Tuesday, February 3, 2015

Easy Superbowl Feast {Chips & Dip, Chili & Cornbread}

12th Man Sugar Cookies
Even though Mac's Seahawks lost in the final minute, we had a blast watching the Superbowl this year! I absolutely love having friends in our home, especially when it involves 4 toddlers scooting/crawling/running around. I love any opportunity I can get to make good food, eat it, and share it with others. We used simple recipes that can be prepped ahead of time to compile a homemade spread of deliciousness. I stuck with my favorite go-to's to ensure the least amount of stress. We had guests bring their own beverages to chip in. All the recipes can be found right here on the blog, minus the cornbread (which I'll share here).

The Menu:
The Game Plan:
  • Sometime the week before (or up to a month before): make the sugar cookies and freeze.
  • The day before:
    • Make the Spinach Artichoke dip up to the last step. 
    • Cornbread!
    • Assemble the chili.
    • Bake the brownies. Lick the bowl.
    • Wash the dishes as you go - you'll thank yourself later!
  • Game day:
    • Pull the cookies out of the freezer in the morning, and they're good as new!
    • Have your significant other make the 7-layer dip - save him/her some time and dishes by buying shredded cheese and sliced olives. 
    • Allow the spinach artichoke dip to sit at room temperature for about 30 minutes, then bake at 375 for 15-20 minutes right before serving.
    • Turn the oven off and let the cornbread warm in it.
    • Reheat the chili on med-low when the game starts - it'll be ready at halftime.
    • Assemble your fruit and veggie tray (blueberries, grapes, orange slices, sliced bell pepper, celery, english cucumber, and baby carrots).
    • (Notice there are hardly any dishes to do today!)
    • Eat with your friends, instead of slaving away in the kitchen during the game!

You, of course, can prep everything the morning of the gathering; everything is very simple to assemble - the waiting is the hardest part. Whatever you prefer, this spread took very little effort to make, it was fairly inexpensive (I think the grocery bill was around $55), it all turned out great, and it fed 9 adults with about a week's worth of leftovers. Also, it helps if you only have to go to the store once...unlike me, who tends to forget at least one thing even with a list. To help you avoid my mistakes, you will find a grocery list of everything you'll need to make our Superbowl Feast right after the cornbread recipe!

Northern Cornbread
from America's Test Kitchen Menu Cookbook


2 1/4 c. all-purpose flour
1 1/2 c. yellow cornmeal
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 1/2 c. buttermilk
1 c. frozen corn kernels, thawed
6 T. packed light brown sugar
3 large eggs
12 T. unsalted butter, melted and cooled


Adjust oven rack to middle position and heat oven to 400 degrees. Line 13 by 9-inch baking pan with aluminum foil sling and grease foil (I just used my stoneware pan without foil).

Whisk flour, cornmeal, baking powder, baking soda, and salt together in a medium bowl. Process buttermilk, corn, and brown sugar in a food processor until combined, about 5 seconds. Add the eggs and continue to process until well combined (some corn lumps will remain), about 5 seconds. Fold buttermilk mixture into flour mixture with a rubber spatula. Fold in melted butter until just incorporated (do not overmix).

Scrape batter into prepared pan and smooth top. Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes, rotating pan halfway through baking. Let the cornbread cool in the pan for 10 minutes, then remove from the pan using the sling and let cool on a wire rack for 20 minutes. Serve warm or at room temperature.

The Superbowl Feast Players:
  • Produce
    • 3 large, ripe avocados
    • 1 lime
    • 1 red onion
    • 2 yellow onions
    • 1 red bell pepper
    • 4 roma tomatoes
    • 2 heads of garlic
    • 1 bunch fresh cilantro
    • 1 Jalapeno (optional)
    • 1 10 oz. baby spinach
    • 1 c. frozen corn
    • Desired produce for your fruit and veggie tray (see above for my choices)
  • Pantry
    • Salt
    • Pepper
    • Cayenne Pepper
    • Chili powder
    • Cumin
    • Vegetable oil
    • 1 pkg. powdered sugar
    • Vanilla extract
    • All-purpose flour (7 1/4 cups total)
    • Yellow cornmeal
    • Baking Powder
    • Baking Soda
    • Cream of tartar
    • White Sugar
    • Brown Sugar
  • Meat
    • 2 lbs. ground beef (85% lean to help with the moisture)
  • Dairy
    • 6 large eggs 
    • 16 oz. sour cream (you only need 8 oz., but you can use the extra for the chili)
    • 1 pkg. shredded Colby Jack cheese
    • 2 - 1 lb. pkgs. butter 
    • 1.5 c. whole milk
    • 1.5 c. buttermilk (or add vinegar/lemon juice to the quart of whole milk you just bought)
    • 2 - 8 oz. pkgs. cream cheese
    • 1/2 c. feta cheese
    • 1/2 c. parmesan cheese
    • 3/4 c. pepper jack cheese  
    • Cheddar cheese to serve with the chili
    • Ranch or other dip for the veggie tray
  • Canned Goods
    • 1 can refried Beans (or 2 cups dry pinto beans)
    • 1 can sliced black olives 
    • 1 (28 oz) can tomato puree
    • 1 (28 oz) can diced tomatoes
    • 2 (15.5 oz) cans red kidney beans
    • 2 (15 oz) cans artichoke hearts
    • 1 box Ghiradeli brownie mix
  • Snacks
    • French baguette (to serve with the spinach artichoke dip)
    • Tortilla chips
    • Skittles