It's Super Bowl Party Time Again!

It's Super Bowl time again and that means good food and friends! Are YOU having a wicked good Super Bowl Party this weekend?Why not have Essential Chefs Catering provide the nosh for your group. Large or small, full service or drop off.

Contact us at www.essentialchefs.com or email essentialchefs@gmail.com or call 978-821-5108.

If you are doing your own food, we want to share our favorite recipes with you.

You will make Tom Brady proud if you serve these Super Bowl party favorites: Ted’s Super Bowl Buffalo Wings, Agnes’ Chinoy Spare Ribs, Mike’s Crockpot Macaroni & Cheese, “To the Moon” Chili, and Cheesy Sliders.

We have shared these favorite quintessential Super Bowl food recipes below.
None of these Super Bowl food recipes are considered gourmet by any stretch of the imagination, but they are really delicious and easy to make. Chefs John and Dan love to sit back and munch on these easy to make Super Bowl food favorites while enjoying the game with friends.

GO PATS – SUPER BOWL 2017 !!

From our "Back of the Napkin" Blog - http://www.essentialchefs.com/...

Spicy Black Bean & Corn Salsa:

Ingredients:
(1) 16 oz. can whole corn, drained
2 cups canned black beans, drained
1/2 cup fresh cilantro, chopped
1/4 cup red onion, minced
1/4 cup green onion, minced
6 tablespoons fresh lime juice
6 tablespoons vegetable oil
1 jalapeno, minced
1 tablespoon fresh ginger, minced
1 tablespoon ground cumin
salt and pepper to taste
Directions:
1. Combine all of the above in a bowl. We double the recipe to make sure there is enough to go around.
2. Use Scoops Tortilla Chips to catch all of the juice.
Enjoy!
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Beth’s Horseradish Dip:

Ingredients:
1-1/2 bricks of 8 oz cream cheese bars
1/2 cup Heinz chili sauce
1/2 cup Hellman’s mayonnaise
3 tablespoons horseradish
2 tablespoons relish
Directions:
1. Combine all ingredients in a microwave safe bowl
2. Microwave on high until melted and hot
3. Serve with your favorite crackers or chips
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Sharon’s Tuscon Dip:

Ingredients:
8 ounces of cream cheese
1/2 cup sour cream
1 can chopped green chilis, drained
1/2 package of chipped beef
1 tablespoon of chopped onion
6 jalapeno peppers, sliced
Directions:
1. Combine all ingredients in a microwave safe bowl
2. Microwave on high until melted and hot
3. Serve with your favorite crackers or chips
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Cheddar & Onion Dip:

Ingredients:
1 cup Hellman’s mayonnaise
8 ounces sharp Cracker Barrel cheese
1 small onion
Directions:
1. Mix all together in a small oven proof dish
2. Bake at 300 degrees for 15 minutes
3. Serve hot with your favorite crackers
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Warm Artichoke & Olive Dip:

Ingredients:
(1) 8 ounce package frozen artichoke hearts
3/4 cup packed basil leaves
1 cup grated parmesan cheese
3/4 cup green olive tapenade (Trader Joe’s is great)
(1) 5.2 ounce tub of garlic & herb cheese (Boursin)
Assorted sliced crusty bread
Directions:
1. Mix all together in a small oven proof dish
2. Bake at 300 degrees for 15 minutes or until hot and melted
3. Serve hot sliced crusty bread
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Julie’s Artichoke Dip:

Ingredients:
14 ounce can artichokes, rinsed and drained
1 cup Hellman’s mayonnaise
1 cup grated parmesan cheese
2 cloves garlic, minced
juice of 1/2 a lemon
Directions:
1. Chop artichokes and garlic finely.
2. Mix with mayo and cheese.
3. Put in heatproof dish, sprinkle with lemon and paprika.
4. Bake at 350 degrees for 30 minutes
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Tess’s Guacamole Dip:

Ingredients:
3 ripe and soft Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 medium red onion, diced
1/2 jalapeno pepper, seeded and minced
2 plum tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
Directions:
1. In a large bowl place the scooped avocado pulp and lime juice. Toss to coat.
2. Drain and reserve the lime juice after all of the avocados have been coated.
3. Using a potato masher, add the salt, cumin, and cayenne and mash.
4. Fold in the onions, jalapeno, tomatoes, cilantro, and garlic.
5. Add 1 tablespoon of the reserved lime juice.
6. Let sit at room temperature for 1 hour to allow the flavors to set up and then serve with your favorite toasted pita or tortilla chips.
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Beth’s Buffalo Chicken Dip:

Ingredients:
2 cups of cooked chicken tenderloins
(1) 8 ounce brick of cream cheese
(1) jar of Marie’s Chunky Blue Cheese Dressing
Half a bottle of Archie Moore’s Buffalo Wing sauce
Directions:
1. Poach chicken tenderloins until well cooked.
2. Mix chicken, cheese, and dressing together in a microwave or oven proof bowl.
3. Add Archie Moore’s Buffalo Wing sauce until light orange and spicy enough for your taste.
4. Bake at 350 degrees for 15 minutes or microwave until hot and bubbly.
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Ted’s Super Bowl Buffalo Wings:

Ingredients:
2-1/2 pounds chicken wings (12 – 15)
1/2 cup Frank’s Red Hot Buffalo Sauce (or more to taste)
1/2 cup butter or margarine, melted
2 tablespoons French’s Worcestershire Sauce
Celery
Marie’s Chunky Blue Cheese Dressing
Directions:
1. Split wings at each joint and discard tips. Pat dry. You should now have 24 pieces of chicken.
2. Deep fry at 400 degrees for 12 minutes until completely cooked and crispy. Drain.
*For equally crispy wings with less fat, bake on a rack in a roasting pan at 425 degrees for an hour. Turn halfway through cooking time.
3. Combine Red Hot sauce, butter and Worcestershire sauce.
4. Dip wings in sauce to coat completely.
5. Serve with celery and blue cheese dip.
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Crockpot Macaroni & Cheese:

Ingredients:
1 pound cooked elbow macaroni
2 cans (12 oz) evaporated milk
2 packages of Kraft Deluxe Cheddar (Bright blue box) Note: May be difficult to find but other cheeses get too greasy.
6 tablespoons of butter, cut up
Directions:
1. Spray crock pot with Pam spray.
2. Combine ingredients
3. Cook on high for 1 hour and the on low for 2 hours
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Agnes’ Chinoy Spare Ribs:

Ingredients:
3 racks of baby back ribs
2 cups wine
1 cup palm vinegar
1 cup soy sauce
1 tablespoon red pepper flakes
1 tablespoon garlic powder
1 tablespoon fish sauce
1 tablespoon black pepper
2 cups sugar
1 cup water or enough to cover ribs
Directions:
1. Combine all ingredients and pour onto ribs in a roasting pan with high sides.
2. Boil and then lower heat and cook covered for 30 minutes.
3. Remove cover and continue in slow bowl for another 30 minutes
4. Move ribs around so that they will all cook evenly.
5. Remove ribs and then let sauce boil until it caramelizes.
6. Return half of the ribs to the pan and pour half the sauce over ribs. Repeat with the other half ribs and sauce.
7. Keep warm in oven
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To the Moon” Chili:

Ingredients:
1 pound ground beef
1 package (1-3/4 oz) French’s Chili-O Seasoning Mix
1/2 cup water
1 can (14.5 oz) whole tomatoes, cut up
1 can (16 oz) kidney beans, drained
1 tablespoon Frank’s Red Hot Buffalo Sauce
Red pepper, chopped
Green onion, chopped
Shredded cheddar cheese
Directions:
1. In a dutch oven, brown beef and drain.
2. Stir in seasoning mix, water, tomatoes, bean, and Red Hot sauce.
3. Bring to a boil. Reduce heat and simmer covered for 10 minutes.
4. Garnish with pepper, onion and cheese.
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Chris Cunningham’s Sliders:

Ingredients:
1 pound of 85/15 ground beef
1 package of Lipton onion soup mix
8 oz. brick of Velveeta cheese
24 slider rolls
24 slices of dill pickle chips
Directions:
1. Cook ground beef in saucepan. Drain.
2. Add soup mix to beef in pan. Stir until combined.
3. Cut cheese into small cubes and put into pot with meat. Stir until cheese melts and is evenly combined with meat.
4. Spoon meat mixture into a slider roll. Top with a pickle chip and dollop of ketchup.

Enjoy!
GO PATS!