Well, it pains me to say that the Steelers did not make the Super Bowl this year so we’ll be watching the Patriots and Rams duke it out. But there’s one thing that still holds true, the Superbowl is about football, friends and FOOD! This got me thinking…

A good veggie tray is always a great way to put something ‘good for you’ out on the spread, but can we do a little better? I know there are a lot of options out there but this is a list based on some of our favorite things lately – the AirFryer, cauliflower alternatives, bacon, cheese, and of course chili.

Buffalo Chicken Wings / Buffalo Cauliflower Bites

We love our wings, especially since we got an AirFryer for Christmas. But in thinking about trying some buffalo wings, buffalo cauliflower came to mind as a great meat alternative or lighter, flavorful snack for game time. And they packed some heat.

Ingredients:
– Chicken Wings
– Cauliflower
– Red Hot (1 cup)
– Ghee (1 cup)
– Worcestershire (1 TBSP)
– Garlic Powder (1 TBSP)
– Olive Oil

Cooking Instructions:
1. Buffalo Sauce: Melt ghee. Whisk in other ingredients.
2. Chicken Wings: Spray with olive oil and cook in AirFryer at 380 for 24 minutes (flip halfway thru), then at 400 for 10 minutes. Toss in Buffalo Sauce.
3. Cauliflower: Toss to coat in Buffalo Sauce. Cook in AirFryer at 380 for 10 minutes.

Cauliflower Toast

I’ve been working with a similar cauliflower base for pizza crust and wanted to give a more toast-like alternative a try… this would go great with a wide variety of dips and you can always modify the herbs and spices to match flavors of your spread.

Ingredients:
– Cauliflower (1 bag, frozen, riced)
– Almond Flour (1 cup)
– Parmesan Cheese (1 cup, grated)
– Garlic Powder, Oregano, Basil (1 TBSP each)
– Eggs (2 medium)

Cooking Instructions:
1. Spread out riced cauliflower on baking sheet and dry in oven on 200 for 30 minutes (stir every 10 minutes). Let cauliflower cool.
2. Mix cauliflower with remaining ingredients and refrigerate for 30 minutes.
3. Spread cauliflower dough on parchment paper. Bake 400 for about 20-30 minutes until golden and crust holds when lifted.
4. Cut and serve as desired.

Beet Goat Cheese Dip

We have been eating more hummus with veggies as a snack lately. But in talking with my husband about different eating guidelines recently, I thought I should take a stab at Beet Hummus as an alternative to eating so many chickpeas. But… for the Super Bowl that didn’t feel quite right because we also like our cheese, so my first step is Beet Goat Cheese dip… I’ll work on Beet Hummus another day.

Ingredients:
– Beet (1)
– Goat Cheese (8 oz)
– Garlic (1 clove)
– Olive Oil (about 1 TBSP)
– Balsamic Vinegar (about 1 TBSP)
– Salt and Pepper to taste

Cooking Instructions:
1. Peel and chop beet. Drizzle with oil, vinegar, salt and pepper.
2. On baking sheet, roast beet at 400 for 25 minutes. Let cool.
3. Place all ingredients in food processor or blender until smooth. Serve.

Bacon Wrapped Asparagus

Who doesn’t like bacon? We made these babies for a family dinner awhile ago and everyone was hooked. Great for an appetizer or side dish, it seemed like a perfect Super Bowl option to keep guests satisfied. Although, there’s always the debate of crispy vs soft bacon… I say hands down, the crispier the better!

Ingredients:
– Asparagus (1 bundle)
– Bacon (1 lb)

Cooking Instructions:
1. Rinse and trim asparagus. Wrap in bacon.
2. Bake on baking sheet with wire rack for 30 minutes or until desired doneness. Flip halfway through.

Chili

February… Football… Chili please! I don’t think I need to say much more about this one!

Ingredients:
– Ground Turkey
– Onion
– Green Pepper
– Jalapeno
– Kidney beans (1 can)
– Northern beans (1 can)
– Diced Tomatoes (28oz can)
– Chili Pepper (2 TBSP)
– Cumin (1 tsp)
– Cayenne (1 TBSP)
– Garlic Powder (1 TBSP)
– Salt and Pepper to taste

Cooking Instructions:
1. Cut onion and peppers. Drain beans.
2. Brown turkey, drain. Saute onion and peppers until soft.
3. Mix all ingredients in Crock-Pot and cook on High for 4 hours or Low for 8 hours.