Origin Agency’s Classic Super Bowl Recipes

This Sunday while you are gathered around the TV to watch football, Lady Gaga and/or the latest Budweiser commercial, try one of our favorite snack recipes (ranging from pretty healthy to not for the weak of heart)!


Pretty Healthy: Julie’s Black Bean Salsa

Serves 12

2 15-ounce cans black beans, drained and rinsed
1 16-ounce can white shoepeg corn, drained
6 tablespoons fresh lime juice
6 tablespoons olive oil
1½ teaspoons ground cumin
½ cup red onion, chopped fine
¼ cup fresh cilantro, chopped
½ teaspoon salt
1 cup tomato, peeled and chopped
Jalapeño pepper, chopped (optional)

Combine everything except tomatoes. Cover and refrigerate overnight. Add the chopped tomatoes just before serving, along with a little more lime juice and chopped jalapeño pepper if desired. Serve with tortilla chips. For a healthier option, scoop salsa onto Bibb lettuce instead of chips.

Source: Recipes We Love to Make by Dick Frohardt


Mostly Healthy: Julie’s Asparagus Gruyère Tart

Serves 4

Flour, for work surface
1 package frozen puff pastry, thawed
2 cups Gruyère cheese, shredded
1½ pounds medium or thick asparagus
1 tablespoon olive oil
Coarse salt and fresh ground pepper

Preheat oven to 400º F. On a lightly floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes. Remove the pastry shell from the oven and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with olive oil, and season with salt and pepper. Bake until the spears are tender, 20 to 25 minutes.

Source: Martha Stewart Magazine


Not for the Weak of Heart: Megan’s Best Chili Dip Ever

Serves 6

1 brick of full-fat cream cheese
1 can of chili (medium or spicy)
1 bag of shredded Mozzarella cheese
1 bag of Tostitos or Fritos

Preheat oven to 350º. Spread cream cheese at the bottom of a 9-by-9-inch pan. Pour chili over the cream cheese and sprinkle the Mozzarella over the chili. Bake for 20 minutes until bubbly. Serve with chips.

Source: Mackenzie Milosovitch

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