I know I am a little late posting these Super Bowl Apps so please accept my apologies (been a little crazy these past two weeks). I’m not really a fan of the game. Truthfully, I watch football for the half-time shows, commercials, and really the food! If you are looking for a few apps on the “lighter” side, here are five apps your guests will love! Well four. The last one I had to include because The New York Times article was so compelling, I am going to give a try. 



This last appetizer, while not exactly low in calories, is a New York Times Favorite  so I knew it was worth including. If you decide to make it, let’s discuss Monday and decide if it was worth the rave reviews! P.S – this is the healthier version of the original because they took out the artificial packets. 


Serves 6-8

  • 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds – (I prefer bottom)
  • 2 teaspoons kosher salt, plus more to taste
  • 1 ½ teaspoons freshly ground black pepper, plus more to taste
  • ¼ cup all-purpose flour
  • 3 tablespoons neutral oil, like canola
  • 6 tablespoons unsalted butter
  • 8 to 12 pepperoncini
  • 2 tablespoons mayonnaise
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon dried dill
  • ¼ teaspoon sweet paprika
  • 1 teaspoon buttermilk, optional
  • Chopped parsley, for garnish


  1. Place roast on a cutting board and rub the salt and pepper all over it.
  2. Sprinkle the flour all over the seasoned meat and massage it into the flesh.
  3. Heat the oil in a large sauté pan set over high heat until it is shimmering and about to smoke.
  4. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust.
  5. Remove roast from pan and place it in the bowl of a slow cooker.
  6. Add the butter and the pepperoncini to the meat. Put the lid on the slow cooker, and set the machine to low.
  7. As the roast heats, make a ranch dressing.
  8. Combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify.
  9. Add the buttermilk if using, then whisk again. Remove the lid from the slow cooker and add the dressing.
  10. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks.
  11. Mix the meat with the gravy surrounding it.
  12. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.




P.S My favorite Super Bowl Dessert goes to Crafted Donuts in Fountain Valley, California

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