Staff Recipes for the Big Game
The Super Bowl is this weekend and chances are you’ve either got to bring a covered dish or host friends and family to watch the big game. Either way, we asked some of our staff members what their favorite football-watching recipes were. Here are some ideas for the big day.
*These staff favorites are not exactly healthy so moderation is key!
Lucien’s Tomato Pie
- Two pie crusts
- 4 very ripe tomatoes, peeled/cored/sliced
- ½ medium onion
- ¾ cup shredded cheddar cheese
- ¾ cup shredded Monterey jack cheese
- 2 slightly beaten eggs or 1-2 Tablespoons mayonnaise, if desired
- 6-12 slices bacon, crumbled
- Salt and pepper
1. Place tomatoes in a colander, sprinkle with salt and pepper, and allow to drain while other ingredients are prepared.
2. preheat the oven to 425 degrees.
3. Slice onions as thinly as possible…no, even thinner
4. In a bowl, mix cheese, mayo, and bacon. If in doubt, use more bacon.
5. Put one pie crust on a nine-inch pie plate. Add a layer of tomatoes, a layer of onions, a layer of tomatoes, a layer of onions, and then the cheese/bacon mixture.
6. Add the second pie crust. Seal the edges, and cut slits in the top.
7. Bake 45 minutes, checking after 30. Cover with foil if crust browns early.
8. Let cool before serving so it won’t be as runny.
In the tomato ‘offseason’, when all you can get are bland-tasting store-bought tomatoes, your pie will taste much better if you use canned whole tomatoes.
Jordan’s Buffalo Chicken Dip
- 1.5-2 cups shredded cooked chicken (rotisserie is best)
- 1 cup of Ranch or Blue Cheese dressing (or to taste)
- 1 package of cream cheese
- Shredded cheddar cheese (usually 1/2 a bag is enough)
- 1 cup of Franks Red Hot sauce (or to taste)
Mix chicken, Franks Red Hot sauce, and cream cheese together. Place in crockpot on low. Once the ingredients blend, add your dressing of choice. When the dip is hot, pour into the pan and layer cheddar cheese on top. Bake for 15 minutes or until cheese is bubbly. Serve with Chicken in Biscuit Crackers or veggies.
Denise’s Macaroni & Cheese
- 1 pound box of elbow macaroni
- 2 pound block of Velveeta cheese
- 1/2 pound butter
- 1 – 1 1/2 cup milk
- 6-8 dried bread crusts
Cook macaroni according to directions on box and drain. Add butter and milk, stirring until butter is melted. Cut 6-8 thin slices of Velveeta and put to the side. Cut up remaining cheese and melt into macaroni stirring until smooth. Start with 1 cup of milk and add more to desired consistency. Once all cheese is melted place in casserole dish and place slices of cheese on top. Crumble dried-bread-crusts and spread over the top. Bake at 250 until the top is golden brown.
Bianca’s Taco Bake
- 1 pound of ground beef
- 1 can of salsa ( I use mild you can use any kind you like depending on how spicy you like it)
- 1 pack of taco seasoning
- pack of cream cheese- I usually half it
- pack of egg noodles
- shredded cheese to your liking ( I use a whole bag cause I like cheesiness 🙂 )
Step 1: Preheat your oven to 350
Step 2: Boil your water (adding a spoonful of butter, a hint of salt, and some oregano is optional) and cook your noodles.
Step 3: While your Noodles are cooking, brown your meat and drain. Add your taco seasoning and fill the empty pack halfway with water. Stir until well mixed
Step 4: Add cream cheese and mix occasionally until it’s melted and creamy.
Step 5: Drain noodles and set them to the side
Step 5: In a small Squared Glass pan layer you cooked noodles, Ground beef mixture, salsa, and cheese(optional). repeat once or twice depending on how deep your pan is, your layer at the very top adds Cheese. Bake for about 20-25 minutes.
and Boom you got yourself a fiesta in your mouth of flavorful YUMmy-NESS!
Kara Potato Bacon Casserole
- 4 cups of frozen shredded hash browns
- 1/2 cup of finely chopped onion
- 8 oz bacon; cooked and crumbled
- 1 cup shred cheese
- 1 can of evaporated milk
- 1 large egg (beaten)
- 1 1/2 teaspoon of salt
1. preheat the oven to 350 degrees.
2. Grease 8-inch baking dish
3. Layer the dish with 1/2 potatoes, 1/2 onion, 1/2 bacon, 1/2 cheese; repeat layers
4. After you are finished with the layers combine the evaporated milk, egg, and salt into a separate bowl. Pour this over the potato mixture. Cover the dish with aluminum foil.
5. Bake for one hour covered.
6. Remove the cover, and bake for an additional 5 minutes.
7. Let stand 10-15 minutes before serving.
Donnas Black Eye Pea Dip
- 15 oz canned no salt black eye peas
- 2 cloves garlic, crushed or minced
- 3 tbsp fresh lime juice (from about 1 1/2 limes)
- 1 tbsp extra virgin olive oil
- 1 tsp cumin
- pinch of crushed red pepper flakes
- 1/2 tsp kosher salt
- 1 cup cooked corn, fresh or frozen, thawed
- 1 cup of cherry tomatoes, quartered
- 1/4 cup cilantro, chopped
- 1 jalapeno, seeded and diced (optional)
- 1 medium avocado diced
Rinse and drain the black-eyed peas in a colander. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt and mix well. Add the black-eyed peas, corn, tomato, red onion, jalapeno if using, and cilantro. Mix well and refrigerate for at least 20 minutes. When ready to eat, gently mix in the avocado and serve.
There’s no question The Super Bowl is a holiday of mass consumption. According to the National Chicken Council, Americans will eat 1.25 Billion wings during the game on Sunday.