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Eating Royally at your Super Bowl Party

You don’t have to go all fancy when you are hosting a party. Especially a Super bowl party. You can stick with all the old favorites, but make those dishes the best they can possibly taste and have your friends saying… “Wow, these didn’t come from Sams Club did they !”  Think about it. You don’t go to your favorite restaurant and order some fancy dish you haven’t tried. You choose your favorite,  because you know they cook it better than you. Here’s some of the dishes I will be cooking Sunday…

(scroll down for the recipes)























Fajita Marinade

A lot of people buy their meat ready marinated. This recipe is not only delicious but rewards you with knowing what’s in your marinade. For my fajitas I use Sirloin tip, it’s so much more tender and tastier than flank steak and doesn’t fall apart like skirt steak. Try it !

1/4 cup soy sauce

2 tablespoon dried ground chipotle chile (or 2 tablespoon chili powder)

2 teaspoons ground cumin

1 tablespoon dried oregano

1/4 cup lime juice

1 tsp salt

2 tablespoons sugar

four cloves garlic

1/4 teaspoon cayenne pepper

1/2 cup chopped fresh cilantro leaves

1/3 cup olive oil

Mix all of the ingredients together and place inside a gallon-sized zip-lock bag. Press out air and allow the meat to marinade, turning occasionally, for at least 1 hour and up to 12. I prefer to leave mine overnight. 

Buffalo Chicken Meatballs

1 lb boneless skinless chicken breasts or 1lb ground chicken

1  egg

3/4 cup Panko

2 Tbs wing sauce

1 Tbs milk

salt and pepper

¼ cup crumbled blue cheese

1 1/2 cups of your favorite wing sauce

3/4 cup blue cheese dressing

Place the chicken in food processor and pulse until chopped up.

Place the ground chicken in a large bowl, add in the egg, panko, wing sauce, milk, salt and pepper and Blue cheese. Mix it all up well and form into balls. Place on a lightly oiled baking sheet. Bake at 350 for 15-20 minutes.

In a large pot combine wing sauce and Blue cheese dressing; heat it through, stirring often. Once meatballs are out of the oven add them gently to the sauce and heat through for a bit.

Serve with a bowl of crumbled blue cheese and some celery sticks. 

Deconstructed Banana Cream Pie 

These look amazing in little shot glasses or martini glasses but for parties I sometimes place each item in separate bowls and let people build their own “pie” 

Makes 10 small desserts

The custard;

1 large whole egg

 4 large egg yolks

2-3 medium-ripe bananas

2 cups whole milk

1 cup heavy cream

2/3 cup granulated sugar

5 tablespoons cornstarch

1/4 teaspoon salt

1 cup heavy cream for decoration

The crust;

8 oz flour

4 oz cornstarch

4 oz powdered sugar

8 oz unsalted butter

The caramel sauce;

4 ounces granulated sugar

2 fluid ounces water

7 fluid ounces heavy cream

2 ounces unsalted butter

Bring the milk and 1 cup of cream to a boil in a large saucepan. In a large bowl whisk together the egg, egg yolks, cornstarch, sugar and salt. Pour the milk onto the egg mix when it has boiled whisking until smooth. Return the mix to the pan and cook until it starts to thicken. Pour into a clean bowl and allow to cool slightly.

Preheat the oven to 350 degrees f.  Sieve the flour, cornstarch and sugar into a large bowl. Cut the butter into small pieces and rub into the dry mix until it forms into a ball. Roll out to ½ inch thick and cut into desired shapes.  Place onto a sheet of parchment paper on a baking sheet and prick the top of the shortbread all over with a fork. Cook for about 10 minutes until lightly brown around the edges.

Prepare the caramel sauce by dissolving the sugar in the water in a heavy based pan and bringing it to a boil. Cook until it turns dark caramel. Carefully stir half of the cream, remove from the heat and stir in the remaining cream and add the butter to form a smooth sauce. Allow to cool.

Spoon the custard into the glasses halfway. Add the sliced bananas and cover with the remaining custard. Top with the whipped cream and drizzle the caramel sauce over the top. Serve with the cookie. 

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