The Super Bowl matchup is finally set, as the San Francisco 49ers will take on the Baltimore Ravens on Feb. 3 for the Lombardi Trophy.
Football's last game of the season is more than just a gridiron contest, though, as millions of fans and novices alike crowd around the television to enjoy fun and food.
So, we're asking our faithful Patch readers to share their favorite gameday recipes with their neighbors right here in the comments section of this article.
Do friends and family flock to your couch for the spiciest Buffalo chicken in New Jersey? Maybe it's the nachos and world-famous dip that lands you at a friend's house. Either way, let us know, and enjoy the game!
Here are a couple recipes to get you started:
Wendy’s Super Easy Super Bowl Guacamole
- 1 bag of ripe avocados (4) from Trader Joe’s
- 1 container of fresh salsa from Trader Joe’s (spiciness dependent on your taste)
- 1 – 3 large cloves of garlic, pressed or finely chopped
- 1 teaspoon ground cumin
- 1 bag of tortilla chips
- Peel and pit avocados.
- Mash the avocados in a non-metal bowl (if one or more of them seems a wee bit under-ripe, chop instead of mashing).
- Drain the fresh salsa well (I usually use the lid to squish the salsa down and pour the liquid into the sink) and add it to the mashed avocados.
- Add the pressed or chopped garlic and the cumin.
- Mix well, cover with plastic wrap and refrigerate until ready to use.
Buffalo Chicken Meatballs (adapted from Rachael Ray) - serves 8
- 2 pounds ground white meat chicken
- 1 small yellow onion, finely chopped
- 4 cloves garlic, pressed or finely chopped
- 1 cup cilantro or parsley, chopped
- Salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 4 tablespoons (1/2 stick) butter
- 1 cup hot sauce (such as Frank’s or Cholula)
- 3 scallions, green and white parts thinly sliced
- Store-bought, good quality blue cheese dressing for dipping
- 1 bag pre-cut celery sticks
- 1 bag pre-cut carrot sticks
- Preheat oven to 400ºF.
- In a large mixing bowl, combine the ground chicken with the onion, garlic and cilantro or parsley, and season with salt and freshly ground black pepper.
- Shape the chicken mixture into balls—you should have 32 meatballs in total.
- Arrange the meatballs on a wire rack on a foil-covered sheet pan and drizzle with olive oil.
- Bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
- While the meatballs are baking, melt the butter in a large, flat bottom pan over medium heat.
- Add the hot sauce and whisk to combine.
- In the pan, toss the baked meatballs in the hot sauce to coat (you may do this in batches) and transfer to a serving platter.
- Place the blue cheese dressing in a small serving bowl and garnish with chopped scallions.
- Serve the meatballs with toothpicks alongside the blue cheese dressing, celery and carrot sticks.