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Super Bowl Eats from Mikey's Kitchen

Mike Farley brings you some of his recipes for Super Sunday....

Kirby Lee-USA TODAY Sports

Greetings fellow Giants fans! I was thrilled when Ed asked me if I'd drop by with a couple of guest posts with Super Bowl recipes, so here we are. I'm as bummed out as all of you are that our G-men did not even reach the post-season, and it was especially painful to see that we were the only team not to repeat a final four appearance from last season. But hey, we got to see Victor Cruz salsa in the Pro Bowl. That's a not-so-awesome consolation. Speaking of consolations, let's console ourselves and try to enjoy the game on Sunday some more with some of my Super Bowl recipes that were originally posted on's Grub for Guys and later on my blog, Mikey's Kitchen. This is Part 1 of 2 as we will have more on Sunday. For now, enjoy!


Here's a way to get that wing sauce flavor without the mess of chicken bones....


2 stalks celery, finely chopped

3 to 4 baby carrot sticks, finely chopped

1 Tbsp. olive oil

1 lb. ground turkey

1 egg

1/3 cup bread crumbs

1/3 cup Buffalo chicken sauce (we like Buffalo Wild Wings medium sauce), and more for dipping

2 oz. crumbled blue cheese

Salt and pepper


Preheat oven to 375 degrees. Heat oil in a large, ovenproof skillet over medium heat, then add celery and carrots and sauté for about 5 minutes, or until they begin to soften. Allow to cool slightly, then place in a bowl with turkey, egg, wing sauce, blue cheese, breadcrumbs and salt and pepper to taste. Form into 1-inch meatballs. Re-heat skillet, which should have some remnants of olive oil left, and add half of the meatballs, browning on all sides. Remove those meatballs to a plate, and add the second batch, browning them on all sides. Put all the meatballs in the skillet and place in oven. Bake for 10 to 12 more minutes, or until cooked through. Heat about a cup of wing sauce in a small saucepan and serve meatballs with a few spoonfuls of sauce on top.


Snack mix has become a favorite of just about everyone over the past two or three decades, and we think you'll love this variation on basic Crispix or Chex mix.


3 cups Crispix cereal (or rice or corn Chex)

1 cup small pretzels

1 cup Goldfish crackers or other small cheese-flavored crackers

1/2 cup dry roasted peanuts

4 Tbsp. butter, melted

1 Tbsp. Worcestershire sauce

1 Tbsp. Buffalo chicken sauce (or more if you like)

1 tsp. lime juice

1/2 teaspoon Cajun seasoning

1/4 teaspoon garlic salt

1/4 teaspoon chipotle powder


Preheat oven to 250 degrees. Pour cereal, pretzels, crackers and peanuts into a large baking dish. Combine butter and remaining ingredients in a small bowl, and stir to combine. Pour over snack mix and stir. Bake for one hour, stirring every 15 minutes.

Note: if you want the snack mix even spicier, try sprinkling some red pepper flakes on as the mix comes out of the oven.

These recipes were originally published as Super Bowl Spread articles on's Grub for Guys section. is a very large online men's magazine. The recipes were also published on Mikey's Kitchen. For those of you who want to keep up with my main gig of music PR, you can visit the Michael J. Media homepage. Did I get enough plugs in? Whew. Thanks Ed, and good to see all of you. More recipes will follow on Super Bowl Sunday!