You’ve done the nacho-wings routine before, so switch it up and try these innovative recipes
Don't choose between meatballs or sliders for your Super Bowl party, make them both with these Italian sliders.
Wings? Check. Stuffed mac and cheese nacho dumplings? We didn’t think so.
You may have your Super Bowl menu planned out for this Sunday, but we’re here to throw a couple of curveballs at you. To give you some ideas for last-minute dishes to make, we had our friends from the food-centric YouTube channel HUNGRY share some of their new and innovative recipes. This isn't to say that we don’t love the classics — piled-high nachos and a big bowl of dip with chips always gets the job done, but if you’re looking to switch things up this year or serve your guests some surprises, we suggest you take a look at what they have to offer.
Read More: 5 Last-Minute Dishes to Serve for the Super Bowl
Do you have a soft spot for Fritos? Skip the onion dip this year and make the Casserole Queen’s Chili Frito Pie that combines another Super Bowl favorite — beer — with Tabasco and ground beef to create a mouthwatering chili to serve over the popular corn chips. We loved the recipe, and we’re positive we won’t be making another batch of chili without their "chili dump" spice blend, either. Along with Fritos and chili, a football game wouldn’t be complete without a plate of wings, but to make this year’s different, we have not one, but three, different hot wing recipes — like smoky barbecue and Asian chile — from Nathan Lippy on Grill This. And we’re not going to get into the Spicy Mac and Cheese recipe — we’ll let that one speak for itself.
Whatever kind of game day food you like, our friends from HUNGRY have created an exciting version for you to try this year. Do something different this Super Bowl and step out of your comfort zone with these five last-minute ideas.
Anne Dolce is the Cook Editor at The Daily Meal. Follow her on Twitter @anniecdolce
11 ridiculously easy and delicious last-minute Super Bowl recipes
Super Bowl Sunday is rapidly approaching. Maybe you’re a fan of the Patriots or Eagles, or maybe you especially hate the Patriots or Eagles, or maybe you don’t care about football at all and just want to watch for the commercials, or maybe you don’t care about the game or the commercials and think you’re better than me, but in all cases, the Super Bowl provides a fine excuse to eat delicious finger foods.
Maybe you’re planning a last-minute get together, or maybe you vowed to bring an appetizer somewhere but spaced on it until now. So For The Win is here with 11 extremely easy and delicious recipes for you to prepare and enjoy.
Guacamole recipes can vary greatly, but one thing is practically always true: like with hummus, fresh, homemade guac is better than anything you can get at the supermarket. What follows here is only a suggestion. Some people might prefer more onions, more cilantro or more jalapeno, some might like to add tomatoes for some sweetness. —TB
2 ripe avocados
1/4 cup diced onion
2-3 tablespoons chopped fresh cilantro
Salt and pepper
Tortilla chips for dipping
1. Peel and pit avocados, then mash them in a medium bowl or mortar.
2. Add onion, cilantro and juice from the lime.
2. Wear rubber gloves to handle the jalapeno, especially — trust me — if you wear contact lenses and will need to remove them later. Otherwise you’re in for a world of pain.
4. Dice jalapeno and add to desired spice level. Depending on preference for spiciness, you may only want 1/2 the pepper and no seeds. Some may want the whole thing, and all the seeds. Go slow.
5. Add salt and pepper, to taste.
6. Serve with tortilla chips. Baby carrots work, too, if you’re feeling guilty about frying the wings.
If there is a downside to cannoli, it’s that even the mini sized ones can be rich and filling. The beauty of the dip is you can have a touch of cannoli and still enjoy the other rich and filling items on the table.
You can — and I have — make your own cannoli shells but it is a ton of work and very messy, and not really needed for the dip. You can stop by an Italian bakery to buy the shells, or check with your supermarket bakery. Break them down carefully to you have plenty of chips of varying sizes. This is a good task to give to your kids. You can also include things like strawberries and sugar cookies for dipping purposes. — MH
1 15-oz container of ricotta drained through a fine-mesh sieve
1/2 cup of mini-chocolate chips
1/2 cup of sugar
1/2 tablespoon of vanilla
Zest of one lemon
1/4 tablespoon of cinnamon
8-10 cannoli shells
1. Using either a stand mixer fitted with the paddle attachment or a bowl and electric hand mixer, combine the ricotta, sugar, lemon zest, cinnamon and vanilla.
2. Gently fold in the chocolate chips.
3. Before serving, refrigerate for at least a half an hour.
Serves 3-5, but is very easily doubled
Classic Buffalo wings
(Robert Deutsch, USA TODAY Staff)
Pre-made wing sauces are available everywhere now, but you’re better off without ’em. And Buffalo wings are best when they’re freshest resorting to delivery will cost you some crispiness. One important key is to use Frank’s Red Hot sauce. This is not a paid endorsement or anything, it’s just by far the best hot sauce to use for making Buffalo wings.
We heartily recommend frying the wings: It’s the Super Bowl, not the Still Pretty Tasty But Definitely Not As Good Bowl. Baked or broiled wings will still be pretty tasty with the same sauce, but definitely not as good. —TB
12 whole chicken wings, cleaned and cut into flats and drums
1/2 cup butter
1/2 cup Frank’s Red Hot sauce
Celery salt (optional)
Oil for frying (peanut, vegetable or canola work best)
Blue cheese or ranch dressing
1. In a deep-fryer, dutch oven or large pot, heat the oil to about 375 degrees or medium-high heat.
2. Fry wings in oil until golden brown and cooked through, about 12-15 minutes depending on size.
3. While the wings are frying, melt the butter in a small saucepan. Add hot sauce and stir. Add celery salt or lemon pepper to taste, if desired. For spicier wings, up the ratio of hot sauce to butter. For milder wings, do the opposite.
4. When the wings are done, transfer them to a plate covered with paper towels to drain off excess oil. Then toss them in the wing sauce and serve with blue cheese or ranch.
Serves 4-6. If you have more people coming, do math.
It’s downright baffling that kolaches — a Czech pastry made in both savory and sweet varieties — haven’t spread much past Texas here in the United States. There, a popular kolache includes sausage, cheese and jalapenos. This is our Italian twist on that treat.
A warning: Fresh pizza dough can be surprisingly difficult to work with. Make sure you let it get to room temperature before you start, and if you grow frustrated, remember that you’re stuffing pizza dough with sausage and cheese and everything’s going to be all right. Tip: Many good pizzerias will sell you a ball of dough better than those available at the supermarket. – TB
1 ball of fresh pizza dough
5-6 Italian sausages, hot or mild
1 tablespoon butter, melted and cooled
Mozzarella cheese, shredded
Hot peppers, chopped (optional)
Marinara sauce for dipping
1. Pre-heat the oven to about 425 degrees.
2. Heat a medium-sized pot of water to a low boil. Carefully add the sausages and cook for 15-20 minutes, or until cooked through.
3. Remove the sausages from water and let cool, or prepare to handle piping hot sausages.
4. Rip off fistfuls of dough and stretch them into ovals slightly longer than the sausages.
5. Place the sausages on the dough ovals (doughvals?), and pile on some cheese and, for extra kick, hot peppers.
6. Wrap the dough around the sausages and cheese, crimping it together so the cheese won’t leak out once it melts. Place kolaches on a greased baking sheet.
7. Bake for 10 minutes, then brush with melted butter.
8. Bake for another 5-10 minutes or until the kolaches are golden brown.
9. Let kolaches cool for a few minutes before eating, or deal with a burned tongue because you’re unwilling to wait.
Serve with marinara sauce.
Roasted red pepper hummus
Once you find out how easy and cheap hummus is to make, you will never buy it from the store again. While this one has red pepper as the focus, you can easily change it to roasted garlic, sun-dried tomatoes or anything you think would taste good in a dip.
2 whole red bell peppers
1 (15-ounce) can chickpeas o
2 tablespoons fresh lemon juice
1/4 cup (60 ml) tahini
1 small garlic clove, minced
2 tablespoons extra virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Pinch of chili powder
Pinch cayenne pepper (optional)
Salt to taste
1. Remove core of peppers then cut into large flat pieces. Arrange pepper pieces, skin-side up, on a baking sheet and place under your oven’s broiler. Broil 5 to 10 minutes until the peppers skin has charred.
2. Add peppers to a resealable plastic bag, seal then wait 10 to 15 minutes until cool enough to handle. Gently peel away the charred pepper skin and discard, then roughly chop.
3. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.
4. Add the minced garlic, cumin, red pepper, chili powder and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl, drizzle olive oil over mixture and then process another 30 seconds or until well blended.
5. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth. Stop the processor and scrape the sides of the bowl after a minute.
6. Add the roasted peppers and continue to process for 1 to 2 minutes or until smooth. This can be made ahead of time and refrigerated in an air proof container.
Grandma Hendricks’ pierogis
Much like Ted with kolaches, I don’t understand how pierogis haven’t become a huge food trend. They can be cooked several different ways, filled with anything you can dream of, and can work as an appetizer or an entree. My grandmother’s recipe features the classic filling of cheese, but you can go with sauerkraut, mushrooms or just about anything. Be as creative as you want. This can be made ahead of time. Just lay the pierogis out on a cookie sheet, cover with plastic wrap, and stick them in the refrigerator. Boil them when you’re ready to serve. — MH
2 cups flour
1/4 lb softened butter
2 heaping tablespoons of sour cream
For cheese filling
1 container ricotta cheese, drained over a fine sieve
1/2 teaspoon sugar
1. Mix all the dough ingredients until comes together with the consistency of bread dough. It should have some elasticity and smoothness to it.
2. Roll the dough in batches. Cut the dough into about 3 inch squares.
3. Next, create the cheese filling, combining the cheese, egg and sugar.
4. Place about a tablespoon of the filling into each square. Fold the square, and to seal use a fork and press the dough around the edges together. Use your finger, moistened with water the go over the sealed sides
5. Place each pierogi in boiling water. Let boil 7 minutes — we are cooking the entire pierogi in water.
6. Remove from water, and drain well. You can stop here and eat or go one more step, and let’s face it. It’s Super Bowl Sunday. You want to go the next step.
7. Fry the boiled pierogi in butter until it has a nice, golden brown crust on the plumpest part of the pierogi. Serve hot with salt, pepper and sour cream.
Skillet cornbread taco pizza
Basically what it sounds like: A pizza made of taco stuff atop cornbread baked in a cast-iron skillet. This one is open to lots of interpretation based on what you feel belongs in tacos. I used ground beef seasoned with chili powder, chipotle chili powder, cumin, cayenne, black pepper and a little salt, and I topped the “pizza” with fresh cilantro and sliced jalapenos. -TB
1 package cornbread mix (enough for an 8″ or 9″ square baking pan) Everything else the mix calls for
1 tablespoon butter
3/4 lb. your favorite taco meat
Your favorite taco-meat seasonings
Shredded cheddar cheese
Your favorite taco toppings
1. Pre-heat the oven to 375 degrees.
2. Cook and season taco meat
3. Warm a cast-iron skillet on a stove over medium-low heat.
4. Prepare cornbread mix per manufacturer’s instructions.
5. Melt butter in skillet
6. Pour cornbread mix into skillet and spread into a thin, even layer.
7. Bake for 12-15 minutes, or until the center of the cornbread is firm.
8. Using oven mitts, remove skillet from oven.
9. Carefully spread an even layer of sour cream over the cornbread.
10. Spread meat on top of the sour cream, and salsa on top of the meat.
11. Cover the whole thing with cheese and return skillet to oven.
12. When the cheese melts, remove skillet from oven.
13. Add any fresh toppings you favor, slice and serve.
Our managing editor Nina Mandell shared this as one of her go-to party recipes. Crab dip is easier and less messy to make than crab cakes. Plus, I remember hearing something about football and crab?
Ahh, yes, but feel free to make this even if you don’t live in Maryland. — MH
Adapted from McCormick’s
1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
2 teaspoons Old Bay Seasoning (I use a lot more)
1/2 teaspoon ground mustard
1 pound lump crabmeat
1/4 cup shredded Cheddar cheese
1. Preheat oven to 350°F.
2. Mix cream cheese, mayonnaise, Old Bay Seasoning and ground mustard in medium bowl until well blended. Add crabmeat toss gently.
3. Spread in shallow 1 1/2-quart baking dish. Sprinkle with Cheddar cheese and additional Old Bay Seasoning, if desired.
4. Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread. Or by the spoon.
Chocolate chip, white chocolate and pretzel cookies
I love baking cookies, and these are my favorites to bake. The mixture of savory and sweet make for a delicious bite. If you don’t like white chocolate, you can use butterscotch chips, peanut butter chips, whatever your heart desires. If you do use a nut butter chip, be sure to alert your guests because you don’t want your party interrupted by an allergic reaction. (Trust me.)
My favorite way to break up the pretzels is to put them in a ziploc bag and step on them. This is another good task to give to kids. Just make sure the pieces aren’t so small they get lost.
Adapted from Sarah Sprague
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, soften to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2 cups pretzels sticks, broken into pieces
1 cup chocolate chips of your preference
3/4 cup white chocolate chips
1. Preheat oven to 350 degrees, and line cookie sheets with parchment paper or silpats.
2. In a small bowl, sift the flour, salt and baking soda together and set aside.
3. Cream together the softened butter and sugars either by hand or with a mixer, then mix in the eggs and the vanilla.
4. Once the eggs have been fully incorporated, slowly stir in the flour mixture until the dough is completely formed.
5. Fill a small bowl with pretzels and the different kinds of chips. Mix the ingredients well. If you steal a bite or two of the chocolate/pretzel mixture, we won’t judge.
6. Fold in the chips and pretzel mixture by hand. Using a mixer for this step breaks down the pretzels too much.
7. Form dough balls and lay them out, about an inch apart, on your cookie sheet.
8. Bake until the edges are golden and the middle of the cookie has risen, about 10-15 minutes depending your oven.
Skillet bacon monkey bread
I’m back at it with cast-iron skillet stuff, but it’s for your own benefit. As for monkey bread, true story: There was a family of kids I grew up with that had a pet monkey, and that same family often provided something called “monkey bread” at school events and birthday parties and such. I always assumed it was a concoction unique to that household and named for the monkey, but monkey bread is, in fact, a thing.
Because it’s the Super Bowl, I incorporated bacon into this monkey bread. In effect, it tastes something like a delicious stuffed French toast, and some sort of breakfast-dessert hybrid. Parts of the recipe come from Pillsbury’s website and I made mine with the standard Pillsbury cinnamon rolls available at my supermarket, the ones where you rip off the paper wrapper and the dough explodes out. It’s great your breakfast comes with a free show. – TB
2 8-count (12.4 oz.) packages of ready-to-bake cinnamon buns with frosting
Roughly 1/2 an 8 oz. package of cream cheese
5 strips bacon
1 tablespoon butter
1. Preheat oven to 400 degrees.
2. Cook bacon by whatever means you usually cook bacon, until crispy. Drain any excess grease and crumble.
3. Divide the dough into about 32 pieces — i.e. ripping each pre-formed cinnamon bun in half — and flatten into circles, about 2-3 inches in diameter.
4. Spoon an almond-sized dollop of cream cheese into the middle of each circle of dough, then top with some bacon crumbles.
5. Pinch the outside of the dough up around the cream cheese and bacon to form little pouches about the size of a golf ball.
6. Melt the butter in a cast iron skillet over low heat. Make sure to spread the butter around the cooking surface.
7. Carefully place each dough-ball into the skillet, close enough so they touch but not smushed together.
8. Transfer skillet to oven and bake for 20-25 minutes or until golden brown across the top. Remove and let cool for a few minutes.
9. Transfer both cups of icing into a microwave-safe bowl and microwave for 20 seconds. Stir.
10. Drizzle the icing over the monkey bread, let cool a few more minutes, and serve. Warn your friends that the cream cheese may be very hot. You can slice it up if you want, but it works best as a finger food as long as you don’t mind getting icing on your fingers, as each dough ball rips easily from the rest.
Literally just shoving sausage in a biscuit
Here’s the thing to remember: It’s super easy to make a delicious Super Bowl appetizer as long as you have access to some sort of dough and some sort of sausage. Pigs-in-blankets, obviously, is the go-to, but there are so many variations you can make on that theme if you want your guests or your hosts to wrongly assume you put any sort of thought or planning into this.
I planned to make homemade biscuit dough for this one, using my wife’s variation on this recipe. (She swaps in cold, high-fat European butter for the shortening.) But things got away from me, and I wound up buying biscuit dough at the supermarket. Whatever. The point is that basically any type of sausage baked inside any type of dough is going to be pretty darn good, especially if dipped in some sort of sauce. – TB
1. Preheat oven to 350-degrees, or whatever your biscuit recipe calls for.
2. Cut the sausage into five or six pieces.
3. Form biscuit dough into round biscuits of slightly greater circumference than the sausage.
4. Shove sausage in the middle of the biscuit. Really jam it in there, too: You don’t want the sausage getting ejected when the dough rises.
5. Bake until the biscuit is golden brown, serve with some kind of sauce. Barbecue sauce works.
FROM THE BAD YOGI MAGAZINE VAULT
Spicy Buffalo Cauliflower Bites
Erin’s actually made these and said that they were absolutely delicious, albeit time consuming.
I’m selfishly including this recipe, because it’s my “go to” dish when I’m in charge of making something for a crowd. Better yet, I’m sharing the recipe from a blog I started that no one (but my family) read in 2011.
I even forgot the BACON last time I made it, and everyone still said it was amazing. Enjoy ramblings from a SUPER young me… but seriously, give the recipe a try. My favorite part about this is the versatility of swapping out seasonings that YOU have in house to make it as tasty as you need for your taste buds.
Spoiler alert: The healthiest ingredient in there is tomato or green onion. Next healthiest? Cream cheese…
Photo courtesy of Culinary Hill
Fun fact: this is apparently a “party salad” from the 1940s… Want to bring something that balances out the gluttony? Talk about a crowd pleaser. Whole Foods, clean and even vegan-friendly.
This recipe even includes all kinds of “what if I don’t like x, y, z” options to make this palatable for anyone.
THE MAIN EVENT
The Best Healthy Turkey Chili
Photo courtesy of Ambitious Kitchen
I’ve never learned the history of why chili is SUCH a popular football and/ or party dish, but it is. I’d assume it’s because you can make (roughly) a gazillion servings and it can be made in a crockpot or Instant Pot so that we can prep the dish and move on.
Ambitious Kitchen doesn’t mess around with ingredients, so you can be sure that this will be the healthiest, yet tastiest, version of turkey chili out there.
Barbecue Meatball Sliders
Photo via Paul Sirisalee and Real Simple
Small bites are never a bad idea, especially when there are a dozen other options to much on. Impress your guests, or whoever has invited you over, with these sliders.
Pesto Sausage and Tomato Pizza
Photo: Paul Sirisalee and Real Simple
Again, another perfect option to please a crowd is with pizza! Keep it delicious, traditional, and maybe even a bit healthier than other options, with this delicious pesto pizza.
…AND SOMETIMES, THE BEST RECIPES ARE SENT VIA TEXT BY A FRIEND…
Bomb Ass Buffalo Chicken Dip
(submitted by Jessie Ray to Kendell at Bad Yogi)
Before we just toss this recipe at you, if you’ve never had Buffalo Chicken Dip, walk AND DON’T RUN to the store to have your taste buds explode with pleasure.
How to make it:
- Poach the chicken (normally 2-3 breasts but depends on how much you want to make) bring water or broth to a boil, put the chicken in and let simmer for about 5-10 mins depending on breast size, turn off heat and cover pot and let it stand for about 15 mins
- Shred the chicken in a bowl with two forks
- Add franks red hot buffalo sauce (amount varies on how saucy you want it)
- Lil butter
- Lil cream cheese (the kind that comes wrapped in aluminum in cube form, NOT just cream cheese spread you’d get for a bagel – there’s a difference!!)
- Shredded cheddar cheese
- Bake in a dish at 350° just to warm it back through (10-15 min)
- Serve with warmed bread or tortilla chips
Note from our chef: “I don’t really use a recipe with measurements I kind of just eyeball everything and again, it all depends on how much you want to make, how saucy or cheesy you want it, etc.”
Man, the beauty of cooking! Enjoy the tasty festivities this weekends, Super Bowl fans.
17 Super Bowl Recipes for the Tiniest Tailgate
These dishes will help keep things festive, whether you’re watching the game alone, with a roommate or just family.
So you won’t be downing a plate of too-hot jalapeño poppers in a crowded bar during the Super Bowl. But you can delight in a spicy, cheesy treat from the comfort (and safety!) of your home.
This year, make a couple of snacks for you and your family or your Chiefs-loving roommate, and call it the world’s tiniest tailgate. To help you channel those game-day vibes, here are some NYT Cooking recipes that are as easy to scale down as they are delicious.
32 Healthy Super Bowl Snack Recipes That Score Big
A Super Bowl party is about more than the game. There’s the epic commercials, of course, along with the halftime performance and good beer.
But the most important thing is the food. We’ve rounded up 32 healthier versions of all the faves, including dips, wings, chili, and brownies (with plenty of vegan options).
As for the suds, up your Super Bowl party game by serving craft beer made in the city you’re rooting for.
1. Herb-marinated chicken skewers with harissa
These easy-to-assemble skewers are made from boneless, skinless chicken breasts cut into cubes and marinated in fresh rosemary, thyme, and oregano.
Dip them in an intensely red harissa sauce made from jarred roasted red peppers, hot Thai chile, spices, lemon, and olive oil.
2. Simple healthy wings
A televised sports gathering without wings is a dud. Yes, we said it. These super simple wings are baked at a high temperature to get ’em crispy.
This blogger serves them with a homemade Paleo Buffalo sauce. We add carrots, celery sticks, and extra hot sauce.
3. Pesto and turkey cucumber roll-ups
Cucumber is the wrap for these easy make-ahead rolls with fresh red pepper, spinach, turkey, and pesto. To get the cukes paper-thin, you can use a mandoline (carefully) or a vegetable peeler with a wide blade.
4. Chipotle chicken chocolate chili
Try saying that three times fast!
This smoky chili gets its rich depth from unsweetened cocoa powder. In addition to flavor, cocoa packs a nutritional punch: One tablespoon has 7 percent of the daily value of fiber and 8 percent of the daily value of iron.
It’s also rich in polyphenols, and studies suggest it could have health benefits like lowering blood pressure. De Araujo, et al. (2016). Cocoa and human health: From head to foot — a review. DOI: 10.1080/10408398.2012.657921
5. Chipotle chicken sweet potato skins
This recipe tackles a notorious carby snack and turns the game around (see what we did there?).
Swap in sweet potatoes for their white counterparts and top them with spicy chipotle chicken and chickpeas. Layer on spinach and grated cheese, and then bake until melted. Save yourself one before they all disappear.
6. Homemade Paleo pigs in a blanket
These are always a fan favorite. Be sure to use good-quality nitrate-free chicken, pork, or beef hot dogs and wrap them in triangles of a homemade gluten-free dough that bakes up soft and flaky.
7. Cauliflower pizza bites
We called upon the mini muffin tin yet again to make our life Instagrammable. And our friend cauliflower steps in for the pizza crust in these Paleo goodies.
You can use chicken or pork sausage in these. Serve them warm, with a bowl of pizza sauce for dipping. Warning: They’ll go quickly.
8. Zucchini and ricotta tzatziki bruschetta
Your veggie-loving friends will dig this unusual zucchini bruschetta. Ricotta mixed with shredded cucumbers creates a thicker, less tangy version of tzatziki we can’t get enough of.
9. Individual nachos
Homemade bean dip, salsa, guac, and shredded cheese create individual nacho nests. They’re easier to serve than a plate of melty, stuck-together nachos, and a bunch of hands won’t be touching every chip (it’s flu season, after all).
Remember to pick up bags of whole-grain or otherwise healthier chips.
10. Roasted corn and cheese dip
This warm and gooey dip gets a healthy boost from Greek yogurt and veggies — corn, red bell pepper, onion, and jalapeño.
11. Baked mozzarella sticks
Deep-frying at home isn’t something most of us want to do. These mozzarella sticks are baked until their panko-herb crust turns golden brown and the cheese reaches a perfect melty yet dippable consistency.
Serve with marinara sauce or sriracha for a spicy kick.
12. Apple and brie quesadillas
Quesadillas are a winner at any gathering, and they’re easy to make. We searched the web for a fun mix of ’dilla fillings and fell in love with this green and fruity combo.
Apple slices and arugula join gooey cheese between crisp, golden tortillas (we use whole-wheat). Put this in the “healthyish” category.
13. Herbed “cheese” crostini
These spreadable yogurt balls get their flavor from garlic, fresh herbs, and lemon zest. The time consuming part of this recipe is waiting for the yogurt to strain.
Spread the tangy yogurt cheese onto slices of toasted whole-grain baguette or serve with crudités. We love the yogurt because of its nutritional profile. Just 1 cup contains 8.5 grams of protein.
The 30 Best Vegetarian Recipes to Keep Your Super Bowl Celebrations Meatless
Whether you just became vegetarian as part of your 2021 New Year's resolution goals, or you've been plant-based for years, there are certain times of the year when it can be a lot harder to avoid meat&mdashand one of those may be the Super Bowl. Game day foods tend to be stuffed with all manner of meats&mdashbuffalo wings, sliders, loaded nachos covered in steak or sausage. But it certainly doesn't have to be that way. Nor should you have to settle for a plate full of carrot sticks and a small pile of spinach-artichoke dip. No. There are far too many delicious ways to make Super Bowl party style comfort food without having to involve any animal proteins.
Case in point: These more than two dozen recipes that are so delicious, so mouthwateringly good, that you could easily satisfy all the omnivores in your life and they might not even notice they're meatless. From super hearty grain-packed chili to portobello sliders and buffalo cauliflower, these dishes are rich and delicious, and all guaranteed meatless. Some&mdashsuch as our loaded nachos&mdashwill work with meat substitutes, but even there, it's optional. The focus of these recipes is squarely on the veggies.
So whip up a few of these delicious dishes&mdashfrom appetizers to dinner recipes&mdashand plunk yourself down to enjoy a few hours of the big game. Though you may not want to forget to make a Super Bowl dessert or two for some fourth-quarter snacking.
5 Last-Minute Ideas For Throwing the Best Super Bowl Party
The Super Bowl is officially right around the corner, and we can't wait! Whether you've followed your favorite teams all season, or you're just along for the great food and full-belly laughs (see what we did there?), the Super Bowl is a yearly event that shouldn't be missed. And this year's game is bound to be one for the books, whether you're a football lover or not.
So we put together a few simple, last-minute ideas for your own Super Bowl party. The funky, colorful theme is easy to recreate, and basically any party goer will love it&mdashbecause sometimes it's not just about which team we're repping and who's winning, but who you're with and what your'e doing (other than, er, watching the game).
Step 1: Make A Backdrop
A fun, bright one will dress up the space whether you're creating a focal point or giving friends a place to snap group photos. We used a bright red paper garland, paired with funky, round honeycomb lanterns in multiple bright colors. If you want to get really into it, look for decorations in the team colors of your choice.
We used honeycomb decorations throughout the rest of the room as well. Pro tip: don't worry about it being overly coordinated. Have fun with different sizes and textures, and move things around until you love the way it looks!
Step 2: Offer Up Great Food
After all, some people only come for the food and commercials. To keep it easy, use slider buns for simple mini meat and cheese sandwiches (we embellished ours with honeycomb paper toothpicks to match our theme). Or bust out your slow cooker&mdashthere's no time like a party to need a set-it-and-forget-it meal, as no one should be spending all their time in the kitchen.
While the main meal is cooking, serve up snack foods like soft pretzels (here's a homemade recipe)&mdashthey're perfect to go with a glass of beer (or cream soda if you're not in the mood for booze). Or, if you have a crowd who really does love beer, don't be afraid to cook with it. With these recipes, you can incorporate the stuff into every meal on game day.
Step 3: Don't Forget Dessert
Lastly (well, as far as the food is concerned), add items like chocolate donut holes to the mix for those with a sweet tooth. We crafted these cute DIY paper serving cones to make finger foods easier to munch on. Simply use colored paper that coordinates with your theme, and roll it up to form a cone. Tape the edges to secure your food, and have fun serving a variety of bite-sized treats in a fun, easy way.
Step 4: Make It About Football
Be sure to offer up plenty of drink options for your guests, and serve them in fun glasses. If one of your teams is competing for the big W, make sure you check out the NFL Homegating Collection to find the perfect pieces, whether they're wine glasses and beer steins or serving trays and blankets. Best part: you'll already have all the decor you need to bust out at the start of each new season.
Step 5: Accessorize, Accessorize, Accessorize!
Fun accessories like party hats, headbands, and oversized footballs give your guests a little something extra to enjoy. So have fun with it, and pick what you think everyone will love. Most importantly, don't stress. The Super Bowl is the highlight event of the year for so many, but there's no need to worry about hosting a fun get-together. It's all about having a great time with your friends, so stick to simple decorations, easy recipes, and fantastic drinks&mdashyou'll soon find a little goes a long way.
“This truly is a great salad which I will certainly make again. I got rave reviews from the company on this one.”
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Buffalo Chicken Skewers With Blue Cheese Dip
For the skewers
12 6- to 8-inch bamboo skewers
3 8-ounce boneless, skinless chicken breasts
1⁄2 cup Louisiana-style hot sauce (we used Frank’s)
2 tablespoons white vinegar
1 teaspoon Worcestershire sauce
For the dip
1 cup nonfat plain Greek yogurt
2 cloves garlic, minced
2 scallions, chopped
¼ cup blue cheese, crumbled
¼ teaspoon black pepper
Cayenne pepper (optional)
12 carrots, sliced into sticks
12 stalks celery, sliced into sticks
1. Soak skewers in water for 60 minutes, then preheat oven to broil.
2. Cut chicken into 12 lengthwise strips thread each strip on a skewer.
3. In a small bowl, combine hot sauce, vinegar, and Worcestershire sauce set aside.
4. In another bowl, combine yogurt, garlic, scallions, blue cheese, and pepper. Garnish with a sprinkle of cayenne pepper, if desired set aside.
5. Place skewers on broiler pan. Broil 8 to 10 minutes, until chicken is cooked through. While chicken is still hot, generously coat each skewer in the hot-sauce mixture. Serve immediately with the blue-cheese dip and the sliced carrots and celery.
Nutrition information per 1 skewer and 2 tablespoons sauce: 80 calories, 2 g fat, 1 g saturated fat, 1 g carbs, 0 g fiber, 1 g sugars (0 g added sugars), 16 g protein, 360 mg sodium
Barbecue Pork Spring Rolls
John E. Kelly / Photodisc / Getty Images
Whipping up pork-stuffed spring rolls at home isn't as hard as it sounds. This recipe makes a dozen or so crispy-skinned rolls that will add an Asian flair to the party. You may want to get extra ingredients to give yourself some practice, since getting the hang of wrapping the rolls can take a few tries. Don't get discouraged—it's all worth the effort.