Super Bowl Recipes


The Super Bowl is coming, which means it’s time for the four Fs: friends, family, food and football. The following is an entree, main dish and dessert that can help anyone wrap up the game with great memories and great food.

Pineapple Salsa, from

1 8-ounce can pineapple tidbits, drained well (or 1 cup chopped fresh pineapple)2 tablespoons fresh-squeezed lime juice (about 1 fresh lime)
1 scallion (white part only), mincedSalt and pepper
1/2 medium bell pepper, dicedCorn chips, for serving
1 small jalapeno pepper, finely diced

Combine all ingredients in a bowl and add salt and pepper.

Honey-Chipotle Barbecue Chicken Sandwiches, from

1/2 cup water
1 teaspoon ground cumin
4 garlic cloves, thinly sliced
16 ounces boneless/skinless chicken breasts
1 tablespoon canola oil
3 garlic cloves, minced
1 teaspoon cumin
1/2 cup tomato puree
2 chipotle chiles, canned in adobo sauce, finely chopped
2 tablespoons adobo sauce
1/4 cup cider vinegar
3 tablespoons honey
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
4 sandwich rolls
2 ounces smoked mozzarella or Monterey Jack cheese

In a large saucepan, add water, 1 teaspoon cumin, 4 sliced garlic cloves and chicken. Cover and bring to a boil over medium-high heat. Reduce heat and simmer until chicken is done – about 10 minutes. Drain and remove chicken. Slice chicken across grain into thin pieces – cover to keep warm.

In a large skillet, heat oil over medium-high heat. Add minced garlic and cook until they are just beginning to turn golden – about three minutes. Stir in 1 teaspoon cumin and cook until fragrant – about one minute. Mix in tomato puree and cook until mixture thickens to a paste-like consistency – about four minutes. Stir in chipotle chiles, adobo sauce, vinegar, honey, Worcestershire and 1/4 teaspoon salt. Place the sliced chicken into the sauce and cook until thoroughly heated through – about three minutes.

Preheat broiler.

Cut the roll in half and place cut side up on a baking sheet. Toast rolls under the broiler. Remove only the top halves of the rolls from the baking sheet. Evenly divide chicken mixture among the bottom halves of rolls and evenly scatter the top of the chicken with cheese. Place back under the broiler just until the cheese melts. Remove and place top half back on to serve.

Makes four servings.

Frozen Caramel Toffee Ice Cream Sandwich, from

deep-dish rectangular, throw-away foil pan (9×13)
24 store-bought frozen ice cream sandwiches
2 regular-sized tubs of Cool Whip
caramel sauce
chocolate sauce
bag of Heath bits
4 bars Heath or Skor candy bars, chopped

1. Spray pan with cooking spray. Layer 12 ice cream sandwiches side-by-side in bottom of pan.

2. Spread one tub of Cool Whip over the top of the sandwiches. Drizzle caramel and chocolate syrups over the top of the Cool Whip and then sprinkle with toffee bits. Place in the freezer for about an hour.

3. Layer 2nd level of 12 ice cream sandwiches on top of the toffee bits. Spread with 2nd tub of Cool Whip. Drizzle caramel and chocolate syrup over the Cool Whip. Sprinkle Skor/Heath bars over the top. Place in freezer for several hours until firm.

4. When ready to serve, remove from freezer and use sharp knife to cut into squares.

Print Friendly, PDF & Email