Super snacks

Score big in every quarter of the Super Bowl

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March 28, 2014 | 10:47 am

Quick – what’s the No. 1 snack served at Super Bowl parties?

Chips and dip? Pizza? Chili?

The answer is chicken wings.

Chicken wings burst on the scene in the 1980s, at a time when consumers were shifting their chicken loyalties from the whole bird to boneless-skinless breast meat. This left the wings cheep-cheep for sports bars searching for a new snack.

Today, chicken wings are synonymous with sports fans, so much so that The National Chicken Council predicts football fans will consume an estimated 1.23 billion chicken wings this weekend.

Luke Peters, the executive chef at Hy-Vee’s Edgewood store, considers himself a big wings fan, although he admits it isn’t the healthiest of snack foods. That’s why he showcased a non-fried version during his “Game Day Appetizers” class.

“We all made our New Year’s Resolutions, so that’s why I baked the wings instead of fried them,” Peters says.

A spice rub rather than a sauce also cuts calories – and saves hosts from worrying about wing sauce being spilled on their carpets during the game.

Chicken wings’ appeal is the “group food” mentality that works best for Super Bowl gatherings. No one wants to spend most of the game in the kitchen, making chili while others are cheering for their favorite team, laughing over the commercials or witnessing a “wardrobe malfunction.”

“You want to be able to grab a plate with a bunch of different things,” Peters says.

Football, food and friends go great together, so embrace finger foods this year and enjoy the game.

FIRST QUARTER

Kick things off by serving chicken wings with soda and beer. Both Baltimore and San Francisco have iconic brands – National Bohemian and Anchor Steam respectively – if you want your snacks to reflect the flavors of this year’s teams.

SECOND QUARTER

Your guests are getting hungry, so offer something with a little more substance, like miniature crab cakes or smoked turkey quesadillas.

HALFTIME

This is when your snacks will shine, so if you want to serve something that requires some hand-eye coordination of your guests, this is your chance. Celebrate Baltimore by making clam chowder. Go the extra mile to honor San Francisco by serving it in a sourdough bowl.

THIRD QUARTER

The jeans are starting to feel a little tight. Take it easy this quarter by breaking out the vegetable tray, or some simple cheese and crackers.

FOURTH QUARTER

Something sweet would really hit the spot. Luckily, both teams come from cities with wonderful sugary delights, including Ghirardelli Chocolate and Berger cookies. The chocolate company was founded in San Francisco while fudge-covered Berger cookies have been an iconic Baltimore treat since the 1800s. (You can order the cookies online at www.bergercookies.com or search the Internet for copycat recipes.)

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Chef Luke Peters demonstrated in his “Game Day Appetizers” class a few recipes that took no longer than 20 minutes to prepare. Take a hint from his playbook and go for simple game day snacks that are big on flavor:

Smoked Turkey Quesadillas

  • 1 package Hy-Vee Smoked turkey breast, pulled apart with fork, approximately 2.5 pounds
  • 2 packages Hy-Vee 6-inch 10 count flour tortillas
  • 3 8-ounce packages Hy-Vee Mexican shredded cheese
  • 2 15-ounce cans black beans, slightly mashed
  • ½ of a medium red onion, diced fine
  • 2 Serrano peppers, chopped and deseeded
  • ½ cup Lonesome Bull Salsa
  • 24-ounces Hy-Vee Sour Cream
  • 1 container of Fiesta Garlic Pico De Gallo

On an electric skillet sprayed with Pam, turn setting to low-medium or about 250 degrees.

Mix your shredded turkey and slightly mashed beans, with onions, peppers and salsa, set aside.

Place as many tortillas on skillet as you can fit and put on an even coating of shredded cheese.

Cover with a layer of your turkey mixture and cover again with cheese and place another tortilla on top.

When the tortilla shell on the bottom starts to brown and the cheese is getting pretty melted flip over to evenly heat.

Cut into desired amounts from the whole round quesadilla and serve with pico and sour cream.

Source: Chef Luke Peters, Edgewood Hy-Vee

Indian Wings

  • 2 3-pound packages of Pilgrims Frozen Wing sections
  • 1 cup Frontier Garam Masala Spice
  • ¼ cup kosher salt

Topping/Dip

  • 1 24-ounce container of plain Greek yogurt
  • ¼ cup mango juice
  • ½ teaspoon ground coriander
  • ½ teaspoon cumin
  • 1 teaspoon kosher salt
  • ¼ teaspoon peppermint extract

Source: Chef Luke Peters, Edgewood Hy-Vee

      

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