It’s almost Super Bowl Sunday and for some that means it’s GAME DAY, for some it means great commercials and for most, it means DELICIOUS FOOD and a day that you eat whatever the heck you want!
I tested out a handful of recipes and wanted to share a few with you that are perfect as Super Bowl appetizers, and one is a dessert. I love nachos any day of the week, but especially at sporting events, so I created a nacho recipe using marinated sirloin and homemade cheese sauce. My husband likes a little spice so I created chicken and potato jalapeño poppers that you can make in the air fryer– yeah buddy! For my sweet appetizer, I whipped up this Pillsbury Chocolate Bar recipe that is delicious. The pan is almost gone already! Okay, let’s get cooking.
Teriyaki Sirloin Nachos
- 6 smaller cuts of sirloin steaks
- 1/2 bottle of teriyaki marinade (if you do not like teriyaki or may not like it with a usually Mexican dish, you can use another marinade)
- 1 cup beef broth
- 1 tbs minced garlic
- 15 oz black beans, drained and rinsed
- 2 tbs butter
- 2 tbs flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- one tomato
- couple handfuls of chopped up leafy greens
- optional: sour cream and jalapeños, sliced and remove seeds
- Put the sirloin steaks and teriyaki marinade into a gallon bag and in the fridge for 24 hours.
- The morning of, put the sirloin steaks and broth in a crockpot on high for hours. After four hours, shred the sirloin steak and put it back into the crockpot on warm for 30 minutes.
- Put the sirloin in a saucepan on low and add the minced garlic, salt and black beans, stirring every few minutes.
- In a pot, melt the butter. Once that’s melted, add in the flour and slowly whisk it until it’s lightly brown. Pour the milk in, whisking until it thickens. Once the milk is thick, fold in the cheese and stir until nice and creamy. This is the delicious cheese sauce! Add salt to taste.
- Chop the lettuce and tomato into small pieces as well as the jalapeño if you’re adding that.
- To assemble, put the chips on a plate, pour the cheese sauce over the chips, add the sirloin mixture topped with lettuce, tomatoes and the optional toppings if applicable.
- Serve immediately!
Chicken and Potato Jalapeño Poppers
- 1 traditional rotisserie chicken, cut up into small pieces
- 8 oz cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 2 jalapeños, seeds removed and chopped up
- 6 slices of bacon, cooked and crumbled
- 1/2 package of shredded hash browns (thawed, not frozen) Here’s the package I use.
- 1 tbs hot sauce
- 1tbs garlic powder
- 2 -3 cups of flour
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- salt and pepper
- 2 eggs, whisked
- panko crumbs
- In a medium bowl, combine the chicken, cream cheese, mozzarella cheese, sharp cheddar cheese, jalapeños, bacon crumbles, uncooked hash browns, hot sauce, garlic powder and salt. I mash it all up with my hands since they’re thick ingredients. It’s hard to get it really mixed up with a spoon.
- Roll the mixture into 1 inch balls, set it on a cookie sheet until all of the mixture is used and then put the cookie sheet into the freezer for 10 minutes.
- While that’s in the freezer, grab three flat dishes. In one dish, add the eggs, in the second, add the flour, paprika, onion and garlic powder and salt and pepper and the panko crumbs in the third dish.
- Grab the poppers out of the freezer and then begin dredging: egg, flour, egg and then panko crumbs. Repeat until all are coated.
- Put the coated chicken and potato jalapeño poppers in the air fryer and cook on the “fries” setting which should be 400 degrees for 15 minutes. They should come out nicely browned and crunchy. Do not stack the poppers in the air fryer. It should be a single layer. Depending on the size of your air fryer, you’ll need to cook in batches.
- Serve with dipping sauce if you’d like. They are also delicious by themselves.
Chocolate Crumble Bars
- one (16.5 oz) Pillsbury sugar cookie dough
- 3/4 cup old-fashioned oats
- 3/4 cup hot fudge
- 2 tbs all-purpose flour
- 1/2 cup chocolate chips
- Heat the oven to 350 degrees and spray a 9-inch pan with cooking spray.
- On a cutting board, knead the cookie dough and oats until they’re mixed well. Keep 3/4 of the mixture set aside and press the remaining mixture to the bottom of the 9-inch pan. Bake for 15 minutes, or until lightly brown.
- In a small bowl, mix the hot fudge and flour. Microwave for 30 seconds, or until the mixture is warm and stir until it’s all combined.
- Pour the mixture over the sugar cookie crust, sprinkle the chocolate chips on top of the fudge mixture and then crumble the rest of the dough mixture over the chocolate chips.
- Bake for around 20 minutes, or until it’s light golden brown. Cool completely and then cut into bars.
- Find recipe here.
I hope you try out one or all three of these recipes and have a wonderful football Sunday!