9 OMG Super Bowl snacks to break you out of that wing rut



Chicken wings? Hell no. I use my kitchen for more important things.

C'mon. Do you really, really like chicken wings ... for real? Somehow they're positioned as the ultimate football snack food, but we must respectfully disagree. Even if you love them, you have to admit that eating wings takes a certain amount of focus – focus that you should be, uh, focusing on the game, especially when it's the final one of the season. So we've put together a list of awesome Super Bowl snacks for you: some of it greasy, some of it healthy, some sweet, some savory, but all of it delicious and TV-party-friendly.

Click all the way through for chorizo nachos, "football sandwiches," coconut-cashew fudge, and John Rivers' personal recipe for 4Rivers Smokehouse BBQ quesadillas and lots more, but first up, we have: artichoke, jalapeno and bacon hand pies. OMG.


This gorgeous recipe comes from 10th Kitchen. Go there to read lots more notes from Danguole and see more beautiful pictures. (If this recipe seems long and you don't feel up to it, skip to the bottom of the page for an easier one. But I promise it's worth it)

Artichoke, Jalapeno, and Bacon Hand Pies (yields 12)

For the crusts:

2 1/2 cups all-purpose flour

½ teaspoon salt

2 sticks unsalted butter, cold, diced

1/2 cup sour cream or Greek yogurt

4 teaspoons fresh lemon juice

1/2 cup ice water

For the filling:

4 slices bacon, diced

12 ounces frozen and thawed artichoke hearts, chopped

1 bunch green onion, white and green parts, sliced

1 jalapeno, minced

1 cup jack cheese, plus extra for the top

2 ounces cream cheese

1 large egg, lightly beaten

Kosher salt and freshly ground black pepper


To make the crusts, use a food processor to pulse together the flour and salt just until combined, then add butter, a few pieces at a time, until the mixture resembles a coarse meal. Whisk together the sour cream and lemon juice in a small bowl and pulse to incorporate this in as well, then add the ice water until the dough sticks together in big lumps. (Alternatively, you can do all this by hand with a pastry cutter.) Turn out onto a floured surface and, being careful not to overwork the dough, form it into a cohesive ball. Wrap in plastic wrap and refrigerate for an hour.

Meanwhile, make the filling. Crisp the bacon in a skillet until well browned and crunchy, then remove from the skillet with a slotted spoon and drain on paper towels. Drain most of the fat from the skillet, leaving maybe a tablespoon or so.

Return pan to heat and add the artichoke hearts, green onion, and jalapeno. Cook over medium heat until artichokes are soft and cooked through, about 5-10 minutes. Remove from heat and cool slightly.

In a large bowl, combine the artichoke mixture with the bacon, cream cheese, and 1 cup of jack cheese (or whatever kind of cheese you're using). Season to taste with salt and pepper and set mixture aside. (The cheese might melt a little--no big deal.)

Preheat oven to 375 degrees and prepare two large baking sheets by lining them with parchment paper. To assemble the hand pies, divide your refrigerated dough in half and let it stand at room temperature until pliable, about 5 minutes. Roll out each half on a floured surface until about ? inch thick. Cut out about six 4-inch circles out of each sheet. (I used the cover of my burr grinder–I’m sure you have something circular roughly that size around

If not, you could freehand, or cut the dough into squares instead.)

Altogether, you’ll have about a dozen hand pies, plus a few more if you re-roll the dough scraps (which you’re not supposed to do so as to not overwork the dough, but I always do anyway because I hate wasting food). I ended up with 16.

Drop a heaping tablespoonful of the filling into the middle of each dough circle (or square). Brush a little water on the outer edge of each circle, then fold over and press the edges firmly together, then use the tines of a fork (or your fingers) to make a decorative edge. Transfer to prepared baking sheet.

Combine the egg with 2 tablespoons water to make egg wash. Brush each hand pie thoroughly with the egg wash, then sprinkle a little coarse salt and freshly ground black pepper over each pie, followed by extra jack cheese.

Bake until golden brown, 20-25 minutes. Remove from the oven and cool slightly before serving.

Next up: Korean Kim-Chili!


Our F+D contributor Holly Kapherr contributed this recipe (and gallons of the actual, delicious chili) for last year's Orlando Chili Cook-off. We'll be there again this year with another amazing Chef Holly recipe, but for now, try this ... you won't be disappointed:


An “alternative” chili with bright, bold Korean flavors. For a vegetarian version, omit the pork and add tofu before serving.

Serves 12   Serving size: 1 cup

2 tbsp. dark sesame oil

2 lb. pork shoulder, in 1/2-inch cubes

1/2 lb. pork belly or thick-cut bacon, diced

1 large white onion, diced

2 cloves garlic, minced

2 Korean chilies, with seeds, minced

1 bottle Hite, Kirin or other Asian-style beer

2 cups kimchi, finely chopped

1/4 cup gochujang (Korean chili paste)

1/4 cup gochugaru (Korean chili powder)

2 cups beef stock

Heat a large pot or Dutch oven over medium high and add the sesame oil. Once hot, brown the pork shoulder on all sides, working in batches. Remove pork shoulder to a bowl and set aside.

Add pork belly or bacon to the pot and brown. Once browned, add onion, garlic and Korean chilies and cook until onions are translucent, about 3-4 minutes.

Add pork shoulder back to the pot, stirring to combine with the pork belly, onion, garlic and chilies. Pour in the beer and bring to a boil, cooking until the liquid in the pot is reduced by 2/3.

Add kimchi, gochugang, gochugaru and stir well to combine. Cook an additional 3-4 minutes. Add beef stock, cover, reduce heat to barely a simmer and cook 2 hours.

Next Super Bowl snack: "football sandwiches." Hmm...


Apparently, it's a Southern thang. The home cook who contributed this recipe to Saveur says, "Trust me, they may not seem like much, but they can move a grown man to his knees!" Visit Saveur for more info about these hammy sammies.

Football Sandwiches (makes 8)

Photo by Helen Rosner


8 individual white dinner rolls, like Kings Hawaiian

12 oz. sliced Swiss cheese

9 oz. thinly sliced honey ham

4 oz. (1 stick) butter, melted

2 tbsp. prepared mustard, preferably spicy brown or Dijon

2 tbsp. poppy seeds

1 tsp. Worcestershire sauce


1. Slice the rolls in half using a serrated knife, and arrange bottom halves of rolls in a large casserole dish. Arrange a layer of cheese on top, followed by a layer of ham. Cover with the tops of the rolls.

2. In a small bowl, whisk together melted butter, mustard, poppy seeds, and Worcestershire sauce until well combined. Drizzle the sauce evenly over the tops of the sandwiches, cover the pan with aluminum foil and allow to sit for at least 30 minutes, or overnight. Bake in a 350° oven for 20-25 minutes, until the cheese is melted and the sandwiches are warmed through. Slice between the rolls, and serve warm or at room temperature.

Next: cowgirl caviar. No caviar required.


Cowgirl Caviar

photo via

Along the Gulf Coast, this down-home recipe is as old as dirt. There are enough Texas vs. Louisiana – or Tabasco vs. Crystal – permutations, though, that you shouldn’t hesitate to put your own mark on it.

3 16-oz cans black-eyed peas, drained and well-rinsed (get all that canned-bean juice off!)

3 firm, ripe plum tomatoes, finely diced

1 green bell pepper, finely diced

5 radishes, finely diced

1 bunch scallions, thinly sliced (green and light-green parts)

3 serrano chiles, minced

1 bunch cilantro or parsley, minced

1 small jar chopped pimentos, with the juice

1 or 2 cups balsamic vinaigrette (I think it’s better with 1)

3 cloves fresh garlic, pressed or minced

1 tablespoon dried oregano

1 tablespoon Cholula hot sauce

1 tablespoon Worcestershire sauce

1 teaspoon black pepper

Mix all the vegetables (beans through pimentos) together in a large bowl. Stir together the rest of the ingredients (vinaigrette through pepper), then dump it over the vegetables and toss it all to combine. Refrigerate for at least four hours, preferably overnight, in a sealed or covered container. The longer it sits, the better it gets. Traditionally served with Saltine crackers; Fritos Scoops also work well, or blue-corn chips if you’re fancy.

Next: You didn't think I forgot nachos, did you?


This recipe comes from uber-food site The Kitchn. Be sure to go over there for more notes on this recipe. And whoa ... these nachos are not messing around.

photo via

Chorizo Nachos with White Queso Sauce

Serves 8 to 12

1 1/2 tablespoons canola oil

2 (12-ounce) packages bulk Mexican-style chorizo

1 jalapeño, seeded and minced (more to taste)

1/2 yellow onion, peeled and minced

1 (4-ounce) can fire-roasted green chiles

1 cup (8 ounces) evaporated milk

1 teaspoon cornstarch

12 ounces white American cheese, torn into pieces

4 ounces sharp white cheddar, grated

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon cumin powder

Kosher salt, white pepper, and cayenne, to taste

Hot sauce, to taste

Chicken stock or water, for thinning

1 family-size bag excellent quality corn tortilla chips (or homemade)

Additional toppings:

Lime wedges

Sliced radishes

Diced avocados and/or guacamole

Shredded lettuce


Pickled jalapeños

Cilantro leaves

Sliced green and/or red onions

Sour cream or Mexican crema

Refried or black beans

Queso fresco or cotija cheese, crumbled

Heat 1/2 tablespoon canola oil in a heavy skillet over medium-high heat. Add the chorizo and cook until completely browned and cooked through, 7 to 9 minutes. Break the meat into crumbles as it cooks. Transfer to a clean plate and wipe the skillet clean. (Chorizo can be cooked and refrigerated for a few days before using.)

Heat the remaining 1 tablespoon canola oil in the skillet over medium. Add the jalapeño and onion, and cook until softened, 2 to 3 minutes. Stir in the green chiles and evaporated milk and continue cooking until warmed through. Combine cornstarch with 1 tablespoon cold water and whisk into the milk mixture, followed by the cheeses, garlic, onion, and cumin powders. Continue whisking until the cheese is completely melted. Taste and season with salt, pepper, and cayenne. Thin as needed with stock or water.

Preheat oven to 450°F and coat two rimmed sheet pans with nonstick spray. Spread the chips evenly on the baking sheets and top with cooked chorizo. Bake until chips are warm, about 5 minutes. Drizzle the nachos with warm queso and serve immediately alongside various toppings. (Alternately, heat individual nacho servings on small oven-safe dishes arranged on a large baking sheet.)

Next up, a snack for the Seattle fans.


Seattle is known for its fresh seafood, and this recipe, from iconic Washington restaurant Xinh's Clam and Oyster House, is a great way to eat oysters without having to take your eyes from the game. Originally shared by Edible Seattle.

photo via

Xinh's Baked Oysters on the Half Shell

2 dozen fresh oysters, in the shell

4 cloves garlic, peeled

2 tablespoons soy sauce

1 tablespoon hoisin sauce

1 teaspoon sugar

1/2 cup green onion, coarsely chopped

1 cup grated parmesan cheese, divided use

1/2 red pepper, coarsely chopped

1/4 cup butter, softened

1/2 cup onion, coarsely chopped

Juice of 1 lemon

Salt and pepper to taste

1 tablespoon dried basil

Place whole oysters on a baking sheet and bake in 420 degree oven for 10 minutes, or just until they are all open. Open the shells and cut the meat away from the shell—a flexible-fabric oven mitt is useful in this step.

Preheat the oven broiler and place the oven rack on the top setting. Combine all other ingredients, except for 1/2 cup parmesan, into a blender and blend to a coarse meal consistency.

Place each oyster in a bottom shell (the cupped side of the shell) and arrange on a baking sheet. Sprinkle 1 teaspoon of the blended mixture on top of each oyster and then sprinkle with the remaining parmesan cheese.

Broil only until oysters are light brown and cheese has melted, 5-10 minutes. Serve hot.

OK, so now one for the Denver fans...


So, I could be really rude here and offer up Rocky Mountain oysters for our Broncos-loving friends. But, in the spirit of good sportsmanship, I'll just riff off the fact that Denver is also the birthplace of Chipotle, and offer this very good quesadilla recipe instead. (Is my bias showing yet? Go Seahawks!)

The other really great thing about these BBQ quesadillas is that the recipe was shared with us courtesy of John Rivers — that's right, the 4Rivers guy — from his Southern Cowboy Cookbook, which you should definitely check out.

BBQ Quesadillas by 4 Rivers Smokehouse


1 10-inch flour tortilla

5 ounces warm beef brisket, smoked chicken, or pork

4 tablespoons All-Purpose BBQ Sauce

½ cup shredded cheddar cheese

Vegetable oil, for grilling

Sour cream (for garnish)

Sliced jalapeños (for garnish)


Heat grill (or stovetop grill) to medium-high. Lay tortilla on a flat working surface.

Spread brisket, chicken, or pork on half of the tortilla, leaving ½ inch of uncovered space on the outside rim. Press meat down so it adheres tightly on tortilla. This will prevent it from falling out while grilling.

Drizzle with BBQ sauce and top with cheese.

Fold tortilla in half so the cheese side remains on top, and press outer rim down to create a seam. Lightly brush top half of tortilla with oil and place on hot grill, oiled (cheese) side down.

Grill 2 minutes, rotate 90 degrees, and grill for another 2 minutes. Flip and repeat until cheese melts.

Allow to cool for a couple of minutes before cutting into wedges.

To get the full quesadilla experience, top with a dollop of sour cream, a slice of jalapeño, and a touch of BBQ sauce.

next: crab-avocado dip!


Our former calendar editor (and resident football fan), Aimee Vitek, left us in December. While this makes us all very, very sad, it has freed her up to combine two of the things she really loves: cooking and blogging. She launched Order Envy in January and we couldn't be prouder! Definitely go over and take a look — especially if you'll be dining out in Miami — but on the meantime, check out Aimee's recipe for crab-avocado dip. (This comes from a post on football snacks you'll probably want to read, ahem pizza nachos ahem.)

Photo via Order Envy!

Crab Avocado Dip

2 Hass avocados, halved and pitted

1 pound canned crabmeat (I use the claw meat)

¾ cup sour cream

¼ cup mayonnaise

1 tablespoon fresh lime juice

½ cup chopped fresh basil

1 clove garlic, finely chopped

1 jalapeno pepper, seeded and chopped (leave the seeds in for more heat)

1 teaspoon salt

½ teaspoon black pepper

1 cup chopped tomato

Tortilla chips or crackers for dipping

Scoop the avocado flesh straight into a serving bowl and mash with a fork until smooth. Fold in the crabmeat, sour cream, mayonnaise, lime juice, basil, garlic, jalapeno, salt and black pepper. Just before serving, gently fold in the tomato. Serve with tortilla chips or crackers. Serves 12-16

Last but not least: Fudge that's chocolatey-sweet and healthy? No way. (Yes way.)


Some people may have smartypants things to say about "health food" having no place at a Super Bowl party; those people will shut up fast once they taste this fudge. This recipe was adapted by Joy Cho on her Oh Joy! blog.

photo via

Coco-nutty Chocolate Fudge


1 cup raw cashew butter (store-bought or homemade)

2 tablespoons coconut manna

3 tablespoons coconut oil

1/4 cup cocoa powder

1/2 cup honey

1/2 cup of unsweetened shredded dried coconut (optional for extra crunch)

coarse sea salt to taste

1. Mix together the nut butter, coconut manna and coconut oil until smooth. (This is much easier if ingredients are at room temperature.)

2. Add in the cocoa powder, honey and sea salt and stir until creamy.

3. Transfer the mixture to a dish, lined with parchment paper or plastic wrap for easy removal.

4. Place the dish in the freezer, and allow the fudge to set for an hour before slicing and serving. Due to the coconut manna/oil mixture, the fudge will become pretty soft if it's left out for a while, so it’s best served directly from and stored in the freezer. Enjoy!



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