Super Bowl Sunday
Take a break from your new year’s resolutions and enjoy the game with great food.
Most Americans love Super Bowl parties and for many, it’s for the football and for most it’s about the commercials. But no doubt about it everyone loves the Super Bowl food.
If you’re hosting a Super Bowl party it really should be casual and low-pressure because all of the guests are supposed to be watching the game during dinner!
Here are some ideas for your Super Bowl menu. Just good old American food. Don’t worry; you can go back on your diet on Monday!
Starters
Pigs In A Blanket
Roasted Potato Skins With Sour Cream, Cheddar & Chives
Garlic Drumettes With Creamy Dill Dip Or Blue Cheese Dip
7 Layer Dip & Chips
Avocado Lime Dip
Chili Pita Chips
Crudité Tray With Onion Dip
Dinner
6 Food Sub Sandwiches
Philadelphia Cheesesteak Sandwiches
Classic Red Beans & Rice
Game Day Chili
Fried Chicken
Roasted Chicken Enchiladas
Coleslaw
Jalapeño Cornbread
Dessert
Chocolate Chip Cookies
7 Layer Bars
Everyone wins betting. Set up a pool and have everyone choose charities to put in the boxes. Make a separate pool for kids with grab bag prizes.
Mix & Match those dishes! Everything doesn’t have to match. Serve food on casual everyday dishes and if you don’t have enough of one set, just mix and match.
Most of all, don’t stress. Have a fun time and may your team win!
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
Don’t WISH For It, WORK For It.
Get A Head Start
Relax and enjoy festivities by prepping the basics a few days ahead.
Vegetables: Cut or chop vegetables such as carrots and onions. Wrap cut or chopped vegetables in plastic wrap or put into plastic containers and refrigerate. Keep bags of baby-cut carrots and frozen vegetables on hand for last-minute additions to your meal.
Seasonings: Mix together herbs and spices and keep in a small bowl or plastic storage bag. Keep ready-to-use jars of minced garlic and canned chopped chile peppers on hand for extra flavor without extra chopping.
Liquids: Measure out broth, juices, or wine. Cover and refrigerate.
Meats: Stock your freezer with diced cooked chicken, cooked meatballs and ground beef and sausage so you can start an easy dinner anytime during busy party seasons or holidays.
Cheese: Purchase shredded cheese in lots of flavors to make easy, creamy dips to tide everyone over before dinner.
Sides: Keep frozen rolls or biscuits on hand so you can pop them into the oven to heat while your dinner finishes cooking. This is especially helpful is you are using your slow-cooker.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen
You must think like a child with the eyes of a chef, open and naive. Never say something doesn’t work or is impossible to do. – Juan Mari Arzak
I love this shot of Deborah Harry & Andy Warhol!
Cut Your Cooking Time In Half
Let’s face it. It takes time to cook and many of us are so incredibly busy during the day that there never seems to be enough time to cook delicious and healthy meals. We all know that it’s so much better to eat a home cooked meal nightly, but when families get home after work it might seem so much easier to order out. Here are a few tips to help make cooking at home easier. It’s mostly about planning ahead which takes the guesswork out of cooking nightly meals.
Stock Up Weekly. It’s important to plan ahead. Make a list and purchase enough groceries to get you through the week. A last minute trip to the store is a big headache.
Stock Your Pantry & Fridge. It’s so much easier to cook a meal when you have a fridge and pantry stocked with nourishing foods that are ready to cook. For example having cans of tuna, jars of olives, and dried pasta in your pantry means you can cook up a quick tuna & olive pasta dish. I also make sure to have cans of crushed tomatoes on hand for a quick pasta sauce.
Find Sister Recipes. Dishes that feature similar ingredients make planning, buying, and prep much easier. For example, you could make a big batch of brown rice to serve with a stir-fry one night, and save extras to use in burritos later in the week.
Prep Ahead. Prep is probably the biggest time consumer in cooking. Do all of your chopping and measuring when you have time. This way later in the week when you’re spread thin you will be able to whip together a meal in minutes.
Buy Some Time! If you have room in your budget, pick up pre-washed, pre-chopped fruits and vegetables. Use packaged or frozen vegetables. They are already the perfect size and cut for most recipes.
Make Your Own Frozen Meals. The next time you create a tasty meal, consider doubling the recipe. I do this often. Leftovers can be portioned out into individual containers and placed in the freezer for quick weeknight dinners and easy take to work or school lunches.
Use the Microwave. Microwaving a potato takes less than half the time of baking in the oven. Just poke a few holes in it with a fork and cook it on high for about 10 minutes. You can also steam vegetables and other dishes in just mere minutes in the microwave too.
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen
First Fire In The New & Improved Family Room Fireplace
Cutlery from my Rhode Island Williams' ancestors. Circa late 1800's. My father gave these to me before he died. I'm so very happy that he did.
I love this photo of this 1939 Coffee Pot Restaurant. I believe it was somewhere in Indiana.
Kitchen Equipment
Great tools make for better food and a more pleasurable cooking experience, which tends to make you want to cook more often. This is a good foundation for good cooking and eating. Throw out the junk that clutters your kitchen drawers and cabinets, and invest in good quality knives, measuring cups, pans, and cutting boards. As your skills and interests progress, add more specialized tools, such as a a mandolin, a microplane grater, and a kitchen scale.
"Work With What You Got!"
© Victoria Hart Glavin Tiny New York Kitchen
