There may be a chicken wing shortage for Super Bowl XLVII, but that won’t stop us from enjoying our favorite aspect of the big game – the FOOD! Crawfish season is off to a plentiful start, which is great news if you’re planning a crawfish boil this weekend. Here are a few more ideas to get you started for this weekend’s
food football fest!
Julie’s Game Day Eats:
Spinach Artichoke Dip
2 cups parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons garlic, minced
Preheat oven to 375°F.
Mix together parmesan cheese, spinach, and artichoke hearts.
Combine remaining ingredients and mix with spinach mixture.
Bake for 20-30 minutes.
Serve with crackers or chips!
Crockpot Cheese Dip
1 block (32 ounce) Velveeta Cheese
1 can (10 ounce) Rotel
1 can (10.75 ounce) cream of mushroom soup
1 pound ground beef or sausage (or a combination of both)
Brown ground beef or sausage (or both) over medium heat and set aside.
Cut up the Velveeta into cubes and place into crock pot.
Add Rotel and cream of mushroom soup and stir.
Place the crock pot on low setting for an hour.
Add the browned meat and continue to let cook for at least 30 minutes, stirring as needed.
Serve with chips!
Libby’s Game Day Eats:
Avocado & Grilled Corn Salad w/ Cilantro Vinaigrette (This is basically glorified salsa. I want to eat it with an entire bag of chips.)
Slow-Cooker Vegetarian Chili w/ Sweet Potatoes (My husband is, sadly, not a huge fan of sweet potatoes, and even he likes this!)
Soft Buttery One Hour Pretzels (Pass the mustard, please!)
Red-Hot Popcorn (Why have I never thought of this?!)
Daniel’s Game Day Eats:
First, make Classic Potato Skins:
Pierce 8 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
Then, use half of the skins for each team:
Frisco Gourmet Potato Skin (San Francisco 49ers)
Toppings: Artichokes pureed with goat cheese, garlic, fresh herbs and olive oil
Chesapeake Butter Potato Skins (Baltimore Ravens)
Toppings: Melted butter, Old Bay Seasoning, grated parmesan and chopped chives
Dad’s Game Day Eats:
Do you have a “go-to” recipe? A favorite football comfort food? What are YOU making for Super Bowl Sunday?