Yesterday’s color pallet in the kitchen: Red and Navy for the newly crowned Super Bowl Champions and green for the six, surprisingly ripe avocados, two limes and one jalapeno pepper, quickly diced and transformed into 5lbs (give or take) of homemade guacamole that, in my opinion, put Chipotle to shame.
I’ve spent my last few Super Bowl evenings suffering extreme pain brought on by an entire day of standing around in high heels, grinning from ear to ear for a solid 8 hours, and telling the “whole wide world” (or at least the entire St. Joe’s campus and surrounding neighborhoods) that “this is Squirrel Territory” over and over again, at the top of my lungs. And while I would do just about anything to go back to this obnoxious tradition known as Sorority Recruitment, I have to say, spending Super Bowl Sunday in the kitchen with some of my favorite people (Big Sean, Tower of Power, Amos Lee, G.Love and Justin Timberlake to name a few) was a pretty OK alternative.
It’s been a few years since I’ve attended a Super Bowl party and watched the game with people (male, people) who understand what’s happening and who appreciate the goodness of Seven-Layer Dip, Buffalo Chicken Dip and all dips in between (for lack of a better term, ‘Sorority Girls’ and maybe all females in general, tend to do something called “watch their figure” which is a practice I know nothing about…). So, while I didn’t by any means attend a party this year, last nights game watch consisted of considerably more food than people, and a 3:1 boy to girl ratio; thus, was exceptionally better than years past.
I watched the game on an uncomfortable couch in Cambridge with three boys from Connecticut, one of whom was “undecided” on which team to root for and none of whom were wearing anything red or navy. But for what this sad little bunch lacked in Patriots-pride, was made up for with an unbeatable Super Bowl spread.
I know I’m a little late (I had to do some taste-testing, first!), but let’s be honest, you don’t need a football game to eat like you’re watching the Super Bowl (in my opinion, anyway), so here’s what I made and how I made it:
- Classic Bean Dip
- Layer 2 sticks of cream cheese, 2 cans of Hormel chili (with or without beans although the name would suggest ‘with’) and 1.5 packages of 4 Cheese Mexican Blend shredded cheese, in that order
- Bake at 350 degrees for about 20/30 minutes
- Let cool and serve
- Don’t blink or it might just be gone before you open your eyes again
- Homemade GUAC
- Select six of the ripest Avocados that your local market has to offer (fight off the six other ambitious guacamole-lovers picking through the pile, on the same mission, just hours before the big game).
- Dice them up in a food processor, leaving a few chunks in there, and transfer to mixing bowl.
- Slice and dice about 1/4 of a red onion, 1 jalapeno pepper, and a handful of cilantro.
- Combine with avocados, add juice from 1 lime and desired amount of salt.
- Forget the Tostito’s and shovel spoonfuls into your mouth ASAP
- Peanut Butter Blossoms, previously blogged about but ICYMI:
- Combine 2 eggs, 1 cup of sugar and 1 tub of peanut butter
- Roll into teaspoon-sized balls
- Dip in sugar
- Bake at 350 degrees for 9-10 minutes
- Stick a Hershey’s Kiss on top 1-2 minutes after taking them out of the oven
- No butter necessary and (kind of) guilt-free.
Also included in the spread; Crock Pot Bourbon Glazed Kielbasa courtesy of Master Chef Pete, made with apricot preserves, maple syrup and the finest bourbon. Not to be overlooked, a veggie platter because…healthy.
All in all, this particular Super Bowl Sunday (in Boston, nonetheless) was a home run.
Cue the duck boats!