By: Stacy Thompson
At the writing of this blog, I may be really, really happy about the competitors involved in Super Bowl LI (if it’s the Packers/Patriots) or just looking forward to a good game. But for many people, the biggest game in the National Football League doesn’t signify the game between the two best teams, but something much greater, much more lasting. Not just the commercials, my friends, but the food served before, during and after the big event!
Ideal Super Bowl commercials generally include a monkey, kid or Clydesdales (Career Builder/Monkey Office, The Force/Mean Joe Green/Like a Girl, and pretty much every Budweiser commercial ever, most of all the post-911 tribute). The commercials keep us in our seats through the breaks in play and sometimes are more entertaining than the game itself. Regardless, the food can bring a good game home or take minds off of the fact that the next football competition is many, many Sundays away…
So, without further ado, here are some suggestions for your Super Bowl menu:
CRISP AND SPICY SNACK MIX
- 2 cups crisscross of corn and rice cereal (such as Crispix)
- 1 cup tiny pretzel twists or sticks
- 1/2 cup wheat crackers (such as Wheat Thins)
- 1/2 cup cheddar crackers (such as Cheez-It)
- 1 1/2 tablespoons butter, melted
- 1 tablespoon ginger stir-fry sauce (such as Lawry’s)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- Cooking spray
- Preheat oven to 250º.
- Combine the first 4 ingredients in a bowl. Combine butter, stir-fry sauce, powder, cumin, and salt; drizzle over cereal mixture, tossing to coat. Spread mixture into a jelly roll pan coated with cooking spray. Bake at 250º for 30 minutes or until crisp, stirring twice.
HOT ARTICHOKE – CHILI DIP
- 1 (14 oz.) can artichoke hearts, drained & chopped
- 1 c. grated Parmesan cheese
- 1 c. mayonnaise or salad dressing
- 1 (4 oz.) can diced green chili peppers, drained
- 1/2 cup shredded Parmesan cheese
- Triscuit crackers or tortilla chips for dipping
- In a small bowl stir together artichoke hearts, Parmesan cheese, mayonnaise and chopped chili peppers. Transfer artichoke mixture to a casserole dish.
- Bake, uncovered, in a 350 degree oven about 20 minutes. Top with shredded parmesan cheese and broil until browned.
- Serve warm with crackers or tortilla chips.
- 1 lb. ground beef (season with salt/pepper)
- 1 medium onion, diced
- 1/2 large green pepper diced
- 1/2 large red pepper diced
- 1 can rotel – Mexican flavored diced tomatoes with chilies
- 1 can black beans
- 1 small can tomato paste
- 1 can dark beer
- 4 tablespoons ground chili powder
- 2 tablespoons cumin
- 1/2 square Bakers unsweetend chocolate
- Garnish—sour cream, shredded cheddar cheese, green onions
- Serve with or without rice
- Brown beef, peppers, and onion. Drain off any grease.
- Stir in the rest of the ingredients. Add the beans last.
- Bring to a boil, and reduce heat to VERY low.
- Cook with the lid off for an hour. Then cook 1 hour with the lid on. Can be cooked in a slow cooker on low heat for 2 hours.