Super Bowl XLV Hors d'œuvre Night!

What's better than hors d'œuvres for Super Bowl Sunday?! Woohoo! Although the Pittsburgh Steeler's didn't quite make the spotlight, we still had a nice and fun dinner watching the game, especially those commercials!

The Super Bowl XLV Menu:



Tuscan Bean Dip with Assorted Fresh Vegetables

Loaded-Veggie Nori Rolls

My Crazy-Healthy Experimental Nori Rolls

Baked  Spring Rolls

Homemade Nutella Spreads with Assorted Fresh Fruit
Front: Hazelnut Nutella
Back: Almond and Cashew Nutella



#1 Tuscan Bean Dip by Food Network

  Ingredients

• 2-4 tbsp olive oil
• 4-6 cloves garlic, minced
• 1-2 tbsp fresh rosemary leaves
• 1 (15-oz) can cannellini (northern) beans, drained and rinsed
• 1/2-1 tsp sea salt
• Pinch cayenne pepper
• Fresh vegetables for dipping: carrots, celery, red and green bell pepper, cucumber, broccoli

Directions

1. Heat oil and garlic in a small skillet over medium-high heat. Stir garlic until golden, about 3 minutes.
2. Pull skillet from heat; stir in rosemary and cool slightly.
3. In a food processor, add the beans, salt, cayenne pepper and rosemary oil. Process until smooth.
4. Scrape the puree into a serving bowl.
5. Serve dip with fresh raw veggies!

This bean dip is so delicious! A friend brought it over one time and I just loved it! I used to be all over blue cheese when fresh vegetables were near, but I'd never go back after trying this bean dip! I also never cared for rosemary until I tried this dip. Let me tell you, fresh rosemary is very different than dried, and it adds a wonderful flavor to this bean dip! I hope you enjoy it as much as I do! Yum!

 

#2 Loaded-Veggie Nori Rolls

  

#3 My Crazy-Healthy Experimental Nori Rolls

Ingredients

• 4 nori sheets
• 1 recipe Veganomicon's Sun-Dried Tomato Dip
• Sun flower seeds
• Carrots, julienned
• Cucumber, julienned
• Red bell pepper, thinly sliced
• Avocado, thinly sliced
• Alfalfa sprouts

Directions

1. Using a bamboo mat, place a nori sheet on top of it, add approximately 1/4 cup tomato dip on 2/3 of the nori sheet (closest to you). On top of the dip (on the closest part of the nori sheet to you), sprinkle sunflower seeds on top, then top with remaining ingredients. Be sure not to pile too many veggies on top, as it will be difficult to roll!
2. Take the end of nori closest to you, and begin to roll up and over the vegetables. Use the bamboo mat to tighten that portion of the roll. Continue to roll (with the use of your bamboo mat) until the entire sheet is rolled up. Place on a plate, allowing the nori roll to soften, while you continue making the next rolls.
3. When all 4 nori rolls are made, starting with the first one made, wet a knife and cut each roll into 6-8 pieces. Wetting the knife aids in the slicing process. 

I won't be posting Veganomicon's Sun-Dried Tomato Dip recipe unless it is requested. Unfortunately, I didn't really care much for it. I would like to try this same nori roll with hummus next time, maybe some pine nuts, and fresh basil! I will post this if I do! 

 

#4 Baked spring rolls (Click to view original recipe)

Ingredients

• 2 cups grated carrots
• 1 (14.5 ounce) can chop suey vegetables, drained
• 1 (8-oz) can water chestnuts, chopped
• 1/2 green pepper, chopped
• 1 bunch green onions, chopped
• 1 garlic clove, minced
• 1 (15-oz) can black beans, drained and rinsed
• 4 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon light soy sauce
• 1 teaspoon vegetable oil
• 1 teaspoon brown sugar
• Pinch cayenne pepper
• 16 rice paper wrappers (can purchase at an Asian market)

Directions

1. Heat a large skillet with olive oil and add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add the beans; heat through.
2. In a small bowl, combine the cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into the vegetable mixture and bring to a boil. Cook and stir for 2 minutes; remove from the heat.
3. Fill a large bowl with warm water. One at a time, dip the rice paper in the water for 20-30 seconds until it becomes soft and flexible. Lay on a flat surface. Spoon 1/4 cup of the vegetable mixture on the bottom third of the rice papper; fold sides toward center and roll tightly. Place seam side down on a baking sheet coated with nonstick cooking spray. Repeat with remaining rice paper wrappers and filling. Spray the tops of the spring rolls with nonstick cooking spray. Bake at 425 degrees F for 20-25 minutes or until lightly browned.

These spring rolls were DELICIOUS! I highly recommend them! The only issue I had was with the rice paper wrappers...  I had made all of the rolls early in the day, so I refrigerated them in a tupperware container. As they sat in the fridge, each roll clung to one another, so when I went to take them out of the container they were stuck together! The rice paper is very delicate once it gets soft, so it tore easily when I tried to separate them all. Due to this issue, we had to eat these rolls with a fork, but this didn't take away from the delicious flavor at all! I will definitely be making these again!


#5 Wings from Frankie's Wings & Things

Of course when you have appetizers, and you're around David, you can't forget the wings! These are great but unfortunately I didn't get to have any this time around due to my recent vegan choices. They smelled delicious though, as always! My saliva glands were going crazy when I was serving them LOL! 

 

#6 Homemade Nutella Spreads (Click to view original recipe)

Hazelnut Nutella:

Ingredients

• 1/2 cup hazelnuts
• 1/4 cup powdered sugar
• 1 tbsp cocoa powder
• 1-2 tbsp vegetable oil
• water (optional)
• Assorted fresh fruit for dipping: sliced banana, sliced granny smith apples, sliced braeburn apples, strawberries, green grapes 

Almond and Cashew Nutella:

Ingredients

• 1/2 cup almonds, blanched
• 1/2 cup cashews
• 1/2 cup (scant) powdered sugar
• 2 tbsp cocoa powder
• 2 tbsp vegetable oil
• Assorted fresh fruit for dipping: sliced banana, sliced granny smith apples, sliced braeburn apples, strawberries, green grapes 

Directions

1. Place the nuts in a food processor and process until the nuts start to clump together in a ball, at least 5 minutes, if not more.
2. Add the powdered sugar and cocoa powder and process again for 2 to 3 minutes, until the mixture is well combined.
3. Drizzle in enough oil to make a spread. If the consistancy is not right after the addition of oil, add a bit of water (I had to do this for the hazelnut spread).
4. Store in an airtight container in the refrigerator for 4 to 6 weeks. Serve with fresh fruit, graham crackers, or spread on bread!

The homemade nutella spread was posted from One Perfect Bite, who seems to always be posting fun and exciting recipes!

Hope you like the menu! Some of the hors d'œuvres were a little time-consuming, but all worth it! Enjoy!