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!

You’ll need…

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

How to…

  1. Start by melting butter, hot sauce, honey, and salt together in a small saucepan on medium-low heat (watch closely to prevent scorching).
  2. Place popped popcorn in a large bowl and drizzle hot sauce-butter mixture over the top.
  3. Toss to coat. Season with a little more salt and some pepper to taste.

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Homemade potato chips (food52.com)

A crispy, delicious alternative to this sideline snacking favorite.

 You’ll need…

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)

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How to…

  1. 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.
  2. Place the slices in a large bowl and cover with cold water. Swish around then drain.
  3. 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.
  4. 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.

  1. Fry the slices in small batches, careful not to overfill the pot to prevent chips from sticking together.
  2. 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.
  3. Use a slotted spoon to remove the chips. Place in a single layer on a wire rack to drain.

Alternate cooking method: Microwave

  1. Spray potato slices with an oil baking spray (olive oil spray will give them a little more flavor).
  2. Spray a microwave safe plate with a light layer of spray and place chips in a single layer on the plate.
  3. Cook small batches of ships on full power for 1-2 minutes.
  4. 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!

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You’ll need…

12 oz. chili sauce

6 oz. grape jelly – more or less to taste

1 (26 oz.) package meatballs (defrosted if frozen)

Medium saucepan

Crockpot or large saucepan

How to…

  1. 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.
  2. Mix meatballs and sauce in a crockpot or large saucepan. Stir to coat.
  3. Place crockpot or saucepan on low heat to simmer for a couple of hours until meatballs are cooked through.
  4. Serve warm.

 

Chocolate stout brownies (thekitchykitchen.com)

Flavors play together perfectly in this MVD (most valuable dessert)

 

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You’ll need…

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

How to…

  1. Preheat oven to 350 degrees F. Flour and butter a 9 x 13 inch pan.
  2. In a medium sized bowl sift together the flour and cocoa powder. Sprinkle and mix in salt.
  3. In a double boiler (or a bowl over boiling water) melt chocolate.
  4. Melt the butter in a small saucepan over medium heat, until it turns golden brown.
  5. 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.
  6. In a large bowl, beat together the eggs and sugar until thick and shiny (approx. 2 minutes).
  7. Continue beating on low while adding flour mixture and wet ingredients alternatively. Add vanilla. Do not over mix. Finally, fold in the chocolate chips.
  8. 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.

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