Super Bowl parties can create some anxiety for carnivores. The food tables are usually filled with potluck items full of sugar or mystery recipes leaving us puzzled on what we might be eating. Below are some recipes you can use for your party or take to your potluck.
To set the table, these recipes are based on meat, egg, dairy, and seasonings.
Charcuterie Board
These meat and cheese boards have become increasingly popular this year with the creative designs of boards with cheeky sayings. This is a simple and quick item that is always a fan favorite.
Ingredients
1 - 4 Selections of cut cheese
1 - 4 Selections of cut sausage
1 - 4 Selections of sliced deli meats
Directions
1. Cut the cheese if you bought blocks
2. Cut the sausage into slices
3. Have fun laying everything out on the board
Baked Hot Wings
I use the baked version to allow me time to work on the other items I am preparing. I serve these wings with blue cheese and ranch dressing for dipping.
Ingredients
1 Lbs Chicken wings
Salt and pepper
Tony Chachere’s Creole Seasoning
1 Stick Butter
1 Cup Frank’s Red Hot
Directions
1. Preheat oven to 400 degrees
2. Spread out the chicken wings on a lined baking sheet
3. Salt and pepper to preference
4. Add Tony Chachere’s Creole Seasoning to preference
5. Place baking sheet of chicken wings in the oven for 40 minutes
6. Check wings to ensure they are fully cooked
7. If you like an extra crispy skin (I do) turn the oven down to 170 and leave the wings in for another 20 minutes. Check on them every 10 minutes.
8. Melt the stick of butter
9. Combine the melted butter and Frank’s Red Hot in a large bowl
10. Once you have removed the wings from the oven use tongs to dip each one in the butter and hot sauce mixture.
11. Serve as is or with your favorite dressing as a dip.
Deviled Eggs
Another fan favorite at large events. There are many creative various on this dish. I keep it simple and carnivore friendly.
Ingredients
12 Eggs
½ Cup Mayonnaise
¼ Cup Yellow mustard
Tony Chachere’s Creole Seasoning
Directions
1. Place twelve eggs in a pot large enough to allow the eggs to lay across the bottom.
2. Add water to cover over about two inches higher than the top of the eggs.
3. Bring water to a boil.
4. Once water is boiling remove pot from heat and set a timer for 12 minutes.
5. Drain the water from the pot and cool the eggs by running cold water or putting them in an ice bath.
6. Peel the shells off and rinse to remove any small pieces
7. Cut the eggs in half and remove the yolk setting them aside in a large bowl
8. Once all yolks have been removed from the whites add the mayonnaise and yellow mustard to egg yolks and mix.
9. Add mayonnaise and yellow mustard if mixture is not wet enough and easy to spoon out of the bowl.
10. Fill the egg whites with the egg yolk mixture.
11. Sprinkle Tony Chachere’s Creole Season to the top and serve
Meat Balls
I enjoy this recipe because I can make them the day before and then put them in the crockpot a couple of hours before guests arrive and they are ready to eat by kick-off.
Ingredients
2 Lbs Ground Beef
Salt and pepper
½ Cup Pork rind crumbs (I prefer the Hot N Spicy)
2 Large eggs
½ Cup Shredded cheddar cheese
Directions
1. Preheat oven to 450 degrees
2. Put the ground beef in a large bowl and season with salt and pepper
3. Add the pork rind crumbs, two large eggs, and the shredded cheddar cheese
4. Fully mix all ingredients
5. Pinch off two inches of the meat mixture and roll into balls
6. Place the balls about two inches apart on a lined baking sheet
7. Place meatballs in the oven and cook for twelve minutes. Check to make sure they have browned and are cooked through. They may need up to 15 minutes.
8. Remove from the oven and place in a crockpot to serve or let cool and put in the fridge for the next day.
Hope these recipes help you plan your celebration to be a success. If you have a favorite carnivore recipe you enjoy, please share it in the comments. We would love to cook along with you.
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