I’ve rounded up my top 5 favorite recipes to make for the Super Bowl and complied them all in one post to make it easier for you! These recipes are also great for any game-day, so come back to this post whenever you need some inspiration! The recipes that you will find below are:
This Philly Cheesesteak Skillet is an easy one pan meal full of perfectly seasoned and tender ribeye steak, crisp veggies, and the most perfectly melted cheese. On top of the fact that you only need one pan to cook this meal, it will take you less than 30 minutes to make! If you’re looking for some more quick and delicious one pan recipes, check out these:Cheesy Chicken Sausage + Pasta Skillet30-Minute Unstuffed Pepper Skillet
Season steak with salt, pepper, garlic powder and onion powder.
In a large skillet over medium-high heat, melt the butter and cook the steak until slightly browned.
Remove the steak and place on a plate. Set aside.
Add the onions and peppers, toss once to coat in the butter and cook 2-3 minutes without stirring. Then add the garlic, stirring occasionally for about a minute. Then stir in Worcestershire sauce and mustard and cook until vegetables have softened.
Top with cheese, reduce heat to low, and continue cooking until cheese has melted. (You can also set skillet under broiler if you wish to brown the cheese)
Sheet Pan Nachos come together quickly and easily and are so much fun to eat! Your kids will love eating them straight from the pan and you will love how easy it is to clean up. These nachos have layers of tortilla chips sprinkled with homemade “tortilla spice mix, cheese, beans and ground beef and finished off with your favorite nacho toppings! This recipe is great for an easy weeknight dinner or for game-day!
Course Appetizer, Dinner, Main Course, Side Dish, Snack
For the Ground Beef:
For the Tortilla Spice Mix:
For the Nachos:
115-ounce can black beans, drained and rinsed
¼tspspice mix (recipe above)
1cupcorn frozen, canned or fire-roasted
1cupshredded cheddar cheese
½cupshredded Mexican blend cheese
1 tomato, diced
¼red onion, diced
1-2pickled jalapenos, thinly sliced
Chopped fresh cilantro leaves, for garnish
Preheat oven to 400 degrees F. Lightly oil a sheet pan and set aside.
Heat a large skillet over medium high heat. Add the ground beef and break up with a spatula.
Add the salt, cumin, chili powder, onion powder and garlic powder. Stir to coat the meat in the seasonings. Cook until browned. Drain off the fat
Mix together the tortilla spice mix in a small bowl. Take ¼ tsp of the spice mix and ¼ tsp salt, and add it do your drained and rinsed black beans.
Place tortilla chips in a single layer onto the prepared baking sheet. Sprinkle remaining spice mix on the tortilla chips.
Top with ground beef mixture, black beans, corn and cheeses.
Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes.
Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.
Keyword 30 minute meal, game-day, gluten-free, kid-friendly, sheet pan meal
Look no further for the best go-to wing recipe! These spicy, salty & crispy Cajun dry rub chicken wings have the perfect amount of addictive flavor and heat thanks to a homemade Cajun spice rub. The best part about these wings is they are baked and not fried!
Make the Cajun seasoning by mixing together the spices in a small bowl.
Pat chicken wings dry with paper towels.
Place the chicken wings on a piece of parchment paper or a plate in a single layer.
Season with the Cajun seasoning so they are covered generously on both sides.
Then sprinkle with the cumin and smoked paprika.
Brush avocado oil on the wire rack of your air fryer.
Spread out the wings in a single layer.
Drizzle with a bit of avocado oil.
Bake wings until cooked through and skin is crispy, 45–50 minutes.
While the wings are cooking, make the ranch. Add all of the ingredients to a bowl and mix or use a blender until smooth and creamy.
Keyword air fryer, game-day, gluten-free
This recipe for Spicy Roasted Cauliflower is a quick and easy side dish made with cauliflower and spice blend that explodes with flavor. Whole cauliflower is cut into florets, tossed with delicious spices and roasted until the edges caramelize. The cooling cilantro dipping sauce is optional, but adds a nice touch. If you are looking for other veggie side dishes, check out these:Sheet Pan Roasted VeggiesRoasted Fall Veggies with Aji Verde Thanksgiving Side Dishes
2medium heads cauliflower cut into florets (about 6 cups)
¼tspcrushed red pepper
Pinch(about 1/8 tsp) cinnamon
¼cupextra virgin olive oil
For the Creamy Cilantro Dipping Sauce:
Preheat the oven to 400 degrees. Prepare a sheet pan with parchment paper and set aside.
In a large bowl add cumin, smoked paprika, turmeric, garlic powder, crushed red pepper, salt, cinnamon and oil. Mix until the spices are fully incorporated in the oil.
Add the cauliflower florets and toss to coat the cauliflower in the oil and spice mixture.
Place the cauliflower florets on the prepared sheet pan in one layer.
Roast for about 25-30 minutes or until the cauliflower is tender and golden brown.
While the cauliflower is roasting, mix together the ingredients for the sauce in a small bowl or blender.
Serve the cauliflower with the dipping sauce.
Keyword gluten-free, healthy, sheet pan meal, vegetarian
This recipe for spinach and artichoke dip is super easy and extremely delicious. There are tons of recipes for this dip out there, but I promise you can stop your search. This is always a crowd pleaser whether it is for a party, watching the football game or as an appetizer. It is just the right amount of creamy, and cheesy, with a little kick from crushed red pepper. You can even make this the night before you plan to serve it. Just plan to take it out of the fridge about an hour before warming it up to take the chill out.
2ozshredded mozzarella cheese, cut into 1-inch pieces
2ozgrated Parmesan cheese
Heat olive oil in a medium pot over medium heat. Add garlic and cook, about 30 seconds.
Add spinach, crushed red pepper, salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes. Add artichokes and cook for a 1-2 minutes.
Reduce heat to low and add cream cheese and mozzarella. Stir until all the cheese has melted, about 3 minutes. Stir in sour cream and parmesan. Taste and adjust seasoning if needed.
For a crispy golden top, transfer to an oven-safe skillet, sprinkle with some extra mozzarella and parmesan cheese and broil until golden and bubbly. Serve hot.