Can’t figure out what to bring to your friend’s Super Bowl party? Or, maybe you are the one hosting the party and need ideas? No need to worry, we have you covered! Check out these delicious, easy to eat recipes:
Smoked Cheddar Fajita Quesadillas
- 1 1/2 tbsp. olive, avocado or canola oil, divided
- 1 green bell pepper, thinly sliced
- 1/2 yellow onion, thinly sliced
- 4 (8-inch) flour tortillas
- 1 c. grated smoked cheddar*
- 1 c. grated pepper jack or monterey jack
- 3/4 c. black beans, rinsed
1 c. seasoned rotisserie, grilled chicken, or oven roasted chicken, pulled.
In a medium skillet set over medium heat, add the 1 tablespoon of oil. When the oil is hot, add the pepper and onion. Saute until tender, about 8-10 minutes. You may need to add a little water to prevent them from drying out and burning. Remove from skillet and set aside. Wipe skillet out and add remaining oil. Fold tortillas in half. Place two in the pan side by side, folded edges about 1 inch apart. Stuff with cheese, peppers, onion, black beans and chicken. Cook on both sides until the tortilla is golden brown and the cheese is melty. Serve with salsa, guacamole and/or sour cream, if desired.
Blue Cheese Potato Chips
- 1 package (8-1/2 ounces) kettle-cooked potato chips
- 2 medium tomatoes, seeded and chopped
- 8 bacon strips, cooked and crumbled
- 6 green onions, chopped
- 1 cup crumbled blue cheese
Preheat broiler. In a 15x10x1-in. baking pan, arrange potato chips in an even layer. Top with remaining ingredients. Broil 4-5 in. from heat until cheese begins to melt, 2-3min.
- 2 pounds lean ground beef
- 2 large eggs, lightly beaten
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup dry bread crumbs
- 1/4 cup finely chopped onion
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 bottle (14 ounces) hot or regular ketchup
- 2 tablespoons cornstarch
- 1 jar (12 ounces) apple jelly
- 1 jar (12 ounces) currant jelly
In a bowl, combine the first 12 ingredients. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 10-15 minutes; drain. Combine ketchup and cornstarch in roasting pan. Stir in jellies; add the meatballs. Cover and bake for 30 minutes.
Deviled Dip Puree- 8 hard-boiled eggs with 1/4 cup mayonnaise, 1 tablespoon mustard, 1 chopped pickle, a dash of hot sauce, and paprika, salt and pepper to taste. Garnish with chives.
Herb Mayonnaise- Blanch 2 cups mixed fresh herbs in boiling water, 30 seconds. Puree with 1/4 cup mayonnaise, 1 tablespoon sour cream, 2 tablespoons mango chutney and 1/2 teaspoon salt. Add a splash of lime juice.
- 1 (10-ounce) package frozen spinach, thawed, drained
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 1/2 teaspoon paprika
- 8 ounces cream cheese
- 3/4 cup (or more) heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Squeeze as much liquid out of the spinach as possible with a clean dishtowel or paper towels. Melt butter in a medium pan over medium-high heat. Sauté shallot until soft, 3–5 minutes. Stir in paprika and cook until fragrant, about 30 seconds. Add spinach, cream cheese, cream, salt, and pepper and cook, stirring, until warmed through and slightly reduced, 8–10 minutes; add more cream if needed to reach desired consistency.