"Are you ready for some football?" Every time I hear that phrase, I mummer under my breath "nope."
I'm equally excited about watching any sport. I just don't understand the fascination with fighting for or chasing a ball whether it be on a field, court or diamond. Ironically, Steve loves just about all sports. The first six months we were married I thought the only channel we had subscribed to was ESPN.
There is one time that I actually enjoy sports, Sunday afternoon nap time! The sound of the sportscaster just lulls me to sleep. Steve will say, "you want me to turn on your sleep music?" as I stretch out on the couch. Basketball is the only exception - the squeaking of the shoes on the court wakes me up, so I prefer another sport to nap by.
The Super Bowl is an exception. I look forward to it every year for a couple of reasons. The first, football is over for a while, and second, Super Bowl parties! I am always up for a party, even if it involves pretending to be interested in a football game! Food, drinks and people yelling at a television is always fun! I make it a habit to read up a little on each team before going to a party. It really is embarrassing when you don't even know what teams are playing. It also helps to know their colors too so that when you're pretending to cheer you know which team you're cheering for.
I love all the new recipes that come out for the Super Bowl. Food manufacturers always release new recipes for parties that are hearty and easy. Wings, dips and chili are the normal fare. I spent a few hours on Pinterest looking through new and old recipes. After a while, they all seem the same. So I turned off the electronics and pulled out old cookbooks and my mother-in-law's recipe binder for something not so new. I passed by the liver pates, the congealed chicken salads and tomato aspics, all of which were popular at the time, and pulled out some that are a little more attuned to our modern day palates. If these are still a little too farfetched for you, I created a Super Easy Super Bowl board with my modern favorites. Stop by for a visit at www.pinterest.com/misssophies1203/super-easy-super-bowl.
Now, a quick lesson to go with those foods. The teams are the Denver Broncos and the Carolina Panthers. The Panthers are based out of Charlotte, N.C. The Broncos will be in all white and the Panthers will be in black and white. You should probably root for the Panthers because they're sort of like a home team being they're so close to us.
Enjoy the food - uh, I meant the game!
TINY HAM-STUFFED TOMATOES
Mom's recipes frequently contained deviled ham - something we don't normally see in recipes today
1 pint cherry tomatoes
1 can deviled ham
2Â½ Tablespoons horseradish
2 Tablespoons sour cream
1. Thinly slice the top of tomato and scoop out pulp.
2. Turn tomatoes upside down on a paper towel and drain 30 minutes.
3. Combine deviled ham, horseradish and sour cream.
4. Fill tomatoes with ham mixture.
5. Refrigerate for 1 hour or overnight.
TOUCHDOWN BEAN DIP
This is a new one adapted from a post by a "The Garden Grazer"
15 oz. can refried beans
15 oz. can black beans, rinsed and drained
1 small onion or Â½ large
Â¾ cup shredded 3 cheese blend
1Â½ teaspoon cumin
Salt & pepper to taste
Tortilla chips for dipping
Tomatoes and green onions for topping
1 Preheat oven to 350 degrees.
2. Dice onion and mince garlic.
3. In a saucepan over medium-high, sautÃ© onions, garlic, cumin and salt for about 8 minutes or until softened.
4. Reduce heat to medium-low.
5. Add refried beans and black beans. Stir to combine and heat until refried beans for a few minutes until refried beans softened.
6. Spray a 8x8 baking dish. Transfer mixture to baking dish, top with cheese.
7. Bake 15-20 minutes.
8. Top with diced tomatoes and green onions. Serve with tortilla chips.
STRAWBERRY-BASIL MARGARITAS FOR A CROWD
This is a divine Pinterest discovery. It keeps well in the refrigerator for several days.
2 12 oz. cans limeade
5 cans water
Handful basil leaf
4 cups tequila
1. In a large jug, at least 1 gallon, add limeade concentrate, strawberries water and tequila.
2. Stir well until limeade is completely dissolved.
3. Add basil leaves, crumpling them a bit before you put them into the jug.
4. Cover and refrigerate for at least 4 hours.
5. Serve over ice.
SHRIMP LOUIS DIP
Â½ cup mayonnaise
Â½ cup sour cream
2 Tablespoon chili sauce
2 teaspoon prepared horseradish
Â¼ teaspoon hot pepper sauce
1 cup finely chopped cooked shrimp
1. In medium bowl, combine all ingredients except shrimp.
2. Stir in shrimp.
3. Chill, if desired, and serve with assorted fresh cut-up vegetables or crackers.
CHEESE & ALMOND PUFFS
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 cup shredded sharp cheddar cheese
1 medium onion, minced
Â¾ cup slivered almonds, chopped fine
1 teaspoon garlic powder
6 slices of thin sourdough or white bread
1. Preheat oven to 350 degrees.
2. In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and garlic powder.
3. Spread mixture on bread and slice diagonally into 3 or 4 strips.
4. Bake at 350 for 8-10 minutes.