1 – Red onion (diced)
2 tablespoons – Olive oil
½ cup – Cilantro (chopped)
1 cup – Black beans (rinsed, seasoned with olive oil, salt and pepper)
2 – 6 oz. chicken breast (seasoned and cooked 165 degrees)
2 – Jalapenos (fresh, seeded, sliced into rings)
1 cup – Shredded cheddar cheese
1 – Avocado (ripe and sliced)
- Cook the seasoned chicken breast in the oven at 375 degrees until 165 degrees internal temperature. Cool in the refrigerator.
- Mix the tomatoes, onions, cilantro, olive oil, salt and pepper and hold to the side.
- Preheat the oven to 375 degrees.
- Slice the cooled chicken into thin strips and hold to the side.
- Place the chips on a lined baking sheet.
- Top the chips with the tomato mix, then the black beans, then the chicken, then the sliced jalapenos and top with the cheese.
- Place in the oven for 15 minutes and top with sliced avocado.
Korean BBQ Pork Sliders with Savoy Mango Slaw
1 – Package of slider buns
1 – Pork tenderloin
1 – Small head of savoy cabbage (shredded)
2 – Fresh ripe mangos (peeled and diced)
1 – Red onion (diced)
1 – Poblano pepper (seeded, diced)
4 oz. – Crushed pineapple
1 tablespoon – Coconut oil
1 cup – Pineapple juice (can)
½ cup – Crushed pineapple (can)
3 tablespoons – Rice wine vinegar
3 tablespoons – Granulated sugar
¼ cup – Fresh cilantro (chopped)
1 cup – Korean BBQ sauce (see recipe or use store-bought)
8 slices – Colby cheese
Salt and pepper to taste
- Preheat the oven to 375 degrees and season the pork tenderloin with salt and pepper. Place loin on a baking sheet and roast until 150 degrees internal temp. Chill after cooked.
- While the pork is roasting you can start making your slaw. Get a medium to large sauté pan and heat the coconut oil. Once hot, add the onions, poblanos, mangos and pineapple.
- When vegetables get soft, add the pineapple juice, vinegar and sugar. Cook on low heat until the liquid reduces by half. Place to the side and let it cool.
- When it is cooled you can add the mango mix to the savoy cabbage and mix well. Cover the slaw mix and hold in the refrigerator until later.
- Pull the chilled pork from the fridge and thinly slice. Toss the pork slices with the Korean BBQ sauce.
- Heat the oven to 375 degrees.
- Slice the sliders in half (like you would a sandwich). DO NOT Separate the sliders. Keep them together!
- Place equal amounts of BBQ pork on one side and place the slices of cheese on the other side. Put on a large baking sheet and cook for 10-15 minutes.
- Pull from the oven and place a generous amount of slaw on top of the pork. Take the side with the melted cheese and gently press on top of the slaw/pork side (making it look like a giant sandwich). Serve on a platter and your guests can pull away individual pieces.
Korean BBQ Sauce
1 cup – Soy sauce
2 tablespoons – Honey
4 tablespoons – Brown sugar
2 – Cloves of garlic (minced)
½ teaspoon – Ginger (minced)
Mix all ingredients together and let the flavors come together for at least 1 hour.