Super Bowl Recipes

I don't enjoy football all that much unless someone I know is playing. I do, however, enjoy any excuse to get together with family, friends, and good food. With the Super Bowl just around the corner, I've been considering some options for the game day.

One thing to consider about any gathering in which sports are involved, is the male attendees and the testosterone fueling their appetites. They are going to want some "man food"- no dainty hors d'oeuvres and veggie platters. Think meat, beer, and all things greasy.

My husband loves chili. It has taken me years to master this seemingly mindless combination of meat, beans, and tomato sauce. I've included my final revision below. Topped with some sour cream and shredded cheese, what man isn't swooned into his "happy place"?

Now for the snacks. Some must-haves at any sports gathering are chips and dip, nuts, and chocolate. I have included one of my favorite dip recipes that is great when paired with homemade tortillas. Let me know what you think.

I know how I stated "no dainty hor d'oeurves", but my mushroom cups are an exception. I'm not aware of anyone that's turned them down.

And for the women- chocolate. I've include my favorite (and my son's favorite) brownie recipe. These brownies are so moist and delicious that I may even stay for the whole game.

Now to ensure success at your Super Bowl party, don't forget the beer and having several soda options available for those who don't drink is a good idea too.

The Ultimate Game Day Chili
2 tsp chili powder
1 tsp chipotle chili powder
1/4 tsp salt
1/2 tsp seasoned salt
1/2 tsp onion powder
1 tsp cumin
1/4 tsp garlic powder
1/2 tsp oregano
1 T butter
1 med. onion, chopped
1/2 green bell pepper, chopped
1 jalapeno, minced
2 cloves garlic, minced
1 lb. ground beef
1-14.5 oz. can peeled, diced tomatoes (undrained)
1-8 oz. can tomato sauce w/basil, garlic, and oregano
1-15 oz. can chili beans
1/2 c. wheat beer
2 T fresh cilantro, chopped

Combine the first eight ingredients (through oregano) in a small bowl and set aside.
Place a heavy saucepan over medium heat and add butter. Combine the onion, green pepper, and jalapeno and add to pan. Saute until tender (~2-3 minutes). Add garlic and cook for an additional 30sec. Add ground beef and cook until browned. Drain fat and add seasoning mixture. Cook for about 3 minutes.
Pour in the tomatoes, tomato sauce, chili beans, and beer. Bring to a boil. Simmer for at least 30 minutes. Add cilantro just before serving. Can be eaten immediately or stored in the refrigerator and eaten after a day or two when the flavors have nicely melded together.

Mexican Caviar dip
1 can black-eyed peas, drained
2 cans shoepeg corn, drained
1 small bunch green onions, sliced
1-3 fresh jalapeno peppers, chopped
1 can pinto beans, drained
1 small jar pimento, drained and chopped
Marinade:
1 tsp salt
1/2 tsp pepper
1 T water
3/4 cup cider vinegar
1/2 cup canola oil
1 cup sugar

Combine peas, onion, green onions, peppers, and pimento in a large bowl. Boil together marinade ingredients. Whisk and refrigerate until cool. Pour over the vegetables and marinate overnight. Great served with homemade tortilla chips.

Homemade Tortilla Chips (from Fine Cooking Feb/Mar 2010)
2-3 quarts peanut oil or canola oil
1- 10 pack of 6-inch corn tortillas, each cut into six wedges
Kosher Salt

Pour the oil into a 6-quart pot to a depth of at least 2 inches and set over med.-high heat. When the oil is hot but not smoking, drop in a piece of tortilla. If the oil is hot enough, the tortilla will float to the surface and brown in about 1 minute. If it's not hot enough it will sink.
Fry as many chips as you can at a time without overcrowding the pot (it may only be a handful), turning halfway through, until they're lightly colored, about 1 minute. With a slotted spoon, transfer the chips to a large paper-towel-lined plate. Repeat.
Put the warm chips in a clean paper bag, add 1/4 tsp. salt, close the bag, and gently shake to season them. Season with more salt to taste.


Mushroom Cups

48 slices of bread cut into 3" rounds

Mushroom filling:
4 T butter
3 T scallions, finely chopped
1/2 lb. mushrooms, finely chopped
2 T flour
1 cup whipping cream
1 T chives, finely chopped
1/2 tsp salt
1/2 tsp lemon juice
1/8 tsp cayenne pepper
In skillet melt butter and add onion. Cook for 4 min., stirring without browning. Add mushrooms, cook 10-15 minutes. Sprinkle with flour and mix. Add cream and bring to boil. Reduce heat and simmer for 2 minutes. Remove from heat and add the remaining ingredients. Set aside, allowing to cool.
Butter the bread generously on both sides. Carefully fit each round into a greased muffin tin. Fill cups with mushroom filling. Bake at 350 degrees for 10 minutes. Broil for 1 minute. If frozen, bake at 400 degrees for 12 minutes.


Moist Brownies
2 cups sugar
1/2 cup cocoa
1 cup melted butter
4 eggs
2 tsp vanilla
1/2 tsp salt
1 1/2 cups flour

Mix all ingredients together completely. Bake in a 9x13" greased and floured pan at 350 degrees for about 20 minutes.

Foods I'm Embarrassed To Like

We all have those foods that we can't help but love even though they may not be the most refined options. I think a lot of our food preferences come from our childhood. I grew up eating Tuna Casserole. Where, yes, the tuna comes from a can. I still love it, seldom admit it, and never make it.
I ate a lot of mushroom soup growing up. It seemed to make it's way into almost every dish, including the Tuna Casserole.

Fish was not something we ate very often. Most of our meals were prepared with ground beef. Goulash, Western Meal, Bread-wrapped Beef and Cheese, and an array of casseroles. Ground beef was considered a staple. We could have been without bread for days, but if we were without ground beef for even one, it was a state of emergency.

There was no such thing as lean beef at that time or not in my family's vocab. anyway and everything could be fried and always tasted better when it was. I'm still trying to make up for the years of artery-clogging meals I consumed.

I still enjoy many of the foods from my childhood. They bring such comfort to me now. It's surprising how foods can do that. Some may consider these dishes unsophisticated. I don't eat things because they're sophisticated or not. I eat them because I like them.
What are some foods you're embarrassed about liking?