Comfort food, Super Bowl style

Hosting a horde of fans for the Super Bowl? Or are you crashing somebody’s party and tasked with bringing something delicious? Either way, you could spend a lot of time thinking about what to prepare — big provisions, crowd-pleasers or something simple.

What is it about hot dips? Or a heaping platter of wings? The wings have got to be crunchy. They’ve got to be a little bit greasy. They’ve got to be so delicious we can’t stop eating even after we know we’ve eaten too many.

For an easy Super Bowl snack, combine two of your favorite game-day indulgences — guacamole and roasted potato skins. They can be dressed by sprinkling the tops with grated cheese, cooked bacon, cooked and crumbled sausage, jalapeño pepper slices, chopped onion or whatever else strikes you.

If you are looking for something more substantial, try beer-steamed sliders or a pot of turkey chili. Deepen that meat color just a little with the soy sauce and you are back in the land of real meaty chili. The soy sauce also adds tons of rich, savory meaty flavor, a big benefit for a meat that can taste a little flat.

 

HOT-AND-CREAMY PESTO SPINACH DIP

Makes 8 servings

 

2 teaspoons olive or vegetable oil

1 teaspoon finely minced garlic

9-ounce package frozen chopped spinach, thawed and squeezed to remove excess liquid

8-ounce package cream cheese, softened

¾ cup shredded Monterey Jack cheese

¼ cup grated Parmesan cheese

¼ cup milk or cream

¼ cup minced fresh basil

Kosher salt and ground black pepper

 

1. Heat the oven to 350 F. Coat a shallow, 4-cup baking dish or 9-inch pie pan with cooking spray.

2. In a medium skillet over medium, heat the oil. Add the garlic, stir for 30 seconds, then add the spinach and cook, stirring frequently, until the spinach is cooked and no liquid remains in the pan, about four minutes. Remove from the heat and cool.

3. Meanwhile, in a medium bowl, combine the cream cheese, Monterey Jack, Parmesan, milk, basil and a hefty pinch each of salt and pepper. Use an electric mixer to beat until well combined, then add the spinach mixture and mix again until fully incorporated. Transfer the mixture to the prepared pan, smoothing the top, then bake for 20 minutes, or until hot and bubbling. Serve hot with bread or crackers.

— Katie Workman, The Associated Press

 

HANDS-OFF PARTY WINGS

These hands-off chicken wings that require almost no effort from you. Yet, they are every bit as crispy and addictive as a traditional recipe. The secret is baking powder. You start the recipe a few hours ahead of when you want to serve the wings. Just toss the wings in a large bowl with some salt, pepper and baking powder, then refrigerate them for a while. The baking powder reacts with the skin, helping to draw out moisture. Less moisture equals more crisp!

Makes 30 wings

 

For the wings:

2 tablespoons baking powder

1 teaspoon kosher salt

½ teaspoon ground black pepper

5 pounds chicken wings, split and wing tips removed

 

For the honey-Sriracha sauce:

1/3 cup soy sauce

3 tablespoons Sriracha

3 tablespoons honey

1½ tablespoons minced fresh garlic

1½ tablespoons toasted sesame oil

 

For cilantro-sour cream dip:

¾ cup sour cream

3 tablespoons chopped fresh cilantro

3 tablespoons rice vinegar

3 scallions, white and green parts, finely chopped

 

1. Line two baking sheets with foil, then arrange a wire rack over the foil. Coat the rack with cooking spray.

2. In a large bowl, stir together the baking powder, salt and black pepper. Add the wings and toss to coat evenly. Spread the chicken wings over the rack and refrigerate for two hours, uncovered.

3. When ready to cook, heat the oven to 375 F.

4. Bake the chicken wings for 60 to 70 minutes, flipping them halfway through, or until very crispy and golden brown.

5. While the wings bake, prepare the sauces. For each sauce, combine all ingredients in a small bowl and mix until uniform. Serve the wings on a platter accompanied by the sauces for dunking.

— Alison Ladman, The Associated Press

 

GUACAMOLE POTATO BOATS

Makes 8 servings

 

2 tablespoons packed brown sugar

1 teaspoon dried thyme

½ teaspoon garlic powder

½ teaspoon smoked paprika

1 teaspoon ground cumin

¼ to ½ teaspoon cayenne (depending on desired heat)

Kosher salt and ground black pepper

2 pounds medium russet potatoes (about 4)

2 tablespoons butter, melted

3 avocados, pitted and peeled

2 tablespoons chopped pickled jalapeños

3 scallions, chopped

1 tablespoon lime juice

1 tablespoon red wine vinegar

 

1. Heat the oven to 450 F. Line a rimmed baking sheet with foil.

2. In a small bowl, combine the brown sugar, thyme, garlic powder, smoked paprika, cumin, cayenne, 1 teaspoon of salt and ½ teaspoon of pepper. Set aside.

3. Slice ½-inch-thick slices off both sides of each potato, reserving the middle third of each potato for another use (put them in water and refrigerate to prevent them from darkening). Using a melon baller, scoop out a bit of the flesh from each potato slice to create shallow bowls.

4. Arrange the potato slices on the prepared pan. Pat dry with paper towels. Brush all over with the melted butter. Sprinkle with the spice mixture. Bake for 20 to 25 minutes, or until the outsides are crisped and browned and the flesh of the potatoes are tender.

5. While the potatoes bake, prepare the guacamole. In a medium bowl, combine the avocados, jalapeños, scallions, lime juice and vinegar. Mash with a fork or wooden spoon until the guacamole is as chunky or smooth as you prefer. Season with salt and black pepper.

6. Allow the potatoes to cool slightly, then scoop a spoonful of guacamole into the hollow of each potato. Serve immediately.

— Alison Ladman, The Associated Press

 

BEER-STEAMED CHEESE AND MUSHROOM BEEF SLIDERS

The sliders need to be about 3/4 inch thick, not only so they don’t overcook, but so you can fit all of them at one time into the skillet. Second, the skillet needs to be large, a 12-incher. If you don’t have a skillet that big, use two smaller ones and cook six sliders in each. And third, whichever skillet you use, the oil must be heated until it’s almost smoking. At the start, you want the burgers to sear, not steam, which is what will happen if the pan isn’t hot enough.

Makes 12 sliders

 

3 tablespoons vegetable oil, divided

½ cup finely chopped yellow onion

3 ounces mushrooms (white, cremini or shiitake), finely chopped

Kosher salt

2 tablespoons finely chopped pitted green olives

2 tablespoons finely chopped, drained, canned green chilies

3 ounces sliced sharp cheddar cheese, broken into 12 equal pieces

1½ pounds ground beef, shaped into 12 sliders, each about ¾ inch thick

Ground black pepper

1/3 cup beer

12 slider buns

 

1. In a large (at least 12-inch) skillet over medium, heat 1 tablespoon of the oil. Add the onion and cook until golden, about eight minutes. Using a slotted spoon, transfer the onion to a bowl. Add another tablespoon of the oil to the pan, the mushrooms and a hefty pinch of salt. Cook, stirring occasionally, until the liquid the mushrooms give off has evaporated, about five minutes. Transfer the mushrooms to the bowl with the onion. Reserve the skillet.

2. Add the olives and chilies to the mushroom mixture and stir well. Set aside.

3. Return the skillet to high heat. Add the remaining tablespoon of oil and wait until it is almost smoking. Meanwhile, season the sliders on one side with salt and pepper. When the oil is hot, add the sliders, seasoned side down (it will be a little crowded in the pan), and cook them until they are just browned on the first side, about two minutes. Sprinkle the top side of each with salt and pepper, turn the sliders over and cook for another two minutes.

4. While the sliders are browning, top each slider with a heaping teaspoon of the mushroom mixture, dividing all of the mixture among the sliders, then place a piece of cheese on top of each. Quickly pour the beer into the pan, all around the sliders, cover the pan and steam for two minutes.

5. Turn off the heat and let the sliders sit in the pan for another minute to let the cheese melt completely. Spoon some of the liquid in the skillet onto the tops and bottoms of the buns, transfer the sliders to the buns and serve right away.

— Sara Moulton, The Associated Press

 

GAME DAY TURKEY CHILI

Makes 8 servings

 

2 teaspoons vegetable oil, divided

1 pound lean ground turkey

2 tablespoons low-sodium soy sauce

2 teaspoons smoked paprika

1 medium yellow onion, finely chopped

1 red bell pepper, cored and finely chopped

12-ounce light beer

Two 15-ounce cans low-sodium black beans, drained and rinsed

14-ounce can low-sodium tomato sauce

Two 14-ounce cans crushed tomatoes

2 tablespoons chili powder

Dash of cayenne pepper

1 teaspoon cocoa powder

Hot sauce, to taste

Plain low-fat Greek yogurt, to serve

Chopped scallions, to serve

Shredded cheddar or Mexican cheese, to serve

 

1. In a Dutch oven or other large, heavy pot over medium-high, heat 1 teaspoon of the oil. Add the turkey and cook, breaking it up, until cooked through, about seven minutes. Sprinkle the turkey with the soy sauce and smoked paprika, then mix until well-coated. Continue to cook until any moisture in the pot is gone, about three minutes. Spoon the meat out of the pan and set aside.

2. Return the pot to the heat and add the remaining oil. Add the onion and red pepper, then cook until tender, about five minutes. Increase the heat to high, then add the beer to deglaze the pan, scraping the bottom to loosen any stuck bits. Simmer for two minutes. Return the meat to the pot, along with the beans, tomato sauce, crushed tomatoes, chili powder, cayenne and cocoa powder. Bring to a simmer. Reduce the heat to low, then simmer for 30 minutes.

3. Serve with hot sauce, yogurt, scallions and cheese on the side.

— Melissa d’Arabian, The Associated Press