SUPER BOWL SUNDAY
Seattle Seahawks vs. Denver Broncos
6:30 p.m. Sunday, Fox
Don’t watch the big game on a small television screen — go for the 90-inch. And don’t settle for Velveeta cheese and Rotel. If you can’t afford to have your party catered, you can at least provide a few special dishes to go along with traditional game day fare such as chicken wings and chips and salsa. Super Bowl parties are all about the game, the food and the commercials. Here are five things to know when planning a get-together.
1. Go big for the big game: Some rental stores offer high-definition, flat-screen televisions for the weekend or a month.
2. Have enough seats: More is always better. Check out rental stories that provide folding chairs or even recliners and sofas for more comfortable seating.
3. Feel like you’re at the game: Surround sound systems are available for rent for those looking to give guests a sense of being in the stadium. Many rental center employees will deliver and set up the equipment in the customer’s home.
4. Get out of the kitchen: Enjoy the party by having someone else do the cooking. Finger foods and heavy hors d’oeuvres are a good way to go so people can eat and snack throughout the day. A queso bar with pico de gallo and chips or Cajun boiled shrimp with cocktail sauce is easy to do for big parties. Doing all the cooking yourself? See the accompanying recipes for Chili Cornbread Pie and Seven-Layer Potato Skins.
5. Keep the kids entertained: Offer the little ones something to occupy them for a few hours. If the weather is nice, rent a jumphouse or an inflatable slide for the backyard. Nowadays, there is a variety of inflatable games available, including double-hoops basketball and carnival games. Make sure you also have something on the menu especially for kids such as chicken strips or miniature sliders.
CHILI CORNBREAD PIE
Hands on: 20 minutes
Total time: 50 minutes
Serves: 10
For the chili:
1 1/2 pounds lean ground beef
1 large yellow onion, diced
3 cloves garlic, minced
16-ounce jar salsa
1 chipotle pepper, minced (from a can of chipotles in adobo)
2 tablespoons adobo sauce (from a can of chipotles in adobo)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and ground black pepper
For the cornbread:
1 1/2 cups all-purpose flour
1 cup corn meal
3 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1 1/4 cups milk
1 egg
1/2 cup (1 stick) unsalted butter, melted
3 scallions, sliced
1 cup frozen corn kernels, thawed (optional)
1/4 cup sliced pickled jalapenos, lightly chopped
For serving:
1/2 cup guacamole
1/2 cup sour cream
1/2 cup shredded cheddar cheese
Heat the oven to 400 F. Coat a deep 9-by-9-inch pan with cooking spray.
In a large skillet over medium-high heat, cook the beef until browned, about 8 minutes. Add the onion, garlic, salsa, chipotle, adobo, chili powder, cumin and paprika. Bring to a simmer and cook for 10 minutes. Season with salt and pepper, then spoon the chili into the bottom of the prepared pan. Set aside.
To make the cornbread topping, in a large bowl stir together the flour, corn meal, sugar, baking powder and salt.
In a small bowl, whisk together the milk and the egg. Add the melted butter, whisking as you add it. Gently stir the liquid mixture into the dry mixture. Fold in the scallions, corn (if using) and jalapenos. Spoon the cornbread mixture over the chili and bake for 25 to 30 minutes.
Spoon into bowls and garnish with guacamole, sour cream and shredded cheese.
Nutrition information per serving: 400 calories; 170 calories from fat (43 percent of total calories); 19 g fat (10 g saturated; 0.5 g trans fats); 95 mg cholesterol; 37 g carbohydrate; 4 g fiber; 7 g sugar; 23 g protein; 850 mg sodium.
SEVEN-LAYER POTATO SKINS
Hands on: 15 minutes active
Total time: 45 minutes
Serves: 16
8 medium potatoes
2 tablespoons vegetable oil, divided
2 large yellow onions, diced
Salt and ground black pepper
8 ounces loose sausage meat, cooked and crumbled
1/2 cup sour cream
2 cloves garlic, minced
8 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
2 scallions, sliced
Heat the oven to 400 F. Line a rimmed baking sheet with foil, then coat with cooking spray.
Poke the potatoes all over with a fork. Microwave on high until tender, 10 to 12 minutes depending on the wattage of your microwave. Allow to cool until easily handled.
Meanwhile, in a medium skillet over medium, heat 1 tablespoon of the oil. Add the onions and cook until softened and browned, 15 to 18 minutes.
When the potatoes are cool enough to handle, cut them in half. Scoop out and reserve the insides, leaving a 1/4-inch-thick wall of potato flesh on the skin. Arrange the halves skin sides down on the prepared baking sheet. Brush the potatoes with the remaining tablespoon of oil. Sprinkle lightly with salt and black pepper, then bake for 15 to 20 minutes, or until crisped and browned.
Meanwhile, in a medium bowl stir together the reserved potato flesh and the sausage. Season with salt and pepper, if needed. In a small bowl, stir together the sour cream and garlic. Set aside.
Once the potato skins have baked, start layering them. Spoon a bit of the caramelized onions into the bottom of each shell. Top with the sausage-potato mixture. This should mostly fill the shell. Sprinkle crumbled bacon over the potatoes, followed by cheese. Bake for another 10 minutes. Top with a dollop of the garlic sour cream and sprinkle with the scallions. Serve immediately.
Nutrition information per serving: 160 calories; 70 calories from fat (44 percent of total calories); 8 g fat (2.5 g saturated; 0 g trans fats); 20 mg cholesterol; 16 g carbohydrate; 1 g fiber; 2 g sugar; 7 g protein; 210 mg sodium.
