Looking for something to special to serve while you watch the Super Bowl?

Even if you can’t spend this Super Bowl weekend hanging out in Arizona, odds are that the majority of Americans are going to tune in on television for the big game. Here are some favorite recipes for game-day goodies from top Phoenix foodies. Whether it’s for the big game or just a friendly get-together, your friends and families will remember the great bites.

Savory Deviled Eggs

Who doesn’t love a good deviled egg? The ones pictured above, courtesy of Chef Charles Wiley at ZuZu in Scottsdale’s Hotel Valley Ho, is a fun take on a great finger food. You get a little Greek salad in a bite, a BLT in a bite, and a classic deviled egg with smoked salmon.

Savory Deviled Eggs

Yield: 24 halves

• 12 eggs, hard-cooked, peeled and cut lengthwise
• ½ cup mayonnaise
• 1 tsp dry ground mustard
• 1 tsp white vinegar
• kosher and freshly ground black pepper to taste
• Red Onion Marmalade (see below)
• 1 slice bacon, cooked and cut into ½” pieces
• 1 plum tomato, cut into small pieces (use outside meat only)
• 8 leaves of Italian flat leaf parsley
• 1 oz smoked salmon
• 24 capers
• 8 sprigs dill
• 8 pieces red bell pepper
• 4 kalamata olives
• 1½ TBSP feta cheese, crumbled
• 8 leaves fresh oregano
• 8 slices hothouse cucumber

1. Remove egg yolks and pass through a sieve. Add mayonnaise, mustard powder, vinegar, salt and pepper, and mix thoroughly.
2. Cover lightly with plastic wrap and refrigerate until ready to use. Transfer mixture to a pastry bag fitted with a star tip and pipe yolk mixture back into the whites.
3. On one third of the eggs: spoon ½ tsp of the onion mixture on top of the yolks, followed by a couple pieces of bacon, a piece of the tomato and a leaf of parsley.
4. On another third of the eggs: place a piece of salmon on top of the yolk, followed by a few capers and a sprig of dill.
5. On the final third, place a small piece of red bell pepper in the yolk followed by a half kalamata olive, feta cheese, sprig of oregano and slice of cucumber.

For the Red Onion Marmalade:

• ½ TBSP vegetable oil
• ½ red onion, thinly sliced (about 1 cup)
• salt and freshly ground black pepper to taste
• ½ TBSP honey
• 2 TBSP balsamic vinegar

1. Heat a medium sauté pan over medium heat. Add the oil followed by the onions, season with salt and pepper and cook gently until onions are nice and soft.
2. Add the honey and cook for 5 minutes or so. Add the vinegar and cook until reduced and syrupy. cool and keep refrigerated. If mixture is really rough, you may want to coarsely chop so it will stack on the egg a little neater.

If you would rather have Chef Wiley cook for you, be sure to visit ZuZu at Hotel Valley Ho:
Hotel Valley Ho
6850 E. Main Street
Scottsdale
480.248.2000
hotelvalleyho.com
Click here to read my full report on Hotel Valley Ho and ZuZu

Hoagie Dip

Another great local foodie is Theresa, known around the Valley as The Food Hunter. The Food Hunter suggested two great recipes for game day treats. This first one, Hoagie Dip, is definitely one I’ll be trying, because how can you go wrong with salami, ham, turkey and cheese?

Hoagie Dip. Photo courtesy The Food Hunter at www.foodhuntersguide.com

Hoagie Dip

• ½ head iceberg lettuce, shredded
• 1 large tomato, seeded and diced
• ¼ lb deli-sliced Genoa salami, diced
• ¼ lb deli-sliced ham, diced
• ¼ lb deli-sliced roast turkey, diced
• ¼ lb deli-sliced provolone cheese, diced
• ½ cup mayonnaise
• 1 TBLS red wine vinegar
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• rolls, sliced for scooping

1. Combine the chopped vegetables, meats and cheese in a bowl.
2. Mix the mayonnaise, vinegar, oregano, and red pepper flakes together and combine with the chopped meats.
3. Serve immediately.

If you want more great recipes by The Food Hunter, find her online at www.foodhuntersguide.com.

Sweet Potato Turkey Burger Sliders

Nothing says football finger foods like sliders. Luci’s Healthy Marketplace has come up with some delicious Sweet Potato Turkey Burger Sliders that taste amazing with a healthy twist.

Luci’s Sweet Potato Turkey Burger Sliders. Photo by Matthew Strauss

Sweet Potato Turkey Burger Sliders

Yield: 8-10 sliders

• 1½ lb ground turkey or lean ground beef, thawed
• 1 tsp garlic salt
• 1½ tsp steak seasoning
• 2 large sweet potatoes
• 1 TBLS extra virgin olive oil
• 3-4 slices cooked turkey bacon
• lettuce torn into small pieces (slider size)

1. Mix ground turkey with garlic salt and steak seasoning. Shape into 8-10 mini patties (about ¼ cup of meat). Set aside. Note: size of your patties depends on the size of sweet potato slices you have since they will be the “bun”.
2. Slice sweet potatoes into ¼-½-inch thick slices. Drizzle with olive oil and season with salt and pepper. Roast in oven at 400° for 20-30 minutes (flipping half-way through). You want edges to be slightly crispy. Note: stove top pan frying is an option or oven roasting.
3. While potatoes are roasting, grill the burgers. Place patties on a well-heated grill flipping after 3-4 minutes, and cook until cooked through.
4. Assemble burgers, placing a mini burger in between two roasted sweet potato slices.
5. Garnish burgers with lettuce, bacon, and mustard (or any other desired toppings).

While this dish isn’t served at Luci’s Healthy Marketplace, you can find plenty of other great meals in this unique café that boasts a full menu, coffees and drinks. You can also shop for healthy items to make nutritious meals in the marketplace. This locally owned business is on the corner of Bethany and 16th Street in Central Phoenix.

Lucy’s Healthy Marketplace
1590 E Bethany Home Road
Phoenix
602.773.1339
lucishealthymarketplace.com

Ham & Jam Sliders

Executive Chef Beau MacMillan of elements at Sanctuary on Camelback Mountain, has cooked with the world’s top chefs. The Food Network star cooks up some great meals here in his home base of Phoenix. For the big day, he shares his recipe for Ham and Jam Sliders.

Ham & Jam Sliders. Photo courtesy Sanctuary on Camelback Mountain

Ham & Jam Sliders

Yields: 12 servings

Cheddar Biscuits

• 2 cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp baking soda
• 1 TBLS freshly cracked black pepper
• ½ tsp kosher salt
• 2 tsp salt
• 1 cup + 2 TBLS buttermilk
• 5 TBLS unsalted butter, cut into ¼-inch cubes
• 1 cup finely shredded cheddar cheese
• ¼ cup chopped green onion, including tender green tops

1. Combine flour, baking powder, baking soda, black pepper and kosher salt until well mixed.
2. Mix in butter until pea sized. Add cheddar cheese and green onion and stir and toss lightly to combine.
3. Stir in 1 cup buttermilk until the mixture forms a soft, slightly sticky ball.
4. With lightly floured hands, divide the dough into 12 equal portions. Form each portion into a rough ball and place on an engrossed baking sheet. Space the balls about 1-inch apart. Brush the tops with the remaining 2 tablespoons buttermilk.
5. Bake at 350° for 15 to 18 minutes, until the tops are golden brown.

Red Pepper Jelly

Yields 2 1/8 quart

• 3 large red peppers, seeded and sliced
• ¾ cups cider vinegar
• 3 cups sugar
• ¼ tsp salt
• ½ tsp crushed red pepper flakes
• ½ package Certo liquid pectin

1. Place peppers in a food processor and process until coarsely chopped, but not pureed.
2. Place chopped peppers in a large bowl with cider vinegar, sugar, salt and crushed red pepper flakes. Mix well.
3. Put mixture in a large pot and bring to a boil. Add Certo and continue to cook at a slow rolling boil for 35 to 40 minutes, until you can “drag” a spoon around edges of pan or until it passes the jelly test coating the back of the spoon or dripping from spoon very slowly.

Snake River Farms American Bone in Ham

1 large Snake River Farms American Bone-in Ham

1. Heat oven to 275°.
2. Place ham in a roasting pan and cover loosely with aluminum foil.
3. Heat for approximately 12 to 15 minutes per pound.
4. When center of ham reaches 125° allow the ham to rest for 15 to 30 minutes. Keep covered with foil while resting.

Assembling the sliders

1. Slice biscuit in half and rub with a generous portion of red pepper jelly.
2. Slice ham thinly and place in between biscuit halves. Enjoy!

Celebrate farm-fresh American cuisine at elements, at Sanctuary on Camelback. Discover the cutting-edge kitchen of Food Network celebrity and Executive Chef Beau MacMillan, where the best local organic produce is used to create seasonal menus. If you want Chef MacMillan and his staff at elements to prepare you a meal you won’t forget, visit here:

elements at Sanctuary on Camelback
5700 E. McDonald Drive
Paradise Valley
480.948.2100 resort
480.607.2300 restaurant
sanctuaryoncamelback.com/food/food.html

Roasted Butternut Squash with Tahini-Yogurt Dressing

Tired of traditional potato salad? Want something that’s NOT fried for game day? Try this healthy alternative from The Herb Box in Scottsdale. Owner/Chef Becky Windels uses fresh, organic local produce as much as possible to create this tasty side dish of roasted butternut squash with pickled red onions, tahini sauce and pomegranate seeds.

Roasted Butternut Squash with pickled red onion, pomegranate, basil and Tahini-yogurt dressing. Photo by The Herb Box

Roasted Butternut Squash with Tahini-Yogurt Dressing

Yield: 4 to 6 servings

Butternut Squash:

• 3-4 TBLS grapeseed oil
• 2-3 tsp seal salt and pepper
• 1 organic butternut squash
• 2-3 oz Tahini-yogurt dressing (see recipe below)
• 2 oz pomegranate seeds
• 3-4 fresh basil leaves, torn
• pickled red onion to taste (see recipe below)

1. Preheat oven to 450°.
2. Peel and seed squash. Toss in a bowl with oil, salt and pepper.
3. Place on a baking sheet and roast 20 minutes or until desired doneness.
4. Let cool. Place on platter.
5. Drizzle with tahini-yogurt dressing and top with pickled red onion, pomegranate seeds and basil.

Tahini-Yogurt Dressing (makes 1 quart):

• ½ quart fat-free plain yogurt
• 1 cup Tahini paste
• 2 tsp minced garlic
• ¼ cup fresh lemon juice
• 1/3 cup cold filtered water
• 1 TBLS sea salt
• ½ TBLS pepper

1. Blend all ingredients together and refrigerate.

Pickled Red Onion (makes approximately 1 quart):

• 1 medium red onion, julienned
• 1 cup red wine vinegar
• 1 cup cold filtered water
• 1 oz kosher salt
• 2 oz granulated sugar
• 2 tsp Mexican oregano

1. Bring all ingredients, except onions, to a boil in saucepan.
2. In a container, pour liquid over onions; then cover and refrigerate for at least six hours.

You can order this item as a side dish on the menu at either of the Scottsdale locations of The Herb Box if you’d rather let Chef Windels do the cooking. You can visit at either of these locations:

The Herb Box
Southbridge in Old Town
7134 E Stetson Drive
Scottsdale
480.289.6160

DC Ranch on Market Street
20707 N. Pima Road
Scottsdale
480.289.6180
theherbbox.com

Corn Pudding

This isn’t your typical pudding. This recipe for Corn Pudding, from Sierra Bonita Grill, is great as a side dish (as shown in the photo below with a steak and shrimp entree) but equally filling as a main. This makes a great creamy accompaniment for your game-day dishes.

Corn pudding from Sierra Bonita Grill. Photo courtesy Sierra Bonita Grill

Corn Pudding

Yield: 15, 4″ pieces

• 1 lb butter
• 1 cup sugar
• 14 cups cream style white corn
• 4 cups flour
• 2 TBLS baking powder
• 2 tsp salt
• 10 eggs
• 6 cups green chiles

1. Cream butter and sugar in mixing bowl.
2. Puree corn in blender.
3. Separate eggs.
4. Combine flour with baking powder and salt. Whisk egg yolks with flour mixture.
5. In a separate bowl, beat egg whites until stiff, then fold into corn batter.
6. Spray a 2-inch deep baking pan with non-stick spray. Pour mixture into pan and back for 40 minutes at 400°.
7. Cover with foil and back an additional 10 minutes or until a toothpick comes out clean.
8. Let cool then cut into sections.

Sierra Bonita Grill, named for the historic Sierra Bonita Ranch founded by Henry Hooker in Southeastern Arizona in 1872, specializes in tastes of the Southwest. If you’d rather let the chef and staff at Sierra Bonita Grill fix their corn pudding for you, head to their restaurant at 7th Street and Glendale in Phoenix.

Sierra Bonita Grill
6933 N 7th Street
Phoenix
602.264.0700
sierrabonitagrill.com

Garlic Butter Fried Mozzarella

For this recipe, we head to the far southeast valley to Bistro 1528 at Encanterra Country Club in San Tan Valley. Chef Brandon Smith offers up this great dish for game-day entertaining—or any day.

Garlic Butter Fried Mozzarella. Photo courtesy Bistro 1528 at Encanterra Country Club

Garlic Butter Mozzarella Cheese

• 1 block low moisture Mozzarella
• 1-2 cups flour
• 4 eggs
• ½ cup water
• 2-3 cups panko bread crumbs

1. Cut mozzarella into desired shape.
2. Combine water and eggs in bowl. Put panic and flour in separate bowls. Dredge mozzarella in flour, then into egg mixture and finally into bread crumbs.
3. Store in refrigerator for up to 2 days.

For Garlic Butter:

• 2 lbs unsalted butter
• ¼ minced garlic
• 2 TBLS garlic powder
• 2 TBLS red pepper flakes
• 1 bunch parsley, chopped
• 1 cup grated parmesan
• salt & pepper to taste

1. Whip butter until doubled in size.
2. Slowly mix in remaining ingredients and season with salt and pepper.

To make:

1. Fry the mozzarella until golden brown.
2. Finish in 350° oven for 3 to 5 minutes or until melted inside.
3. Melt garlic butter in pan. Pour the melted garlic butter over the mozzarella and enjoy. Note: the garlic butter is also a great dip.

Chicken Parmesan Bites

The Food Hunter also shared another favorite game-day bite, Chicken Parmesan bites. These tasty treats can be baked or fried. Theresa reports that she prefers them fried in olive oil. How do you prefer them?

Chicken Parmesan Bites. Photo courtesy The Food Hunter at www.foodhuntersguide.com

Chicken Parmesan Bites

• 1 lb boneless, skinless chicken breasts, cut in 2″ x 2″ pieces
• 2/3 cup fresh breadcrumbs
• ¼ cup Parmesan cheese, freshly grated
• 1-2 teaspoons dried oregano
• olive oil for frying
• 1 egg, slightly beaten
• salt and freshly ground black pepper
• Mozzarella cheese
• 1-2 tomatoes, sliced

1. Mix breadcrumbs, Parmesan, oregano and salt and pepper in small bowl.
2. Place egg in a separate bowl.
3. Dip chicken pieces into egg wash and roll in breadcrumb until well coated. Shake off excess.
4. Fry or bake chicken.
5. To assemble, top each chicken bit with 1 slice of tomato and add salt and pepper to taste. Cover with mozzarella cheese.
6. Place on a pan and broil on high until cheese begins to brown and melt.

If you want more great recipes by The Food Hunter, find her online at www.foodhuntersguide.com.

If you want to go out over Super Bowl weekend, you can try one of the great restaurants above, or check out more great Phoenix-area eateries here.