Turkey burgers
Chili salsa
Tortilla chips, vegetable sticks
Guacamole
Sante Fe corn and vegetable table
Beer, soft drinks
Food is as much a part of Super Bowl Sunday as football, and a good spread of game-time noshes and serious halftime fare will score big points on all sides. A strong defensive strategy helps. In the kitchen, that means tackling a lot of the work ahead of time.
Burgers get top billing, a lean, mean rendition made with ground turkey and some sassy seasonings. A chili-style salsa is a winner, whether it’s spooned over the burgers or used as a dip for chips and vegetables. A corn and vegetable salad does double-duty. It’s great with chips or served as a chilled salad.
TURKEY BURGERS
Preparation time: 10 minutes
Yield: 4 servings
Cooking time: 10 minutes
1 pound ground turkey breast
1 jalapeno or serrano chili, seeded if desired, minced
1/2 cup minced fresh cilantro
1/3 cup finely shredded Cheddar cheese
2 tablespoons half-and-half or whipping cream
1/2 teaspoon ground cumin
Salt, ground red pepper to taste
For serving: toasted rolls, lettuce leaves, sliced red onion, sliced tomatoes, as desired
Chili salsa, see recipe
1. Combine turkey, chili, cilantro, cheese, half-and-half, cumin, salt and red pepper in bowl; mix to combine. Shape into 4 patties.
2. Prepare charcoal grill or heat a cast-iron griddle. Cook burgers, turning once, until no longer pink in middle, 8 to 10 minutes. Serve on rolls with lettuce, onion and tomatoes, as desired. Top with some of the hot chili salsa; serve additional salsa on side.
Nutrition information per serving (without salsa):
Calories … 275 Fat ……….. 14 g Cholesterol .. 100 mg
Sodium .. 135 mg Carbohydrates .. 2 g Protein …….. 35 g
CHILI SALSA
Preparation time: 5 minutes
Yield: 2 1/2 cups
Cooking time: 3-4 minutes
1 container (14 ounces) fresh salsa
1 can (15 1/2 ounces) hot chili beans, drained
2 teaspoons chili powder or to taste
1/4 cup chopped fresh cilantro
1. Combine salsa, drained beans and chili powder in small pan or microwave-safe dish; heat through. Remove from heat; stir in cilantro. Salsa can be refrigerated up to 3 days.
Nutrition information per 1/4 cup:
Calories ….. 60 Fat ……….. 0.5 g Cholesterol .. 0 mg
Sodium … 160 mg Carbohydrates .. 12 g Protein ……. 4 g
SANTA FE VEGETABLE SALAD WITH LIME CREAM DRESSING
Preparation time: 15 minutes
Yield: 4 servings
1 box (9 ounces) frozen corn, thawed, patted dry
1/2 cup (2 ounces) cubed pepper-Jack cheese
2 green onions, thinly sliced
1 each, finely diced: small red bell pepper, small zucchini
1 small ripe avocado, peeled, pitted, diced
1 serrano or jalapeno chili, seeded if desired, minced
1/2 cup minced fresh cilantro
Dressing:
2 tablespoons vegetable oil
1 1/2 tablespoons fresh lime juice
1 tablespoon sour cream
1 to 2 teaspoons jalapeno jelly
1/2 teaspoon ground cumin
Salt to taste
1. For salad, combine all ingredients in medium bowl.
2. Combine dressing ingredients in another small bowl, mixing until smooth. Add to salad; toss well.
Nutrition information per serving:
Calories .. 275 Fat ………… 20 g Cholesterol .. 14 mg
Sodium .. 90 mg Carbohydrates .. 22 g Protein …….. 7 g
