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Super Bowl LII Game Day Food

Our Favorite Super Bowl Recipes

It’s time to start thinking about your super bowl eating strategy because let’s admit it – you’re only here for the food. Sure, two great teams are going up against each other for a shot at that ring. But we’re here for the tasty, tasty food. And maybe the commercials too.

Whether your keeping things simple, heading to a potluck party or hosting a huge gathering, we’ve got some great recipe ideas that are sure to keep your guests satisfied from kick off to MVP pick. Check out our personal chefs’ favorite game day food below!

BLT Bites – Chef Brandon O’Dell

1 pkg     cherry tomatoes
¼ lb       crisp cooked bacon (substitute turkey bacon for a low-fat recipe)
1 cup     parsley leaves
½ cup    mayonnaise (you can substitute fat free mayo to make this low fat)

This is a stuffed cherry tomato recipe that resembles the popular flavor of BLT sandwiches. Start by using a sharp paring knife to cut a flat base on the bottom of each cherry tomato. Don’t cut off too much, just enough to give the tomato a small, flat base. With the same knife inverted downward, cut out the stem area of the tomato creating a circular opening ¾ the diameter of the tomato and hollowing out at least half of the inside of the tomato without cutting to the bottom of the tomato. Place tomatoes to the side to drain while you prepare the filling.

Break the bacon into pieces by hand and place in a food processor. Add the parsley and the mayonnaise. Blend until all pieces are small enough to be piped through a 3/8 inch opening. If the ingredients seem too dry to pipe, add mayonnaise until the filling is the correct mixture. Depending on the thickness of your bacon, you could also have to use less mayo than the recipe calls for. If you’re unsure, add half the mayo and blend, then continue to add more until the mixture reaches a consistency that can be piped, but not so loose that it is runny.

Put the filling mixture into a pastry bag, or create a makeshift pastry bag by putting the mixture into a one gallon plastic storage bag, cutting just enough of the tip to make an opening a little less than half an inch. Pipe the mixture into the openings of the tomatoes and chill until it’s time to serve. These tomatoes add beauty to any food table, and are incredibly flavorful while still being very simple.

 

“Banh Mi” Sliders – Chef Mark Maybon
Banh Mi Sliders

1 lb ground chicken thigh
1 lb ground pork
3 cloves garlic, minced
2 tbsp ginger, minced
1 shallot, minced
1 tbsp lemongrass, finely minced (only tender core)
2 eggs
2 tbsp oyster sauce
1 cup breadcrumbs

 

  1. Saute first 4 ingredients until translucent and fragrant. Cool slightly.
  2. Gently mix sauteed veg and the rest of ingredients in a large bowl until just combined and homogenous.
  3. Line a rimmed baking sheet with aluminum foil or parchment paper. Spray with cooking spray or oil. With wet hands, roll meatball mix into 1.5 oz balls and slightly flatten before putting on prepared sheet pan.
  4. Roast at 375 F until cooked through, approximately 12-15 minutes.

Cilantro Lime Carrot Slaw
3 cups shredded carrots
1 bunch minced cilantro
1 lime, juiced

  1. Toss to combine.

Oyster Sauce Aioli
1 cup mayonnaise
1/2 cup oyster sauce

  1. Stir together in a bowl.

To assemble, split slider buns and spread aioli on top and bottom. Placed carrot slaw on bottom and top with meatball. (Optionally add super thin sliced fresh jalapeno rounds.) Place top buns on and skewer sliders to hold together for presentation. (If using jalapenos on all or half of sliders, place a slice on top to warn guests of spiciness)

 

Shredded Chicken Taquitos – Nate Lane

1.25lbs chicken breast, cooked & shreddedShredded Chicken Taquitos
4 ounces frozen chopped spinach
6 ounces cream cheese, softened
one packet Williams taco seasoning
20 corn tortillas
oil for frying

Method:

Mix chicken, spinach, cream cheese, and taco seasoning. Heat tortillas in microwave till warm and flexible. Divide chicken mixture among tortillas and wrapped tightly. Use toothpick to hold in place and pan fry over medium heat till each side is slightly browned. Best served with guacamole!

Teriyaki Wings – Chef Karie Baima

2 lb wing drummettesteriyaki wings
1 tbsp minced garlic
1tbsp minced ginger
1/3 c low sodium soy sauce
1/3 c brown sugar
2 tbsp aji mirin
3 green onions sliced
1 tbsp sesame seeds
Salt to taste

Method:

Heat oven to 350 °. Toss the wings with salt to taste and spread on a sheet pan. If the wings are touching, then use 2 sheet pans. This way they get crispy. Bake for 25 minutes, flip them and rotate the sheet pans and bake another 15 minutes, or until very tender. Meanwhile, in a small saucepan, simmer the soy sauce, garlic, ginger, brown sugar and mirin for 10 minutes. Toss the sauce with the wings after their 2nd part of cooking. Return to the oven for another 10 minutes. Garnish with green onions and sesame seeds.

 

Buffalo chicken dip – Chef Travis Shaw

3-5 stalks celeryBuffalo Chicken Dip
1 onion
2-3 chicken breasts
2 cups buffalo sauce
1 package cream cheese
Blue cheese to taste
Salt and pepper to taste

Method:

1) Sear chicken, remove, bake in 350F oven till cooked through
2) dice vegetables and add sauce or pan to deglaze
3) add buffalo sauce, cook till simmering, remove from heat, S&P to taste
4) beak apart cream cheese into pan and mix with till melted
5) pull chicken and add to pan
6) sprinkle blue cheese to taste
7) bake to melt cheese
8) enjoy with chips or veggies, great as lettuce wraps

 

Vegan cheese dip – Chef Emilie Newcomb

1 large carrot, peeled Vegan Cheese Dip
2 medium sized Yukon gold, peeled
3 cups veggie broth
1/2 onion
4 cloves garlic
3/4 cup cashews
1/4 cup nutritional yeast
Paprika, cayenne, curry powder, black pepper, salt (to taste)

Method:

– Cut potato and carrot into 1-inch cubes
– In a pot, cook potato and carrot with veggie stock until soft
– While that’s cooking, chop the onion and garlic and sauté on medium/low until translucent
– Pour everything into blender
– Add cashews, nutritional yeast, and spices
– If it is too thick, add more stock. If it is too thin, add more cashews and nutritional yeast
-blend on high for one minute
– Add all spices
– Taste, then adjust to your liking
– Enjoy!

 

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Dill Roasted Orange Roughy pic

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Dill Roasted Orange Roughy

Dill topped and oven roasted Orange Roughy served over steamed asparagus and sundried tomato polenta. The plate is topped with a white wine lemon butter.

For information on Weekly Meal Prep in Kansas City or Wichita, visit www.friendthatcooks.com.

Friend that Cooks is a personal chef service offering cooking by private chefs in the home or anywhere with a kitchen.

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Chicken Parmesan pic

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Chicken Parmesan

Here is a chicken Parmesan dinner I made 6 portions of for a new Friend and Weekly Meal Prep customer. For the sauce, I started with fresh, ripe hothouse tomatoes, peeled and seeded, added onion sauteed in olive oil, garlic, oregano, thyme, and a little agave syrup then simmered it for two hours. After it was cooked, I stirred in some fresh basil. It’s served with whole grain pasta and chicken lightly coated in Parmesan and sauteed in olive oil, then some fresh mushrooms and green pepper sauteed in the olive oil from the chicken.

For information on Weekly Meal Prep in Kansas City or Wichita, visit www.friendthatcooks.com.

Friend that Cooks is a personal chef service offering cooking by private chefs in the home or anywhere with a kitchen.

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Chef Rebecca's Herb and Bleu Cheese Smashed Potato Recipe

Chef Rebecca is making this side dish along with a KC strip, steamed asparagus and truffle butter on the FOX 4 morning newscast on Thursday, February 9th. Tune in and watch!

Serves 4-6

Herb and Bleu Cheese Smashed Potatoes

Ingredients

  • 4-5 large russet potatoes
  • ¼ cup milk or cream
  • 3 tablespoons butter
  • Salt and pepper
  • Handful of fresh arugula
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped chives
  • ¼ cup bleu cheese crumbles

Procedure

  1. Scrub and rough dice potatoes and put in a medium pot. Cover with cold water and season with salt. Bring to a boil, then reduce heat to medium and cook until soft when pierced with a fork or knife.
  2. Meanwhile, warm milk or cream in a small saucepot over low heat.
  3. Drain the potatoes. Return to the pot, off of the heat. Add milk, butter, arugula and herbs and mix well. Fold in the cheese.
  4. Then season to taste with salt and pepper.

Enter your email address on the top-right of the page to receive email updates of our blog. Don’t forget to click on the links on the right bar to follow us on Facebook and Twitter also! Visit our main website at www.friendthatcooks.com to learn more about our Weekly Meal Prep service.

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Fun time at the lake house with Cox Communications!

Robert Brinkley and I had a great time preparing a lake front feast for 24 ppl from Cox Communications at a lake house in Haven, KS on Friday!

We prepared king crab legs, filet of beef tenderloin slathered in herb butter, scalloped corn, beef jerky potato salad and a fresh Compari tomato and English cucumber salad for dinner. For appetizers, we made BLT bites (bacon stuffed cherry tomatoes), fresh tomato salsa, and cold smoked salmon pinwheels that were a big hit!

Here’s a couple pics we’d like to share:

These filets were completely covered in a fresh herb butter before getting thrown on the fire.

Filet of beef tenderloin
Filet of beef tenderloin

It seems the crowd already grabbed the big leg pieces, but they missed the sweetest part of the King Crab, the shoulder portion!

King Crab legs
King Crab legs

Here’s what people look like when they’re stuffing themselves full of tenderloin, crab and lots of other great stuff.

First table
First table

Second table
Second table

Third table
Third table

The most important part of cooking is tasting your food.

Brandons taste test
Brandon's taste test

Robert had a little taste test of his own.

Roberts taste test
Robert's taste test

We had a great time preparing all this delicious food. If you would like to have a party at your house, or anywhere you can provide us with a kitchen, Friend that Cooks would love to cook up some fantastic fare for you and your friends! We provide service in the Wichita and Kansas City metropolitan areas.

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Recipe – Port Salut potato hash

  • 6 lb small gold potatoes, skin-on, cut into 1″ by 1″ pieces
  • 1 pint heavy cream
  • 5 clove fresh garlic
  • 4 stalk green onion, chopped with whites and green separated
  • 6 oz Port Salut cheese, cut into 1/2″ chunks
  • 6 oz salted butter
  • Salt to taste
  • Pepper to taste
  • Boil potato pieces until fork tender. Strain and remove from pan. Place pan over medium-low heat and melt butter in the pan. Add cream, garlic and green onion whites. Increase heat to medium and bring to a simmer. Simmer for 2 minutes, then reduce heat to low. Add potatoes, salt, pepper, cheese and onion greens. Stir with a spoon to mix all ingredients. Do not mash.

    As with all recipes, check your potatoes for salt. You should be able to taste the salt without it being overwhelming. Potatoes require a lot of salt, and the salt will bring out the rest of the flavors of the dish.

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    Recipe – Cucumber dill vinaigrette

  • 1 whole seeded cucumber, cut into 8 strips then chopped
  • 1 tbsp finely chopped fresh dill
  • 1 clove finely chopped fresh garlic
  • 2 tsp lemon juice
  • 4 tbsp rice vinegar
  • 4 tbsp olive oil
  • 4 tbsp water
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1/2 tsp onion powder
  • 1/4 tsp white pepper
  • Combine all dry ingredients in a mixing bowl. Add lemon juice and vinegar. Mix well. Whisk in olive oil slowly until fully combined. Whisk in water slowly until fully combined.

    Taste the vinaigrette for vinegar and salt content. Different vinegars have varying strengths. You may need to add more vinegar or salt.

    Refrigerate until ready to use.