Game Day Grub: 6 Easy Super Bowl Recipes
There’s nothing like sitting down for the big game with loved ones. In preparation for the Super Bowl, we thought we would share some easy recipes that will go great with enjoying the game!
Turkey and Veggie Chili
This recipe is not only delicious but also a “set it and forget it” option that doesn’t take much effort. You could also hold the turkey if you wanted just a veggie option.
Directions: (this can be done in a crockpot or on the stovetop)
Ingredients:
Step 1 Heat oil in a skillet over medium heat on the stovetop. Add turkey; cook and stir until evenly browned (6 to 8 minutes). Stir in onion and green pepper; cook until tender. (Transfer this mixture to either a large pot on the stovetop or into the crockpot and then continue with Step 2)
Step 2 Add water; mix in tomatoes, corn, and kidney beans. Stir in the chili seasoning packet.
Step 3 If on the stovetop: Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes. If in the crockpot: Turn on high heat, cover, and leave for 3-4 hours.
Step 4 (optional) Serve and top with desired toppings—such as shredded cheese, sour cream, avocado, and/or corn chips.
1 ½ teaspoons olive oil
1 pound ground turkey (or beef if you prefer—also can leave the meat out if looking for a veggie option)
1 onion, chopped
1 green pepper, chopped
2 cups water
2 (28-ounce) cans of canned crushed or diced tomatoes
1 can of sweet corn
2 (16-ounce) cans of canned kidney beans, drained and rinsed (I like mixing 1 can red and 1 can light)
1 packet of chili seasoning mix
½ teaspoon salt
½ teaspoon ground black pepper
Toppings (optional): shredded cheese, sour cream, avocado, corn chips
Seven Layer Dip
Essentially a taco in a dip, this is sure to be a hit at your Super Bowl gathering. Serve with tortilla chips or Fritos for dipping!
Directions:
Step 1 In a small bowl, stir together the sour cream and half the jalapeño (about 1 tablespoon). Season with salt and pepper. In another small bowl, coarsely mash the avocado, lime juice, and the remaining 1 tablespoon of jalapeño, then season with salt and pepper.
Step 2 In a small saucepan over medium-low heat or in a microwave, warm the refried beans with the cumin. Season with salt and pepper.
Step 3 Spread the beans on a platter with a rim or lip. Top evenly with the cheese, followed by the olives, avocado mixture, and salsa. Top with dollops of jalapeño-sour cream and sprinkle with crumbled Fritos, scallions, and cilantro. Serve with tortilla chips.
Ingredients:
¾ cup sour cream
1 jalapeño, finely chopped (about 2 tablespoons)
Salt and black pepper
2 medium ripe avocados
2 tablespoons freshly squeezed lime juice (from 1 lime)
1 (16-ounce) can refried beans
1 teaspoon ground cumin
1 cup freshly grated Cheddar (about 4 ounces)
1 cup sliced black olives (about 4 ounces)
¾ cup good-quality, store-bought red salsa, fresh or jarred and any heat level (drained if watery)
½ cup Fritos or corn nuts, crumbled
¼ cup thinly sliced scallions (about 2 scallions)
¼ cup tightly packed cilantro leaves
Tortilla chips, for serving
Snowman Snack Board
This one is a simple crowd-pleaser and may be a good conversation piece too!
Directions:
Step 1 Begin to lay the 4-inch round brie, a 3-inch round Danish Camembert and a 2-inch round Chèvre spreadable goat cheese to create the snowman shape in the center of your wood board.
Step 2 For the snowman’s hat, lay a Ritz snowflake cracker with 8 red beet crackers from Trader Joe’s stacked on top of it. Wait to decorate the rest of the snowman until after you arrange all of the snacks around it.
Step 3 Arrange the red, green, and light-colored snacks around the snowman so the colors are spread aesthetically across the board,
Red foods: raspberries, red grapes, salami, pepperoni, red apple slices, dried cranberries, sun-dried tomatoes, pomegranate seeds, beet crackers, and some pepper jelly in a little white serving bowl.
Green foods: green apple slices, snap peas, green olives, green pear slices, dried salted edamame, green grapes, and cornichons.
Light-colored foods: Ritz snowflake crackers, cracker-cut Gouda cheese slices, coconut cashews, macadamia nuts, Horizon star-shaped cheese slices, and some honey in a little white serving bowl.
Step 4 For the eyes, mouth, and buttons on the snowman, lay pomegranate seeds. For the nose, lay a baby carrot.
Step 5 For the scarf around the snowman’s “neck”, twist two salami sticks together and laid it over the space where the top two round cheeses connect, pressing the ends behind the snowman’s “neck”. I also used two salami sticks for the arms and pressed them into the sides of the 3-inch round cheese in the center, letting them stick out and kind of up to look like arms.
Ingredients:
4-inch round brie cheese
3-inch round Danish Camembert cheese
2-inch round Chèvre spreadable goat cheese
Ritz snowflake crackers (1 for the snowman’s hat and several more spread out on the board)
Beet Crackers from Trader Joe’s (8 for the snowman’s hat and the rest spread out on the board)
Pomegranate seeds (9 for the snowman’s eyes, mouth, buttons and then a bowlful on the board)
1 baby carrot (for snowman’s nose)
4 salami sticks (for the snowman’s scarf and arms)
Raspberries
Red grapes
Salami slices
Pepperoni slices
Red apple slices
Dried cranberries
Sun-dried tomatoes
Pepper jelly
Green apple slices
Snap peas
Green olives
Green pear slices
Dried salted edamame
Green grapes
Cornichons/mini pickles
Gouda cheese, cracker-cut slices
Coconut cashews
Macadamia nuts
Star-shaped cheese slices (I used Horizon pre-cut, but you could cut your own with a mini star cookie cutter)
Honey
Feta Dip with Artichokes
Directions:
Step 1 Preheat the oven to 350 degrees F.
Step 2 In a medium bowl, stir together the artichoke hearts, feta, mayonnaise, Parmesan, pimientos, and garlic until thoroughly combined.
Step 3 Transfer the mixture to a small casserole or glass pie plate and bake, uncovered, for 20 to 25 minutes, or until lightly browned. To serve, place the dish on a larger platter and surround it with pita chips.
Ingredients:
1 (14-ounce) can artichoke hearts, drained and finely chopped
5 ounces feta cheese, crumbled
¾ cup mayonnaise
½ cup grated Parmesan
1 (2-ounce) jar pimientos, drained and diced
2 cloves garlic, minced
Sea salt pita chips, for dipping
Hawaiian Roll Sliders
Directions:
Step 1 Make caramelized onions: In a large skillet over medium, heat oil. Add onions and season with salt. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Let cool slightly.
Step 2 Preheat oven to 350°. Make poppy butter topping: In a medium bowl, combine butter, poppy seeds, garlic, and Worcestershire.
Step 3 Make sliders: Split slider buns in half horizontally and place the bottom halves on a baking sheet. Spread mayo in an even layer on the bottom layer of slider buns, then top with half the ham. Top with Swiss, then the remaining ham. Spread ham with honey mustard and onions and close sandwiches. Brush poppyseed dressing on the tops of the buns until all buns are coated.
Step 4 Bake until cheese is melty and buns are golden, 10 to 12 minutes.
Ingredients:
For caramelized onions:
2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
Kosher salt
For poppy butter topping:
4 tablespoons melted butter
1 tablespoon poppy seeds
2 cloves garlic, minced
1/2 teaspoon Worcestershire sauce
For sliders:
12 mini Hawaiian rolls
¼ cup mayonnaise
¼ cup honey mustard
2 lb deli sliced ham
1 lb sliced Swiss cheese
Rotel Dip
You can substitute the beef for a turkey burger or add black beans, diced jalapeños, or olives, depending on preference.
Directions:
Step 1 Set a large skillet over medium-high heat on the stovetop. Brown and crumble the ground beef, and drain the fat.
Step 2 Add the cooked ground beef to the slow cooker, cube the Velveeta, and add on top of the beef.
Step 3 Pour over the can of Rotel and sprinkle over the chili and garlic powder. Stir.
Step 4 Place the lid on the slow cooker. Cook on HIGH for 2 hours or until the cheese is melted and the dip is hot.
Step 5 Keep on warm while serving.
Ingredients:
1 lb ground beef
16 ounces Velveeta cheese (this is the smaller box)
2 (10-ounce) cans of Rotel® diced Tomatoes with Green Chiles (do NOT drain)
2 teaspoons chili powder
1/4 teaspoon garlic powder
For serving:
Corn chips
Chopped cilantro optional
Equipment Needed:
Slow Cooker – 4 quart or larger