My Twist on Guilt-Free Superbowl Snacks !

Friday, January 30, 2015

Only two more days before NFL Superbowl XLIX and it's like we've officially touched down in AZ here at home ! This year, Karl and I will be spending the day and evening with a couple of friends we're close to and who love a good Sunday night Football just as much as we do. He is currently playing College Football with the Montreal U Carabins and she's a Fashion merchandising student at ESM. No wonder why all four of us like to hang out so much ;) And next Sunday, we are all heading to our pal's parent's to watch the game (for the guys) and enjoy snacks (for the girls) ! 'Cause to me, Superbowl really is all about my favourite 'Game Day Eats' and with last year's Guilt Free Superbowl Snacks piece being such a hit (seriously guys, this was the most read article of all 2014 and by far! Thinking I should switch from Fashion to Food, laugh!), I thought I'd go over it, give it a little fix and share it again with you this year.

Thoughts ?

I highly encourage you to try out some of these killer and healthier Superbowl snacks alternatives as I have myself, prior to writing this story. They're really worth the try and will make a huge difference in the way you used to see, experience of fear(!) SB dishes, and the best part… Your significant other won't be able to tell the difference at all. Do I need to say more ? Let's get this thing cooking, shall we ?!

BTW, which team will you be cheering for ? Find out mine via Instagram; I revealed it in a fun way earlier this week ;)


 Picture via Tiny Test Kitchen© edited by myself

- 1/4 cup sugar-free maple syrup
- 3 tbsp sodium-reduced soy sauce
- 1 tbsp rice vinegar
- 3/4 tbsp five-spice powder
- 1 tbsp cayenne pepper
- 1 to 1/2 pound chicken wings
- Sesame oil
- Sesame seeds

1. Put the first five ingredients into a mixing bowl.
2. Mix together until well blended.
3. In a wok or skillet, heat sesame oil over medium heat.
4. Add your wings in two batches.
5. Cook six minutes per batch then drain in sieve over heatproof bowl.
6. Go back to your skillet, add some more sesame oil, add all of your wing and then pour your reserved sauce onto.
7. Stir-fry until reduced and wing are coated (about two minutes).
8. Sprinkle with sesame seeds.

Servings: 6.

  Picture via Clara Persis© edited by myself

- 1/2 cup popping corn (for a 3.79 L popper)
- 1/4 cup lime flavoured seasoning for pop corn
- 1/4 cup cayenne pepper
- 3 tbsp salt
- 2 tbsp ground pepper
- 1/3 cup olive oil

1. Pour the olive oil into a 3.79 L pan.
2. Cover and heat to a medium-high heat.
3. When you think it might be hot enough, test the oil with a few corns. When one of them pops, its time to add the rest of your corn.
4. Cover leaving pan lid slightly ajar to allow steam to escape.
5. When popping slows, remove pan from heat and reserve.
6. In a large mixing bowl with a cover, add the lime flavored seasonings, cayenne pepper, salt and ground pepper. Cover properly and shake until well mixed.
7. Add your pop corn to the seasoning mix, cover and then shake again until it's coated (about 1 minute).

Servings: 10.

  Picture via Jeff Wong Design© edited by myself

- 48 sliced oval dill hamburger pickles (I used Heinz's)
- 1/2 cup Panko crumbs
- 1/4 cup cornmeal
- 1/4 cup flour
- 1/4 tsp smoked paprika
- 1/4 tsp chipotle powder
- 1/4 cup dried parsley
- 1 large egg
- 1 large egg white
- Salt
- Olive oil spray

1. Mix crumbs and flour together along with paprika, parsley, and half the chipotle powder and salt.
2. Whisk eggs and egg whites in a bowl and season with remaining chipotle powder.
3. Dip pickles in egg mixture and then into the crumb mix, pressing down on the crumbs.
4. Heat oven to 450°F along with 2 baking sheets. When the oven reaches 450°, remove baking sheets and spray with olive oil spray; place  pickles on the baking sheets and spray the tops of the pickles with the more oil.
5. Bake 8-10 minutes, turn and spray if needed and cook an additional five minutes.

Servings: 6.

 Picture via The Talking Kitchen© edited by myself

- 1 pound russet potatoes (thinly sliced)
- 1 cup grated parmesan cheese
- 2 tbsp salt
- 1 tbsp cayenne pepper
- Olive oli spray

1. Preheat oven to 400°. Place baking sheet in oven.
2. Place potato slices on paper towels; pat dry.
3. Arrange the potato slices in a single layer on preheated baking sheet coated with cooking spray. Sprinkle with 1/2 teaspoon salt.
4. Bake at 400° for 5 minutes. Turn potato slices over; bake an additional 5 minutes.
5. Take potato slices out of the over and put them in a large plastic bag (I used Ziploc). Add the parmesan cheese, cayenne pepper and remaining salt to the bag, close it and then shake until the slices are perfectly coated.
6. Put back the potato slices in a single layer on the baking sheet & bake an additional 5 minutes or until golden.

Servings: 10.

Picture via This Girl Walks Into a Bar© edited by myself

- 2 oz. pomegranate juice
- 2 oz. lemon flavoured sparkling water
- 6 oz. Ginger Ale
- 3 oz. amber rum
- 1 oz. ginger syrup
- Ice
- Lemon slice for garnish

1. In a tall shaker, add ice, juice, rum and ginger syrup. Stir.
2. Add sparkling water & Ginger Ale.
3. Pour into glasses, add more ice and lemon slice.

Servings: 2.

Photo edited by myself
No recipe need here ;)




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