Our Best Superbowl Snacks

Preheat the oven to 350°F.

In a large bowl, mix together the cream cheese, sour cream, lime juice, hot sauce, shredded cheese (reserve 1/4 cup to top with), and 1/2 of the Cotija cheese.

Stir in the corn, jalapeño, red onion, and cilantro. Mix well.

Scoop the mixture into an 8×8 inch baking dish and top with the reserved shredded cheese.

Bake the oven until bubbly and hot, about 15-20 minutes. Remove and finish with extra cilantro, jalapeño slices, and crumbled Cotija. Serve with corn dippers, corn tortilla chips, or any other dippers you desire.

Peel the shrimp and devein, reserving the shells. Toss the shelled, deveined shrimp in a bowl with 1 tsp kosher salt and the baking soda and let sit for 15 minutes while you prepare the poaching liquid.

In a pot, add the shrimp shells, lemon halves, the onion, celery, garlic, and bay leaf. Cover with water and bring to a rapid simmer over medium-high heat, then turn the heat down to low. Simmer over low for 10-15 minutes, then strain out and discard the solids. Keep the poaching liquid at a simmer over low.

Take the shrimp from the fridge and rinse. Turn the heat up to medium and add the shrimp and gently poach until firm, opaque, and cooked through. You don’t need to bring the poaching liquid up to a boil – it’s best if it’s barely simmering.

When the shrimp are cooked through, use a slotted spoon to scoop out the shrimp in a single layer on to a plate or rimmed baking sheet. Chill in the fridge.

While the shrimp is chilling, mix up the cocktail sauce. In a bowl, stir together the ketchup, chili sauce, horseradish, sugar, lemon juice, and lemon zest. Taste and adjust with salt and pepper. Spoon into a small bowl for serving.

When the shrimp are completely chilled, serve on a plate with lemon wedges and the cocktail sauce. Enjoy!

Toss the chopped cabbage with a pinch of salt in a large bowl and mix well. Let rest for 10 to 15 minutes, the squeeze out and drain as much of the extra water as possible.

Mix together 2 tbsp water with the cornstarch add to the ground pork. Add the ginger, garlic, green onions, soy sauce, sesame oil, salt, and prepped cabbage. Mix until incorporated.

Heat up a bit of oil in a large, non-stick frying pan (one that has a lid) over medium-high heat. When the oil is hot, use a spoon (or cookie scoop) to add 1-2 tbsp balls of gyoza filling into the pan.

Immediately add gyoza wrappers on top of the filling and smash, using a ramekin, glass, or flipper to press down on the gyoza wrapper to smash the filling flat onto the pan.

Cook until the meat is slightly golden, about 1-2 minutes, then add 1-2 tablespoons of water to the pan, cover and steam for 1-2 minutes.

Lift the lid off the pan and flip the gyoza over to crisp the other side of the dumpling wrapper. When golden and crisp, remove from the pan and enjoy folded with rice and kimchi!

In a bowl, mix together the cream cheese, crab meat, green onion, Worcestershire sauce, and garlic powder until smooth.

On a cutting board, lay out a couple of wonton wrappers. Add 1-2 tsp of filling in the centre of each wrapper.

Lightly moisten the edges of the wonton wrappers and fold the wrappers up and around the filling, being sure to push out any excess air. Repeat until all the crab rangoons are complete.

Let cool slightly and enjoy!