This year, the Super Bowl is going to be so exciting in our house because my son just started playing flag football and he is obsessed with the game now.
My daughter is also cheerleading so it’s super cute! Even though our favorite teams didn’t make it, we are beyond thrilled to enjoy the day celebrating the love of the Game.
With great food, family, and football coming together for a fun-filled day, what’s not to love about the Super Bowl?
Below are some yummy ideas you can enjoy for game day:
Seven-layer Vegetarian Greek Dip
Shred one medium cucumber, toss with a large pinch of kosher salt, and let it drain in a strainer for 10 minutes. After squeezing out the remaining liquid, mix with 2 cups Greek yogurt, two tablespoons extra virgin olive oil, finely grated garlic clove, and half a teaspoon dried mint.
Toss together two cups chopped fresh parsley, half a cup chopped and pitted kalamata olives, one teaspoon lemon zest, and four chopped scallions.
Squeeze the liquid out of two 14-ounce cans of artichoke hearts and two cups jarred roasted red bell peppers and then chop.
In a clear bowl, spread out the artichokes, followed by the cucumber-yogurt mixture, peppers, two cups pita chips, two cups hummus, one cup crumbled feta, and then top with the olive-herb mixture.
Serve with additional pita chips.
Buffalo Chicken Sliders
Season two pounds of boneless and skinless chicken thighs with kosher salt, freshly ground black pepper, one tablespoon dark brown sugar, two teaspoons paprika, and ¼ teaspoon cayenne. Sear chicken on both sides for four minutes. Add one cup hot sauce and let simmer. Finish cooking in a 400°F oven until chicken reads 160°F on a kitchen thermometer. Let cool.
Shred the cooked chicken and then place back in the oven to broil. Cook until a crust forms on top and it caramelizes.
To assemble the sandwiches, place some chicken on the bottom of a buttered and griddled roll. Top with ranch dressing, crumbled blue cheese, a slice of tomato, and lettuce.
Cook four cups yellow onions in 1/8 cup olive oil over medium heat until translucent. Add in two minced garlic cloves and cook for another minute. Stir in two large diced red and yellow bell peppers, one teaspoon each of chili powder and ground cumin, ¼ teaspoon each of dried red pepper flakes and cayenne pepper, and two teaspoons kosher salt. Cook for one minute. Crush two cans of whole peeled plum tomatoes in puree and add to mixture. Add basil. Bring to a boil then reduce the heat. Simmer uncovered for half an hour and stir occasionally.
Rub four split chicken breasts with olive oil and place on a baking sheet. Sprinkle with salt and pepper and roast for 35 to 40 minutes.
Once cooked, let cool and then cut into ¾-inch chunks. Add to the chili and simmer for another 20 minutes.
Have a great time in the kitchen!