What are you doing on Sunday?  If you are like the rest of the United States, you will be eating & watching football.  Did you realize that Super Bowl Sunday is a “de facto” American holiday & the 2nd largest day for food consumption in the USA?  Yep… 2nd only to Thanksgiving.

Here is my menu – No buckets of wings or pizza delivery at MY Super Bowl party:

Smoked Salmon Apple-tizers

Chicken Caesar Salad Wraps

Filet Sliders with Carmelized Onions & Chef Concetta’s Gorgonzola Dip

Garden Cut Guacamole & Salsa with Matilda Tortilla Chips

Sea Salt Caramel Apples

Agave Nectar Chocolate Cake

I was going to make mini cheeseburger sliders, but I saw today that Marsh has whole beef tenderloins on sale, so we’re going to jazz it up & do filet sliders.  Chip won’t complain.  If you don’t want to spend the money on the tenderloin (I get it… our childcare costs more than the mortgage, too!)  just substitute hamburger.  You can still jazz it up with the caramelized onions & gorgonzola!  And you’re still cooler than the PTA moms who are always volunteering in your child’s classroom while you are busy at work.  Win-win.

My recipes follow & now you can recreate components of my menu for your party.  I’ll post pictures on Monday!  If you make anything, please share pictures on my Facebook page!

Smoked Salmon Apple-tizers

Recipe posted HERE on blog

Chicken Caesar Salad Wraps – make-ahead friendly!

Dole Hearts of Romaine Salad Mix

Fresh Parmesan Cheese

Grilled Chicken Breast, cubed

Bolthouse Farms Caesar Dressing

Roasted Sunflower Seeds

12” sundried tomato El Popo Wrap

Lay the tortilla flat on your surface; fill it with the lettuce, cheese, chicken breast & sunflower seeds.  Wrap – Cut at a Bias – Use some party picks to hold the wrap shut in place.  Serve dressing on side.

Filet Sliders

Whole Beef Tenderloin

Hawaiian Rolls or Slider Buns of your choice

Dijon Mustard

Salt & Pepper

Allow Beef to sit on counter & come to room temperature before you roast it.  Rub a very small amount of Dijon mustard over the tenderloin & season liberally with salt and pepper.  Roast at 400 degrees for 40 minutes, or until the internal temperature reaches 140 F (should result in a nice medium).  Remove tenderloin from oven, cover loosely with foil & allow it to rest 10-15 minutes before carving.  Slice into medallions at your preferred thickness.  I’m married to the biggest carnivore in the 317, so I cut ‘em thick.  At least ¾”  Place on the slider roll & top with Caramelized Onions & Chef Concetta’s Gorgonzola Dip.

Chef Concetta’s Easy Caramelized Onions

2 Sliced Yellow Onions

1 T Olive Oil

1 T unsalted butter

2 tsp sugar

Salt & Pepper

Heat olive oil & butter in large sauté pan over medium-high heat.  Add onions and cook until starting to soften, stirring constantly, about 8 minutes.  Add the sugar, salt & pepper.  Reduce heat to medium & cook until they are a deep brown color, about 20 minutes.

Chef Concetta’s Gorgonzola Dip – make ahead friendly!

8os crumbled gorgonzola cheese

2 cloves chopped garlic

¼ cup minced scallion

½ cup mayonnaise

1 cup sour cream

Salt & Pepper

Place gorgonzola, mayo, sour cream & garlic in a food processor & blend until smooth.  Season with salt & pepper.  Place mixture in bowl.  Stir in the minced scallions.  Cover & place in refrigerator.  Serve Chilled as a Dip or Condiment.

Garden Cut Guacamole & Matilda Chips

Recipe posted HERE on Garden Cut website

If you are going to make a great dip – don’t dumb it down with a sub-par chip.  Matildas are the best tortilla chip on the market.  They are made in Chi-town & offer a true taste of authenticity!

Sea Salt Caramel Apples – make ahead friendly!

Recipe posted HERE on blog

 

Agave Nectar Chocolate Cake  – make ahead friendly!

2 ¼ cups flour

2/3 cup cocoa powder

1 tsp salt

1 tsp baking soda

½ cup butter

½ cup brown sugar

3 large eggs

1 cup agave nectar

1 tsp vanilla extract

¼ tsp chipotle or cayenne pepper

1/8 tsp cinnamon

¾ cup sour cream

¼ cup milk

 Preheat oven to 350F.  Grease & flour two 9-inch round pans (line them with parchment paper if you have it).

Sift together flour, cocoa, salt, pepper, cinnamon & baking soda.

Cream together butter & brown sugar.  Beat in eggs, agave syrup & vanilla extract.  Slowly stir in some of the flour mixture.  Add sour cream.  Stir in some more of the flour mixture.  Add milk.  Stir in the remaining flour mixture.  Mix until combined.  Divide evenly into the greased pans.

Bake for 22-26 minutes, being careful to not over bake.  Invert pan onto wire cooling rack & allow cake to cool completely. Level the cake layers & top with this frosting.

What is Agave Nectar?  It’s a sweet syrup made from the Blue Agave plant.  Agave Nectar’s glycemic index rating falls between 11 and 30. White sugar has a glycemic index rating of 80.  This means Agave Nectar is WAY less likely to raise blood sugar or trigger the body’s fat storage mechanisms.  It’s become so mainstream – you should be able to find it easily!  I purchase my agave nectar at Kroger in the natural foods section.

Enjoy the game.  I can’t wait to watch my hometown be in the spotlight.  Indy is pretty much the best place in the world.  So proud to be a Hoosier!  Go Giants… we can’t have Tom Brady winning in the house that Peyton built!

xoxo Produce Mom

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4 thoughts on “Recipes for The Produce Mom's XLVI Party… Where the Cook is the MVP.”

  1. ok seriously your site is my new favorite thing to read!! I love all the recipes and seriously I have lived in INDY all my 37 years and love all the new places you are shouting about!! Fantastic and thank you!!! Trying the Sliders this week!!

    1. Erica! THANK YOU! SO MUCH! The Sliders were a HUGE hit at my party & I got 3 emails from people saying they were recreating the same menu for their party. 🙂 Hang on, girl, because we are just getting started! I really appreciate your support!
      xoxoxoxo

  2. I made the sliders tonight, holy moses your a like the best thing EVER!!! My kiddos even loved them, my husband thinks I am a genius!! Thank you Thank you!! We are heading to the Goose Market on Friday so excited!! Keep them coming!!

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