Suzy Fleming LeonardFlorida Today
There's an understanding among food journalists: You must write an annual story about Super Bowl food.
And while I generally like to comply with social norms, the Super Bowl isn't really my thing. After years of being forced to share my birthday with football parties, I'd rather turn on a Hallmark movie and settle in for the night. No hooting and hollering at the TV required.
Luckily, my friend Molly Winsten has enough football spirit for both of us, and she's always happy to share a few recipes and some Super Bowl party advice.
Molly grew up in Viera, though she's a city girl now, living in Boston. Not only is she a football fan, but she's a player, too. She's an offensive liner for the eight-time national champion Boston Renegades women's tackle football team.
In her professional life, she runsFreedom Gluten Free Bakery. Since being diagnosed with a gluten allergy while in college, she's not just a champion on the field. She's made inclusive cooking her life's mission, creating recipes to fit a variety of diets and eating styles.
She loves hosting Super Bowl parties. And while the game is important, so is the food.
She starts by planning a main course to be served at halftime. She recommends keeping it simple, but hearty, like chili, burgers or tacos. The great thing about tacos, she said, is that's a dish that's easy to customize. Dairy allergy? Skip the cheese and sour cream. On a plant-based diet? Load that taco shell up with veggies and guacamole.
She also makes a few snackables to keep guests happy for the first half of the game.
The trick, she said, is to make satisfying snacks that's aren't so rich and filling that no one wants the main meal. She likes to prepare dishes that can be served at different temperatures so they can sit out for a couple of hours.
Following are three of her favorite recipes, a Dairy-Free Buffalo Dip loaded with flavor and a little spice. People tend to think Buffalo dip relies on cheese, but adjustments can be made, she said.
"Eggs give it a great texture," she said.
Next up are Baked Sausage Bites. She uses gluten-free pancake mix and a maple syrup dipping sauce to give this one a savory-sweet goodness.
She loves the Street Corn Dip because it's easy and inexpensive to make using frozen corn kernels.
So which team will Molly be pulling for when the snack plates have been filled and everyone is settled in front of the TV?
"Here's the thing about the Super Bowl," she said, "only two teams get to go."
That means the chances of your favorite team making it in are slim.
"I'm a Jets fan," she said, "The likelihood of my team going to the Super Bowl in my lifetime are not good."
She has friends who support both the Kansas City Chiefs and the San Francisco 49ers, but she's leaning toward rooting for the Chiefs.
"I'm a Taylor Swift fan," she said. "It's been fun watching her get invested in football. With her interest, more women and girls are watching."
And as a lifelong athlete, Molly loves that.
All she's really hoping for, though, is to watch some good football while eating good food.
Dairy-Free BuffaloChicken Dip
1/2 cup bottled Buffalo sauce
1/2 cup mayonnaise
8 ounces dairy-free cream cheese, softened
2 eggs
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups cooked shredded chicken.
Arrange a rack in the center of the oven and preheat to 400 degrees.
In a large bowl, mix together Buffalo sauce, mayonnaise, cream cheese, eggs, garlic powder, salt and pepper. Add chicken and stir until well combined.
Spray a baking dish with non-stick cooking spray and spread the mixture evenly in the dish. Bake for 25 minutes until it is bubbly and starting to brown on top.
Top with scallions and serve with chips, celery and carrots or slices of bread.
Baked Gluten-Free SausageBites
1 pound uncooked ground breakfast sausage
2 cups gluten-free pancake mix
1 cup sharp cheddar cheese
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Arrange a rack in the center of the oven and preheat to 375 degrees.
In a large bowl, mix together all ingredients.
Spray a cookie sheet with non-stick cooking spray or line it with parchment paper.
Use a cookie scoop to make bite-sized balls. Place the balls on the baking sheet at least 1/2 inch apart, and bakefor 18 to 20 minutes, until browned and cooked through.
Serve with maple syrup and hot sauce for dipping.
Street Corn Dip
1 cup pickled jalapenos (chopped and drained)
4 cups thawed frozen corn
1 cup mayonnaise
1 cup shredded pepper jack cheese
Juice of two limes
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Cotija cheese, chopped cilantro and finely diced red onion for serving
Arrange a rack in the center of the oven and preheat to 400 degrees.
In a large bowl, mix together all ingredients except the cotija cheese, cilantro and red onion.
Transfer the mixture to a cast-iron skillet or baking dish and bake for 15 to 18 minutes until bubbling.
Top with crumbled cotija cheese, chopped cilantro and finely diced red onion and serve with tortilla chips.
Suzy Fleming Leonardis a features journalist with more than three decades of experience. Reach her atsleonard@floridatoday.com. Find her on Facebook:@SuzyFlemingLeonardor on Instagram:@SuzyLeonard.
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