It's super bowl Sunday. Do you know what that means? Food! If we're being honest with ourselves, commercials and football will always be second and third string to the bevy of incredible dishes available on Super Bowl Sunday. Patriots or Seahawks? If there's no food on the table, it doesn't matter. Don't leave your super bowl guests feeling deflated, give them a table full of 10 of The Best Foodie Blogger Super Bowl Recipes.

i am a food blog's Waffled Donut


Let us tell you about the great day in history where i am a food blog's author, Stephanie, discovered the "wonut". A discovery Indiana Jones could only dream of. This one requires 3 things: a waffle maker, an outlet to plug said waffle maker into, and a box of generic glazed donuts. Life on the other side of the wonut discovery will leave you pondering what life was like before the wonut and how you'll explain this to your grandchildren.


1. A box of generic donuts


"Heat up your waffle maker. Place donut in waffle maker and waffle until waffle is crisp, caramelized and delicious. Enjoy as is or topped with toppings of choice. I topped these ones with vanilla ice cream and raspberries, but during the testing period (read: basically an excuse to eat as many waffled donuts as possible) I ate them plain."

Additional Notes

"I found the best kitchen utensil to place the donut on the waffle machine and take them off were chopsticks. Nice and small and easy to slide under the wonut.

Also, consume your wonut while it’s still warm. If you let it cool to the point at which the sugar cools down completely, you’ll have a tough nut – it’s the nature of hardened caramelized sugar. That being said, the caramelized sugar is HOT, so be careful not to burn the roof of your mouth in your excitement.

Clean-up is annoying, but worth it. It’s easier to clean a waffle iron while hot, using damp paper towels and chopsticks, so you can push the paper towel into all the crevices without burning your fingers."

All recipe content by i am a food blog.

Shutterbean's Babyback Ribs With Espresso Sauce

source: shutterbean.com

Ribs! It's what's for dinner. The Shutterbean blog has combined the magical powers of coffee and bbq to bless every home this Sunday. Tracy Benjamin's blog is about three things: food, photography, and pretty things. Let us be the first to tell you, these ribs are pretty and this recipe will make your guests forget there was ever a football game to begin with. This will be mostly due to your guests being more concerned with instagramming their food, but that's ok because you are the new super bowl mvp for making these ribs.



2 racks baby back ribs (about 4 to 6 ribs per person)

Grey salt

Freshly ground black pepper

Espresso Sauce, recipe follows:

4 tablespoons mashed and minced garlic

4 tablespoons extra-virgin olive oil

1 cup cider vinegar

1/2 cup soy sauce

2 cups ketchup

2 cups honey

Grey salt

2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso)



1. Preheat oven to 325 degrees F. Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.

2. Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.

3. One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.


1. Preheat oven to 325 degrees F. Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup.

2. Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone.

3. One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times.

All recipe content by Shutterbean Blog.

Seven Spoon's Garlic Fries With Mustard and Horseradish Mayonnaise


source: sevenspoons.netsource: sevenspoons.net

When in doubt go with french fries. Specifically speaking, Seven Spoon's garlic fries and this delicious dipping sauce. The greatest use of the potato? Perhaps. The facts are, the average American will consume roughly 30 pounds of fries a year. What better place to start than this?



1/2 cup mayonnaise

2 teaspoons fresh lemon juice, or a good squeeze, optional

1 tablespoon prepared horseradish

2 teaspoons grainy Dijon mustard

1 teaspoon prepared English mustard

Kosher salt and freshly cracked black pepper to taste


Fries (see above)

1-2 cloves garlic, minced

1/4-1/2 teaspoon dried red chili flakes, optional

1/2 cup fresh flat leaf parsley, chopped

Kosher salt to taste


"For the fries, prepare them how you like to - fat, thin, shoestring, chips, whatever (see below for links to recipes). Make enough for the size of your crowd or your appetite. This recipe is for about a standard quantity of fries for 4 people. Any leftover mayonnaise should be refrigerated immediately, and can be used as a sauce, a dip or sandwich spread.

Prepare the mayonnaise first. In a bowl, stir together the first five ingredients. Taste, and adjust for seasoning with kosher salt and freshly-cracked black pepper to taste. If the sauce is to thick, thin with additional lemon juice or some warm water. Cover and refrigerate for at least 30 minutes to allow the flavours to mellow and blend.

When the fries are hot and crisp, toss through with the minced garlic, dried red chili flakes (if using) and almost all of the parsley, reserving some for garnish. Season with kosher salt. Tumble the fries out onto a platter, with the mayonnaise alongside. Sprinkle with the reserved chopped parsley."

Additional Notes

"I used the Cook's Illustrated recipe for these, which use a technique also attributed to Joël Robuchon. You start your potatoes in cold oil, turn the heat to medium-high, then leave them be. Once they start turning golden, you stir the fries about a bit to prevent sticking, then cook until crisp. Details and specifics are available in through the links provided. I had feared that the fries would be greasy, poking at them suspiciously now and again, but they were surprisingly not so. According to the accompanying article, this method yields a result with less oil absorption than traditional double-fry methods."

"Homemade mayonnaise is my preference, but if you are at all unsure on the freshness of your eggs, your favorite store-bought brand is more than fine. If using homemade, less lemon juice might be needed, depending on the recipe."

All recipe content by Seven Spoons.

Love & Lemon's Spicy Black Bean Soup 

source: loveandlemons.comsource: loveandlemons.com

Soup is definitely in the running for the number one comfort food. With a little kick, the award winning work of Love and Lemons has brought a delicious spicy black bean soup to the table. It is believed that American's consume roughly 10 billion bowls of soup each year. It's 2015, why not aim for 11 billion and show 2014 who is boss.


splash of olive or grapeseed oil
2 small shallots, chopped
3 cloves of garlic, roughly chopped
½-1 jalapeño, de-seeded and chopped
4 teaspoons chile powder
3 cups black beans, cooked, drained (reserve a few for garnish)
4 cups low sodium vegetable stock
up to ½ cup water, if necessary for blending consistency
salt, pepper
squeeze of lime
optional: a few pinches of cayenne and/or smoked paprika
serve with (all optional): diced red onion, jalapeño slices, avocado, cilantro, tortillas, sun cheese, salsa, or dried chile salsa


1. Heat oil in a medium-large pot over medium heat. Add the shallots, garlic, jalapeño, a few pinches of salt, and cook until softened.

2.Add the chile powder, stir, then add the black beans and stock. Simmer on low heat for 20 or so minutes.

3.Blend the soup, adding water or more stock if it's too thick.

4. Add a good squeeze of lime, blend again, then taste. Add more salt & spices to your liking. Keep it smooth, or add a few more black beans for texture. Serve with the suggested fixings, or whatever you like!

5. For the sun cheese: Blend all ingredients together. Add more water if necessary to thin. Taste and adjust. Serve on the side, and store the remainder in the fridge.

Additional Notes

*You can sub white wine vinegar (+ a few good pinches of salt), for the umeboshi vinegar - however the ume vinegar brings a nice “umami” flavor that other vinegars don’t. (Find it at whole foods in the asian section or buy it online).

Look for sunflower seeds in the bulk bins that are already hulled. If you can only find skin-on seeds, don't worry about peeling them (it's tedious). It’s creamier with hulled seeds, but will taste fine nonetheless.

All recipe content by Love and Lemons

Bon Appetit's Queso Fundido

source: bonappetit.com

Bon appétit literally means "enjoy your food". If queso is a part of your meal, you can gurantee that "enjoy your food" is already sufficiently implied. Making queso can be both an art and a science thanks to the foodie inspiration of the Bon Appétit team.


1 small tomato, chopped

1 serrano chile, seeded, chopped

2 tablespoons chopped fresh oregano

Kosher salt

8 ounces coarsely grated mild yellow cheddar

8 ounces coarsely grated Monterey Jack

1 tablespoon all-purpose flour

1 4-ounce link fresh chorizo or hot Italian sausage, casing removed

1/2 cup minced onion

1/2 cup lager

Tortilla chips


"Mix tomato, chile, and oregano in a small bowl. Season with salt; let salsa stand for 30 minutes.

Meanwhile, toss both cheeses with flour in a medium bowl. Cook chorizo in a medium saucepan over medium heat, breaking up with a wooden spoon, until it begins to render, about 1 minute. Add onion and continue cooking until chorizo is cooked and onion is soft and translucent, about 5 minutes.

Transfer chorizo mixture to a small bowl; return saucepan to heat. Add beer; simmer, stirring occasionally and scraping up any browned bits. Whisking constantly, add cheese mixture a 1/4-cupful at a time, allowing it to become blended and smooth between additions. Stir in chorizo mixture. DO AHEAD Queso can be made 30 minutes ahead. Let stand at room temperature.

To reheat, warm skillet with queso fundido over medium heat; stir until melted and bubbly. Using a slotted spoon, spoon salsa over queso. Serve in skillet with a basket of tortilla chips on the side."

All recipe content by Bon Appetit

Eat Your World's Kentucky Beer Cheese On Toast

source: eatyourworld.com

This recipe comes from the brilliant minds of the people at Eat Your World. Ironically this recipe is inspired by America's best foodie city: Louisville, Kentucky. Ok, maybe we're a little biased. Either way, this recipe is the key to an onslaught of compliments from your super bowl party attendees.


1 pound sharp cheddar,* grated
3/4 cup dark beer**
1 garlic clove, finely minced
1 Tbsp Dijon mustard
1/2 tsp cayenne
1 Tbsp Worcestershire sauce
Few drops Tabasco sauce
Salt to taste
2 baguettes, thinly sliced


"We used about 8 oz each of white and yellow sharp cheddar; include at least one good-quality brand!

I've seen recipes that advise a cheap beer for this, but it didn't seem right to use the completely flavorless Coors Light someone left in our fridge six months ago. We used Blue Point Winter Ale instead."

1. Using a food processor or hand blender, combine the first seven ingredients and blend until smooth. Season with salt. Ideally the beer cheese rests overnight; there are countless recipes for the stuff, but everyone seems to agree the flavors improve with time.

2. Before serving: Preheat the broiler. Spread the baguette slices with beer cheese and arrange on a baking sheet. Broil the toasts for 2-3 minutes, until the cheese bubbles and is browned around the edges. Serve immediately...with bourbon or beer!

"We also reserved some of the cold beer cheese and served it with crackers. Warming the cheese and putting it on bread mellows the flavors a bit, so it's nice to let others try it bold and cold as well."

All recipe content by Eat Your World.

The Pioneer Woman's Spicy Whiskey BBQ Sliders

source: thepioneerwoman.com

Meet the Spicy Whiskey BBQ Slider. This recipe comes from the culinary genius of The Pioneer Woman. Its hard to go wrong with two of Kentucky's favorites: whiskey and bbq. If you aren't convinced this recipe is a good bet, take it from the The Pioneer Woman herself: "When I took my first bite, I actually heard angels singing."


2 pounds Ground Meat (beef, Bison, Turkey)
Salt And Pepper
4 Tablespoons Butter
1 whole Large Onion, Diced
1/2 cup Whiskey
1 cup Barbecue Sauce
1/4 cup Jarred Jalapeno Slices (more To Taste)
12 whole Slider Buns Or Dinner Rolls, Split


"Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce.

Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.

Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun."

All recipe content by The Pioneer Woman.

The Forest Feast's Hummus-Tomato Deviled Eggs

By Erin Gleeson

Deviled eggs have been a crowd favorite for longer than you might think. A collection of Roman recipes surfaced that has led many to believe that the origination of the deviled eggs can be dated between the fourth and fifth century A.D.. Erin, the great mind behind the Forest Feast, revamps this classic recipe with a twist of mediterranean flare you will not want to miss.

Ingredients and Preparation

1. Scoop the yolks out of 6 halved hard boiled eggs.

2. Mix yolk with:

1 T hummus

1 T mayo

1 T mustard

3. Spoon mixture into egg white halves.

4. Garnish with halved grape tomatoes, paprika, and salt.

All recipe content by The Forest Feast.


Not Without Salt's Maple Bacon Party Mix

source: Nowithoutsalt.com

Bacon is nothing short of America's new sweet heart and one of the primary occupier of the general public's day dreams. Not Without Salt brings a simple yet tasty concoction of party mix and delicious bacon to the table. Bacon is a party in itself. Add party mix and you might be in for the super bowl party of the decade.


2 cups corn chex

2 cups rice chex

2 cups wheat chex

1 cup peanuts, salted and roasted

6 strips bacon, cooked extra crispy and chopped

4 T. butter, melted

4 T. maple syrup

1/4 – 1/2 teaspoon cayenne (depending on how spicy you like it)

1-1 1/2 teaspoons Maldon (any salt will do but if you are using table salt reduce the quantity)


"Combine the cereals, peanuts, and cayenne in a large, microwavable-safe bowl. In a small bowl combine the butter and maple syrup. Add the butter mixture to the cereal and stir very well. Microwave on high for three minutes stirring every minute to prevent the sugars to scorch. Add the bacon and salt. Stir. Let cool. Serve."

All recipe content by Not Without Salt.

What's Cooking Good Looking's Grilled Vegetable Sliders With A Lemon Walnut Pesto


What's cooking good looking? Well let me tell you, living proof that vegetables can be a good thing. No health craze guilt trip here, just an awesome delicious recipe for your super bowl party. What's Cooking Good Looking takes the tasty bite size slider to a place of prominence at your super bowl party.


3-4 of your favorite fresh vegetables (for mine I used an organic red pepper, an eggplant, and a zucchini)
salt & pepper
2 tablespoons of grapeseed oil (or a neutral tasting, high heat oil of your choice)
1 small red onion, chopped
5 multi-grain, or your choice of mini (slider) buns

For the pesto:
1 cup of basil leaves, loosely packed
1 clove of garlic
1/2 cup of walnuts
the juice and zest of one lemon
3 tablespoons of olive oil (plus a little more for toasting the buns)


Lemon walnut pesto:

"To make this pesto, I use the chopping by hand method. You end up with a chunkier, more flavorful pesto that goes well on the sliders. Feel free to use a food processor if you prefer.

Start by roughly chopping the basil. Then add in the garlic and continue to chop. Then add in the walnuts and keep chopping until all of the ingredient are very finely chopped and are the consistency of a paste.

Place the mixture into a small bowl and add the lemon juice, zest and the olive oil and whisk together. Cover and set aside until you're ready to assemble the sliders.

Prepare and cook the vegetables:

Depending on what vegetables you are using, you'll want to prepare them by de-seeding, and slicing into think slices. Season with salt and pepper.

Using a grill pan (or a cast iron pan if you do not have a grill pan), heat up a tablespoon of grapeseed oil over medium heat and then add the vegetables. You want to cook them for about 10 minutes on each side. Once they're browned on each side, remove and set aside.

Then, cook the onions. Add the remaining tablespoon of grapeseed oil and cook the onions over medium heat until they begin to brown. Remove and set aside with the vegetables.

Assemble the sliders:

If you would like to toast the buns (I prefer them to be a little toasted), brush the insides with a little olive oil, and place them oil side down onto a pan and cook them for 5-7 minutes over medium heat, or until the edges begin to brown.

Then, assemble the sliders by slicing and stacking the vegetables so they fit nicely onto the bun. Top off with the onions, and spread the pesto on the top bun. Continue until all of the sliders are assembled."