If you’re a Minnesota Vikings fan like myself, or a fan of any other team than the 49ers or Ravens…you still love and look forward to Super Bowl Sunday. Not for the game, not for the half time performance, not even for the commercials…but for the endless amounts of yummy FOOD!! No worthy Super Bowl party can go without the awesomely unhealthy appetizers, dips, chips, and maybe a few beers?
There are obviously the “go-to’s” that everyone will anticipate to make the line up; hot wings, seven layer dip, lil smokies, and the list goes on. While those are all great staples, why not throw in a curve ball this year (wrong sport, I know), and put out a Super Beefy Bowl recipe that will leave everyone else’s boring and expected dishes on the sidelines…
One of my all time favorite appetizers to serve up for game day is BBQ “Nachos”- a twist on the typical soggy tortilla chips that get smothered with cold and concerning hardened cheese sauce (which you eat anyway)… The chips are replaced by crispy waffle french fries and topped with delicious shredded beef pot roast or brisket. They are to die for, and I assure you there will be no left overs!! My other favorite recipe for game day are the “Buffalo Style Beef Bites”. These hearty chunks of beef ribs are tossed in a zingy buffalo sauce that brings the heat!! Serve with a side of blue cheese dipping sauce or crumbles and celery! YUM!!
Here are a few great Beef recipes to bring along or serve at your Super Bowl party this year!! Enjoy!
- 1 pound cooked beef pot roast or brisket
- 1 package (20 to 24 ounces) frozen waffle fries
- 1 can (16 ounces) baked beans, drained
- 1/2 cup barbecue sauce
- 1 cup reduced-fat shredded mozzarella cheese
- 1/2 cup reduced-fat sour cream (optional)
- 1 green onion, chopped
- Prepare waffle fries according to package directions. Shred beef pot roast with two forks.
- Meanwhile, combine beef and barbecue sauce in a medium saucepan. Heat beef mixture over medium heat 8 to 10 minutes or until beef is heated through, stirring occasionally.
- Reduce oven temperature to 350°F. Top waffle fries with beef mixture, beans and cheese. Bake in 350°F oven 5 to 7 minutes or until mixture is heated through and cheese is melted.
- Top mixture with sour cream, if desired. Sprinkle with green onions.
Shredded Beef and Blue Cheese Quesadillas
- 1 package (about 17 ounces) fully-cooked boneless beef pot roast in gravy or au jus
- 8 red cherry tomatoes, cut in half
- 16 (1/4-inch thick) slices yellow tomatoes (4 small)
- 16 (1/4-inch thick) slices tomatillos (4 medium)
- 2 tablespoons olive oil
- 1-1/2 teaspoons salt
- 4 large flour tortillas (11 to 12-inch diameter)
- 1/2 cup shredded Chihuahua or Monterey Jack cheese
- 1/2 cup crumbled blue cheese
- Preheat oven to 400°F. Place tomatoes and tomatillos on rimmed baking sheet sprayed with nonstick cooking spray. Drizzle with oil; sprinkle with salt. Roast in 400°F oven 25 to 30 minutes or until juices have evaporated and skins are blistered; set aside.
- Meanwhile, cut 32 rounds from tortillas with 2-1/2-inch diameter cookie cutter; set aside. Combine cheeses in small bowl; set aside.
- Heat pot roast in microwave oven according to package directions; cool slightly. Remove from gravy; discard gravy or reserve for another use. Shred pot roast with two forks; set aside.
- Place 16 tortillas rounds on rimmed baking sheet sprayed with nonstick cooking spray. Top each evenly with cheese mixture and shredded beef. Cover with remaining tortilla rounds. Spray tortilla tops with nonstick cooking spray. Bake in 400°F oven about 10 minutes or until cheese is melted and tortillas are lightly browned, turning halfway through cooking time.
- Top each quesadilla with 1 tomatillo slice, yellow tomato slice and cherry tomato half. Serve immediately.
Buffalo-Style Beef Bites
- 1-1/2 to 2 pounds boneless country-style beef chuck eye ribs, cut 1-inch pieces
- 1 tablespoon vegetable oil
- 3/4 cup beef broth
- 2 tablespoons plus 1/4 cup cayenne pepper sauce for Buffalo wings, divided
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/4 cup blue cheese crumbles
- Carrot and celery sticks (optional)
- Heat oil in large stockpot over medium heat until hot. Brown 1/2 of beef ribs; remove from stockpot. Repeat with remaining beef.
- Return beef to stockpot. Add beef broth, 2 tablespoons buffalo sauce, garlic powder and onion powder; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2 hours or until beef is fork-tender.
- Remove beef from cooking liquid to large bowl; discard cooking liquid or reserve for another use. Toss beef with remaining 1/4 cup buffalo sauce. Sprinkle with blue cheese crumbles. Serve with carrot and celery sticks, if desired.
Mini Meatball Appetizers with Apricot Dipping Sauce
- 1 pound ground beef (96% lean)
- 1/4 cup seasoned dry bread crumbs
- 2 egg whites or 1 egg, beaten
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup apricot preserves
- 3/4 cup barbecue sauce
- 2 tablespoons Dijon-style mustard
- Heat oven to 400°F. Combine ground beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into thirty-six 1-1/4-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 15 to 17 minutes.
- Meanwhile, heat preserves, barbecue sauce and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.
- Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve or keep warm in slow cooker (see tip below).