Tag Archives: football

Eat! Super Bowl Eats Day 5! Meatball Mini Burgers Baby Yeaaaah!

4 Feb

Super Bowl Sunday is like Thanksgiving without having the having to pretend to like unlikable relatives part.  You have total control over the invite list, and there is no such thing as too many potato chips.

This day wouldn’t be complete without the greatest invention since Tang, the slider.  Over the past 5 years Americans have been obsessed with making mini-me’s of great comfort food classics.  The meatball has taken the spotlight lately on the slider frontier, so for day 5 of Super Bowl Eats, I give you….. The meatball slider yeaaaaaaauhh..

Meatball Mini Burgers


  • Tiny Buns
  • 1  can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk or original biscuits (8 biscuits)
  • 1  egg
  • 1  tablespoon water
  • 2  tablespoons sesame seed
  • Meatballs
  • 2  teaspoons vegetable oil
  • 1/2  cup chopped onion (1 medium)
  • 3/4  cup chili sauce
  • 1/4  cup water
  • 1/4  cup yellow mustard
  • 2  teaspoons chili powder
  • 32  frozen plain meatballs (from 28-oz package; about 3 cups), thawed
  • 8  slices (3/4 oz each) American cheese, cut into quarters


Heat oven to 350°F. On ungreased cookie sheet, place biscuits 1 to 2 inches apart. Cut each biscuit into quarters, but do not separate pieces. In small bowl, beat egg and 1 tablespoon water. Brush egg mixture over tops of biscuits; sprinkle with sesame seed.
Bake 14 to 17 minutes or until golden brown. Cool slightly; separate biscuit quarters.
Meanwhile, in 2-quart saucepan, heat oil over medium-high heat. Add onion; cook, stirring frequently, until onion is tender. Stir in chili sauce, 1/4 cup water, the mustard and chili powder. Cook 3 to 5 minutes, stirring frequently, until slightly thickened.
Add meatballs to chili sauce mixture. Cover; cook over medium heat 8 to 10 minutes, stirring occasionally, until meatballs are hot.
Split each biscuit quarter to make tiny bun. Fill each bun with 1 cheese piece, 1 meatball and some of the sauce. Secure with toothpick.

Eat! Super Bowl Treats Day 2: The Snack Bowl Stadium

31 Jan

Build it….and they will come.

This snack-bowl stadium spread from holytaco.com  is sure to get the crowd going with its limitless possibilities for variation.

There are several things included in the Snack-Bowl Stadium above that would disagree with my palate. It’s not my thing to just eat strips of bacon, and vienna sausages is equivalent to talking badly about my mama.  So for me, there are definitely some substitutions that need to be made.

However,  in any case the key to this is to, make it your own!

Have a more snooty crowd, swap the guacamole for a crab or artichoke dip with dill sprinkled on top for the grass. Don’t like twinkles, use ding dongs, or hostess cupcakes instead… and so forth and so on. Basically whatever you construct your Snack-Bowl with,  is sure to make the snack gods proud!

Without further adieu….. I present to you……

The Snack Bowl Stadium

The Field:
1 Pound of Guacamole
15 Oz. Queso Dip For The Steelers End Zone
15 Oz. Salsa For The Cardinals End Zone
2 Oz. Sour Cream for the Field Lines
The Players:
15 Vienna Sausages / Snack Size Summer Sausages
Helmets – 3 Oz. Sharp Cheddar Cheese
The Goal Posts:
1 Slim Jim for Each Goal Post
1 Oz. Monterey Jack Cheddar To Anchor (each)
The Stands:
58 Twinkies
1 Pound of Bacon
1 Bag of Nacho Cheese Doritos
1 Bag of Cheetos
1 Bag of Corn Tortilla Chips
1 Bag of Chex Mix
Calories: Really? do you will want to know…
Cost: If you use the exact components as this one, around $70
The feeling of being the snack guru amongst your compadres…….Priceless
 The Field:
Take one pound of guacamole and smear it on the center of a baking tray, leaving a section on either end for the end zones.
 Yard Lines
Take sour cream and put it into a turkey baster, then squeeze gently to make the yard lines across the field.
The Stadium
The twinkie is nature’s brick.  You can make your stadium as large as you want, depending on how many twinkies you have at your disposal.  We had 58.  And probably could have used 90.  Use tooth picks to secure the twinkies to one another.  This outer stadium wall will provide a delicious dessert when the contents of the stadium have been eaten.
 The Bacon Wall
The bacon wall is the most important part of the stadium, because it keeps the throngs of screaming fans, in this case chips, from falling on the field, in this case the guacamole and salsa.  Insert tooth picks into the first row of twinkies, and then weave the bacon in and out of them, so that it forms a pliable wall.
 The Fans/Chips
Without the fans, there would be no game.  It’s no different in your snack stadium, so select four different kinds of snacks to fill the stands.  Be sure to use pieces of bacon to separate your crowd into sections, as you can see in the corners of the stadium in this photo.
Now bask in the glory……. bask in the glory……..
Ronique Nicole

EAT! 5 Days of Kick Ass Super Bowl Appetizer Recipes, Holla!

30 Jan

Whether you’re in it for the sport, for the half-time show, the commercials, or the food and aah.ah.ah. alcohol, Super Bowl Sunday embodies something, for every American to enjoy.

Super Bowl Sunday also is the first time in the new year when your resolution to lead a more healthy lifestyle will be challenged as you are surrounded by chips, dip, and  cheesy ery-thang. It’s in your best interest to count February 5th as a rest/free day on your diet calendar.

Let the menu planning begin!

This week Food & The City will deliver appetizer recipes every day! We’ve searched high and low for the most interesting, and delicious appetizer recipes that are sure to enhance all of your grunting, high-fiving, and chest bumping Super Bowl Sunday action!

This first recipe is the epitome of chessy-salty as it marries two snack classics, pretzels and cheese, then they play in God’s gift to cooking,  vegetable oil…. I present to you…

Pretzel Crusted Fried Cheese With Dipping Sauce


  • 1 cup shredded mozzarella cheese
  • 2 tablespoons shredded Parmesan or asiago cheese
  • 1/2 cup shredded cheddar cheese
  • 1 1/2 cups plus 2 teaspoons Gold Medal unbleached all-purpose flour
  • 8 ounces thin pretzel sticks
  • 1/2 teaspoon freshly ground pepper
  • 4 large eggs
  • 5 tablespoons spicy brown mustard
  • vegetable oil, for frying
  • SAUCE:
  • 3 tablespoons sour cream
  • 3 tablespoons spicy brown mustard
  • 1 tablespoon prepared horseradish
  • 2 teaspoons granulated sugar

Then Do This:

Pulse the mozzarella, Parmesan and cheddar cheeses and 2 teaspoons flour in a food processor until smooth. Roll tablespoons of the cheese mixture into 12 smooth balls. Transfer to a plate and freeze until firm, about 15 minutes.Wipe out the food processor and add pretzels, pulsing until mostly finely ground (a few chunks are OK). Transfer to a shallow dish and set aside. Mix the remaining flour with ground pepper in another shallow dish and set aside. Whisk together eggs and mustard in a third dish and set aside.
Remove cheese balls from freezer and dip one at a time into the egg mixture, then in the flour, then in egg mixture again, then roll in ground pretzels until fully coated. Repeat with all cheese balls and transfer to a plate. Refrigerate 20 minutes to set.
Meanwhile, preheat oven to 350 degrees. Heat 1 inch vegetable oil in a large, sturdy saucepan or skillet until a deep-fry thermometer reads 360 degrees F. Place a cooling rack in a rimmed baking sheet and set aside.

Using a slotted spoon, lower cheese balls, about 3-4 at a time, into the hot oil and fry until golden, about 30 to 45 seconds. Remove from oil with slotted spoon and place on cooling rack. Repeat with remaining cheese balls and place cooling rack with baking sheet in oven, baking cheese balls for about 5 minutes.

To make the sauce:
Whisk together sour cream, brown mustard, horseradish and sugar. Serve immediately with warm fried cheese bites.
-More details about this recipe can be found on tablespoon.com
Ronique Nicole
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