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Chicagoist's Super Bowl Recipes

By Caitlin Klein in Food on Jan 30, 2012 9:40PM

Even though the Bears were out of it long ago and the Super Bowl is therefore dead to us, we guess we’ll still watch it. Here are some Super Bowl Sunday recipes made and loved by the Chicagoist staff.

Michele’s Chicken Satay - Michele Lenni

2 1/2 pounds boneless chicken breasts
Satay sticks
6 cloves garlic, chopped
4 teaspoons light brown sugar
1 Tablespoon black pepper
2 teaspoons salt
1/2 cup soy sauce
4 teaspoons ginger, chopped
2 Tablespoons lime juice
6 Tablespoons oil

Mix marinade ingredients. Cut chicken into 1 1/2-2 inch cubes. Add to mixture and marinate at least two hours. Chicken Satay: Thread chicken pieces onto one end of satay sticks. Broil or much better, cook stove top on a grill pan, baste with marinade. Garnish with peanut sauce for dipping.

Buffalo Chicken Dip - Michelle Meywes

Frank’s RedHot Buffalo Chicken Dip is a requirement at all parties thrown or attended by Michelle. Check the link for the full recipe.

Caprese Skewers and Spinach Phyllo Bites - Minna An

These super simple recipes mean more time for socializing and cheering!

Caprese Skewers:
To make Caprese skewers, skewer three things on a toothpick: cherry tomatoes cut in half, a rolled leaf of fresh basil and a cube of mozzarella cheese. Drizzle with balsamic vinaigrette, and enjoy fresh, healthy game snacks.

Spinach phyllo bites:
1 box of frozen spinach, thawed and squeezed dry
4 oz. of cream cheese
1/2 cup of ricotta cheese
Mini phyllo shells, frozen
Parmesan cheese

Mix these three together, then put into the pre-made mini phyllo shells. Sprinkle with Parmesan and bake in a 350 degree oven for 15 minutes.

Or try some Arnold Palmer Jello Shots for something a little stronger.

Cola Chicken Sandwiches - Caitlin Klein

5-6 chicken breasts
1 cup barbecue sauce
1/2 cup ketchup
2 cans cola (not diet)
Salt and pepper to taste

Thaw chicken breasts, if necessary. Set in crockpot. In a bowl, mix together barbecue sauce and ketchup. Spoon over chicken breasts. Pour both cans of cola into the crockpot and cover with the glass lid.

Set your crockpot on low for 8-10 hours, or high for 6-7 hours. When chicken is fully cooked, shred with a fork and knife. Correct seasoning with salt and pepper. Serve on toasted buns with extra BBQ sauce.

Guaca-A-Mol-AY! - Benjy Lipsman

Benjy’s guacamole recipe is a well-loved Chicagoist classic. Check the link for the full recipe.

Benjy also makes adorable cakes.

Crack Dip - Tim Bearden

Tim promises that this “Crack” Dip is addicting and very bad for you, just like the real thing. So we hear.

1 pound hot sausage
1 pound Italian sausage
4 8-oz cream cheese blocks
1 small can Rotel or other brand diced tomatoes and green chiles

Remove sausage from casings (or just buy uncased sausage). Brown both types of meat, drain, and add Rotel. Melt cream cheese, but do not boil. Mix all the ingredients together in a bowl (by hand works best) and serve in a crock pot.

Photo Courtesy of the Hass Avocado Board