Favorite Game Day Recipes for the Super Bowl!

superbowl 2016

So the big day is right around the corner..Super Bowl, yay! I’m not really partial to either team and am not even a huge football fan, but i LOVE LOVE LOVE the Super Bowl simply because of the fun parties, the commercials, and the food and drinks, of course.

So in spirit of the football party season, I’ve rounded up some of my favorite game day recipes that are perfect for a crowd. Finger foods, appetizers, dips and spreads and small bites to party in style! Stay tuned later this week for some fun cocktail ideas for the big game too..may the best team win! #gopanthers #gobroncos


#FOOTBALL #FOOD!

Sloppy Joes

Devishly Good Sriracha Jalapeño Honey Sloppy Joes

Amazing Macaroni and Cheese

Amazing Macaroni and Cheese

Parmesan-Garlic-Artichoke-Dip

Parmesan Garlic Artichoke Dip

Taco Pizza

Seriously Delish Taco Pizza

Spicy Cajun Chili

Spicy Cajun Chili

Beef Enchilada Tortilla Casserole

Beef Enchilada Tortilla Casserole

Meatball Madness!

Meatball Madness!

Homemade Rustic Pizzas

Homemade Rustic Pizza

Chili Rub Slow Cooker Pulled Pork

Chili Rub Slow Cooker Pulled Pork

Mini Tarts

Sweet and Savory Mini Tarts

Chic Thumbprint Cookies

Chocolate Thumbprint Cookies

Chocolate Orange Tart

Glazed Chocolate Orange Tart

Click here to find some more great celebrity chef #recipes to celebrate the Super Bowl on NFL.com

And some more game day recipe ideas on Food Network!

Wine-Braised Chicken with Shallots, Fennel, Carrots and Pancetta

Wine-Braised-Chicken

This lovely braised dish is the perfect remedy for a cold Winter evening, slow cooked and full of goodness. The recipe calls for chicken thighs which are braised in white wine, and chock full of healthy veggies such as fennel, shallots, carrots, garlic and thyme. Add some crunchy fried pancetta to the mix and you’ve got an amazing twist on the classic Coq au Vin recipe, which is normally made with the addition of mushrooms, red wine or brandy. Top off the dish with the savory pan sauce, lemon zest and some fresh parsley and fines herbes and you’ve got yourself a hearty dinner that is sure to please a crowd for a dinner party or just you and your significant other when you’re tucked away from the cold. Serve with a crisp white wine (such as Dry Reisling, which is used in this recipe) and some crusty garlic bread. YUM!

Ingredients

1/4 cup olive oil
8 bone-in, skin-on chicken thighs (about 3 lbs)
Kosher salt and freshly ground pepper
7 oz. pancetta, diced (1 heaping cup)
8 medium shallots, lobes separated and halved
4 medium carrots, cut into 3/4 inch thick slices
1 small bulb fennel, cored, trimmed and cut into 3/4 inch dice
2 large cloves garlic, finely chopped
4 springs fresh flat leaf parsley
4 springs fresh thyme
1-2 bay leaves
2 cups dry fruity wine, Alsatian or German dry Reisling
2 cups chicken broth (low-sodium)
1 cup water mixed with 1 tbsp Knorr’s Chicken Flavor Base
2 tbsp thickening flour
1/4 tsp finely grated lemon zest, for pan sauce
dash of fennel fronds, for pan sauce
dash of chopped thyme, for pan sauce
1 tbsp dried fines herbes (tarragon, chives, parsley, chervil)
1 tbsp chopped fresh flat leaf parsley


Preparation

Preheat oven to 300 degrees F and place rack in bottom third of oven, tall enough to fit a large Dutch oven.

Browned Chicken

Heat 2 tbsp of the oil in a 7-8 quart Dutch oven over medium high heat. Season the chicken with 1 tsp salt and 1/2 tsp pepper. Arrange the chicken slices skin side down in the pot in a single layer and sear, flipping once until golden brown all over, about 10-13 minutes. Transfer chicken to a plate.

Fennel-Carrots-Shallots

Meanwhile, chop the pancetta into a dice and the vegetables for browning.

Cooked-Pancetta

Cook the pancetta in the pot until well browned all over, 5 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off and discard the fat, reserving 1 tablespoon.

Braised-Vegetables

Heat remaining 1 tbsp oil in the pot over medium-high heat. Cook the shallots, carrots, and fennel, stirring occasionally, until lightly browned about 7 minutes. Add the garlic and cook, stirring frequently, until its aroma subsides, about 1 to 2 minutes.

herbs-and-garlic

Tie the parsley sprigs, thyme, and bay leaves together in a small cheesecloth sachet and add the herb bundle to the pot, along with the wine.

Herb-Sachet

Simmer briskly, scraping the bottom of the pot to loosen the brown bits.

Chicken-Broth

Add the chicken broth to the pot and stir for a few minutes, allowing the herb essence to infuse the broth.

Chicken-in-Broth

Return the chicken and pancetta to the pot, arranging the chicken in a single layer. Bring to a simmer and cover, transfer to the oven.

Chicken-and-Veggies

Braise the chicken until the meat is fork-tender and just starting to come away from the bone, 30-45 minutes. Transfer the chicken to a serving platter or large dish with a slotted spoon and tent with foil.

Sauce-Reduction

Add 2 tablespoons of flour to the sauce in the pot, whisking to dissolve, and bring to a boil over high heat. Reduce sauce to approximately 2 cups about 15 minutes, until thickened.

Lemon-and-Parsley

Stir in the lemon zest and season with salt and pepper. Throw in a few fennel fronds and chopped thyme leaves and stir. Pour the sauce over the chicken and serve sprinkled with the chopped parsley and fines herbes. Serve with a glass of crisp, dry white wine and some crusty garlic bread to mop up the sauce. ENJOY.

Serves 4.

Recipe adapted from Fine Cooking One-Pot Meals, Fall 2011.

 

Slow Cooked Goodness on a Chilly Night

Slow Cooked Beef Short Ribs

This is a really easy to make hearty meal for a chilly winter night. All you need are some gorgeous beef short ribs, onions, tomatoes, vinegar and brown sugar and a few other ingredients – throw them all in the slow cooker on low and let this dish stew for about 4-5 hours. Make sure you’re hungry – it’s filling, warm and delicious. Definitely food coma material!

slow cooked short ribs

1/3 c. water


¼ c. tomato paste

3 tbsp brown sugar

1 tbsp prepared mustard

2 tsp seasoned salt (Paula Deen’s House Seasoning)

2 tsp cider vinegar

1 tsp Worcestershire sauce

1 tsp beef bouillon granules

1 tsp chopped garlic

1 can Belgian mini baby carrots, drained

2 lbs beef short ribs

1 small tomato, chopped (or 1 small can crushed tomatoes)

1 small onion, chopped

1 tbsp cornstarch

1 tbsp cold water

1 small bag Yukon gold baby potatoes

In a 3 qt. slow cooker, combine the first 10 ingredients. Add the ribs, tomato and onion.
Cover and cook on low for 4.5 hours or until meat is tender.

Cook baby Yukon potatoes in boiling water for approximately 5-10 mins. Drain.
Cut in halves and quarters and add to slow cooker. In a small bowl, combine cornstarch
and cold water until smooth; gradually. Stir into cooking juices. Cover and cook for 10-15
minutes or until thickened.

Serve in big bowls with some crusty French bread and a side salad. Add a glass of bold red
and you’ve got a heartwarming dish to get you through any cold winter night.

Related Posts Plugin for WordPress, Blogger...