Hi Everyone,

Click on photos to ENLARGE and then hit the back arrow to return to the post.

So today is the big day- Super Bowl Sunday!

February 12, 2023 – Super Bowl LVII

I sometimes think that Super Bowl Sunday is as popular as Christmas. Not only for the game but for the half-time show and the infamous commercials.

This year our opponents are the Philadelphia Eagles and the Kansas City Chiefs; but no matter what team you are routing for, we all want something to snack on during the game.

I have to be honest, football is not my sport but my husband enjoys watching so I put together a snacking menu to graze on during the game (and leftovers become lunch tomorrow). I wanted to share my menu with you in case you wanted some additional ideas to add to your game day snacks.

Bob and I have been grazing all day and this is lunch and dinner outside of a few cups of coffee.

This year I decided on a menu of the following items and the photos are after the menu list.

I have included recipes below for the Vegetarian Nachos, the Chinese 5-spice powder wings and instructions on how to whip ricotta for bruschetta.

The pizzette was a pre-made shell and my homemade sauce with pepperoni, grated cheese, and mozzarella in a 450-degree oven for 10-15 minutes

The hors d’ oeuvres are frozen and heated as per directions.

• Loaded Vegetarian Nachos Supreme
• Chinese five-spice chicken wings
• Buffalo chicken wings– recipe on the bottle of Frank’s sauce
• Pepperon pizzette with lots of mozzarella cheese
• Pigs in a blanket (my all-time favorite) & pizza bites– store-bought
• Whipped ricotta on grilled olive bread with various toppings- prosciutto with fig jam, Caprese topping, and balsamic glaze, and ricotta with lavender honey & rosemary, and lemon zest.
•  

Of course, all who know me by now, know there has to be a tablescape to go along with the food so I set a casual, simple, and fun tablescape for today.

I used a tablecloth that I have that looks like a wooden picnic table. I usually use this for outdoor events to cover a beverage or snack table on the patio because it is plastic and can be washed or tossed easily. I keep a supply in the patio cabinet.

Next, to get into the football mood, you have to have turf, so I pulled out my artificial grass turf table runner- this is sold in rolls 14 X 48 inches. I have also used this from time to time with Easter displays.

Centerpieces are a little tricky for this theme if you want to keep it small, so I went basic and pulled out one of my son’s old footballs- yes it’s a Jets football but we are from NY. We had the stand to display it so the centerpiece is done.

I went with Party City football-themed paper plates, cups and napkins, and plastic cutlery, and the table is done and the cleanup is a breeze.

So, have a wonderful day, enjoy the game, half-time show, and the commercials, and may your favorite team win.

*****************************************

Until my next post, make every day a celebration!

Stay well,

Diane

*******************************************

Loaded Vegetarian Nachos Supreme

Ingredients: for 6 servings

• 1 cup lentils, rinsed.
• 2 cups vegetable broth
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 15 oz corn, 1 can drain and rinse.
  • 15 oz black beans, 1 can drain, and rinse.
• 1 lb. tortilla chips
• 1 ½ cups shredded Mexican cheese blend.
• 1 cup shredded lettuce.
• 1 cup tomato, diced.
• 1 cup black olives, sliced
• ½ cup red onion, chopped
• 2 jalapenos, sliced (I used jarred Pickled jalapenos)
• ⅓ cup fresh cilantro or parsley, chopped
• (Sour cream  & guacamole-optional)

Preparation

1. Preheat oven to 350˚F
2. In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover, and cook for 35 minutes.
3. Once cooked, mix in the corn and black beans.
4. On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
5. Add another layer of tortilla chips, lentils, and cheese.
6. Bake for 8-10 minutes, or until the cheese has melted.
7. Top with lettuce, tomatoes, red onion, jalapeños, black olives, guacamole, sour cream and cilantro/parsley.
8. Enjoy!

******************************************

Chinese Five Spice Chicken Wings

Author Jehan Powell

Ingredients

¼ cup dark soy sauce

¼ tsp 5 spice powder

¼ tsp red pepper flakes

½ tsp black pepper

3 tbsp brown sugar

1 tbsp minced ginger

1 ½ tbsp crushed garlic

2 ½ lbs. chicken wings pieces

Instructions

Make the marinade by mixing soy sauce, 5 spice powder, red pepper flakes, black pepper, brown sugar, ginger, and garlic. Place the wings in a bowl and pour the marinade over and mix to coat well. Marinate in the fridge for at least 4 hours or overnight.

Preheat oven to 400 degrees.

Place wings on a large baking sheet pan making sure that the pieces aren’t touching. Discard excess marinade. Place into the preheated oven and bake for 40-45 minutes.

Remove wings from the pan as soon as it comes out of the oven, and serve warm.

In case you are curious what is the 5 spice powder blend, here is a definition from google...

We did an informal audit of five spice powders, and it’s usually a combination of Chinese cinnamon, fennel seed, star anise, and cloves. When it comes to the fifth spice, it can be a bit of a wild card between ginger, white pepper, and Sichuan peppercorns!

**************************************

Whipped Ricotta

Ingredients:

1- 1/2 cups fresh ricotta cheese

2 tablespoons good-quality extra-virgin olive oil, plus more for the bread

1 teaspoon chopped fresh rosemary.

Flakey sea salt

Coarsely ground black pepper

Sliced crusty bread, for serving.

Directions

Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill it with olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper.

Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with ricotta and your favorite toppings!

I topped my ricotta with tomatoes, mozzarella, basil & balsamic glaze * prosciutto and fig jam * and lavender honey with rosemary and lemon zest.

*****************************