Super Eats, Super Recipes, Super BOWL!

I think the title pretty much sums it up – what a GREAT day of food this has been (and will continue to be!)

Lunch at my parent’s house was ah-mazing, per usual! (spoon says hello )

On the menu: Blackened Chicken with Mango Avocado Salsa and Roasted Asparagus. Tropical, special and truly a sweet experience in the middle of such a snowy day!

The star was this mango avocado salsa. Use your imagination to join me! Mango, avocado, red pepper, oranges, cilantro, cumin and olive oil.

Piled high on perfectly seasoned blackened chicken and roasted asparagus. Oh man, we gobbled! I proceeded to gobble several spoonfuls of this salsa post lunch, as well. It was SO good!

For dessert, I had a sliver of Walnut Apple Pie.

The filling was a little soggy, but the crust was totally legit. Do you like pie crust?

I only had a small piece because I am saving my appetite for the Super Bowl party Ben and I are heading to in a little bit!!! Our contributions:

Ben took the lead in this one. How cute is he?!

Deli corned beef, smeared with onion & chive cream cheese, then rolled with a dill pickle and sliced. A tad on the messy and time consuming side to make, but sooo much fun to pop and devour.

We were just going to make Creamy Pickle Dip – pickle bites’ easier-to-make dip cousin – but at the last minute Ben decided he wanted to make the real thing. Whichever!

Ingredients:

1 lb fettuccini

1/2 bottle Zesty Italian dressing (or one small bottle)

1/2 bottle McCormick Salad Supreme seasoning

1 cucumber, seeded & chopped

1 small package pepperoni

3 Roma tomatoes, seeded & chopped

1 small can sliced olives, drained

Directions:

1. Cook fettuccini, drain and rinse under cold water until cool.

2. Combine all other ingredients, mix and chill until service!

This pasta salad is called “Grandpa’s Pasta Salad” because it was his favorite. I can’t remember a time visiting my Grandma & Grandpa’s when we didn’t have it!

I think what makes it stand out from other pasta salads is this Salad Supreme seasoning. 

It’s got a mixture of cheeses, spices & what not – and is SO YUMMY!

I LIVE for this pasta salad – it is truly unique and the only pasta salad I’ll eat!

O.M.G.!

Take everyone’s childhood favorite – rice krispie treats – and kick it up a few thousand notches with the addition of browned butter & sea salt!

From Smitten Kitchen.

Ingredients:

1 stick butter

10.5 oz mini marshmallows

heaping 1/4 teaspoon sea salt

6 cups crispy rice cereal

Directions:

1. Melt butter in a large pan over medium heat. Butter will froth, then turn a nutty brown color. Watch your butter and stir frequently until browned – it will go from brown to burnt in about 5 seconds!

2. Take butter off the heat, add marshmallows and salt, then stir until smooth.

3. Stir in crispy rice cereal and mix until combined. Pour and press firmly in a non-stick sprayed 8×8 glass pan.

4. Allow to cool (if you can wait that long!) and cut.

These will literally blow.your.mind. I first had them when I was in New York last month and the photographers assistant brought them in to share. We bonded over a mutual adoration for Smitten Kitchen and I havn’t been able to stop thinking about them since! I guarantee you will never make your standard rice krispie treat after trying these – they are the KING of Krispies!!

Ok, time to pack up the grub and get going – we’ve got a partay to attend!

Goodnight and good eats!

~~~~~

What’s the yummiest, tastiest, most memorable thing you’ve eaten recently?

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