SB 47 Recipe CollageAs we get ready for the big game, I wanted to share a few kitchen tested recipes that I took from other places and made a few tweaks of my own. If you’re looking for something fun to make that your friends and family will enjoy, look no further. I’m sure there are healthier versions of this and I realize that there are no vegetarian recipes but this is for the Super Bowl and I’m a carnivore. We all tend to over-indulge in less than healthy fare for the final game of the season.

BLT Roll-Ups

  • 4 oz. cream cheese (I will leave out brand names unless necessary) softened
  • 1/4 cup Mayonnaise
  • 10 slices cooked bacon (crumbled)
  • 1/2 cup chopped tomatoes
  • 2 flour tortilla’s (8 inch)
  • 1/2 cup shredded romaine lettuce

Mix cream cheese and mayo in medium bowl. Add bacon and tomatoes; mix well.

Spread mixture onto tortilla’s, top with lettuce; roll tightly. Cut Each into 7 diagonal slices.

Velveeta Potato Bites

  • 2 lbs. baking potatoes (about 6), peeled, cut into chunks
  • 2 green onions, thinly sliced
  • 1/4 tsp. black pepper
  • 1 egg, beaten
  • 1/4 lb. (4 oz.) Velveeta (no substitutes), cut into 24 cubes
  • 1 pkt. Shake ‘N Bake Crispy Buffalo seasoned coating mix
  • 1 1/2 cups Thick & Chunky Salsa

Cook potatoes in large saucepan 15-20 minutes or until tender; drain. Let cool 10 minutes. Mash potatoes until smooth. Add onions, egg and pepper; mix just until blended.

Heat oven to 400. Empty coating mix into pie plate. Roll potato mix into 24 balls using about 2 Tbsp. each. Insert 1 Velveeta cube into center of each ball, completely enclosing each cube. Add to coating mix; turn to coat evenly. Place on rimmed baking sheet sprayed with cooking spray.

Bake 14-16 minutes or until heated through. Serve with Salsa.

Cheesy Chicken Chill

  • 1 lb. boneless, skinless chicken breasts, cut into bite size pieces
  • 1 small onion, chopped
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. cayenne pepper
  • 2 15 oz. cans of white beans, drained
  • 1 14-1/2 oz. can chicken broth
  •  1 4 oz. can green chiles, undrained
  • 1/2 lb. (8 oz.) Velveeta, cut into 1/2 inch cubes

Cook chicken and onions in large saucepan sprayed with cooking spray 7 minutes or until chicken is done, stirring occasionally. Stir in seasonings; cook and stir 1 minute.

Add beans, broth and chiles; stir. Bring to boil; simmer on medium low heat 15 minutes, stirring occasionally.

Stir in Velveeta; cook until melted, stirring frequently.

Brewery Spiced Wings (chicken wing shortage version)

  • 1/4 cup canola oil
  • 2 Tbsp. Dijon Mustard
  • 2 Tbsp. soy sauce
  • 8 cloves of garlic, minced
  • 2 lbs. chicken wings, separated at the joint, tips removed
  • 3/4 cup original BBQ sauce (your favorite brand)

Mix first 4 ingredients in a large bowl. Add chicken wings, turning to coat evenly. Refrigerate for 30 minutes to marinate (I like to marinate overnight).

Pre-heat oven to 400 F. Remove chicken from marinade; discard marinade.

Bake chicken 45 minutes, turning once. Brush chicken with BBQ sauce, bake additional 5 minutes or until chicken is done. Brush with remaining sauce.

Extra Point (if you like) Sprinkle with 1 Tbsp. toasted sesame seeds and thinly sliced green onions just before serving.

So these are some of my favorites for the game this year. As I write this my buddy is telling me to add a few more (we are starting our party here very early). Tell me some of your favorite game day foods and suggest some tasty vegetarian or vegan choices. I will pick the best one and add it to our menu. Remember I will have my breakdown and pick for the game on Friday.