NJ Pen 2018 Super Bowl Snacks: Local Recipe Roundup

Every year, we ask restaurants in our coverage area to submit their best recipes to cook at home before the big game. They returned with a little something for everyone.

By Matt Skoufalos | February 2, 2018

Looking to serve up something special for your Super Bowl party? We asked restaurateurs in our coverage area to send along their top recipes. Take this list with you when you go shopping this weekend, and bring home a taste of the local food scene for your guests.

Atlantic Grilled Cheese. Credit: The Pop Shop.

Atlantic Grilled Cheese

provided by The Pop Shop of Collingswood

• 1 teaspoon balsamic vinegar
• 2 tablespoons mayonnaise
• 1 boneless, skinless chicken breast – about 5 ounces
• salt and pepper
• 4 slices of mozzarella cheese
• 3 slices sun-dried tomatoes,
• 1 avocado, peeled, pitted and sliced
• 1 focaccia roll 

Directions

1. Combine balsamic vinegar and mayonnaise, and reserve.
2. Season chicken with salt and pepper. Place on hot grill or in grill pan and cook through.
3. Split focaccia and spread balsamic mayo inside.
4. Layer, in order: two slices mozzarella, chicken breast, sun-dried tomatoes, avocado, remaining mozzarella.
5. Grill until cheese is melted in panini press, or in medium-hot pan or in warm oven.

Guacamole. Credit: The Tortilla Press.

Guacamole

provided by The Tortilla Press of Collingswood and Pennsauken

• 1 ripe avocado, pitted, halved
• 2 tablespoons onion, minced
• 1 tablespoon jalapeño pepper, minced
• 1/2 teaspoon kosher salt
• 2 tablespoon tomato, diced
• 2 teaspoon fresh cilantro, chopped
• 1/2 tablespoon freshly squeezed lime juice

Directions

1. Mash onion, salt, jalapeño, and lime juice in the bottom of a bowl.
2. Dice avocado into quarter-inch cubes in shell. Scoop into bowl with mashed onion mixture.
3. Lightly mash together, leaving avocado mostly chunky.
4. Stir in cilantro and diced tomato.
5. Serve with fried tortilla chips.

Honey Cholula Wings. Credit: Tortilla Press.

Honey Cholula wings

provided by The Tortilla Press of Collingswood and Pennsauken

• 12 whole chicken wings, cut in half
• One 5-oz jar of cholula hot sauce
• 1/2 tsp chopped garlic
• 1/2 stick butter
• 3 Tbsp honey

Directions

1. Melt butter in small pan, stir in garlic for one minute.
2. Add hot sauce & honey.
3. Fry or bake wings.
4. Toss wings in sauce. Serve with guacamole ranch dressing.

Guacamole Ranch Dressing

• 1 cup ranch dressing
• 1/2 avocado, pureed
• Juice of half a fresh lime
• 1 tablespoon fresh chopped cilantro

Directions

1. Mix ranch dressing and avocado puree with lime juice.
2. Stir in cilantro. Serve with wings.

Mexican Mac and Cheese. Credit: Tortilla Press.

Mexican-Style Macaroni and Cheese

provided by the Tortilla Press of Collingswood and Pennsauken

• 8 oz elbow macaroni
• 1/2 cup red or green enchilada sauce
• 3/4 cup crumbled tortilla chips
• 1/4 cup minced onion
• 4 Tbsp butter
• 1 Tbsp flour
• 1/2 Tbsp salt
• 1/4 tsp dried mustard
• 1/4 tsp white pepper
• 1-and-a-half cups half-n-half
• 1/4 cup cotija cheese, grated
• 3 oz cheddar, grated
• 2 oz Monterrey jack cheese, grated
• 2 oz chihuahua cheese, grated
• 1 tsp Cholula hot sauce (optional)

Directions

1. Sautee onions in butter until tender. Add flour, salt, pepper, and mustard.
2. Slowly add half-n-half, stirring constantly until lightly thickened.
3. Bring sauce to just under the boiling point. Remove from heat.
4. Slowly add jack, cheddar, and Chihuahua cheese until melted. Finish with cholula sauce.
5. Lightly melt two tablespoons butter in skillet. Remove from heat. Stir in crumbled tortilla chips and cotija.
6. Bring water to boil, and cook macaroni al dente. Drain well. Stir in enchilada sauce while still hot.
7. Place macaroni in a casserole dish. Stir in cheese sauce. Top with tortilla-and-cheese mix. Bake at 350 degrees for 25 minutes until bubbly and topping browns.

Roasted Tomatillo & Tomato Salsa

provided by the Tortilla Press of Collingswood and Pennsauken

• 1 medium tomato
• 8 tomatillos
• 1 jalapeno
• 1/4 medium onion
• 2 Tbsp chopped cilantro
• 1 clove garlic
• Salt and sugar to taste

Directions

1. Roast tomatillo, jalapeno and garlic until slightly blackened. Reserve juice.
2. Cut tomato into chunks. Add tomatoes, garlic, jalapeno, tomatillos and accumulated juice into blender. Pulse until chunky.
3. Add salt to taste. If too tart, add sugar to balance.

Roasted Cauliflower Hummus. Credit: Heart Beet Kitchen.

Roasted Cauliflower Hummus

provided by Heart Beet Kitchen of Haddon Township

• • 1 cauliflower head
  • 1/4 cup chickpeas
  • 3 tablespoons olive oil
  • 1/3 cup tahini
  • 2 tablespoons lemon juice
  • 2 cloves garlic
  • 1/2 teaspoon cumin
  • salt and pepper to taste

Directions

1. Roast cauliflower and two cloves of garlic in a 375-degree oven for 20 minutes.
2. Blend ingredients in food processor.

Gringo Tacos. Credit: Local Links.

Sharp n’ Sweet Gringo Tacos

provided by Local Links Market Cafe of Haddon Heights

• 4 links Mitchell & Geno’s sausage
• eight-to-10 six-inch flour or corn tortillas
• 1 pound shredded cheddar jack cheese
• 1 head romaine or spring diced
• 1 tomato, diced
• 1 small onion, diced
• 1 handful of cilantro, diced
• 1 lime
• half a tiny jalapeño, diced
• sea salt
• Local Links house chipotle aioli

Directions

1. Squeeze four links of ground sausage out of their casings into a frying pan.*
2. Add one tablespoon of white wine, one tablespoon of oil, two tablespoons of chipotle, and cumin to taste. Cook on medium heat until the sausage is browned.
3. Add tomato, onion, jalapeño, pepper, cilantro, salt, and lime to taste. Mix well.
4. Coat a separate, larger frying pan with oil, and simmer on medium heat. Add two taco shells at a time until browned. Re-coat pan as needed until all shells are browned.
5. Evenly distribute the meat in each shell. Top with chipotle aioli, then greens, cheese, pico de gallo, another aioli drizzle and hot sauce or sour cream (or both) as desired.

*Don’t like sausage? Substitude diced chicken or grilled squash and zucchini.

Want some more options? Dig into our recipe archives from 2017, from 2016, and from 2015.

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