Super Bowl Sunday Appetizers

By Central PA Live

Published 01/22 2014 11:39AM

Updated 01/23 2014 05:43PM

Chef Michael Roddey shares some recipes perfect for your Super Bowl party. 

Chicken Wing Dip (Hot or BBQ)
8 oz package cream cheese (Neufchatel)
5 oz cooked chicken or canned
½ c ranch or blue cheese dressing
1/3 c wing sauce or bbq sauce
¾ c shredded cheddar or crumbled bleu cheese
Assorted fresh vegetables, pita or crackers
*Seafood option
8 oz package cream cheese (Neufchatel)
5 oz cooked shrimp, crab, salmon, smoked salmon, etc
¼ c white wine
1 tsp Dijon mustard
1 tsp lemon juice
½ tsp old bay seasoning if desired
Salt and pepper to taste
Stove top
1.  Heat chicken and sauce in a skillet over medium heat, until heated through.
2.  Stir in cream cheese and dressing. Cook, stirring until well blended and warm.
3.  Mix in half of the cheese, and transfer the mixture to a low heat.
4.  Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
5.  Serve with the vegetables and crackers for dipping.
1.  Heat the oven to 350 degrees F.
2.  Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the remaining ingredients.
3.  Bake for 20 minutes or until the chicken mixture is hot and bubbly. Stir before serving.
4.  Serve with the vegetables and crackers for dipping.
1.  Add all ingredients to a microwaveable container.
2.  Lightly cover to prevent splatter.
3.  Microwave on for 30 seconds depending on the power of your microwave.
4.  Stir and repeat as necessary to heat and fully mix the ingredients
5.  Serve with the vegetables and crackers for dipping.
Deviled Egg Ingredients options
Avocado Deviled Eggs
8 hard-boiled eggs
1 avocado
2 Tbsp plain Greek yogurt
1 Tbsp yellow mustard
1 tsp lemon juice
salt and pepper to taste
Garnish with olive slices, crushed corn chips, cooked chicken, cooked shrimp, crab meat. Thin slices of red pepper, etc. Be creative and colorful
Smokey Deviled Eggs
12 hard-boiled
1/2 c mayonnaise
1/3 c spicy brown mustard
1 Tbsp ranch dressing
few dashes of hot sauce
1 Tbsp onion, finely chopped
1 tsp paprika
1 tsp Mexican chili powder
salt and pepper to taste
1 Tbsp cilantro, chopped for garnish
Lemon & Dill Deviled Eggs
12 hard-boiled
1/2 c mayonnaise
1 Tbsp Dijon mustard
3 Tbsp lemon juice
1 tsp lemon zest
2 Tbsp fresh dill, finely chopped
salt and pepper to taste
1 Tbsp fresh dill or chives, for garnish
1.  Cut the hard-boiled eggs in half and remove the yolks.
2.  Mix together egg yolks and all other ingredients reserving the whites to be filled.
3.  Spoon or pipe the egg yolk mixture into halved egg whites and garnish as desired.
Making Hard Boiled eggs
1.  Put the eggs into a pot or pan.
2.  Cover with cool water (not hot) 1/2" to 1" over the top of the eggs.
3.  Bring to a boil and reduce to a simmer.
4.  Simmer for 12 minutes. (simmer - the water has little and few bubbles breaking the surface)
5.  After 12 minutes, drain and shock in ice bath.
6.  Allow to cool for 10-15 minutes, at this time they should be cracked then stored or peeled.
a.  If storing, crack and roll then put in a covered container and refrigerate.
b.  If peeling:
i.  Gently crack the egg on its side and roll on its waist until it does a full 360, this will crack the shell and should rupture the thin membrane between the shell and the egg.
ii.  Add the egg directly back into water and complete the same process with the remaining eggs, during this time the water will seep under the ruptured membrane allowing the egg to peel very easily.
iii.  As you peel, if you notice the membrane is not ruptured, tear it yourself and put back into the water, coming back to that one later.
iv.  As you peel, put the egg into another water bath to remove any little pieces of shell that remain. (This saves water rather than running water for each rinse).
v.  Remember shells sink so remove the eggs from the water leaving the shells behind.
Sliced Chicken
BBQ Chicken or Chicken Salad
Beef or Pork
Bread, rolls, baguette, etc
Meat or filling option
Sauce, dressing, condiment, etc,
Additional ingredients: veggies, greens, cheese, topping, etc.
Chicken Pesto Pasta
  Chicken meat
  Pesto Sauce
  Pasta of choice
Garnish: cherry tomatoes of diced tomatoes, shaved cheese, fine cut basil

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