super bowl snacks made easy

easy to shop.  easy to prep.  easy to eat.

as fancy as i love to get for the big game or any game, the fact is i don’t want to send the whole game in the kitchen.  i chose 3 vehicles that give you room to get creative if you don’t want to stick to the recipes.  you will also see gluten free options as well.  so, check these ideas & recipes out then get in the kitchen before the game!

mini sandwiches


long live cocktail bread!  i remember this stuff from back in the day when my grandmother would make me open faced deviled ham sandwiches with this stuff.  it DID take 2 grocery stores to find it, but totally worth it.  you can really do anything with this stuff. it comes in everything from sourdough to rye, so pick your favorite.  i happened to have pastrami, so a pastrami sandwich was a given.  then of course, who can deny a BLT? no one.  i picked the classic up a bit & it turned out great!

makes 12 sandwiches each

grilled pastrami

i am a pastrami addict.  i put it on eggs, on pizzas, in lettuce cups… anything.

i kept the coleslaw simple to let the rest of the ingredients shine.  i get my pastrami at trader joe’s and it is great find.  when getting it from the deli, just ask for it thinly sliced.   if you are gluten free, there are many alternatives. use gluten free bread, cut into four square pieces.  even the gluten free baguettes, thinly sliced work well.   these should be done in batches, i did 6 at a time.  just preheat your oven to 200 to keep them warm on a cookie sheet.

24 slices of your choice cocktail bread (i used sourdough)
1 pound pastrami
6 slices of provolone cheese
coleslaw (recipe follows)
homemade secret sauce (recipe follows)
butter, at room temperature

secret sauce coleslaw

2 cups coleslaw mix of your choice
1/2 cup mayo
2 tablespoon cider or rice vinegar
2 tablespoons ketchup
3 tablespoons finely chopped bread & butter pickles
3 tablespoons finely chopped dill pickles
3 tablespoons finely chopped white onion
1 small clove of garlic, grated
salt & pepper

. combine all ingredients & season with salt & pepper

*can be made a day ahead of time

to assemble sandwiches

. heat large skillet to medium high
. spread butter on 6 slices of bread
. build sandwich on UNBUTTERED bread in this order: pastrami, coleslaw, cheese, sauce & top with buttered bread (butter side up)
. in skillet melt 1-2 tablespoons of butter
. place built sandwiches into skillet & let the bottom gets golden brown
. flip them over for the same golden brown results then serve immediately or throw in the oven to keep warm

toasted BLT 

keep this one simple or throw some upgrades in there like i did by using peppered bacon & garlic mayo.

24 slices of bread
3 roma tomatoes
16 slices of bacon, cooked and broken in half halves
3-4 roma or plum tomatoes, sliced & placed on paper towels to get out extra moisture
butter lettuce
garlic mayo (recipe follows)
salt & pepper

garlic mayo 

2/3 cup mayo (i only use duke’s)
1-2 small cloves of garlic, grated (use garlic to taste)
1/4 teaspoon lemon zest
salt & pepper

. combine mayo, garlic, & lemon zest
. season with salt & pepper

to assemble sandwiches

. toast all bread in a toaster & set aside
. spread all bread with garlic mayo
. build sandwich in this order: bread (mayo side in), lettuce, tomato, bacon (3 pieces per sandwich), salt & pepper & bread (mayo side in)

mini tacos


you can do these with all kinds of shells.  larger flour or corn tortillas into 4 inch rounds, you can fry them or bake them… then world is yours.  which if you are gluten free, means you have just as many options as the next person.  even butter lettuce would work as a vehicle.  i decided to use these mini taco boats because of size & ease to fill then eat.  kept the meat old school & topped with for traditional ingredients.  again, let your mind get creative & fill with anything you want.

makes 12 tacos

1 package (12 shells) mini taco boats
1 1/2 pounds 15/85 beef
3/4 of taco mix packet or make your own (i use equal parts cumin, chili powder & garlic then season to taste with salt)
1 cup loosely packed cilantro leaves
1 cup seeded chopped tomatoes of your choice
2/3 cup of crumbled quest fresco (about 1/3 of wheel)
1/2 large white onion, finely chopped
crema for drizzling

for prep & assembly

. bake taco boats as directed (i throw a little butter on the baking sheet for extra crispiness)
. cooking beef over medium high heat until brown
. add spices & mix until well combined
. build your taco boat. top it with the above or anything you want really.  chorizo & potato.  chipotle chicken.  marinaded skirt steak.

chicken & waffles


this trusty duo can do no wrong. it’s just how to make it easy to consume.  ideally, i would like to use the beauty of chick-fila nuggets, but there isn’t one near me.  so, i just go for the best frozen variety that i can find. eggs minis are perfection.  if you are gluten free, just cut 3 inch rounds out of gluten free waffles, do open faced so that it saves your waffles & money.  gluten free nuggets are everywhere as well. top as you please,  i went with a super simple prep using a combo of sweet & salty.

makes 24 bites

24 eggo mini waffles, cooked as directed
24 chicken nuggets, baked as directed
maple herb butter (recipe follows)

for maple herb butter

1 stick unsalted butter
3 tablespoon maple syrup
3 tablespoons of fresh herbs, whole leaves, i used thyme & rosemary
2 tablespoon fresh herbs, finely chopped
salt & pepper

. place butter & herbs into microwave safe bowl
. microwave on power level 3 for 3 minutes, do not quicken this because it allows the butter to become infused
. remove herbs & add maple syrup

to assemble

. break up eggos to make single waffles
. drizzle a bit of butter on waffles
. top with chicken nugget & drizzle again with honey
. Salt & pepper to taste & top with fresh top herb