Nearly 13 years ago, on February 3, 2002, the New England Patriots and St. Louis Rams took the field at the Louisiana Superdome in New Orleans for Super Bowl XXXVI.
It was nearly 5 months after the September 11th attacks and, after a powerful rendition of the National Anthem from Mariah Carey and coin toss by George Bush and Roger Staubach, Tom Brady led the Patriots to a 20-17 victory that, in many ways, symbolized America’s resilience, strength and determination.
In a beautiful tribute to the victims of 9/11, U2 took the stage at halftime to perform an incredibly moving and touching performance with the famed song “Where the Streets have No Name.”
It is from this Super Bowl that we discovered the recipes for what have come to be some of our favorite family appetizers. Simple, delicious and easy to make, we’ve continued to make them each Super Bowl and hope you will enjoy them as much as we have.
Happy Super Bowl XLIX!
Hot Super Bowl XXXVI Corn Dip
1 bag frozen corn (have used yellow and yellow/white mix)
2 tbsp. butter or more for sautéing
1 cup chopped onions (have used yellow and white)
1/2 cup or more of chopped red bell peppers
1/4 cup chopped green onions
4 tbsp. more or less as desired chopped jalapeño slices
1 clove garlic minced
1 cup (more or less as desired) mayonnaise
4 ounces Monterey Jack cheese, shredded
4 ounces sharp cheddar cheese, shredded
Tortilla chips, for dipping
- Melt 1 tbsp. butter and sauté corn (partially defrosted) in large, heavy skillet over med. heat until kernels turn golden brown. Transfer to bowl.
- Melt remaining butter in skillet. Add onions, bell pepper and cook stirring often until onions are wilted. Add the green onions, jalapeño and garlic and cook until red pepper is softened. Transfer to bowl with corn. Add salt and pepper to taste.
- Add mayonnaise, half of the Monterey Jack cheese and half of cheddar cheese and mix well.
- Pour into 8-inch square baking dish and sprinkle the remaining cheese on top.
- Bake in 350 degree F oven until bubbly and golden brown. Serve with chips.
Almond Parmesan Chicken Tenders with Sauce
1 cup crushed butter flavored crackers (we use Ritz)
1/2 cup slivered almonds
1/4 cup grated Parmesan cheese
1/4 cup plain dry breadcrumbs (we use fresh)
1 tsp. salt
1 tsp. pepper
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips, or “chicken-finger-sized” pieces
2 egg whites, lightly beaten
Several tablespoons butter and olive oil for frying
Ingredients for sauce:
1/4 cup honey
1/4 cup mustard
1/4 cup mayonnaise
- Combine cracker crumbs, almonds, cheese, breadcrumbs, salt and pepper in food processor or blender and pulverize. Transfer to shallow bowl.
- Dip chicken in egg whites then coat in cracker mixture and place on clean plate.
- Heat about 2 tbsp. of olive oil and 2 tbsp. butter in skillet and fry on med. high heat until golden brown (approx. 2 min. per side). Place in ovenproof dish and put in 400 degree F oven to finish off cooking chicken thoroughly.
- Mix honey, mustard and mayo until well blended and serve with chicken.
Super Chili – For Hot Dogs, Chile, Cheese and Fries!
2 pounds fresh ground beef
1 quart Campbell’s tomato juice
1 29 ounce can tomato puree
1 15 ounce can red kidney beans – drained
1 medium onion – 1 1/2 cups. chopped
1/2 cup celery, diced
1/4 cup chili powder
2 tsp. cumin
1 1/2 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. each, black pepper, oregano, sugar
Crushed red pepper flakes as desired
Sauté onion and ground beef in 1 tbsp. olive oil and 1 tbsp. butter in a large soup pot until browned. Add all other ingredients stirring until ingredients are well combined. Let simmer on low for hour or so and serve with, or on top of, hot dogs with warm melted cheese of your choice!