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    Super Bowl Recipes: Potato skins, pinwheels, meatball sliders

    8:24 AM, Feb 4, 2012   |    comments
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    LITTLE ROCK, Ark. (February 4, 2012) - Super Bowl Sunday is the time to forget about your diet and splurge on delicious food.

    If you are looking for something a little different than just chips and dip, Cynthia Malik with Pulaski Tech's Culinary School has some creative and easy recipes to make for the game.

    Potato Skins

    Ingredients
    Baked potatoes, cold
    Chili
    Cheddar cheese, shredded
    Green onion, sliced
    Oil for frying
    Salt and pepper as needed

    Directions
    Cut the potatoes in half lengthwise. Scoop out the middle of the potato. Deep fry at 350°F until browned. Place on a paper towel to drain and season with salt and pepper immediately. Fill the skins with chili, top with cheese and place in an oven to melt the cheese. Top with green onion and serve.

    Cajun Chicken and Vegetable Pinwheels

    Ingredients
    Herb cream cheese
    Burrito size tortillas
    Cajun seasoning
    Chicken breasts
    Mushrooms, sliced
    Onion, sliced
    Green and red peppers, sliced
    Garlic, minced
    Salt and pepper to taste

    Directions
    Season chicken with Cajun seasoning liberally. Bake in the oven or cook in a skillet on medium heat, covered, until done all the way through. Cool and slice. Saute the onions, peppers and mushrooms until almost done. Add the garlic and cook for a few more minutes. Square off the tortillas. Spread the herb cream cheese on the entire tortilla. Spread out the cooked chicken and mushrooms.  Starting on one end, roll the tortilla and slice. A toothpick will hold it together.

    Meatball Sliders

    Ingredients
    1 lb. ground beef
    1 lb. Italian sausage
    2 eggs
    1 clove garlic, minced
    1 ½ cups bread crumbs
    1 cup grated Romano or Parmesan cheese
    Salt and pepper to taste
    1 jar Marinara Sauce
    12 rolls
    Fresh spinach as needed

    Directions
    Mix ground beef, sausage, eggs, bread crumbs, cheese, salt and pepper. Form into 1 1/2" meatballs and press to form a patty.  Brown in 1/3 cup salad oil. Add to sauce and simmer, about 30 minutes to an hour. Slice rolls in half lengthwise and toast in a warm oven.  Place the patties on the bun and top with fresh spinach.

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