I’m never sure what my favorite part of the Super Bowl is: hanging out with friends, watching the commercials, enjoying the game, mocking the halftime show, or sampling all the food. This year I’m pretty sure the friends took first place, but I’ll be darned if the food wasn’t a very close second.
I’m also pretty sure that it’s a minor miracle that we didn’t all have to be rolled out the door when all was said and done. There was just that much food!
Restaurant-Style Salsa (from my friend Heather)
4 Roma tomatoes
2 Tbsp olive oil
2 Tbsp tomato sauce
1 clove garlic
1/4 yellow onion or 4-5 green onions
Juice of one lime
Jalepeno pepper to your taste (some like it hot)
Cilantro to your taste (since not everyone likes the stuff)
Cumin to your taste (I like more rather than less)
Cut the stem area off your tomatoes and quarter them. Toss everything in the food processor and pulse to your desired smoothness. Chill at least one hour to let the flavors meld.
I used canned jalepenos because of the time of year and to make it easier to adjust the heat level — one of my friends loves his food spicy enough to melt your face, so I’m taking a portion out for him and adding extra pepper to it. And the tomato sauce gives it that even, smooth consistency that you tend to find in Mexican restaurants. I normally really like chunky salsa, but this is so good I can’t help loving it.
Cake Batter Dip (from mommysmenu over on Tasty Kitchen)
1 box (approx 18 oz) cake mix in your favorite flavor
1 1/2 c plain yogurt
1 8 oz container whipped topping
In a medium-sized bowl, combine all ingredients and mix thoroughly. Chill for at least an hour. Serve with fruit, animal crackers, Nilla wafers, graham crackers, or whatever sweet nothings you prefer.
I used Funfetti cake mix and plain Greek yogurt, which gave it a bit of a tang and really helped cut the sweetness of the cake mix. The original recipe called for two cups of whipped topping, but I found that I needed the extra little bit left over in the tub to get a good, creamy consistency. I also see no reason why you couldn’t use a homemade cake recipe and just substitute the yogurt and whipped topping for the eggs and most of the other wet ingredients if you prefer (I was just feeling lazy).
Veggie Pizza (An original)
1 Pillsbury pizza crust
1 15 oz can fire-roasted diced tomatoes, pureed
1/4 tsp crushed red pepper
1/4 tsp garlic powder or 1 small clove garlic, crushed
Fresh spinach, washed
Grape tomatoes, quartered
Roasted red peppers
Shredded mozzarella cheese
Fresh parsley, thinly sliced (basil would be better, but it’s ridiculously expensive right now)
Preheat the oven to 425*. Puree the tomatoes and put them in a small sauce pan over medium heat. Add the garlic and crushed red pepper and simmer for at least 10 minutes. In the meantime, roll out the pizza dough in a 11″x14″ pan. Using a ladle, spoon the tomato sauce over the dough to your desired thickness. Top with spinach, tomatoes, and peppers, as much or as little as you like, then sprinkle heavily with cheese. Toss the parsley on top and bake according to the package directions for the dough (I found about 14 minutes to be right on).