On Feb. 3, Super Bowl Sunday XLVII will commence. Some people look forward to the game, the funny commercials and the halftime show ( Destiny’s Child reunion!). But others are solely there for the wings, the nachos and the pizza—and rightfully so.
There’s something about Super Bowl food that gives the day an almost Thanksgiving-like aura. Both events boast a big, communal meal—except on Super Bowl Sunday, it’s usually deep fried and covered in Buffalo sauce.
In and around Plymouth, there are plenty of local places to pick up snacks to fulfill your game day needs.
- Plymouth as several grocery store locations: Cub Foods on Nathan Lane, Cub Foods or Lunds & Byerly's on Vicksburg Lane and SuperTarget or Rainbow Foods on Vinewood Lane.
- If you don't want to venture out into the cold, you can consider having New Hope-based Coburns Delivers bring snacks, premade trays, drinks and other food related items delivered right to your door. Visit the Corborn Delivers website for how to get started.
- Consider picking up or preordering sandwiches at Erbert & Gerberts Sandwich Shop, Subway, Quiznos, Cousins Subs, or Jimmy John's.
For more food destinations in Plymouth, check out the Patch directory.
TELL US: What are some of your favorite recipes or Super Bowl snacks? Share in the comments below.
If you’d rather whip something up yourself, try these easy recipes:
Wendy’s Super Easy Super Bowl Guacamole
- 1 bag of ripe avocados (4) from Trader Joe’s
- 1 container of fresh salsa from Trader Joe’s (spiciness dependent on your taste)
- 1 – 3 large cloves of garlic, pressed or finely chopped
- 1 teaspoon ground cumin
- 1 bag of tortilla chips
- Peel and pit avocados.
- Mash the avocados in a non-metal bowl (if one or more of them seems a wee bit under-ripe, chop instead of mashing).
- Drain the fresh salsa well (I usually use the lid to squish the salsa down and pour the liquid into the sink) and add it to the mashed avocados.
- Add the pressed or chopped garlic and the cumin.
- Mix well, cover with plastic wrap and refrigerate until ready to use.
Buffalo Chicken Meatballs (adapted from Rachael Ray) - serves 8
- 2 pounds ground white meat chicken
- 1 small yellow onion, finely chopped
- 4 cloves garlic, pressed or finely chopped
- 1 cup cilantro or parsley, chopped
- Salt and freshly ground black pepper
- Extra-virgin olive oil, for drizzling
- 4 tablespoons (1/2 stick) butter
- 1 cup hot sauce (such as Frank’s or Cholula)
- 3 scallions, green and white parts thinly sliced
- Store-bought, good quality blue cheese dressing for dipping
- 1 bag pre-cut celery sticks
- 1 bag pre-cut carrot sticks
- Preheat oven to 400ºF.
- In a large mixing bowl, combine the ground chicken with the onion, garlic and cilantro or parsley, and season with salt and freshly ground black pepper.
- Shape the chicken mixture into balls—you should have 32 meatballs in total.
- Arrange the meatballs on a wire rack on a foil-covered sheet pan and drizzle with olive oil.
- Bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
- While the meatballs are baking, melt the butter in a large, flat bottom pan over medium heat.
- Add the hot sauce and whisk to combine.
- In the pan, toss the baked meatballs in the hot sauce to coat (you may do this in batches) and transfer to a serving platter.
- Place the blue cheese dressing in a small serving bowl and garnish with chopped scallions.
- Serve the meatballs with toothpicks alongside the blue cheese dressing, celery and carrot sticks.