The Super Bowl is today, and you’re going to be hungry. When you watch a Super Bowl, there’s nothing like sitting down with an amazing spread to gorge on during the game. With food that will make the weeks of planning worth it when the Patriots face the Rams today!
I’m guessing you’re going to be eating at some point during the game, if not the entire night. Remember, for many people, the Big Game is more like the Big Gulp — a wintertime Thanksgiving for football fans, their friends and, best of all, the people who pretend to be both. So what better way to prepare for Super Sunday than by sizing up some of the most popular game-day snacks?
Tired of the same old wings recipe? Kick it up a notch with Maple Mustard Chicken wings which are sweet and spicy and go down great with your favorite beer!
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 pounds chicken wings, separated into drumettes and midsections (or flats), wing tips discarded
1/3 cup maple syrup
1/4 cup Dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon cider vinegar
2 teaspoons soy sauce
Vegetable oil, for oiling the grill
Combine the salt, pepper, and cayenne in a large container with a tight fitting lid or a large resealable plastic bag. Add the chicken and toss with your hands until evenly coated. Close the container and refrigerate at least 30 minutes and up to 2 hours.
Meanwhile, place the maple syrup, Dijon mustard, whole-grain mustard, vinegar, and soy sauce in a small, nonreactive bowl and whisk to combine; set aside.
Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Place the wings on the grate in a single layer so they are not touching (if needed, cook them in batches). Cover the grill and cook, flipping the wings occasionally with tongs, until the skin is opaque and no longer raw-looking, about 10 minutes. Brush all over with the reserved maple-mustard sauce and continue to cook, flipping and basting occasionally, until the wings are golden brown, no longer pink at the bone, and the skin is crisp, about 10 to 15 minutes more.
These slightly sweet and spicy wings are easy to eat with your fingers and go great with beer. The glaze, made from common ingredients, is a snap to throw together. Have lots of napkins on hand for sticky fingers.
Mini Wonton Tacos
1 lb 80% lean ground beef, lean
3/4 cup Pace chunky salsa, Mild
1 package Taco seasoning mix
24 Wonton wrappers
1 cup Mexican blend cheese
1/4 cup Sour cream
Heat the oven to 425°F. Press the wonton wrappers into 24 (1 1/2-inch) mini muffin-pan cups.
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir in the taco seasoning mix and 1/4 cup salsa.
Spoon the beef mixture into the wonton cups. Top with the remaining salsa and the cheese.
Bake for 5 minutes or until the wontons are golden brown and the cheese is melted. Top with the sour cream, if desired.
Chips and dip are an easy go-to snack for tailgating, but what about a cheesy pimento dip and crackers instead? This is a recipe for a mild pepper cheese dip with herbs that is a little more interesting than the usual.
4 ounces cream cheese
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon adobo sauce from canned chipotle’s
1/2 teaspoon black pepper
8 ounces sharp cheddar cheese, grated
8 ounces pepper jack, grated
4 ounces pimentos, jarred or fresh
2 teaspoons fresh dill, finely chopped
Combine the cream cheese, mayonnaise, Dijon mustard, adobo sauce, and black pepper in the bowl of an electric mixer. Mix it until totally combined (if you have a few lumps from the cream cheese, no problem; you won’t see them later!)
To make this amazing DIY bar snack recipe, begin by splitting open fresh jalapeño peppers and scraping out the seeds and veins. Separately, mix cream cheese, cooked Mexican chorizo, canned chipotle chiles, and salt and pepper to form a smooth mixture. Fill the jalapeños, then broil until hot and blistered. Serve at once, with plenty of cold beer or soft drinks.
12 jalapeño peppers
8 ounces cream cheese, at room temperature
1/2 cup minced, cooked Mexican chorizo
1 teaspoon minced canned chipotles in adobo sauce
1/2 teaspoon kosher salt
Set the oven to broil and arrange a rack in the middle. Line a baking sheet with aluminum foil and set aside.
Lay a jalapeño on your work surface so that it sits flat without rolling. Make two cuts forming a “T” by first slicing down the middle of the chile lengthwise from stem to tip, then making a second cut perpendicular to the first about 1/4 inch from the stem, slicing only halfway through the chile (be careful not to cut off the stem end completely). Carefully open the flaps to expose the interior of the chile, and, using a butter knife or small measuring spoon, scrape the inside to remove the seeds and ribs. Repeat with the remaining peppers; set aside.
Place the cream cheese, chorizo, chipotles, and salt in a medium bowl, season with freshly ground black pepper, and mix until smooth and evenly combined. Transfer the mixture to a quart-size resealable plastic bag, cut one bottom corner off to make a 3/4-inch-wide opening, and squeeze the mixture into the chiles until just filled (be careful not to overfill). Insert a toothpick widthwise through each chile to secure the flaps and filling. Place the filled chiles on the prepared baking sheet in two evenly spaced rows of six.
Broil for 4 minutes, rotate the pan, and continue to broil until the peppers are starting to char and the filling is browned and bubbly, about 4 minutes more. Remove from the oven, and remove the toothpicks if desired. Let cool for 5 minutes before serving.