In light of the fact that not all households are as football crazy as my own, and that not all readers are as savvy about the pigskin, I offer you all a little primer for this Sunday’s big event. Tucked in between the Grammys, the Oscars and various other celebrity tearfests and fashion shows is one of the biggest shows on the man-calendar, the Super Bowl!
This year’s event is taking place in south Florida and is the 44th edition of this American classic (or Super Bowl XLIV for you Latin fans!). The competing teams are the New Orleans Saints and the Indianapolis Colts. I won’t bore you with all the history on the road to this game, except to say that two weeks ago Brett Favre broke a million hearts and changed his own sleeping habits for the rest of his life (can you say nightmare flashbacks??) when his team exited in the semi-finals.
The game starts with a coin toss at 6pm (though pre-game festivities will start hours earlier), and the half-time show features The Who (and I’m hoping for no wardrobe malfunctions a la Janet Jackson). Half-time shows have come a long way since the days of performances by Carol Channing in 1970 and Up with People (twice in that decade!), but I don’t expect anything to top the fantastic energy of last year’s Bruce Springsteen and the E-Street Band party.
So mark your calendars, put on a big pot of chili and grab a cold one.
Just in time for the Super Bowl, Tostitos Salsa has introduced a new, delicious recipe. The new salsa is full of vegetable chunks (in spite of which my kids still enjoyed it!), is low in calories and contains zero trans fat.I tested the salsa with the Tostitos scoops and they’ll definitely be on my menu this Sunday evening.
If your own menu runs a little more sophisticated, you might be interested in the following recipes provided by the folks at Tostitos.
Tostito’s Mozzarella Boulettes
2 lbs lean ground beef
1 pkg mozzarella cheese, cubed
1 cup of Tostitos salsa
1 bag Tostitos Scoops tortilla chips
Form small beef boulettes (round balls, but in french…a perfect tribute to the Creole flavour of the New Orleans Saints) with cheese cube in the centre. Bake in 450 degree oven for 10-15 minutes until cooked thoroughly. Place boulettes in scoops and top with salsa.
or, as a tribute to the South Florida hosts, how about
Cold Melon Salsa
1/2 honeydew melon
1 cantaloupe
1/3 Japapeno pepper
1/4 cup cilantro
2 Tbsp lime juice
1 jar Tostitos salsa
1 bag Tostitos Scoops tortilla chips
Finely chop all fresh ingredients. In large serving bowl, mix salsa, lime juice and chopped ingredients. Drain and refrigerate before serving.
Go Saints!
Looo-ove Tostitos salsa and the wholewheat bite size chips – bite size avoids mess and lip injuries! Jen M – you are a recipe goddess after all – the mango idea – WOW!!
The cold melon salsa sounds good but the best one I’ve ever had was very similar but instead of melon it was mango. My god was it delicious!