Mighty Mini Bites: Small Snacks for the Big Game

Food and Football: two words that go hand in hand. Throw in some homemade chili, fully loaded potato skins, meatball sliders, mac-and-cheese and stick-to-the bone drumsticks and you’ve got yourself a happy menu that will please any crowd.

Now that the big game is less than two weeks away, a house party may be on your mind and tiny, bite sized snacks are a lot easier to serve than heavy one-pot meals – it reduces cooking time, leaves more  room for variety and they are simple to pass around since no dishes or utensils are required.

Here are five small bites that will score big at your Super Bowl party:

Mini Potato Skins With Sour Cream

Ingredients
12 small red potatoes, washed and dried
3 tablespoons olive oil, divided
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon ground pepper
1-1/2 cups shredded cheddar and Monterey jack cheese blend
8 slices bacon, cooked and crumbled
1/4 cup chopped scallion
Sour Cream

Instructions
1.     Preheat oven to 375 degrees. Line a baking sheet with tinfoil. Rub potatoes with 1 tablespoon of the olive oil to coat skins. Place on prepared baking sheet, then bake for 45 minutes or until done.

2.     Cool potatoes, then cut each one in half. Using a melon baller, scoop out the flesh, leaving 1/4-inch-thick shells. Discard flesh or reserve for another use.

3.     In small bowl, combine the remaining olive oil, Cajun spices, salt and pepper. Brush the insides of the potato shells with olive oil mixture, place back in oven and bake for another 15 minutes. When skins are golden brown remove skins from oven, top with cheese, bacon and scallion and bake for another 5 minutes or until cheese is melted.

4.     Top with a dollop of sour cream and serve.

Mini Chili Bowls

Ingredients
Pam spray
3/4 lb ground turkey
1 small onion, finely diced
1 stalk celery, finely diced
1 teaspoon each of chili powder, cumin, salt, pepper and dried oregano
1 tablespoon minced garlic
2-3 cans kidney beans, or you can use chili beans
1 can diced tomatoes
2 tablespoons tomato paste
1 cup tomato sauce
Hot sauce to taste
2 tablespoons of fine diced poblano pepper
Olive oil to sauté vegetables
1/2 teaspoon sugar
30 Rolls -  you can use small round dinner rolls right from the grocery store’s bakery section

Instructions
1.      To prepare the chili: Sauté garlic onion, celery and pepper in some olive oil. Add the turkey and cook until meat is browned and vegetables are soft. Add all other ingredients, minus the buns, and stir till combined, then cook chili on medium low heat and keep on burner to stay warm. 

2.      For the bowls: Remove the tops of the rolls and then scoop out bread with spoon, creating a container. Spray each roll with cooking butter flavored cooking spray, place in oven and bake at 400 degrees for 5-10 minutes or until rolls are light and crispy.

3.      Place chili in the mini bread bowls, top each one with shredded cheddar cheese and serve!


Honey-Mustard Chicken Drummettes

Ingredients:
8 garlic cloves, peeled and crushed
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons light soy sauce
2 tablespoons lemon juice
1/4 cup olive oil
2 teaspoons salt
1 teaspoon fresh-ground pepper
20 chicken wing drummettes

Instructions:
1.      Combine first eight ingredients in bowl and mix. Add in the chicken and toss each piece until coated in mixture. Cover bowl and refrigerate for one hour or up to one day.
2.      Preheat oven to 400 degrees. Place drummettes in a single layer on a wire rack set over an oven tray. Bake 45 minutes until well browned and cooked through.
3.       Serve and enjoy!

Meatball Sliders

Ingredients
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup Panko (Japanese breadcrumbs)
1/2 cup water
8 tablespoons freshly grated Pecorino Romano cheese, divided
1 large egg
1 large egg yolk
1/4 cup plus 2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup vegetable oil
2 tablespoons olive oil
1 cup chopped onion
6 garlic cloves, chopped
1/4 cup (packed) fresh basil leaves
1 28-ounce can whole peeled tomatoes
1 14.5-ounce can whole peeled tomatoes
Arugula leaves (optional)
Eighteen small soft rolls, cut horizontally

Instructions:
1.      Mix the meats, breadcrumbs, water, 6 tablespoons of cheese, egg, egg yolk, 1/4 cup parsley, salt and pepper in large bowl. Shape mixture into eighteen 2-inch meatballs.
2.      Heat oil in large skillet over medium-high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic and basil. Sauté until onion begins to brown, about 5 minutes. Add all tomatoes with juices. Bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 minutes.
3.      Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 minutes longer.
4.      Place arugula leaves on bottom of each roll, if desired. Top each with 1 meatball. Drizzle meatballs with some of the sauce and sprinkle with remaining 2 tablespoons parsley and 2 tablespoons cheese. Cover with tops of rolls.

Mac and Cheese Cupcakes

Ingredients
8 ounces macaroni noodles
2 cups shredded cheddar cheese
Salt and pepper, to taste
1 cup milk
2 large eggs
Panko Breadcrumbs

Instructions
1.      Preheat oven to 400 degrees.
2.      Cook pasta according to package directions.
3.      Coat a mini muffin pan with butter and sprinkle with Panko breadcrumbs, dumping out excess crumbs.
4.      When pasta is done, drain and return to pot.
5.      Stir in shredded cheese until melted.
6.      Season with salt and pepper.
7.      Beat eggs and milk together in a medium bowl; stir into pasta.
8.      Spoon mixture into prepared muffin cups.
9.      Bake mini cupcakes for 15 minutes then serve.