Ultimate Super Bowl Party Menu

Ultimate Super Bowl Party Menu

What are you cooking for your upcoming Super Bowl party? Use my healthy, yet delicious spread!

My zucchini fries, spiced with one of my new favorite seasonings, Trader Joe’s chili and lime seasoning, are guaranteed to disappear soon because they are so flavorful, yet addictive. Buff-cauli has all the flavors you love from buffalo wings, except ya know, it’s cauliflower. These finger foods will get the party started for sure.

For those who are looking for something even healthier, my Cauliflower Dip with Homemade Pita Chips will satisfy all your cravings.

And for the final crowd pleaser, my buffalo chicken dip will be the star of your spread. It’s creamy, tangy, and just insanely delicious! It’s one of my favorite things to eat for sure.

Hope y’all have a crazy, delicious Super Bowl spread with my menu!

Photos by M Cooper Creatives

Cumin Carrot Soup

Cumin Carrot Soup

A simple and flavorful soup that will spice up your kitchen and warm your soul. It’s made with roasted carrots, spiced with cumin, and the apples add a touch of natural sweet flavor to the soup. It’s completely vegan and a crowd pleaser, and I know you will want to make this soup all winter long.

Total Time: 40 minutes
Serves: 4

INGREDIENTS

  • 1 lb carrot, peeled, roughly chopped

  • 2 tbsp cumin

  • 2 tsp salt

  • 3 tbsp EVOO

  • 2 onions, peeled, roughly chopped

  • 1 apple, peeled, roughly chopped

  • 2 cloves of garlic

  • 2 cups vegetable stock

  • 1 can of coconut milk

INSTRUCTIONS

  1. Set the oven to 450F.

  2. Toss the carrots with 1 tbsp of cumin, 1 tsp of salt, and 1 tbsp of EVOO. Roast them for 10-15 minutes.

  3. Meanwhile. In a large pot over medium heat, add 2 tbsp of EVOO and roughly chopped onions. Sauté them until the onions get translucent for 5-6 minutes.

  4. Once the onions are fragrant and translucent, add chopped apple and garlic. Cook until the apples are soft for another 5 minutes.

  5. Add 2 cups of vegetable stock. Once it boils, add the roasted carrots to the pot along with another 1 tbsp of cumin and 1 tsp of salt.

  6. Cook everything for another 10 minutes with the lid on.  

  7. Pour the coconut milk to the mixture and mix everything together. Cook for another 5 minutes.

Crispy Spiced Chickpeas

Crispy Spiced Chickpeas

Total Time: 20 minutes
Serves: 2 to 4

INGREDIENTS

  • 1 can (15 ounces) chickpeas, rinsed and dried with paper towels

  • 1 tbsp salt

  • 2 tsp coriander, ground

  • 2 tsp cumin, ground

  • 2 tsp dried thyme

  • 1 tsp smoked paprika

  • 1 lemon, zested

INSTRUCTIONS

  1. In a large bowl, combine all the seasonings and toss with dried chickpeas to make sure that they are evenly coated.

  2. Transfer spiced chickpeas to the air fryer and cook at 400F until browned and crisp, for 6 to 12 minutes. Shake the basket halfway through to make sure that they get cooked evenly.

  3. Serve warm!

Souvlaki Buttermilk Fried Chicken Fingers

Souvlaki Buttermilk Fried Chicken Fingers

Total Time: 2 hours 30 minutes
Serves: 2 to 4

INGREDIENTS

Buttermilk chicken tender:

  • 1 cup buttermilk, chilled

  • 1 tsp of salt

  • 1 tsp of dried oregano

  • 3 sprigs of fresh thyme

  • 1 lemon, zested and juiced

  • 2 eggs

  • 2 large chicken breast or thighs, cut into chunks

Drenching session:

  • 1 cup of AP flour

  • 1 tbsp of cumin

  • 1 tsp of Aleppo pepper

  • 1/2 tbsp of black pepper

  • 1 tbsp of salt

  • Cooking spray

Garlic labneh aioli:

  • 1/2 cup of labneh

  • 1/2 cup of mayo

  • 1 tbsp honey

  • 1 garlic, grated

  • 1/2 tsp salt

INSTRUCTIONS

Marinate:

  1. In a large bowl, whisk the buttermilk, salt, dried oregano, fresh thyme, lemon zest and juice, and eggs until well combined.

  2. Add the chicken to the buttermilk marinade and refrigerate for 2 hours — overnight.

Drenching:

  1. In a bowl, stir the four, cumin, Aleppo pepper, black pepper and salt.

  2. Remove the chicken from the buttermilk mixture; drench in the flour until evenly coated. Transfer to the air fryer rack and spray the chicken with an oil spray.

  3. Transfer the chicken to the air fryer and air fry it at 375F until golden brown, for about 7 to 9 minutes.

  4. Transfer it to the plate, and serve it with garlic labneh aioli.

Garlic labneh aioli:

  1. Mix all the ingredients in a bowl. Serve it with fried chicken tenders!

Sesame Kibbeh + Beet Yogurt

Sesame Kibbeh + Beet Yogurt

Kibbeh is an essential dish to lebanese cuisine. There are various different forms, and techniques used to make kibbeh. You can bake it, fry it, or grill it. Make it into balls, stuffed and baked, or crispy and flat. During my last trip to Lebanon I learned how to form the kibbeh balls. They look like footballs - I might not be an expert yet but I tried!

The beet yogurt steals the show - it is refreshing and delicious, complimenting kibbeh so well. Use it as a dip for your next mezze spread! 

Total Time: 40 minutes
Serves: 5-6 people

Kibbeh:

  • 1/2 cup fine bulgur

  • 1 onion, peeled

  • 2 tbsp buharat-7 pepper seasoning (cumin, coriander, clove, cinnamon, cardamom, nutmeg, black pepper)

  • 1 lb lamb, ground

  • 1 lb beef, ground

  • 1/2 cup white sesame seeds, roasted

  • 1.5 tbsp kosher salt

Beet Yogurt:

  • 2 cups greek yogurt

  • 3-4 roasted or boiled beets

  • 1/2 lemon, juiced

  • 1 tbsp extra virgin olive oil

  • 1 tbsp kosher salt

INSTRUCTIONS

Kibbeh:

  1. Preheat your oven to 450F. 

  2. In a medium size bowl, soak the bulgur with lukewarm water for 10 minutes.  

  3. Place the onion and 1 tbsp of buharat in a food processor and pulse for 60-90 seconds or until well-minced.

  4. In a large bowl mix the ground beef and ground lamb with the onion mixture, the remainder of the buharat, salt, drained bulgur, and sesame seeds.

  5. Mix well and until fully combined. 

  6. Drizzle olive oil on a sheet tray and form footballs with the meat mixture, by pinching the ends. Put the finished, football-shaped mixture on the sheet tray.

  7. Bake for 12-15 minutes.

  8. Serve with the beet yogurt dip.

Beet Yogurt:

  1. In one easy step, add all the ingredients into a food processor and mix well until well combined! Taste for salt – and adjust seasoning.

  2. Garnish with roasted pumpkin seeds.

  3. Cheers!

Kalamata Olive Hummus

Kalamata Olive Hummus

You guys! I've been feeling very HUMMUSexual lately ;) I've been playing around with hummus, adding all sorts of different toppings. The crowd has spoken! Salty, Greek olives have won! They add a perfect Mediterranean bite to the smooth hummus. 

You can play around with the flavors. I often top my hummus with beets, pine nuts, and even some chopped herbs! Make this crowd-pleasing dip for your next gathering! 

Serves: 4 - 6 people

INGREDIENTS

  • 2 15-oz cans chickpea, drained

  • 2 garlic cloves, peeled

  • ½ cup tahini

  • 1 lemon, juiced

  • 1 tbsp cumin, ground

  • 1 tbsp salt

  • ½ cup ice water

  • ½ cup kalamata olives, diced

  • Extra virgin olive oil to garnish

INSTRUCTIONS

  1. Add chickpeas, garlic, cumin, tahini, and salt to a food processor and pulse on low for 30 seconds.

  2. Add lemon juice and pulse on medium for a minute.

  3. Accelerate the speed to high and add ice cold water slowly until it's fully corporated. Pulse the hummus for 2 minutes or until it becomes a smooth consistency.

  4. Fold chopped olives into the hummus.

  5. Plate and garnish by drizzling more olive oil.

  6. ENJOYY!!

 
 

Mini Man'oushe

Mini Man'oushe

The traditional and best way to start your morning in the Middle East is with a man'oushe in hand. A man'oushe is a flatbread that is normally made with zaatar, and finished with fresh veggies rolled up and eaten like a sandwich. If you get it at the right place, fresh out of the oven - it is to die for. Crunchy, simple and delicious. I decided to make this breakfast essential into a mini hors d'oeuvre to add to my spring menu! With different toppings and sauces this can be catered for any event or client! 

The dough recipe is from David Lebovitz' website !!

Enjoy the recipe - comment below and let me know if you try it out!

Photos by Edouard Massih

Total Time: 2 - 2.5 hours
Serves: 4-5 people

Dough:

  • 1 cup tepid water (slightly warmer than room temp)
  • 1 tsp active dry yeast
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 2.5 cups (350g) AP flour
  • 1.5 tsp sea salt

Za'atar Topping:

  • 1/4 cup za'atar
  • 1/4 cup extra virgin olive oil
  • salt to taste

Pizza Topping:

  • 1/2 cup tomato sauce 
  • 1 cup shredded cheese
  • 6-8 sliced mushrooms

INSTRUCTIONS

Dough Making:

1.    In a stand mixer bowl, activate the yeast by sprinkling it over the water along with the sugar. Let sit in a warm place until the yeast starts to bubble, about 10 minutes. 

2.   Using a dough hook attachment, stir in the olive oil, flour and salt. Mix on medium-high speed for 5 minutes - until the dough becomes a smooth ball, but is sticky when touched by your finger. The dough should start pulling off the edges of the mixing bowl.

3.   Cover the dough in the bowl with a kitchen towel, and let it rise in a warm place until the dough has doubled in volume - about 1.5 hours. 

4.    When the dough has doubled in volume, roll it out onto a lightly floured countertop, and divide the dough into 4 pieces. Roll each piece of dough out, until the dough starts to resist. Cut the dough into small circles with a circle cutter. Then roll again to stretch the mini circles. 

Topping & Baking:

1.      When ready - preheat the oven to 450F. 

2.     Line a sheet tray with parchment paper, drizzle with olive oil, and start lining up the man'oushe circles the parchment paper. 

3.     In a small bowl, mix the za'atar and extra virgin olive oil to make the za'atar spread

4.     Spread the za'atar mixture on half of the man'oushe circles, and spread tomato sauce on the other half.

5.     Finish the pizza man'oushe with a little cheese, and a slice of mushroom. 

6.     Bake the man'oushe for 5-7 minutes or until golden, and crispy. 

7.   Serve warm, or cool down and freeze for later use. 

Cheers!

 

Kale Pesto Grilled Cheese

Kale Pesto Grilled Cheese

I make a bomb kale pesto, whenever my friends come over that's what they ask for. Every client of mine is always asking me to add my pesto to the menu somehow. After coming up with some fun Hors D'oeuvres using the kale pesto I decided to take it simple - so I made this for dinner and it was too good I couldn't resist posting it! I hope this becomes your go to grilled cheese. The best part about the pesto is that you can make it - freeze it - use it whenever!!

Photos by Eric Helgas

Total Time: 20 minutes
Serves: 3-4 people

Kale Pesto:

  • 2 cups kale, washed
  • 1 cup basil, with stems
  • 1/2 cup parmesan cheese, shredded
  • 1/2 cup walnuts, or pumpkin seeds (if allergic)
  • 2 garlic cloves, peeled
  • 1 cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 tbsp salt
  • 1/2 tbsp black pepper, freshly cracked

Grilled Cheese:

  • 8 slices, of your favorite bread 
  • 2 tbsp butter
  • Kale pesto
  • 4 slices cheddar
  • 1/2 cup shredded asiago
  • 1/2 cup shredded parmesan

INSTRUCTIONS

Kale Pesto:

1.    In a food processor, add kale, basil, cheese, nut, and garlic clove. Pulse until well combined. 

2.   Add lemon juice, salt, and freshly ground black pepper. Pulse while drizzling the extra virgin olive oil. Pulse for one additional minute until all combined. 

3.   Taste and adjust seasoning. 

Grilled Cheese:

1.    Heat a large cast-iron skillet heat up, on high heat.

2.    Meanwhile spread butter on one side of each slice of bread, and 1-2 tbsp of kale pesto on the other side. 

3.    Place 4 slices, butter side down in the skillet. Start layering each cheese on top of the four slices of bread. Starting with the cheddar, asiago, and finishing with the parmesan. 

4.   Top the cheese off, with a slice of bread, pesto side facing down. 

5.   Cook the grilled each for 4 minutes on each side, until the bread is golden brown, crunchy, and all the cheese has melted. 

Enjoy this with a side of soup, or on it's own!