Delicious (and healthy) food for the big game - WIBW

TOPEKA, Kan. (WIBW)-- Watch out pizza and wings!

These tasty dishes give these Super Bowl favorites a run for their money.

Washburn Tech Culinary chef's know exactly what you should have for the big game. The recipes are simple, tasty, and healthy! Try them out, and they are sure to be a hit with your party guests.

1. Buffalo Chicken Dip by Chef Bowen

2 chicken breasts

1/2 cup of favorite hot sauce

12 oz cream cheese

Roughly 2 cups of ranch or blue cheese dressing (to taste)

1 cup more of your favorite hot sauce

Water to boil chicken in

3 cups shredded cheddar cheese (optional)

Directions

Boil water with the hot sauce. Add chicken breasts. Once chicken is fully cooked, shred the chicken with two forks. Add shredded chicken to a sauce pot with the cream cheese, dressing, and the one cup of hot sauce. Warm over low heat or in a crock pot until cream cheese is melted. Serve with club crackers or tortilla chips.

2. Low Carb Portobello Pizza by Chef Lauri (Inspired by recipe found on dailyburn.com)

4 portobello mushrooms

1 tablespoon olive oil

1 clove garlic, crushed

1 teaspoon dried oregano

Pinch of salt

2/3 cup tomato sauce

1/3 cup chopped ham, prosciutto or chorizo

1/2 cup fresh spinach, chopped

1/2 cup low-fat cheddar cheese

1/4 tablespoon basil, chopped

1 teaspoon chili flakes (optional, to taste)

Directions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Remove the stems from each mushroom. Using a spoon, clean out the darker gills from the inside of the mushrooms.

In a bowl, whisk together the olive oil, crushed garlic, salt and oregano. Place the mushrooms on the baking sheet and gently brush with the garlic oil mixture. Bake for 5 minutes.

After 5 minutes, remove the mushrooms from the oven and top with tomato sauce, ham, spinach and cheese. Place back in the oven to back for 15 minutes or until the cheese has melted.

Before serving top with fresh basil and chili flakes, if desired.

3. Jalapeno Poppers by Chef Jordan

10 Jalapeno peppers

3/4 cup cream cheese

2/3 to 3/4 cup heavy cream or milk

3 slices thin sliced raw round steak (or similar meat)

Directions

Preheat oven to 350F. Blend cream cheese and enough cream (or milk) until a frosting consistency is reached. Slice stem off each pepper, then cut each in half; remove seeds and membrane. Cut the steak into 2”x 1” sections; twist each into a curlicue (like a Twizler) and lay each into a half jalapeno. Put the cream cheese mixture into a piping bag (a ziplock bag will work). Pipe the cream cheese over the beef in the jalapeno decoratively. Cover a small sheet pan with foil and place the jalapenos on the tray. Bake for about 15 minutes or until the jalapenos are softened and the cheese has browned slightly. Serve!

4. Baba Ghanoush by Chef Lexi inspired by: On Cooking 5/e

3 ea eggplant

4 fl oz olive oil

to taste salt

to taste ground black pepper

4 fl oz Lemon Juice (fresh)

6 ea garlic clove

7 oz tahini

Directions

Cut the eggplants in half and score the cut surface of each half from edge to edge in a crosshatch pattern approximately 1⁄2 inch (1.2 centimeters) deep.

Brush the cut surfaces with 2 fluid ounces (60 milliliters) of the oil, season with salt and pepper and place cut side down on a sheet pan. Roast in a 350°F (180°C) oven until very soft, approximately 45 minutes.

Cool the eggplants and scoop out the flesh. Purée the flesh in a food processor with the lemon juice, garlic, tahini, salt and pepper. Add the remaining oil and blend in. Adjust the seasonings. Serve in a bowl, drizzled with additional oil, if desired, and accompanied by pita bread or crudités.

Washburn Tech Culinary is located on 5724 SW Huntoon St. in Topeka.

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