Super Bowl Super Foods!

I saw a tweet the other day … and someone was awfully glad their team was going to the Super Bowl or maybe that the SB was just coming up … or that it hadn’t been canceled due to poor money mismanagement or some such thing. However, he was lamenting about what they would serve for the game.  Alas DaddyGeekBoy !!! I’ve put together some super easy super bowl super foods!


BBQ Chicken Meatballs:


  • 1 pound ground chicken
  • 2/3 cup corn-bread crumbs or bread crumbs
  • 1 egg
  • 1 teaspoon chili powder
  • 1 small onion, grated and drained
  • 1/2 teaspoon paprika (optional)
  • 1 teaspoon kosher salt
  • 2 tablespoons applesauce
  • 2 tablespoons olive oil
  • 1 cup barbecue sauce
  • Preparation:

    1. Combine the first 8 ingredients. Form the mixture into 1-inch balls.

    2. Place the oil in a wide frying pan. Add the meatballs and brown them on all sides until cooked through, 8 to 10 minutes.

    3. Add the barbecue sauce. Cook until it reduces and sticks to the meatballs, about 1 minute. Serve.

    Tip: When making meatballs, keep a bowl of water nearby to dunk your hands in, so the mixture doesn’t stick to your hands.

    Gazpacho Salsa:


  • 6 tablespoons extra-virgin olive oil (preferably Spanish)
  • 2 tablespoons Sherry wine vinegar or red wine vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1 1/2 teaspoons coarse kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3 medium tomatoes, cored, seeded, cut into 1/4-inch cubes
  • 1 small cucumber, peeled, seeded, cut into 1/4-inch cubes (about 1 cup)
  • 3/4 cup coarsely chopped pitted Kalamata olives
  • 1/2 red bell pepper, cut into 1/4-inch cubes
  • 1/2 yellow bell pepper, cut into 1/4-inch cubes
  • 1/2 cup finely chopped red onion
  • 3 tablespoons chopped fresh Italian parsley
  • Preparation:

    Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Toss to blend before serving.


    Speedy Mini Meat Loaves:


  • 1 1/2 pounds ground beef
  • 1 cup plain unseasoned bread crumbs
  • 3 large eggs, lightly beaten
  • 3 tablespoons milk
  • 1 garlic clove, finely chopped
  • 1 medium onion, finely chopped
  • 1 1/4 teaspoons salt
  • 1 teaspoon minced fresh thyme
  • 3/4 teaspoon freshly ground black pepper
  • 3 tablespoons ketchup
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Preparation:

    1. Preheat the oven to 350°F. Lightly grease the cups of a 12-cup muffin pan.

    2. In a large bowl, combine the beef, bread crumbs, eggs, milk, garlic, onion, salt, thyme, and pepper. Divide the meat mixture among the 12 muffin cups, pressing the meat firmly into the pan.

    3. Place the muffin pan on a baking sheet and bake for 20 to 25 minutes, until the meat is almost cooked through—the “loaves” will be firm when pressed lightly in the center but not set.

    4. While the meat loaves are baking, whisk together the ketchup, mustard, and Worcestershire sauce. After baking for 20 to 25 minutes, remove the pan from the oven. Brush the tops of the loaves with the glaze, using it all up, and return the pan to the oven. Bake for 10 minutes more, or until the glaze has thickened and the meat is completely cooked through, 30 to 35 minutes total. Run an offset spatula or butter knife around the edges of the muffin cups and pop out the meat loaves. Serve hot.

    Marinated Thai-Style Pork Spareribs


  • 1 cup sliced shallots
  • 10 scallions, coarsely chopped
  • One 3-inch piece fresh ginger, sliced
  • 8 large cloves garlic, peeled
  • 1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)
  • 6 tablespoons soy sauce
  • 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh coarsely ground black pepper
  • 2 tablespoons sugar
  • 4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch “racks,” each rack cut between the bones into individual 2- to 3-inch-long riblets
  • Preparation:

    1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.

    2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.

    3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce .


    Stout Floats


  • 2 pints superpremium vanilla ice cream
  • 6 tablespoons blackberry brandy
  • 4 chilled 12-ounce bottles stout, such as oatmeal stout, chocolate-style beer, or Guinness
  • Preparation:

    Divide ice cream among 6 (16-ounce) glasses, then add 1 tablespoon brandy to each. Slowly pour 8 ounces stout into each glass. (y’all probably could have figured this one out on your own, but here it is, nonetheless)

    Chocolate-Orange Cookie Stacks


    • 1 cup chilled heavy whipping cream
    • 2/3 cup frozen orange juice concentrate, partially thawed
    • 40 chocolate wafer cookies (about one 9-ounce package)
    • Finely grated orange peel


    Using electric mixer, beat cream and orange juice concentrate in medium bowl until stiff peaks form.

    Place 8 cookies on rimmed baking sheet, spacing apart. Spoon about 1 level tablespoon whipped orange cream atop each cookie, then top each with second cookie and another tablespoon cream. Repeat 2 more times with cookies and cream, creating 8 stacks of 4 cookies with 4 layers of orange cream. Top each stack with fifth cookie. Transfer remaining orange cream to small bowl; cover and chill cream. Cover and chill stacks at least 6 hours or overnight (cookies will soften).

    Carefully transfer 1 stack to each of 8 plates. Rewhisk reserved orange cream, if necessary, until stiff peaks form. Spoon dollop of orange cream atop each stack, sprinkle with grated orange peel, and serve.

    There you go … a Super Bowl feast that’s fit for Kings and Queens! Easy and user friendly.  Or you could go the traditional route, get a bunch of dips, and a bunch of chips … and order up some ribs and wings from your local deli.  Either way … I do hope you all ENJOY!!!

    Be safe and brightest blessings,


    (All recipes courtesy of


    10 Responses to Super Bowl Super Foods!

    1. Jan says:

      Good food, good life! Thanks for sharing your recipes. Since I’ve just got into Raw food diet I’ll pass these to some of my friend whom will surely enjoy them. Thanks.

    2. Holly says:

      Gazpacho salsa?! YUM!

      Okay, am I lame if I ask when the superbowl is?

    3. You are NOT lame and I have no idea when it is!

    4. Mama Kat says:

      Forget the super bowl…I want that for breakfast!

    5. I don’t watch the Super Bowl, but I will if I can have some of that.

    6. Braja says:

      Oh, Sweetpea, I LOVE the new look.

      Er…and the chocolate orange cookie stacks :)))

      • I’m happy you like it … I’m pretty happy over here and I like the new look. I’m boning up on CSS and perhaps one day … I’ll create my own personalized look!!! WEE!

    7. Pearl says:

      Oh, man — I came here after lunch today and your recipes STILL made me hungry!

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