You don’t have to be super chef to quickly knock out these great Super Bowl snacks. 
-PJ Gach

Super Bowl Sunday is February 4, 2018. Who will win Super Bowl LII (52 for those of us who forgot how to count in Latin…. I remember almost nothing…can you imagine doing division with that??...wait. I’m getting off track), the Eagles or the Patriots?

I, like many people who only watch football to see men in really tight pants run around a field, look forward to the Super Bowl for three things, no, it’s four things: Friends, aforementioned men in tight pants, food and Super Bowl commercials. Yes, I confess, I am clueless about football. But I like the food.

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You like the food too, and that’s why I’ve gathered up 6 extremely easy and tasty snack recipes. One of them is even gluten-free.

Read on for the recipes. And have fun during the Super Bowl

 Quinoa Pasta Mac and Cheese

Courtesy of Pereg Gourmet 
Ingredients:
1 package Pereg Gourmet Quinoa Curvo Rigate (8oz) 
2 ½ tablespoons all-purpose flour (or brown rice flour) 
1 teaspoon dry mustard
¼ teaspoon nutmeg
4 tablespoons butter, plus more to butter the pan 
1 small onion, diced 
Salt 
2 cups milk (2% or whole milk) 
½ teaspoon black pepper
10 ounces sharp cheddar cheese (about 3½ cups) 
1 cup shredded Parmesan cheese 
½ cup Panko breadcrumbs 
2 Tablespoons butter, melted       
Directions:
Pre-heat oven to 350 degrees F.

Bring 4-6 quarts of water with ½ tablespoon salt to a boil in a large stockpot. Add pasta and return to a rapid boil. Cook uncovered stirring occasionally until pasta is al dente, about 6 minutes. Drain well and set aside.

In a small bowl, whisk together flour, dry mustard and nutmeg.

In a large stockpot, melt 4 tablespoons butter over medium heat. Then add onions and a pinch of salt and sauté until onions are translucent, 5-7 minutes.

Add the flour mixture to the onions and cook for a few minutes until the fat is absorbed and you form a roux.

Then add in the two cups milk and bring to a simmer over medium-high heat. Simmer for 5-10 minutes until sauce is think and smooth.

Add in black pepper, 3 cups cheddar cheese (reserve ½ cup for the topping) and Parmesan cheese and combine. Season to taste with salt.

Stir in pasta and mix until combined.

Spread the pasta in a 9x9 inch casserole dish.

In a separate bowl, combine Panko breadcrumbs and 2 tablespoons melted butter. Sprinkle remaining cheddar cheese over the pasta and top that with

Bake for 15-20 minutes (uncovered) until cheese is bubbly and the top is lightly browned. Let cool 5 minutes and serve.

Buffalo Cauliflower
Courtesy of Ghost Scream Hot Sauce

 
 Ingredients: 
Olive oil or Coconut oil cooking spray
3/4 cup gluten-free baking flour 
1 cup water 
1/2 teaspoon garlic powder 
salt and pepper to taste 
2 heads cauliflower, cut into bite-size pieces 
Ghost Scream® hot sauce 
Directions:

Preheat oven to 450 degrees F. Lightly grease a baking sheet with cooking spray.

Mix flour, water, garlic powder, salt, and pepper together in a bowl using a whisk until batter is smooth and somewhat runny. Add cauliflower to batter and mix until cauliflower is coated; spread onto the baking sheet.

Bake in the preheated oven until lightly browned, 20 to 25 minutes.

Melt butter in a saucepan over medium heat. Remove saucepan from heat and stir Ghost Scream® hot sauce and honey into butter until smooth. Brush the Ghost Scream® hot sauce mixture over each cauliflower piece, repeating until all the hot sauce mixture is used.

Bake in the oven until cauliflower is browned, about 10 minutes. Remove baking sheet from oven and allow the cauliflower to cool 10 to 15 minutes.

More gluten-free and easy to make recipes after the break

Colman's Spicy Mustard and Cheese Dip 
Courtesy of Coleman’s Prepared Mustard

Ingredients:
2 tbsp butter
2 tbsp all-purpose flour
1 cup milk
1 ½ cups sharp Cheddar cheese
2 tbsp Colman's Prepared Mustard

Directions: 
Melt butter in a saucepan over medium heat; whisk flour into butter until smooth. Pour milk into butter mixture and stir with a wooden spoon to combine. Cook and stir until mixture thickens, about 3 minutes. Add cheddar cheese and stir until cheese is melted, about 3 minutes more. Season with salt and finish with the prepared Colman's. Serve warm.

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The Real Co Healthy Protein-Infused Nachos 
Courtesy of The Real Co
 
Ingredients: 
2 Cups The Real Co White Basmati Rice, cooked according to directions |
1 Cup of Black beans (rinse before using in recipe) 
Jalapeño Peppers, diced, to taste 
1 cup of diced fresh tomatoes 
1 Cup of fresh Cilantro leaves
The juice of 1 lime 
Whole grain tortilla chips 
Reduced fat shredded cheese (one bag) 
1 Avocado, chopped 
 Directions: 
Assemble the rice, avocado, beans, tomatoes and peppers on a flat baking dish. Squeeze the lime over the entire dish, then top with the bag of cheese. Bake at 375 degrees until cheese melts (about 5 – 7 minutes.) Top with cilantro and enjoy!

 
Chipotle Stuffed Peppers 
Courtesy of Boar’s Head

Ingredients: 
2 oz. cream cheese 
¼ cup Bold Chipotle Gouda Cheese finely diced  
3 oz Bold Chipotle Chicken Breast sliced 1/8" thick, diced small
4 Jalapeños sliced in half, de-seeded, and stems removed
2 tbsp Bold Chipotle Gouda Cheese shredded
8 slices Fully Cooked Naturally Smoked Imported Bacon
Nonstick cooking spray

Directions:
Pre-heat oven to 375° F.

In large bowl, mix together cream cheese, diced Gouda and chicken.

On a clean flat work surface, stuff jalapeño peppers with cream cheese mixture.

Distribute the shredded Gouda evenly over the tops of stuffed jalapeño peppers.

Wrap a strip of bacon around each stuffed jalapeño pepper.

Spray baking sheet with nonstick cooking spray and place jalapeños on baking sheet.
Bake for 15-20 minutes, until peppers are tender and bacon is crispy; serve warm.

Watch the step-by-step directions:

Grilled Party Wings – Mahogany Style With Sage Bleu Cheese Sauce
Courtesy of Ocean Catering’s Chef Shane

Ingredients: 3 lbs of Chicken wings

Directions: 
Rinse about 3lbs of chicken wings in colander under running water 
Shake colander the pat dry wings using paper towel.

Marinade
 1&1/2 cups soybean oil 
1 tablespoon yellow mustard 
2 tablespoons lemon juice 
1 tablespoon ginger powder 
2 tablespoons white vinegar
1 tablespoon Sambal Chili paste 
2 teaspoons salt

Combine all ingredients in blender and blend on high until ingredients are emulsified together. 

Pour marinade over chicken wings and toss to coat wings evenly. Let sit minimum 1/2 hour.

Grill wings on hot grill turning every 5 minutes (to make sure all sides are cooked through) until wings are cooked thoroughly.

Mahogany Sauce (this is where you can control the heat)

 1 cup Oyster Sauce (you can find this in the Asian foods section of your grocery store)
 1/2 cup Sambal Chili paste (also in Asian foods section) 
   1/4lb melted butter
  Melt butter in small sauce pan being careful not to boil. 
 Add butter, Sambal and Oyster sauce in medium mixing bowl. Blend until dark and smooth.

      Toss grilled chicken wings in bowl making sure Mahogany sauce coats wings evenly.
  Dip in Sage Bleu (recipe is below) and enjoy