The Super Bowl: a day of competition (on the field and in the living room); cheerleaders and commercials; and of course, the super bowl party necessity, drinks and food. So, the food: a filling variety of dishes whose sole purpose is to help my guests soak up the drinks of the day, as well as a means of negotiation to keep the kids “somewhat” under control (as in you both get your own wings, now stop fighting and watch the game)! These four dishes are my favorite, go-to dishes for Super Bowl Sunday. Simple and healthier than some other options out there, these will make any party a success! Enjoy!
Crisp and juicy chicken wings with two sauces
I love sticky and spicy chicken wings and the Super Bowl feast would not be complete without them. This version is easy to make and, since the wings are baked rather than fried, it’s even “mostly” healthy for you. To make it even easier, you can make the BBQ Sauce the day before, then just warm it up before tossing it with the wings.
2 to 3 pounds chicken wings
1 tablespoon extra-virgin olive oil
1/8 teaspoon sea salt
1/4 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
Grandpa Al's lip smacking BBQ sauce (http://www.examiner.com/article/it-s-grillin-time-grandpa-al-s-lip-smacking-bbq-sauce)
Hot wing sauce – 1 bottle Louisiana hot sauce, 2 tablespoons unsalted butter
- Preheat oven to 400 degrees.
- Wash and pat dry the chicken wings. In a large bowl, toss with spices and olive oil.
- Lay the wings flat onto a baking sheet and bake for 30 minutes or until the chicken is crispy and cooked through, turning wings over once about halfway through cooking. While chicken is cooking, make the sauces. To make the hot sauce, simply empty the contents of the hot sauce into a small sauce pan and add butter. Stir until butter is melted and incorporated into the hot sauce.
- Separate the chicken into two batches. Toss one with the BBQ sauce and the other batch with the hot wing sauce. Serve warm with celery sticks and ranch dressing.
Sensational 7-layer dip
Spicy, creamy, and very filling, this is the perfect dip for soaking up drinks at a party. And by using black beans and ground turkey, it’s one that don’t even need to feel guilty about eating! Serving tip: While it’s incredibly easy to just make the entire dish in a large casserole dish, another option is to spread the dip out into several small crocks or ramekins. That way, the gooey goodness of the dip can be placed at various strategic locations around the party room.
1 15 oz. can low sodium black beans
1/2 cup fresh (1 ear) or frozen corn kernels (if using frozen, then defrost and drain off the excess water)
1 pound ground turkey or lean ground beef
1 packet McCormick's low sodium taco seasoning
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 6 oz. package sour cream
1 small can (4 oz.) herdez or other salsa casera type salsa
1 cup fresh and easy Guacamole (www.examiner.com/article/fresh-and-easy-guacamole)
shredded romaine lettuce
- Preheat oven to 350 degrees. Drain and rinse the black beans in a collinder. In a 9x9 inch, or similar size casserole dish, add the beans and the corn. Sprinkle with a little sea salt and pepper and mix.
- Brown the ground turkey and add the spice packet according to directions. Allow to cool slightly and add on top of the black bean mixture.
- Sprinkle the cheese over the turkey mixture and place casserole dish in the oven for about 15 to 20 minutes, or until it is cooked through and the cheese is bubbly.
- Remove from oven and add a layer of sour cream. Spread it evenly over the top of the mixture. Add the salsa as the next layer over the sour cream.
- Evenly spread the guacamole and top with the shredded lettuce. Serve with sliced veggies and tortilla chips and dig in!
Addicting sweet and spicy mixed nuts
These are so simple, yet pack a punch. Paired with a beer or margaritas, they are the perfect, sweet, salty, and spicy treat everyone needs to cheer on their team. They are also the perfect weapon for throwing at over-zealous fans of the opposing team.
1/8 teaspoon sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 teaspoon ground cumin
2 tablespoons light brown sugar
8 oz. unsalted cashews
8 oz. unsalted almonds
Preheat oven to 400 degrees. In a large bowl, combine all ingredients. Spread evenly over a baking sheet. Bake for about 10 minutes or until the brown sugar is melted and you can smell the aroma of warm mixed nuts toasting. Remove from oven and allow them to cool before serving. Serve with plenty of beer!
Easy and elegant fruit and cheese platter
Every party I have every thrown has always included a fruit and cheese platter. It is a simple, inexpensive, and versatile dish to serve. Mix up the fruits and cheeses to serve your family tastes, but these are my go-to, palate-friendly, ones. Almost everyone at the party will like at least of these combinations on a cracker. So, mix it up and have some fun!
1 wedge sharp blue cheese, such as a blue stilton or Roaring 40s
1 wedge Gruyere
1 wedge smoked Gouda or applewood smoked mozzarella
1 cluster of red grapes
1 pear, cored and thinly sliced
½ apple, cored and thinly sliced, Fuji or pink lady apples work well here
4 or 5 fresh or dried figs, thinly sliced
On a large serving platter, set out the three wedges of cheeses towards the center. Using a serrated or cheese knife, slice off a few pieces of each cheese. Place the knife near the wedge for the guests to then serve themselves! Arrange the fruit around the different wedges. Sprinkle grapes throughout. Some great flavor combinations to try are pear, with fig, and gruyere or blue cheese; apple, with gruyere and cracker; and applewood smoked mozzarella with fig and pear. Enjoy!