super bowl food

Did you hear?

The Super Bowl is in mere days!

People are usually interested in the game, the commercials or the food. I’ll let you guess which category I fall under…

But yesterday, my sports-obsessed husband asked if we were going to have fun Super Bowl food. (He falls under all three categories).

“Ummm, obviously” I replied.

When I asked him if he had any requests he responded with this:

“Chicken wings, nachos, seared scallops, bacon-wrapped scallops, bacon-wrapped shrimp,” and this continued for minutes.

 I won’t serve solely junk food on Super Bowl Sunday – I like to have a mix of indulgent, delicious, cheesy foods along with a few vegetables thrown into the mix.

Here are some of the things on our standard menu, or that have caught my eye in the past few days.

Super Bowl Food: 

 

(source)

Are you watching the game, the commercials or eating the food?

salmon cakes with lemon garlic aioli

Salmon Cakes are an easy yet very delicious meal, and one that I made on a regular basis when I was just starting to get into food and cooking.

They don’t require any fancy ingredients, they come together quickly and, the end result is so amazing that I made them frequently when I was trying to impress the Taster with my cooking. I think they worked! ;)

The salmon cakes are crispy on the outside, moist and flavorful on the inside and most of the process can be done ahead of time, making dinner come together in minutes. Thanks to my friend Mercedes‘ Mom for the recipe – she made it for us when we were in college and I’ve been hooked ever since!  I lost the worn recipe card a few years ago, but I think this comes very close.

Salmon Cakes with Lemon Garlic Aioli

by Emily Dingmann

Prep Time: 10 min

Cook Time: 10 min

Ingredients (2 dinner servings, 4 appetizer)

For the Salmon

  • 1 lb salmon, baked and flaked
  • 1 egg
  • 1 1/2 Tbsp mayonaise
  • 1/4 cup bread crumbs (I used water crackers)
  • 3 cloves garlic, minced
  • 2-3 tsp dill, salt & pepper
  • 1 Tbsp oil for frying

For the Aioli

  • 2 Tbsp mayonaise
  • 1/8 cup lemon juice (about 1/2 lemon)
  • 1 clove garlic, minced
  • salt & pepper to taste

Instructions

For the Salmon Cakes

Combine all ingredients in a bowl and mix to combine.

Scoop out about 1/4 cup of mixture and shape into a small patty.

Refrigerate for at least an hour.

Heat oil in large pan.

When hot, add salmon cakes, cooking for about 3-4 minutes per side.

For the Aioli

Whisk together all ingredients until smooth.

Refrigerate for at least a half-hour.

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sweet potato, kale & bacon egg bake

My Minnesota Aunts made the best egg bakes and it was something I looked forward to every time we celebrated Christmas in Minnesota.  It might be a Minnesota thing – I don’t ever recall having it with Wisconsin family – anyone know? I remember them being full of cubed white bread, breakfast sausage, custardy eggs and of course, some cheese. They were delicious. It’s been a few years since I’ve had it, but I haven’t forgotten.

I decided to put a little twist on the traditional egg bake and added sweet potato and kale instead of the white bread. Much healthier, much more flavorful and much more colorful! The bacon and cheese add decadent flavor and richness so it is just as rich and satisfying as the original.

 

One of the best things about egg bakes perhaps, is that they can be prepped the night before, so that you can wake up to a leisurely breakfast or you know, a snowy morning in Minnesota.

Sweet Potato, Kale & Bacon Egg Bake

by Emily Dingmann

Prep Time: 15 min

Cook Time: 40 min

Keywords: breakfast entree gluten-free high fiber high protein low-carb eggs kale Christmas Easter

Ingredients (8 servings)

  • 1 sweet potato
  • 1 bunch kale
  • 1/2 onion
  • 6 oz bacon
  • 1 cup ricotta cheese
  • 7 eggs
  • 1/4 cup milk
  • salt & pepper
  • 1/2 cup italian cheese blend

Instructions

Pre-heat oven to 375 degrees.

Peel and shred the sweet potato.

Thinly slice kale and chop onion.

Chop bacon.

Heat large pan and spray with cooking spray or oil.

Add onions and kale to pan. Saute for 5-8 minutes until kale has wilted.

Set aside.

Heat same pan and add bacon.

Saute about 5 minutes until bacon is starting to brown.

Remove and drain on paper towel.

Combine sweet potato, kale and onion mixture, bacon and ricotta cheese together.

Spread into bottom of 9×13 pan sprayed with cooking spray.

Whisk together eggs, milk, salt and pepper.

Pour over sweet potato mix.

Sprinkle with cheese.

Bake for 35-40 minutes, until top is golden brown.

Can also be made the night before, cover with foil and bake the next morning.

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top uses for prepared pesto

(source)

Pesto is one of those staples that everyone should always have on-hand. It comes in handy for so many things and adds such fresh flavor to everything it meets!

While homemade pesto is usually better, I rely on prepared pesto from the store a lot. Here are some of the ways I use it:

  • Tossed with pasta (tortellini is my absolute favorite, but any pasta is good)
  • Spread on a tortilla, topped with a little cheese, rolled up and microwaved for 30 seconds
  • As a sauce for pizza
  • Thin with a bit of olive oil and serve with roasted vegetables
  • As a sandwich spread
  • On meat, chicken or fish
  • Blend into white bean dip
  • As a crostini topping with parmesan or goat cheese
  • Mixed into shredded chicken with a touch of mayo (recipe)
  • Tossed with a grain, topped with goat cheese crumbles

What is your favorite way to use pesto?