How to Host a Super Bowl Party in 10 Easy Steps

Step 1.

The number of guests you invite is based on the number of comfortable seats you have in view of a decent-size TV. (Everyone expects at least 40 inches at the bare minimum, so don’t host if you have less than that.)

This cute pillow comes in handy if you get up to get another drink. Available at PotterBarn, PotterBarn.com

Step 2.

This is not a sit-down dinner party. It’s the perfect chance to pull out your slow cooker or Dutch oven and get something simmering. Since the halftime show is the best part, you can’t count on that time to serve dinner. So, it’s best to have something that is self-serve and can be eaten anytime.

Don’t be intimidated by the number of ingredients in this recipe. There is only 1 tablespoon of oil in the entire batch. The extra spices give it a delicious flavor without the extra fat. It’s also packed full of fresh vegetables.

Black Bean Gumbo with Turkey Sausage

served over Simple Saffron Rice

Serves 12 to 14 (Makes 4 1/2 quarts)

1 tablespoon olive oil

2 (10-ounce) packages of turkey smoked sausage, sliced

2 medium onions, chopped

3 celery ribs, chopped

3 carrots, peeled and chopped, reserving 1 for garnish

1 red pepper, diced

1 yellow pepper, diced

2 bunches green onions, chopped reserving 1 for garnish

1 jalapeño, chopped, removing seeds

4 cloves garlic

2 (32-ounce) cartons chicken broth, unsalted

1 pound dried black beans, soaked overnight, rinsed and drained,  or 4 (14-ounce) cans, rinsed thoroughly

1 bay leaf

2 tablespoons ground cumin

1 tablespoon dried oregano

1 ½ teaspoons salt

1 teaspoon black pepper

1 tablespoon brown sugar

Juice of 1 lime

Plain Basmati rice comes to life with a pinch or two of saffron threads.

Basmati rice (cooked according to directions)

Saffron threads

Corn tortillas

Chili powder

In a large Dutch oven, heat olive oil to medium-high; brown sausage on both sides. Remove to a plate. Set aside.

In the drippings, add next 8 ingredients. Cook until tender. Add broth, beans, and next 7 ingredients. Bring to a boil, reduce to simmer for 1 ½ hours for dried beans or until beans are tender and 30 to 40 minutes for canned beans. Both delicious!

Serve with saffron-laced, cooked rice and tortilla strips sprinkled with chili powder.

Learn from Leslie: For the crunchy topping, cut the corn tortillas into strips and cook in oil on medium-high in a skillet until golden brown (about 3 to 4 minutes). Drain on paper towels. Sprinkle with salt and chili powder. 

In a small amount of vegetable oil, it takes minutes to fry up a few corn tortillas for an added crunch topping for the gumbo.

Two of my other favorites to have simmering on the stove for a crowd are Smokin’ Hot Chili (page 92) and Weeknight Gumbo (page 90), both from Leslie’s Party Diaries. lesliespartydiaries.com

Smokin’ Hot Chili
Weeknight Gumbo

Step 3.

Stock up on paper products now—it’s that kind of party. Take advantage of this. No one will notice or care that you are not using china, and cleanup will be a breeze.

Step 4.

Make it interesting. YES, that means gambling! Remind each guest to bring cold, hard cash (go by the bank and get change just in case too). Make a poster with squares for each guest to purchase blocks. (See below how to set it up.) A drawing will be done at the end of each quarter. To keep everyone interested, dole out the cash after each drawing.

Think like you are hosting a garage sale and get change for all bills!
Once all the guests have arrived and all the blocks are filled with names, draw the number positions to go along the top and side of the grid, 0 through 9.

Step 5.

Greet your guests with a welcome beverage. Then have a cooler full of beer with huggers and bottle openers in close proximity.

Football. Bourbon. Duh?
Everyone will want at least one or two of these Bourbon Slushies. It’s the perfect way to kick off the night. Paper cocktail napkins by Pierre Frey, pierrefrey.com
No blender is needed to make these slushy drinks. The bourbon keeps it from freezing too hard while in the freezer. How easy is that?

Bourbon Slushie

Makes about 4 ½ quarts

4 cups boiling water

3 regular-size tea bags

2 cups bourbon

1 cup sugar

1 (6-ounce) can orange juice concentrate

1 (6-ounce) can lemonade concentrate

6 cups water

Pour boiling water into a gallon container; add tea bags and allow to steep for 30 minutes. Remove tea bags, and discard. Add bourbon and sugar, stirring until sugar is dissolved. Add remaining 3 ingredients. Stir until thoroughly combined. Freeze in two, 1-gallon ziplock bags. Before serving, remove from freezer for 15 to 20 minutes.

Learn from Leslie: I use half of the (12-ounce) orange juice and lemonade concentrates for this recipe. The (6-ounce) size is hard to find. For that reason alone, this recipe can easily be doubled for a large crowd.

Yields 4 1/2 quarts

Borbon Slushie
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Ingredients

  • 4 cups boiling water
  • 3 regular-size tea bags
  • 2 cups bourbon
  • 1 cup sugar
  • 1 (6-ounce) can orange juice concentrate
  • 1 (6-ounce) can lemonade concentrate
  • 6 cups water

Instructions

  1. Pour boiling water into a gallon container; add tea bags and allow to steep for 30 minutes.
  2. Remove tea bags, and discard.
  3. Add bourbon and sugar, stirring until sugar is dissolved.
  4. Add remaining 3 ingredients. Stir until thoroughly combined.
  5. Freeze in two, 1-gallon ziplock bags.
  6. Before serving, remove from freezer for 15 to 20 minutes.
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When serving beer, it’s nice to offer a variety of flavors! Stock up on an assortment. Bottles seem nicer too. I’m not sure why, but they do.

Step 6.

Delegate. Delegate. Delegate. Don’t turn down a single offer for a dip or dessert. You are making the main course and cleaning your house. Make it easy on yourself. It’s a Sunday night!

This an ideal dip for one of these mini slow cookers. Tru 0.65-Quart Slow Cooker, $9.99, Bed Bath & Beyond, bedbathbeyond.com

For those of you who didn’t see my Old School post a couple weeks ago, I took a basic cream sauce recipe and used it in three recipes. Here it is again. And who would have thought, queso!

Quick Homemade Queso

Makes about 4 ½ cups

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 cup whole milk

1 ½ cups Monterey Jack cheese, grated

1 ½ cups Chihuahua cheese, grated

¼ cup Parmesan cheese

Salt and pepper to taste

Garnish with sliced jalapeños and sweet mini peppers, optional

Tortilla chips

In a small saucepan, melt butter. Add flour and whisk until combined, about 1 minute. Gradually add milk, and stir until it begins to thicken, about 5 to 7 minutes. Add cheeses, and salt and pepper to taste. Thin with milk if it gets too thick. Garnish if desired. Serve warm with tortilla chips.

Learn from Leslie: Monterey Jack cheese can be substituted if you cannot find Chihuahua cheese.

Step 7.

Spread out the dips. (Non-messy, near the upholstery, and drippy ones, in the kitchen.) Pass dessert bites at the beginning of the 4th quarter, it will be an activity. The cookies can also be packaged and used as party favors by the front door.

I love the saltiness of the macadamia nuts combined with the white and semi-sweet chocolates.

Double Chocolate-Macadamia Nut Cookies

Makes about 28 (2-inch) cookies

½ cup butter, softened

½ cup shortening

½ cup sugar

1 cup brown sugar

1 egg

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 (4-ounce) white chocolate baking bar, chopped into chunks

1 (4-ounce) semi-sweet chocolate baking bar, chopped into chunks

1 (6-ounce) package macadamia nuts, coarsely chopped

Leslie Likes: Ghirardelli chocolate bars

Preheat oven to 350 degrees.

Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla; beat well.

In a separate bowl, combine flour, soda, and salt; gradually add to butter mixture, beating well. Stir in chocolates and nuts.

Form dough into 1-inch balls onto a parchment-lined baking sheet about 2 inches apart. Gently press to flatten slightly. Bake for 10 to 12 minutes. Cool slightly before removing them to wire rack to cool completely.

Cookies are an easy dessert for such an event. No plates or utensils needed!

Step 8.

Set up extra TVs around your house if you have any not in use, like a screened porch, deck (weather permitting), bar, etc.

Step 9.

Refrain from playing music. This is the one party where I leave that off—everyone wants to hear the commercials.

Step 10.

Pull out the Barber’s Party Dip with Wavy Lays, because it wouldn’t be the same without it! A match made in Heaven.

Barber’s Party Dip must be served in the carton. You want everyone to know you did not get another “off” brand! deanfoods.com and fritolay.com
Need a book? Click here now. lesliespartydiaries.com
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

Special Orders

Entertaining for company on a diet can be tricky and sometimes annoying. I feel sorry for all the chefs today working around special orders and diets. They work very hard to create a beautiful plate with flavors that meld together perfectly, to just have someone rain on their parade.

“I’ll have the grouper on the snapper setup—oh, and substitute quinoa for the potatoes, and put the sauce on the side, please.”

At least when people come to your house for dinner, they have to refrain on the special requests—instead they simply don’t put it on their plate. So after spending all day preparing three or four dishes, you look across the table and your guest’s plate looks like a ghost town.

After the holidays I try to cut back and eat healthier. But, it happens every year, I get a good routine going, shed a few pounds—then it’s Super Bowl Sunday. It’s the beginning of the end.

Here are a few lighter recipes that won’t blow all of your New Year’s resolutions. They are full of fresh ingredients and ideal for entertaining, and your fellow dieting guests will greatly appreciate them too.

Cut a mango along the “fat” side lengthwise, avoiding the center pit. Make diagonal cuts in the flesh, then use the blade of the knife to remove the perfect dice.
There’s only a tablespoon of olive oil in this healthy salsa. If you have any left over, use it over pork. I already feel skinnier!

Mango Salsa

Makes 4 cups

2 mangos, diced

½ cup green pepper, chopped

½ cup red pepper, chopped

¼ cup red onion, chopped

¼ cup green onion, sliced

¼ cup fresh cilantro, chopped

2 jalapeños, finely chopped

Juice of 2 limes

1 tablespoon olive oil

Salt and pepper to taste

Tortilla chips

Combine all ingredients except tortilla chips in a medium bowl. Cover and refrigerate. (It can be made up to 24 hours in advance.) Stir before serving.

Serve with tortilla chips.

Leslie Likes: Red Hot Blue Tortilla Chips

One or two bites and you’re stuffed!

Creamy Guacamole Bites

Makes 48 bites (approximately)

Juice of 2 lemons

4 avocados, peeled and seeded

1 ¼ cups red onion, finely chopped

2 garlic cloves, minced

½ teaspoon kosher salt

¼ teaspoon black pepper

Multigrain tortilla scoops

Garnishes: cherry tomatoes, jalapeños, seeded and chopped, and freshly chopped cilantro

Leslie Likes: Tostitos Multigrain Scoops

Combine lemon juice and next 5 ingredients in a medium bowl. (I like to squeeze the juice of the lemons first to prevent the avocados from turning brown.) With a potato masher or fork, combine ingredients until smooth and creamy; cover tightly and refrigerate.

Prepare the garnishes for filling; refrigerate until ready to fill. 

To serve, fill scoops with guacamole and garnish.

Yields 48 bites (approximately)

Creamy Guacamole Bites
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Ingredients

  • Makes 48 bites (approximately)
  • Juice of 2 lemons
  • 4 avocados, peeled and seeded
  • 1 ¼ cups red onion, finely chopped
  • 2 garlic cloves, minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Multigrain tortilla scoops
  • Garnishes:
  • cherry tomatoes
  • jalapeños (seeded and chopped)
  • freshly chopped cilantro

Instructions

  1. Combine lemon juice and next 5 ingredients in a medium bowl. (I like to squeeze the juice of the lemons first to prevent the avocados from turning brown.) With a potato masher or fork, combine ingredients until smooth and creamy; cover tightly and refrigerate.
  2. Prepare the garnishes for filling; refrigerate until ready to fill.
  3. To serve, fill scoops with guacamole and garnish
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Set up a filling station. This is a great job for the first guests who arrive. Do a couple, and let them fill away. It’s like the Tom Sawyer effect—if you make something look like fun everyone will want to help.
To satisfy everyone’s taste buds, I like to garnish some with a cherry tomato half and chopped cilantro, and the others with jalapeños.
Now you have a reason to buy these cute little babies.

Marinated Mexican Vegetables

Makes 6 cups

1 bunch radishes (about 10)

1 small red onion

3 carrots, peeled

3 pickling cucumbers

1 ½ cups white wine vinegar

1 ½ cups water

¼ cup honey

2 tablespoons salt

1 teaspoon red pepper flakes

3 garlic cloves, crushed

1 jalapéno pepper, sliced

Canning jars

Slice radishes, onion, carrots, and radishes as thinly as possible. Toss in a medium bowl. Set aside.

I bought a madoline to make these vegetables, but ended up doing it with a knife.

In a saucepan combine vinegar and next three ingredients. Bring to a boil for 5 minutes; remove from the heat and allow to cool, slightly.

Divide vegetables into jars and pour vinegar mixture over to cover them completely; cover and refrigerate.

Any size jars will work.

These pretty marinated vegetables make a great gift and keep at least 4 weeks in the fridge.

Slow-Cooker Boston Butt Sliders

Makes 14 to 16 sandwiches (easily)

1 (6- to 7-pound) boneless shoulder roast (Boston butt), trimmed

1 onion, quartered

1 cup water

Salt and pepper

Whole wheat slider buns

Marinated Mexican Vegetables

Shredded iceburg lettuce

Sweet barbeque sauce, optional

Place Boston butt in a 6-quart slow cooker; add onion, water, salt, and pepper. Cover and cook on high for 6 to 7 hours or until meat shreds easily with a fork. Transfer to a cutting board; shred with 2 forks and remove any large pieces of fat. Keep warm in a serving dish. Serve on buns with Mexican Marinated Vegetables and lettuce. Top with a sweet barbecue sauce.

Leslie Likes: Sticky Fingers Smokehouse (Carolina Sweet) barbecue sauce

I’m always amazed at how many sandwiches you can get from one 6 to 7 pound Boston butt.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Be sure to follow me on both of my Instagram accounts, (leslie.register and lesliespartydiaries) I post on both of them all the time! Until next week, Leslie