Game time snacks that score |

Game time snacks that score

Chef Mick Rosacci
Chef Mick Rosacci

Whether you’re watching the big game with a crowd or just peeking at the halftime show, it will be better with some great game time gnash. Put a little thought into it now, and get that cupboard stocked early. You’ll be glad you did come Sunday afternoon.This week’s recipes are proven crowd pleasers that are as easy to make as they are to eat. The game plan is to line them up with a few top-shelf snacks and then knock them out with a simple one-pot supper late in the fourth quarter. Cook up something special this weekend and you’ll be the game’s MVP! Buon appetito, salùte! Popcorn with Rosemary Infused Oil1 cup popcorn kernels1/2 cup plus 2 tablespoons Rosemary Infused Oil, recipe follows salt Stir the popcorn kernels and 1/2 cup of the oil in a heavy large pot. Cover and cook over high heat until the kernels have popped, shaking the pot almost constantly. Immediately transfer the popcorn to a large serving bowl and toss with salt and remaining 2 tablespoons olive oil. Serve topped with a light sprinkle of chopped fresh rosemary.Rosemary Infused Oil: 1 cup olive oil5 to 6 fresh rosemary sprigs (each 5 inches long) Combine the oil and rosemary in a heavy small saucepan. Cook over medium-low heat for about 5 minutes. Remove from the heat and let cool to room temperature. Transfer the sprigs to a glass bottle or cruet. Add the oil and seal the lid. Refrigerate for up to 1 month. – adapted from Giada De Laurentiis

1 bag edamame (soy bean pods)waterfleur de sel or kosher saltDrop the edamame in salted boiling water and cook for about three minutes. Drain in a colander, immediately toss with salt (so it sticks) and serve.Spicy Cashews1 tablespoon extra virgin olive oil3 cups whole unsalted cashews1/2 teaspoon chili powder (mild to hot)1 teaspoon kosher salt or sea saltpinches of sugar (optional) Place a heavy skillet over high heat. Add olive oil and cashews and toss to coat. Add chili powder, salt, pepper and pinches of sugar (or your favorite blend to taste – anything goes!) tossing until toasted and just starting to brown. Remove from heat and scatter on a paper towel-lined platter. Allow them to cool and crisp before serving.Spinach-Artichoke Dip14 ounces can artichoke hearts in water10 ounces package chopped spinach16 ounces sour cream3 ounces reggiano-parmigiano, grated6 ounces asiago cheese, grated

Drain artichokes and chop. Thaw spinach, squeeze to drain well and chop. Combine sour cream and 2 ounces of reggiano-parmigiano cheese in a 2-quart casserole dish. Mix in spinach and artichokes. Cover top with shredded asiago and remaining parmigiano. Can be covered and transferred to a friend’s house at this point. Bake until hot (about 15 minutes) at 400 degrees and then broil until cheese is golden brown. Serve with crusty breads, crustini, veggies and pickled veggies. Serves about 12.Potato Crusted Chicken Nuggets 2-3 cups flavored potato chips, crushed1 egg2 tablespoons milk6 chicken breast fillets, cut into 1 1/2-inch cubes1/2 cup flourOlive oil in a misting sprayerPreheat the oven to 350 degrees. Crush the chips and place in a large bowl, beat the egg and milk well in a small bowl, line a cookie sheet with parchment paper and mist with olive oil. Set up an assembly line: chicken, beaten egg, crushed chips, and prepared pan.

Toss the chicken nuggets in flour lightly. Then dip one by one in egg, roll in crushed chips to coat well (alternate hands, using one for the egg, and one for the chips), then place on baking sheet leaving plenty of room in between each nugget.Mist each nugget with olive oil and roast for 15 to 18 minutes, or until golden brown. Serve with your favorite sauces. Serves about 12Cajun Red Beans and Rice1 pound dry red beansolive oil1 cup chopped onions1 cup chopped celery 4 bay leaves1 cup chopped sweet green pepper4 tablspoons chopped garlic3 tablespoons chopped parsley2 teaspoon dried thyme, crushed1 pound Andouille sausage – cut into 1/4 inch pieces1 ham shank1 tablespoon salt1 tablespoon pepperTabasco, if desired

Rinse beans and remove any foreign objects. Add cold water to cover beans by 2 inches, place over high heat and bring to a boil for two minutes. Remove from heat, cover and rest at least one hour. Drain and rinse.While beans rest, heat a 10-quart pot over a medium flame. Add a drizzle of oil and onion, celery, Andouille, bell peppers and bay leaves. Cook to soften veggies and brown slightly. Add 3 quarts water and ham shank, bring to a boil, skim and then reduce heat to low, simmering for about 2 hours, or until beans are tender. Stir and mash beans against side of pan. Add seasonings and simmer gently uncovered, until creamy, about 30 minutes. Remove bay leaves and ham bone, taste and adjust seasoning. Serve over hot cooked fluffy rice. 8 servings Chicken and Dirty Rice Casserole 3 pound bone-in skinless chicken legs2 cups jasmine or pecan rice, washed1 pound baby carrots1 large onion, chunked1 stalk celery, diced1 small bell pepper, diced1/2 pound fresh green beans1 small package dry onion soup mix Wash rice and place in casserole pan with a lid. Stir in cleaned and cut vegetables. Dissolve onion soup in 3 1/2 cups of water and add to rice and veggies. Season chicken lightly with cajun seasoning and nestle into rice. Cover dish tightly and roast at 325 degrees for 60-80 min. Rest in warm oven until ready to serve. Chef Michaelangelo (Mick) Rosacci and family own and operate Tony’s Meats & Specialty Foods, Tony Rosacci’s Fine Catering, and Tony’s Wines. More recipes can be found at

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