super bowl party – call for recipes!

by Amy on 26 January 2011

we’re hosting a small super bowl party at our home this year (about 10-15 people, plus a couple kiddos) + i’m starting to work on the menu.  i’ve narrowed down the ‘main dish’ to a few different things, but still need help deciding on some appetizers, snacks + desserts. any ideas?

for the main dish, i’m deciding between three options – beef + three-bean chili, espresso + black bean chili, or pulled slow-cooked smoked pork shoulder.  if i make one of the chilis, i’ll probably accompany it with cheddar jalapeno biscuits. if i make the pulled pork, i’m thinking panko-topped baked mac + cheese.

what else to serve? do you have any crowd-pleasing super bowl snacks, appetizers, or desserts? i love to try a few new recipes whenever i host a party, so i can’t wait to hear what y’all suggest! i’ve already gotten two great suggestions: homemade pizza rolls from one particular kitchen + bacon-wrapped jalapeno poppers from erin’s food files. keep the good ideas coming – you all always have such great ideas!

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{ 14 comments… read them below or add one }

1 Sarah January 26, 2011 at 10:20 am

Looks like you’re off to a good start! I’m really looking forward to reading the black bean and espresso chili recipe. Will it be on the blog soon, I hope? For an appetizer, your meatball recipe is so good – how about sliders? Easy, delicious and stay warm well.

2 amy January 26, 2011 at 10:27 am

yes, the espresso + black bean chili will hopefully be on the blog soon. it’s absolutely delicious! we actually talked about doing sliders + i think we will. i agree – they’re easy to make, i already have a meatball recipe that i love, + they’re a crowd-pleaser. i think i’ll put them on little baguette bites + top with some mozzarella or provolone. thanks for the suggestion!

3 amanda January 26, 2011 at 11:42 am

What about something basic like wings? Normally, they aren’t all that exciting, but you could dress them up with some sort of interesting glaze. I’ve done a garlic ginger glaze that I bet you’d love. I’ll look up the recipe and post it once I find it!

4 amy January 26, 2011 at 2:43 pm

believe it or not, i’ve never made wings! i think it would be fun to try them with some sort of dressed-up glaze, like you mention. can’t wait to see the recipe — thanks for the idea!

5 amanda January 26, 2011 at 2:47 pm
6 Rich Hedgepeth January 26, 2011 at 5:47 pm

I am from the south and we do love our snacks. Man football screams wings and I know, so old… but I love em. Here is a recipe from my cookbook “A Low Country Affair” that we served in our restaurant. Rad Richie’s Wings:

Rad Richie’s Wings
A Blue Crab Grille Recipe

24 Wing Pieces
1 cup of Smoky BBQ sauce
1 cup of Grape Jelly
1 Tbs apple cider vinegar

Fry wings until done. Combine all ingredients in mixing bowl and whisk until jelly is incorporated into bbq sauce. Make sure its smooth. Turn oven on broil. Place wings in mixing bowl and toss until they are completely coated. Place on a broiling pan and place in oven. Now I am not going to say a time on cooking, what I will say is broil them until they begin to turn black on the edges. You must caramelize the sugar in the jelly or this recipe does not work. If you do you will enjoy a dish I have never had anyone not like. It is awesome, so enjoy.

7 amy January 26, 2011 at 7:11 pm

Rich, sounds awesome! i wonder, do you think i could do a batch of boneless chicken tenders this was as well (in addition to the wings?) would they stand up to the broiling? i’d love to do both types of chicken. that caramelized sauce sounds sooo good!

8 tracey January 27, 2011 at 9:57 am

Wings and football are almost one in the same,we usually do a buffalo style and then offer something else for those that may not enjoy the ‘heat’ as much as we do.We do a fabulous tequila lime chix wing,that is so tender and flavorful you almost want to smack yourself.You could even go “old school”with a baked potato skin bar,get the bake potatos hollow them out(keep the potato part for mashed potatos,or topping on a shepards pie)roast the skins in the oven,then make a bar area and offer cheeses,and flavored butters,different smoked bacons,etc,people can stuff the skins with what they like and everyone is content.Whatever you do I am sure that it will be awesome,and as long as you keep the libations flowing everyone will be happy.

9 amy January 27, 2011 at 11:08 am

ooh, i make a tequila lime grilled chicken, + i bet i could adapt the sauce recipe slightly for wings. + the potato skins bar? LOVE IT! i think i will absolutely give that a try. what type of potato is best for skins? russet?

10 tracey January 27, 2011 at 12:09 pm

I have used a variety,but russets do work best.Also when you are offering the toppings (like the cheeses,onions, and sour cream etc,people can also opt to ‘jazz’up their chili if they so choose as well,that is of course if you decide to go with the chili.You can totally use your recipe for the wings it is just a good variance from the buffalo or barbecue.

11 Rich Hedgepeth February 1, 2011 at 5:43 pm

Yes Amy, boneless wings are fine. Heck I have put this sauce on ribs, chicken breast, many things with great success. Thanks for the positive comments!

12 Rachel May 15, 2012 at 9:36 am

Hey you are making me hungry lol I am from the South I lived in Indiana and I live an New York State and Indiana ppl lik White Castles they are delicous. They are like a small appetizer of a hamburger. You could make that as well as Wings or tenderless chicken breast.

13 Rachel May 15, 2012 at 9:39 am

Are you a cook r just own a restraunt i might stop in if i am near ur store

14 Rachel May 15, 2012 at 9:40 am

I meant restraunt

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