As we all know game day is always filled with great food, drinks, fun company, and a game. While this is about the recent Super Bowl, you can make these foods for any type of game. They’re fun and (most of them) you can eat them with your hands. I always provide the half time meal and some other snacks, but people always bring a treat as well. I’d like to share with you a variety of foods that were served – all delicious!
My Buffalo Chicken Dip:
- 1 lb trimmed, cleaned chicken cutlets
- 1 package cream cheese (thawed)
- 3 tablespoons of your favorite BBQ sauce (mine is Sweet and Spicy Famous Daves)
- 20 dashes of your favorite hot sauce (I used Franks), divided
- 5 tablespoons Ranch dressing
- salt and pepper
- 1 tablespoon garlic powder
- 1 tablespoon papricka
- 1 teaspoon chili powder
- 1 cup shredded nacho or cheddar cheese
- a zip-lock bag
Preheat your oven to 350. You can either use a disposable square aluminum pan to make this or a glass pyrex that is about 8″ x 8″. First, lets get our chicken marinating. Dice your skinless breasts into about 1 inch pieces. Put them in the zip-lock bag. Add 1/2 your hot sauce (or more depending on how spicy you like it) along with salt, pepper, garlic powder, chili powder, and barbecue sauce. Making sure all of the air is out of the bag, zip it closed. Mush all of the ingredients around making sure that all the chicken pieces are fully coated in the marinade. Let this sit in the refrigerator while you complete the next steps
Next, take your softened cream cheese and spread it evenly on the bottom of the pan. Add your ranch dressing and 10 dashes (or more) of the hot sauce. With the bottom of a tablespoon, spread the mixture evenly over the cream cheese. Bake it until it starts to bubble – about 10 minutes.
Now you can take your marinated chicken out of the fridge and spread it over the ranch and hot sauce spread. Finally, top with your shredded cheese and bake until it’s bubbly, about 15 minutes.
Once it’s done serve with some scoops! This dip is super easy to make and is a real crowd pleaser. Everyone was raving about it and it takes no time to make. If you don’t like spicy, this can easily be a barbecue chicken dip instead and leave out all the spicy stuff.
Next up we have Dana & Deans Greek Layer Dip. I liked this because it was a bit different than what most people would make as a layer dip. Usually it’s a greasy taco dip – but this felt ok to eat because it was made with good ingredients.
Here’s what you’ll need:
- 1 package of pre-made hummus (or make your own!!)
- 1 cucumber cut in quarters, then sliced
- 1 cup crumbled feta cheese
- 1 cup calamata olives
Take a round serving dish, about 10 inches in diameter and spread the hummus evenly in it. Next, make a layer of cucumbers. Then add your crumbled feta on top. Finally decoratively add your olives on top. They brought over pita wedges to go with it, which I though was perfect! You can take a package of pita bread and cut them up like a pizza pie to make your wedges. Then drizzle with olive oil and season with salt and pepper. Heat in the oven until toasted. I didn’t take a picture of it, so for the first time I am posting a stock image…aahh!!! This wasn’t far from what their dip looked like (except there weren’t tomatoes on top – but I think that’s a nice addition!)
This was a fresh feeling dip that tasted delish! Thanks Dana and Dean – bravo!
My friend Jenn has been coming to my Super Bowl parties since they began (when it was just me and her) and every time she makes that same great appetizer – mini meatballs. They are really mindless to make since you just throw the 3 ingredients in the slow cooker and let them simmer all day! Here’s what you do – buy a huge bag of frozen mini meatballs. Put them in the slow cooker with 1 bottle of chili sauce and 1 jar of grape jelly. Mix the ingredients together and let it cook on low for 5 hours. They come out juicy, soft and full of flavor – eat with a toothpick!
Finally, its half time. I usually use my slow cooker and make pulled pork, but this year I wanted to change things up. I wanted to create a taco bar, but not with your usual ground beef. Instead I made shredded chicken two ways – lime and chipotle. I served it with soft and hard taco shells, shredded cheese, shredded lettuce, grilled corn and jalapeno salsa, sour cream and fresh guacamole.
For the chicken:
- 2 5-7lb roasting chickens
- 1 can chipotle peppers in adobo
- 4 tablespoons garlic powder, divided
- 1 head of garlic, divided
- 1 tablespoon ground cumin
- 2 limes
- Salt and Pepper
Preheat your oven to 375. Wash your chicken, leaving the skin on. For the lime chicken, cut up 1 lime into quarters and stuff them inside along with 3 cloves of garlic. Under the skin use 3 cloves of chopped garlic and rub it under it as well as the cumin powder. With the remaining lime, cut into quarters and squeeze the juice of them under the skin and on top. Sprinkle 2 tablespoons of garlic powder on the skin along with salt and pepper. Put the bird in your roasting pan with about 2 inches of water in it and the squeezed lime wedges. Cook until the popper pops. If you don’t have a popper, then insert your meat thermometer until it reads 750.
For the second, chipotle chicken, take 3 whole chipotle peppers from the can and stuff them in the bird along with 3 whole garlic cloves. Rub a few tablespoons of the chipotle adobo sauce under the skin along with 3 chopped cloves of garlic. Rub the skin of the chicken with additional chipotle sauce, remaining garlic powder, salt and pepper. Add water to your pan and put it in the oven.
(I left the skins on to keep my chickens as moist and flavorful as possible. If you are a health fanatic, then you can take it off first – but beware, your chicken can become dry.)
I had to cook my chickens separately since I have a small oven, but to save time and if you have the space, cook both at once!
Once they’re out – it’s time to shred.
Let your chickens sit for about 20 minutes before shredding since they will be extremely hot. Once cooled, with two forks, start shredding your chicken. I only shredded the white meat and saved the rest for my home made chicken soup. I also made chicken salad for lunch with the remaining meat.
After the meat was shredded, I added some additional seasoning to it. The lime chicken got more lime juice and garlic powder and the chipotle chicken got a little more adobo sauce and garlic as well. I set this aside and heated it back up for about 15 minutes, covered, once it was time to eat it.
To serve with it I made a grilled corn, jalapeno, and onion salsa. On your grill, or grill pan, put 4 ears of corn on there, sprinkled with some salt, 1 large jalapeno and 1/2 of a red onion. Put the corn on first, since it will take longer to cook and you will need to turn them constantly to evenly heat them. Let your onion get nice grill marks and you jalapeno should char.
Once your vegetables are finished, take your jalapeno and peal the skin off, slice open and take the seeds out as well. Chop it up into fine pieces. Chop your onion up as well. With the corn, stand it up, holding the top part, take your knife and cut the kernels off.
Mix the corn, jalapeno, and onion together. Take a 1/2 of a lime and squeeze the juice in along with a generous sprinkle of salt. Mix together and garnish with lime wedges.
The tacos were fun to make and were a definite crowd pleaser. You can make any flavor of chicken you’d like — maybe barbecue, or honey chili pepper. Pick your chicken and add your toppings!
Next up were potato skins. It is a long process, but is worth the work in the end.
Here’s what you’ll need:
- 10 potatos
- 2 cups shredded cheddar cheese
- 1 bunch green onions, finely chopped
- 3/4 lb bacon
- 2 tablespoons butter, melted
- sea salt
Take your washed potatoes and prick them all the way around with a fork. Place them in a preheated 400 degree oven and let them back for about an hour, or until a fork can easily go through them. Once they are done, let them cool before handling. Once cooled, cut them length wise. In a large bowl scoop out the center potato filling, leaving about 1/4 inch of potato on the skin.
While your potatoes are cooking, prepare your bacon. In a large skillet, cook your bacon until crispy. Lay on a paper towel to drain. Once cooled, use a knife, or your hands to break the bacon in to little bacon bits. Set aside.
Arrange the skins, skin side up on baking sheets. Brush melted butter on the skin and sprinkle cracked sea salt on top. Let them cook for an additional 15 minutes. When they’re finished lay them skin side down. and sprinkle your shredded cheese on top along with the bacon bits.
I cut most of them in half, since I had a bit of a crowd over. Put these in the oven for another 20 minutes, or until cheese is melted. Take them out and sprinkle with chopped green onions. These were traditional skins, but you can put whatever you want in them. Last year I put avocado on top. You can put chili, or buffalo chicken – go crazy! These were topped with sour cream as well! Don’t waste the inside potatoes – save them and mash them up for a dinner side.
Lastly, we have Emily’s Spinach Baked Ziti. What I love about Em is that she always sends me her recipes and they’re not just a link from a website, but a home made, full of love, type of recipe – with her own little notes and approximations. Here is her recipe:
- 1 box whole wheat pasta (I prefer pene or rotini)
- 1 bag fresh baby spinach
- 3 cloves garlic minced (I really like garlic, can use less)
- 24oz fat-free cottage cheese
- ¾ C reduced fat mayonnaise (I use the kind with olive oil)
- 3 C part skim shredded mozzarella cheese
- ½ tsp black pepper
- 1 TBS Oregano
- 1 TBS Thyme
- ½ TBS basil
- ¼ C + grated cheese
- 1 Jar tomato sauce of choice (I prefer a low sodium tomato-basil sauce)
*Pre-heat oven to 350
*Cook pasta according to package but keep it al dente as when you bake it the noodles will continue to cook – which can get too soft/soggy if over cooked
*In food processor chop spinach (to save time you can also use frozen chopped spinach – you will need to cook that)
*In large bowl mix the cottage cheese and mayonnaise together – add garlic. If using fresh minced garlic brown in a pan with 2 TBS olive oil or use 1TBS jarred minced garlic. Mix until well combined. Add the black pepper, oregano, thyme and basil and mix until well combined. Add 1 ½ C mozzarella cheese & 1/4 grated cheese. Add the spinach and mix until the spinach is evenly distributed.
*When pasta is done cooking, drain.
*Add a splash of tomato sauce to the bottom of the pan. Mix the pasta with the cheese/spinach mixture & the sauce however best able. I typically will add half the pasta to the dish, half the cheese/spinach and half the sauce and mix until well distributed. Then add the other half and mix everything again.
*Sprinkle the remaining 1 1/2C of shredded cheese on top & sprinkle grated cheese if you choose.
*Cover with tin foil and bake for 30mins. Remove tin foil and bake for another 10mins.
***The measurements of the mayonnaise and dry spices are approximate. I use 3 heaping spoons of mayonnaise which I estimate to equal anywhere from ¾-1C.
This dish is good for you and still has that comfort food feeling. It was a perfect addition to half time and everyone loved it. This is one of my new faves!
So there you have it – a day of fun and fantastic food. I don’t even thing people came over to watch the game – it’s more about the food over here! =) What’s your favorite, dip, taco filling, and ziti?