So, as you all well know, this past Sunday marked the culmination of the football season. The be-all-to-end-all game that so many die hard fans wait for with bated breath for months on end. You got it…the Superbowl my friends.
Now there is no doubt I like some football. The excitement, the comradarie, the trash talking…ahh…all like music to my heart, but that isn’t the only reason I look forward to some Superbowl. I am talking about the food here too folks, which in my mind is just a much a part of the tradition as the funny commercials, fanatical fans and game itself.
I believe we all look forward to this day of splendor, when we cast our diets and inhibitions aside, and go hog wild on an eating tirade. That is half the fun! Well, this year was no different, except for the fact that this year I decided to throw my very own oink fest for pigskin and pigging out.
Here is a little virtual taste of the menu through my highly expert photographic skills. And by expert skills I mean one shaky hand covered in food particles attempting to balance, center, and shoot whilst not drop the phone into a pot of boiling hot chili. Anywhoo, like to hear it, here it go! And stay tuned in the coming months, as I am set to create my very own cookbook of my very own family and self made recipes!
The start of a mean turkey, veggie, bean chili.
A little beer sauteed turkey kielbasa adds some serious flavor to the chili. Note my favorite cooking spoon chilling on the side there. Yes, it is circa 1973 and I love it.
The finished turkey chili product. Isn't it pretty, brimming with those big, beautiful riboflavins and proteins?!
Boiling up some eggs for a deviled egg platter. Note, to cook your eggs to perfection, fill a pot until the eggs are just covered with water. Bring to a full boil and then cook on boil for ten minutes. Remove from heat and immediately place them under ice cold water. This allows the eggs to pull away from the shell and makes them easier to peel!
Marinating the mixture for some tasty boneless, low-fat chicken strips. Mmmm. These are delish with some homemade blue cheese or ranch dressing and celery. Baked not fried!
Cooking up the meat mixture that will become one of the crowd favorites known as Hanky Panky in the south, and apparently a huge hit in Ohio too. Who knew? Consists of half ground beef, half ground sausage.
Once the meat mixture for the Hanky Panky is fully browned, it is time to add in the cubes of Velveeta to melt in with the meat for a deliciously creamy mixture. It's not healthy, but the taste is outta this world!
And last but not least, we have the mixture for the bacon and cheese toast points, consisting of finely shredded cheddar, one medium onion salt and pepper seasonings, and a dash of mayo mixed together until creamy. Then, the kicker, is the addition of crispy, crumbled bacon to the mix. Just spread on triangular cut white bread, bake for 10 minutes and serve em up hot! Notice my fashionable Paula Deen mixing utensil here, a new favorite that I purchased on a recent trip to good old Tunica, Mississippi. It seemed only appropriate given the stick-to-your-ribs ingredients in the bowl.
So, there you have it. With that comes an end to my Superbowl menu. I am realizing that I don’t have as many pics of the final products, as those were gobbled up before I had the chance to snap them with my camera. Stay tuned for the full recipes in my upcoming cookbook!