Social media feeds are filling up with easy, festive foods to eat on Super Bowl Sunday.
From chips and layered dips to chicken wings, there's a winning recipe for every type of football fan.
MacKenzie Smith, food blogger and creator of GrilledCheeseSocial, shared her simple recipe inspired by the one served at a popular Williamsburg restaurant, The Commodore. Bonus, she told "GMA" it takes under five minutes with just four ingredients.
"You’ll love it," she said. "It’s a killer queso dip."
Ingredients
12 oz white Velveeta
1 4oz can diced green hatch chiles
1-2 tbsp pickled jalapenos
1/3 cup whole milk
Directions
Add all ingredients to a microwave safe bowl and microwave in 1 minute increments, stirring every min, until it’s smooth and creamy!
Serve with tortilla chips and enjoy!
You can also just throw everything into a crockpot and that works too.
Natalya Drozhzhin, recipe developer and founder of Momsdish, shared a few of her favorite recipes with "Good Morning America" to get fans ready for the big game.
Servings: 6
Ingredients
12 jalapenos
4 ounces cream cheese, softened at room temperature
1/2 cup cheddar cheese
1 pound bacon (12 slices)
1/2 teaspoon garlic parsley salt, adjust to taste
Instructions
In a medium bowl, combine cream cheese, garlic parsley salt and cheddar cheese.
Slice jalapeños in the center and clean out the seeds and membranes with a spoon or a gloved hand.
Fill each jalapeño halve with the cream cheese filling. Wrap it tightly with bacon.
Place poppers in an air fryer basket in one, single layer. Air fry at 390 degrees for 10-12 minutes or until the bacon is golden and crispy.
Servings: 4
Ingredients
4 medium russet potatoes
1 tablespoon garlic parsley salt (adjust to taste)
1/4 teaspoon smoked paprika
1/2 tablespoon olive oil
Instructions
Cut potatoes into 6 to 8 wedges and soak them in cold water for 15 minutes in a large bowl. Using a paper towel to pat the potatoes dry.
Season potato wedges with garlic parsley salt, paprika and oil. Toss to ensure that each wedge is evenly coated.
Spray basket with oil. Place seasoned wedges in an air fryer basket. Air fry at 400 degrees for about 15 minutes. Halfway through, toss the potatoes to ensure the other side gets crispy.
Serve potato wedges right away.
Servings: 4
Ingredients
3 medium zucchini
1 teaspoon salt adjust to taste
1 teaspoon pepper adjust to taste
1 tablespoon Italian seasoning
1/2 cup flour
2 large eggs
1 cup bread crumbs panko or Italian bread crumbs
1/3 cup parmesan cheese
1 teaspoon spray oil
Instructions
On a large plate, combine flour, salt, pepper, and Italian seasoning. In a separate, small bowl, whisk eggs together and set aside. In a separate bowl, combine bread crumbs with parmesan cheese.
Cut zucchini into 1/4-inch thick rings. Dip each round into the flour mixture, followed by the egg mixture and panko/parmesan bread crumbs.
Coat the air-fryer basket with cooking spray and place zucchini into the basket in a single layer. Spray the zucchini chip tops with a light coat of cooking spray.
Air fry at 400 degrees for 5 minutes. Turn zucchini over and air fry for 5 more minutes, or until golden brown.
Servings: 12
Ingredients
24 ounces chili sauce (Heinz brand recommended)
2 cups grape jelly
2 pounds frozen meatballs
Instructions
In a large mixing bowl, whisk together grape jelly and chili sauce.
Place meatballs into an oven-safe heavy cast iron pot (Dutch oven recommended) with a lid. Cover them with the grape jelly and chili sauce mixture.
Cover the pot with the lid and place into the oven. Cook for 30 minutes at 300 degrees.
Remove the meatballs from the oven. Serve and enjoy!
Recipes above reprinted courtesy of Momsdish.
Plant-based food blogger, podcast host and recipe developer Carleigh Bodrug shared a few easy non-dairy and meat free options for some game day favorites from her debut cookbook "PlantYou."
"Vegans, plant-based eaters and lactose intolerant friends rejoice. You don't have to skip out on your favorite comfort foods this Super Bowl Sunday with these mouthwatering plant-based bites," Bodrug told "GMA" of her plant-filled feast. "We promise, you won't miss the meat!"
Ingredients
2 (20-ounce) cans young green jackfruit (about 3 cups), in brine or water, not syrup 1 medium-size yellow onion, diced
4 garlic cloves, minced
1 cup Smokin’ BBQ Sauce
4 vegan whole wheat burger buns
Directions
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Drain and rinse the jackfruit. Lay the jackfruit on a cutting board and dry it well with a clean cloth or paper towel.
Once dry, slice the jackfruit with a knife until it has a shredded consistency.
Place the jackfruit in a bowl along with the onion, garlic, and three quarters cup of the barbecue sauce. Mix until well combined.
Spread the jackfruit on the prepared baking sheet and bake for 35 minutes.
Remove from the oven and brush with the remaining a quarter cup of barbecue sauce. Bake for an additional 10 minutes, or until slightly crisped.
Serve in a bun with your desired burger toppings, or as a taco filling.
Makes: 4 servings (8 wings per serving, depending on your florets) Cook Time: 25 minutes
Ingredients
4 cups vegetable broth
1 medium-size head cauliflower, broken into about 32 florets
16 rice paper wraps
3/4 cup red hot sauce
Directions
Bring the vegetable broth to a boil in a large saucepan over medium heat. Drop in five cauliflower florets at a time, and parboil for 1 minute per batch, removing with a slotted spoon. Repeat until all florets have been parboiled. Allow them to cool for 5 minutes until they can be safely handled.
Take the pot off the heat and allow to cool slightly. Slice the rice paper wraps in half with a pair of kitchen scissors, and dip them into the broth for about 10 seconds, or until softened.
Wrap an individual rice paper half over each of the cauliflower florets until they are covered completely. Place on a baking sheet and broil at 500 degrees in the middle rack for 8 minutes, watching and turning about every 2 minutes as they brown.
Once lightly crisped, remove from the oven and allow to cool for 10 minutes before tossing in the hot sauce, or your preferred sauce of choice. Enjoy immediately.
Makes: 4 to 6 servings
Ingredients
1 medium-size yellow onion, diced
4 garlic cloves, peeled and minced
2 (28-ounce) cans crushed tomatoes (about 6 cups), with liquid
1 (15-ounce) can red kidney beans (about 1 1/2 cups), drained and rinsed
1 (15-ounce) can white navy beans (about 1 1/2 cups), drained and rinsed
1 cup vegetable broth
1 sweet potato, chopped into 1-inch cubes
2 green bell peppers, seeded and chopped
1 cup cremini mushrooms, minced in a food processor
1/4 cup almond butter
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon salt, or to taste
Directions
Combine the onion and garlic with 2 tablespoons of water in a large saucepan. Sauté over medium heat until the onion becomes translucent, 2 to 3 minutes.
Add all the remaining ingredients to the pot and bring to a boil. Cover and simmer for 35 minutes, or until the sweet potato is fork-tender. Taste and adjust the seasonings as needed. If you would like a thicker consistency, blend a portion of the chili using an immersion blender.
Garnish with fresh cilantro and coconut yogurt as desired.
An earlier version of this story was initially published on Feb. 10, 2022.