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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


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


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


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)


– 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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Vegan Mexican Recipe ¦

Coriander crusted tofu

Here’s a great recipe idea for a Mexican vegan dinner. For one of our weekly meal prep customers, I coated some extra firm tofu with ground coriander, salt and pepper, then pan seared it in some corn oil. I served it with some steamed quinoa that has butter, lime juice and chopped cilantro stirred into it with a touch of salt. It also has a salad made with steamed corn off the cob, chopped red pepper, chopped onion, cilantro, lime juice, agave syrup and cumin. Friend That Cooks personal chefs offer weekly meal prep for families with busy schedules, dietary restrictions and food allergies in Kansas City and Wichita.

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Broiled dill tilapia ¦ Friend That Cooks Blog

Fresh dill, lemon slices, olive oil, salt and pepper broiled on tilapia served with fresh tomato cous cous. Healthy meal preparation for families with busy schedules, food allergies and dietary restrictions in Kansas City and Wichita from personal chefs at

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Black quinoa, cucumber and basil salad recipe from FOX 4 newscast | Friend That Cooks Home Chef Service

I’ll be demonstrating this recipe bright and early on FOX4 tomorrow morning, Saturday September 9 2012, sometime between 8 and 9 am. I’ll take some pictures from the segment to add to the recipe tomorrow. I’m promoting the FAAN Walk for Food Allergy Awareness happening on Saturday th 15th. Go to their website to learn more:

Black quinoa, cucumber and basil salad


  • 1/2 cup dry black quinoa
  • 1 1/2 cup water (reduce water to a 1 to 2 ratio for larger batches of quinoa)
  • 1/4 tsp iodized sea salt
  • 1/4 cucumber, seeded and finely diced
  • 1/4 small red onion, finely diced
  • 1/2 cup grape tomatoes, halved
  • 1 small clove garlic, finely chopped
  • 2 to 3 fresh basil leaves, finely chopped
  • 1 tbsp white balsamic vinegar
  • 1/2 tbsp extra virgin olive oil
  • fresh cracked pepper


Bring water and salt just to a low boil in a small sauce pan on your smallest stove burner. Stir in quinoa. Return to a low boil, cover and reduce heat to a very low simmer. Cook until all water is absorbed, 15-25 minutes depending on the stove. Check to see if the water is absorbed by lifting the lid and tipping the pan sideways. If you don’t see any water pool on the low side of the pan, the water has all been absorbed. Remove from heat and allow to sit covered for another 15 minutes. Quinoa should still be slightly firm when it is done, not mushy. When quinoa is cooked, you can see a ring around the outside of the quinoa kernel.

Combine cooked quinoa and remaining ingredients in a mixing bowl and stir to combine. Chill and serve. This recipes is safe for those with nut, legume, dairy, lactose and shellfish allergy issues.

Friend That Cooks Home Chef Service offers weekly meal prep in Kansas City and Wichita for families with busy schedules, food allergies and dietary restrictions. We send a talented personal chef to your home to shop, cook, clean up and stock your refrigerator with healthy meals for an entire week. Visit for information.

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Turkey filet with steamed kohlrabi and yellow baby carrots | Friend That Cooks blog

Turkey tenderloin filet
Turkey tenderloin filet
Here’s one of the healthy meals I made for a single meal prep customer in the Kansas City area. He eats from the Paleo diet. This particular customer is looking for another individual or two to share our service with. We do the meal preparation at his house and you would just have to reimburse him for half the cost of the groceries and service. His current grocery bill is around $50 per week and service is around $100 per week. Adding another person to the service would likely add only around $50 per week to the total cost. That’s around $100 each.

This is a pan seared bacon wrapped turkey tenderloin filet that is pan seared in a little canola oil and served with steamed brussel sprouts, and steamed kohlrabi with baby yellow carrots.

Friend That Cooks Home Chef Service offer weekly meal prep for families in Kansas City and Wichita with busy schedules, food allergies and health related dietary restrictions. We send a talented personal chef to your home to shop, cook, clean up and stock your refrigerator with a week’s worth of healthy meals. Learn more at

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Fresh tomato sauce and homemade meatballs ¦ Friend That Cooks blog

Fresh tomato sauce and homemade meatballs ¦ Friend That Cooks blog

Tomato sauce made from fresh, locally grown tomatoes and herbs. Served with steamed spaghetti and homemade meatballs made from Mendolia’s sausage, beef, onion, garlic, basil, bread crumbs, egg, worcestershire and a splash of balsamic vinegar. Eat healthy with Weekly Meal Prep in your home from personal chefs in Kansas City and Wichita. Affordable rates for families with busy schedules, food allergies and dietary restrictions.