TOP 10 SUPER BOWL FOODS OF 2017

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The date is set, the teams are ready and the fans are waiting in desperation – It’s almost time for the Super Bowl! There are few days that we God- fearing Americans look forward to, more than the Super Bowl Sunday. It’s that glorious day of the year where excessive overeating, and screaming at your TV are totally acceptable. On Sunday, February 5th, in Houston, the New England Patriots will compete in their record – 9th Super Bowl, against Matt Ryan and the Atlanta Falcons’ top-ranked offense. While our love for the game is evident, there is another equally important component – THE FOOD!

Super Bowl Sunday is not just another televised sporting event; it’s also the second-largest day for food consumption after Thanksgiving! On Super Bowl Sunday, Americans consume an estimated 2000 calories while watching the game. It has become our duty as Americans to feast like there’s no tomorrow! While we have filled our plates with the usual chicken wings and pizza to chips and dip, 2017 brings with it a whole new array of Super Bowl snacks. Here’s a look at 2017’s top 10 game-time foods to score a touchdown this Super Bowl Sunday!

BAKED KALE – ARTICHOKE DIP IN A BREAD FOOTBALL BOWL

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Want to score a touchdown with your friends? For Game Day, bake this delicious spinach-artichoke dip in a football-shaped bread bowl. Pre-heat oven to 350 degrees F. For the bread, get three tubes of dough. Roll out the first tube into a sheet and form a football shape with the other two tubes. Toothpick the sides and trim the excess and use it for the football laces. Brush it with the egg wash. Then, blanch kale in a large pot of boiling water. Drain and pat dry on paper towels. Add the kale to a large mixing bowl. Add artichoke hearts, cream cheese, cheddar, Parmesan and garlic and season with salt and pepper. Transfer the dip to the football dough and bake for 15 to 20 mins or until it is golden and bubbly. Serve hottt!

Ingredients

  • 3 Tubes Pillsbury French bread dough
  • 1 egg for egg wash
  • 1 bunch kale, finely chopped
  • 2 cans artichoke hearts, drained and chopped
  • 18-oz. block cream cheese, softened
  • 1 1/2 cups shredded white Cheddar
  • 1/2 cups grated Parmesan
  • 1/2 cup ricotta
  • 2 cloves garlic, minced
  • Salt to taste
  • Freshly ground black pepper
  • **Recipe courtesy Delish

    NEW ENGLAND PATRIOTS’ PRETZELS

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    The New England Patriots team color jerseys are Blue, Red and Grey so those are the colors we used. Melt Royal Blue Candy Melts to cover pretzels Place them on a piece of parchment paper and melt them in the microwave. Keep stirring until the candy melts fully melt. Place a pretzel in the melted candy mixture and used a fork to cover the top area of the pretzel. When the pretzel has completely been covered, place the candy covered pretzel on a piece of wax or parchment paper to dry. Finally, drizzle blue candy melts on the Blue New England Patriots Pretzels for decoration.
    Repeat the process with Wilton Red Candy Melts. For the Grey pretzels, repeat the process with 50 Wilton Bright White Candy Melts mixed with 3 Black Candy Melts. We used 53 candy melts for covering the pretzels and 15 candy melts (14 Bright White/1 Black) in a plastic bag for the candy melt drizzle.Once the pretzels have dried, mix them up and get chompin!

    Ingredients

    • Rold Gold Pretzels – Thins
    • Rold gold Pretzels – Tiny Twists
    • Wilton Candy Melts – Royal Blue
    • Wilton Candy Melts – Red
    • Wilton Candy Melts – Black
    • Wilton Candy Melts – Bright White
    • Parchment Paper

    **Recipe courtesy twosisterscrafting.com

    >ATLANTA FALCONS POPCORN

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    The Atlanta Falcons Popcorn is a fun and delicious Football Party treat. It’s a perfect dessert for a game day football party, a Super Bowl party or an anytime special snack for a Falcons fan.
    To make the Marshmallow Mixture for the Atlanta Falcons Popcorn, melt 3 tablespoons of butter in a medium sauce pan. Once the butter is melted, add 3 cups of mini marshmallows. Stir until the marshmallows are melted. Turn off the heat as soon as the last marshmallow has melted. Make 10 cups of salted popcorn. Slowly pour the marshmallow mixture over the salted popcorn. Gently fold the marshmallow mixture in with the popcorn until the popcorn is mostly covered. The amount of marshmallow mixture you want to add is really up to your own taste. The more you add, the stickier the popcorn will be so we suggest that you add it a bit at a time, stir the popcorn and give it a taste before you add more. Leave a little bit of the marshmallow mixture for the next step.
    Now pour the popcorn onto a cookie sheet covered with foil. Drizzle a little bit of the remaining marshmallow mixture over the popcorn but do not mix it up. You will need the mixture at the top so the candy will have something to stick to. Now comes the best part, adding the candy. We used a handful of red and brown M&M Minis, a handful of red and brown Pretzel M&M’s, a handful of red and brown regular M&M’s and a handful of Nestle Toll House Dark Chocolate Chips. Once the popcorn is covered in marshmallow mixture it is time to add the candy. But don’t wait too long. You want the marshmallow mixture to still be warm and sticky. Sprinkle the candy onto the popcorn, concentrating on the areas with the most drizzled marshmallow mixture. Allow the Atlanta Falcons Popcorn to cool. Break apart into pieces and serve.

    Ingredients

  • 10 Cups of Popped Popcorn
  • 3 tbsp. Butter (Sweet Cream, Salted)
  • 3 cups Mini Marshmallows
  • M&M Minis – Red and Brown
  • Pretzel M&M’s – Red and Brown
  • Regular M&Ms – Red and Brown
  • Chocolate Chips (Dark, Semi-Sweet or Milk Chocolate)
  • **Recipe courtesy twosisterscrafting.com

    TATER TOT GRILLED CHEESE

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    It’s probably not low-carb, but definitely high in deliciousness. We are all fans of grilled cheese. There are few who can refuse a gooey, melty, cheesy delight that they are. This version is so seriously scrumptious that it needs to be made at least once a month!
    Heat a large nonstick skillet over medium heat and grease it with cooking spray. Arrange the tater tots in a rectangle, side by side on one side of the skillet. Repeat the arrangement on the other side of the skillet. With a large metal spatula, press down hard on each tater tot to form a flat, square patty, till they hold together. Cook until the bottom sides begin to crisp. Sprinkle each square with cheese and cover with a lid and cook till the cheese melts. Here comes the tricky part. Use the spatula to carefully flip one cheesy square onto the other to form a sandwich. The key is to cook the sandwich for 3-5 minutes till both sides become ultra-crispy.

    Ingredients

  • 12 frozen tater tots, defrosted
  • 1/2 c. shredded Cheddar
  • Cooking spray
  • **Recipe courtesy Delish

    BAKED POPCORN CHICKEN WITH SRIRACHA DIP

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    We all love KFC’s Popcorn Chicken, but not necessarily love the additional calories, fat and sodium. That’s why these baked chicken bites are a much healthier but equally enjoyable substitute.
    Preheat oven to 375 degrees F and line the sheet pan with parchment paper. Season chicken with salt and pepper and drizzle olive oil on it before dredging it in crushed corn flakes. Place the chicken on the sheet pan and spray with oil. Bake for around 10-12 minutes, until golden brown. Meanwhile, combine, mayo, sour cream, Sriracha and cayenne in a bowl. Serve the chicken and the dip garnished with scallions.

    Ingredients

    • 2 lb. skinless chicken breast, cut into 2-inch nuggets
    • Salt to taste
    • Freshly ground black pepper
    • Extra-virgin olive oil
    • 2 c. crushed corn flakes
    • Olive oil spray
    • 1/2 c. mayo
    • 1/2 c. sour cream
    • 1 tbsp. Sriracha
    • 1 tsp. cayenne
    • 2 tbsp. chopped scallions

    **Recipe courtesy Delish

    LOADED POTATO SKINS

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    It’s curious as to why loaded potato skins are not considered a proper dinner; after all they are a vegetable covered with meat, herbs, dairy no? Whether you serve them for dinner or party, nothing is more comforting than a crispy potato skin oozing with bacon and cheese.
    Preheat oven to 425ºF. Place potatoes in a dish and prick them with a fork all over. Microwave on high for 5 minutes and then transfer the potatoes to a sheet pan lined with parchment paper. Brush potatoes with olive oil and season with salt. Bake until tender for around 10 to 15 minutes. Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp. Transfer the bacon to a plate and reserve the fat. Once the potatoes are cool, cut in half lengthwise. Remove the skin, leaving a 1/4″ thick shell. Add skins back to the sheet pan and brush with bacon fat all over top and bottom. Bake until golden and crisp, 4 to 5 minutes on each side at a temperature of 375ºF. Sprinkle cheddar over potatoes and bake until cheese is melty. Top with bacon, spoonful of sour cream, and scallions.

    Ingredients

    • 4 russet potatoes, scrubbed and dried thoroughly
    • Extra-virgin olive oil
    • Salt to taste
    • 4 oz. bacon, cut into 1/4″ pieces
    • 1 c. Grated Cheddar
    • 1/2 c. sour cream
    • 2 scallions, thinly sliced

    **Recipe courtesy Delish

    CAULIFLOWER WINGS

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    Life is about to get a whole lot better for the vegetarians with these Cauliflower Wings. They are the ultimate veggie finger food!
    Preheat oven to 450 degrees F. Line two large baking sheets with parchment paper. For the batter, combine, flour, milk and garlic powder in a bowl. Season with salt and pepper and whisk it until the batter is smooth. Dredge the cauliflower in the batter until it is evenly coated, shaking off any excess batter. Bake until the cauliflower turns golden brown around the edge, around 20-25 minutes. For the buffalo sauce, whisk together hot sauce and melted butter and toss the baked cauliflower wings in the sauce right before serving. Serve with ranch dressing.

    Ingredients

    • 1 head of cauliflower, cut into large florets
    • 1 c. flour
    • 1 c. milk
    • 1/2 tsp. kosher salt
    • Freshly ground black pepper
    • 1 c. buffalo-style hot sauce (such as Franks)
    • 1/4 c. butter, melted

    **Recipe courtesy Delish

    CHILLI CHEESE BURGERS

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    In a large bowl, combine, ground beef, garlic, 1 tbsp. chili powder, salt and pepper and form into patties. In a large skillet over medium high heat, add vegetable oil and cook the patties for 4 minutes on each side and drain the fat. For the chili sauce, add onions to skillet and cook until soft and tender, and season it with salt. Add the remaining ground beef and cook for 6 minutes. Stir in remaining chili powder, cumin, and paprika and garlic powder and add diced tomatoes and tomato sauce. Stir all until combined. Simmer for 5 minutes and add water for your desired consistency. Put the patties to the skillet and spoon the sauce all over them. Top it off with cheddar and cover with lid to melt. Top the buns with burgers, add chili sauce, green onions and pickled jalapenos.

    Ingredients

    • 2 lb. ground beef
    • 3 cloves garlic, minced
    • 2 tbsp. chili powder
    • Salt to taste
    • Freshly ground black pepper
    • 1 onion, finely diced
    • 1 tbsp. cumin
    • 1 tbsp. paprika
    • 1 tbsp. garlic powder
    • 1 15-oz can fire-roasted tomatoes
    • 1 8-oz can tomato sauce
    • 1 c. shredded Cheddar
    • 4 burger buns
    • Sliced green onions, for garnish
    • Pickled jalapeños, for garnish

    **Recipe courtesy Delish

    CHOCOLATE CHIP COOKIE DOUGH FOOTBALLS

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    Cream butter and sugar together until light and fluffy, about 3-4 minutes and mix in vanilla extract. Add flour and mix until well combined. The dough will be thick, so add 1-2 tbsp. of water, if needed to help the dough come together. Stir in mini chocolate chips and shape balls of cookie dough about one tablespoon in size into footballs, then place on a parchment lined cookie sheet. Refrigerate the balls for about 30 minutes, or until firm. Melt chocolate candiquick in a bowl until smooth and using a toothpick or a fork, dip the footballs into the melted chocolate, then tap to remove excess. Place the balls back onto parchment lined cookie sheet to harden. Once the balls are dry, melt the vanilla candiquick and pipe it onto the footballs to create the strings. Allow to dry.

    Ingredients

    • 3/4 cup salted butter, room temperature
    • 1/2 cup dark brown sugar
    • 1/4 cup light brown sugar
    • 1/4 cup sugar
    • 2 tsp vanilla extract
    • 2 cups all purpose flour
    • 1-2 tbsp water, if needed
    • 1 1/2 cups mini chocolate chips
    • 16 oz chocolate candiquick
    • 3 oz vanilla candiquick

    **Recipe courtesy Lindsay from LifeLoveSugar

    S’MORES NACHOS

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    If you love traditional S’mores, you’re going to love these S’mores Nachos! This is possibly the most delectable and easy to make desserts, Ever! Preheat oven to 350 degrees F. In an oven-proof skillet, layer graham crackers and half the marshmallows and 2 cups of chocolate chips. Top with another layer of marshmallows and bake until the marshmallows are soft and golden, about 10 minutes. Melt the remaining chocolate chips on low heat and drizzle over the marshmallows. Serve immediately and watch them.

    Ingredients

    • 2 sleeves graham crackers, broke into thin squares
    • 30 marshmallows
    • 3 c. semisweet chocolate chips

    **Recipe courtesy Delish

    Whether you’re hosting a big gathering for Super Bowl Sunday, headed to a potluck or keeping things simple, these 10 food ideas are sure to keep your stomach filled and your heart happy. Come Sunday, we will all do our duty as Americans – eat good food and watch the Super Bowl!

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