Wisconsin might be known for its cheese production but there is more to the Badger State than saturated fat. With the Green Bay Packers taking on the Pittsburgh Steelers in this weekend’s Super Bowl, waist watching Wisconsin fans are probably racking their brains to develop Super Bowl menus that don’t revolve around the words cheddar, Swiss and Roquefort.
Though cheese is certainly a staple in many game day dishes, you don’t have to go queso-crazy this week if you’re a Packers fan looking to pay homage to your favorite team. We did some digging and found a handful of recipes and snack suggestions to help you root for Aaron Rodgers and his clan without having to spend the rest of the week on a treadmill.
Chili-Cheese Dogs: Some of the most popular game-day grub – chili and hot dogs – can be the most detrimental to your diet. Luckily, we have a lighter chili cheese dog recipe that you can eat without guilt – in between cheers, of course.
Spicy Hot Wings: If you’re going to indulge in buffalo wings, the best way to make them diet friendly is to bake them yourself, instead of buying them butter-battered and deep fried. You can still dip them in blue cheese dip, perfect for carb-counters, without breaking the calorie bank.
Rodgers En Fuego: Take a beer break this year and sip a cocktail inspired by the Green Bay star-quarterback, Aaron Rodgers. This beverage, for adults only, packs a Latin punch, using mixologist favorite Flor de Cana rum. Featuring liquid smoke, this cocktail’s smoky flavor is on fire, just like your favorite team. Mix 2.5 oz. Flor de Caña 7 year rum with .5 ounce of maple syrup and 2 dashes of liquid smoke. Serve shaken over ice, in a rocks glass with a salted rim.
Turkey Bratwurst: Instead of indulging in Wisconsin’s trademark pork bratwursts, opt for a lighter turkey version. They have the same great flavor, but when boiled in beer (pick one of the ten lowest calorie beers for good measure) and soaked in mustard, the only difference will be the almost 300 calories and 30 grams of fat you save by passing on the pork. Top them with plenty of onions and grilled peppers to sneak in a serving of veggies.
Super Bowl Chili: If hot dogs aren’t your thing, you can still serve up warm bowls of chili topped with aged Wisconsin cheddar cheese. Use lean ground beef to cut some of the fat and orange and red bell pepper to add color and crunch. We spotted this recipe from our friends at TheKitchn and love the addition of so many fresh, colorful veggies.
Super Bowl Chili
serves 6 to 8
- 4 tablespoons olive oil, divided
- 1 lb ground beef
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 large carrots; diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 28 ounce can diced tomatoes
- 1 14 ounce can tomato sauce
- 2 tablespoons chili powder, divided
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 bay leaf
- kosher salt
- freshly-cracked black pepper
- 1/2 cup fresh cilantro; minced
- 1 16-ounce can red kidney beans
- 2 cups frozen corn kernels, defrosted
- Aged sharp Wisconsin cheddar cheese, shredded
- 1 pound fusilli pasta
1. In a heavy-bottomed stock pot heat 2 tablespoons olive oil. Add in ground beef, season with salt and pepper to taste. Stir often till the meat is browned and cooked through, about 8 minutes. Drain the beef and transfer to a bowl and set aside.
2. Heat another 2 tablespoons of olive oil in the same stock pot. Add in chopped onions and cook 10 minutes until translucent. Add in celery and carrots, season with salt and pepper to taste and cook another 5 minutes. Add in peppers and cook another 10 minutes, stirring occasionally.
3. Stir in tomatoes, tomato sauce 1 1/2 tablespoons chili powder, cumin, coriander, cayenne pepper and bay leaf. Bring to a boil, then turn down heat to a simmer and cook for 2 hours.
4. Stir in cilantro, corn, beans and 1/2 tablespoon chili powder and continue to cook until the corn and beans are heated through, about 20 minutes.
5. Cook pasta until al dente and serve chili with a generous heap of freshly grated sharp cheddar (preferably from Wisconsin).
February 3rd, 2011