Our best recipes to spice up your Super Bowl party

BARBARAELLEN KOCH  PHOTO |Tina's chicken wings.

BARBARAELLEN KOCH PHOTO | Tina’s chicken wings.

The Super Bowl is almost as much about food as it is about football. And here at NorthForker.com, we are all about the eats. So, we asked the crew to share some of their favorite Super Bowl recipes you’ll enjoy regardless of whether you’re at the party for the game or commercials.

Tina’s Chicken Wings

What you’ll need:

3 lbs. Chicken Wings (washed)

2 cups Italian breadcrumbs

1 tsp. sea salt

2 tsp. Beau Monde

1 tsp. Molly McButter

1 tbsp. Old Bay Seasoning

1/4 cup Canola Oil

How to make it:

1) Spread oil over bottom of baking sheet

2) Put all dry ingredients in a zip lock bag

3) Placing a couple of wings in the bag at a time – shake, shake, shake to cover then place on baking pan

4) When all wings are placed on the baking sheet, drizzle a little oil on top

5) Bake at 275 degrees for 1 1/2 hours

*Recipe courtesy of Times/ Review Newsgroup advertising account executive Tina Volinski.

 

Jill’s Slow-cooked Pulled Pork Sliders

What you’ll need:

3 lbs. pork tenderloin or pork butt

Small Vidalia onion

8 oz. root beer

1 bottle Sweet Baby Ray’s BBQ Sauce (or whichever brand you like)

How to make it:

1)   Place sliced Vidalia onion in bottom of crockpot

2)   Place pork on top of sliced onions

3)   Add in the root beer and 1/2 bottle of BBQ sauce

4)   Cook on LOW for 8 to 10 hours

5)   Remove pork from crockpot (At this time discard the onions)

6)   Pour off any remaining liquid from crockpot

7)   Put pork tenderloin back into crockpot

8)   Using a fork, separate the pork into pieces.

9)   Add in the remaining BBQ sauce and stir well

10)  Cook an additional 1 hour on low or until the BBQ is hot

11)   Serve on slider rolls with coleslaw on top!

*Recipe courtesy of Times/ Review NewsGroup copy editor Jill Johnson.

 

BE’s Hot Crab Dip

What you’ need:

2 tsp. unsalted butter, softened

16 oz. lump crabmeat (claw meat is fine)

1/4 cup yellow corn, lightly sautéed

3 tsp. diced roasted red bell pepper

2 tsp. mayonnaise

1 1/2 tsp. sour cream

1 tsp. thinly sliced chives

1 tsp. minced tarragon

1 garlic clove, minced

1 tsp. salt

1/2 tsp. cracked black pepper

2 tsp. freshly grated Parmesan

How to make it:

1) Preheat oven 400˚F.

2) Grease a 3 or 3 1/2 cup baking dish with the butter. Set aside.

3) Place remaining ingredients, except Parmesan, into a mixing bowl and gently fold together until fully combined.

4) Pour mixture into the prepared baking dish and spread evenly. Sprinkle the top with Parmesan and bake for 20 to 25 minutes or until golden brown.

5) Allow dip to cool for 5 to 7 minutes before serving with crostini, tortilla chips or toast points.

*Recipe recommended by Times/ Review NewsGroup photographer BE Koch. Original recipe can be found on SpoonForkBacon.com

 

Claire’s Chili Cheese Dip

What you’ need:

1 15 oz. can of Hormel Chili No Beans

1 16 oz. package pasteurized prepared cheese product, cut into ½-inch cubes

How to make it:

1) In medium microwave-safe bowl

2) Stir together chili and cheese product; cover

3) Microwave on high, stirring once, 4½ to 5 minutes or until hot and cheese is melted

4) Serve with corn chips

*Recipe recommended by Times/ Review NewsGroup circulation assistant Claire Jacobs. Original recipe can be found on Hormel.com