Game Day Grub: What to Eat on Super Bowl Sunday

by Nick Bailey on February 1, 2016 in Food+Drink, Home, Sports,
NFL 50

With Super Bowl Sunday right around the corner, it’s time to start looking at the menu for game day. While many football fans are going out to the local sports bar, if you’re wanting to have an awesome experience with a home field advantage then invite your friends and family over and bring the excitement to your living room. Plan ahead with these delectable dishes to pack your Super Bowl party with filling flavor to go along with the game. From appetizers to entrees and drink options, we’ve got you covered.

Potato Pie with Tomato and Fontina

This appetizer looks, smells and tastes just like pizza with one delicious difference — the crust is made of mashed potatoes. You’ll want a fork for this pie, since the slices aren’t exactly sturdy enough to hold.


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  • 2 1/2 pounds baking potatoes (about 5), peeled and halved
  • 1 28-ounce can tomatoes, drained and chopped fine (about 1 cup)
  • 1 1/4 teaspoons salt
  • 4 tablespoons olive oil
  • Fresh-ground black pepper
  • 3/4 pound grated fontina (about 3 cups)
  • 3 cloves garlic, minced
  • 5 anchovy fillets, minced
  • 2 teaspoons dried oregano
  • 1/3 cup grated Parmesan


1 — Heat the oven to 450°. Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until tender. Meanwhile, put the tomatoes in a strainer set over a medium bowl. Toss with 3/4 teaspoon of the salt and let drain for 20 minutes.

2 — Drain the potatoes and push them through a food mill, ricer, or strainer back into the saucepan. Cook over moderately low heat, stirring, until the potato starts to stick to the pan, about 5 minutes. Stir in 2 tablespoons of the oil, the remaining 1/2 teaspoon salt, and a pinch of pepper. Remove from the heat.

3 — Oil a large baking sheet. Spread the potato mixture onto the baking sheet, forming two 6-by-11-inch rectangles. Top the potato with the fontina, leaving a 1/4-inch border. Sprinkle the garlic and anchovies over the cheese. Top with the drained tomatoes followed by the oregano and Parmesan. Drizzle with the remaining 2 tablespoons oil. Bake the potato pies in the lower third of the oven until the cheese is bubbling and the edges are golden brown, about 25 minutes.

Sriracha BBQ Sloppy Joes

This entree is sure to be a crowd pleaser during game time. Providing just the right balance of flavors to have a kick, these aren’t your average Joes.


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  • 1 pound ground beef (or turkey)
  • 1 green bell pepper, seeded, diced
  • 1/2 medium onion, diced
  • 1 cup ketchup
  • 1/4 cup brown sugar
  • 2 teaspoons sriracha
  • 1 tablespoon soy sauce
  • 2 teaspoons teriyaki sauce
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon vinegar
  • 4 kaiser rolls, cut in half lengthwise


1 — Cook the ground beef or turkey in a skillet on medium heat. Drain. Keep 1 tablespoon pan drippings.

2 — Cook the bell pepper and onion in the reserved pan drippings until softened. Return ground beef to the pan.

3 — Add in remaining ingredients, except the rolls, and mix well. Reduce heat to low and simmer for 30 minutes.

4 — Turn on your oven broiler and broil the rolls until lightly browned. Spoon sloppy joe mixture on top and serve.

Howard’s Yellowbird Buffalo Wings

These wings are sure to help you score some points with party guests. These easy-to-make, wings are perfectly tender and pack just the right amount of heat, making them the ultimate crowd pleaser. But the secret to their success? The wings feature Yellowbird Habanero Sauce, an Austin-based company specializing in all-natural, preservative free condiments. Even if you’re not in Austin, you can order the sauce online.


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  • 1 lb. chicken wings, separated at joints, discard the tips
  • 4 tablespoons unsalted butter
  • 1/3 cup ranch dressing
  • Several squirts of Yellowbird Habanero Sauce
  • 3/4 cup flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


1 — Mix the butter, ranch dressing, and Yellowbird sauce. Coat the wings and let the wings marinade in the mixture for a couple hours in the fridge in a large storage bag.

2 — Preheat oven to 425°F.

3 — Coat wings with seasoned flour (flour, salt, black pepper, garlic powder and onion powder) and arrange a single layer of wings on a lightly greased baking sheet. Adorn each wing with a little melted butter.

4 — Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside (about 35-45 minutes) turn the wings over halfway during cooking so they cook evenly.

Game Day Garlic Spinach Dip

You can’t have wings without a good dip — it’s just one of life’s rules. And we’ve got you covered with this unique spinach dip that guests can enjoy either with those awesome wings or with crudités and slices of bread for the health-conscious football fans. If you’re not familiar with Just Mayo that’s not a problem — learn about their products and grab some before Sunday.


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  • 1 1⁄4 cups frozen chopped spinach
  • 1 packet Knorr® Vegetable recipe mix
  • 1 cup Just Mayo Garlic*
  • 16 oz. sour cream
  • 1⁄3 cup slivered almonds


1 — Thaw and cook spinach in a medium saucepan with a little water until warmed through. Press spinach in a colander or cheesecloth to remove as much liquid as possible. Place into a large mixing bowl.

2 — Add the Knorr® Vegetable recipe mix, Just Mayo Garlic, and sour cream to the bowl and mix well. Chill the mixture for 2 hours.

3 — In a dry skillet on medium-low heat, toast the almond slivers until golden. Remove from skillet and let them cool.

4 — Fold the almonds into the dip, reserving a few for garnish.

*For a spicy version of the dip, use Just Mayo Sriracha

Pimento Cheese Fries

With any great Super Bowl party, you can expect cheese. No matter what it’s melted on, added to, or mixed with, cheese just makes things better. With these fries, you’ll soon see just how magical cheese can be. Get these ready and watch everyone enjoy.


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  • 3/4 pound aged white cheddar cheese, shredded
  • 1/4 cup blanco tequila
  • 2 Fresno chiles
  • 1 tablespoon butter
  • 1 onion, finely diced
  • 1/4 cup mayonnaise
  • 2 tablespoons chopped jarred pimientos
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Smoked sea salt
  • Two 15-ounce packages frozen french fries


1 — Combine the cheese and tequila in a bowl and refrigerate until the tequila is absorbed.

2 — Roast the chiles directly over a flame or under a preheated broiler, turning until charred all over. Peel, seed and stem the chiles, then cut into 1/4-inch dice.

3 — Melt the butter in a medium skillet. Add the onion and cook on medium low heat until softened. Scrape the onion into the infused cheese. Add the mayonnaise, pimentos, paprika, cayenne and chiles. Season the pimento cheese with smoked sea salt.

4 — Preheat the oven to 425°. Spread the french fries on a rimmed baking sheet in a single layer. Bake for 20 to 25 minutes, until browned and crisp.

5 — Remove the fries from the oven and preheat the broiler. Spoon the pimento cheese over the fries and broil 4 to 6 inches from the heat for 3 to 5 minutes, until the cheese is melted and browned in spots. Serve soon.