Get in the Super Bowl spirit with themed foods

 

There’s plenty to celebrate Sunday, Feb. 8, when the New England Patriots and the Seattle Seahawks play in the Super Bowl — even if you’re not a fan of either team or even football.

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 lobster rolls or clam chowder for the Patriots and salmon burgers or creamy hot dogs for the Seahawks.

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 maybe 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 Patriots colors are blue, red, silver and white while the Seahawks colors are navy, electric green and grey.

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.purewow.com.

 

Beer Cheese Dip

1/2 teaspoon extra virgin olive oil

1 tablespoon finely minced shallot

1 teaspoon finely minced garlic

12 ounces beer lager or pilsner

8 ounces cream cheese

2 cups shredded sharp cheddar cheese

2 cups shredded mild cheddar cheese

For garnish:

Green onion

Shredded cheese

In a medium pot, heat extra virgin olive oil over medium heat. When hot, add shallot and garlic and cook one minute, stirring frequently.

Add beer and bring to a boil. Lower heat to medium low, slowly add cream cheese and stir constantly until cream cheese is melted.

Slowly add cheddar cheeses, stirring until melted. Serve immediately or keep warm in a slow cooker.

 

Slow Cooker Corn and Jalapeno Dip

4 slices bacon, diced

4-1/2 cups corn kernels, frozen, canned or roasted

2 jalapenos, seeded and diced

1/2 cup sour cream

1 cup shredded pepper Jack cheese

1/4 cup crumbled cotija cheese

Kosher salt

Freshly ground black pepper

8 ounces cream cheese, cubed

2 tablespoons chopped fresh cilantro leaves

Heat a large cast iron skillet over medium high heat. Add bacon and cook six to eight minutes, until brown and crispy. Transfer to a paper towel-lined plate and set aside.

Place corn, jalapenos, sour cream, pepper Jack cheese and cotija cheese into a 6-quart slow cooker. Season with salt and pepper. Stir until well combined. Top with cream cheese.

Cover and cook on low heat two hours.

Uncover, stir until cream cheese is well combined. Cover and cook on high heat 15 minutes.

Serve immediately, garnished with bacon and cilantro, if desired.

 

Buffalo Chicken Dip

3 cups shredded cooked chicken

8 ounces reduced-fat cream cheese, softened, cut into 1-inch cubes

2 cups shredded part-skim mozzarella cheese

1 cup plain Greek yogurt

1 cup hot sauce

1/2 cup crumbled blue cheese

1/2 cup thinly-sliced green onions

Optional toppings: Blue cheese, green onions, and/or hot sauce

In a large mixing bowl, stir ingredients together until well combined.  Transfer mixture to an 8-by-8-inch or 9-by-9-inch baking dish and spread into an even layer. Bake in a 350-degree oven for 20 to 25 minutes, until warmed through and dip starts to brown around the edges.  Sprinkle with your desired toppings and serve warm.

To make in a crockpot, stir all ingredients together in the bowl of a slow cooker until combined.  Cook on low for two to three hours, until cheese is melted. Sprinkle with desired toppings and serve warm.

 

Slow Cooker Spinach and Artichoke Dip

2 14-ounce cans artichoke hearts, drained and chopped

10 ounces frozen chopped spinach, thawed and squeezed dry

1 cup sour cream

1 small onion, diced

2 cloves garlic, crushed

3/4 cup freshly grated Parmesan cheese

3/4 cup milk

1/2 cup crumbled feta cheese

1/3 cup mayonnaise

1 tablespoon red wine vinegar

1/4 teaspoon freshly ground black pepper

8 ounces cream cheese, cubed

Place artichoke hearts, spinach, sour cream, onion, garlic, Parmesan, milk, feta, mayonnaise, vinegar and pepper into a slow cooker. Stir until well combined. Top with cream cheese. Cover and cook on low heat two hours.

Uncover and stir until cream cheese is well combined. Cover and cook on high heat 15 minutes.

Keep warm as long as two hours.

 

Mini Apple Cinnamon Tarts

1 sheet frozen puff pastry, thawed

1 large egg

1 tart-sweet apple, cored

2 tablespoons unsalted butter, melted

1/2 teaspoon vanilla extract

1 tablespoon demerara sugar, plus more for sprinkling

1 teaspoon cinnamon, plus more as needed

Pinch of kosher salt

On a lightly floured surface, roll out puff pastry sheet to flatten slightly. Using a paring knife, cut pastry into six squares. Use the knife to score a 1/2-inch border around the inside of each square. Dock all over inside the border with a fork. Place puff pastry pieces on a parchment-lined baking sheet. Chill in the refrigerator.

In a small bowl, whisk egg with one tablespoon water. Set aside.

Cut apple into 1/8-inch-thick slices. In a medium bowl, mix together butter, vanilla extract, sugar, cinnamon and salt. Add apple slices and toss to coat. Taste, adding more cinnamon as desired.

Remove puff pastry from the fridge. Brush edges with egg wash. Arrange a few of the apple slices on each square, keeping them inside the border as much as possible. Sprinkle generously all over with demerara sugar. Chill in the refrigerator eight to 10 minutes.

Bake in a 400-degree oven 30 to 35 minutes, until puffed and deep golden. Cool slightly before serving.

 

Baked Mac and Cheese Bites

1 pound small elbow pasta

3 tablespoons unsalted butter

1 small onion, minced

2 garlic cloves, minced

1/4 cup flour

2-1/2 cups whole milk

1/4 teaspoon cayenne pepper, optional

Salt

Freshly ground black pepper

2 cups grated white cheddar cheese

2 cups grated yellow cheddar cheese

Bring a large pot of salted water to a boil. Add elbow pasta and cook according to the package instructions seven to nine minutes. Drain.

In a large pot, melt butter over medium heat. Add onion and sauté four to five minutes, until translucent. Add garlic and cook one minute, until fragrant.

Sprinkle flour into the pot and stir to combine. Cook two minutes, stirring constantly. Add milk and whisk well to combine. Bring to a simmer over medium-low heat, stirring occasionally. Season with cayenne pepper, salt and pepper.

Remove pot from the heat and stir in white cheddar and 1-1/2 cups yellow cheddar until cheese is melted.

Stir in cooked pasta and mix until evenly coated with the sauce. Scoop 1-1/2 to two tablespoons mac-and-cheese mixture into each cavity of two mini-muffin pans coated with cooking spray.

Sprinkle a few pieces of yellow cheddar on top of each cup. Bake in a 375-degree oven 17 to 20 minutes, until cheese is melted and bites are golden.

Cool 15 minutes before unmolding and serving hot or at room temperature.

Store leftovers in an airtight container in the refrigerator for as long as two days.

 

Seattle Cream Cheese Dogs

1/4 cup unsalted butter

1 Walla Walla or other sweet onion, thinly sliced

4 ounces cream cheese

4 hot dogs or your favorite sausages

4 hot dog buns

1 cup sauerkraut

Brown mustard

Melt butter in a skillet over medium heat. Add onion and cook 15 minutes, until softened and deep brown.

Warm cream cheese in a separate small skillet over low heat until very soft.

Grill hot dogs on a preheated grill or grill pan until well browned. Lightly grill hot dog buns on both sides.

Spread warm cream cheese on toasted buns, add hot dogs and top with onions, sauerkraut and mustard.

 

 

Salmon Burgers

1-1/2 pounds skinless salmon fillets, cut into 1-inch cubes

1 bunch green onions, minced

1 clove garlic, minced

Zest and juice of 1 lemon

1/2 cup chopped fresh parsley

1 cup chopped fresh dill

1 tablespoon Old Bay seasoning

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

For burgers:

3 tablespoons coconut oil or other neutral oil

4 whole wheat hamburger buns

2 cups coleslaw

Place salmon in a food processor and pulse until it resembles ground meat. Transfer to a medium bowl.

Add green onions, garlic, lemon zest and juice, parsley, dill, Old Bay, salt and pepper. Stir to combine. Divide mixture into six even pieces, about six ounces each, and form into round patties roughly the size of the buns.

Heat oil in a large skillet over medium heat. Add patties and cook seven to nine minutes per side, until golden brown and fully cooked through. Drain patties on paper towels to remove excess oil.

Place a patty on each bun and top each with 1/2 cup coleslaw. Serve immediately.

 

 

Boston Cream Blondies

For blondie base:

1 cup flour

1 teaspoon baking powder

1/8 teaspoon salt

3/4 cup light brown sugar

1/3 cup butter softened

1 teaspoon vanilla extract

1 egg room temperature

For custard:

6 tablespoons sugar

1-1/2 cups milk

1/2 teaspoon vanilla extract

3 egg yolks

4-1/2 tablespoons cornstarch

For ganache:

1/4 cup semi-sweet chocolate chips

1/4 cup heavy whipping cream

1 tablespoon corn syrup

Combine flour, baking powder and salt in a small bowl.

Cream sugar, butter and vanilla. Add  egg. Stir in flour mixture. Press into an 8-by-8-inch pan that’s lined with parchment paper. Bake in a 350-degree oven 20 to 22 minutes, until lightly browned. Cool completely.

Over medium heat, combine milk and three tablespoons sugar. Bring just to a boil.

In a small bowl, whisk egg yolks with remaining sugar and vanilla. Add cornstarch and stir until completely mixed and smooth. Slowly add one cup hot milk to the yolks and stir well. Pour yolk mixture back into the pot and whisk continuously over medium heat until thickened. Cool in the pot for about 10 minutes, stirring every five minutes. Spread custard over prepared base and refrigerate until completely cooled. Once cooled, cut into squares.

Bring heavy cream and corn syrup just to a boil in the microwave. Add chocolate chips and let sit five minutes without stirring. Whisk until completely smooth.

Drizzle over squares and let cool. Refrigerate until serving.

 

 

Easy Clam Chowder

4 slices bacon, diced

2 tablespoons unsalted butter

2 cloves garlic, minced

1 onion, diced

1/2 teaspoon dried thyme

3 tablespoons flour

1 cup milk

1 cup vegetable stock

2 6.5-ounce cans chopped clams, juices reserved

1 bay leaf

2 russet potatoes, peeled and diced

1 cup half and half

Kosher salt

Freshly ground black pepper

2 tablespoons chopped fresh parsley leaves

Heat a large stockpot or Dutch oven over medium-high heat. Add bacon and cook six to eight minutes, until brown and crispy. Transfer to a paper towel-lined plate, reserving one tablespoon fat in the pot.

Melt butter in the stockpot, then add garlic and onion and cook two to three minutes, stirring frequently, until, about 2-3 minutes. Stir in thyme one minutes, until fragrant.

Whisk in flour one minute, until lightly browned. Gradually whisk in milk, vegetable stock, clam juice and bay leaf and cook one to two minutes, whisking constantly, until slightly thickened. Stir in potatoes.

Bring to a boil, then reduce heat and simmer 12 to 15 minutes, until potatoes are tender.

Stir in half and half and clams and cook one to two minutes, until heated through. Season with salt and pepper. If soup is too thick, add more half and half until desired consistency is reached.

Serve immediately garnished with bacon and parsley, if desired.

 

 

Mini Lobster Roll

1/3 cup mayonnaise

Zest and juice of 1 lemon

1 tablespoon Dijon mustard

1-1/4 pounds cooked lobster meat, diced

3 celery stalks, diced

1 bunch scallions, sliced

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill

Kosher salt

Freshly ground black pepper

4 tablespoons unsalted butter, melted

16 mini brioche hot dog buns or rolls

Chives, for garnish

In a medium bowl, whisk together mayonnaise, lemon zest, lemon juice and mustard. Stir in lobster meat, celery, scallions, parsley and dill and season with salt and pepper.

Heat a large skillet over medium heat. Working in batches, brush melted butter onto both sides of the hot dog buns, then place in the hot pan. Toast two minutes, until golden brown on both sides.

Fill each bun with lobster salad. Serve immediately, garnished with chives.