It’s that time again – Super Bowl weekend! Whether you love the game, or just watch for the commercials, we want to help make the party a little more fabulous! Shop the blog while you watch the game, and wow your family and guests with a few of our favorite football-friendly recipes from Half Baked Harvest.

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Our favorite part of any Super Bowl party – the food! Half Baked Harvest rose to the occasion with Chicken Parmesan Meatball Crostini, an amazing appetizer that can be prepared ahead of time and baked right before the game!

Ingredients

• 1 pound ground chicken
• 1/4 cup panko bread crumbs
• 1/4 cup grated pecorino or parmesan cheese
• 1 egg
• 2 teaspoons Italian seasoning
• kosher salt and pepper
• 1 loaf whole grain French bread, sliced
• 3 tablespoons olive oil
• 1/2 cup fresh basil, chopped
• 1 cup marinara sauce
• 8 ounces mozzarella cheese
• fresh basil and or arugula, for serving

Instructions

In a medium bowl, combine the ground chicken, breadcrumbs, pecorino, egg, Italian seasoning and a pinch each of salt and pepper.

Roll mixture into scant tablespoon size balls, you should get around 16 meatballs.

Preheat the oven to 375 degrees F.

Arrange the bread slices on a baking sheet and drizzle lightly with olive oil to coat. Sprinkle the fresh basil over the bread. Transfer to the oven and bake for 8-10 minutes or until toasted.

Meanwhile, heat a large skillet over medium heat and add a tablespoon of olive oil. When the oil shimmers, add the meatballs and cook for 3-5 minutes per side or until lightly golden, about 8-10 minutes total.

Remove the bread from the oven and top each piece with a little marinara. Add a meatball and then top with mozzarella. Return the baking sheet to the oven and bake for 5-10 minutes or until the cheese has melted.

Serve the crostini warm, topped with fresh basil and extra Parmesan.

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Treat your guests to a Blackberry Bourbon Smash, a drink that is as delicious as it is pretty! What a unique, refreshing twist on the usual football fare!

Ingredients

• granulated sugar – for the rim of the glasses
• zest from 1 lime – again, for the rims
• 8 fresh blackberries
• 7 mint leaves
• juice from half a lemon
• 1-2 tablespoons honey
• 2 ounces bourbon (more or less to taste)
• ginger beer, for topping

Instructions

On a shallow plate, combine the sugar and lime zest. Run the lime wedge around the edge of your glasses, then invert each glass into the plate to create a sugar/lime rim.

In a cocktail shaker or glass jar, add blackberries, mint, lemon juice and honey, using a muddler, (or even the end of a rolling pin or other kitchen tool). Muddle all of the ingredients together, squishing everything to release the juices. Add the bourbon.

Add ice to your rimmed glass and pour the drink over the ice. Top the glass with a little more ice and then pour the ginger beer over, gently stirring to combine. Garnish with fresh mint. DRINK!

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These Hawaiian BBQ Quesadillas with Pineapple-Mango Guacamole are the perfect balance of sweet and savory! Visit halfbakedharvest.com for the recipes we featured here, and many more!

Ingredients

• 1 pound boneless skinless chicken breast
• 4 whole wheat flour tortillas (burrito size)
• 1/2 an onion
• 1/3 whole fresh pineapple – peeled, cored, and sliced
• 1/2 cup of your favorite BBQ sauce

• 2 tablespoons pineapple juice
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup cooked white or brown rice
• 1/2 cup pickled jalapeños (optional)
• 8 ounces sharp cheddar cheese
• Pineapple Mango Guacamole
• 2 avocados, peeled, pitted and mashed
• 1/4 whole fresh pineapple – peeled, cored, and diced
• 1/2 mango – peeled, seeded and diced
• 1/2 cup grape tomatoes, diced
• 3 green onions, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 lime, juiced
• 1 tablespoon pineapple juice
• salt and pepper, taste

Instructions

Preheat the grill to medium high heat.

In a small bowl combine the BBQ sauce, pineapple juice, lime juice, cilantro, salt and pepper and mix well to combine.

Toss the chicken with half of the BBQ sauce. Grill the chicken for 6 to 8 minutes per side or until cooked through. At the same time grill the slices of pineapple and the half of an onion for about 4 minutes per side or until charred. Allow everything to to cool five minutes and then chop the pineapple into bite size pieces, dice the onion and chop the chicken or shred with a fork. Set aside.

While the chicken is cooling make the pineapple-mango guacamole. Mash the avocados (I left mine pretty chunky, but go as chunky or smooth as you want) in a medium size bowl. Add the pineapple, mango, tomatoes, green onions, cilantro, lime juice and pineapple juice. Stir to combine and season with salt and pepper.

Heat an electric griddle or skillet over medium heat. Add a bit of olive oil.

One at a time, place a tortilla down in the skillet, cover with a bit of the cheese, then evenly distribute the rice on top. Add the diced chicken, pineapple and onions. Then add the pickled jalapeños and sprinkle with a little more cheese. Repeat with 3 more tortillas. Place one of the tortillas with the toppings back on the griddle or skillet, then cover with a plain tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden. Repeat with the other 3 topping filled tortillas. Serve with the remaining BBQ sauce the Pineapple-Mango Guacamole.

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