Michael Symon’s super easy Super Bowl snacks
Chef Michael Symon helps everyone enjoy the Super Bowl without compromising on diet.
Symon joined “The View” on Friday to share four easy and crowd-pleasing dishes. The recipes come from her new book, “Fix It With Food: Every Meal Easy,” which includes more than 120 healthy and simple dishes that address autoimmune triggers. These recipes can not only impress Super Bowl party guests but also leave them feeling great after eating.
All recipes courtesy of Michael Symon’s book, “Fix It With Food: Every Meal Easy: Simple and Delicious Recipes for Everyone with Autoimmune Issues and Inflammation” and slightly modified.
Popcorn with Aleppo spices
Makes 4 cups
2 tablespoons olive oil, divided
¼ cup popcorn kernels
1 tablespoon nutritional yeast
½ teaspoon Aleppo pepper
¼ teaspoon kosher salt
Place a saucepan over medium heat and add 1 tablespoon of olive oil. When the oil is hot, pour in the popcorn kernels and cover with a lid.
When the grains begin to sizzle, swirl the pan to move the grains. Let the popcorn pop completely, about 3 minutes.
Remove from heat and pour into a bowl. Drizzle with the remaining tablespoon of olive oil then sprinkle with the rest of the ingredients. Mix to combine.
Chicken Meatballs with Peanut-Cilantro Sauce
Serves 2 (makes 8 2-ounce meatballs)
salt and pepper
1 pound ground chicken
2 garlic cloves, minced
2 teaspoons grated fresh ginger
4 green onions, thinly sliced
1 teaspoon ground coriander
2 tablespoons of fish sauce
2 teaspoons tamari
2 tablespoons finely chopped mint
4 tablespoons finely chopped cilantro
¼ cup unsalted roasted peanuts
1 clove garlic, sliced
1 cup cilantro leaves and small stems
¼ cup extra virgin olive oil
2 lime wedges, for serving
Preheat your oven to 425 F.
Add the ground chicken, garlic, ginger, green onions, cilantro, fish sauce, tamari and herbs to a mixing bowl. Lightly salt and pepper then form 8 meatballs.
Place a sauté pan over medium heat and add 2 tablespoons of extra virgin olive oil. Add the meatballs and sear on all sides until browned, 2-3 minutes. Put the dumplings in the oven to finish cooking for 10 minutes.
Meanwhile prepare your sauce. Add the peanuts, garlic and cilantro to a food processor. Pulse to break down into a crumb, then drizzle in the olive oil until just combined.
Season with salt and pepper.
Place the meatballs on a plate. Spoon a spoonful of peanut-cilantro sauce over each meatball. Squeeze the lime over the top and serve.
Baked Ziti with Cauliflower and Gruyère Cream
extra virgin olive oil
salt and pepper
½ pound of ziti
½ head cauliflower, coarsely chopped (1 pound, 4 cups chopped)
2 garlic cloves, minced
1 tablespoon finely chopped rosemary
½ teaspoon chilli flakes
2 cups heavy cream
½ cup mascarpone
1 onion, caramelized (for garnish, 1 cup sliced)
½ cup Gruyere cheese, grated
½ cup panko
1 tablespoon finely chopped chives
Preheat your oven to 375 F.
Bring a pot of salted water to a boil and cook pasta 2 minutes less than package directions. Drain and rinse, then set aside.
Place a sauté pan over medium-high heat and add 3 tablespoons of extra virgin olive oil. Add the cauliflower and season with salt and pepper. Cook for 3-5 minutes, until beginning to soften and brown. Add garlic, rosemary and chili flakes and grill briefly. Pour in the cream and bring to a boil. Cook for 10 minutes, until the cauliflower is tender and the cream has reduced slightly. Pour the mixture into a blender or food processor, add the mascarpone and puree until smooth. Pour the sauce back into the pan and stir in the pasta. Put aside.
Place a sauté pan over medium heat. Add 2 tablespoons of extra virgin olive oil with the onions and a pinch of salt. Cook, stirring occasionally, until the onions are deeply caramelized, 5-8 minutes. Mix the onions and Gruyère cheese with the pasta.
Top with panko and bake for 45 minutes, until golden and bubbly.
Remove from oven and sprinkle with chives before serving.
Peanut Butter Chocolate Sweet Potato Brownies
1 large sweet potato (1 pound)
½ cup honey or pure maple syrup
½ cup natural peanut butter
2 tablespoons melted coconut oil
2 teaspoons vanilla extract
¾ cup oatmeal
1 teaspoon baking powder
½ cup cocoa powder
½ teaspoon kosher salt
½ teaspoon instant espresso powder
¼ tsp cinnamon
½ cup whole peanuts
¼ cup chopped dark chocolate
1/2 teaspoon flaky sea salt
Preheat your oven to 375 F. Cut the sweet potato in half lengthwise and place it cut side down on a foil-lined baking sheet. Bake the sweet potato for 40 minutes, until completely tender.
Remove from the oven and when cool enough to handle, remove the skin and add to the bowl of a stand mixer.
Turn your oven down to 350 F. Prepare an 8 x 8 inch baking dish by lining it with parchment paper. Spray parchment paper and sides of pan with nonstick cooking spray.
Beat sweet potato until smooth. You will end up with 1 cup of mash.
Add sweetener, peanut butter, coconut oil and vanilla to mashed sweet potatoes, mixing until smooth.
In a separate mixing bowl, whisk together the oatmeal, baking powder, cocoa powder, salt, espresso powder, and cinnamon. Add the dry ingredients to the wet ingredients and stir to combine. Spread into prepared pan, smoothing into an even layer. Sprinkle with peanuts and chocolate, then bake for 35-40 minutes, until set in the center and a toothpick inserted comes out clean. When the brownies come out of the oven, sprinkle the surface with the flaky salt.
Leave to cool in the pan then cut into 16 squares and serve. These will keep at room temperature for five days or in the freezer for two weeks.
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