Happy Super Bowl everyone! What a great time to get together with friends and family for some awesome football fun! If you’re hosting this year, these recipes are a must to please even the hungriest of fans!
Tonja’s Table was SO excited to join TLC again this week! Special thanks to Elizabeth, Steve, and all the TLC crew along with these amazing business: Bent Paddle Brewing, Surly Brewing, Fulton Brewing, Franks Red Hot, and Huy Fong Foods!
- For the Buffalo Chicken:
- 1 recipe Pizza Dough (I buy mine at Trader Joes)
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons butter
- 1 cup Franks Hot sauce
- Salt and pepper to taste
- 2 cups fresh mozzarella
- For the Celery Blue Cheese Dip:
- ½ cup mayonnaise
- ½ cup ranch dressing
- 3 stalks celery, finely chopped
- ½ cup blue cheese crumbles
- Turn Slow cooker on high. Add chicken, Franks hot sauce, butter and salt and pepper. Cook on high 3-4 hours.
- Shred chicken and set aside.
- Preheat oven to 400. Prepare a baking sheet with non-stick spray, or use a muffin tin. (I used muffin tins)
- Roll out pizza dough to ¼ inch in thickness.
- Spread chicken and cheese evenly across dough. Starting from long side of dough, begin rolling it up like a cinnamon roll. Pinch ends when done. Slice into 1½ inch rolls.
- Place on a baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned.
- Chop celery and mix all ingredients together. Serve on top of pinwheels.
- 3 pounds lean pork spareribs -cut into 2″ lengths (babyback ribs can also be used)
- salt & pepper to taste
- ¼ cup Lunds & Byerley’s Signature Pork Seasoning
- ¼ cup cornstarch
- Madeira Wine Sauce:
- 1 oz. blue cheese
- ¼ cup Madeira wine
- 1 cup mayonnaise
- 1 cup sour cream
- 2 cloves garlic, minced
- 2 shallots, minced
- salt & pepper to taste
- 1 tsp. Tabasco sauce
- 2 tsp. Worchestershire sauce
- zest of one lemon
- For ribs:
- Preheat oven to 425°F. Place ribs in a large bowl. Season with salt, pepper & pork seasoning. Add cornstarch and toss lightly with hands. This will create a crispy crust. Place on a foil-lined cookie sheet and bake 30 minutes. Then turn down to 300 and bake another 30-45 minutes.
- For sauce:
- Combine all ingredients except zest and mix until smooth. Add zest and gently stir. Season to taste if needed.
- *Can be made up to 5 days in advance.
- 1 Tbls. canola oil
- 2 anaheim chiles, seeded and diced
- 1 jalapeño pepper, seeded and diced
- 1 serrano chile, seeded and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can Rotel tomatoes
- Shredded meat from one rotisserie chicken or 4 chicken breasts cooked and chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 8 ounces cream cheese, diced
- 1 cup sour cream
- 1/3 cup Sriracha sauce, plus extra for serving
- Salt and pepper
- Tortilla chips or Fritos for serving
- Preheat the oven to 375 degrees.
- Heat oil in a 3½ quart dutch oven over medium heat. Add chiles, onion and garlic and cook until the peppers are softened, 8-10 minutes. Stir in the Rotel tomatoes and cook until the liquid is slightly reduced. Add the chicken, beans, and salt and pepper to taste. Mix well.
- Next add one cup of the Cheddar cheese, cream cheese, sour cream and Sriracha to the pot. Stir well to combine.
- Place chicken mixture in a 9 x 13 baking dish and sprinkle with remaining cup of shredded cheese. Bake for 25-30 minutes, or until the edges are bubbling and the dip is heated through.
- Serve warm with tortilla chips and additional Sriracha if desired.
- 1 long, wide hoagie roll, sliced lengthwise
- 3⁄4 pound shaved Boar’s Head rosemary ham
- 3⁄4 pound shaved Boar’s Head turkey
- About 30 slices pepperoni
- 14 pepperoncini rings (about 1⁄2 cup)
- 8 to 10 thin slices provolone cheese
- 8 to 10 thin slices Cojack cheese
- 1 head romaine, chopped
- 8 to 10 tomatoes, sliced very thinly
- 1⁄2 red onion, sliced very thinly
- 2 Tbls. Italian seasoning
- Salt and black pepper
- 1 bottle Kraft Zesty Italian dressing
- Starting with the bottom half of the hoagie roll, layer all the ingredients except the dressing in the order listed. Put the dressing on the inside of the top half of the roll; poke the roll with a fork to help the dressing sink into the bread.
- Wrap the sandwich in foil and put back in the bag the roll came in. Refrigerate about 1 hour. Sandwich can keep in the fridge for a couple of days.
- As needed, slice 2-inch pieces off the sandwich, slicing through the foil so the sandwich doesn’t fall apart.
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