Friday Recipe Open Thread: Super Bowl Favorite Snack Recipes

JeffreyW's Awesome Nachos

JeffreyW’s Awesome Nachos

By request, I’m posting some snack recipes.

It’s almost Super Bowl Sunday, when you sit down to stuff your face with favorite snack foods, drink beer and watch the Super Bowl Commercials.  I think there is some football in there somewhere.

It has become a tradition to repost these recipes, some of my favorites. I’ve added JeffreyW’s Hot Wings to the group. Click here for his deep fried wings (pictured above) and Bleu Cheese Dip. For all his Hot Wing variations, click here.

You can’t go wrong with nachos – easy and easy to pile high with your favorites ingredients.


Here’s a kinda healthy version: Black Bean and Corn Nachos, recipe here.

JeffreyW gets creative with his pizzas, here , herehere  and if you want to see them all, here (the man does love a good pizza).

For something a little different, Buffalo Chicken Dip recipe is here.

Now it’s your turn, what are you planning on making this Sunday and more importantly what beer are you serving?  Do you make chicken wings or buy them from a favorite place? Most importantly, Broncos or Panthers?

Tonight’s featured recipes – one traditional, one a bit more creative:

Quick and Easy Chili

  • 1 lb ground beef
  • 3-5 Jalapenos finely chopped (depending on heat)
  • 1/2 green pepper chopped
  • 1/2 sweet onion chopped
  • 2 cloves of garlic crushed and chopped
  • Lg. can V8 Juice
  • 2 cans kidney beans drained and rinsed
  • 1 can Original Ro-Tel
  • 2 Tbsp chili powder
  • 1 Tsp cumin
  • 1/2 Tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp paprika

Brown ground beef and drain. Saute jalapenos, green pepper, onion and garlic. In large pot combine all ingredients bring to boil. Lower heat and simmer, covered for at least 30 minutes.

In my house we serve chili with fritos and shredded cheddar, layered in a bowl – fritos, chili, cheese and more fritos.

Slow Cooker instructions:  Following instructions above, add everything to slow cooker, cook on high for 15 minutes, reduce heat to low and let simmer for 6 to 8 hours.

Also, if you are serving at a party, you can cook in large pot above for 30 minutes and then transfer to slow cooker on low or warm to keep it hot during the festivities.

Looking for a little more kicked up chili? Check out JeffreyW’s Chorizo Chili here.

And my favorites to take to a party:

Basic Tortilla Pinwheels

  • 1 (8 ounce) package whipped cream cheese
  • 10 (10 inch) flour tortillas
  • 1/2 cup green onions, chopped
  • 1/4 cup black olives, chopped (optional)
  • 3/4 cup chopped ham slices

You spread the ingredients on the tortillas, roll them up and slice them into 1 inch pinwheels. Couldn’t get much easier.

So how do we add some dazzle? Flavored tortillas and a variety of fillings.

Here are some ideas I had:

Jalapeño & Cilantro Tortillas and Black Bean Tortillas

  • Cream Cheese
  • Pickled jalapenos
  • Sliced green chilies
  • Turkey
  • Salsa
  • Black olives
  • Shredded cheddar cheese

Roasted Red Pepper Tortillas and Sun-dried Tomato & Basil Tortillas

  • Cream cheese mixed with crushed roasted garlic
  • Spinach
  • Pepperoni
  • Grated Parmesan

=============

What will you be doing during the big game? What are some good beers/drinks to have on hand? Have any fun snack recipes to share? Don’t be shy, I’m always looking for something new and unusual. 

I will have a Bixby/Scout update this weekend! And I have the makings for a post on how to overcome the winter cooking blues (when I really need to have some lighter, fresher dinner ingredients about this time of  year).






56 replies
  1. 1
    David 🎅🎄Merry Christmas🎄🎅 Koch says:

    Mmmmm, that looks tasty.

  2. 2
    cain says:

    Now that I’m local, how does one get an invite to each this stuff? :)

  3. 3
    rikyrah says:

    Anyone tried cauliflower buffalo wings?

  4. 4
    WaterGirl says:

    Photo at the top is gorgeous! But where’s my Scout photo? :-)

  5. 5
    SiubhanDuinne says:

    @rikyrah:

    cauliflower buffalo wings

    Cannot comprehend. Please to explicate.

  6. 6
    Roger Moore says:

    @SiubhanDuinne:

    Cannot comprehend. Please to explicate.

    I think she omitted the scare quotes from “wings”.

  7. 7
    JR says:

    @rikyrah: Is this like americanized pakora?

  8. 8
    Schlemazel says:

    I love Rumaki
    1/4 lb chicken livers, trimmed and rinsed
    1/4 cup soy sauce
    1 tablespoon finely grated peeled fresh ginger
    2 tablespoons packed light brown sugar
    1/2 teaspoon curry powder
    12 canned water chestnuts, drained and halved horizontally
    8 bacon slices (1/2 pound), cut crosswise into thirds
    wooden toothpicks

    Cut chicken livers into 24 (roughly 1/2-inch) pieces. Stir together soy sauce, ginger, brown sugar, and curry powder. Add livers and water chestnuts and toss to coat. Marinate, covered and chilled, 1 hour.
    While livers marinate, soak toothpicks in cold water. Drain when you are ready to make the rumaki
    Remove livers and chestnuts from marinade and discard marinade. Place 1 piece of bacon on a work surface and put 1 piece of liver and 1 chestnut in center. Wrap bacon around liver and chestnut and secure with a toothpick. Make the remaining rumaki in same manner.
    Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and livers are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes. Serve immediately.

  9. 9
    Mary G says:

    I don’t usually watch the Superb Owl. The commercials are online and I have no interest in Justin Timberlake. Now, Prince’s SB show, I might re-watch that again, if I can find it on U-tube.

  10. 10
    Schlemazel says:

    The other snack I find addictive’

    1⁄2 cup brown sugar
    1 tablespoon mustard
    1⁄4 lb sliced bacon cut each strip in half

    Preheat oven to 400 degrees F.
    Add bacon and toss to coat.
    Mix the mustard and brown sugar in a medium bowl then add the bacon and mix until the bacon is coated.
    Line a baking sheet with aluminum foil or parchment paper.
    Place a cooling rack on the lined baking sheet.
    Put bacon on rack use your fingers to spread any remaining sugar mixture left in the bowl, and roast in oven for 20-30 minutes. You may need to flip the pieces after 20 minutes if the bottoms are not getting done as well as the tops, use tongs.

  11. 11
    Mike in NC says:

    What will you be doing during the big game?

    Not watching the Stupor Bowl.

  12. 12
    SiubhanDuinne says:

    @Schlemazel:

    That. Sounds. FanfuckingTAStic.

  13. 13
    Aleta says:

    David Bowie’s ‘Heroes,‘ sung by a NYC chorus at the Public Theater, led by David Byrne.
    (Good music to cook by.)

  14. 14
  15. 15
    SiubhanDuinne says:

    @Mary G:

    Well, I am with you. No interest at all in the SB. In fact, there is a Bolshoi Ballet HD screening Sunday afternoon, so I am going to go to that and then maybe take myself out to dinner at someplace without a TV.

  16. 16
    cain says:

    @rikyrah:
    I believe I’ve had them and they are wonderful!

  17. 17
    cain says:

    @Schlemazel:
    I’m sensing a pattern. :-)

  18. 18
    SiubhanDuinne says:

    @Schlemazel:

    Question: is the mustard just plain old yellow French’s, or do you use some fancy kind of Grey Poupon or Dijon or stone-ground variety?

    (It. Sounds. So. Goooooooooood.)

  19. 19

    Back when I lived in Marin we would drive down to the oyster farm and get a couple huge bags and barbecue them with lemon and garlic butter for the ball game.

  20. 20
    Jeffro says:

    Had some pretty good Cinncinnati chili today…might have to track that down again or make some myself on Sunday!

  21. 21
    raven says:

    In the 70’s I had a friend who played football at Illinois. He was from Philly and his family came for some games and his mom would make huge Italians feasts and taught me how to make “gravy and macaroni”! We’re having the usual crowd Sunday so I’m making that. I also went all over to find “Tastykakes” a line of snacks made in Philadelphia. They have an interesting website complete with the history of the company but what is really funny is that I used their store located and included the local joint, “Athens Clarke Co Athens, GA 30603”

  22. 22
    raven says:

    @Mary G: It’s on there and it’s a dumb now as it was then.

  23. 23
    Schlemazel says:

    @SiubhanDuinne:
    I prefer the yellow but dejon would work OK

    They are great, sweet, tangy, salty & if you do it right crispy. Everything you want in a treat

  24. 24
    Waratah says:

    @Major Major Major Major: we had some really great grilled oysters at the South Port Raw Bar. Yours sound really good too. I keep trying to find away to live closer to fresh seafood.

  25. 25
    Mary G says:

    @SiubhanDuinne:I missed that Loving is on HBO and in fact about to fall off, so I am going to watch that instead.

  26. 26
    Gin & Tonic says:

    @Waratah:

    grilled oysters at the South Port Raw Bar

    Uhh…

  27. 27
    Gin & Tonic says:

    @raven: Yeah, you know they call it “gravy” up here. too.

  28. 28
    Waratah says:

    @Gin & Tonic: it was in Fort Lauderdale. They had raw but we liked the grilled better.

  29. 29
    Gin & Tonic says:

    @Waratah:

    South Port Raw Bar

    Somebody may have missed the point, is all I was saying.

  30. 30
    chris says:

    @Waratah: Sitting here with a belly full of haddock that came off the boat this morning I feel your pain.

    Speaking of Superb Owl, there are reports of a Great Snowy down the shore. I might go look on Sunday if the weather isn’t too fowl.

  31. 31
    raven says:

    @Gin & Tonic: That’s what I had in that North Providence joint. They are having the 50th of that outfit in August. I don’t know if I’m going or not. It’s at this place and the meals are there so it doesn’t have much appeal.

    The Crowne Plaza Hotel-801 Greenwich Ave, Warwick, RI 02886

  32. 32
    raven says:

    @chris: “What do you take for a haddock? Sometimes I take an aspirin and some times I take a caramel. I’d walk a mile for a caramel!”

  33. 33
    SiubhanDuinne says:

    @Schlemazel:

    I will make them — not for Super Bowl, but sometime soon. Will be thinking lovingly of my father the entire time, as this kind of snack was entirely up his alley.

  34. 34
    Gin & Tonic says:

    @raven: Pretty standard hotel. Once you step inside you won’t know if you’re in RI or Nebraska.

  35. 35
    SiubhanDuinne says:

    @Mary G:

    No TV so will not see it, but there’s plenty to keep me entertained.

  36. 36
    raven says:

    @Gin & Tonic: Yea, and they are mostly Trump fucks.

  37. 37
    chris says:

    @raven: You did that for the halibut, didn’t you?

    Now I have to watch Horse Feathers again. Such a chore.

  38. 38
    lgerard says:

    @raven:

    mmmmmmmm….Tastykakes

    Haven’t had any in years…..must rectify!

  39. 39
    Steve in the ATL says:

    @Waratah: I have an arbitration there next week. Dining recommendations?

  40. 40
    ThresherK says:

    Queso will be attempted, the main very mild for my wife and a.shuttle dish kicked a bit for me.

    Pregame will be a brunch with cornmeal pancakes.

  41. 41
    Reformed Panty Sniffer says:

    As a kid, I got to go see a few Eagles games at the old Veterans stadium with my dad and a friend of his who was an Eagle fan. Great memories. Philly is a great little city, walkable, and full of history and stuff to do/see. I would love them to upset team Trump. That said, I don’t know what I’ll cook or if I get to watch (the teen controls the tv). But I will be drinking some Yards Philadelphia Pale Ale and thinking good thoughts for the Eagles. Those nachos look good.

  42. 42
    rikyrah says:

    @cain:
    I have looked at them…with curiosity

  43. 43
    Waratah says:

    @Steve in the ATL: The 15th Street Fisheries along the canal was really good too. Fun getting off the water taxi to go there. we tried the Pirate Republic Bar on recommendation from our Uber driver who said he was a lawyer in Brazil.
    The food was ok but we went for the special drink Caipirinha. I think that is the liquor name but I loved it and was very happy the rest of the evening. That was all we had time to try but I could not eat anything except seafood while I had the opportunity. I envy you I would go back if I could.

  44. 44
    Gin & Tonic says:

    @Waratah: A caipirinha is a cocktail made with cachaça, a Brazilian spirit made from cane juice, quite similar to rum.

  45. 45
    Waratah says:

    @Gin & Tonic: I could not remember but now it is a favorite.

  46. 46
    Gin & Tonic says:

    @Waratah: It’s a great hot-weather cocktail, almost nearly as good as….

  47. 47
    Waratah says:

    @Gin & Tonic: yes I agree.

  48. 48
    Omnes Omnibus says:

    @Gin & Tonic: ….. a Pimm’s Cup?

  49. 49
    Steve in the ATL says:

    @Omnes Omnibus: It’s like we share a brain j sometimes.

  50. 50
    Omnes Omnibus says:

    @Steve in the ATL: I feel sorry for us.

  51. 51
    Steve in the ATL says:

    @Omnes Omnibus: yeah….

  52. 52
    ruemara says:

    I’m making my shigarichi spice hot wings, & a corn bread crust carne asada pizza with beer cheese. In between cooking for the week. Oh and twice cooked tostones.

  53. 53
    NotMax says:

    So far as dips go, something a little outside the run of the mill: Dill Pickle Dip.

    So far as the Super Bowl goes.

  54. 54
    ThresherK says:

    @NotMax: That recipe is bookmarked. He had me at Claussen.

  55. 55
    NotMax says:

    @raven

    Oh, so close.

    Sometimes I take an aspirin and some times I take a calomel.

    ;)

  56. 56
    What Have the Romans Ever Done for Us? says:

    We have friends who host every year so we just make a side…last year I made bourbon glazed wings but they generally serve chili, so that’s a lot of protein. Most years I make soft pretzels using Alton Brown’s recipe, which can be found here: https://altonbrown.com/homemade-soft-pretzels-recipe/

    I use just plain old coarse sea salt rather than pretzel salt as I have no other use for pretzel salt. To go with I make the rarebit recipe from The Moosewood Cookbook a day ahead of time and chill in the fridge. It comes out like a soft spreadable beer cheese.

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