Super Bowl Sunday Party Menu

Here are some suggestions for various entrees and snacks that would be great at any Super Bowl Party (or graduation party or large celebration.) I have included links to any recipes I have on this blog.

Main Dishes:
Posole or Chili
BBQ Meatballs
Empanadas
Sliders
Flatbread Pizzas

Sides:
Cheese-Stuffed Rolls or Fry Bread
Chicken Wings
Stuffed Jalapenos
Deviled Eggs
Potato Salad and/or Cole Slaw
Sushi
Relish Dish
Cheese Plate
Vegetable Plate
Overnight Pickles 
Loaded Potato Skins
Fruit Salad
Mini Quiches
Chips

Dips:
Cowboy Caviar
Guacamole
7-Layer Dip
Artichoke Dip
Salsa
Hummus

Beverages:
Sodas
Dole Whip

Desserts:
Brownies
Cookies
Cream Puffs
Fruit Bars

Carrot Soufle

I got this recipe from my sister, Mary. I'm not sure where she got it, but it makes a great side for holiday and company dinners.

Ingredients:

2 lbs carrots, boiled until soft
1 stick butter, melted
1/2 - 2/3 cup sugar
2 large eggs
1 tsp vanilla
1 tsp baking powder
1 tsp flour (You can leave this out or use Gluten-free Red Mill 1-to-1 flour for a gluten-free dish.)

Directions:
Blend all ingredients together in a blender. Pour into a greased casserole dish and bake at 350 degrees for 30-35 minutes.

Cowboy Caviar

       Ingredients

• 1/2 cup olive oil
• 1/4 cup sugar (see notes)
• 1/4 cup white wine vinegar
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 pound Roma tomatoes, seeded and diced
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (11 ounce) can super sweet corn, drained (see notes)
• 1 red onion, diced
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1 cup chopped cilantro (from 1 bunch) 
• Tortilla chips
  
  

  Directions

   Combine all ingredients, except tortilla chips, in a large bowl. Chill for about an hour to let flavors blend. Serve with tortilla chips.
  

Quinoa & Lentils

Serves 15

2 cups (uncooked) quinoa
1 1/2 cups (uncooked) lentils
1/2 red onion, diced
2-3 T garlic, diced
2 T olive oil
1/4 cup lemon juice
ground black pepper to taste
sea salt to taste

Cook quinoa and lentils according to package directions (boil 15-20 minutes). Drain. Meanwhile, saute red onion and garlic in butter. Combine all ingredients and serve.

This makes a great side with marinated or roasted chicken, pork chops, beef roast, or fish. Add a vegetable, too, for a complete meal.

Gluten-Free Broccoli Rice Casserole

Ingredients:
1 Stick of butter, divided.
1/2 cup diced onion
1 T diced garlic
2 cups fresh broccoli heads and some stems, diced
1-2 T cornstarch
1 1/2 cups milk
3 cups shredded cheese (cheddar & Monterrey jack cheese blend)
6 cups cooked jasmine rice


Directions:
Melt 1/2 stick butter in large wok. Saute onions and garlic. Add broccoli. Cook 1 minute. Add cornstarch and mix well. Stir in milk, remaining butter and 1 1/2 cups shredded cheese until it makes a thick sauce. Remove from heat and stir in rice until well blended. Pour into greased 9 x 13 casserole dish. Top with remaining cheese and bake at 375 degrees for 20 minutes.

TIP: Add 2-3 cups shredded chicken to make this a full meal instead of a side dish.

Moroccan Chicken

Give yourself a good two hours to prepare this meal. Serves 8-10.


Ingredients:
2 lbs boneless chicken, cubed
2 T vegetable oil, canola oil, olive oil, or sunflower oil
2 large Vidalia (or yellow) onions
1 T sugar
1 t nutmeg
1 t cumin
1 t coriander
1 t ground ginger
1 t cinnamon
1/2 t sea salt
1/4 t red pepper
1/3 cup raisins
1 carrot, thinly sliced
1 stalk celery, thinly sliced
2 Roma tomatoes (or 1 regular tomato), diced
1 leek, thinly sliced
1 can chickpeas
4 c. chicken broth
Hot, cooked jasmine rice

Directions:
1. Lightly cook chicken in oil, remove from pan, and set aside. Add onions and cook on medium heat for 10 minutes.

2. Add sugar and all seasonings and cook for another 15 minutes on medium heat until onions are caramelized. Return chicken to pan, add raisins, carrot, celery, tomatoes, leek, chickpeas and chicken broth.

3. Transfer to a tagine pot (pictured above) and cook in your oven at 375 degrees for 1 hour. OR, if yo do not have a tagine, simply bring to a boil, then reduce heat to a simmer and cook for 45 minutes to 1 hour until chickpeas are tender.

4. Serve over hot, cooked jasmine rice.

Javonese

(Serves 30)

5 1bs roasted chicken – pinched apart
4 bags chow mein noodles
1 large box minute rice
2 cups diced green onions
4 cups sliced celery
5 cups grated cheese
5 cups coconut
5 cups crushed pineapple (drained)
5 cups slivered almonds
5 cups sliced mushrooms
Gravy (mushroom or chicken)

Individual Serving Measurements:
½ cup rice
2-3 T chicken
1 handful chow mein noodles
1 T green onion
1 T celery
2 T cheese
2 T coconut
2 T crushed pineapple
2 T almonds
2 T fresh mushrooms
Gravy

Serve with tea (Chai is nice), Chinese cookies, almond cookies, and pineapple, rainbow or coconut sherbet.

Set out each ingredient separately. Put little notes on each one designating the suggested amount for an individual serving and allow your guests to file through and fill their plates with those items they desire. Encourage them to try a variety, as this is one dining experience they shouldn’t miss!