Superbowl Sunday is less than 2 weeks away, February 3. Ravens vs. the 49ers. I don’t care much about the actual game, the teams, the Harbaugh coaches or the half time show. I am completely infatuated with the party food. (My love of Super Bowl commercials ranks a close second……)
So far, we don’t have an invite to any party, large or a small. But, just because, I have prepared a list of my favorite football party recipes.
Pulled Pork Bar-b-cue
I love pulled pork. It’s my go to choice at steakhouses and southern style bar-b-cue joints. I’ve never successfully made pulled pork. I’ve never been able to get the sauce “just right” or the pork “fork tender”. But now I don’t have to stress about it, I have found a solution.
Kunzler’s Pulled Pork Bar-b-cue. Sold in 5 lb. containers (at Johnnies, of course!), this pulled pork is amazing. Both tender and delicious. I like my bar-b-cue smokey with a side of sweet, and this sauce fits the bill.
What is football without wings, and Johnnies carries a variety of wings: regular, boneless, breaded, non-breaded, seasoned, unseasoned, cooked and/or uncooked. Personally, I’ve tried and loved the (fully cooked, breaded, unseasoned) Boneless Wing Dings. You save time and mess because they are heat and eat. Or, as I like to call it, cHeat and eat. As some of the wings are unseasoned, Johnnies carries a variety of sauces to customize your wings. Everything from Honey BBQ and Roasted Garlic, to Hot and Spicy and downright Toxic. You want it, they got it!
Johnnies is the place for shrimp, whatever your needs.
I recommend using Johnnies’ Wild Texas Shrimp. These are I.Q.F. (individually quick frozen) Shrimp. The shrimp are separate and loose in the bag, as opposed to being frozen in one solid block, allowing you to thaw the exact amount needed.
For a superbowl party, steamed shrimp is my obvious choice. It’s quick and easy, and it falls under my husband’s area of responsibility.
Per pound of shrimp, add a cup of water, a 1/2 cup of apple cider vinegar and 2 T. old bay seasoning to a large pot. Bring to a boil. Add shrimp. Cook shrimp until tails begin to curl (a few minutes) and remove from pot. We like to season with additional Old Bay seasoning before serving.
Meatballs are quick and easy to serve to a hungry crowd.
Johnnies offers several different brands of meatballs. Each brand is a bit different in composition. Some are all beef, some are a combo of beef and pork or a combo of beef and turkey. Johnnies offers varying sizes of meatballs, both 0.5 oz and 1.0 oz. Whether you smother them in sauce or serve on a roll topped with onions, they are mighty tasty and a trusted crowd pleaser.
Chips and Dip
The possibilities for chips and dip are endless. French Onion Dip, Salsa, Buffalo Chicken Dip, 7 Layer Dip, Guacamole, Artichoke Dip, Nacho Cheese Sauce/dip…..you get my drift. And, how to choose just one? I saw a recipe online for a Jalapeno Popper Dip. As I love poppers, I thought I would give this one a try.
Jalapeno Popper Dip
3 slices bacon
2 jalapenos, seeded and diced (Make sure you use gloves when working with raw jalapenos!!)
2 (8-ounce) packages cream cheese, softened
1/2 cup plain Greek yogurt
1 cup shredded Mexican blend cheese
2 (4-ounce) cans green chilies
1 teaspoon garlic powder
1 tablespoon Frank’s Red Hot (I love Frank’s Red Hot, you can use it in so many ways…..)
- Preheat oven to 375.
- Cook bacon in a small saute pan until almost brown. Add in the diced jalapeno and cook until soft. Remove from heat and set aside. If you wish, drain off excess grease.
- In a medium bowl, combine softened cream cheese, yogurt, 1/2 cup Mexican blend cheese, green chilies, garlic powder and Red Hot, stirring to combine. Add in the bacon and jalapenos. Spoon into an 8×8 baking dish.
- In a small bowl, combine bread crumbs and remaining seasonings. Pour melted butter over the top and mix well. Spread evenly over the dip. Bake for 20 minutes, or until brown and bubbly.
I don’t even know what to call the next item. I found it on Pinterest and it was too interesting to pass up. It’s a bowl. It’s a bowl you can eat. It’s an Edibowl. (Get it….it’s edible and it’s a bowl.) I think I just coined a phrase. I’m sure it’s about to go viral!!!
2 large egg whites
8 cups of snack mix (i.e. chex mix or pub mix)
Preheat the oven to 325. Beat the egg whites and 2 T. water in a large bowl with a mixer until slightly stiff peaks form. Add the snack mix and toss until evenly coated.
Generously coat a 3-quart ovenproof bowl with cooking spray and place the snack mix in it. Crumple a large sheet of foil and mold into a bowl shape about one-third the size of the 3-quart bowl. Coat the outside of the foil bowl with cooking spray and press into the snack mix to make a well in the middle, forming the snack mix into a bowl shape.
Place the bowl with the foil into the oven and bake until the snack mix sets, 30 minutes. Remove from the oven and let cool slightly, 5 minutes. Carefully remove the foil. Cool 30 more minutes, invert the edible bowl onto a plate and cool completely.
Beer and Beverages
More than likely, if you’re headed to a Superbowl Party, you’ll probably be having a drink or two. Why not create a signature beverage for the evening? One of my favorite, refreshing drinks, is a Beergarita. It’s refreshing and better than any ready made Margarita Mix that I have tried. It’s a drink even the “I don’t drink beer” person will love.
Beergarita: makes 1 beergarita
1 can of Bud Light Lime (or light beer)
1 shot of tequila
1 shot of triple sec (the magic ingredient in my humble opinion)
1/2 shot of Roses’s Sweetened lime juice
1 Tablespoon frozen Limeade (optional)
Fill a large glass with ice. Pour some of the beer over the ice. Add the shots of tequila, triple sec and lime juice. Add the limeade and top with the remaining beer. (You might not be able to fit the entire bottle of beer in the drink unless you use a really large glass.)