Per reader request from Lauren, I'm bringing you a couple of appetizers that would be tasty for Superbowl Sunday. She also requested a story about Sammy the Stoic Cat, but I thought that deserved it's own post.
I was originally thinking of doing a theme of appetizers for Superbowl. Maybe trying to make healthy appetizers. But I don't really want healthy appetizers during Superbowl, and when I mentioned it to Aaron, the look on his face told me he didn't want healthy appetizers either. So I stuck with what might not be the most creative apps in the world, but I went with these 3 for a few important reasons: they hit the spot, they are quick, and they go well with beer and football. The three appetizers I chose to make are Cheesy Tator Tots with Green Chili Sauce, Crab and Corn Nachos, and Tequila Lime Chicken Wings. Be sure to scroll all the way through to view each recipe!
#1 Cheesy Tator Tots with Green Chili Sauce
I had also originally thought I should make these from scratch. If you haven't noticed, Tator tots are making a come back (Which I'm super stoked for!), and I thought, I could totally make those from scratch. I could also have easily made some salsa verde from scratch also. But when I couldn't find Poblanos or Tomatillos at the store the other day, and I wasn't willing to drive all over for them, I realized...who in there right mind is going to spend hours making a cheesy tot appetizer that is going to be under appreciated and inhaled within minutes while watching the Superbowl.
Not this girl...Not today.
So I went with the next best thing. Frozen tots (not even Ore-Ida!), pre-shredded cheese (I always keep a bag of this in my freezer for days like this), and canned chilis and salsa verde.
The most recent time I've had these was at Boulder Brewery in Boulder, CO this past fall. After hours of Mead and Craft Beer tasting, and days talking over high-quality food, ordering a pile of Green Chili Cheese Tots may have been one of the more genius food selections made. It was one of those right time and right place sort of meals. And let me tell you something. It tasted fucking beautiful!
I don't know about you, but I am glad that tots are coming back to tables. And smothered in cheese and hot sauce is the way to do it...
Cheesy Tots with Green Chili Sauce
By Kacey's Kitchen
- 1 bag frozen tator tots
- 1 can salsa verde
- 1 can green chilies
- 2 handfuls shredded cheese
- hot sauce (optional)
- Follow cooking instructions on bag of tator tots, cook for an additional 10 minutes to get them really crispy. You'll be pouring sauce on them, and you want to be sure they are crispy enough to maintain tot consistency.
- When done, leave on baking sheet and sprinkle green chilies even over the tots.
- Pour salsa verde evenly over tots.
- Sprinkle evenly with cheese.
- Bake another 5 minutes or until cheese is nice and melty.
- Serve with hot sauce.
#2 Crab and Corn Nachos
If you don't love nachos, then you should probably just leave. Nachos, nachos, nachos. I love nachos! I'm not sure if I've ever met a person that doesn't love nachos. And I'm hoping I never will. I love veggie nachos, meat nachos, and especially seafood nachos!!!
I've never made these before, and I found them in the Food Network Magazine pull out this month. #27 Crab and Corn Nachos. At first, I was a little worried that these might be too bland tasting. But once I popped them into the salty tortilla scoop and added some hot sauce, they were really very good. I thought they were a perfect game day snack. They were super quick to make, even with putting them in each individual scoop, a little creamy, a little spicy, a little cheesy, and a little salty. Even if your not too keen on super spicy foods, I would still throw in a few dashes of hot sauce in the mix, it'll just bring it to another level. I didn't add hot sauce to the mixture, instead we brought the bottle to the table and coated every piece!
Crab and Corn Nachos
by Kacey's Kitchen, adapted from Food Network Magazine
- 8 oz crab meat
- 3/4 cup frozen corn
- 1/4 cup mayonnaise
- 2 tbsp minced chives
- 1 tsp spicy mustard
- 2 tbsp Franks Red Hot Sauce
- 3/4 cup finely grated cheddar cheese
- fresh ground pepper
- tortilla scoops
- Preheat oven to 350°.
- Mix all ingredients except cheese and tortilla scoops until well combined.
- Spoon into tortilla scoops, top with cheese, and bake for 12 minutes.
- Serve with additional hot sauce if preferred.
Last but not least we have #3 Tequila Lime Chicken Wings.
I wasn't gonna do it, but I gave in a went for a wing dish. Cause wings are fun to eat. And they feel like they belong. So having a bottle of tequila handy and never have made a Guy Fieri recipe (not that I can remember at least) before, I went with it. Another super easy to make dish, and half of the recipe can be made ahead, so you can just pop them on the grill (or back in the oven like I did) for a few minutes just to heat up.
What I really loved about these slutty foods (asides from slutty deliciousness of them) is how quick they all were to make and how simple clean up was. Cause lets face it, that plays a huge role in what we decide to cook.
So these wings were also very tasty. I think they would taste lovely dipped in some greek yogurt or sour cream with some chopped cilantro. Below the picture you'll find the recipe.
Tequila Lime Wings
By Guy Fieri, found in Food Network Magazine
- 3 lbs chicken wings, split at the joint, tips removed
- Kosher salt and freshly ground pepper
- 1 tsp grated lime zest
- 1/2 cup fresh lime juice
- 1/4 cup tequila
- 1 tbsp agave syrup
- 1 tsp ground cumin
- 1 tsp adobo sauce
- fresh cilantro
- Prepare the wings: Preheat the oven to 350°. Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes.
- Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 tsp salt and 1/2 tbsp pepper in a bowl. Pour ove the warm wings and let marinate at least 30 minutes.
- Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro.