Super Bowl Recipes

•4 ripe avocados
•1/4 cup white onion , finely chopped
•1/2 cup cilantro , finely chopped
•2 limes , juiced
•2 tsp. kosher salt
•1 jalapeno , finely chopped

Split the avocados along their sides and divide in half. Remove the pits.

In a ceramic or glass bowl, smash the avocados with a potato masher until smooth.

Add the next 5 ingredients, and continue to mash until fluffy.

Place one of the pits in the middle of the guacamole to help keep it from turning dark. Cover with plastic wrap and chill for about an hour before serving.

Serve with warm tortilla chips.


Black Bean Salsa with Roasted Corn
•2 cans (15 ounces each) black beans , rinsed and drained
•1/2 cup red bell pepper , chopped small
•1/4 cup red onion , chopped small
•1 ripe mango , cut into bite-size pieces
•2 Tbsp. cilantro , finely chopped
•2 scallions , chopped
•1 Tbsp. jalapeno , finely chopped
•2 Tbsp. olive oil
•2 limes , juiced
•1 tsp. kosher salt
•1/2 cup roasted corn or canned corn, drained

Put all the ingredients in a bowl and toss together well. Cover with plastic wrap and chill for 1 hour or overnight.


Taco Bites
•Homemade tomato salsa
•1 Tbsp. canola oil
•1/2 pound 100 percent grass-fed ground beef
•1 package taco seasoning , set aside 2 Tbsp.
•1 package mini phyllo shells , approximately 15 (you can find them in the frozen section of your market)
•1/2 cup sharp cheddar cheese , shredded small (I like to use white cheddar, but yellow is fine too)

Make the salsa, place in an airtight container and set aside in the refrigerator.

Make the guacamole, put the pit from the avocado in the middle of guacamole, then place in an airtight container and refrigerate until ready to use.

Place the avocado pit in the guacamole when storing to keep it from turning dark.

Heat a heavy skillet on medium-high heat, add the oil swirl.

Add ground beef, breaking up the meat with a metal spatula. Brown until the beef starts to form a crust and most of the juices have evaporated.

Sprinkle 2 tablespoons of taco seasoning over the beef. Add 1/4 cup of water and cook until all the water has evaporated and the meat starts to sizzle. Break up the beef as small as you can for 3 to 4 minutes using a metal spatula.

Place a bowl underneath a mesh strainer and add the beef to strain the excess oil. Let the oil drain into the bowl. Discard the oil.
Heat the phyllo cups according to package directions. Cool for 15 minutes before filling.

To assemble the taco bites:
Place 1 teaspoon of the beef on the bottom of the phyllo cup. Spread a teaspoon of guacamole and frost like you would a cupcake. Add 1 teaspoon of the shredded cheddar cheese and top with a touch of the salsa.


Kick Butt Chili
•2 pounds chuck roast , minced
•3 Tbsp. canola oil
•3 onions , chopped finely
•4 cloves garlic , minced
•5 Tbsp. chili powder
•1 jalapeno , seeded and finely chopped
•2 tsp. ground coriander
•2 Tbsp. ground cumin
•2 cups beef stock (fresh or store-bought)
•1 cup dark beer
•1 can (28 ounces) chopped tomatoes
•1/2 cup roasted or canned corn
•1 can (15 ounces) black beans , rinsed and drained
•1 can (15 ounces) pinto beans , rinsed and drained
•1 Tbsp. masa (corn flour)
•2 tsp. kosher salt
•1 tsp. pepper
•Sour cream
•Chopped scallions
•Cheddar cheese
•Hot red chili flakes
•Crushed tortilla chips

Heat a cast-iron frying pan or heavy-bottomed skillet over medium heat. Brown half of the meat in 1 tablespoon canola oil (about 8 minutes). Strain the meat through a strainer in the sink and let the fat drain; set aside.

Wipe down the frying pan using a paper towel and clean off as much residual bits from the bottom as you can. Heat 1 tablespoon of canola oil and cook the remaining beef using the same process.

In a large sauce pot, add 1 tablespoon of canola oil and heat until hot. Add the onions and sauté just until translucent, about 5 to 8 minutes. Add garlic and sauté for 1 minute. Add chili powder, jalapeño, coriander, cumin and mix well. Cook for 1 minute. Add beef stock, beer, tomatoes, corn, beans and the beef. Cover and simmer on low heat for 1 hour, checking and stirring every 15 minutes.

Add masa and simmer 10 minutes. Season with kosher salt and crushed pepper.

Serve in heated bowls and garnish with sour cream, chopped scallions, cilantro, cheddar cheese and hot red chili flakes! Jalapeños optional.


Recipes created by Cristina Ferrare