Our Ultimate Super Bowl Recipe Roundup!
Football fan or not, the Super Bowl is a national excuse for a good time.We thought we’d help put a winning spin on your big game party (and keep those skinny jeans fitting just right!) Here’s a round up of a few of my favorite snacks from some of my go-to food blogs!
Buffalo popcorn (sweettreatsmore.com)
Game winning combo!
10-12 Cups popped popcorn (here’s a simple way to pop the perfect popcorn on your stove)
4 Tablespoons butter
2 Teaspoons Frank’s RedHot sauce (or your favorite wing sauce)
1 Tablespoons honey
1/2 Teaspoon salt
Slotted spoon and large, sturdy pot for frying
- Start by melting butter, hot sauce, honey, and salt together in a small saucepan on medium-low heat (watch closely to prevent scorching).
- Place popped popcorn in a large bowl and drizzle hot sauce-butter mixture over the top.
- Toss to coat. Season with a little more salt and some pepper to taste.
Homemade potato chips (food52.com)
A crispy, delicious alternative to this sideline snacking favorite.
3 Medium russet potatoes
Approx. 1 Liter safflower or canola oil for frying (approx. 33 ounces)
Sea salt to taste (also try pepper, or cayenne pepper for extra kick!)
Porcelain or mandoline slicer (or a very sharp knife and expert slicing skills)
- Thinly slice the potatoes into rounds using a porcelain or mandoline slicer (always use the guard!) on 1.3mm setting. (The trick to achieving optimal crispiness is getting the slices REALLY thin. You can use a knife but remember, the thinner the better.
- Place the slices in a large bowl and cover with cold water. Swish around then drain.
- Place the slices in a single layer on a towel then roll up to dry lightly. To prevent slices from turning brown, keep rolled up until you’re ready to cook.
- To fry the chips, heat a sturdy pot with the safflower or canola oil to 350 degrees F (180 degrees C).
Tip: if you don’t have a cooking thermometer, put a single kernel of popcorn in the oil. It will pop when the temp approaches 350 degrees F.
- Fry the slices in small batches, careful not to overfill the pot to prevent chips from sticking together.
- Fry until light golden brown (1-2 minutes) and the bubbling of the oil slows. The frantic bubbling means there is still moisture in the chips, so don’t take them out too early or they’ll be soggy.
- Use a slotted spoon to remove the chips. Place in a single layer on a wire rack to drain.
Alternate cooking method: Microwave
- Spray potato slices with an oil baking spray (olive oil spray will give them a little more flavor).
- Spray a microwave safe plate with a light layer of spray and place chips in a single layer on the plate.
- Cook small batches of ships on full power for 1-2 minutes.
- Remove plate carefully, it will be very hot!
To season, toss your chips into a large bowl with seasoning swirling and flipping to coat evenly.
Cocktail meatballs (themerrythought.com)
An instant crowd pleaser, your guests will huddle around the bowl!
12 oz. chili sauce
6 oz. grape jelly – more or less to taste
1 (26 oz.) package meatballs (defrosted if frozen)
Crockpot or large saucepan
- Stir chili sauce and grape jelly together in a small saucepan over medium heat. Give the sauce a taste to decide if you need more jelly.
- Mix meatballs and sauce in a crockpot or large saucepan. Stir to coat.
- Place crockpot or saucepan on low heat to simmer for a couple of hours until meatballs are cooked through.
- Serve warm.
Chocolate stout brownies (thekitchykitchen.com)
Flavors play together perfectly in this MVD (most valuable dessert)
1 Cup all purpose flour
1/4 Cup unsweetened cocoa powder
1/2 Teaspoon Kosher salt
3 1/2 oz. semi sweet chocolate
8 Tablespoons butter, browned
1/2 Cup stout (or any dark beer) or cold coffee
4 Eggs, at room temp
1 Cup white sugar
1 Cup brown sugar, packed
2 Teaspoons vanilla extract
1 Cup semi-sweet chocolate chips
A double boiler or a heat-resistant bowl you can use to melt chocolate
- Preheat oven to 350 degrees F. Flour and butter a 9 x 13 inch pan.
- In a medium sized bowl sift together the flour and cocoa powder. Sprinkle and mix in salt.
- In a double boiler (or a bowl over boiling water) melt chocolate.
- Melt the butter in a small saucepan over medium heat, until it turns golden brown.
- Remove chocolate from heat and add the brown butter scraping the pan to get the brown bits (this prevents it from overcooking). Mix in the beer.
- In a large bowl, beat together the eggs and sugar until thick and shiny (approx. 2 minutes).
- Continue beating on low while adding flour mixture and wet ingredients alternatively. Add vanilla. Do not over mix. Finally, fold in the chocolate chips.
- Pour into prepped pan. Bake on center rack for 40-45 minutes.
Note: Allow brownies to cool completely before cutting to ensure they set completely. They will have a slightly fudge-like consistency. If you don’t like them that way, cook for an extra 5-10 minutes.