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Try these ‘super’ dishes during Super Bowl

Tomorrow is Super Bowl Sunday. It is the time when friends and families gather around the old TV to eat and see the big game. I do not like football so I cannot get into the game but I do like food and thought I would try some good super foods for the big day.

Food for the game needs to be easy to serve and prepare. It would be best to do some of the food a day ahead, so I chose a chili recipe that can be made ahead and reheated. My children always loved dips and one son loved chicken wings. These recipes are in honor of them and how we ate when they were young.

Tailgate Chili

This recipe is a combination of many different tomato-based chili recipes. Good luck and enjoy.

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and chopped

1 tablespoons bacon bits (for added flavor, make your own)

4 cubes beef bouillon

½ cup beer

¼ cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano (fresh if you are now growing your herbs)

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (Tabasco is my favorite)

1 teaspoon dried basil (I just bought a basil plant is the grocery instead of a bunch of leaves. I now have the plant potted up in the kitchen window and leaves to use until my new outdoor basil comes in)

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon while sugar

1 (10.5 ounce) bag corn chips such as Fritos

1 (8 ounce) package shredded cheddar cheese

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika and sugar. Stir to blend, then cover and simmer over low heat for at least two hours, stirring occasionally.

After two hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded cheddar cheese.

Serves 10.

Boneless Buffalo Wings

Sink your teeth into these spicy chicken breast tenders instead of the traditional, skin-on buffalo wings. The fat and sodium has been reduced and some crunchy vegetables have been added.

3 tablespoons nonfat buttermilk

3 tablespoons hot pepper sauce, divided

3 tablespoons distilled white vinegar, divided

2 pounds chicken tenders

6 tablespoons whole-wheat flour

6 tablespoons cornmeal

½ teaspoon cayenne pepper

2 tablespoons canola oil divided

2 cups peeled carrot sticks

2 cups celery sticks

Spicy Blue Cheese Dip (recipe follows)

Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken, toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to one hour, stirring occasionally.

Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.

Remove the chicken from the marinade and roll the flour mixture until evenly coated. Sprinkle both sides of the chicken with cayenne.

Heat one tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3-4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce. Serve with carrots, celery, and Spicy Blue Cheese Dip.

Spicy Blue Cheese Dip

2/3 cup reduced fat sour cream

2/3 cup crumbled blue cheese

1 tablespoon distilled white vinegar

¼ teaspoon cayenne pepper

Whisk together sour cream, blue cheese, vinegar, and cayenne in a small bowl.

Easy Guacamole

2 avocados

1 small onion, finely chopped

1 clove garlic, minced

1 ripe tomato, chopped

1 lime, juiced (I’ve just bought myself a lime tree—more of my attempt to eat local and organic—easier to do if I grow it myself.)

Salt and pepper to taste

Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.

May your team win.