Super Bowl Round Up!

Super Bowl Sunday is about football…and food! From melted cheese and bacon to baked wings, meatball sliders to spicy deviled eggs, here are some scrumptious possibilities for your Super Bowl get together.

The Super Bowl and the NFL have become a marketing machine. Not only do we as American’s rally around our TV’s, but we eat, drink, eat, drink, and repeat the cycle several times over. People can’t get enough of Super Bowl snacking and celebrating. No matter who you’re rooting for or if you’re like me and you tune in for the commercials and the ‘show,’ odds are, you’ll be eating and drinking like a champ!

Below are some of my favorite recipes! Consider putting a few of them on your Super Bowl Sunday menu!  I tried to pick some decadent treats and some food that is healthier to help offset the bountiful dishes of melted cheese you’ll likely eat!

1. Bacon Wrapped Mini Grilled Cheese Sandwiches. Honestly: these are #1- err’y time I serve them. No one gets bored popping these into their mouths (that’s what she said).

Bacon Grilled Cheese Bites | Domesticated Academic

2. Turkey Meatball Sliders. If you’ve shoved too many mini grilled cheese sandwiches into your stomach, a turkey meatball might be a slightly healthier option. Slightly….

Turkey Meatball Sliders | Domesticated Academic

3. Sticky Garlic Wings. Baked, not fried….you won’t miss the deep fryer on these. I promise.

Garlic Sticky Wings | Domesticated Academic

4. Crock Pot Crab Dip. Mix it, turn it on, walk away….Can’t get much easier or tastier than this one! The mini-crock pot might be my new favorite thing this year!

Crock Pot Crab Dip | Domesticated Academic

5. Devilish Srirachi Eggs. Spicy deviled eggs aren’t what they seem at first glance. These guys can be made in advance, left in the fridge and be pulled out just in time for kick off.

Deviled Srirachi Eggs | Domesticated Academic

6. Greek Yogurt Fruit Dip. When you’ve had your fill of savory, move onto a little sweet. No one will know the greek yogurt is healthy and you can mix this before and pull it out in time for Bruno Mars and the Red Hot Chili Peppers halftime show.

Greek Yogurt Fruit Dip | Domesticated Academic


Bugle Cones

bugle cones | domesticated academic

Simply adorable. The end. Oh, and they’re amazingly good too! You’ll love these for any kind of snacking environment because they are simply adorable, portable, and let’s face it: sweet, salty, & peanut buttery to the core (really, the core of the bugle here folks). No jokes.

bugle cones | domesticated academic

These were a hit at the tailgate last week and I know we’ve got quite a bit of college football and a whole lotta NFL football left, so this recipe will NOT go to waste. Pin this bad boy, you’re gonna want to get some bugles the next time you the grocery store!

You’ll need:

  • a bag of regular bugles (remember when you put them on all of your fingers? no, just me? hhmmmm, forget i said that)
  • peanut butter (i use peter pan reduced fat creamy)
  • semi-sweet, milk chocolate, or white chocolate-melted in microwave or double boiler
  • sprinkles (which i had none of for fall–lame)
  1. Sort your bugles–the really narrow ones won’t fill with peanut butter which is a damn shame. A damn shame you have to eat them!
  2. Take a cup of peanut butter and warm it in the microwave about 20 seconds, just to get it a bit softer.
  3. Put the peanut butter in a sandwich bag or small plastic bag
  4. Snip corner.
  5. Fill the bugles. You can use a knife to do this, but I like to squirt it in. Don’t judge.
  6. Melt your coating of choice. I did half semi-sweet and half white chocolate.
  7. Dip your ‘cones’ into the chocolate and cool on waxed paper
  8. If you have sprinkles or other fun additions, put them on while the chocolate is still wet.
  9. Put in the fridge until firm and set. About 30 minutes.
  10. Store in airtight containers.
  11. Eat like a boss.

Bacon Cinnamon Rolls | Domesticated Academic

bacon cinnamon rolls

salted caramel butter bars | domesticated academic

salted caramel butter bars

Mango Guacamole

Mango Salsa | Domesticated Academic

You’ll love this because it’s full of healthy fats, fruit, smooth, slightly sweet, and is like a Mexican vacation in your mouth. Just don’t drink the water. My grocery store was having a ‘mega sale’ on mangos and the impulse shopper in me bought about 8 of them without thinking about who was going to eat them all or what would happen when they all ripened at the same time, on the same day, and at approximately the same time. Thanks ethylene gas….not really.

So, I was a good sport, I ate a bunch of them but had two sad souls left. They ripened at approximately 4:56 on a Tuesday and then it was all down hill from there. I realized that unless I wanted to eat them in one sitting or do something with them, I was going to have to cut them up no matter what. Incidentally, avocados are also something that live in my house on a regular basis. So, when staring at my counter and seeing the situation, I decided the two should get tossed in the same bowl.

You’ll need:

10 min.

  • 2 ripe mangos
  • 2 large ripe avocados
  • 1/4 c. onion
  • 1/4 c. chopped cilantro
  • 2 tablespoons lime or lemon juice
  • salt/pepper
  1. Pit and chunk the avocados into a bowl.
  2. Slice and chunk the mango into the same bowl.
  3. Add the chopped onion, cilantro, and citrus juice on top of the mixture.
  4. Mix together.
  5. Add salt/pepper to taste.
  6. Serve fresh!

Peach Mango Salsa | Domesticated Academic

Peach Mango Salsa

Strawberry Guacamole | Domesticated Academic

Strawberry Guacamole

Corn Salsa | Domesticated Academic

Corn Salsa

Siracha Kettle Corn

Siracha Kettle Corn | Domesticated Academic

You’ll love this because it’s sweet, salty, a bit spicy, and super easy to make. The hardest part will be to keep big and little hands out of it. I only know this because my hands have been in the current batch way too much! It’s fiber right??? <–that’s what i tell myself anyway. I use an air popper to make popcorn, but you can do it on the stove, in a paper bag in the microwave, or if you’re still under the spell of microwave popcorn in those greasy bags, go for it. Might want to think about the ‘no butter’ kind so your spicy sweet mix gets the most attention though.

Siracha Kettle Corn | Domesticated Academic

Siracha is my all time favorite condiment. And it looks as though I’ve found a way to sneak it into almost everything I eat. Including my popcorn! I once loved hot sauce (franks) on popcorn, but I think I might like this even more! There’s no denying my adoration for popcorn, sweets, snacks, and siracha. Now, I CAN have it all!

You’ll need:

10 min. prep + 10 min. cooking

  • 1/4 c. unpopped popcorn kernals
  • air popper
  • 3 T. vegetable oil or oil of choice (I used coconut oil)
  • 2 T. butter
  • 3 T. brown sugar (white sugar is fine too)
  • 1 T. siracha (you can add more….make it to taste or omit if you don’t like it)
  • salt to taste
  1. Pre-heat the oven to 250 degrees F.
  2. Pop the popcorn using your preferred method. Have in bowl ready to coat.
  3. Put the butter and the oil into a small pan and place the pan on a medium-heat stove
  4. Melt the butter, add  the oil and the sugar and whisk everything together just till the sugar dissolves completely (the sugar must not scorch)
  5. Take the pan off the stove.
  6. Whisk in siracha
  7. Pour mixture over popcorn
  8. Shake or stir the bowl until the mixture has coated the popcorn.
  9. Spread evenly on a cookie sheet.
  10. Sprinkle salt on the popcorn
  11. Bake for 10 minutes.
  12. Cool to let harden or dig in!

Kettle Corn | Domesticated Academic

Kettle Corn

Baked Tortilla Chips | Domesticated Academic

Baked Tortilla Chips

Strawberry Guacamole

Strawberry Guacamole | Domesticated Academic

You’ll love this because it captures the beach and is full of good fats from the avocado! This is great with almost anything from chips to a great burger topping and comes together quickly. I’ve been craving guacamole lately. I think it’s a sign I’m ready for some spring to come! The warm weekends have been a real treat, only to be followed by cold, damp work weeks. Needless to say, I’ve been channeling some sunshine through my food!

Strawberry Guacamole | Domesticated Academic

Strawberries are in season in FL right now, and thanks to modern trucking, I can get less than terrible berries at my grocery store. They were  on sale for several weeks in a row and I made sure to capitalize on their freshness. Some of them were turned into some divine chocolate covered strawberries, while these were destined to become a mouth-watering guacamole.You’ll need:

10 min.

  • 1 cup ripe strawberries, chopped (frozen are also fine if they’re not in season)
  • 2 large ripe avocados
  • 1/4 c. onion
  • 1/4 c. chopped cilantro
  • 2 tablespoons lime or lemon juice
  • salt/pepper
  1. Pit and chunk the avocados into a bowl.
  2. Add the strawberries, chopped onion, cilantro, and citrus juice on top of the mixture.
  3. Mix together.
  4. Add salt/pepper to taste.
  5. Serve fresh!

Summer Pizza | Domesticated Academic

Summer Pizza

Summer Vegetable Tart | Domesticated Academic

Summer Vegetable Tart

Turkey Meatball Sliders

Football food has been amped up without sacrificing taste and calories.  I cannot tell a lie: I ate a half dozen of these bad boys in about 8 minutes and I’m NOT sorry….I just could not stop. These are awesome for several reasons: 1. you can make them the day/night before, throw them back in a crockpot the day of the game. 2. they are turkey, they are healthier without sacrificing any of the flavor. 3. you’ll enjoy these in small bites–your other hand will be free for trash talking, corn hole, beverage consumption, or other activities. 4. they’re effing delicious. the end. You could easily turn these into a full on meal, make subs, toss a toothpick in each one for a ‘fancy’ appetizer, or just eat them standing at the pan while you pretend no one sees you actually doing it. Until you get called out. Then you just shrug your shoulders while your mouth is full.

I used 90/10 ground turkey because it was on sale.  I chose to make homemade mini-buns because my local grocery store didn’t have ay ‘good looking ones’ in the bread display. I also just like making fresh bread at home because I know exactly what goes into it and the house smells pretty bitching while it’s doing it’s thing. Please, buy buns. You’ve got other things to do. Like eat more of these suckers.

You’ll need:

20 min. + 20 min. cook time

  • 1 lb. ground turkey
  • 1/4 finely chopped onion
  • 1 tsp. minced garlic
  • 1 /2 c. bread crumbs
  • 1 egg
  • 3 tsp. italian seasoning
  • 1/4 c. parmesan cheese
  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients in a bowl together with your bare hands.
  3. Make appropriate sized meatballs for your buns and put in a 9×13 pan. Mine were about 1 inch all around.
  4. Bake for about 20 min. until cooked through.
  5. Slather with sauce now or put in the crockpot on low/warm with the sauce.
  6. Have folks build their sliders with buns, sauce, and cheese.
  7. Crush as many mini sliders as you can immediately.

Stuffed Roma Tomatoes

The last tomato or the first, it doesn’t matter which. I always get REAL excited about them….I have yet to tire of tomatoes and actually look forward to sweating my ass off making vats of homemade sauce, slicing them for sandwiches, salads, and these beauties.  The CSA provided about a dozen perfect Roma’s last week and while I know they won’t last for much longer, I thought it wise to make a huge pig of myself and cook them all immediately 🙂  It’s how I roll…..Speaking of making a pig of myself, I had to shoot these at night because I knew there wouldn’t be any leftovers once the wild pack of wolves got a hold of them.  I’d apologize but quite frankly, I don’t care–not because I don’t like putting forth my best effort but because these are SO FREAKING GOOD that you too will also eat them all in one sitting with little regard to anyone to the left or right of you, never mind a camera or a food blog….:)

I did not measure here because I don’t know how many tomatoes YOU’LL be stuffing or how BIG they’ll be or how FULL you’ll want them.  The recipe is so simple, my mom can do it (she hates to cook) so fear not cooks! Unite and go find some cheese!  You can modify this as you want knowing that it’s perfectly ok to use reduced fat cheese or leave out the breadcrumbs to make it gluten free. This is a vegetarian dish (score one for me) and you can easily go big or go home on this one. It’s your call.

You’ll need:

  • Roma tomatoes (or equivalent)
  • Mozzarella cheese
  • chopped fresh or dried basil
  • olive oil
  • salt and pepper
  • Italian or Panko bread crumbs
  1. Preheat oven to 400 degrees F.
  2. Slice tomatoes lengthwise and clean out pulp and vein in the middle of each.
  3. Put on baking sheet
  4. Drizzle olive oil over all of the tomatoes and sprinkle with salt and pepper.
  5. Toss with your bare hands.  I dare you….
  6. Shred cheese and chop basil.
  7. Mix together to evenly distribute the basil.
  8. Fill each tomato with cheese mixture to your liking.
  9. Sprinkle tops with bread crumbs of your choice.  Sometimes I like to add a little parmesan too.
  10. Bake about 10 min. or until everything is melted and hot all the way through.