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TOP FIVE: One Dish Recipes for Super Bowl weekend

sweet p fries

For me, the best part of the Super Bowl is a tie between the commercials and the food. But unfortunately, lots of super bowl snacks means lots of Super Bowl dishes, and since I usually end up washing baking sheets in the shower because the sink isn’t large enough, the fewer dishes the better. Here are my top five one-dish Super Bowl recipes:

Buffalo Chicken Dip

INGREDIENTS:

  • 8 oz. pkg. cream cheese, softened
  • 1/2 cup blue cheese or ranch salad dressing
  • 1/2 cup Buffalo Wing Sauce
  • 1/2 cup crumbled blue cheese or shredded mozzarella cheese
  • 2 cups chopped or shredded chicken

DIRECTIONS:

  1. Heat oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
  2. Mix in salad dressing, Buffalo Sauce and cheese. Stir in chicken.
  3. Bake for 20 min. or until mixture is heated through; stir. Serve with crackers and celery and carrot sticks
(Recipe adapted from http://www.franksredhot.com)

Avocado Goat Cheese Dip

INGREDIENTS:

  • 3 ripe avocados, peeled pitted and cut into chunks
  • 2 cloves minced garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt, plus more, if needed
  • 3 tablespoons lime juice
  • 4 ounces cream cheese
  • 4 ounces goat cheese

DIRECTIONS:

  1. Mix/mash all ingredients. Serve with pita chips.

 (Recipe adapted from foodnetwork.com)

Sweet Potato Fries

INGREDIENTS:

  • 4 Sweet Potatoes peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
  • ½ large yellow onion sliced thin
  • Olive Oil
  • Salt and Pepper

DIRECTIONS:

  1. Preheat your oven to 450 degrees F. Coat sweet potatoes and onions in oil and salt and pepper. Bake, turning every 10 minutes until cooked through and browned (about 30 minutes)

Sloppy Joes

INGREDIENTS:

  • 1 tablespoon extra-virgin olive oil
  • 1 1/4 pounds ground beef sirloin
  • 1/4 cup brown sugar
  • 2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
  • 1 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 cups tomato sauce
  • 2 tablespoons tomato paste
  • 4 crusty rolls, split, toasted, and lightly buttered
  • Garnish: sliced ripe tomatoes, pickles

DIRECTIONS:

  1. Heat a large skillet over medium high heat. Add oil and meat to the pan.
  2. Spread the meat around the pan and begin to break it up.
  3. Combine brown sugar and steak seasoning.
  4. Add sugar and spice mixture to the skillet and combine.
  5. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
  6. Add tomato sauce and paste to pan. Stir to combine.
  7. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

 (Recipe from Rachel Ray, foodnetwork.com)

 Potato Chip Cookie

INGREDIENTS:

Cookie

  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar, divided
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon table salt (optional)
  • 1/2 cup chopped and toasted pecans
  • 1/2 cup finely crushed potato chips
  • 2 cups all-purpose flour

Potato chip salt finish (optional)

  • 1 tablespoon crushed potato chips
  • 1 1/2 teaspoons flaked sea salt

Chocolate dip finish (optional)

  • 4 ounces (115 grams) semi- or bittersweet chocolate, finely chopped
  • 1 teaspoon butter, canola oil or vegetable shortening

DIRECTIONS:

  1. Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together the butter with 1/2 cup of the sugar until lightly and fluffy. Mix in the vanilla and table salt, if using, until smooth. Add the pecans, 1/2 cup crushed potato chips and flour together and mix until just combined.
  2. Place the remaining 1/2 cup sugar in a small bowl. Scoop a tablespoon-sized mound of dough and form it into a small ball with the palms of your hands. Roll the ball in the remaining sugar until coated. Place on prepared baking sheet and slightly flatten the cookies. Cookies only need to be an inch apart; they only spread a little. Sprinkle with a few flakes of the potato chip salt, if using. Repeat with remaining dough.
  3. Bake cookies until lightly golden at the edges, about 15 minutes. Transfer to cool on a wire rack.
  4. If dipping in chocolate, melt chocolate with butter, oil or shortening in a double boiler or in short bursts in the microwave. Stir until smooth. Dip half of each fully cooled cookie in the chocolate, and let dry and harden on a wire rack.
(Recipe from Smitten Kitchen)

 – Compiled by Rachel Adelsberger

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