Super Bowl snack

The Big Game is this weekend and guess what? Our Panthers are playing!! We are so excited to cheer them on with friends on Sunday!

Now, if it weren’t for our team being in the game, I’d usually say the Super Bowl is all about the food and the commercials – am I right? I mean, I love a good football game, but I just miiiight just love good snacks even more.

Below I’ve collected some of my favorite EASY recipes for serving to friends and family. Whether you’re cheering on the Panthers or the Broncos this weekend, or you’re just joining in for the food, these easy recipes are sure to make your Super Bowl experience much more delicious!

Slow Cooker Chili – When cooking for a big group of people (or even a small one) I love making something that requires little effort, but has a big payoff. This chili recipe is perfect for serving a large crowd easily! You can substitute ground turkey, or even leave out the meat entirely for a vegetarian option. You just throw everything in the crock pot in the morning and it’ll be ready by game time!

Slow Cooker Corn Dip – This corn dip is currently one of my favorite recipes to make for friends because it always gets rave reviews. My favorite thing is catching someone camped out by the food with their plate of chips, eating straight from the crock pot. This dip is super easy and completely delicious. If you have a smaller slow cooker it’s perfect for this recipe. You can always double or triple the batch and use a regular-sized slow cooker if you’re really serving a huge group of friends!

Guacamole – What’s a Super Bowl party without guacamole?? Need I say more?

Blood Orange Strawberry Limeade – If you need a break from soda and beer at your Super Bowl get together, this is a refreshing alternative. Blood oranges are in season right now, so it’s the perfect time to pick a few up and make this delicious limeade. Make it the night before or in the afternoon before the game and refrigerate it till you’re ready to serve.

Salted Brown Butter Chocolate Chip Cookies – These cookies. Just make them. You’ll thank me later.

Confession time. I’ve been holding onto this recipe for a long time. As in I-took-these-photos-last-February long time. And I offer you my deepest apologies. This guacamole is seriously delicious, and it should have been in your life a long time ago. I usually don’t write my recipes down for things like salsa, tzatziki, and guacamole – but last year I finally wrote this one down to share with all of you. And then I promptly – ahem – misplaced the recipe card. (Okay, maybe I lost it, never to be found again.)

Since we’re nearing the end of football season, and in anticipation of the big game (can I call it the Super Bowl here? Is that allowed?) I figured it was the perfect time to recreate this recipe for you to enjoy!

If you like a little texture to your guacamole, feel free to add diced onions and perhaps don’t mash your avocados all the way. If you’d rather have smooth guacamole, you can mash it to your heart’s content. The jalapeños are also optional in this recipe – if you remove the seeds, they don’t add too much heat, but you’re welcome to leave them out if you’re sensitive to spicy food. I prefer this recipe with lots of white onion for crunch (even though I photographed it with red onion) and a jalapeño or two for added heat. The lime and cilantro help to balance out the jalapeño and onion and add an extra level of deliciousness. Mmmm. So good.

The Best Guacamole

Asharae Kroll

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Servings 6 -8

Ingredients

4 ripe avocados see note below about choosing avocados
1 tsp cumin
1/4 tsp chili powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp cayenne
Juice of 1-2 limes
Handful of cilantro leaves chopped
Salt and pepper to taste
Optional about 1/4 c red or white onion, minced
Optional 1 jalapeño, seeds removed, diced

Instructions

Remove avocado from the peel. The best way to do it - carefully using a sharp knife, cut all the way around the avocado, end to end. You'll gently cut around the pit in the middle. An easy way to remove the pit is to carefully, but firmly press a sharp knife into the pit (please be careful - don't want you to lose any fingers in the name of guacamole!) Once the knife blade is pressed into the pit, take the avocado half in your hand and gently twist the avocado one way and the knife the other direction. The pit should release from the avocado. Save one of your avocado pits to use in a minute. Once you've halved all your avocados and removed the pits, use a butter knife to cut the avocado into pieces, being careful not to cut through the skin. Use a spoon to scoop the avocado pieces out.
Combine avocado with the rest of ingredients and mash together until guacamole reaches the consistency you prefer. Enjoy with chips, on tacos, with a quesadilla, or eat straight with a spoon - I won't judge.
Place the avocado pit you saved in with the finished guacamole - this helps keep it from turning brown so quickly. Store in an airtight container and enjoy within 3 days.

Notes

When choosing an avocado at the grocery store, look for ones with firm, smooth skin (no weird hollow spots, squishy spots, or bruises). You can check to see if an avocado is past its prime by removing the small stem - if it's still green underneath, your avocado is still okay. If it has turned brown under the stem, the avocado is past being ripe - don't purchase these. Let the avocados ripen on your counter for a few days if they're particularly firm.