Ladies, it’s that time of the year. It’s the time for the annual Championship of the NFL. This is when your man doesn’t care about anything else but football. He waits all year long for this moment. And you know what? They deserve some guy time. I don’t really care about who wins the Super Bowl. I just look forward to about that Sunday in February to get together with a bunch of friends and pigging out on yummy finger foods, salty chips, and cheesy dips. You know what I mean, right? To make your man’s day special, I’ve got some food ideas to spoil him and make your man’s and his buddies day special.
1. Loaded Potato Wedges:
These loaded potato wedges made by Nick from Macheesmo are to die for. You can easily over-eat these. They are so good that you can’t just have one. And while you can eat these wedges as a meal or as a side dish, they’re really an appetizer. If you’re hosting a party, put these delicious things on the menu! For step-by-step pictures, please visit his site.
2 lbs. potatoes, wedged (Russet potatoes or new potatoes)
2 tablespoons of olive oil
1 teaspoon of Kosher salt
1 teaspoon of black pepper
1/2 teaspoon of garlic powder
1/2 cup of sour cream
1 lime/ juice only
Cheddar cheese grated
Bacon – crispy, and crumbled.
Scallions or chives
Preheat oven to 400 degrees F
You should be able to get 10-12 wedges per potato.
Toss the potatoes with some olive oil, garlic powder, salt, and pepper.
Spread these out on a baking sheet lined with parchment paper. The parchment paper is really important. It keeps the potatoes from sticking to the sheet while they bake. (Make sure the potatoes aren’t over-lapping so much so they can crisp up.)
Bake them for 35-40 minutes and give them a flip halfway through.
Once they are ready, arrange the wedges so they are slightly overlapping. This makes it easier to top them.
For the Sauce:
Pulse a ripe avocado with sour cream, lime juice, and a pinch of salt. If you don’t have a food processor, you can mash everything together really well.
Add some grated cheese and crispy bacon to your wedges and return to the oven for another 5-6 minutes until the cheese is bubbling. Add the avocado sauce and some chives (or scallions) to finish them off.
2. Spicy Corn Dip
I tried this dip (also from Macheesmo) and it’s SO delicious. I’m sure that if you present this dish, people will be asking you for the recipe later. *The key to this dish is to use fresh corn. Frozen corn or canned corn won’t make it as good*
4 ears of corn. Cut off the kernels
1 yellow onion chopped
1/2 bunch of scallions. The green and white part chopped
1 jalapeño chopped
2 cloves of garlic minced
8 ounces of sharp cheddar
1/2 cup of mayonnaise
Butter – for cooking
Salt and pepper
Cayenne – (optional, but not really)
Tortilla chips for dipping
Preheat oven to 350 degrees F
Best way to cut corn off the cob is when it isn’t cooked. Use a bread knife and do it in a bowl. Otherwise, the kernels will fly all over the place.
Once the kernels are off the cob, heat up to 1-2 tablespoons of butter in a large skillet over medium-high heat and toss your kernels. Stir until they’re slightly browned. Usually around 8-10 minutes.
While the corn is cooking, take the time to chop up all your other veggies. Make sure they’re all chopped nice and fine. Especially the jalapeño.
Add in all the veggies and other ingredients into the skillet and cook until they’re soft but it’s OK if they have a slight bite to them.
Add the mayonnaise and half of the cheese along with a good pinch of salt and pepper. Then grab your cayenne!
Once all of the ingredients are all mixed in together, put them in an 8×8 baking dish or a medium sized one. Top with the rest of the cheese and bake for 350 degrees F for 15-20 minutes until the cheese is bubbling.
Voilá! I’m sure you’ll make new friends with this one.
3. Buffalo Chicken Celery Sticks
“Buffalo chicken celery sticks are loaded up with spicy chicken and then covered in ranch dressing for the perfect party snack!” by Evolving Table
You can serve these celery sticks immediately after assembly (while the chicken is still warm) or serve them chilled. If serving chilled, wait 1-2 hours before serving to assemble. If the mixture and ranch sit on top of the celery sticks for more than 8 hours, the celery begins to get soggy!
1/2 cup of hot sauce (I personally love Sriracha)
1/2 cup of butter
1 tablespoon of white vinegar
1/4 teaspoon of Worcestershire sauce
1/4 teaspoon cayenne pepper
1 clove of garlic crushed
1/4 teaspoon salt
2 tablespoons of cream cheese
1 lb of cooked chicken – shredded
1 bunch of celery cut into 2-3 inch long pieces
Green onions (optional)
In a medium-sized pan over medium heat combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic, and salt.
Bring ingredients to a boil while whisking constantly. Once sauce is boiling, turn off the heat and add cream cheese. Whisk until combined.
Add shredded chicken to the sauce and toss until the chicken is coated.
Fill each celery stick with 1-2 tablespoons of chicken. Drizzle each stick with ranch dressing and top with green onions.