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Flare Free Super Bowl Spread

Updated: Feb 11




JALAPENO POPPERS


INGREDIENTS:


Spray avocado oil

1 lb good quality chicken or turkey breakfast sausage

1 container of Kite Hill Original Cream Cheese

12 large jalapeno peppers, cut in half

Soy-free vegan shredded cheddar

Ian's Gluten Free Panko Breadcrumbs

Sea salt to taste


INSTRUCTIONS:


Line a baking sheet with parchment paper and turn on the broiler.


Spray an oven safe pan with a little bit of oil then add the sausage. Broil for 10 minutes then break up with a wooden spoon. Broil for another 5 minutes until cooked through.


Let cool while you remove the seeds from the peppers.


Break up the sausage with your hands and place in medium mixing bowl.


Stir in the cream cheese and mix well to combine.


Stuff peppers with the sausage mixture and arrange evenly on a parchment paper lined baking sheet.


Sprinkle with shredded cheese and top with breadcrumbs. Spray well with oil then broil for 8-10 minutes until breadcrumbs are browned and peppers are softened.


BUFFALO CHICKEN DIP


INGREDIENTS:


Cold pressed avocado oil spray

2 1/2 c cooked organic chicken breasts, diced

1/2 container of vegan cream cheese

3/4 c of Flare Free Ranch Dressing

4-6 T Frank's Red Hot Hot Sauce + more for garnish

Soy-free vegan mozzarella or cheddar cheese

1 T sliced chives minced parsley for garnish

Gluten free crostini, gluten free pita bread, brown rice crackers, carrot sticks, organic celery sticks, etc. for dipping

Sea salt and black pepper to taste


INSTRUCTIONS:


Spray an oven safe baking dish with avocado oil and turn on the broiler.


Place all ingredients for dip in a medium bowl and mix well to combine. Taste and adjust seasoning by adding salt, pepper, ranch dressing or Frank's to taste then pour into greased baking dish and top with vegan mozzarella cheese.


Spray dip with oil then broil for 15-20 minutes until cheese melts and dip is bubbly around the edges.


Garnish with more Franks and fresh herbs then serve with crudites, crackers, pita and/or crossing for dipping.




SWEET POTATO NACHOS


INGREDIENTS:


2 large sweet potatoes, sliced thin on a mandolin (or as thin as you can with a knife)

Cold pressed avocado oil spray Sea salt and black pepper to taste

Organic chili powder

Garlic powder

Organic paprika

Cumin powder

1/2 can of black beans, strained and rinsed

Soy-free vegan shredded cheddar cheese

1 large ripe organic tomato, diced

1 ripe avocado, diced

1/2 small red onion, diced

1/4 c cilantro, chopped

Organic salsa

Organic unsweetened plain coconut milk yogurt


INSTRUCTIONS:


Line a few sheet trays with silicone baking mats or spray with avocado oil.

Arrange thinly sliced sweet potatoes side by side on the sheet trays and sprinkle with salt, pepper and dried spices to taste. Spray with oil then broil for about 13-15 minutes until tender and slightly crisped/browned around the edges. (You may lose a few that get too dark - toss those.)


Sprinkle sweet potatoes with black beans and vegan cheese. Spray vegan cheese with oil then broil for 3-5 minutes until the vegan cheese melts and the beans warm through.


Top with remaining ingredients to taste and serve.


Want to see how they're made? Skip to minute 21 of this video.



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