Super Bowl Appetizer and Party Tips: Brie with Sun-dried Tomatoes and Basil

One week from today is the Super Bowl, one of the most fun sporting events of the year. I filmed a Super Bowl television cooking segment for NBC “Daytime Alabama” which will air next week, making four easy appetizers. This 5 ingredient recipe for Brie with Sun-dried Tomatoes and Basil is a cinch, taking only 20 minutes to prepare. Here are some of my favorite Super Bowl tips for hosting your upcoming party.

Super Bowl Hosting Tips:

-Think “green” and make it easy. Send out E Invites or call or Facebook your friends

-Set up as many televisions as possible if you’re having a large party

-Plan simple and easy food to put out and refill. Also, think about servings foods that are easy to pick up and eat in your lap.

-Have one room planned for television watchers and another for those who just want to talk (okay…some of us women)

-If you’re inviting guests with children, have video games, movies, coloring pages, crayons and puzzles to keep them busy

-Offer healthy foods: such as serve fresh fruit and vegetables with hummus

-Have plenty of beverages and a variety for everyone

-Ask guests to pitch in and bring food (give them a task)

-Have a “faux betting pool” set up and a few prizes for the winners

Steak-Fresh Herb and Tomato Crostini Appetizer

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Since summer is here, I like to cook appetizer recipes that are easy to prepare, delicious and perfect to serve while I’m grilling outside. This recipe works great using leftover steak, or if you want to serve a hearty appetizer, you can create this one on the grill while you are grilling the rest of your meal. I love the combination of sun-dried tomatoes and fresh plum tomatoes. If you don’t like blue cheese, use fresh Parmesan or feta cheese. I developed this recipe for Laura’s Lean Beef, and it would be perfect for the Fourth of July.

 

Easy Low-Fat Appetizer: Sun-Dried Tomato Dip

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This is one of my all-time favorite dips, and it’s low in fat and so high in flavor! I have made this numerous times for parties and showers, but I brought it up to the baseball field for my son’s 5:30 game, and everyone went nuts over it. I like to use rehydrated sun-dried tomatoes that are already chopped. These are less fat since they’re not packed in oil, and they can be found in the produce section of your local grocery store. This recipe is so quick, light, simple and delicious. What else can you ask for?

Easy Low-Fat Appetizer: Sun-Dried Tomato Dip

img_1643
This is one of my all-time favorite dips, and it’s low in fat and so high in flavor! I have made this numerous times for parties and showers, but I brought it up to the baseball field for my son’s 5:30 game, and everyone went nuts over it. I like to use rehydrated sun-dried tomatoes that are already chopped. These are less fat since they’re not packed in oil, and they can be found in the produce section of your local grocery store. This recipe is so quick, light, simple and delicious. What else can you ask for?

Chicken and Broccoli Sourdough Cobbler

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When I told a friend of mine about this recipe, she said, “Chicken Cobbler? Don’t you mean, chicken casserole?” I said, “No, this recipe is much cooler than that!” First, the topping is made with crisp sourdough croutons that are laced with Parmesan cheese and add the perfect toasty crunch. Second it’s filled with broccoli, sun-dried tomatoes and a short-cut sauce, low-fat alfredo. Using chopped rotisserie chicken works great in this recipe (you can also use leftover turkey). Last, purchase bagged broccoli flowerets from the grocery produce section to make your life even easier, and there’s no need to pre-cook them. Try it and let me know what you think and whether it’s deserving of it’s special name.


Chicken and Broccoli Cobbler

Prep: 15 minutes

Cook: 30 minutes

Yield: 4 servings

Ingredients

2 tablespoons butter or margarine, melted

3 cups cubed sourdough bread

1/2 cup grated Parmesan cheese

3 cups broccoli flowerets

3 cups chopped, cooked chicken (I used rotisserie chicken)

1/2 cup chopped sun-dried tomatoes

1 (10-ounce) container light refrigerated Alfredo sauce

1/2 cup light sour cream

Preparation

1. Drizzle butter over bread cubes in a large bowl; sprinkle with cheese, tossing gently.

2. Combine broccoli and next 5 ingredients in a large bowl. Spoon filling into lightly greased 2-quart rectangle or oval baking dishes or individual baking dishes; top with bread cubes.

3. Bake uncovered, at 400F for 25 to 30 minute (20 to 25 for individual cobblers) or until bubbly and top is toasted. (Cover, if it starts to brown too fast.)