A week from today, homes across the country will host Super Bowl parties. And Super Bowl parties of course mean Super Bowl food.
Preparing some quick and easy appetizers and food entrees will help the cook who is uncertain as to what to create for their guests, and planning and prepping in advance will give time to enjoy the day’s festivities.
The Super Bowl is a national treasure and I would like to share a quick history of its beginnings.
History.com gives these facts to readers:
“The Super Bowl is an enormously popular sporting event that takes place each year to determine the National Football League (NFL) champion. Millions of fans gather around televisions on a Sunday in January or February to celebrate this de facto national holiday. Broadcast in more than 170 countries, the Super Bowl is one of the most-watched sporting events in the world, with elaborate halftime shows and new commercials adding to the appeal. Though the NFL officially formed in 1920, the Super Bowl wasn’t played until more than 40 years later. In 1960, a group of businessmen who wanted to own football franchises—but were denied by the NFL—launched an alternative league, known as the American Football League (AFL). For several years, the NFL and AFL were rivals, competing for fans, players and support. Then, in 1966, owners negotiated an agreement to merge the leagues by 1970. In Super Bowl I, the NFL champion Green Bay Packers defeated the AFL champion Kansas City Chiefs, 35-10, on January 15, 1967, at the Los Angeles Memorial Coliseum. Although ticket prices averaged $12, the game was not a sellout—the only non-sellout in the game’s history. The game drew 61,000 fans and was televised by CBS and NBC.”
For many of us the game is important, but the halftime show, commercials and food may edge into first place. I like to make easy, simple finger foods and possibly a pot of chili or soup to serve to my guests. But here are a few of my personal favorites that you may like to try for the Big Game.
The Super Bowl is an uplifting experience leading up to the holidays of Valentine’s Day and Easter, and the coming of spring. We celebrate all these milestones with foods that celebrate the day’s event. In cooking, I am of the belief that there is no right or wrong way. Cooking is all in the wonderful flavors and the unique food creations you, the cook, are able to achieve in your home kitchens.
Andy Reid, the head coach of the Kansas City Chiefs and a foodie said this:
“If you like chocolate cake and eat a piece, and then you have one dangling in front of your face, you’re probably gonna want to eat that too. That’s how you feel about the Super Bowl. That is the chocolate cake with the ultimate frosting.”
As always, I could not agree more!
Jacqueline Iannazzo-Corser is a contributing writer to The Monroe News, writing about food and recipes. She is a chef, co-owner of Public House and an adjunct professor of culinary arts at Monroe County Community College. She can be reached at [email protected].
Artichoke and Spinach Dip
Serves 16 to 20
- 18 oz. package cream cheese (softened to room temperature)
- ½ Cup of Sour cream
- 1/2 Cup of Mozzarella cheese
- 1/2 Cup Cheddar Cheese
- 4 tbsp. fresh or dry basil chopped
- 2 tbsp. Garlic in a jar or fresh minced
- Salt & Pepper to Taste
- 1-30 oz. can or jar of Artichoke Hearts chopped and drain in colander.
- 2 Cups of fresh or frozen Spinach chopped
- 1/4 Cups of Parmesan Cheese
- 1/4 Cups Romano Cheese
- Preheat your oven to 350 degrees
- Butter or oil a baking dish.
- In a medium bowl combine the softened cream cheese and sour cream until smooth
- Add the mozzarella and cheddar cheese, minced garlic, and salt & pepper to taste, mix together.
- Add the artichoke hearts and spinach.
- Transfer the dip mixture to the oiled baking dish and top with your Parmesan and Romano cheeses.
- Bake 30 minutes until bubbling and golden.
- Remove and serve with assorted chips, crackers, or Crusty bread.
Easy & Quick Breaded Shrimp
- 2 Pounds of peeled and deveined Shrimp
- Olive Oil
- Cocktail Sauce
- Bread Crumbs
- Creamy Horseradish Sauce optional
- Parchment paper
- Preheat oven to 350 degrees
- Line a sheet pan with parchment paper set aside
- Rinse shrimp and drain excess water in a colander
- In a medium bowl pour ¾ cup of Italian Bread Crumbs (more if desired)
- Place a few shrimp at a time and cover with bread crumbs then place them on the lined sheet pan.
- Once all shrimp are covered with the bread crumbs sprits shrimp with olive oil.
- Bake shrimp for 15 to 20 minutes.
Note: The bread crumbs will crumble off somewhat, that is expected, sprinkle additional over shrimp while on the sheet tray before baking.
Cream Cheese & Pepper Jelly Spread
Serves 10 to 15
- 3 Bricks of Cream Cheese
- 2 Jars of Tabasco Pepper Jelly or Store Brand
- Crackers or Chips
- Using a hand or table top mixer blend together cream cheese and tabasco together until creamy.
Note: When blended with the cream cheese you will find this mixture not highly spicy. I describe it as a light hint of pepper. I found the store brand of pepper jelly in the jelly & jam sections of the grocery store. I believe you will find the Tabasco brand with the tabasco products.
I place the dip in the middle of the platter surrounded with chips or crackers.
Baked Ham and Turkey Sliders
- 1 package (12 count) Hawaiian Rolls
- 1/3 cup whole grain mustard
- 1/3 cup mayonnaise
- 2 tablespoons honey
- 10 oz. of sliced turkey
- 10 oz. of sliced ham
- 8 to 10 Slices of Swiss cheese
- 4 tablespoons butter, melted
- Preheat oven to 350 degrees.
- Lightly grease a 9×13 baking dish with cooking spray or use parchment paper, set aside.
- Mix mayonnaise, honey, and mustard together and set aside.
- Cut the Hawaiian Rolls, lengthwise
- Then place ham, turkey, and cheese on each sandwich.
- Melt butter and honey together and pour over sandwich before baking.
- Baked for 15 minutes then remove.
- Place sliders on platter feature mayonnaise and mustard mixture for dipping.
Note: Use your unique flair when creating baked sliders. Use different sauces and serve with pickles, olives, and homemade chips. Also, different meats are permitted. You can double or triple this recipe depending on guests.
Makes 9 to 10 Cups
- 7 unpeeled medium potatoes (about 2 pounds)
- 2 quart’s ice water
- 5 teaspoons salt
- 2 teaspoons garlic powder
- 1-1/2 teaspoons celery salt
- 1-1/2 teaspoons pepper
- Oil for deep-fat frying
- Using a vegetable peeler-peel & cut potatoes into thin slices.
- Then place potatoes in a large bowl; add ice water and salt. Soak them for approximately 30 minutes.
- Drain potatoes; place on paper towels and pat dry.
- In a bowl, combine the garlic powder, celery salt and pepper and set aside.
- In a pot heat 1-1/2 inches of oil to 375°.
- Fry potatoes in small amounts until golden brown, 4 to 5 minutes stirring frequently.
- Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
Note: These chips are delicious because they are home made. Pair them with any dipping sauce homemade or store bought. I suggest purchasing a deep fry thermometer for accuracy.