Heads Up for Super Bowl Fun

In our house, this year’s Super Bowl is sort of up in the air. Hubby was so disappointed in the Packer loss after coming so far. He’s not even sure he wants to watch the game since the outcome holds no interest. And then there’s all the political nonsense that has somehow seeped into every aspect of life in America, including sports.

I love the commercials during the Super Bowl. Although with Covid-19, many of the major companies have elected not to unveil their typical big production commercials this year. Budweiser, Pepsi and Coke as well as others won’t be running new ads. They have even gone one step further, and elected not to advertise at all during the Super Bowl. Politics? Who knows anymore. Still, its a big a disappointment for those of us who watch the game for their comic commercials. So it looks like the foods served this year are more important than ever.

After all, who doesn’t love all the foods associated with sporting events? Beyond that, the sporting events of any kind simply don’t hold my interest. Bring me to a baseball game, I’ll read a book while dining on Stadium Dogs until the Ninth Innings. Basket Ball? Forth Quarter and Nacho Dogs. Football is no different. The only sporting event that has held my interest from beginning to end in NASCAR. Every lap counts. One pileup can determine the winner. One spinout in turn four of the last lap can make a difference. Hubby says the same thing can be said about football or baseball or basket ball, but I disagree.

Since I don’t really know what we’ll be doing on Super Bowl Sunday, I thought I’d plan Hubby’s favorite munchies from Super Bowls past. Coupled with a few pitchers of Margaritas, and it might just be a great time for all.

Wither your hosting a big tailgate party, having a few friends over or just curling up on the sofa with family, these foods are sure to please.

Game Time Favorites
Tex-Mex Tailgate Dip
Shredded Roast Beef Taquitos with Guacamole Dip
Picante-Marmalade Glazed Chicken Wings
Barbecue Lil Smokies in a Blanket
Two-Bite Mini Tacos with Chipotle Sour Cream

Tex-Mex Tailgate Dip
2 cups Green Leaf Lettuce
2 Roma Tomatoes, diced
1 can Refried Beans
2 tablespoons Taco Seasoning
2 (8 oz) packages Cream Cheese, softened
2 (4 oz) cans Hatch Chilies
1 cup Chunky Salsa
2 cups Mexican Cheese Blend
1 bag Corn Tortilla Chips

Stack lettuce leaves, roll tightly and cut into shredded ribbons. Bag up, refrigerate until ready to use. Trim stem end from tomatoes. Slice tomatoes in half lengthwise, scrap out the seeds. Dice tomatoes, place in a sandwich bag and refrigerate until ready to use.

In medium bowl, mix refried beans and taco seasoning mix. Set aside.

In another medium bowl, mix cream cheese and hatch chilies. Set aside.

Arrange 12 (8-oz) plastic or glass cups on a serving tray. (A rimmed baking sheet wrapped in foil works well) Spoon a layer of the bean mixture (about 1 1/2 or 2 tablespoons) in the bottom of cups. Top with the same amount of the cream cheese mixture, then a thin layer of salsa. The cups should be 2/3 full at this point. Cover and refrigerate until ready to serve.

To serve, top each cup of dip with lettuce, cheese, and tomato. Serve with tortilla chips.

Shredded Roast Beef Taquitos with Guacamole Dip
Roast Beef Taquitos
2 (12 oz) cans Roast Beef
2 tablespoons Cumin Seasoning
1 medium Yellow Onion, finely diced
1 Garlic Clove, minced
1 tablespoon Vegetable Oil
1 cup Spicy Salsa
2 teaspoons Mexican Chili Powder
Kosher Salt to taste
Black Pepper to taste
Cooking Spray
12 (Taco size) Corn tortillas
Oil for Frying
1 Lime

Open cans of beef. Shred the beef and place in a large bowl with just a little of the liquid from the can. Season beef with Cumin and set aside.

Peel and finely dice onion. Set aside. Peel and finely mince garlic. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and heat through, about 2 or 3 minutes, breaking up any remaining chunks with a wooden spoon. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

Spray the tortillas with a little cooking spray, warm on a flat griddle over medium heat for about 30 seconds, just enough so that tortillas roll easily without cracking or falling apart. Transfer warmed tortillas to a flat work surface.

Divide beef mixture evenly among the tortillas, spreading filling to about a half an inch from the edges. Roll tortilla tightly around filling, secure with a toothpick until ready to cook, seam side down.

When ready to fry, pour about 3 inches of oil in a deep Dutch Oven or large pot. Heat oil about 350 degrees. Fry taquitos a few at a time. Remove from the oil, blot excess grease with paper towels, remove toothpicks and arrange on a serving platter. Keep warm in a low oven until ready to serve.

Cut lime in half, then slice into half-rounds. Tuck lime slices around the taquitos for a nice presentation. Serve with Guacamole for dipping.

While you could get some Guacamole from the deli, why not make it fresh? After all, don’t you deserve the best? This has just the right amount of heat. If it’s too mild for your tastes, through in the Jalapeno Seeds and maybe just a little more of that red onion bite.

Homemade Mexican Guacamole
1 Jumbo Jalapeno, finely chopped
1/4 Red Onion, finely diced
1/2 cup Cilantro, chopped
1 Firm Tomato, seeded and diced.
2 ripe Avocados
2 teaspoons Lime Juice
Kosher Salt

Stem Jalapeno, split to remove seeds and dice. Set aside. Peel and finely dice a quarter of a red onion. Set aside.

Rinse Cilantro, shake off excess moisture. Roughly chop stems and leaves. Set aside.

Cut tomato into quarters, remove the seeds. Dice the flesh and set aside.

Peel the avocado and remove the core. Mash the avocado in a Molcajete (Mexican mortar and pestle) until it reaches desired consistency.

Add the onion, jalapeno, cilantro and tomato, then mix well.

Add lime juice and salt to taste. Stir well to blend. The Guacamole can be transferred to pretty bowls or served straight from the Molcajete for an authentic presentation.

Picante-Marmalade Glazed Chicken Wings
2 lbs Chicken Wings
1 (16 oz) jar Picante Sauce
1/3 cup Orange Marmalade
1-1/2 teaspoons Dijon Mustard
1 teaspoon Sesame Seeds, toasted

Heat oven to 425 degrees. Line a rimmed baking sheet with foil and set aside.

If necessary, remove chicken wing tips and discard. Cut wings at the joint for two wings. If wings have already been trimmed for you, skip this step.

Heat 2 cups of the picante sauce and all of the marmalade in a sauce pan over medium heat. Let the mixture come to a boil. Reduce heat and simmer for about 40 minutes, until reduced to about about 1 1/2 cups.

In a large bowl, mix chicken with remaining Picante sauce and toss to coat well. Place the chicken on the prepared baking sheet.

Bake for about 40 minutes or until the chicken is cooked through, burning the wings after 20 minutes to brown evenly.

Baste the wings with the picante-marmalade mixture during the last 10 minutes of cooking to glaze.

Turn wings over once more, glaze and bake 5 minutes longer.

Remove from oven, sprinkle with sesame seeds and arrange on a platter for serving.

Barbecue Lil Smokies in a Blanket
1 tube Crescent Dough Sheet
1/4 cup Barbecue Sauce
24 Cocktail Smokies
1 egg Eggs
1 tablespoon Water
Barbecue Sauce for serving

Heat oven to 375 degrees F. Line a large baking pan with parchment paper.

Unroll crescent rolls, pinching together at seam to create one large sheet. Brush lightly with Barbecue Sauce.

With a pizza cutter, cut lengthwise into 4 strips. Cut each strip into 6 pieces. Place cocktail sausage on each of 24 pieces. Roll and secure ends, pinching or tucking under as necessary to insure that sausage is wrapped.

Arrange smokies on the prepared baking pan. Beat egg with a little water to create a wash. Gently brush little smokies. Bake for 15-20 minutes, until the crescents are golden. Let cool for at least 20 minutes. Serve with more barbecue sauce for dipping.

Two-Bite Mini Tacos with Chipotle Sour Cream
Chipotle Sour Cream
1/2 cup Sour Cream
1 teaspoon Chipotle Seasoning
1 pinch Jalapeno Pepper Seasoning

In a small bowl, mix together the sour cream, seasoning and sauce for the Chipotle Sour Cream. Taste and adjust as needed.

Refrigerate until ready to use.

Seasoned Taco Filling
1 tablespoon Onion Flakes
1/2 cup Hot Water
1 lb Ground Beef
1/4 cup Flour
1 tablespoon Taco Seasoning
1 tablespoon New Mexican Chili Powder
1 teaspoon Paprika
1 teaspoon Kosher Salt

Mix dried onion with water in a small bowl and let stand for five minutes.

Combine ground beef, flour, taco seasoning, chili powder, paprika, and salt. Add onions and water. Mix well. Set aside for 15 minutes for the flavors to come together.

In a cast iron skillet over medium-high heat, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm.

Two-Bite Tacos
24 Corn Tortillas, street size
1/2 cup Nacho Cheese Sauce

Note: You want to make 24 mini shells. You will need 12 regular size taco shells or 24 street taco shells. Any left-over meat can be used to make regular size tacos or burritos or added to scrambled eggs.

To create taco bites: Using a 3-inch round cookie cutter, cut small circles from each tortillas. Spray the tiny tortillas with cooking spray on both sides. Warm the shells on a griddle just until pliable. Lay out a large sheet of foil on a cutting board. Line up the tortillas and begin to assemble.

Spread nacho cheese on each tortilla round. Spoon a small amount of filling down center, fold over and press lightly to seal. Repeat until all the tortilla shells are filled.

Lightly coat a skillet with just a little oil. Heat over medium heat. Working in small batches so as to not over-crowd skillet, fry tacos until shell is lightly brown and crisp, about 2 minutes per side. (If shell opens, press lightly with spatula to help keep the folded shape). Carefully turn the tacos and continue to fry.

Remove from skillet, drain on paper towels to soak up any grease. Arrange the bite-size tacos on serving platter and keep warm until ready to serve.

When ready, serve with chipotle sour cream. Tacos can be dolloped with a little of the sour cream or dipped, however you like.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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