Superbowl recipes

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Unfortunately, my beloved Denver Broncos won’t be anywhere near the Superbowl this year.  Sigh.  Truth be told, after this past year, I’m just glad the Bronco’s year is over.  Can you say stop the bleeding!?  My oldest Daughter, Emily, is decked out in her normal NFL season colors of green and gold and is smiling ear to ear.  She’s been a HUGE Green Bay Packer’s fan since she was about 10 and started watching football with her daddy.  It’s crazy, everyone in our family has a different favorite team. My husband (and Emily’s father, of course) has been a Jets fan since I met him.

Even he had a great NFL year.  Controversial, but great. At least better than the one they had in Denver.  Again, sigh.

We treat Superbowl Sunday like a holiday in our house – lots of food, lots of laughter, and this year, lots of bragging rights for Emily.  Each year, I mostly hope for a good game, entertaining commercials, and OF COURSE outstanding food.

Below are a couple of recipes that can certainly help with the last prerequisite. They’re from Kitchen Daily – a rock star when it comes to recipe sites.  They’re kind enough to share these Superbowl Recipes with Get Cooking’s readers – which makes them not just rock stars but super cool rock stars.

Superbowl Recipe: Chicken Sausages with Apple Slaw

FOR APPLE SLAW:
1/2 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
2 teaspoons sugar
1/2 teaspoon caraway seeds (optional)
1/2 teaspoon salt2 Granny Smith apples
6 cups finely shredded cabbage

FOR SAUSAGES:
16 precooked chicken sausages, about 3 ounces each, preferably with apple
16 hot dog buns

Make slaw: Whisk together mayonnaise, vinegar, mustard, sugar, caraway seeds (if using), and salt in a large bowl.

Cut apples with skin into 1/8-inch matchsticks and add to dressing along with the cabbage and toss to combine well. Let stand at least 30 minutes to wilt slightly.

Cook chicken sausages and heat buns:
Broiler method: Preheat the broiler with oven rack 5 to 6 inches below heat. Pierce sausages in a few places with a knife or fork and put on a shallow baking sheet. Broil, turning once, until heated through and browned, 6 to 8 minutes.

Spread buns open and arrange, cut sides up, on two baking sheets. Broil, once sheet at a time, until lightly toasted, 1 to 2 minutes.

Grill method: Prepare a grill for grilling and lightly oil rack. Pierce sausages in a few places with a knife or fork and grill, turning once, until heated through and browned, 6 to 8 minutes. Spread buns open and grill, cut sides down, until lightly toasted, 1 to 2 minutes.

Serve sausages in buns topped with apple slaw.

Make ahead: Slaw can be made up to 6 hours ahead. Chill until 1 hour

About This Recipe:
Chicken sausages come in many flavors, so look for a precooked variety made with apple – they’ll go best with this refreshing crunchy slaw.

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Superbowl Recipe: Crispy Sweet Potato Ribbons

8 cups vegetable oil for deep frying
6 medium sweet potatoes (3 pounds), peeled

Directions:
Put enough oil in a deep 5- to 6-quart pot to measure 2 inches and heat until a deep-fat thermometer registers 360F. Using a vegetable peeler (preferably U-shaped) shave each sweet potato into long ribbons.

Fry a handful of ribbons at a time, turning with a mesh or slotted spoon, until lightly browned and crisp, about 50 seconds. Transfer ribbons to paper towels to drain and return the temperature of the oil to 360F before frying the next batch.

If not frying the ribbons right away, put them in a large bowl of ice and water and store in the refrigerator for up to 1 day. Chilling the ribbons will make them firmer and they will crisp easily as long as they are dried by the handful in a kitchen towel before frying.

Make ahead: The ribbons will keep in large sealed plastic bags for 2 days.

About This Recipe:
As crisp as chips but more elegant, these sweet potato ribbons are easily made with a vegetable peeler. Although they are very tasty by themselves, for a variation you can sprinkle them with salt and lime zest or chili powder.

Credit (and many thanks) go to Kitchen Daily.

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Sigh.