Super Bowl Snacks

Everything about the Super Bowl - 

the audience, the tv advertising dollars, and the linemen...

is HUGE!  

But, your party dishes don't have to be.  

These bite-size nibbles are big on taste!

 By George Duran author of Take  This Dish and Twist It.

Photographs By Marcus Nilsson

Originally Published on January 29, 2011; Syracuse Post Standard - PARADE

Buffalo Chicken Fingers with Blue-Cheese Dip

Makes: 30 - 36 

Per 4-Finger Serving:  410 calories, 

41g fat, 55mg cholesterol, 880mg sodium, 4g carbs, 7g protein.

Ingredients:

2 boneless chicken breasts

Salt and Pepper

Vegetable oil

4 Tbsp butter

4 Tbsp hot wing sauce (Frank's RedHot works good)

1 Tbsp white vinegar

2 cups blue-cheese dressing

Celery (for garnish)

Instructions:

1.  Dry each chicken breast with a paper towel; 

cut  into strips 1/2 to 3/4 inch thick and 3 to 4 inches long.  

Season with salt and pepper.

2.  Heat a non-stick skillet on high and add oil to coat bottom.  

Working in batches, fry chicken strips until browned, 

about 2 minutes per side, adding more oil as needed.  

Set aside on a dish lined with paper towels.  

3.  In a small saucepan, melt butter; 

mix in hot sauce and vinegar.  

Once combined, turn off heat and set aside.

4.  Fill six shot glasses with 1 Tbsp blue-cheese dressing each.  

Stick a toothpick or short skewer into the end of each chicken strip 

and generously coat it with hot sauce.  

Place two chicken fingers and a celery stalk inside each shot glass.  

Or serve on a platter with a dipping bowl of blue cheese dressing

and celery sicks on the side.

Tiny Twinkie Strawberry Trifles

 

Makes: 8 Trifles

Per Trifle:  100 calories, 3.5g fat, 

5mg cholesterol, 60mg sodium, 16g carbs, 1g protein

Ingredients:

2 cups diced fresh strawberries, plus extra for garnish

1 tsp sugar

2 Twinkies

2 Biscotti, any flavor

1 cup Cool Whip, thawed

Instructions:

1.  Place diced strawberries in a glass bowl and sprinkle with sugar.  

Mix gently with a spoon and set aside.

2.  Crumble Twinkies into a small bowl; set aside.

3.  Place biscotti in a resealable plastic bag; 

using the back of a large spoon, crust into coarse crumbs.  

Pour into bowl.

4.  Set out eight shot glasses.  

Using half of the crumbled Twinkies, 

evenly divide among the shot glasses.  

Using half of the strawberries, creaste a second layer.  

Top each with 1 Tbsp Cool Whip and end with crumbled biscotti.  

Repeat with all the layers; garnish with strawberry slices.

5.  Refrigerate for at least an hour (can make one day ahead); 

serve with espresso spoons or similar.