Nibbles N' Bites for Superbowl Sunday

Nibbles N' Bites for Superbowl Sunday

Ah, it’s that time of year when I get to pretend to be a football fan. Aside from donning a McMahon jersey and dancing the Superbowl Shuffle back in 1987, I have been feigning interest in this event ever since. But let’s be honest here. Not counting the die-hard Giants and Patriots fans, isn’t Superbowl Sunday really just about getting a bunch of friends together to enjoy good food, good drinks, and barely watch football? I will definitely be watching Madge’s half-time performance though.

So what to serve? Fresh fruit and veggies are always a healthy alternative on game day, but when you are looking for something a little more substantial (and indulgent), here are a few recipes to try.

  • Bacon Wrapped Dates with Almonds
  • Didn’t Know They Were Coming Taco Dip
  • Asparagus Roll-Ups
  • Chicken Tenderloins with Peanut Dipping Sauce
  • Mini Lemon Cupcakes

Bacon Wrapped Dates with Almonds
There are several brands of gluten free bacon out on the market, including Hormel, Oscar Mayer and Wright’s brand. I prefer Hormel’s Natural Choice because it is free of nitrates and nitrites as well.

1 lb of Gluten Free Bacon
1 package Whole Almonds
1 (8 oz.) package of Dole Whole Pitted Dates

Preheat oven to 400 degrees. Place almonds on a baking sheet and bake until toasted. Remove from oven and let cool. Take bacon from package and cut into half slices. To assemble appetizers, stuff date with almond and wrap with a half slice of bacon. Place individual appetizers onto aluminum foil lined baking sheet. Once baking sheet is full, place appetizer in oven and cook until bacon is browned and crispy. Remove from oven and place on paper towel lined plate, to absorb excess grease. Insert toothpicks into appetizers to serve.

Didn’t Know They were Coming Taco Dip
In my former gooey cheesy existence, this was a simple and delicious appetizer to prepare for a gathering. With the dairy modifications, it still is just as easy and tasty too!

2 (8 oz.) tubs Tofutti brand or Galaxy brand Imitation Cream Cheese (No Butterfat version has no trans fats)
1 can Hormel Chili with Beans (Regular Beef, Chunky Beef, and Low Sodium varieties are gluten free)
2 (8 oz.) pkgs. Daiya brand Cheddar Style Shreds
1 Bag of Gluten Free Tortilla Chips

Preheat oven to 350 degrees. Spread both tubs of Tofutti cream cheese in the bottom of a 9×13 oven-safe glass dish. Spread chili on top of cream cheese. Then sprinkle Daiya Cheddar style shreds on top. Place in oven and cook for 10-15 minutes or until cheese melts on top. Dip chips! Being from Chicago, El Milagro brand of tortilla chips are my favorite.

Asparagus Roll-Ups
The combination of flavors with the bacon, creamed cheese and asparagus is always a hit.

16 Fresh Asparagus Spears
16 slices Udi’s Gluten Free Bread (crust removed)
1 (8 oz.) tub Tofutti Imitation Cream Cheese – No Butterfat (this version does not have any trans fats)
8 Gluten Free Bacon Strips, cooked and crumbled
2 Tbspn. Fresh or Dried Chives
1/4 cup Earth Balance Vegan Spread, melted

Preheat oven to 400 degrees. Cook asparagus until crisp tender. Flatten bread with a rolling pin. Combine the imitation cream cheese, bacon and chives. Spread 1 tablespoonful onto each slice of bread. Top with an asparagus spear. Roll up tightly. Place seam side down on a greased baking sheet and brush with butter. Cut roll-ups in half. Place onto baking sheet and bake 10-12 minutes. Makes 32 appetizers.

Helpful hint: You can make these the night before and refrigerate. Remove from refrigerator and cut just before baking, to make slicing easier.

Chicken Tenderloins with Peanut Dipping Sauce

1 lb chicken tenderloins
1/2 tsp salt
1/4 tsp pepper
1 tbsp peanut oil
juice of 1/2 lime
1/3 cup JIF creamy peanut butter
1/2 cup coconut milk
2 tbsp San-J Wheat Free Tamari Sauce (or La Choy soy sauce)
1  1/2 tbsp brown sugar
1 teaspoon ground ginger
1 clove minced garlic
chopped cilantro and lime wedges (for garnish)

In a bowl, mix together coconut milk, peanut butter, tamari sauce, brown sugar, ginger, and garlic. Set aside. Season chicken tenderloins with salt, pepper, and juice of 1/2 lime. Heat peanut oil in a medium saute pan. Add chicken tenderloins and saute until cooked through. Place chicken on a plate with bowl of dipping sauce. Garnish chicken and dipping sauce with cilantro and serve with lime wedges.

Mini Lemon Cupcakes

1 pkg Betty Crocker’s gluten free yellow cake mix
1 pkg (4 serving size) Jello lemon instant pudding and pie filling
1 tsp vanilla
2 tbsp fresh squeezed lemon juice plus zest of 1/2 lemon
3 eggs
1/2 cup Earth Balance (melted)
2/3 cup water
Vanilla frosting (Pillsbury and Duncan Hines brands are gluten free)
1 tsp fresh squeezed lemon juice
Sprinkes (Cake Mates has gluten free varieties)

Preheat oven to 350 degrees. Blend all ingredients in large mixer bowl, beating at medium speed for 2 minutes. Line a mini-cupcake pan with 24 liners and fill each cupcake 2/3 full. Bake 10-15 minutes, or until cupcakes turn lightly golden. Remove cupcakes from pan and let cool. Mix 1 tsp of lemon juice into frosting and frost cupcakes. Top with sprinkles.


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