Getting Ready for the Big Game


Super Bowl Sunday, the big game draws near!

Not a football fan you say? No worries, have no fear!

It becomes so very obvious as you browse through ads and stores 

Whether you’re a football fan or not, it’s the food that really scores! 

I have a confession to make, if truth were to be told  

I’m not a fan of the game myself but on the food fest, I am sold!
Please don’t misunderstand, mindless eating I wouldn’t suggest.

No, you have to watch the commercials, they really are the best! 

So join me in the kitchen as we plan our Super Bowl dinner 

No matter what teams are playing, what you serve will be the winner

        I have thought long and hard about what to serve on Super Bowl  Sunday. There are a number of criteria that the food has to meet if it wants to make the cut!

  • It has to taste great, first and foremost whatever you choose to serve has to score big in the taste department.
  • It has to be something that you can make ahead of time and either keep warm or easily reheat.
  • It has to be hearty fare that will satisfy the men in your group.
  • Final criteria for this house: it has to be real food, not just chips and dip!

       Okay so after much thought I decided to go with two classics ; ribs and chili. They are both a huge hit with the family, they are hardy and stick to the ribs (pardon the pun!) They can be fixed ahead of time so I’m not stuck in the kitchen during the commercials…. eh, I mean game 🙂 and finally they are real food and fairly healthy. I have to say that I had never cared for ground turkey before but when I saw this coarse ground turkey from Adams Fairacre Farms I knew I wanted to try it in chili. With all of the spices you really can’t tell the difference!

 Touchdown Chili

Serves 6-8Edited-1220151

2 pounds ground chuck, (or if you want to be righteous you can use ground turkey)

1 large onion chopped (I like a sweet onion like Vidalia)

4 cloves minced garlic

2 jalapeño peppers seeded and chopped

1 teaspoon each of salt and pepper

2 teaspoons cumin

1 teaspoon sugar

1 teaspoon smoked paprika ( if you don’t have smoked paprika use regular paprika and increase liquid smoke to 1 teaspoon )

1 teaspoon unsweetened cocoa powder

2 tablespoons chili powder

½ teaspoon liquid smoke

1 tablespoon hot sauce ( you can add more or less depending on how spicy you like it)

1 28 oz. can crushed tomatoes plus a can full of water

1 6 oz. can tomato paste

1- 2 cans of kidney beans 16 oz.size ( I use 1 can but if you prefer more beans you can use 2, drained and rinsed)

Oil for frying

shredded cheddar cheese, sour cream or Greek yogurt, and minced red onion for topping

      Heat a large skillet over med-high heat and add a few tablespoons of oil and the ground turkey or beef, I used ground turkey.  

     (Yes I am still trying to be righteous but in this recipe it isn’t even noticeable. If you are fortunate enough to live within driving distance of Adam’s Fairacre Farms grocery stores their ground turkey is the absolute best! It is coarse ground which gives chili the meaty texture that you want. They have locations in Poughkeepsie, Kingston, Newburgh and Wappingers. If you don’t live near one of their locations you can ask the butcher at your grocery store or market to coarse grind your choice of meat.)

     Cook stirring and breaking up with a wooden spoon until meat is no longer pink. Drain meat in a colander over a bowl to get rid of excess grease. Return the same unwashed skillet to stove adding enough oil to cover bottom of pan and heat over med-high heat. Stir in chopped onion and chopped jalapeño pepper and cook until both are soft, about 3-4 minutes. Add in minced garlic and the tomato paste, stir and cook for 1-2 minutes. Add the crushed tomatoes plus the can full of water. Stir in the seasonings and drained beans. At this point you can transfer mixture to a Dutch oven or slow cooker. Add in the meat, bring to a bowl over medium heat and then cover and reduce heat to simmer and cook for an hour. If using a slow cooker cook for 6-7 hours on low or 3-4 on high. Serve with desired toppings, I like minced red onion, shredded cheddar cheese and a dollop of sour cream or Greek yogurt. Serve with tortilla chips for dipping.



 Super Bowl Worthy RibsEdited-0976

2 lbs. pork ribs

½ cup of your favorite dry rub, ( I used Historic Lynchburg Tennessee Whiskey Barbecue Seasoning and Rub which I bought at Adams Fairacre Farms in Newburgh, NY.)

1 and ½ cups Sweet Baby Rays Barbecue Sauce ( I really like this sauce, it’s every bit as good as some of the expensive gourmet brands. You could pay more but why would you? )

Place ribs in a Pyrex storage dish and brush both sides of ribs with dry rub. Cover dish and refrigerate for at least two hours. Remove from refrigerator and let ribs come to room temperature. Place ribs in a baking pan lined with aluminum foil which has been sprayed with nonstick spray. Cover pan tightly with aluminum foil and place in pre-heated 300 degree oven. Bake for 3 hours. Remove pan from oven, uncover and drain liquid from pan. Brush ribs with barbecue sauce on all sides. Return ribs to oven and bake an additional hour or until ribs are tender and well browned. Get the napkins ready and dig in!



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