Enjoy the Super Bowl with tasty party food

 

The teams have been decided — the Kansas City Chiefs and Philadelphian Eagles.

Even though the Green Bay Packers aren’t in the game, there are plenty of reasons to watch the Super Bowl on Sunday, Feb. 9.

To begin with, there are all the new commercials being broadcast during the game. And, perhaps more importantly, there’s all the food that comes with watching the Super Bowl.

Now is the time to think about the menu for your Super Bowl party.

In keeping with the teams, you could serve barbecue for Kansas City and a cheesesteak for Philly.

Kansas City barbecue is noted for its thick, sweet and tomato-based sauce that often incorporates a tangy element. It’s also known for its “burnt ends” — crispy, flavorful pieces of meat.

The Philly cheesesteak is served on a crusty on the outside, soft on the inside, roll filled with thin-sliced beef and cheese, usually provolone, American or even Cheez Whiz, served with or without grilled onions.

Of course, you can’t go wrong with traditional favorites such as chicken wings, pulled pork sandwiches, chili, pizza or a hearty stew.

Make tacos or enchiladas, or try sheet pan quesadillas. Try sliders instead of offering full-sized sandwiches or make a huge sandwich that you cut into pieces for serving.

Instead of burgers, try miniature meatball sandwiches.

Make your own potato chips, but instead of the traditional thin chip, create a more robust snack with thick-cut potatoes. A hot oven will help crisp them on the outside while retaining a soft interior.

There are plenty of traditional favorites to serve with your chips, such as sour cream and chives or artichoke and spinach dips, hummus and salsa, but there are plenty of other varieties to try as well.

And don’t forget to incorporate the team colors in your tablescape. The Chiefs’ colors are red and gold while the Eagles sport green and white.

Whatever you do, have fun. After all, the Super Bowl is a chance to serve party foods with a special flair.

Following are some football-favorite recipes from www.foodnetwork.com.

 

Chicken Enchilada Sliders

2 tablespoons olive oil

1/2 yellow onion, diced

1 jalapeño, minced

1 10-ounce can red enchilada sauce

3 cups cooked, shredded chicken

2 cups shredded cheeses such as cheddar, Monterey Jack or chihuahua

12 slider rolls, cut in half horizontally

2 tablespoons unsalted butter, melted

2 cloves garlic, minced

Cotija cheese

Cilantro, chopped, for serving

Heat olive oil in a pan over medium heat, then add onion and jalapeño. Cook about five minutes, until just softened. Add enchilada sauce, lower the heat and simmer five minutes, stirring occasionally. Add chicken and toss to combine.

Put the bottom half of the slider buns in a baking dish. Sprinkle half the cheese over the buns, then spread the chicken mixture on top followed by the remaining cheese. Place the top half of the buns back on top.

Place  butter and garlic in a small bowl and microwave 30 seconds, until butter is melted and garlic has softened. Brush the tops of the buns with the garlic butter and sprinkle with cotija cheese.

Loosely tent the baking dish with foil and bake in a 350-degree oven, covered, for 15 minutes. Uncover and bake five minutes, until tops are golden brown.

Garnish with chopped cilantro and more cotija cheese and serve.

 

 

Pizza Bagel Bites

8 plain mini bagels

1 cup pizza sauce

8 ounces shredded mozzarella

24 pepperonis, cut in half

Lay bagels, cut side up, on a parchment lined baking sheet. Add a spoonful of pizza sauce to each bagel, spreading it in an even layer. Divide cheese evenly between the bagels and top with pepperoni.

Bake in a 425-degree oven about 12 minutes, until cheese is melted.

Garnish with fresh parsley and grated Parmesan, if desired, and serve.

 

 

Air Fryer Potato Skins

2 baking potatoes

1 teaspoon olive oil

1/2 teaspoon salt

For potatoes:

2 tablespoons salted butter

1 teaspoon salt

1 teaspoon garlic powder

1/4 teaspoon Worcestershire sauce

1 squeeze lemon juice

3/4 cup shredded cheese

For serving:

1/2 cup sour cream

3 tablespoons scallions, chopped

Prick a few holes in potatoes, then coat with olive oil and salt. Place potatoes in air fryer basket and air fry at 350-degrees for 30 minutes. Flip the potatoes and air fry 20 minutes more, until fork tender. Cool until you can handle them.

Cut the potatoes in quarters and scoop out most of the potato, leaving the skin with about 1/4 inch of potato.

Melt butter and mix with salt, garlic powder, Worcestershire sauce and a squeeze of lemon juice. Brush all sides of the potato skins with the garlic butter, then place, skin-side down, in air fryer basket. Top with shredded cheese.

Air fry at 350 degrees for 10 minutes, until cheese is golden and bubbly. Serve topped with sour cream and chopped scallions.

 

 

Glazed Garlic and Honey Chicken Wings

4-1/2 pounds chicken wings, whole or sectioned

8 garlic cloves, minced

1/2 cup chicken stock

1 tablespoon cornstarch

1 tablespoon rice vinegar

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup honey

1 teaspoon ground ginger

1 teaspoon red pepper flakes

Place chicken wings on a baking rack that’s coated with cooking spray and place in a foil-lined sheet pan. Sprinkle wings with salt and pepper on each side. Bake in a 425-degree oven or air fryer for 40 minutes, until crispy and brown.

Over medium high heat, cook rice vinegar and garlic until garlic has softened, then add honey, ginger and pepper flakes. While that heats, mix the cornstarch and chicken stock together until dissolved, then add to the honey. Stir until thickened. Remove from the heat.

Place chicken and sauce in a bowl and toss to coat. Reserve any leftover sauce in a bowl for dipping.

 

 

Pasta Salad Skewers

8 ounces tortellini, uncooked

20 mozzarella balls

10 ounces cherry or grape tomatoes, halved

20 small slices salami or pepperoni

20 leaves fresh basil

Cook tortellini according to package directions. Drain and cool.

Thread tortellini, mozzarella, tomato halves, salami and fresh basil onto skewers.

You can serve skewers on their own or with your favorite sauce or dressing, such as pesto, ranch dressing or creamy herb yogurt dressing, for dipping.

If making skewers ahead, cover tightly with plastic wrap and store in the refrigerator.

 

 

Baked Parmesan Crusted Chicken

1 pound chicken tenders or chicken thigh filets, cut into 2 to 3 pieces each

1/2 cup flour

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

2 eggs

1 cup panko breadcrumbs

1/2 cup shredded Parmesan cheese, optional

Pour flour onto a plate or in a shallow bowl and season with salt, pepper and garlic powder. Mix well.

Crack eggs into another shallow bowl and beat with a fork or whisk.

Combine panko breadcrumbs and Parmesan cheese in a third plate or shallow bowl.

Dip chicken thigh filets in the flour, then the egg and finally the breadcrumbs, making sure they are well coated on all sides. Lay on a parchment-lined baking sheet.

Bake in a 440-degree oven for 10 minutes, until they start to brown on top. Flip and bake five minutes, until cooked through and golden on the outside.

Serve with your favorite sides and dipping sauces.

 

 

Corn Dip With Cream Cheese

1 large poblano pepper

1 teaspoon olive oil

10 ounces roasted corn

1/2 cup salsa

1/2 cup mayonnaise

1/2 cup Greek yogurt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon chili lime seasoning

1 teaspoon ground pepper

1 teaspoon salt

8 ounces cream cheese

2-1/2 cups freshly shredded mozzarella cheese

1-1/2 cups freshly shredded sharp cheddar cheese

Green onion, chopped, for garnish

Place poblano on preheated grill and smoke until blackened on one side. Turn and blacken the other side. Remove from grill, place in a heat-proof bowl, cover with plastic wrap and let sit for five to 15 minutes.

Rinse pepper under cool water, and rub the blackened skin off. Remove stem, seeds and ribs, and slice and dice.

Place cast iron skillet on grill or stove to heat.  Add olive oil and corn and warm. Add salsa, seasonings, mayo, yogurt, cream cheese and cheeses. Stir to combine, and add the smoky poblano.

Remove pan from grill and add green onions. Serve with tortilla chips and veggies.

 

 

Buffalo Mac and Cheese

2 cups shredded mozzarella cheese or other creamy, well-melting cheese

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/2 cup hot sauce

1-1/2 cups macaroni

1 cup heavy cream

1/2 cup milk

1/2 cup crumbled blue cheese

Place mozzarella cheese in a six-inch round dish along with garlic powder and black pepper. Mix well.

Add hot sauce and mix well, then add pasta and mix again. Use a spoon to even out the surface.

Pour in cream and milk, then use a spoon to ensure all pieces of macaroni and cheese are submerged.

Bake in a 350-degree oven for 30 minutes. Remove from the oven, mix gently, then bake in a 400-degree oven for 15 minutes.

Remove from the oven, top with crumbled blue cheese, and rest for at least 10 minutes before serving.

 

 

Sheet Pan Ground Beef Quesadillas

1 pound ground beef

10 burrito-sized tortillas

3 tablespoons taco seasoning

15 ounces black beans, drained and rinsed

15 ounces canned corn, drained

4 ounces green chiles

1 cup Mexican cheese, shredded

1 tablespoon unsalted butter

For toppings: Sour cream, guacamole, salsa, diced tomatoes, avocado slices, olives, jalapenos, hot sauce, queso, bell peppers and green onions

Heat a medium skillet over medium-high heat. Add ground beef and cook until browned. Remove from heat and drain the grease.

Stir taco seasoning into the beef and let cool 10 minutes.

In a large mixing bowl, stir together beef, corn, black beans and green chilis. 

Lay two tortillas in the middle of a 9-by-13-inch baking sheet that’s been coated with cooking spray. Continue laying six more tortillas around the edges, making sure half of each tortilla hangs off the edge.

Add beef mixture and spread evenly. Sprinkle with cheese.

Place two tortillas on top of the mixture. Fold over the tortillas hanging off the edge. Melt butter and spread it on top of the quesadilla.

Place a second pan on top of the quesadilla to hold the tortillas down. Bake in a 425-degree oven for 15 minutes. Remove the top baking pan and bake five minutes, until the tortillas are golden and crispy.

Cool a couple of minutes, cut into rectangles and serve.