Looking for an easy recipe to try for Super Bowl season, or for a quick weeknight dinner? Try this delicious three-course meal on a stick for a fun, easy way to change up your plate.
Entree: Wedge Salad Sticks
Ingredients 5 slices bacon, cooked and chopped into big pieces 1/2 head iceberg lettuce, chopped into bite-size chunks 1/2 red onion, chopped into chunks 1 ripe avocado, diced into chunks 10 cherry tomatoes Blue cheese dressing, for drizzling Black pepper
Directions -On a small skewer, add 1 chunk of lettuce, 2 pieces of bacon, a few slices of onion, a piece of avocado, and a tomato. Repeat to fill 9 more skewers. -Drizzle with blue cheese dressing and season to tastes with black pepper.
Main Course: Meatball Parmesan Skewers
Ingredients 1 lb. ground beef 1/2 cup breadcrumbs 1 Egg, lightly beaten 2 tbsp. parsley, chopped 2 cups marinara sauce 4 garlic cloves, halved 1/2 cup finely grated Parmesan Salt Black pepper Fresh mozzarella, cut into small squares Fresh basil leaves, for serving
Directions -Mince two cloves of garlic and thinly slice the remaining two cloves. -In a large bowl, mix the ground beef, breadcrumbs, egg, parsley, minced garlic and ¼ cup Parmesan. Season with salt and pepper. Mix until just combined. Roll into golf-size balls. -Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook to brown on all sides. When the meatballs have developed a nice crust, remove them from the skillet. -In another pan, pour marinara sauce in on medium heat. Stir in thinly sliced garlic and remaining Parmesan, bring sauce to simmer, then add in the meatballs. Spoon sauce over the meatballs. Cover the pan with a lid and simmer meatballs for another 10-12 minutes, or until cooked through. -Top each meatball with mozzarella. Cover pan with lid and cook until the cheese is melted. Turn off heat. Top each meatball with a whole basil leaf, folded, and pierce with a toothpick to serve.
Directions -Cut strawberries in half. -For each strawberry half, cut an equal size piece of banana and pineapple. -Skewer the pineapple, then banana, and lastly strawberry. -Place in freezer for 10 minutes. -Line a tray with wax paper or parchment paper. -Put chopped nuts in small plate to use for dipping. -Heat the dipping chocolate on the stove, stirring until melted and smooth. -Dip cold fruit in chocolate, then into nuts, then place on prepared tray. -Place back in the freezer for a few hours, until chocolate is hardened.