Just a couple more days until Super Bowl!!! Now is a good time to start your grocery shopping and buy the items you'll need to serve your apps and snacks. If you wait too long, the items will be gone - trust me, I just went shopping and the ground beef (for our chili) was almost gone! If you're making chili, order some fresh buns in advance as well.
Below are some fun food ideas to serve your football fans for the big Super Bowl party this Sunday. Enjoy the game...and the food!
• 3 ripe avocados
• 1 Roma tomato (diced finely)
• 1 bunch of cilantro (chopped finely)
• 4 green onions (chopped finely)
• 1 tbsp. jalapeno (chopped finely)
use 1 tbsp. juice from jar for added flavor
• 1 fresh lime (squeezed)
• Add salt & pepper to taste
Mash together with a fork.
Serve with tortilla chips and pita triangles.
GRILLED BUFFALO CHICKEN BREAST
• Skinless, boneless chicken breast
• 1/4 cup Frank's Red Hot sauce
• 2 tbsp. olive oil
• 1/4 tsp. black pepper
Place chicken breast in a zip lock bag with Frank's, olive oil and black pepper.
Massage chicken/sauce in bag until well mixed and covered. Let sit for 1 hour to marinate.
Take chicken out with tongs and place straight on a pre-heated grill at medium heat.
Cook for about 15 minutes or until the outside of the chicken is starting to char on the edges.
Serve with blue cheese or ranch dressing. Also works well in a bun.
BEER CAN CHICKEN
• 1 (4-pound) whole chicken
• 2 tablespoons vegetable oil
• 3 tablespoons seasoned salt
• 1 can beer
Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with seasoned salt. Set aside.
Open beer can and take several gulps (so the can is 3/4 full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.
• 4 pounds pork spareribs
• 1 cup brown sugar
• 1/4 cup ketchup
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 1/4 cup rum
• 1/2 cup chile sauce
• 2 cloves garlic, crushed
• 1 teaspoon dry mustard
• 1 dash ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
Preheat grill for medium heat. Position grate four inches above heat source.
Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.