What is the Friday before Super Bowl called? There's actually no official title but we are calling it "Football Friday" on the Ellen K Morning Show and we started the snacking early! Some of our favorite menu items we've heard from others have been:
- Ryan Manno's Hot Wings
- Paulina's Mexican Mimosas
- Social Queen Darlene's Salsa
- Cincinnati Bengals Chili Beans
- Ellen K’s Queso 9-layers deep
- Hot dog bar for the concert!
- Kari Steele’s Mozzerella sticks
This is interesting! The Super Bowl food estimates:
- 1 in 7 Americans will order take out.
- 11 million pounds of potato chips will be eaten.
- 140 million pounds of avocados will be purchased.
- 325 million gallons of beer will be downed.
- 3.8 million pounds of popcorn will be popped.
- 3 million pounds of nuts will be consumed.
- $2.37 million will be spent on soda.
- 12.5 million pounds of bacon will be consumed.
- 10 million pounds of ribs will be served.
- 8.2 million pounds of tortilla chips will be eaten.
Kickoff time for Super Bowl LVI at SoFi Stadium in Los Angeles is at approximately 3:30 p.m. PST, with live coverage on NBC and Peacock.
Jamie Oliver recipe loved by Matthew McConaughey!!!
Beer Butt Chicken
COOKED IN A MIGHTY SPICED RUB
"I'm giving you two methods, one in the barbecue and one in the oven – both will give you tasty chicken. The steam from the beer cooks the inside of the bird, so the meat ends up lovely and juicy. ”
SERVES 4
COOKS IN1 HOUR 25 MINUTES
Ingredients
1 whole free-range chicken
1 can of beer
RUB
1 heaped teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon mild chili powder
olive oil
Method
Preheat the barbecue, or oven to 200°C/400°F/gas 6. Take your chicken out of the fridge while you make the rub.
In a pestle and mortar, bash up the fennel and cumin seeds and mix with the paprika, brown sugar, chill powder, and a pinch of sea salt and black pepper.
Stir in 3 tablespoons of oil until you get a paste, then drizzle all over the chicken, inside and out, using your hands to make sure you get it into all the nooks and crannies.
Crack open the beer, have a couple of good swigs so your can is just about half full, then lower the chicken’s cavity on to the top of the can so it looks as though the chicken is sitting on the can.
If you’re using the barbecue, try to strategically move a small amount of coals to the sides rather than directly underneath the chicken, so the heat radiates around it and cooks it from all angles rather than grills it.
Carefully sit the chicken on the bars of the barbecue or in a roasting tray on the very bottom of the oven. Cook for 1 hour 10 minutes to 1 hour 30 minutes, or until the meat pulls away from the bone and the juices run clear. If this isn’t the case (all barbecues and ovens are slightly different) just cook for a bit longer.
Once done, carefully remove the can and loosely cover the chicken with foil and a tea towel while you get some grilled veg, salad or warm breads together – but trust me, it tastes so good you won’t need much else.
Jessica Alba's Fire-roasted Chicken Enchiladas with Squash and Red Peppers
Ingredients
1 tsp oil
1/2 lb ground chicken (could substitute beef or use cooked, shredded chicken)
1 small onion, diced
1 small yellow squash, chopped
1 small red bell pepper, chopped
1 batch of Amy’s Homemade Gluten-Free, Sugar-Free Taco Seasoning Mix (or a packet of taco seasoning mix)
1 cup warm water
1/4 cup cilantro, chopped
1 15 oz can of fire-roasted tomatoes, salsa style (or one jar of fire-roasted salsa or enchilada sauce, if preferred)
1 cup shredded monterrey jack cheese, divided
1 cup shredded cheddar cheese, divided
8 corn tortillas
Optional Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
Directions
1. Preheat oven to 350F. Lightly grease the bottom of a 13×9 baking dish.
2. Heat oil in a large skillet over medium-high heat. Add chicken and onion until thoroughly cooked (onion is translucent and chicken is no longer pink), stirring occasionally.
3. Add squash and bell peppers and cook for additional five minutes, stirring occasionally. While veggies are cooking in skillet, mix water and taco seasoning in a small bowl. Whisk until mixture is well combined.
4. Add seasoning mixture to skillet and simmer until sauce thickens and most of liquid is absorbed.
5. Remove from heat and mix in cilantro, 1/3 cup shredded monterrey jack and 1/3 cup cheddar cheese. Stir to combine and set aside.
6. Pour a 1/3 cup of tomatoes (or salsa) into baking pan to coat the bottom. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.
7. Spoon about 1/4 cup filling into each tortilla and fold over , then place into dish with seam side down. Top with remaining canned tomatoes (or salsa/sauce) and remaining cheese.
8. Bake uncovered in preheated oven for 15 minutes or until cheese melts. Garnish with toppings, if desired, and serve!
Makes 8 enchiladas, Serves 4 (2 enchiladas each)
Ellen K's 9-Layer Bean Dip Recipe
9 Layer Bean Dip
Ingredients
14 oz refried beans (1 can)
1 Tbsp. taco seasoning
1 c. Monterey jack cheese shredded
2 c. guacamole
16 oz sour cream (1 container)
2 c. salsa
1 c. Mexican blend cheese or cheddar, shredded
6 oz diced olives
2 tomatoes sliced, lightly salted and peppered
1/2 bunch cilantro chopped (or to taste)
2-3 green onions chopped
Instructions
Combine refried beans and taco seasoning in a bowl and stir together (if you want a HOT bean dip, do this in a saucepan on the stove over medium heat). When the taco seasoning is mixed in well, spread mixture on a large serving platter (or 9×13 baking dish).
Layer remaining ingredients, in order, over beans. I like to sprinkle a little extra cheese near the top layers, but you can do whatever you like!