Super Bowl Recipes
I love Super Bowl Sunday!!!! Go Eli Manning!!!!!! Besides the game, I love the food!!
Here are some recipes that I thought you would enjoy having at your Super Bowl party:
Baked Layered Buffalo Chicken Nachos
8 whole wheat tortillas
4-5 ounces of shredded chicken
1 1/2 cups sharp cheddar cheese
1- 2 ounces crumbled gorgonzola
1/4 cup buffalo wing sauce (or more)
1/4 cup chopped scallions
Avocado for garnish
Olive oil for spritzing
Preheat the oven to 450.
Cut the tortillas into wedges and spritz with olive oil then sprinkle with sea salt and pepper. Bake for 10 minutes or until golden brown. (You can also skip this step and use tortilla chips.) Once finished, add a layer to the bottom of a baking dish, then top with chicken, cheese, buffalo wing sauce and your other toppings. Continue layering until chips and ingredients are gone. Bake for 5-10 minutes, until cheese melts. Drizzle additional wing sauce over top and garnish with more scallions and avocado.
Roasted Onion and Bacon Dip
3 medium yellow onions, unpeeled
1 1/2 teaspoons olive oil
6 slices bacon
2/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
2 tablespoons chopped green onions
1/2 teaspoon salt
ground black pepper
Cook the bacon until crisp in a skillet on the stove top. Crumble the strips and set aside.
Preheat oven to 400 F with a rack in the lowest position. Line a rimmed baking sheet with aluminum foil and coat the foil with the olive oil. Cut the onions crosswise (through their centers, not lengthwise through the root). Using a small paring knife, cut two small X’s near the end of each onion half (this helps keep the onion rings level while they cook). Place the onions cut side down on the prepared baking sheet. Roast until dark brown around bottom edge and tender when pierced with the tip of your paring knife, about 30 minutes. Transfer the baking sheet to a wire rack and allow the onions to rest for 5 minutes before lifting them off of the pan. Once have onions have cooled, peel and finely chop them.
Add all of the ingredients (including the onions and bacon) to a medium bowl and mix well to combine. You can serve immediately though I recommend covering and chilling in the fridge overnight.
Seven Layer Dip
- 1 – 16 oz can refried beans
- 1 – 1 oz package taco seasoning
- 1 8 oz container sour cream
- 1 cup guacamole
- 1 cup pico de gallo or salsa
- 1 cup shredded Cheddar or Monterey Jack cheese (for gluten-free please use fresh shredded cheese. Pre-shredded cheese often has gluten added to prevent caking)
- 1 2.25 oz can black olives, chopped or sliced
- 1/2 cup green onions, chopped
- In a small bowl mix the refried beans and taco seasonings.
- Spread the mixture in a pie plate sized platter or several small individual containers.
- Next, layer the sour cream followed by the guacamole and salsa.
- Top the dip off with Cheddar cheese, chopped olives, and green onions.
- Serve with tortilla chips. Enjoy!
Buffalo Chicken Pizza
1 (14 oz.) can pre-made pizza dough
1 Tbl. olive oil
4-6 breaded chicken tenders, frozen and precooked
1/3 cup Franks Red Hot Sauce
2/3 cup bleu cheese, crumbled
1 ½ cup Italian blend cheese, shredded
Preheat oven to 400 degrees. Heat the chicken tenders in the microwave on high for 3 – 4 minutes, or until heated through. Lightly pat the dough in a greased 9″X13″ sheet pan. Brush the top of the dough with olive oil. Chop the tenders into cubes and toss with the hot sauce until completely coated. Evenly distribute the chicken tender chunks, bleu cheese, and Italian blend cheese across the dough.
Bake at 400 degrees for 15 – 20 minutes, or until golden brown. For an added kick, lightly drizzle with additional hot sauce before serving.
Super Bowl Chili
Serves 8 – 10
2 lbs ground beef, preferably 85% lean
2 medium onions, diced fine
1 large red bell pepper, 1/2 inch cube dice
6 cloves garlic, minced or pressed
1/4 C chili powder
1 1/2 tsp ground cumin (or roughly 1 3/4 tsp whole cumin toasted and ground)
1 tsp dried oregano
1/2 tsp red pepper flakes (to taste)
1/2 tsp cayenne pepper (to taste: I didn’t use red pepper flakes so I used a teaspoon of cayenne)
3 chipotle peppers packed in adobo, chopped
2 Tbsp adobo sauce
1 28 oz diced tomatoes, preferably Muir Glen fire roasted
1 28 oz tomato puree or tomato sauce
2 15 oz cans dark red kidney beans, drained and rinsed
Salt and pepper
Shredded Cheddar or Monterey Jack Cheese
Chopped fresh tomato
Chopped green onion
Diced red onion
Heat a Dutch oven over medium high heat. Add a tablespoon of vegetable oil and brown half of the ground beef. Once the first batch of beef is browned, remove the meat keeping the fat in the pan and add the second half and brown the beef. Once all of the beef is browned, drain and reserve. Drain the rendered fat from the Dutch oven reserving two tablespoons of fat in the Dutch oven.
In the Dutch oven over medium heat, add the onions, red peppers, garlic, chili powder, cumin, oregano, red pepper flakes, cayenne, chipotle peppers and cook until the vegetables are soft, about 10 minutes. Add the beef, tomatoes, tomato puree, beans, adobo sauce, and bring it up to a simmer. Simmer with the lid ajar for an hour and a half. Remove the lid and simmer another 30 minutes, stirring occassionally, until the chili is dark and thick. If it starts to stick on the bottom stir in a little bit of water.
Poatato, Cheese & Ale Soup
1 tbsp. olive oil
1 large yellow onion, diced
2 cloves garlic, minced
1 large Idaho potato, diced (I leave the skin on…fiber!)
1 cup chicken stock
1 12. oz Ale-style beer (I used Sam Adams Summer Ale)
3/4 cup shredded jack and cheddar cheese, plus 1/2 cup for garnish
1 tsp. salt
1 tsp. smoked paprika
1 tsp. apple cider vinegar
a big handful of pretzels (for garnish)
Set a large pot over medium-high heat and add the olive oil once it’s hot. Saute the onions for 5 – 7 minutes, or until soft, then add the garlic and saute for another couple of minutes.
Add the potatoes and brown them a bit. If they start sticking, add the stock and beer and reduce the heat to medium. Let simmer uncovered for 15 minutes or so, or until the potatoes are tender.
Use an immersion blender, regular blender or food processor to puree the soup until smooth. Return to the pot and reduce the heat to low. Stir in the cheese, salt, paprika and vinegar until well-combined. Taste and adjust the seasoning as needed.
Ladle into bowls and garnish with crushed pretzels and more cheese.
1 batch brownies (boxed mix)
1/2 cup salted peanuts (if don’t have salted, add sea salt)
1 cup chopped Reese’s peanut butter cups
1 1/2 cup milk chocolate chips
1 1/2 cup creamy peanut butter
1/2 tablespoon butter
1 1/2 cups Rice Krispies Cereal
Mix brownies according to directions, and bake for 20-25 minutes in a 9 x 13 baking dish. Remove and top with peanuts and peanut butter cups, and bake for 4-6 minutes more.
While they are finishing baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over top.
Refrigerate for 2 hours before serving.
Rocky Road Cookie Pizza
1 pkg. refrigerated sugar or chocolate chip cookies in log form (it’s okay to use them, just this once!)
1/2 cup chopped salted peanuts
1 cup miniature marshmallows
1 cup semi-sweet chocolate chips
1/3 cup caramel sauce
Heat oven to 350 degrees F. Grease a 12-inch cookie sheet, and press the cookie dough onto the pan. Bake at 350 for 13-16 minutes until the “crust” is golden brown.
Remove the cookie from the oven and sprinkle evenly with peanuts, marshmallows, and chocolate chips. Drizzle with caramel sauce. Bake for another 5-10 minutes.
Cut into wedges and serve (if you’re really daring, top your pizza with a dollop of whipped cream or caramel ice cream).