Recipe for a sizzling Superbowl Party

As a British transplant and a non-sporty one at that, the Superbowl is a way for me to marker the middle of the Winter, brush up on who has the biggest advertising budgets and indulge in some of my favorite comfort foods. Lucky for me, this year I got to celebrate with 21 of my favorite coworkers with a branded potluck.

Here’s how it worked – with many of our clients being from the food and beverage sector, we planned a menu that featured as many of the brands we work on as possible. And fortunately for us they are all delicious & perfect for game time! So last Friday our new kitchen and event space saw a frenzy of activity with the Smith Design team gathered to sample a host of food that we had all made and which we had all had a hand in branding along the way.

Here are some out takes from our fabulous branded Superbowl Party, what we cooked and devoured, & a few recipes!

Thanks to our wonderful food & beverage clients for giving us the opportunity to help brand your products over the years!

Director of Visual Strategy
Jane Sayer, Director of Visual Strategy

GOE FarmRich-Hormelburit SeaPak

Angel Hair with Broccoli Rabe, Garlic and Olive Oil

Deboles

Serves 4

Ingredients:

8 oz package of DeBoles Rice Angel Hair Pasta
½ cup extra virgin olive oil
4 garlic cloves, thickly sliced
1 teaspoon of hot red pepper flakes
2 bunches broccoli rabe, cleaned and cut into 2 inch lengths
½ cup of freshly grated Parmesan cheese
Hain Sea Salt and coarse ground black pepper

Directions:

  1. Cook pasta according to package directions. Drain, reserving 1 cup of cooking liquid.
  2. In a large skillet, heat oil over a medium heat. Add the garlic and cook until golden, about 3-4 minutes.
  3. Add the red pepper flakes and cook for another 30 seconds.
  4. Add the broccoli rabe, season with salt and pepper; stir to coat the broccoli rabe.
  5. Add ½ cup of cooking water and cover. Cook for 5 minutes, stirring occasionally until broccoli rabe is tender.
  6. Add an additional ½ cup of the cooking water. Add drained pasta, toss to coat evenly, cover and cook 1 minute longer.
  7. Divide pasta between four bowls. Sprinkle generously with cheese and serve immediately.

 

Chicken Enchiladas

lasagna
2 TABLESPOONS VEGETABLE OIL
1 SMALL WHITE ONION, PEELED AND DICED
1.5 POUNDS BONELESS SKINLESS CHICKEN BREASTS, DICED INTO SMALL 1/2-INCH PIECES
1 (4-OUNCE) CAN ORTEGA DICED GREEN CHILES
1 (15.5 OUNCE) CAN BLACK BEANS, RINSED AND DRAINED
8 LARGE ORTEGA FLOUR TORTILLAS
3 CUPS MEXICAN-BLEND SHREDDED CHEESE
1 CAN ENCHILADA SAUCE
(OPTIONAL: 1/4 CUP CHOPPED FRESH CILANTRO)
DIRECTIONS:
Preheat oven to 350 degrees f. Prepare your enchilada sauce, if making homemade.
In large skillet, heat oil over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with salt and pepper.Saute for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.
Remove from heat and set aside.To assemble the enchiladas, set up an assembly line including: Tortillas, enchilada sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining ingredients. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining shredded cheese.Bake uncovered for 20 minutes. Remove from oven and serve immediately,
garnished with chopped fresh cilantro if desired.

 

Phyllo Antipasto Cups

burit
1 BOX MINI FILLO SHELLS
1/2 STICK OF SALAMI, MINCED
1/2 PEPPERONI, MINCED
3 PIECES QUARTERED ARTICHOKE HEARTS, MINCED
ROASTED RED PEPPER SLICE, DICED
1/2 GREEN PEPPER, FINELY DICED
1/4 CUP OLIVES, MINCED
4 OZ. SHARP PROVOLONE, CUT INTO SMALL CUBES
2 TABLESPOONS PARSELY, FINELY CHOPPED, DIVIDED
SPLASH OF BALSAMIC VINEGAR
1 TSP OF OLIVE OIL

Instrutions:
Mix above ingredients in a bowl.
Save 1 tablespoon of parsely for garnish.
Carefully fill the phyllo cups.
Garnish!

Skippy® Truffle Cookies

Skippy

Here’s a very simple cookie recipe for all of the peanut butter lovers out there! I made these twice for my kids this summer and all of their friends loved them too!! 
1 cup Skippy® creamy peanut butter (we used Natural but picture shows Creamy)
1 cup. light brown sugar, firmly packed 
1 large egg 
1 tsp. baking soda 
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. In a small bowl, with a wooden spoon, combine 
all ingredients except chocolate chips until blended. Stir in chocolate 
chips just until combined. On ungreased baking sheets, using slightly 
rounded teaspoonfuls, drop dough 2 inches apart. (Do not flatten.) Bake 9 
minutes or until cookies are puffed and golden. (Cookies will be very soft.) 
Place baking sheets on a wire rack and let stand for 5 minutes. Remove 
cookies from sheets and cool completely.

 

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