23 Recipes For Your Super Bowl Sunday

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We love any holiday that has eating at the forefront of activities, so you can imagine that we go pretty big for Super Bowl Sunday! Tate’s dad has his favorite team – the Buccaneers – playing in the Super Bowl this year, which means we have an even bigger reason to celebrate. Today we are giving you the best of the best when it comes to Super Bowl feasting options. We always like to have lots of appetizers at the start of the game and an entrée that can slow cook until halftime. We don’t want to have to watch the halftime show while slaving away in the kitchen! Most of these recipes can be made in advance so that you can enjoy the game from start to finish.

  1. Kale & Artichoke Dip – our favorite OG party dip that is sneaky healthy. You won’t have to feel bad if you crush the entire bowl in the first quarter.

2. Homemade Pretzel Bites – this is the appetizer that Tate’s dad’s is famous for at parties. We cook some of the pretzel bites in a ring with the Kale & Artichoke Dip in the center and bake the rest on a cookie sheet for dipping. These look very impressive for guests but are actually easy to make.

3. His & Hers Air Fried Wings – we love a recipe that tastes indulgent but is actually on the healthy side. These air fried wings are crispy and packed with flavor. “His” wings are traditional buffalo flavor while “her” wings are a savory Indian inspired chicken wing with turmeric and tandoori powder. They give a little something for everyone to pick at during game time!

4. Homemade Guacamole – this is our go-to recipe for homemade guac. Once you make this you’ll never go back to anything bought at the grocery store. This guac is a great as an appetizer but is also a nice topping for some of the entrees below.

5. Buffalo Chicken Dip – this is one of our favorites as Tuck’s dad loves buffalo chicken. Our version is a little different than other recipes out there- we have lightened things up a bit with Greek yogurt as the base of the dip and have a garlicky bread crumb topping that is pretty much to die for.

6. Seven Layer Dip Nachos – one of the newest recipes to our list, we love this take on the traditional seven layer dip. Turning the dip into nachos makes the cheese and refried beans hot and melty, while keeping the sour cream and guacamole chilled for dipping into.

7. Jalapeno Poppers – another one of our favorite recipes for people that like some heat in their appetizers! Our poppers are stuffed with all of the flavors of a cheesesteak, minus the steak. Lots of cheese, caramelized onions, and bell peppers make these incredibly tasty and a crowd favorite.

8. Buffalo Cauliflower – it’s always nice to have some vegetarian options on the table, and this Buffalo Cauliflower is one of our go-to recipes. We have again used the air fryer for this recipe, which makes the cauliflower crispy without making it greasy. This is another appetizer that can be served in tacos as an entree for vegetarians.

9. Pepperoni Pizza Dip – you can probably tell from the photo below that we originally made this dish for our Halloween menu last year. It is SO good for any gathering, which is why it made the list! You can easily shape the dough into a football for the Super Bowl if you want to theme it out your party foods.

10. Air Fryer Corn Dogs – the air fryer strikes again, this time for mini corn dogs! We made these for last year’s Golden Globe Awards menu and they were such a crowd pleaser that we make them regularly for a fun snack. They are healthy and easy to make thanks to cornbread mix and the air fryer.

11. Beer Braised Instant Pot Chicken – we love making recipes in the Instant Pot because we can set it, forget it, and keep watching the game. This spicy pulled chicken has a burst of citrus from the limes and a nice little kick from the Corona. We like to serve this chicken as tacos with our homemade guacamole recipe above.

12. Octoberfest Chili – this is a great choice for your menu if the weather is supposed to be cold. This chili might be vegetarian but it’s rich and hearty – we promise you won’t miss the meat. Serve this with our Cast Iron Corn Bread below for a stick to your ribs sort of meal.

13. Smoked Brisket on the Big Green Egg – if you are an “egg head” you know that smoking a large brisket is a labor of love, but one that we are glad to put the work into! We smoke a big brisket (15+ lbs) and serve it sliced with barbecue sauce and all of our favorite bbq side dishes like our Everything Bagel Coleslaw, Cast Iron Corn Bread, or Hatch Chili Mac & Cheese. We use the leftovers for everything from chili to tacos to breakfast hash.

14. Instant Pot BBQ Pulled Pork – another Instant Pot recipe that is great for game day. We love this BBQ Pulled Pork in sliders or sandwiches, served with barbecue sauce, homemade pickles, and our Everything Bagel Coleslaw below. It would also be great in tacos or on our Seven Layer Dip Nachos, above.

15. Italian Beef Sandwiches – one of our newest recipes on the blog! If you have lived in or visited Chicago, you know Italian beef sandwiches are a classic. Tate’s mom has perfected this recipe over the years and it is always a favorite of ours. We serve these sandwiches with provolone, giardiniera, and lots of jus for dipping. We practically drown our sandwiches the jus is so good, so serve them with lots of napkins!

16. Chicken Tortilla Soup – while the Super Bowl is known for some pretty heavy eating, that doesn’t mean that every dish needs to have a health warning attached. This is a healthy recipe that is quick and easy to prepare. It’s also one of those recipes that the longer it sits, the better it tastes- perfect for game day! You can create an easy and delicious Mexican inspired menu with our Seven Layer Nachos above and Skillet Corn Bread below.

17. Chicken Chili Verde – green chili is a signature dish in Colorado and this is one of our many versions that we have developed over the years. We love the punch from the tomatillos in this chili and that it’s lighter with chicken. We serve this with ALL of the toppings and have our guests make their chili dreams come true.

18. Cast Iron Corn Bread – this is one of our favorite side dishes to make for just about any dinner! This crunchy corn bread pairs well with everything from Instant Pot Beer Braised Chicken to Oktoberfest Chili. While we love it piping hot out of the oven, it can be prepared ahead of time and served at halftime with your favorite entree.

19. Hatch Chili Mac & Cheese – another great side dish option for nearly everything, but we love to serve this hatch mac with our Big Green Egg Brisket or our Chicken Chili Verde. It makes a huge batch and holds well in the oven, making it a great game day recipe.

20. Everything Bagel Coleslaw – this coleslaw was featured on our 2020 Super Bowl Menu. We topped it onto sandwiches with our Instant Pot Pulled Pork and it was an immediate hit! Serve this with any of our smokey meat entrees for a killer combo.

21. Pumpkin Corn Bread Muffins with Cinnamon Honey Butter – another great side dish for just about any of the entrees on our list. We love anything that comes in individual servings, that way our guests can help themselves in the kitchen!

22. S’mores Blondies– every good dinner menu needs a dessert, and we love these bite sized S’mores Blondies. They are a favorite for all ages and can be made ahead of time so that no one has to miss the game!

23. Heath Bar Brownies – another bite sized dessert that is perfect for the 4th quarter. These brownies are made extra decadent with a hint of caramel from the Heath bars.

Italian Beef Sandwiches

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Our dad was born and raised in Chicago, and one of our favorite traditions when we visit our family is to go to Portillo’s for their famous Italian beef sandwiches. We have great memories of doing this often with our grandpa and grandma – scrambling for a table, getting everyone’s order, our grandpa saying he only wanted half (but he wanted a whole sandwich), and the joy we all had scarfing down these delicious, messy sandwiches. When we have a hankering for an Italian beef sandwich, and haven’t thought enough in advance to order them frozen from Portillo’s, we make this and feel all the same nostalgia and joy as though we are in Chicago.

These sandwiches are a great football day main dish, and the star of our 2021 Super Bowl Menu. You can prepare the peppers and beef ahead of time and assemble the sandwiches last minute to serve. The best part of this recipe is that you can add and update the condiments however you like. We like our sandwiches served with provolone, giardiniera and a little extra jus for dipping. We can’t wait to hear how you like yours!

Italian Beef Sandwiches

  • Servings: 8-10 sandwiches
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An interpretation of our favorite Chicago subs!

Ingredients

  • 2 tbs olive oil
  • 2 white onions, sliced
  • 2 red peppers, sliced
  • 2 green peppers, sliced
  • 8 cups beef broth
  • 2 tbs salt
  • 1 tbs onion powder
  • 2 tsp garlic powder
  • 1 tsp red chili flakes
  • 3 lbs sliced roast beef
  • 8 french bread rolls
  • 8 slices provolone cheese
  • giardiniera (optional)

Directions

  1. In a large soup pot, heat the olive oil over medium heat. Add the onions, red pepper and green pepper and sauté for 5 minutes until the vegetables are fragrant.
  2. Add the beef broth, salt, onion powder, garlic powder and red chili flakes. Stir everything to combine and bring the broth to boil. Lower to simmer and simmer for 30 minutes so the vegetables are completely soft. **
  3. Separate the beef into individual slices and add the beef to the broth. Let the beef absorb the broth and cook for 10 minutes.
  4. Prepare the sandwiches. Toast the french bread rolls and melt half a slice of provolone cheese on each side of the bread. Add beef, peppers and onions to the sandwich. Top with giardiniera or any of your favorite condiments. Serve with the cooking broth for dipping the sandwiches.

    5. ** At this point, you can turn off the heat until you are ready to serve the sandwiches. You can refrigerate the broth and reheat when you are ready to serve.


Seven Layer Dip Nachos

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We have arrived at Super Bowl week! We have always loved celebrating the Super Bowl with huge food spreads, lots of friends, and family, but this year is most exciting for Kidd because the Tampa Bay Buccaneers will be playing. Kidd has been a Bucs fan through thick and thin, so this year we have set out to make a menu that is extra special. While our gathering may be a bit smaller, we fully plan to indulge in an epic Super Bowl spread.

Jamie hates seven layer dip. Let’s just put that out there into the world and get it off our chests. The layering of all of these different ingredients- some of which should be hot, some of which should be cold- is just a huge no no. The only problem with her dislike of seven layer dip is that everyone else in the family loves it. Can’t get enough. When brainstorming recipes for this year’s Super Bowl, we knew we had to form some sort of compromise so that the seven layer fans get their fix, but make sure that Jamie wouldn’t be repulsed by the idea of eating cold refried beans. Enter Seven Layer Dip Nachos. A recipe to make all of the people happy. We have baked the chips, cheese, refried beans, and chiles before topping them with all of the ingredients we prefer to have cold. To spice things up, we have made a chipotle lime sour cream and added our homemade guacamole. If you’re not in the mood to cook any more than you have to, you can easily purchase sour cream and guacamole at the grocery store and call it a win. These nachos are a gorgeous heap of cheesy goodness and the perfect game day appetizer for hungry football fans.

Seven Layer Dip Nachos

  • Servings: 8-10
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Our version of Seven Layer Dip made into nachos!

Ingredients for the Nachos

  • 1 bag of your favorite tortilla chips
  • 8 oz shredded Mexican cheese blend
  • 1 can (16 oz) refried beans
  • 1 can (4 oz) green chiles, drained
  • 2-3 tbs sliced black olives
  • 1/2 cup pico de gallo, drained well
  • 1/2 recipe of our homemade guacamole

Ingredients for the Chipotle Lime Sour Cream

  • 1 cup sour cream
  • 1 chipotle in adobo, minced
  • 1 tsp cumin
  • juice from one lime
  • salt and pepper to taste

Directions

  1. Preheat the oven to 350 degrees. Lay half of the chips onto a small cookie sheet in an even layer. We like the nachos to be piled high, so if it looks like the sheet tray is getting little crowded, that’s okay! Just make sure the chips are in an even layer so they don’t spill in the oven.
  2. Use a spoon to dollop half of the refried beans, green chiles, and shredded cheese over the first layer of nachos. Add the remaining tortilla chips on top of the first layer and repeat the dollops of refried beans, green chiles, and cheese. Bake the nachos in the oven for 10 minutes, or until the cheese is nice and melted.
  3. While the chips are baking, make the sour cream. Whisk the sour cream, chipotle in adobo, cumin, and lime juice in a small bowl. Season to taste with salt and pepper.
  4. When the cheese is melted onto the chips, remove from the oven and let the topping games begin! Dollop the sour cream, pico de gallo, and guacamole around the chips, trying to get the toppings into all of the nooks and crannies. Sprinkle with the olives and serve immediately.

Chicken Caesar Salad Dip

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Football is a big seasonal sport in our house. For some in our household, football season is about actually watching the games. For the rest of us it is about making snacks to eat during the game. We love to have some type of chips and dip combo and this week we decided to mix things up by making a Chicken Caesar Salad Dip. This dip is everything you love about creamy Caesar salad dressing combined with cheese and baked. It’s a gooey, melt-in-your-mouth kind of dip that we can snack on all game long.

Chicken Caesar Salad Dip
Makes: 2 cups of dip
Prep Time: 30 minutes Cooking Time: 10 minutes Total Time: 40 minutes

Ingredients:

  • 2 chicken breasts
  • 2 tbs butter
  • 1 white onion, diced
  • 8 oz cream cheese, cut into cubes
  • 1/4 cup milk
  • 1/4 cup Caesar salad dressing
  • 1/2 cup parmesan cheese
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 350 degrees.
  2. Bring a pot to boil with approximately 3 cups of water. Once boiling, add the chicken breasts. Boil over high heat for 15 minutes or until the chicken breasts are cooked completely through. Remove from the water and set aside to cool.
  3. In a pot, heat the butter over medium heat. Add the onion and sauté for 5 minutes until the onion is translucent. Add the cream cheese and milk and continuously stir until the cream cheese is melted and smooth.
  4. Add the Caesar salad dressing and mix to combine. Season the dip with salt and pepper to taste and pour the dip into an oven safe bowl. Top with the parmesan cheese and bake for 10 minutes.
  5. Serve with bread, crackers, veggies or any other dipping vessel of your choice!

Air Fried Buffalo Cauliflower

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Substituting chicken for cauliflower is one of those swaps that, when done right, makes you forget the original. Don’t get us wrong, we are not trying to pretend that we don’t love good chicken wings, but when we need a healthier swap, we turn to cauliflower. This recipe is super simple and can be used in a ton of different ways. You can serve the cauliflower as an appetizer with ranch or blue cheese dip, put it in a wrap or tacos as a substitute for protein, or on top of a salad.

Air Fried Buffalo Cauliflower

Makes: 4 – 6 servings

Prep Time: 5 minutes Total Time: 20 minutes

Ingredients:

  • 1 head of cauliflower or 16 oz cauliflower florets
  • 1 tbs butter
  • 1 cup of hot sauce (we used Franks)
  • ranch or blue cheese for dipping, optional

Directions:

  1. If you did not buy prepackaged cauliflower, prepare the cauliflower by removing the stem and cutting the florets into bite sized pieces.
  2. In a medium sized sauce pan, melt the butter and stir in the hot sauce. You don’t need to bring the mixture to a boil, you just want to make sure that everything is evenly blended.
  3. Turn the heat off and add the cauliflower. Stir until all of the cauliflower is coated with the hot sauce. Place the cauliflower on the baking sheet for your air fryer. Set the temperature to 400 degrees and air fry for 10-15 minutes until the cauliflower is browned and crispy.
  4. Serve with your favorite dipping sauce, in a wrap, on a salad or straight up!

Superbowl 2020 Menu

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We have had so much fun putting together new ideas together for the Super Bowl this year. At Tuck & Tate, Super Bowl is as much about the food and half time show as it is about football (except when the Broncos are playing). We have put together a list of some favorite recipes that would go great together for game day eats this Sunday.

Buffalo Chicken Dip

Appetizers:

BBQ Pulled Pork Sliders with All the Toppings

Entree:

Instant Pot BBQ Pulled Pork

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Pulled pork has become a go-to week night recipe in our house. You can make it in the Crock Pot or Instant Pot and you really get your bang for your buck with this one. We love it because it is pretty hands off and produces a quantity that is large enough for a crowd or for week night leftovers to put on top of salads, in tacos or just eat alone if you are lazy on a Thursday like we are! We have a few ways we like to season and make this dish but wanted to bring in a BBQ element to our Super Bowl party this year. The Instant Pot reduces the cooking time by hours making this recipe perfect for entertaining. You can be hands off while your guests are there and still serve a bad ass sandwich.

Instant Pot BBQ Pulled Pork

Makes: 8-10 servings

Active Time: 20 minutes Total Time: 3 hours

Ingredients:

  • 3 lb pork butt/shoulder roast
  • 6 cloves of garlic, sliced
  • 4 tbs salt
  • 4 tbs pepper
  • 4 tbs chili powder
  • 4 tbs garlic powder
  • 12 oz light beer (we used Blue Moon)
  • 2 cups BBQ sauce (pick your favorite kind!)

Directions:

  1. Trim off any excess fat from the pork shoulder. It doesn’t need to be perfect but will help ensure that your pulled pork isn’t completely saturated with oil when you are done.
  2. Create holes in the pork using a knife and insert the garlic cloves. Try your best to evenly distribute the garlic on all sides of the pork the best you can. We literally stick a knife straight into various parts of the shoulder to create the “pockets”.
  3. Season the pork with the salt, pepper, chili and garlic powder evenly on all sides. **
  4. Set the Instant Pot on saute and sear the pork on all sides until the sides are seared brown. You do not need oil at this point as the pork has enough fat naturally.
  5. Change the setting to pressure cook on high and add the beer. Cook on the high setting for 75 minutes. Release the pressure when done. Open the Instant Pot and flip the pork over, submerging the other side of the pork, and cook on the high setting for an additional 20 minutes.
  6. Release the pressure and using two forks, shred the pork. Be sure to discard any bones during this process which should only be the shoulder bone depending on the cut you purchased.
  7. Add the BBQ sauce and serve with buns, coleslaw, pickles and cheddar cheese!

**If you want to use a Crock Pot, sear the pork in a pan on the stove and transfer the pork to the CrockPot. Add the beer and set the Crock Pot to cook on High for 8 hours. Continue with Step 6 and enjoy!

Stuffed Jalapeno Poppers

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There is nothing more classic than a good stuffed jalapeno when it comes time to sit down and watch some football. We love spicy food at Tuck & Tate and knew we wanted to put our spin on this football favorite when creating this year’s Super Bowl Menu. Our popper recipe mimics the best of a Philly cheesesteak, minus the steak. Homemade provolone cheese sauce and sauted peppers and onions give a great balance to the spicy jalapeno pepper.

Stuffed Jalapeno Poppers

Makes: 12 large jalapeños

Prep Time: 25 minutes Cooking Time: 15 minutes

Ingredients:

  • 12 jalapenos
  • 1/2 yellow onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 cup whole milk
  • 4 oz provolone cheese
  • 3 tbs flour
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.
  2. Cut the stems off of each of the jalapeños. Carefully use a knife to scrape out the seeds and the pith from each of the peppers. Rinse each pepper under water to help remove the seeds and set the peppers aside.
  3. Heat a medium soup pot over medium heat. Add a drizzle of olive oil to the pot and add the peppers and onions. Sauté for 3-4 minutes, or until the onions start to become translucent. Add the garlic and sauté another minute.
  4. Add the milk and cheese to the onion mix, stirring continuously until the cheese is melted. Add the flour to the mix, whisking well until combined. Heat the sauce until it starts to simmer. Stir well and remove from the heat. Taste the sauce and season with salt and pepper.
  5. Use a spoon to carefully fill each of the jalapeños with the cheese sauce. If you have a jalapeno grill pan, use the pan to slot each of the jalapenos. If you don’t have this type of pan, using a muffin tin and a bit of tin foil to buffer the peppers works fine as well.
  6. Place all of the peppers in whatever cooking pan you have and bake for 15 minutes. Remove from the oven and let the peppers set for 5 minutes before serving.

Buffalo Chicken Dip

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Buffalo Chicken Dip was not something that Tuck’s mom was familiar with until she met Tuck’s dad. He is obsessed with buffalo chicken and will eat it in wrap form, fried chicken form, but most beloved, in dip form. There are countless ways to make this dip, and we consider this the indulgent but mostly healthy version. What we like about this recipe is that for all of its creaminess, Greek yogurt is the base of the dip, which means you can snack away guilt free while plopped in front of the TV watching the Super Bowl this Sunday.

Buffalo Chicken Dip

Makes: 8+ appetizer servings

Active Time: 30 minutes Total Time: 40 minutes

Ingredients:

  • 4 large chicken breasts (about 1.25 lbs)
  • 2 tbs butter
  • 1 yellow onion, small dice
  • 4 large garlic cloves, minced
  • 8 oz cream cheese
  • 2 cups Greek yogurt
  • 1 cup Frank’s Hot Sauce
  • salt and pepper, to taste

Ingredients for Bread Crumbs:

  • 1 cup bread crumbs
  • 4 tbs butter, melted
  • 1 tbs garlic powder
  • 2 scallions, minced
  • salt and pepper

Directions:

  1. Preheat the oven to 400 degrees.
  2. Heat a large pot of water and bring to a boil. Reduce the water to a simmer and add the chicken breasts to the pot. Cook for 12 minutes, or until the chicken is just cooked through. If the chicken is slightly under cooked, no worries, you will be cooking it again in the oven later. Remove the chicken from the pot and set on a cutting board. When the chicken is cool enough to touch, shred it with two forks or finely chop into small pieces.
  3. Heat a cast iron skillet on medium heat. Add the butter to the pan. When it has melted, add the onion and saute for 4-5 minutes, or until the onions start to become translucent. Add the garlic and saute another 2 minutes.
  4. Add the cream cheese, Greek yogurt, and Frank’s Hot Sauce to the pan. Stir gradually and cook until the the cream cheese has completely melted. Add the chicken, stir everything well, and season with salt and pepper to taste. Reduce the heat to low.
  5. Make the breadcrumbs by combining all of the bread crumb ingredients in a bowl (bread crumbs – scallions). Use your hands to gently mix everything together- it should have the consistency of wet sand. Season with a bit of salt and pepper.
  6. Spread the chicken dip with a spatula so that everything is in an even layer. Sprinkle the bread crumbs over top and put in the oven. Cook for 10 minutes, or until the dip is bubbling underneath the bread crumbs. Serve immediately with tortilla chips and celery.

His and Hers Air Fried Chicken Wings

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Making dinner with our spouses is pretty seamless 95% of the time. By that, we mean that we cook whatever we want and our husbands typically don’t have complaints. Every so often though, we have a disagreement on which flavors we should incorporate into our meal. When it comes to watching football, the husbands are pretty specific on what types of foods they want to eat in the man cave. Instead of choosing just one flavor for game day wings, we decided to try out his-and-hers seasonings. “His” ingredients produce what we consider to be a classic flavored chicken wing. “Her” ingredients are based on Indian flavors and combine turmeric and tandoori powder. Despite the difference in ingredients, both versions of chicken wings are cooked the same way using a dry rub and the air fryer. The result is a juicy, flavorful and crispy chicken wing with no oil and no game day guilt!

His-and-Hers Air Fried Chicken Wings

Makes: 6 – 8 appetizer servings

Prep Time: 10 minutes Cooking Time: 15 minutes

His Ingredients:

  • 1 pound bone-in chicken wings
  • 1 tbs salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp cayenne powder

Her Ingredients:

  • 1 pound bone-in chicken wings
  • 2 tbs tumeric
  • 1 tbs salt
  • 2 tbs tandoori powder
  • 1 tsp cayenne powder

Directions:

  1. Combine the seasoning of “his” ingredients in a bowl. Coat the chicken wings with the seasoning mixture. Repeat the same steps using “her” ingredients.
  2. Place the chicken wings on the air fryer rack. We used the Cuisinart Air Fryer. Set the oven to “Air Fry” mode and 425 degrees. Bake for 15 minutes. Serve with your favorite dipping sauce or as-is. Repeat cooking as necessary if all of the wings can not fit into the first batch.