You guys KNOW I love a good football party – but especially when it’s the Super Bowl and it involves my Patriots! I’m so excited for this weekend and I got to thinking – lots of us attend parties and the last thing you want to do is spend hours researching what you should bring to your Super Bowl gatherings. OR even hours in the kitchen cooking. So… what to make to bring to a Super Bowl party?! Keep it easy! I’m sharing a few recipes I’ve made many times that are crowd pleasers. Keep reading to see 3 Recipes to Make For Your Super Bowl Party that are my go-to for the Super Bowl!
Super Bowl Madness: 3 Recipes to Make For Your Super Bowl Party
I first attempted these years ago when Chrissy Teigen had a food blog called So Delushious. Throwback! Anyone else ever read it and make her recipes? This was about 5 years ago – long before she had kids or any cookbooks yet. She has a similar recipe to this in her cookbook now (except Hawaiian Pizza jalapeños) but I prefer the OG recipe.
After making these many times, I can tell you that jalapeños vary GREATLY in heat – some are super mild while others are scorchers. I tell you this because when you create these, you cut them lengthwise and need to scoop out all of the seeds/the membrane so that they can be stuffed. I recommend doing this with either plastic gloves – the reusable type that food service wears, OR if you’re like me and can’t justify spending money on gloves that you’ll use for one recipe – use a paper towel wrapped around your hand and/or a spoon to scrape out all of the seeds.
Trust me – if you get a spicy bunch, you’re not going to want to scrape these out with your bare fingers and get it under your fingernails. It will burn like a mother and you will have to soak your hands in milk like I had to, ha!
But seriously, these are DELICIOUS and the recipe I linked (also linked here) is virtually identical to Chrissy’s. They’re super easy to make and people love them. If you’re able, I’d recommend taking them to your party uncooked and then just popping them in the oven once you’re there. They’re best when they first come out of the oven. But you could also cook and then reheat in the oven for a few minutes when you get there! In my opinion, the toothpicks aren’t necessary if you don’t already have them. Just wrap the bacon so that it overlaps on the bottom, not the top.
I’ve made these a couple years now and they’re SO GOOD. These take your classic loaded baked potato skins and turn them bite sized – perfect finger food for a party. Think of them as potato nachos. Unreal, right?! Plus, can you really go wrong with potatoes?! I’m slightly embarrassed to admit that I crave these on the regular. PS. The bacon and green onions are NOT optional. They are essential. I would recommend serving these on a platter with a small bowl of sour cream in the middle for topping/dipping. Not everyone likes sour cream so you have everyone covered and nothing gets soggy!
Are you sensing a theme with the bacon?! A lot of people get intimidated by a dish like this, but it’s SO easy. You really don’t even need a recipe, but I’ve linked one for you just in case. Pro tip: I know a lot of us who live in apartments in cities aren’t allowed to have grills. These taste best when grilled, but I’ve also baked them in the oven a couple times and they taste delicious! Just set your oven to 400 degrees Fahrenheit. Place your bacon wrapped scallops on a wire rack that’s then placed on a baking sheet (make sure you use a baking sheet that has edges. You don’t want a completely flat one because the grease could get all through your oven). Bake for 10 minutes. Then flip them and bake for another 10 minutes.
Also, for my local to Boston area people – my local Wegman’s has an amazing seafood section (even better and more fresh than Whole Foods, in my opinion). I always get my scallops there! Another pro tip – there’s tons and tons of recipe images online of people putting the bacon in a cute circle on the edges of the scallop. Don’t do that because the bacon won’t be flat to the grill or pan and won’t crisp up. You want to place the bacon across the scallops so that it has a chance to crisp up on the grill or the pan! Another pro tip – if you’re using wooden skewers, make sure to soak them in water first so that they don’t burn on the grill.
How are you guys celebrating the Super Bowl? Have any great recipes that are a favorite? Share below so we can all find out some other perfect Super Bowl recipes!
This post has been sponsored by Cape Cod® Potato Chips.
For as long as I can remember, Cape Cod® Potato Chips have been a pantry staple. They have been brought on numerous beach trips, road trips, and have accompanied just about every sandwich I’ve ever eaten (#ChipAddict sorry, not sorry). There’s just something about these kettle-cooked chips that keeps me coming back for more. Anyone else accidentally eat the whole bag when you’re at the beach!? (oops!)
As many of you may know, October is Breast Cancer Awareness Month. This October, you can find Cape Cod® Pink Himalayan Salt & Red Wine Vinegar Potato Chips at your nearest grocery store. These aren’t just any chips! They’re a delicious take on the classic salt and vinegar chip that so many of us love. Tangy, red wine vinegar and savory pink Himalayan salt come together to make a chip that is seriously addicting! Each batch is cooked in kettles that allow for careful monitoring of flavor, texture and quality.
If you’ve ever had Cape Cod® Potato Chips, then you know they’re the best thing out there, but I’m telling you, this flavor takes it to a new level. Even more importantly, the purchase of these chips supports Breast Cancer research – a cause that is so important to me!
For every purchase of Cape Cod® Pink Himalayan Salt & Red Wine Vinegar Potato Chips, Cape Cod® Potato Chips will be donating 5% of the proceeds (up to $25,000) from each bag purchased to support the Susan F. Smith Center for Women’s Cancers at Dana-Farber. If you weren’t already convinced to go out and buy them, know that not only will you be purchasing the tastiest chips ever, but you’ll also be supporting an amazing cause.
This cause is extra important to me because it hits close to home. Ten years ago, my mom was diagnosed with triple-negative breast cancer at just 41 years old. I was a freshman in college, and I remember truly being in shock. You truly never think it will happen to your family until out of nowhere, it does. Once my mom received her diagnosis, it also prompted her sisters and many other women in the family to get an updated mammogram. As it turns out, my aunt also had breast cancer. Just as a bit of background, my great-grandmother on my mom’s side also had breast cancer in her 40s.
I’m happy to report that both my mom and aunt are cancer free and are both doing very well. Unfortunately, it feels like we all have someone close to us who has battled breast cancer – yet you truly never think it will knock on your family’s door until it does. I’m sure a lot of you might be wondering, “Are you worried about yourself?” Of course, when three women in your family have all received a breast cancer diagnosis in their 40s, it’s hard to ignore. In the past ten years, I’ve spent a lot of time wondering if this disease will affect me one day.
But rather than living in fear, I believe you instead, have to take action, which is why I’m super excited to be partnering with Cape Cod® Potato Chips to announce the latest release of Cape Cod® Pink Himalayan Salt & Red Wine Vinegar Potato Chips. You really can’t lose when you’re supporting a great cause and also eating chips. Can you guys also tell I’m a huge chip addict?
But speaking of taking action, last year, I decided to meet with a genetic counselor for the first time (you can read more about that here) so that I could make a plan for myself. I was tired of doctors who ignored my concerns; Who made me feel silly for inquiring about whether I should be taking extra precautions; Who made me feel foolish for demanding more. I can now say that I have a doctor who I feel truly “hears me.”
Hope you guys are having a great week! My friend Jenna of Boston Chic Party recently reached out with an idea that I thought was brilliant – a virtual cookie swap! I immediately said yes because I thought it was such a great idea. What many don’t know about me is that outside from the blog, I love cooking, entertaining, and experimenting with new recipes. My mom and her friends still share recipes, but I feel that’s something that is missing in my own generation. Not only am I sharing my mom’s easy recipe for Rocky Road Fudge, but I’m also sharing links below to other blogger’s yummy cookie, brownie, and dessert recipes. They’re all perfect for the holidays. Why not make a board on Pinterest for holiday treats you want to make in the coming weeks and save them all their for easy access? Anyways, I hope you guys love the recipes and please let me know if you try making any of them!
ROCKY ROAD FUDGE RECIPE + A VIRTUAL COOKIE SWAP
Making cookies, brownies, and other sweets to give out to loved ones, co-workers, and friends around the holidays is one of my favorite memories and something I continue to look forward to during the holidays. If your family is anything like my own, you tend to make the same sweets recipes every year… but if it’s not broken, why fix it, am I right?! This is just one of many of the recipes my mom makes every year for holiday parties, to give out to friends, etc. One of the reasons – it’s so dang easy! Seriously you can throw this together in 10 minutes (but have to wait a couple hours for it to chill). It doesn’t get much easier than that. If giving to friends, co-workers, etc. in a holiday gift bag, I like to individually wrap them in saran wrap so that they’re less messy. These freeze really well in the saran wrap too, so keep that in mind! If serving at a holiday party, there’s no reason to individually wrap them. Simply cut them into squares and serve on a fun holiday platter or plate! Okay, enough of the back story, let’s get to the rocky road fudge recipe. So easy + tasty!
ROCKY ROAD FUDGE RECIPE
1 12oz. Package Semisweet Chocolate Chips
1 14 oz. Can Sweetened Condensed Milk
2 Cups Dry Roasted Peanuts
1 10oz. Package Mini Marshmallows
2 Tbsp. Butter
Melt butter, chocolate chips, and condensed milk in a medium sized saucepan. In large bowl, combine peanuts and marshmallows. Pour chocolate mixture into nut mixture + mix well. Spread into wax paper lined 13×9 pan. Chill 2 hours. Serve + enjoy! (Note: If using wax paper, let it go over the edges enough so that you can simply lift out the entire block of fudge to cut on a cutting board after it has chilled. It not using wax paper, make sure to grease the pan).
HEALTHY CHICKEN SAUSAGE JAMBALAYA WITH AL FRESCO ALL NATURAL
Back in June of this year, I had the opportunity to go to the 5 for Ellie Event on behalf of al fresco all natural. For those who are curious, the 5 for Ellie Event is put on by the Ellie Fund and is an event that raises money to provide transportation, meals, housekeeping, childcare, (and so much more) to patients battling breast cancer, free of charge. As someone whose own mother, aunt, and great-grandmother have all battled breast cancer, as you can probably imagine, it was a deeply moving event. We were able to hear stories of women currently going through cancer, those who are cancer survivors, and how the Ellie Fund and al fresco all natural made their lives just a bit easier. There’s a fashion show, an auction to raise money for the Ellie Fund, and Tom Brady always shows up (I’ll admit I was a little star struck being five feet from him).
Every year, al fresco all natural donates over $35,000 to support breast cancer research and patients undergoing breast cancer treatment. In honor of Breast Cancer Awareness Month which is October every year (AKA right now!!), I’ve teamed up with al fresco all natural to put together a hearty but healthy and comforting meal for my mom, who battled breast cancer about nine years ago (you can read more about that here). Many who battle breast cancer find themselves reaching to healthy foods, including lots of fresh vegetables, and herbs when going through chemotherapy or radiation treatments. Many believe that the freshest food helps them to recover much quicker, and often, doctors advise against red meat and food that contains a lot of sugar, as it increases inflammation in the body. (Note: I am not a doctor, I am only sharing what I’ve heard so many others share with me). Because of this, products like al fresco all natural’s chicken sausages are a great substitute for red meat, sausage, or traditional chicken.
Typically, this recipe (which has been passed down from my great-grandmother) includes ham. I substituted the ham for al fresco all natural’s Sweet Italian Chicken Sausages to make the recipe much healthier. I didn’t even miss the ham when making this. So, so good. It’s a great comfort food for when the cold weather starts rolling in. I think people get intimidated by the name “jambalaya,” but it’s honestly super easy and quick, especially if you prep the vegetables ahead of time. al fresco’s products contain at least 50% less fat than traditional beef and pork products, are 100% natural, are delicious, and so easy to cook with. There are zero artificial ingredients, no preservatives, no nitrates or nitrites, and are MSG/gluten-free. Since al fresco’s chicken sausages are fully cooked, you’re essentially just warming them up and preparing them to your liking. My favorite way to cook them is to slice them into rounds and sauté them in a pan. The outside gets a nice golden brown. If you have kids that can’t get enough of hot dogs, this is a really great, MUCH healthier option, as al fresco’s chicken sausages contain no nitrites/nitrates, nor do they contain any preservatives or artificial ingredients.
2 Tbsp. Butter
1 Tbsp. Flour
1 Package al fresco all natural Sweet Italian Sausage Chicken Sausages, sliced in rounds (or cut smaller if desired)
1 Green Pepper, diced
1 Large White Onion, chopped
1 tsp. salt
1/2 tsp. pepper
1 Clove Garlic, minced
29 oz. Canned Tomatoes (Use diced or petite-cut depending on how large you want tomato chunks)
1 1/2 Cups Water
2 Cups Cooked Shrimp
3/4 Cup Uncooked Rice (Note: if using brown rice, you may need a bit more liquid)
2 Tablespoon Parsley, chopped (for garnish)
Warm a deep skillet (or large saucepan) to medium heat. Melt butter, stir in flour, add diced green pepper, and sliced chicken sausage. Cook, stirring for 5 minutes over medium heat. Add shrimp, tomatoes, water, onion, salt, garlic, and pepper. Bring to a boil and add rice. Reduce heat to low-medium/a simmer for 30 minutes until rice is tender and has absorbed most of the moisture. Cover as it simmers. Stir every so often so that rice doesn’t become stuck to bottom of pan (if you find it’s sticking a lot, you can add 1 Tbsp. of olive oil).
Anyone have any favorite fall recipes to make with chicken sausage? I’m always open to hearing about new recipes. Comment below or shoot me an email at firstname.lastname@example.org
Thank you to al fresco all nautral for sponsoring this post. As always, all opinions are my own.