Super Bowl 50 Emergency Snack Check List and Recipes

If you can’t make it to San Francisco for Super Bowl 50, you can introduce some California to your party Sunday with a few recipes from the golden state.

The Denver Broncos and Carolina Panthers battle it out at 6:30, but long before Super Bowl 50 airs on CBS at 6:30p.m. Eastern Time, you and your guests will be gnoshing. Below are some interesting takes on Super Bowl 50.

One quintessential appetizer is guacamole, and northern California chef Michele Wieser — aka Chef Shell at the Dinner Belle offers a healthy take on it:

Chef Shell’s Healthy Super Bowl Guacamole

4 ripe avocados

6-8 ripe small Campari tomatoes

½ red onion, diced

½ lemon, juiced

6 dashes of hot sauce (or to your liking)

Salt and pepper to taste

Score and scrape out avocado into a bowl. Cut up with a fork to make small chunks, and mash. Add diced tomatoes, onion, lemon juice and hot sauce.

You can also add cilantro if you like that flavor. Save pit and put into the dip to keep color from turning brown.

Supreme Pizza Dip

(Courtesy of PopSugar.com/adapted from Life in the Lofthouse)

1-8 ounce block cream cheese, room temperature

¼ teaspoon dried oregano

¼ teaspoon dried basil

¼ teaspoon red pepper flakes

¼ teaspoon garlic powder

1 cup Mozzeralla cheese, shredded

1 cup pizza sauce

½ cup cheddar cheese, shredded

½ cup Parmesan cheese, shredded

¼ cup ground Italian sausage, cooked

10 slices pepperoni

3 tablespoons green bell pepper, diced

3 tablespoons black olives, sliced

¼ cup mushrooms, sliced

Preheat oven to 350 degrees F. In a medium bowl, mix together cream cheese and spices. Spread mixture into the bottom of an oven safe 9-inch deep dish pie plate. Top cream cheese mixture with 1/2 cup mozzarella and spread pizza sauce over it. Sprinkle the remaining cheese over the sauce and top with sausage, pepperoni, bell pepper, olives and mushrooms. Bake for 15-20 minutes or until the cheese is golden brown and bubbly.

Serve immediately with garlic toast or bread.

Hoagie Dip

(Courtesy of PopSugar.com)

Yield: 6-8

When tomatoes aren’t at peak season, substitute about 1 cup halved (or quartered if large) cherry tomatoes, as they tend to be more flavorful year-round. This recipe makes enough dip for two bread bowls; alternatively, refrigerate extra and refill one bread bowl.

1 medium onion, diced

2 pepperoncini peppers, thinly sliced

½ head iceberg lettuce, chopped into bite-size pieces

1 large tomato, diced

¼ pound Genoa salami, chopped

¼ pound ham, chopped

¼ pound prosciutto, chopped

¼ pound roast deli turkey, chopped

¼ pound provolone cheese, chopped

1 cup mayonnaise

2 tablespoons extra-virgin olive oil

2 teaspoons dried oregano

3 teaspoons dried basil

½ teaspoon red pepper flakes

1 6- to 8-inch round loaf Italian bread

8 hoagie rolls, sliced

Combine the chopped vegetables, meats, and cheese in a large mixing bowl. Set aside. In another bowl, mix together mayonnaise, olive oil, oregano, basil and red pepper flakes until combined. Pour the dressing over the vegetable and meat mixture, and stir until everything is evenly coated. Refrigerate until ready to serve.

Carve out the center of the loaf of bread to create a bowl. Cut the scraps into bite-size pieces. Spoon the dip into the center of the bread bowl. Serve with sliced hoagie rolls and leftover bread.

Super Bowl Chicken Wings

1 package of raw chicken wings, such as a small package of Foster Farms containing 16 wings

Frank’s Red Hot sauce, wings style

Preheat the barbecue on high heat. It’s helpful for the grill to be nice and hot when you put the wings on, so that the sauce sticks and sears in some parts. While the grill is heating, toss the wings in a large bowl with about 6 ounces of Frank’s Red Hot, so they are fully coated.

Once the barbecue and wings are ready, spread the wings out on the main rack.

Have another 6 ounces of Frank’s Red Hot handy in a bowl, along with a small barbecue brush. While they are cooking, rotate the wings and brush them with the extra sauce. The more sauce you brush on, the spicier they’ll be. Be sure to wait a few minutes between applications to allow the sauce to stick.

The wings should be fully cooked within 20-40 minutes, depending on your grill. Be sure to cut into one to make sure there’s no pink before you serve.

Here’s a recipe for black pozole chili from Mark West Winery.

Mark West Black Pozole Chili

Yield: 4-6

1 ½ pounds beef chuck, cut into 3/4-inch cubes

1 ½ pounds beef shank, cut into 3/4-inch cubes

1 large white onion, chopped finely

3 cloves garlic, peeled and chopped

1 bay leaf

1 teaspoon oregano

2 tablespoons salt

1 tablespoon black pepper

3-4 cups beef broth

1 tablespoon Mark West Black Pinot Noir or any brand of Pinot Noir

4 ears corn, fresh

8 dried ancho chiles

2 cups thinly sliced red cabbage

1 cup thinly sliced red radishes

1 cup diced avocado

1 cup fresh cilantro, chopped

10 lime wedges

Corn tortilla chips

Add meat, onion, garlic, bay leaf, salt and pepper to a large, heavy bottomed pot. Cover with 3 cups beef broth and Mark West Black Pinot Noir(or another brand). Bring to a boil, then reduce to a simmer for 2½ to 3 hours, or until meat is tender.

While the meat is cooking, char the corn on a grill or on the open flame of a gas stove. Allow to cool, then cut the corn off the cob and set aside.

Also while the meat is cooking, submerge the dried chiles in warm water for 30 minutes. Puree the chiles and the water, strain, and add the chili liquid to the pot with the meat.

Shred some of the meat using two forks. Add the charred corn. Taste, and add seasoning as necessary.

Set out garnishes. Ladle chili into bowls and serve.