Issue link: https://www.epageflip.net/i/637179
| SUPER BOWL SUNDAY | 43 SUNDAY, FEBRUARY 7, 2016 Zucchini dippers Total time: 25 minutes Serves: 4-6 people INGREDIENTS 4 medium zucchinis, sliced into 1/4-inch thick rounds 2 large eggs 1/2 cup all-purpose flour 1/4 cup plain breadcrumbs 1 1/14 teaspoon dried basil 3/4 teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon salt Vegetable oil, for shallow frying DIRECTIONS Line a baking sheet with paper towels; set aside. Line up three bowls for easy zucchini preparation: In the first bowl, combine the flour and 1/4 teaspoon each of salt and pepper; stir. In the second, whisk the eggs. In the final bowl, combine the breadcrumbs, basil, pa- prika and the remaining salt and pepper; mix. Heat 1/4-inch oil in a large skillet until hot. Tip: If it's steaming, the oil is too hot; let cool for a minute before proceeding. Dredge the zucchini rounds in the flour mixture, flicking off any excess flour before dunking them into the eggs. Next, drop the zucchini rounds into the breadcrumb mixture, coating them completely. In small batches, being careful not to crowd, gently place the rounds into the hot oil and cook 2-3 minutes each side. Both sides should be golden brown before removing from the oil and laying them on the paper towel-lined baking sheet. (Tongs or slotted spoons work best.) Serve with zesty dill dip (see below) or a marinara. Pig skins Total time: 30 minutes Serves: 6-8 INGREDIENTS 8 small-medium Yukon potatoes (approximately 1 1/2 pounds) 8 bacon slices, cut lengthwise Extra virgin olive oil (or olive oil cooking spray) Salt and pepper DIRECTIONS Preheat the oven to 400 degrees Fahrenheit. Wash, dry and cut potatoes in half, lengthwise. Place on baking sheet and drizzle olive oil on each potato. Lightly sprinkle salt on each potato half. Cook potatoes for 10 minutes. Once cooked, remove from the oven and let stand for 2 minutes. Care- fully, wrap each half with bacon slice, with the ends wrapped underneath the potatoes to keep the bacon from slipping off. Sprinkle pepper on potatoes before placing them back in the oven and cooking for an additional 18 minutes. Once done, pull the potatoes out and carefully transfer onto a paper towel-lined plate to soak up the grease. Serve with zesty dill dip (see below). Twice-baked loaded potato bites Total time: 30 minutes Serves: 4-6 Ingredients 8 small-medium Yukon potatoes (approximately 1 1/2 pounds) Extra virgin olive oil (or olive oil cooking spray) 1 1/2 cups cheddar cheese, shredded (plus a little extra for topping) 2/3 cup half & half 1/4 cup bacon, cooked, drained and crumbled (cook crispy, but don't overcook — it's cooked again later) (optional) 1 tablespoon unsalted butter 4 teaspoons fresh chives, finely chopped 2 teaspoons fresh dill, finely chopped 1 teaspoon paprika (plus additional for topping) 1/2 teaspoon garlic powder 1/2 teaspoon black pepper 1/2 teaspoon salt (plus additional for topping) DIRECTIONS Preheat oven to 400 degrees Fahrenheit. Wash, dry and cut potatoes in half, lengthwise. Lay the potatoes on a baking sheet, drizzle olive oil and sprinkle a light layer of salt on each potato. Bake potatoes for 14 minutes. Remove potatoes from oven and let stand 1-2 minutes. With an oven mitt or folded paper towels, hold each potato and gently scoop out the centers, placing the flesh in a small sauce pan — when scooping, the potatoes don't have to be perfect; leaving some of the flesh lining the skins helps them not to crumble. Add butter to the potatoes in the sauce pan, and heat on medium-low until the butter just starts to melt. Add cheese, half & half, chives, dill, paprika, garlic powder, pepper and salt. Heat until the cheese is mostly melted — it may look a little gooey and won't be too hot, but trust me, you're on the right path! Spoon the mixture evenly into each potato half; top with a few strands shredded cheddar cheese and sprinkle with paprika. Bake an additional 8 minutes. Take out and let stand for 2 minutes before placing on a serving plate. Serve with zesty dill dip. Zesty dill dip Time: 5 minutes (plus chilling for about 20-30 minutes) Serves: 6-8 INGREDIENTS 1/4 cup sour cream 1/4 cup mayonnaise 2 teaspoons fresh chives, finely chopped 1 teaspoon fresh dill, finely chopped 1/2 medium lime, juice and zest DIRECTIONS Combine all ingredients and stir until blended. Chill for 20-30 minutes. Esther Kennedy is a Chico-based food blogger who is working on her first cookbook. To learn more, go to facebook.com/EsthertheZester. PHOTOS BY ESTHER KENNEDY — CONTRIBUTED Le: Twice-baked loaded potato bites are a great game-time appetizer. Bottom right: Pig skins are a quick bacon-wrapped snack.