Still figuring out food for your Super Bowl party? Here are a few recipes

GOOD RIGHT NOW. THANK YOU SO MUCH. HEY, IF YOU’RE STILL LOOKING FOR SOME GAME DAY SNACK IDEAS, WE HAVE YOU COVERED THIS MORNING. WE’RE WELCOMING SONIA KEISTER. SHE’S OUT OF FOLSOM. SHE’S WRITTEN THIS COOKBOOK. IT’S A REALLY BEAUTIFUL COOKBOOK. AND YOU’RE TALKING ABOUT SOME GAME DAY SNACKS THAT WE CAN DO AT HOME. YOU’RE KIND OF ELEVATING THE SNACKS A BIT. THAT’S RIGHT. WHAT’S ONE OF THE BIGGEST MISTAKES? FIRST OFF, THAT PEOPLE MAKE WHEN THEY’RE HOSTING AND THEY’RE MAKING APPETIZERS. YEAH. THE BIGGEST ONE THAT I SEE. AND THAT’S WHAT THE BOOK IS KIND OF ABOUT, IS HOW TO PLAN AND PREP YOUR MENU. SO YOU JUST LIKE ON GAME DAY, YOU DON’T WANT TO GO INTO IT WINGING IT. YOU KNOW, YOU GOT TO PLAN AHEAD. AND THIS MENU HAS A LOT OF THINGS THAT CAN BE DONE UP TO TWO. AND THREE DAYS AHEAD OF TIME. OKAY. SO YEAH, SO LET’S START HERE. WHAT IS TIME MANAGEMENT. UM, THIS IS MY TAKE ON KIND OF THAT FRIED MOZZARELLA. INSTEAD I’M USING ARANCINI WHICH IS LEFTOVER RISOTTO. SO GOOD. AND INSIDE IS A LITTLE MOZZARELLA. IT’S FRIED UP. OH YES. SO YUMMY. AND THEN THIS IS A HOMEMADE SAUCE. I MADE THAT THREE DAYS AHEAD OF TIME. IT’S HEIRLOOM TOMATOES, BLISTERED PEPPERS. IT’S GOT A NICE LITTLE KICK TO IT. UM, FOR SOMETHING SWEET. WE DID JUST SOME RUFFLES POTATO CHIPS DIPPED IN CHOCOLATE WITH SOME FLAKY SEA SALT. WHAT KIND OF CHOCOLATE CAN YOU USE? LIKE CHOCOLATE CHIPS? OR DO YOU HAVE TO HAVE, LIKE, A MELTING CHOCOLATE? ACTUALLY, THE BARS MELT BETTER THAN THE CHIPS. OKAY, WELL, GOOD TO KNOW OVER DOUBLE BOILER. AND YOU JUST DIP IT IN THERE AND YOU’RE GOOD TO GO. OR THE MICROWAVE MICROWAVES TOO. YEP. PERFECT. THERE YOU GO. SO YEAH THAT’S EASY. AND THEN A LITTLE SEA SALT CRUMBLED ON THERE. SEA SALT. PERFECT PERFECT. THESE LOOK INCREDIBLE. THESE ARE THESE BOTH OF THESE ARE KIND OF MY FAVORITES. THIS ONE IS INSTEAD OF A SLIDER I DID CORNED BEEF WITH A SECRET SAUCE AND SAUERKRAUT OUT AND THEN AND SHOW US WHAT YOU’RE GOING TO DO WITH THIS. WELL, JUST FOR GOOD MEASURE, WE’RE JUST GOING TO PUT A LITTLE EGG ON THERE AND, UM, LIKE A LITTLE FRIED EGG OVER EASY, OVER EASY. YOU WANT THE YOLK JUST TO KIND OF RUN INTO IT. SO WHEN PEOPLE PUT THE BUN, THEY’VE GOT THIS KIND OF CREAMY EGG YOLK WITH THE CORNED BEEF AND THE SWISS CHEESE. WHAT’S YOUR SECRET SAUCE? ARE YOU TELLING IT? IT’S A SECRET. NO, I’M KIDDING, IT IS. IT HAS. NO IT DOES. IT HAS COLLABORATED CHILI PEPPERS, HORSERADISH. SO THERE IS A KICK TO IT. NICE. SOME WORCESTERSHIRE SAUCE, MAYONNAISE, KETCHUP. AND IT JUST COMES TOGETHER. SO IT’S A LITTLE SWEET. SAVORY. PERFECT. YES. AND WHAT IS THIS RIGHT HERE. THOSE LOOK FANTASTIC. THOSE ARE. AND THAT HAS A SAUCE ALSO MADE AHEAD OF TIME. UM, THAT ONE IS A CREME FRAICHE DIJON AND HOT HONEY DIPPING SAUCE. WOW. AND THIS IS MY TAKE ON KIND OF PIGS IN A BLANKET BUT ELEVATED A LITTLE BIT. SO I USE AN ALL BUTTER PUFF PASTRY LIKE ANY KIND, WHICH IS LIKE LIKE A SHORTCUT INGREDIENT TO. YES, IT IS, BUT THE ALL BUTTER, YOU KNOW, MAKES IT EVEN JUST THAT MUCH BETTER. YEAH, TOTALLY. AND THEN YOU TAKE WHATEVER GOOD QUALITY SAUSAGE YOU CAN USE, CABASA, WHATEVER YOU LIKE, WRAP IT TOP IT WITH, UM, SOME PEPPER JACK CHEESE AND BACON AND BAKE IT OFF. OR LIKE, DO LIKE A JALAPENO CHEDDAR DOG OR SOMETHING. YOU COULD DO THAT TOO. ALL RIGHT. VERY GOOD. SO SOMETHING THAT’S ALWAYS A LOT OF FUN TO IS, UM, BLOODY MARY BAR. YES. WHICH IS PRETTY EASY TO DO. WHETHER THE ESSENTIALS. RIGHT. WELL I CALL THIS THE WATER COOLER OF THE SUPER BOWL. I MEAN, THIS IS WHERE EVERYONE GATHERS THE PRE-GAME REALLY STARTS. SO THE ESSENTIALS ARE THESE ARE THE ONLY VEGETABLES ON THE TABLE BY THE WAY. UM, YOU WANT TO HAVE SOME PICKLED VEGETABLES FOR COLOR AND FOR THE ACIDITY, LIKE A JARRED PICKLED ASPARAGUS OR DELI BEANS OR SOMETHING. YES, EXACTLY. SO I HAVE JUST A VARIETY. I LOVE SHRIMP, UM, SO I DID SOME PROSCIUTTO WRAPPED SHRIMP AND SEARED THAT OFF AGAIN. YOU CAN DO ALL THIS AHEAD OF TIME AND JUST SET IT OUT, AND PEOPLE CAN MAKE THEIR OWN TOO, RIGHT? YOU JUST HAVE ALL THE LITTLE DISHES AND STUFF WITH THE ACCOUTERMENTS. EXACTLY. AND IF YOU HAVE KIDS, YOU CAN DO A ROOT BEER FLOAT BAR. THAT’S A PERFECT IDEA. UM, REAL QUICK, I KNOW THIS IS KIND OF DESSERT ISH. CAN YOU THINK OF A QUICK LIKE, DESSERT THAT YOU MIGHT OFFER THAT WOULD BE KIND OF EASY TO DO. WELL, I MEAN, I’M ALWAYS A FAN OF, LIKE, LITTLE CUPCAKES BECAUSE YOU COULD PUT THOSE OUT AND DECORATE THEM RIGHT THERE, RIGHT THERE AS PART OF THE PARTY. VERY COOL. GOOD ENOUGH. EVERYTHING IS ABSOLUTELY BEAUTIFUL. THIS IS YOUR COOKBOOK HERE. YOU CAN FIND THIS ON AMAZON RIGHT AMAZON CHEF’S TABLE. SHE’S LOCAL FROM FOLSOM. WE APPRECIATE YOU COMING IN AND SHOWING US SOME OF THESE DELECTABLE IDEAS HERE. WE APPRECIATE IT. THANK YOU VERY MUCH. HAPPY SUPER BOWL SUNDAY. YOU TOO. ALL RIGHT. WE WILL BE RIGHT BACK AF

The Super Bowl is less than 24 hours away, and that means it's time to start preparing to feed guests. Pizza and wings are gameday staples, but if you want to mix things up, you have other options. KCRA 3 was joined by Sonya Keister on Friday morning to share multiple recipes from her book "Chef's Table: Concepts and Recipes for Gathering." She brought homemade kielbasa puff pastries and corned beef sandwiches to the station. Here's the recipe for the sandwiches: Makes 6 full-size or 12 appetizer-size sandwichesINGREDIENTSSecret sauce:3/4 cup mayonnaise2 tablespoons sour cream2 tablespoons ketchup2 teaspoons Worcestershire sauce1/4 teaspoon smoked paprika1½ teaspoons Calabrian chili pepper paste1 tablespoon creamy horseradish ·1/2 teaspoon salt or to tasteCorned beef sandwiches:6 full-size pretzel bunsDijon mustard1½ pounds corned beef, thinly sliced1 pound Swiss cheeseOlive oil6 eggs1/2 cup Parmesan cheeseSalt, pepperSauerkraut to tasteDIRECTIONSIn a medium bowl, combine the mayonnaise, sour cream, ketchup, Worcestershire sauce, smoked paprika, Calabrian chile pepper paste, horseradish and salt to taste, whisking until smooth. Set aside.Slather each pretzel bun with a little Dijon mustard on one side and secret sauce on the other. Place on baking sheet.Top the bottom half of each pretzel roll with several slices of corned beef and top with Swiss cheese. Place another slice of Swiss cheese on the other half of the pretzel bun. Broil sandwiches — open face — until the cheese is melted on both halves, watching closely to make sure you don’t overdo it.Working in batches, heat olive oil in a nonstick skillet and cook 1 egg per sandwich until set, but still a little runny in the middle. Sprinkle with Parmesan, season with salt and pepper, then transfer each egg to a sandwich. Finish with sauerkraut, more secret sauce and the bun top. Serve as is or slice in half for smaller portionsFor the pastry recipe, watch the video player above this story. Keister's book of recipes can be purchased here.KCRA 3 was also joined by Chef Nina Curtis who shared some plant based options for your game day party.“You can satisfy your cravings in a guilt-free way,” Curtis said. Game Day Plant-Based Queso Dip By Chef Nina CurtisIngredients:• 1 cup raw cashews, soaked and drained• 1 1/2 cups water, more as necessary• 1 medium yellow onion, chopped• 1/4 cup chickpea flour• 1/4 cup nutritional yeast• 3 cloves garlic, minced• 2 tablespoons avocado oil• 1 tablespoon rinsed oil-packed sun-dried tomatoes• 2 teaspoons hot sauce (your favorite)• 2 teaspoons apple cider vinegar• 1 teaspoon salt• 1/2 teaspoon smoked paprika• 1/2 teaspoon ground chipotle powder• 1/2 teaspoon ground cumin• 1/2 teaspoon garlic powder• 1/2 teaspoon onion powder• ¼ teaspoon turmericMethod:• In a skillet, heat avocado oil over medium heat. Add chopped onion and a pinch of salt, cooking until tender and translucent (about 5 minutes).• Add garlic, smoked paprika, chili powder, cumin, garlic powder, onion powder, turmeric and salt. Stir well and cook for an additional 1-2 minutes.• Pour in 1 cup of water, stir, sprinkle in the chickpea flour. Whisk until creamy, then transfer to a blender.• Add soaked and drained cashews to the blender. Blend until smooth and creamy. Add in the remaining 1/2 cup of water if you’d like the Queso to be a bit thinner.• Add in nutritional yeast, sun-dried tomatoes, hot sauce, and apple cider vinegar. Blend until the mixture is well combined and smooth.• Taste and adjust flavor as needed.• If serving immediately, heat the Queso in a saucepan until hot but not boiling. Transfer to a serving bowl and garnish with your favorite toppings such as chilies, scallions, or black olives.• Serve with veggies and tortilla chips for a delightful snack.• Store any cooled leftover queso in a covered glass jar in the refrigerator for up to 5 days.Voila! Dive into this plant-based Queso dip, perfect for entertaining or simply satisfying your savory cravings in a healthier way.

The Super Bowl is less than 24 hours away, and that means it's time to start preparing to feed guests.

Pizza and wings are gameday staples, but if you want to mix things up, you have other options.

KCRA 3 was joined by Sonya Keister on Friday morning to share multiple recipes from her book "Chef's Table: Concepts and Recipes for Gathering."

She brought homemade kielbasa puff pastries and corned beef sandwiches to the station.

Here's the recipe for the sandwiches:

Makes 6 full-size or 12 appetizer-size sandwiches

INGREDIENTS

Secret sauce:

3/4 cup mayonnaise

2 tablespoons sour cream

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

1/4 teaspoon smoked paprika

1½ teaspoons Calabrian chili pepper paste

1 tablespoon creamy horseradish ·

1/2 teaspoon salt or to taste

Corned beef sandwiches:

6 full-size pretzel buns

Dijon mustard

1½ pounds corned beef, thinly sliced

1 pound Swiss cheese

Olive oil

6 eggs

1/2 cup Parmesan cheese

Salt, pepper

Sauerkraut to taste

DIRECTIONS

In a medium bowl, combine the mayonnaise, sour cream, ketchup, Worcestershire sauce, smoked paprika, Calabrian chile pepper paste, horseradish and salt to taste, whisking until smooth. Set aside.

Slather each pretzel bun with a little Dijon mustard on one side and secret sauce on the other. Place on baking sheet.

Top the bottom half of each pretzel roll with several slices of corned beef and top with Swiss cheese. Place another slice of Swiss cheese on the other half of the pretzel bun. Broil sandwiches — open face — until the cheese is melted on both halves, watching closely to make sure you don’t overdo it.

Working in batches, heat olive oil in a nonstick skillet and cook 1 egg per sandwich until set, but still a little runny in the middle. Sprinkle with Parmesan, season with salt and pepper, then transfer each egg to a sandwich. Finish with sauerkraut, more secret sauce and the bun top. Serve as is or slice in half for smaller portions

For the pastry recipe, watch the video player above this story.

Keister's book of recipes can be purchased here.

KCRA 3 was also joined by Chef Nina Curtis who shared some plant based options for your game day party.

“You can satisfy your cravings in a guilt-free way,” Curtis said.

Game Day Plant-Based Queso Dip

By Chef Nina Curtis

Ingredients:

• 1 cup raw cashews, soaked and drained

• 1 1/2 cups water, more as necessary

• 1 medium yellow onion, chopped

• 1/4 cup chickpea flour

• 1/4 cup nutritional yeast

• 3 cloves garlic, minced

• 2 tablespoons avocado oil

• 1 tablespoon rinsed oil-packed sun-dried tomatoes

• 2 teaspoons hot sauce (your favorite)

• 2 teaspoons apple cider vinegar

• 1 teaspoon salt

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon ground chipotle powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• ¼ teaspoon turmeric

Method:

• In a skillet, heat avocado oil over medium heat. Add chopped onion and a pinch of salt,

cooking until tender and translucent (about 5 minutes).

• Add garlic, smoked paprika, chili powder, cumin, garlic powder, onion powder, turmeric

and salt. Stir well and cook for an additional 1-2 minutes.

• Pour in 1 cup of water, stir, sprinkle in the chickpea flour. Whisk until creamy, then

transfer to a blender.

• Add soaked and drained cashews to the blender. Blend until smooth and creamy. Add in the remaining 1/2 cup of water if you’d like the Queso to be a bit thinner.

• Add in nutritional yeast, sun-dried tomatoes, hot sauce, and apple cider vinegar. Blend

until the mixture is well combined and smooth.

• Taste and adjust flavor as needed.

• If serving immediately, heat the Queso in a saucepan until hot but not boiling. Transfer

to a serving bowl and garnish with your favorite toppings such as chilies, scallions, or

black olives.

• Serve with veggies and tortilla chips for a delightful snack.

• Store any cooled leftover queso in a covered glass jar in the refrigerator for up to 5 days.

Voila! Dive into this plant-based Queso dip, perfect for entertaining or simply satisfying your savory cravings in a healthier way.

Still figuring out food for your Super Bowl party? Here are a few recipes

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