WILMINGTON — It’s Super Bowl weekend and regardless of what teams are playing, the big game always offers a chance to enjoy some football while indulging in some fan favorite foods.
For those planning a party to celebrate but find themselves unsure of what to make for guests, Port City Daily has you covered.
From the quick and easy, to the vegetarian options for the healthier Super Bowl fanatic take a look at these recipes. Of course, since the New England Patriots and the Philadelphia Eagles are going head-to-head Sunday, there are recipes highlighting regional fare to give any party a sense of authenticity.
Not your average chips and dip
This recipe offers a variety of flavors, from sweet to spicy; eat this fruit and veggie dip with chips or straight from the bowl. Simply combine all of the ingredients in a large mixing bowl and stir well. It’s a perfect option for vegetarians or those simply trying to avoid calories and eat healthier.
Ingredients
- 2 Cucumbers diced
- ½ Pineapple diced
- 2 Tablespoon Olive oil
- 1 Mango cubed
- 3 Fresh habanero peppers chopped
- 1 Tablespoon sesame seed
- 1 Green apple diced
- Salt and pepper to taste
Philly Cheesesteak sliders
Cheering for the Eagles this Sunday? What other food is Philadelphia more well known for? So maybe feeding guests full size Philly Cheesesteaks is not the most practical option, but some Philly Cheesesteak sliders make for the perfect game day snack.
Ingredients
- 1 Pound of ribeye sliced thin (try skirt steak for a cheaper option)
- 1 Package of slider rolls or Hawaiian rolls sliced in half
- 1 Green pepper sliced
- 1 Onion sliced
- Sliced provolone cheese to top each slider
- 1 Tablespoon oil
- ½ Tablespoon black pepper
Instructions
Preheat oven to 350 degrees Fahrenheit. Start by cutting the slider rolls in half and placing in a baking pan with the tops left off. Add oil to large skillet and set to medium/high heat. Add onions and green peppers and cook until tender about 5-7 minutes and add steak, cook until tender. Top rolls with steak and veggie mixture and top with provolone cheese slices. Put the tops back on the sandwiches and bake for 10-15 minutes until cheese is melted.
Vegan Roasted Mexican Street Corn Dip
This 15-minute recipe for Roasted Mexican Street Corn Dip is inspired by the traditional Mexican street food known as Elote. This dip is the perfect plant-based addition to any Super Bowl party, and the creamy, savory and smokey flavor will keep your guests coming back for more.
Ingredients
- 1 Pound Frozen Corn
- 1/3 Cup Vegan Cream Cheese
- 1/2 Cup Vegan Mayonnaise
- 1/2 Red Onion
- 2 Cloves of Garlic
- 1/4 Cup Cilantro
- 1/2 Teaspoon. Chili Powder
- 1 1/2 Tablespoon. Nutritional Yeast
- 1/2 Teaspoon Salt
- 1 Lime
Instructions
Turn the oven on high broil. Mince the onion, garlic and cilantro. Spread the corn kernels in an even layer on a parchment paper-lined baking sheet. Broil between five and seven minutes until the corn has a deep, golden color. Check frequently to make sure the corn does not burn.
In a large mixing bowl, combine the vegan cream cheese, vegan mayonnaise, onion, garlic, cilantro, chili powder, nutritional yeast and salt. Add the hot corn and stir to combine.
Pour the elote into a serving dish and garnish with and sprinkle extra chili powder and cilantro on top. Sprinkle with lime juice if desired.
Serve hot or at room temperature with corn chips. The elote will keep, refrigerated, for about three days.
Vegan nacho cheese dip
OK, it might scare off your meat-loving friends and family, but this vegan nacho cheese dip is no joke. With a base of vegetables and carrots for that unmistakable nacho cheese color, it’s pretty surprising how savory this combination of flavors will turn out. Kick in extra hot sauce and nutritional yeast for a little something extra.
Ingredients
- ½ cup of soaked raw cashews
- ½ cup of peeled carrots
- 1 cup peeled potatoes
- 2 to 3 tablespoons nutritional yeast
- 2 tablespoons coconut oil
- 1 tablespoon of Texas Pete hot sauce
- 2 tablespoons water
- 1 teaspoons lemon juice
- 1-2 peeled garlic cloves
- 1/2 teaspoon white wine vinegar
- Salt to taste
Directions
Soak raw cashews in a bowl overnight. If using the cashews the same day, 1-2 hours of soaking should suffice.
Boil peeled potatoes and carrots. Combine all ingredients in a power blender. Blend to preferred consistency. Add coconut oil or water to control consistency. Add additional salt, nutritional yeast or hot sauce to taste.
Rhode Island dynamite sliders
Not interested in cheering for Philadelphia and need a New England friendly slider to entertain? The classic Rhode Island dynamite (think spicy sloppy joes) with a new spin, enjoy these spicy snacks all game long. If you are not up to the heat, try substituting serrano peppers for the habaneros.
Ingredients
- 1 pound ground beef
- 1 large green bell pepper diced
- 1 large onion diced
- 1 large red bell pepper diced
- 1 can diced tomatoes
- 1 large can tomato sauce
- 1 can tomato paste
- 1 bay leaf
- 2 habanero peppers diced
- 2 teaspoon cayenne pepper
- Pack of Hawaiian rolls halved
- Salt and pepper to taste
Instructions
Start by browning the beef in a large pan over medium-high heat. Add in diced peppers and onion until slightly tender. Add tomato products (diced, sauce, and paste) to a stock pot and add cayenne pepper, salt and pepper. Add meat and pepper mixture to the stock pot and simmer on low heat for 45 minutes. Add beef mixture to rolls and there you have it, dynamite sliders.
