Having a big group of people for this Sunday’s Super Bowl? A party of any kind, whether it was just me and my Dad or 3-4 other people, was ALWAYS the norm for me. Super Bowl Sunday is literally a holiday for many of us. Yeah our teams likely didn’t make it, but the commercials, half-time show and hopefully a good game do make watching the game itself worthwhile. And one of the biggest things I love about the game, and the day, is it gives me a reason to pig out on a variety of food. Some people go with the traditional wings and pizza. While that is always a good fallback, shelling out a variety of new Super Bowl Party Snacks is a good start to get your party in full gear
Below are a few new recipes I found after scouring the net. And, as always, make sure you have plenty of iced-up beer on hand. Just don’t go overboard. The last thing you want to do is fall asleep during the first quarter and literally miss the entire game.
Layered Pizza Dip
Pizza is always good to have on hand, but this will save you from blowing up like a balloon from all the carbs.
1 (8-oz.) container soft cream cheese with chives and onions
1/2 cup chunky pizza sauce
1/2 cup chopped green bell pepper
1/3 cup finely chopped pepperoni
2 oz. (1/2 cup) shredded mozzarella cheese
2 oz. (1/2 cup) shredded Cheddar cheese
Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed.
Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted.
Serve warm with bagel crisps, bagel chips or crackers.
Sticky Asian Chicken Wings
I could eat wings everyday for the rest of my life, but sometimes plain buffalo style gets boring.
1 tablespoon rice vinegar (substitute with red or cider vinegar)
4 tablespoons hoisin sauce
3 tablespoons honey
2 tablespoons fresh ginger, peeled and minced
2 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon soy sauce
1 stalk green onions, chopped
1 tablespoon hot chili sauce
2 tablespoons sesame seeds
2 1/2 pounds chicken wings, with tips
Preheat the oven to 375F.
In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.
Toss the chicken wings in with the marinade in the large bowl to coat. Line a baking sheet with foil and spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through.
When the wings are done, toss with the reserved sauce mixture.
BBQ Pork Shoulder Sandwiches
I highly recommend using coleslaw as a topper with any type of BBQ pork sandwiches.
2 tablespoons light or dark brown sugar
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon paprika
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 bone-in pork shoulder, preferably skin-on, 6 to 8 pounds
1/2 cup cider vinegar
2 tablespoons sugar
1 tablespoon red pepper flakes
1/2 teaspoon natural liquid smoke (such as Wright’s, optional)
Soft toasted buns for serving
Condiments as desired, such as chopped pickled cherry peppers, raw onions, pickles, or cole slaw
Adjust oven rack to lower-middle position and preheat oven to 325°F. Combine brown sugar, salt, pepper, cumin, coriander, paprika, and cayenne in a small bowl and mix with fingers until homogenous. Rub generously over all surfaces of pork.
Place pork on a foil-lined rimmed baking sheet skin-side-up and transfer to oven. Roast until a fork inserted in thickest part of pork can be twisted easily and meat shreds off with little resistance, about 3 1/2 hours. Remove pork from oven. Increase temperature to 500°F.
Carefully lift skin off of pork. Scrape any clinging meat or fat into a large bowl using a fork or a large spoon. Transfer pork shoulder to bowl and return skin to baking sheet. Roast skin until crisp and bubbly, about 5 minutes. Remove from oven and let cool.
When pork is cool enough to handle, pul meat from bone and shred with your fingers. Discard bone. Finely chop skin and mix it in with the meat. Season meat with salt and pepper to taste, then season with vinegar, sugar, red pepper flakes, and liquid smoke (if using), starting with half of each and increasing until desired level of seasoning is reached. (See note above.)
Serve pulled pork hot in toasted buns with condiments as desired.