Wednesday, February 3, 2010

Super Foods for the Super Bowl

The Super Bowl is a great time to breakout the cookware and cook up some great dishes that also include whole super foods. It’s no secret that pomegranates, beets, sweet potatoes, cabbage, spinach and blueberries are part of that list. Take those ingredients and turn them into- pomegranate spritzer, spinach salad, roasted sweet potatoes with gremolata, blackened chicken sliders with cabbage slaw and blueberry cobbler. Entertain your friends with these delicious recipes that will taste great and fit right into the super bowl party.

Pomegranate Spritzer


  • 1-cup Pom juice
  • 3 cups sparkling water
  • 1-2 limes


In a carafe, mix everything together. Juice one lime and add it to the spritzer and slice circles with the other one and use them as garnish. For an extra kick, add vodka.

Spinach Salad-


  • 1 bag washed baby spinach
  • ¼ cup walnuts (toasted)
  • 3 red beets
  • ¼ cup crumbled goat cheese
  • ¼ cup balsamic vinegar
  • ½ cup good olive oil


Clean the beets and remove the greens on top and the pointed growing end. Place in a baking dish filled with water and cover tightly. Cook in a 350-degree oven for 30-45 minutes. Let cool and then remove the skin. Keep in mind the beet coloring will bleed so, to prevent staining, use gloves. Dice into ¼ inch cubes. Toss the salad with balsamic vinegar first. Next, toss with olive oil and sprinkle salt and pepper. Next, toss in the goat cheese, beets and walnuts. Serve.

Roasted Sweet Potatoes with Gremolata


  • 9 sweet potatoes
  • 3 garlic cloves, minced
  • ¼ lemon zested
  • 2 tbsp minced Italian parsley
  • ½ cup olive oil
  • 1 ½ tbsp kosher salt
  • Cracked pepper


Peel and cube the sweet potatoes into ½ inch pieces. Toss with ¼ cup of olive oil and spread on a greased cookie sheet (make sure the cookie sheet is light in color). Bake for 45 minutes on 350 degrees flipping every 15-20 minutes. While the potatoes are cooking, mince the garlic and parsley. In a bowl, mix the garlic, parsley, lemon zest, salt and pepper. Toss the potatoes with the mixture (mix in a little at a time) also known as gremolata. Serve.

Blackened Chicken Sliders

  • 3 chicken breasts (pounded thin)
  • 2 tbsp blackening seasoning (any will do)
  • ¼ cup olive oil
  • 1/4-cup Italian parsley leaves
  • ½ head of green cabbage
  • ¼ head red cabbage
  • 1 carrot
  • ½ cup Dijon mustard
  • 2 tbsp honey
  • Good small dinner rolls


Pound the chicken breasts to a ¼ inch in thickness. Lightly coat with olive oil and blackening seasonings. Salt the chicken and sear them in a sauté pan. Cook through. Peel and shred the carrot into a bowl. Shred the cabbage into very thin pieces and add to the carrots. Add the parley to the slaw mixture and set aside. In another small bowl, mix the honey and Dijon. Set aside. Cut the chicken into pieces that will fit on the buns. On a plate, place the buns?? next add the chicken, then slaw and top with the honey Dijon mustard. Place the bun on top and serve.

Blueberry Cobbler

  1. 1 lb frozen blueberries
  2. 1 pkg frozen puff pastry
  3. ½ cup brown sugar
  4. 2 tsp vanilla extract
  5. 2 eggs
  6. 2 tbsp unsalted butter
  7. Vanilla bean extract


Thaw the puff pastry dough while you start the cobbler. Preheat the oven to 400 degrees F. Rinse the blueberries in a colander. In a large bowl toss rinsed blueberries with brown sugar, vanilla extract and small pieces of the butter. Place in a baking dish. Roll out the puff pastry over the top of the cobbler. Whisk the eggs in a small bowl and use a pastry brush to spread the egg over the puff pastry. Bake for 25-35 minutes. You want the top golden brown and cooked through. If the crust begins to get too brown you can cover with foil. Serve immediately

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