The do-it-yourself approach to Super Bowl party sliders
Super Bowl party food is all about big, comfy flavor -- and ease. Because on the day of the big game, you want to spend your time in front of the tube, not the stove.
Sliders are great because they can be served as appetizers or entrees. And assembling a buffet of make-it-yourself sliders allows your guests to tailor the sandwiches to their liking.
Article Photos
AP Photo - - Maple Mustard Glazed Kielbasa.
Start with a basic roll that goes well with everything. Dinner rolls are a good size and French rolls are perfect for just about everything. If you don't find what you want in the bread aisle, try the bakery section or the freezer aisle; there will be several options available. You could also cut down a baguette into slider-sized pieces.
There are several suggested fillings for slider sandwiches. These are all hot fillings, so consider rounding out the selection with some deli meats such as salami, turkey breast and ham, as well as a selection of cheeses and condiments. Simply set all the fillings out on the table and let your guests assemble and eat them at will.
Each recipe fills 10 rolls.
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Maple Mustard Glazed Kielbasa
Start to finish: 20 minutes. Makes 10.
1-pound package kielbasa
1/2 cup maple syrup
1/4 cup whole-grain mustard
Slice the kielbasa into 1/4-inch-thick diagonal slabs. You should get about 20 slices.
In a large, deep skillet over medium heat, combine the maple syrup and mustard. Add the kielbasa and cook until the sauce is thickened and the kielbasa is glazed, about 20 minutes.
Nutrition information per serving of filling (values are rounded to the nearest whole number): 102 calories; 13 calories from fat (13 percent of total calories); 1 g fat (0 g saturated; 0 g trans fats); 16 mg cholesterol; 16 g carbohydrate; 6 g protein; 0 g fiber; 431 mg sodium.
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Barbecue Chicken Sliders with Slaw
The meat and coleslaw are easily prepared ahead of time. Simply heat the chicken just before serving.
Start to finish: 15 minutes. Makes 10 sliders
Meat from a 2- to 2-1/2-pound rotisserie chicken (about 1 pounds cooked chicken meat)
1-1/2 cups prepared barbecue sauce
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon sugar
1/4 teaspoon celery seed
1 teaspoon Dijon mustard
10-ounce package shredded cabbage or slaw mix
Place the chicken meat in a large skillet. Use two forks or your fingers to shred the meat. Add the barbecue sauce, mix well, then set over medium heat. Cook until warmed through, then transfer to a bow, cover and set aside.
In a medium bowl, whisk together the mayonnaise, vinegar, salt, pepper, sugar, celery seed and mustard. Toss in the shredded cabbage, then serve with the barbecue chicken.
Nutrition information per serving of filling (values are rounded to the nearest whole number): 149 calories; 53 calories from fat (36 percent of total calories); 6 g fat (1 g saturated; 0 g trans fats); 44 mg cholesterol; 9 g carbohydrate; 17 g protein; 1 g fiber; 791 mg sodium.
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Crab Cake Sliders with Easy Aioli
Start to finish: 20 minutes. Makes 10 sliders
3/4 cup mayonnaise, divided
Zest and juice of 1 lemon
1 clove garlic, finely minced
1 teaspoon Dijon mustard
1/4 teaspoon crushed dried thyme
1 pound lump crabmeat
1-1/2 cups crushed kettle-cooked potato chips
1/2 cup minced celery
2 teaspoons Old Bay seasoning
2 eggs
Arrange an oven rack about 12 inches from the broiler. Heat the broiler. Spray a baking sheet with cooking spray.
In a small bowl, whisk together 1/2 cup of the mayonnaise, the lemon zest and juice, garlic, mustard and thyme. Set aside.
In a medium bowl, combine the crabmeat, potato chips, celery, Old Bay, the remaining 1/4 cup of the mayonnaise, and the eggs. Mix well, then form into 10 patties, each about 2 1/2 inches across and 1/2 inch thick. Arrange the patties on the prepared baking sheet.
Broil the patties for 3 to 4 minutes, rotating the pan as needed for even browning. Remove the baking sheet from the oven, flip each patty and broil for another 3 to 4 minutes. Keep a close eye on them to avoid burning. Serve the crab cakes with the aioli.
Nutrition information per serving of filling (values are rounded to the nearest whole number): 170 calories; 88 calories from fat (52 percent of total calories); 10 g fat (2 g saturated; 0 g trans fats); 80 mg cholesterol; 10 g carbohydrate; 12 g protein; 0 g fiber; 344 mg sodium.
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Shrimp Po'Boy Sliders
Start to finish: 20 minutes. Makes 10 sliders
For the mayonnaise:
1/2 cup mayonnaise
1/4 cup whole-grain mustard
1/4 teaspoon cayenne pepper (or more, to taste)
1/2 teaspoon ground black pepper
For the shrimp:
1/2 cup all-purpose flour
2 teaspoons Old Bay seasoning, divided
1 egg
2 tablespoons milk
1/3 cup cornmeal
1/3 cup breadcrumbs
1 pound medium raw shrimp, peeled and deveined
Canola oil, for frying
Pickle slices
To prepare the mayonnaise, in a small bowl whisk together the mayonnaise, mustard, cayenne and black pepper. Set aside.
In medium bowl, combine the flour and 1 teaspoon of the Old Bay seasoning.
In another medium bowl, beat together the egg and milk.
In a third bowl, combine the cornmeal, bread crumbs and remaining teaspoon of Old Bay seasoning.
Working in batches, toss the shrimp first in the flour mixture, then through the egg mixture and lastly through the crumb mixture.
In a large saucepan over medium-high, heat about 2 inches of oil to 370 F.
Working in batches, fry the shrimp 2 to 3 minutes, or until golden and cooked through. Use a slotted spoon to transfer to paper towels.
Serve the shrimp with the mayonnaise and pickles.
Nutrition information per serving of filling (values are rounded to the nearest whole number): 222 calories; 101 calories from fat (45 percent of total calories); 11 g fat (1 g saturated; 0 g trans fats); 94 mg cholesterol; 18 g carbohydrate; 12 g protein; 1 g fiber; 234 mg sodium.
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Corned Beef and Sauerkraut
Start to finish: 10 minutes. Makes 10 sliders
2 pounds thinly sliced corned beef or pastrami
1 pound sauerkraut
1 teaspoon caraway seeds
1/2 teaspoon poppy seeds
1/2 teaspoon fennel seeds
2 tablespoons Dijon mustard
2 tablespoons finely chopped dill or sour pickles
1 cup shredded Swiss cheese
In a medium saucepan over medium, heat 1/2 inch of water. Add the corned beef or pastrami, then cover the pan and heat until just warmed.
Meanwhile, drain the sauerkraut and squeeze any excess liquid out of it.
In a spice grinder or using a mortar and pestle, grind together the caraway seeds, poppy seeds and fennel seeds.
In a medium microwave-safe bowl, combine the sauerkraut, ground seeds, mustard and chopped pickles. Microwave on high for about 1 minute, or until hot.
Serve the hot corned beef alongside the sauerkraut and a bowl of shredded Swiss cheese.
Nutrition information per serving of filling (values are rounded to the nearest whole number): 150 calories; 49 calories from fat (33 percent of total calories); 5 g fat (4 g saturated; 0 g trans fats); 58 mg cholesterol; 3 g carbohydrate; 19 g protein; 2 g fiber; 1,177 mg sodium.
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Quick prep and walk-away ribs for an easy party
Nothing says game time like eating meat off the bone. Though ribs take a long time to cook, most of the cooking is unattended.
In this recipe, the ribs get rubbed with a dry seasoning mixture, then slowly roasted until tender. They are finished with an easy glaze, then roasted until sticky, gooey, sweet-hot-and-tangy.
When deciding how much to cook, plan for 1 to 1 pounds per person. If desired, you can rub the ribs with the dry rub in advance, then refrigerate until ready to cook.
Apricot Chili Baby Back Ribs
Start to finish: 2 to 2-1/2 hours (30 minutes active). Serves 6.
For the rub:
2 tablespoons garlic powder
2 teaspoons dried thyme
2 tablespoons paprika
2 tablespoons sugar
4 teaspoons salt
1 teaspoon cayenne pepper
2 teaspoons ground black pepper
2 tablespoons dry mustard
For the ribs:
7 pounds baby back ribs
1/4 cup vegetable oil
For the glaze:
1-1/2 cup apricot jam
4 teaspoons red pepper flakes
2 teaspoons salt
2 tablespoons Dijon mustard
1/2 cup apple cider vinegar
Heat the oven to 325 F. Line 2 baking sheets with foil and set a rack over each.
To assemble the rub, in small bowl mix together the garlic powder, thyme, paprika, sugar, salt, cayenne, black pepper and mustard. Set aside.
If the ribs still have the membrane on the back, remove it. Cut each rack into 3 pieces. Lightly rub the ribs all over first with the vegetable oil, then with the dry rub. Arrange the ribs on the racks over the baking sheets. Bake for 2 to 2 hours, or until tender and the meat starts to pull back from the bone at the ends.
Meanwhile, make the glaze. In a blender, combine the jam, pepper flakes, salt, Dijon and vinegar. Puree until smooth.
When the ribs are done, remove them from the oven. Increase the oven temperature to 375 F. Paint the glaze over the surface of the ribs. Return the ribs to the oven and bake until the ribs are sticky and starting to caramelize, about another 30 minutes.
Cut into individual ribs and serve.
Nutrition information per serving (values are rounded to the nearest whole number): 716 calories; 402 calories from fat (56 percent of total calories); 45 g fat (14 g saturated; 0 g trans fats); 122 mg cholesterol; 56 g carbohydrate; 25 g protein; 0 g fiber; 1,869 mg sodium.
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A healthy dip fit for a Super Bowl party
A flavorful cheese dip that is rich, creamy and -- at least somewhat -- healthy?
It's not as hard as you might think. There are plenty of reduced-fat, creamy ingredients available, some good, some ... not so much. The key to success when using them is knowing which to use when and, just as importantly, what to blend them with.
This tangy Gorgonzola and chive dip is a perfect example of how to best take advantage of reduced-fat products. If blue cheeses aren't your thing, you can easily substitute a pungent goat or sheep's milk feta or even grated Parmesan with equally tasty results.
Tangy Gorgonzola and Chive Dip
Start to finish: 15 minutes. Makes about 1-1/2 cups (12 servings, 2 tablespoons each)
8 ounces reduced-fat cream cheese or Neufchatel
3 tablespoons milk
1/4 cup reduced-fat mayonnaise
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon Champagne or white wine vinegar
3/4 cup crumbled Gorgonzola or other blue cheese (4-1/4 ounces)
1/3 cup chopped fresh chives
Ground black pepper, to taste
In a food processor, combine the cream cheese, milk, mayonnaise, garlic, lemon juice and vinegar. Pulse until the mixture is smooth, scraping down the sides as needed. Add the Gorgonzola cheese, chives and pepper, then pulse until chunky-smooth.
Nutrition information per 2-tablespoon serving (values are rounded to the nearest whole number): 99 calories; 74 calories from fat (75 percent of total calories); 8 g fat (4 g saturated; 0 g trans fats); 21 mg cholesterol; 3 g carbohydrate; 4 g protein; 0 g fiber; 238 mg sodium.