Foodie Friday | Super Bowl 50

Foodie Friday returns just in time for this season’s 50th NFL Super Bowl! It’s the Panthers vs. the Broncos – who will win? Honestly, I don’t know enough about these particular football teams or have the time to learn in order to give you my prediction, so I’ll save you the trouble. What I am more concerned with is the FOOD and BOOZE. Here are my top picks for snacks, drinks, and game-day ready meals to make all the fans happy! I can personally attest to the yummyness of each of these recipes, as I have made them all and eaten them all.

Have an amazing weekend everyone, and see you on the other side! GO TEAM!

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Fruity Beer Cocktail & DIY Football Coasters from Bird’s Party

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“Beer” Champagne Jello Shots from Style Me Pretty

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Cheeseburger-Topped Bloody Mary from Taste With the Eyes

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FREE Bingo Printables from Studio DIY

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Warm Skillet Pretzel Rolls with Mexican Cheese Dip from Seasons & Suppers

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Sriracha Bacon Deviled Eggs from The MIAMI Rose

Ingredients

1 dozen large eggs
1/4 cup mayonnaise
3 tablespoons Sriracha sauce
1⁄4 cup chopped chives
2 teaspoons curry powder
1 pack thick cut bacon

Instructions

1. Make the bacon ahead of time by following the oven instructions on the back of the package. I like to put wax paper on two baking sheets, distribute the bacon evenly, and cook in the oven at 400 degrees for 18-15 minutes. Allow to cool. Cut 5-6 pieces of the bacon into 1″ x 1 cm strips for garnish, and then crumble/chop the rest.

2. Boil the eggs. When ready to serve remove the shell.

3. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise. Remove the egg yolks into a medium bowl and mash with a fork. Stir in the mayonnaise, Sriracha, curry powder, bacon crumbles, and chives, mixing until very smooth.

4. Transfer the yolk mixture to a pastry bag fitted with a plain tip, or a zip-top bag (with the corner cut off). Rinse the egg whites and pat them dry to make sure they look pretty and have no yolk residue before adding the filling. Set the egg whites on a serving platter and pipe in the filling.

5. Just before serving, garnish the deviled eggs with the bacon strips.

 

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Melty, cheesy, perfect Jalapeno Poppers from A Dash of Sanity

Ingredients
15 Rhodes Rolls
9 fresh jalapenos, cut in half, seeds and stem removed
4 ounces cream cheese
15 slices Pepper Jack cheese, deli style slices
15 slices bacon, cooked, approximately a pound

Instructions

  1. 1. Prepare a baking sheet with parchment paper, place rolls on the pan and allow to rise for 2 ½ – 3 hours. While the rolls are rising cook bacon and prepare jalapenos.
  2. Cut 8 of the 9 jalapenos in half, remove stem and seeds, then stuff with cream cheese, set aside in the fridge until ready to assemble rolls. Cut the pepper jack cheese slices into quarters, set aside in the fridge until ready to assemble rolls.
  3. Once rolls have risen, cut them in half, like pictured. So this one at a time, cutting in half but not cutting all the way through, as pictured. Stuff rolls as directed below. Then move on to the next one, do not cut them all in half at the same time.
  4. Place one jalapeno half cream cheese side up on the bottom half of the roll. Take one piece of bacon, break in half and place the two halves on top of the jalapeno. Top the bacon with 2 quarters of Pepper Jack cheese.
  5. Take the top half of the roll and pull it over the jalapeno, bacon and cheese. Pinch the top and bottom together and pull the seam underneath the roll, so that the pinch/seam part it under the roll while it bakes, making sure it doesn’t come apart while baking. Place back onto parchment paper on the pan.
  6. Preheat oven to 350 degrees. Prepare the remaining rolls.
  7. Place pan in the oven once all of the rolls are complete and bake for 16 minutes. While rolls are baking slice the remaining jalapeno. Remove from oven and place 2 quarters of Pepper Jack cheese on top of each roll and one jalapeno slice. Place back in oven and bake until cheese is melted about 3-4 minutes.

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Sliders Three Ways from The MIAMI Rose

What could be a better crowd-pleaser than sliders? And three different ways? Well, that will cover almost everyone’s tastes. This recipe makes it all easy by using the same, flavorful patty recipe for all three sliders, each with different toppings and sauces. Perfect! Even better? They cook quickly, and you can make as many or as few as you need.

Or, for the easy way out…

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Game Day Chili Station inspiration from Hither & Tither

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Sriracha Glazed Chicken from Shutterbean

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Short Rib Pizza with Smoked Gouda Cream Sauce from Perpetually Hungry

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Easy Ice Cream Sandwiches from Kim Byers Celebration Shoppe

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Blackberry White Chocolate Smores from 40 Aprons

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