Chef’s Corner with Chef Scott: Super Bowl Snacks


Chef Scott Anderson stopped by WHAG Morning News with Caitlin Francis to get geared up for Super Bowl Sunday!

He made some easy, game day munchies that are real crowd pleasers! Watch the video for more, and check out his recipes below.

Peppery Cheddar/Bacon-Wrapped Tots
Yield: 36 appetizers
36 tater tots, partially defrosted
18 strips of peppered bacon, cut in half
36 small slices of sharp cheddar cheese (Size of a domino cut in half)
Preheat convection oven to 425 degrees F. Line a baking sheet with parchment paper or spray with nonstick spray.
Lay your bacon on your prep surface. Place cheese slice on top of each piece to one end, then place tater tot on top of cheese. Go down the line, wrapping bacon tightly around the cheese/tater tot and secure with a toothpick.
Bake 15 minutes, or until they appear to be cooked through and the bacon is crispy. Serve immediately.

• Provolone and Pepperoni
• Pimento cheese
• Swiss and Ham
• Bleu cheese with a dash of hot sauce

Serve with a kicked up chipotle sour cream dip.
Pre-wrap the day before and place in fridge and pull out to cook right before game time.

Ya-Ya’s Greek Football Nachos
Serves 4 – 6
• 1 pound thinly sliced and chopped Gyro meat*
• 1 bag Tortilla chips, restaurant style
• 6 ounces crumbled feta cheese
• 1 cup diced fresh tomatoes
• 1 cup shredded lettuce
• 1/2 cup diced cucumbers
• 1/2 cup black olives
• 1/2 cup red onion, diced
• ½ cup sliced pepperoncini
• 2 ounces crumbled feta cheese
• 1 ½ cups Tzatziki Sauce
1. If you do not have pre-done sliced Gyro meat, follow Ground Lamb directions below. 
2. Preheat oven to 350 degrees. Place tortilla chips onto a large jelly roll pan or casserole dish. Top with Gyro meat (or crumbled Cooked Lamb) 6 ounces of feta. Place in the oven and cook 8 – 10 minutes or until the feta starts to brown.
3. Remove from oven. Top with Tzatziki, diced tomatoes, lettuce, cucumbers, olives, red onion, pepperoncini and remaining feta cheese.
4. Serve.
*Ground Lamb Directions
• 1-pound ground lamb
• 3 cloves garlic, minced
• 1/2 medium yellow onion, small dice
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Cook lamb, garlic, yellow onion, oregano and salt and pepper in a pan over medium heat. Cook until lamb is cooked through and onions are softened approximately 7 minutes. Remove from heat and set aside.

Serves: 2 cups

• 4 ripe Avocados
• 1 lime, juiced
• 2-3 stems cilantro, de-stemmed and chopped
• 2 tbsp. small diced onion
• Freshly ground salt to taste
• 1 oz. fresh EVOO

1. Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado.
2. Stir in lime juice, cilantro, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.

Pico de Gallo
Serves: 2 cups

• 4 Medium organic Tomatoes
• 1 small red or white organic Onion
• 4 small Sweet mini baby bell peppers, cleaned and sliced
• 2 cloves garlic minced
• 1 medium jalapeno pepper, finely diced
• 6 stems cilantro, de-stemmed and chopped
• 2 oz. fresh lime juice
• 1 oz. white vinegar
• Black pepper to taste
• Freshly ground salt to taste
1. Small dice the tomatoes and onion and add to medium sized bowl, then add in the sweet peppers.
2. Use a metal soup spoon to remove the membrane and seeds from the jalapeno then mince. Add to the bowl with the chopped cilantro.
3. Stir until all of the ingredients are combined and add in lime juice and vinegar.
4. Season with freshly ground black pepper and additional salt if needed.
5. Chill before serving.

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