PHOENIX — If you’re staying in and are looking to upgrade the pregame snacks for Super Bowl Sunday, chef Nick Bahan of Lauren Allen Dinners has five easy-to-make recipes. Also, Chiefs or Eagles?
Caramelized Onion Dip
Ingredients:
- 12oz sour cream
- 8oz cream cheese softened.
- 3 caramelized diced onions
- 1 tbsp dried minced onions
- 2 tsp garlic powder
- 2 tbsp beef stock/base
- Pepper to taste
- Salt to taste
- 1 tbsp chives
- 2 tbsp salted butter
- 1 tbsp Worcestershire
How to make: Heat butter in pan and added onions. Cook over medium heat and stir every few minutes. When the onions start to get and get color, add a little bit of water and stir to get the fond (stock and bits) from the pan and let it sizzle out. Continue to cook and add water as needed until the onions are caramelized and fragrant (about 20-30 minutes). One cool, add in the rest of the spices and sauces.
Buffalo Chicken Dip:
Ingredients:
1 rotisserie chicken, picked and shredded
12oz cream cheese
6oz sour cream
4 tbsp butter
1/4c your favorite hot sauce (franks works great)
1 tbsp garlic powder
1c cheddar cheese
1/4c diced celery
1/4c diced carrots
1/4c diced onion
Instructions: Heat a pot over medium heat. Add butter, celery, carrots, and onions. Sauté until soft (about 3-5 minutes). Add remaining ingredients and mix. Add hot sauce and cheese to taste.
Pulled BBQ Chicken Sliders:
Ingredients:
10 chicken thighs
1/4c chicken stock
1/2 a beer (or substitute with chicken broth)
1c BBQ sauce
salt
paprika
pickles
Instructions: Heat pot over medium-high heat. Season chicken thighs with salt pepper and paprika. Sear chicken thighs
on both sides. Add chicken stock, beer, and favorite BBQ sauce. Turn heat to low, cover, and simmer for about an hour or until the thighs are tender enough to shred. Shred the chicken and add additional sauce to taste. Toast the buns and build. Top with a pickle.
Pigs in a Blanket
Ingredients:
1 package lil’ smokies or hot dogs sliced in half or thirds
1 package puff pastry/croissant rolls (if using croissant rolls, place lil’ smokie on the long point of the triangle and roll up, place seam side down on a tray and bake.
Instructions:
Preheat oven to 400° F.
Defrost puff pastry according to package instructions. Roll the pastry out on a floured counter to a rectangle of about 19” x 12”. Cut the large rectangle in half lengthwise, then cut both smaller rectangles into eight equal sections down to 16 rectangles total.
Spread a small amount of mustard on top ⅓ of each pastry rectangle. Lay half of a hot dog or sausage on the mustard and sprinkle with an herb of choice. Brush the other end of the rectangle with a little of the beaten egg and roll the sausage up in the pastry, sealing the ends. Put the sausage rolls in the refrigerator for 15-20 minutes for the pastry to chill.
Remove from the refrigerator and prick the tops with a fork, brush with the rest of the beaten egg, sprinkle with kosher salt (feel free to add other toppings like parmesan cheese, garlic, everything bagel seasoning, etc.) and bake in the oven for 25 to 30 minutes, or until the pastry has turned a golden brown and looks crisp. Remove from the oven and serve warm or at room temperature with dipping sauces.
Dipping Sauces
Honey Dijon:
1/2c dijon
1/4 mayo
1/4 honey
1tbl lemon juice
pinch of cayenne
Spicy Mayo
1/2c mayo
1 tbsp sriracha
1 tbsp lime juice
1 tsp cajun seasoning
Lauren Allen Secret Sauce:
1/4 mayo
1 tbsp spicy pickle juice
1 tbsp ketchup
1 tbsp BBQ
1 tsp yellow mustard
1/4tsp paprika
1/4tsp garlic powder
1/4tsp onion powder
1/4tsp soy sauce
Mix all, taste and adjust to your liking. For best flavor, let sit for 30 minutes.
Deviled Eggs
Ingredients:
12 boiled eggs split and separated
mayo
paprika
cayenne
mustard
salt & pepper
garlic powder
onion powder
capers
Instructions:
Place eggs in a pot and add enough cold water to cover the eggs completely. Place in the stove and bring to a rapid boil. Cover and remove from heat. Set a timer for 12 minutes.
Once the timer goes off, transfer the eggs to an ice bath to quickly cool them. Once cool, peel and enjoy.
Cut the eggs in half, long ways, and separate the yellow yoke from the white exterior. Push the yolks through a strainer to break them up and smooth them out. Add all of the ingredients (except capers) and combine until smooth. Add spices to taste.
Place the mixture into a piping back or plastic bag (cut a corner) and pipe into the egg whites. Top each egg with three capers and a dash of paprika.
For more restaurants, you can follow Chef Nick Bahan on Instagram. For more information on Lauren Allen Dinners, click here.
