TOUCHDOWN tastes

WIN THE CROWD OVER WITH THESE SUPER BOWL APPETIZERS

BY JENNIFER BAJSEL

Bratwurst Bites With Beer Braised Onions

SERVES: 10 | PREP: 15 MIN. | COOK: 30 MIN. | TOTAL: 45 MIN.

INGREDIENTS: 1 pkg. of Bratwurst | 2 medium sweet onions, sliced | 2 garlic cloves, minced | 3 Tbsp. butter, divided | 1 bottle of beer | 1 tsp. thyme | 1 Tbsp. brown sugar | ½ tsp. kosher salt | ¼ tsp. black pepper | 1 pkg. of top sliced hot dog buns | Whole grain mustard

DIRECTIONS: BROWN the bratwurst in a sauté pan with 1 Tbsp. butter. REMOVE from pan and set aside. ADD the remaining butter, minced garlic, and sliced onions using the same pan. COOK over med-low heat until onions are soft and caramelized. DEGLAZE the pan with beer and add spices. COOK until the liquid is reduced. CUT each bun in half as well as bratwurst. MAKE bites by adding bratwurst to buns and adding mustard and onions on top.

TIPS & TRICKS: Warm bratwurst in the onion mixture before making sandwiches or toast the buns for added texture.

TIPS & TRICKS: You can use any short-grain rice instead of Arborio rice. Smaller size arancini will make more servings.

PIMENTO CHEESE ARANCINI (FRIED RICE BALLS)

SERVES: APPROX. 15 BALLS | PREP: 2 HRS. 20 MIN. | COOK: 45 MIN. TOTAL: 3 HRS. 5 MIN.

INGREDIENTS: 1 pkg. Arborio rice | 3 cups chicken stock | 1 12 oz. pkg pimento cheese | 1 cup flour | 2 eggs, whisked | 1 ½ cup panko breadcrumbs | 2 Tbsp. kosher salt, divided | 2 tsp. black pepper divided | Vegetable oil for frying

DIRECTIONS: MAKE rice according to package directions. STIR occasionally while cooking to release starches and make it creamier. Let rice cool when done. STIR pimento cheese into rice. Prepare a jelly roll sheet and spread the rice mixture in an even layer onto the sheet. REFRIGERATE for at least 2 hrs or overnight. SET up a breading station with one bowl of flour, one bowl of eggs, and one bowl of breadcrumbs. SEASON the flour and breadcrumbs with salt & pepper. HEAT oil in a pot to med-high heat. USE enough oil to fill the pot about 2 ½ inches deep. Shape cold rice into 2-inch balls. PLACE each ball into the flour and coat. REPEAT in the egg mixture and, finally, the breadcrumbs. PLACE into the hot oil and fry until golden. DRAIN on paper towels before serving.

About Our Chef

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL

Chorizo Empanadas

SERVES: 10 | PREP: 25 MIN. | COOK: 10 MIN. | TOTAL: 35 MIN.

INGREDIENTS: Empanadas: 1 pkg. fresh chorizo | 1 green bell pepper, diced | ½ yellow onion, diced | 1 Tbsp. olive oil | 1 pkg. empanada dough disks | 1 egg Sauce: ½ avocado | 1 cup sour cream | ½ lime | 2 Tbsp. cilantro

DIRECTIONS: PREHEAT oven to 350°. PREPARE a baking sheet with parchment paper and set it aside. HEAT sauté pan to medium heat and add olive oil. ADD onions and peppers and cook until softened. ADD chorizo and cook until browned, drain. PLACE an empanada disk onto a lightly floured surface. BRUSH the edges with water. PLACE a scoop of the chorizo mixture onto the center of each disk. FOLD in half and press to seal using a fork. WHISK egg and brush the tops of each empanada before baking. BAKE for 25 to 30 minutes until golden brown. BLEND avocado, sour cream, lime juice, and cilantro in a blender until smooth and creamy. SERVE on the side for the empanadas.