Super Easy Super Bowl Recipe Roundup

Super Bowl Recipe Roundup

Having a Super Bowl party or going to one, but don’t have a dish figured out yet? Any of these crowd-pleasing recipes will work in a pinch!

Soups & Chili/Snacks

Cook-off Chili

Quick Turkey Chili

Cheeseburger Soup

Mini Jalapeño Cornbread Muffins

Dips

Roasted Red Pepper and Gorgonzola Dip

Fresh Salsa

Buffalo Chicken Wing Dip

Guacamole

Main Dishes

Slow Cooker Pulled Pork and Coleslaw

Tex-Mex Macaroni and Cheese

Baked Penne

Grilled Margherita Pizza

Meatball Subs

Desserts

No-Bake Nutella and Strawberry Cheesecake

Black Bottom Cupcakes

Brownie-Peanut Butter Cup Trifle

Apple Crisp

Monster Cookies

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Fresh Salsa


I hate that I need to go to a Mexican restaurant to eat good salsa. It actually kind of drives me a bit nuts. I’ve tried buying a ton of different brands from the grocery store and nothing compares to the fresh stuff. Luckily, our farm share has been providing us with an abundance of tomatoes and I happened to have one dinky jalapeno growing in my garden. Note in the picture above the jalapeno is the same size as a small clove of garlic and those are cherry tomatoes shown next to it! My poor garden really suffered this year because I forgot to water and it hasn’t rained much. Oopsie! Anywho, this salsa is close to what you’ll get in a good Mexican joint, but make sure to taste test (preferably with tortilla chips) and adjust seasoning as you wish.

Fresh Salsa

  • 6-8 fresh tomatoes (I used a combination of plum, beefsteak and cherry tomatoes)
  • 1/2 white or red onion
  • 1 cup cilantro
  • 1 jalapeno
  • 1/4 cup poblano peppers
  • 1 clove of garlic
  • salt and pepper to taste

Rough chop all ingredients and pulse in a food processer until desired consistency is reached. This will make enough to fill a large mason jar.

Shredded Chicken Enchiladas and Guacamole

Shredded Chicken Enchiladas
Adapted from http://www.asweetpeachef.com/chicken/shredded-chicken-enchiladas/

  • 2 cloves garlic, minced
  • 1 1/2 cups enchilada sauce, divided
  • salt and pepper, to taste
  • 2 boneless, skinless chicken breasts
  • 1 cup shredded Mexican blend cheese
  • 1/2 cup plus 1 tablespoon fresh cilantro, roughly chopped
  • 12-16 4-inch corn tortillas
  • 2 tablespoons olive oil
  • cooking spray
  • jalapenos, optional

Preheat oven to 425 degrees. Add the minced garlic and jalapenos to half of the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle salt and pepper over the chicken breasts and then nestle them into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool. Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork. Transfer the shredded chicken back to skillet and add the 1/2 cup of cilantro. Stir to combine. Using cooking spray, oil a 9×13 baking dish. In a small skillet over medium high heat, add a teaspoon of the oil and warm the tortillas on each side for about 2 minutes or just until they bubble up. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas. Pour the remaining sauce over the enchiladas and sprinkle cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Remove from the oven and let stand 5-10 minutes prior to serving.

Guacamole

  • 3 ripe avocados
  • 3 tablespoon fresh lime juice
  • 1/4 cup red onion, diced
  • 2 plum tomatoes, diced and seeds removed
  • 1 jalapeno, diced and seeds removed
  • 2 tablespoon cilantro, minced
  • 1/2 teaspoon salt
Cut the avocados in half and remove the seeds. Scoop out the pulp and place in a medium bowl. Combine with the remaining ingredients, mix well and serve.

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