February is filled with many exciting events—Valentine’s Day, anyone?—but one of the most anticipated days of February this year will undoubtedly be February 2.
Why? Because that’s the day of the Super Bowl, the holy grail of football.
To celebrate, friends and family will gather to cheer on a favorite team and laugh at the great—and the lame—television commercials. Oh, and of course, there’s eating.
Great food is almost as important for a Super Bowl party as the pigskin is for the game itself. People look forward to wings slathered in mouthwatering sauce, a variety of dips for chips and vegetables, and heaping bowls of chili, with an array of add-ins. If you’re in charge of planning the party this year, you definitely won’t let your guests down with any of these delicious football-worthy foods:
Finger foods are essential for game day, because they enable you and your party guests to concentrate on the game (or the commercials) while satisfying your hunger.
Try this especially tasty Touchdown Nacho recipe (see below) with crispy tortilla chips and savory ingredients like hearty beef, creamy cheddar cheese, fresh avocado slices, a splash of lime juice, a few jalapenos to bring some heat, and a few dollops of cream cheese to bring some cool. Try topping them with some fresh, homemade pico de gallo for nachos that everyone will devour before the first quarter ends.
Pizza is a Super Bowl essential. But you can still enjoy this traditional food without all of the added fat and calories. Instead of ordering delivery, consider whipping up your own grilled Chicken-Lime Pizza before game time. This alternative is just as delicious, but isn’t accompanied by all of the grease a traditional pizza often comes with.
Instead, just place some dough on the grill (indoor or outdoor), and add fresh ingredients like plum tomatoes, basil leaves, and sliced mozzarella. Drizzle it with a bit of olive oil and after about four minutes of grilling, you have a crispy, healthy and delectable pizza for you and your guests to enjoy.
It’s just not a Super party without a delicious dip. Forget store-bought—our homemade alternative, Hot Artichoke Dip, will be gone in no time. Five simple ingredients + Ten minutes = Ready to Impress. Serve with a platter of fresh veggies like grape tomatoes, baby carrots, sugar snap peas, and broccoli along with plenty of crispy pita chips.
You can never have enough gooey cheese at a Super Bowl party. Greet guests with a piping hot pot of cheese fondue. The best part about fondue is you can serve it with a wide variety of snacks, like pretzels, a plate of your favorite vegetables, sourdough bread, apples, and cured meats like sausage and salami. Set out plenty of sticks for everyone and let the dipping begin.
Don’t throw a Super Bowl bash without lots of wings for your party guests to snack on. Wings are so versatile—they can be topped with many different sauces and paired with a number of dipping sauces as well. The combinations are endless.
Depending on the size of your party, you can present two to three different types of wings, like buffalo, barbecue, or honey mustard. Or, get creative: Serve alternatives like honey sriracha, lime and maple, or baked bourbon wings.
One of our favorites is the basic—a grilled buffalo wing. Set out a platter of these before game time alongside a bowl of blue cheese dipping sauce for a delectable, cool contrast to the heat of the buffalo dressing. Don’t forget the vegetables! Celery and carrot sticks are traditionally served with wings on game day.
If you want to get a bit more experimental, try this enticing Chipotle Maple Citrus Watermelon Wings recipe. This combination of vastly different flavors create a wing that won’t soon be forgotten. The citrus and maple provide a sweetness and tang, while the ground chipotle pepper offers a spicy contrast. This mix of tastes simply cannot be beat.
Well, we saved the best for last because there’s nothing better than the smoky taste of a piece of crispy bacon. There are so many ways you can transform bacon into the perfect Super Bowl appetizer. You can create Grilled Bacon-Wrapped Scallops and serve with hot lemon wedges for a light but satisfying appetizer or put a twist on traditional bacon by seasoning it with brown sugar, honey, and cayenne pepper for a sweet and spicy Super Bowl snack. Or hey—why not make both? Your guests certainly won’t complain about too much bacon.
Hearty beef, bean and cheese nachos fit for a crowd!
1.5 pounds lean ground beef
1/2 cup onions, diced
1 tablespoon Chili Spice Blend
1 can refried beans
1 13-ounce bag tortilla chips
3 cups cheddar cheese, shredded
1 cup jalapeños, sliced
2 avocados, pitted and sliced
16 ounces sour cream
Pico de Gallo
5 large tomatoes
3 whole Serrano peppers or fresh jalapeños (more or less to taste)
1/2 small sweet onion
1/2 cup cilantro leaves, cleaned
2 garlic cloves, peeled
1 tablespoon sea salt
1/3 cup lime juice
Pico de gallo is generally known as a fresher version of salsa that does not include cooking the ingredients before serving. Pickier palates may want their own batch without jalapeños. Either way, these nachos will keep the crowd cheering!
In large sauté pan over medium heat, cook ground beef, onions and chili until fully cooked. Add refried beans and mix well. Set aside. Preheat oven to 350 F.
Coat two large baking sheets with cooking spray. Spread one layer tortilla chips evenly over both sheets. Cover chips with 2 cups cheese. Top with ground beef mixture, jalapeños and remaining cheese.
Place in oven and bake 15 minutes. Top with avocado slices and serve with pico de gallo, sour cream, and extra jalapeños.
Pico de Gallo
In large food processor combine all ingredients. Pulse to chop.
Transfer to a serving bowl. Cover and chill. Set aside. If possible, make a day or two ahead of time to meld ingredient flavors together. Makes approximately 4 cups.
If grilling is your passion, try this chicken lime pizza!
1/2 cup cornmeal, coarse ground
3 1/4 cup flour
1 1/2 teaspoons salt
2 teaspoons sugar
1 1/2 teaspoons yeast
1/4 cup olive oil
1 1/4 cups warm water
2 tablespoons olive oil
1 teaspoon sea salt
3/4 cup Béchamel sauce with parmesan (recipe follows)
2 ripe tomatoes
1/2 cup cilantro leaves
One Lime Pepper Tequila Chicken, removed from bones and shredded
3/4 cup mozzarella cheese, shredded
1 lime, very thinly sliced
Fresh ground pepper
3 tablespoons butter
3 tablespoons flour
2 cups milk
salt and fresh ground pepper to taste
1/2 cup parmesan, grated
Preheat oven to 375 F. Spread cornmeal evenly on a baking sheet and roast for 3 to 5 minutes, until it begins to darken. Cool.
In the bowl of a stand mixer, stir together 1/3 cup roasted cornmeal, flour, salt, sugar, and yeast. In a liquid measuring cup, combine oil and water. With mixer running on low, pour liquid all at once into flour mixture and knead for 2 minutes. Dough will be soft and shaggy.
Place dough onto a lightly floured board and gather into a ball. Place in an oiled bowl, turning to oil all sides of dough. Let rise for 45 minutes. Punch dough down.
Sprinkle remaining cornmeal on a pastry board. Working in a circular motion with the heel of your hand, flatten the dough into a six inch circle. With a rolling pin, roll dough into a 15 inch circle, about 1/2 inch thick.
Brush crust with olive oil and sprinkle with sea salt. Spread Béchamel sauce over crust leaving a one inch border. Top with tomatoes, cilantro, lime pepper chicken pieces, mozzarella cheese, thinly sliced limes, and fresh ground pepper. Cover pizza loosely with a clean towel and let rise for 15 minutes in a warm, draft free place.
Preheat oven to 425 F. Bake for 15 to 18 minutes on bottom rack of oven or on grill as directed by manufacturer. Serves 4 to 6
Béchamel Sauce with Parmesan: In a 2-quart saucepan over low heat, melt butter. Stir in flour and cook for 3 minutes. Gradually add milk, stirring constantly. Increase heat to medium. Cook for about 5 minutes or until the sauce thickens. Season with salt and pepper. Stir in parmesan.
Warm, savory Artichoke Dip is better homemade!
1 can artichoke hearts
3/4 cup mayonnaise
3/4 cup fresh grated Parmesan Cheese
salt and pepper to taste
Preheat the oven to 350 F. Drain and finely chop 1 can of artichoke hearts (or use a food processor). Mix with mayonnaise and freshly grated Parmesan cheese and season with salt and pepper.
Cook for 10 minutes or until browned.
Pommery Moutarde de Meaux is a whole grain mustard that has been served at the table of the kings of France since 1632, and adds the perfect flavor to this cheddar cheese fondue.
1-1/4 lb. medium cheddar cheese
1 tablespoon flour
1 sprig parsley, chopped
1/8 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon butter or margarine
1/2 cup onion
1 small shallot, chopped
1 cup beer, preferably flat
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon Pommery Meaux Grain Mustard
Serve with cut apples, day old baguette, or pretzels.
Cut the cheddar cheese into cubes. Combine the flour, parsley, garlic powder, and paprika. Toss the cubed cheese with the flour mixture and set aside.
Warm the beer in a medium saucepan, without bringing to a boil. Add the lemon juice. Add the cheese gradually, a handful at a time, stirring constantly. Make sure the cheese does not come to a boil. Don’t add more cheese until each addition of cheese is fully melted.
After the final addition of cheese, just as the cheese is nearly fully melted, add the onion and shallot. Stir for another minute, and then turn up the heat until the mixture is bubbling and starting to thicken.
Stir in the Worcestershire sauce and Pommery Meaux Grain Mustard. Transfer to a fondue pot to keep warm.
4 pounds chicken wings
Blue Cheese Dipping Sauce:
3/4 cup sour cream
3/4 cup mayonnaise
1 cup blue cheese, crumbled
1 green onion, finely chopped
2 tablespoons cider vinegar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 cup butter
1/2 cup hot sauce
salt to taste
celery and carrot sticks
Blue Cheese Dipping Sauce: In a small bowl add sour cream, mayonnaise, blue cheese, green onion, cider vinegar, Worcestershire sauce, salt and stir. Dipping sauce can be stored in the refrigerator for up to 3 days.
Separate the chicken wings at the joint and remove the tips, then add to a bowl.
Drizzle some olive oil over the wings and season with salt.
Place wings on the grill and cook for about 30 minutes.
Buffalo Sauce: Add melted butter, hot sauce, cider vinegar and salt to a large bowl. Mix well.
Add cooked wings and toss to evenly coat.
Serve with blue cheese dipping sauce, celery and carrot sticks.
8 slices thick smoky bacon
1/4 cup honey
1/2 cup brown sugar mixed with 1/4 teaspoon cayenne pepper
Preheat oven to 400 F.
Lay the strips of bacon on a baking sheet lined with a silicone mat or aluminum foil, shiny side down.
Brush each slice with honey and sprinkle evenly with half the brown sugar mixture, pressing to adhere to sugar to the bacon. Turn slices over and repeat process.
Bake for 12-16 minutes, turning bacon slices over halfway through the process. Continue to bake until mahogany in color. Remove from oven and remove bacon to a wire rack to cool.
Recipe provided by Chef Shellie Kark, Kitchencue, © 2010 Kol Ha'kavod, LLC. The information here is not to be used or reprinted without permission.
Categories: Food & Recipes