BHG Delish Dish

Stirring Up Ideas In The Kitchen

super bowl

Hi there, I’m Beth, a food blogger and yoga teacher from Southern California. For the last 5 years, I’ve been sharing my gluten-free recipes with the world, over at Tasty Yummies. My website is all about healthy, seasonal, real food recipes, plus I even share tutorials to make healthy gluten-free cooking a breeze!

I am so excited to be here on the Delish Dish sharing BHG’s classic recipe for Crab Cakes - adapted to be gluten-free! With the Super Bowl being this weekend, I have, of course, been thinking of the menu for our party, for weeks. I had my menu picked out before the final two teams even knew they’d be playing in the big game.

I really wanted to serve a good crab cake at this year’s shindig! I am all about simple, classic recipes made gluten-free in a way that all the gluten-eaters in my life would never know the difference. Whether it be recipes that are naturally gluten-free, needing no special flours or substitutions or that it’s simply done in a way that not one of my guests are wiser to my swap outs, which is exactly what these Crab Cakes are.

I made just a few small changes to these Crab Cakes to make them not just gluten-free, but totally grain-free, too:

  • I substituted 3/4 cup blanched almond flour and 1/4 cup coconut flour in place of the 1 cup of soft breadcrumbs in the original recipe
  • I added an additional egg, using 2 eggs instead of 1, to help with binding
  • I opted for homemade mayonnaise
  • I swapped almond flour mixed with 1/2 teaspoon seafood seasoning and olive oil in place of the bread crumbs to be pressed on top of the crab cakes before baking

please note: when selecting your seafood seasoning, be sure that it’s gluten-free (seasonings and spice blends can be a tricky place where gluten is often hiding)

These Crab Cakes are super simple to make, they are super delicious and they are loaded with classic flavors. The red pepper relish served on top, is the perfect compliment and highly recommended. You can make these crab cakes a day ahead and simply bake them just before serving. I found the best results when baking these Crab Cakes, however, if you wish to fry them, I would recommend baking them first for half the time, then frying to finish them off. Get the original recipe here.


Shrimp Nacho Potato Skins

I can’t tell you who is playing in the Super Bowl this weekend because I just don’t know football.  But while I don’t know football, I certainly know game day eats, and these Shrimp Nacho Potato Skins are at the top of the heap.

I LOVE potato skins.  They are the appetizer that keeps on giving; the perfect sized treat for game day parties; and did I mention they are also so delicious?  Seriously what can go wrong when you pile incredible ingredients on a potato boat?  Absolutely nothing.

Shrimp Nacho Potato Skins

When I saw the Nacho Potato Skins recipe, a modern take on classic potato skins, on, I knew I had to make them.  However I wanted to add shrimp.  Why you ask?  Because who doesn’t love shrimp?  I admit I am going through a phase right now where shrimp added to any and everything makes it so much better.  I was right on the money with these.

Shrimp Nacho Potato Skins

I simply made the following addition:

  • I made the recipe as is according to the instructions.
  • While the potato skins were broiling, I sauteed 3/4 of a pound of shrimp in a couple tablespoons of olive oil and seasoned with salt and pepper and a bit of taco seasoning to taste.
  • When the potato skins were done, I piled on my ingredients of diced tomatoes, green onions and sauteed shrimp and enjoyed!

These are quite delicious and highly addictive.  I think they are the perfect score for your Superbowl party this weekend!

The Super Bowl is a little over two weeks away and while we don’t know the final two teams who will be going head to head just yet, it’s never too early to start planning your game-day menu!

I plan on making Crab Rangoon Bites and Jalapeno Popper Potato Skins from my blog Iowa Girl Eats for poppable bites throughout the game, and these Balsamic Vinegar and Honey Pulled-Pork Sliders from for a more substantial meal at halftime.

I’m always on the hunt for a new dish to add to my crock pot recipe collection and these sliders are absolutely succulent!

Boneless pork shoulder is seasoned with dried thyme and rosemary then slow-cooked in chicken broth over a bed of green bell peppers and onions. After being shredded it’s slow cooked for another hour in a sweet and tangy, homemade Balsamic Vinegar and Honey BBQ sauce before being mounded onto squishy rolls and topped with either crunchy coleslaw, melty cheese, or enjoyed plain. However you choose to top ‘em – you’ll love these sliders!

Start by adding a chopped onion and green bell pepper to the bottom of a 6-quart crock pot. Add a 4-1/2lb boneless pork shoulder roast cut into hunks on top, then season with dried thyme, dried rosemary, salt, and pepper. Note: BHG’s recipe calls for a 2-1/2lb roast, but the smallest roast I could find was 4-1/2lbs. Worked out just fine!

Add chicken broth on top then cook low and slow for 9-10 hours before shredding.

Drain the liquid from the crock pot then return the pork to the crock, mix in a homemade Balsamic Vinegar and Honey BBQ sauce, which simmers on the stove for 20 minutes, then cook on low for one more hour.

Regardless of what team you’re cheering for during the Super Bowl, you’re sure to love these sliders. Enjoy!

Click here for the Balsamic Vinegar and Honey Pulled-Pork Sliders >


Here’s the thing, I’m not a big football fan. Yes, it’s true; I’m one of those folks who have no idea which teams are playing in the Super Bowl until I actually get to the party. Though, what I lack in terms of interest in the game, I think I make up for through my enthusiasm for party food. Whether it’s a delicious dip, a decadent dessert, or a delightful delicacy (something wrapped in bacon!?) – I’m all over it!  With the holidays more than a month behind us, I’m up for any excuse to get together with friends and family, break our diets, and pig out. (I love watching the commercials, too.) As you know, BHG has been creating fabulous recipes for years. Many have become family favorites and others have yet to be explored. So, in celebration of the upcoming biggest game of the year, I have pulled together a number of recipes for game day. Whether you are watching the game, or just the commercials, enjoy the food as you connect with your family and friends!



Michael Wurm, Jr – Inspired by Charm

rosemary roasted nuts

Hello! Kathryne from Cookie and Kate here. If you are on the hunt for a Super Bowl snack with incredible flavor and redeeming nutritional properties, these Rosemary Roasted Nuts are it! This recipe is proof that sometimes a little butter and sugar go a long way.

nuts to be roasted

The recipe is as simple as can be. First, you transform an assortment of raw nuts into fragrant, toasty nuts during a brief stint in the oven. Then, you melt some butter and mix in some herbs, spices, sugar and salt. Once you combine the nuts with a trifecta of salty-sweet-spicy flavors, they become truly irresistible.

rosemary roasted nuts ingredients

BHG’s recipe for Rosemary Roasted Nuts  is pretty much foolproof, but I have a few cooking notes to share now that I’ve made a batch. For starters, buy quality, raw nuts from stores with a high turnover rate (those bagged nuts in average grocery stores are almost always turning rancid). Freshly toasted nuts are infinitely better than store-bought roasted nuts. Feel free to change up the nut varieties, but beware that very small nuts may toast more quickly than larger nuts while they’re in the oven.

Don’t try to brown the butter with the sugar and spices; mine got a little clumpy, but it was absolutely delicious nonetheless. Lastly, I added a final sprinkle of sea salt after tossing the nuts with the butter spice mixture, which transformed the nuts from really good to woah.

rosemary roasted nuts
rosemary roasted nuts


  • 1 1/2 cups whole unblanched almonds
  • 1 1/2 cups raw cashews
  • 1 1/2 cups walnuts and/or pecans
  • 1 cup raw pumpkin seeds (pepitas)
  • 2 tablespoons finely snipped fresh rosemary
  • 2 teaspoons packed brown sugar
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons butter, melted


  1. Preheat oven to 375 degrees F. In a 15x10x1-inch baking pan, mix together all of the nuts. Bake about 12 minutes or until toasted, stirring halfway.
  2. In a small bowl combine rosemary, brown sugar, salt, and cayenne pepper. Stir in melted butter. Drizzle butter mixture over nuts, tossing gently to coat. Sprinkle with salt to taste. Serve warm or cooled to room temperature. Store in an airtight container for up to 3 days.

Find BHG’s original recipe for Rosemary Roasted Nuts here.

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