I want to start off by saying that the Super Bowl is a very charged event. It’s not as bad as politics, but by the end of the season, everyone has a reason to hate the other side. Maybe you’re a Steelers fan and you are angry at the Patriots for being so consistently strong despite the fact that Roger G has his britches in a bunch and doesn’t understand simple science. Maybe you’re a Green Bay Fan and you think the Falcons can fly away. (Or maybe you just want to see the commercials and eat the food) Whatever is going on, I don’t want to add to that, so when Whole Foods Market asked me to team up with them to give you guys some great snack ideas for Super Bowl Sunday, I knew that I didn’t want to make a big deal over who I thought should win, so I’m not going to mention it, but I do wish you the best of luck whichever team you’re rooting for.
Now on to the food! Super Bowl LI might be awesome because someone’s quarterback gets their fifth ring, but it can definitely be awesome because you put out an epic spread. I thought it would be fun to give you the option of “Make It” with some of my own favorite recipes or “Take It” with some prepared options. Whole Foods offers the best of both worlds with their line of affordable 365 Organics or their prepared snacks and meals that will work perfectly for the big game.
Here’s what I picked up to make game day great for me and my family- all of the recipes I’ve included were made with Whole Foods Market’s 365 Ingredients:
I snagged everything I’ll need for my Super Bowl Sunday for about $100. I haven’t looked down the receipt quite yet- but I did go a little over $100, which was due to the fact that I can’t go to Whole Foods Market without buying fresh-ground peanut butter and vegan sushi.
Yes- vegan. I don’t like fish and I don’t like raw meat. Don’t judge, avocados are delicious. Anyway- on to the make and take!
Whole Foods Market has prepared fresh in-store Pico de Gallo that is really yummy! I paired my nice red pico with 365 Organic Blue Corn and White Corn Tortilla chips. I really like the red, white, and blue combination. No reason, really. I just think it’s patriotic- you know, a color scheme that our whole nation could really rally behind right now.
PwcDad (aka Austin) makes some really fantastic Salsa. We used to use a seasoning blend from a popular in-home plastic storage sales company (did you figure it out?) but our sales lady got out of the business, so now he makes his own, and he said I could share with you guys!
1 Red Onion
2 15oz Cans Organic Tomatoes, drained
1 Bunch Fresh Cilantro
1 Jalapeno (seeded or not- depends on your preference)
4 Tablespoon Chipotle Seasoning (recipe follows)
Pulse the onion, garlic, cilantro, and jalapeno in a food processor until they are uniformly small bits. Add the tomatoes and pulse to your favorite consistency. Remove to a small bowl and add chipotle seasoning, stir well to combine and refrigerate at least 2 hours for the best flavor! Before serving, taste to see if you need additional salt, lime juice (optional), or more/less heat.
Chipotle Seasoning (keep in a small mason jar to use whenever!)
2 teaspoons paprika (not smoked)
2 1/2 tablespoons cumin
2 teaspoons garlic powder
2 teaspoons ground chipotle chili pepper
2 teaspoons dried cilantro
1 heaping tablespoon fine sea salt (or salt of your choice)
Take It, Option 2: Guacamole and Chips
Whole Foods Market’s Guac comes in 2 sizes, this smaller size and the “I freaking love avocados” size. Their guacamole is salty and limey and I really like it. I’ve paired this, again, with some 365 organic corn chips. I always think that pictures look best with a blue background, don’t you?
Make It, Option 2: PwcMoms’ Mango Guacamole
When we lived in Massachusetts (when we first got married) I fell in love with mangoes. They were cheap (and we were broke) they were sweet (and I love sweet), and they reminded me of somewhere tropical, even though we lived in what I affectionately referred to as “Frozen Hades.” I was so excited to come home to Virginia, but I did keep a couple of New England habits, including my love of mangoes!
I (no joke) use the Whole Foods Guacamole Recipe, except that I don’t grill my limes (ain’t nobody got time for that- but I do throw them in the microwave for 15 seconds so the juice comes out), and I dice 1/4 cup of tomatoes and 1/4 cup of ripe mango. All the winning.
Obviously you guys know what store-bought dip looks like, but I really like to make my own with Greek yogurt. It’s really easy, really tasty, and I control what’s in it. I used Whole Foods 365 Spices to mix up my favorite ranch dressing mix from Happy Money Saver. Again, I just keep this in a mason jar so that it’s ready to go when I am! I like it mixed with yogurt, you can use any combo of sour cream, mayo, and yogurt to get a level of richness you like! I love this recipe so much because it has 12 ingredients- the 12th one being excellence.
Our live video lost signal earlier, but if you got to see it, my 10 year old specifically requested Taquitos. I have a recipe I love, which I’ll post below for you, but let’s be honest here, guys. We’re going to a party at a friend’s house, and I don’t want to roll up 1000 taquitos. I just want to throw them in the oven and have them be delicious. That way I can focus on watching the game in case something crazy happens like in 2002 with a 1:30 comeback win against the Rams….
Make It, Option 4: Salsa Chicken Taquitos
If I were you, I’d double this recipe. My kids LOVE salsa chicken over rice, and it’s a great “Hail Mary” meal when you’ve got very little in the house to work with.
4 Chicken Breasts (Whole Foods Market 365 Chicken Breasts have no added water or salt!)
1 cup salsa
1 packet taco seasoning (or use your own homemade)
1 can cream of chicken soup
(Cook on low for 4 hours, shred and then add…) 1/2 cup sour cream or Greek yogurt
To turn this yummy deliciousness into taquitos, just roll up a scoop of filling into a small tortilla, brush lightly with oil, and bake, seam-side down, in a 425 degree oven until crispy (about 15-20 minutes). I like to flip mine once the bottom is crispy and get the top crisp, too- but my family likes the top softer and the bottom crunchy. You do you.
Make It/Take It Option 5: Buffalo Wings
Nothing will deflate a party like soggy wings. Whole Foods does have pre-seasoned ones, but you can also make your own. If you’ve never made wings because frying intimidates you, fear not. I use Alton Brown’s recipe for baked wings, and while they’re a little bit of a time commitment because you steam them and then bake them, they are SUPER crispy and delicious, and you don’t get the kitchen covered in oil. Much like when I make taquitos, I bake these a few extra minutes for extra crunch. I use salted butter (sorry, Alton) in my sauce. If your kids don’t do spicy, Whole Foods has a variety of organic barbecue sauces and teriyaki sauces that would go great, instead!
Make It, Option 6: Bean and Corn Salsa/Texas Caviar
I absolutely adore Texas Caviar, and since our host for the Super Bowl is a Cowboys fan, the least I can do is nod to her team of choice while she watches another blue storm of fury. You have two options for this delicious dish- one is a more savory “salsa-y” kind (see recipe here) or you can go with the type my Sister-in-Law makes, which is sweet and decidedly less healthy, but still fantastic!
SIL’s Texas Caviar
Bring to a boil 1 cup of sugar, 1/2 cup oil, 3/4 cup apple cider vinegar, 1 tsp salt and 2 tablespoons of water.
Rinse, drain, and mix 1 can each of black beans, black eyed peas, sweet corn (not creamed)
To the bean/corn mixture add 1 chopped red bell pepper, 1 cup of chopped red onion, 1 cup of diced celery, and the sugar mixture. Refrigerate overnight and serve.
Make It Option 7: Baked Potato Skins
And finally, due to child request, we come to the potato skin portion of the party. It wasn’t really my intention to have these be “healthier” versions of snacks (let’s bake this instead of fry! let’s use Greek yogurt for all the things!!) that’s just how I cook. Anyway, potato skins in a restaurant are usually fried. You don’t need to do that. I use the Ramsay method for baking mine (wash well, prick with a fork, rub with oil and then place on a bed of salt and sprinkle with salt on top) at 400 degrees for about an hour. When they come out, brush them off (careful, they’ll be hot) and scoop out the center flesh. The resulting potato skins get brushed lightly with oil or butter (or both! go crazy!) and go back in the oven at 450 for 4-5 minutes on each side until they’re really crispy. Then you fill them up. Traditional? Cheese, bacon, green onions. I like to add a little chopped par-cooked broccoli on mine. Got vegetarians? Cheese and then guac and pico. You can really put anything in these! I like to serve mine with homemade pickled jalapenos, sour cream, or ranch. It’s late and I can’t think of a football allusion for this recipe, so I lied- Go Pats.
Happy Super Bowl, and thanks to Whole Foods Market for hosting this post.