Super Bowl Soul Food

I am super excited for tonight’s Super Bowl LII. Not only is it probably the one sporting event of the year that I am genuinely invested in, but my team – The Patriots, have made it through… again!

It’s no secret how much of a fan our household is of all things American. We have visited the States once a year (sometimes twice!) in the past 5 years and over this time grown fonder of everything on that side of the Pond. The food, the hospitality – the southern states in particular, the people and that no one place is the same. So the Pats you might wonder? Well, my husband’s family have had a house in Maine for over 10 years, and for the past 4 years we have visited New England in the Fall without fail. In particular Boston, our home away from home and where we would move to in a heartbeat, but more on this later as I will post a city guide on it soon.

What we are all here for is the food. The comforting sharing snacks that Super Bowl Sunday is all about, best enjoyed with family and friends and with plenty of cold beers on standby. Today I am whipping up a few of our favourites which I wanted to share as they are super quick and easy to make in big batches, plus they are tried and tested so they are guaranteed to be winners.


Sticky Chicken Wings

12 Chicken Wings
2 tbsp Rapeseed Oil
A good pinch of Salt & Pepper
1 bottle of Jack Daniel’s® Sauce of your choosing
1 lime

  1. Add 2 tbsps of cooking oil to a roasting tray
  2. Add all wings and season with salt and pepper
  3. Cook for 15 mins (200c/400f) and then drain excess fat
  4. Add half of the sauce and coat evenly, cook for a further 10mins
  5. Stir all wings and add the remainder of the bottle for the last 5 mins
  6. Once cooked, let them cool a little (they get stickier!)
  7. Serve with Celery sticks, a garnish of spring onions and a drizzle of lime juice


Sweet Potato Fries

3 large Sweet Potatoes
1 egg white
A good pinch of Salt & Pepper
1 tsp Cajun seasoning
2 tbsp Rapeseed Oil

  1. Peel and slice potatoes into 1cm chunks
  2. Separate 1 egg white into a bowl and whisk
  3. Add salt and pepper and seasonings (I sometimes use smokey paprika)
  4. Dip the fries into the egg wash and line on baking paper on a tray
  5. Drizzle with oil and cook in the oven for 30 minutes turning half way (200c/400f)

Mac ‘N’ Cheese

Processed with VSCO with f2 preset

Recipe from Florence Cornish 

I am dairy & gluten free so I have substituted most ingredients and it turned out great.

500g Macaroni Pasta (I use GF)
40g Salted Butter
1 garlic clove crushed
40g plain flour (I use any GF alternative)
600ml milk (I use Lacto Free)
100g Swiss Cheese (low in lactose)
200g Gruyere Cheese (I sub for Gouda)
100g Mature Cheddar (I use Lacto Free)
1 tsp mustard
A good grating of nutmeg
A pinch of salt and pepper
Chopped Jalapeños

  1. Bring a large pan of salted water to the boil
  2. In a separate pan melt the butter, add the garlic and cook for 1 minute then toss in the flour and cook for another minute stirring constantly
  3. Remove the pan from the heat and add the milk gradually whilst whisking; continue until all is used and then return to the boil stirring constantly
  4. Once boiling reduce to a simmer until a smooth and creamy consistency
  5. Preheat the grill and add the macaroni pasta to the boiling water
  6. Add all 3 grated cheeses to the white sauce stirring until fully melted and then season with nutmeg, salt, pepper and a tsp of mustard
  7. Drain pasta and stir through the sauce and chopped jalapeños
  8. Pour into a shallow casserole dish and cook under the grill until bubbling and slightly brown



Boston Fenway Park




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