As the More is More Mom®, I’m all about………more reasons to celebrate! Even though our Chicago Bears didn’t make it to the Super Bowl, we can still enjoy a feast this Sunday with family and friends. While I might not be a huge football fanatic (I hardly know a first down from a touchdown), I do know that everybody likes to nibble and nosh.
My ever indulgent family didn’t bat an eye as I set up a Super Bowl Buffet fit for a Skybox Wednesday, on our Snow Day, especially when they heard what was on the menu;
Chopped Salad (well, the kids could have done without that)
Chicken Wings
Sliders
Potato Skins
Quesadillas
Parties are meant to be inspired, and since more of everything is always better, I always want my guests to feel extra special. For a super quick centerpiece, I gathered a bundle of rooter poms (I stock pile everything. These are leftovers from various Our Lady of Perpetual Donations celebrations over the years.) and placed them in a vase like a bouquet of flowers.
To coordinate with my poms, I chose a bright blue table cloth and topped that with a square of AstroTurf (I hoard a variety of strange items, a few pieces of Astro Turf, in various sizes, amongst them). Anchoring the buffet are my two gigantic hurricanes, flanked by chunky hammered silver pedestal candle holders. They make quite a statement. Another smaller hurricane, filled with mini footballs, completes my festive decorations.
Serving pieces are another important consideration. For a more user friendly and interesting display I like to offer my tasty morsels at varying heights. The casual rattan of my square pedestal basket is the perfect height for snagging sliders, while the two tier silver piece is a delightful way to offer dessert.
Chopped Salad (Just as good as Portillo’s):
Serves 6
Salad:
2 boneless, skinless chicken breasts, cooked and chopped
6 oz of small uncooked pasta, such as Ditalini (though Elbow Macaroni worked just fine) cooked according to directions, drained and set aside
1 head of iceberg lettuce, cored and chopped
½ cup red pepper, diced
½ cup cucumber, peeled and diced
½ cup tomato, diced
6 slices of bacon chopped
½ cup jicama, peeled and diced, optional
In a sauce pan, cover the chicken breasts with water
Bring to a simmer over medium-high heat, reducing the heat to low
Cook for another 15 minutes, to ensure that the chicken is cooked completely through
Cool and chop
In a large bowl, combine;
Chicken
Pasta
Lettuce
Red pepper
Cucumber
Tomato
Bacon
Refrigerate until ready to serve
Salad Dressing:
2 Tbsp red wine vinegar
1 Tbsp lemon juice
2 tsp Dijon mustard
2 Tbsp finely chopped shallot
2 Tbsp fresh, chopped parsley
6 Tbsp olive oil
Salt and pepper to taste
Combine;
Vinegar
Lemon juice
Dijon mustard
Shallot
Parsley
Olive oil
Store in a re-sealable container
Toss the salad with the dressing when ready to serve
Chicken Wings:
1 – 5lb bag of frozen, party wings (defrost to marinade overnight)
16 oz of prepared Italian salad dressing
1 cup hot sauce (more if you like it really hot)
1 tsp cayenne pepper (more for extra kick)
4 Tbsp melted butter (for basting)
In a bowl, combine;
Italian dressing
Hot sauce
Cayenne pepper
Mix, reserving ¾ cup of marinade for basting
You know of my obsession with Zip-loc Baggies. Place defrosted chicken party wings in a baggie, add marinade and chill overnight.
When you are ready to serve, Pre-heat the grill to medium heat
In a single layer, place chicken on the grill
Cook for about 4-5 minutes and turn
Melt butter, and add to reserved marinade
Baste the chicken while it cooks for the last 4-5 minutes
If you prefer, baste some wings with BBQ sauce
Serve with celery sticks and blue cheese or ranch dressing
Sliders:
I don’t know what it is about mini-burgers, but everybody LOVES ‘em!
I have a mini-burger press (which is too darn cute) but you can make these patties by hand. Roll the ground beef in the palm of your hands, about the size of a meatball and then squash into shape. Shape the burgers evenly, sprinkling on a little seasoning. I like Lawry’s Season Salt.
You can prep these the night before. I line a storage container with wax paper, so the burgers don’t stick together.
1 lb of ground beef (not too lean) makes approximately 8 mini-burgers
Small dinner rolls, like Pepperidge Farm (they are the perfect slider bun size), sliced
Cherry tomatoes, sliced
Baby dill pickles, sliced
Cheese, one slice quartered works beautifully
Condiments of your choice
Cook to desired doneness
Place burgers on buns and enjoy
Cheesy Potato Skins:
Each baked potato will be sliced into 8 wedges
4 cups of grated cheddar cheese (or whatever kind of cheese your guests favor)
Pre-heat oven to 350°
Poke a hole into each potato
Bake potatoes for about 1 ½ hours, until they are nice and soft
Cool until easy to work with
Slice each potato lengthwise
For removing the pulp, I run a sharp knife around the edge of the potato and then score it in the center, making it easy to get the pulp out. Be sure to leave some potato on the skin.
Slice each half lengthwise again
Slice in half again, in the opposite direction
Arrange evenly on a foil lined baking sheet
Refrigerate until ready to use
Pre-heat oven to 425°
Lightly brush skins with olive oil
Cook for approximately 30 minutes
Sprinkle the skins with grated cheese and cook for another 7-10 minutes
Place on a platter and serve
Quesadillas:
Makes 9 triangular servings
3 large flour tortillas
3 Tbsp melted butter
Filling:
4 cups of shredded cheese (cheddar or Monterey Jack work nicely)
12 slices of crispy cooked bacon, chopped
1 large tomato, chopped
6 pickled jalapeno peppers, finely chopped
2 tsp cumin
(and whatever else you like in your Quesadilla….cooked chicken, scallions, black olive)
Mix together
2 cups of salsa (prepared is fine, but I prefer that which is made at my grocers deli if I’m not making mine from scratch)
Pickled Jalapeno Peppers for garnish
Preheat oven to 425°
Line 2 baking sheets with aluminum foil
Butter one side of each tortilla, placing buttered side down on baking sheet
Place 1/3 of filling on one side of each tortilla
Fold over the other side of the tortilla to make a sandwich
Cook for 10 minutes, until shell gets a little crispy
Flip over and cook for another 10 minutes
Remove and cool until easy to handle
Cut each tortilla into three pie shaped pieces
Top with salsa and pickled jalapeno pepper
Serve
More team spirit, more family celebrations, more delicious buffet dinners…..
More is More Mom 
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