Christina Aguilera has lined up a “super” gig on football’s biggest day. The “Burlesque” star will sing the national anthem at Super Bowl XLV. “Glee” star Lea Michele will sing “America The Beautiful” and The Black Eyed Peas will rock the halftime show.
And, if you’re like me, the musical acts and the parties are the only reason to get excited about the big game.
Hate to admit it – but I don’t really get the game of football. That said – I do like the parties and the Super Bowl treats.
Chicken wings, nachos, and pizza are all yummy – but they’re not so kind to my thighs. So, I enlisted the advice of Brian Dancel, Executive Chef at Sky Room in NYC, for some recipes for ‘healthier’ Super Bowl eats.
Baked Buffalo wings:
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
20 chicken wings
1/2 cup melted butter
1/2 cup hot pepper sauce
Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour. Preheat oven to 400 degrees F. Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.
3 tbs olive oil
3/4 cup fresh kernels corn or frozen, thawed
6 mushrooms, finely chopped
2 scallions, finely chopped
1/2 red pepper, finely chopped
1 clove garlic, finely chopped
1 tsp. cumin
dash cayenne pepper
1/2 cup chopped fresh spinach
1 carrot, peeled and grated
1 small potato, peeled and grated
1 egg white
1/2 cup fresh breadcrumbs
salt and pepper
1 cup plain yogurt
2 tbs. chopped fresh mint
In a large skillet heat 1 tbsp. oil over medium high heat. Stir in corn, mushrooms, scallions, and bell pepper. Cook for 3-4 minutes. Add garlic, cumin and cayenne and cook for 30 seconds. Remove from heat and stir in spinach. Add carrot and potato and stir to combine. Add egg white and season with salt and pepper. Stir in enough breadcrumbs so that mixture hold together. Shape mixture into 6 disks and place on plate. Chill for 1 hour. Heat 2 tbsp. olive oil in non-stick skillet and cook veggie burgers until golden on each side. In small bowl mix together yogurt and mint to use as topping.
Another healthy idea is to replace fattening mayo-heavy dips with hummus. Try Ami’s Squeeze Z Hummus. Hummus is an excellent source of protein and fiber, which digests slowly and will keep you fuller longer. Made from chickpeas, it’s a tasty dip for raw veggies (the squeeze top eliminates double dipping) or use it to top off hamburgers and hot dogs. For more info and store locations, go to www.squeezezfood.com
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