The Broncos and the Seahawks!?

I didn’t see that coming. I lived in Washington for the first 21 years of my life and the Seahawks were not exactly the team to watch in my house. Admittedly, we are more of a college bowl family. Which is complicated by the fact that most of us attended rival schools: University of Washington (my alma mater), Washington State University (my brother & mom attended), Stanford (my dad), UCLA (brother-in-law), and Berkley (my Opa & Godfather).

With about five+ years of living in Colorado, getting into Bronco fever is certainly easy with all of the orange & blue love around here lately. My nephew announced he was uncertain who to support now as he has family in both states. Since more of my family is from Washington, I gave him permission to root for the Seahawks, if so desired.

As for me? I figure I will be happy either way! Talk about a fare-weather fan.

Now that I have pissed off several of my friends and family, let me soften the blow of my wavering allegiance and suggest some deliciousness to dine on instead! Quite frankly, I keep envisioning Surf & Turf at our Super Bowl party, but I figure I am the rare gal who has such strong connections to both teams.

To get my planning started for this week, I threw a question out on Facebook about Super Bowl food and received some fun suggestions: Chili (of course!), Bison Burgers for the Broncos, Wings for the Seahawks. Check out this week’s meal plan for all of those recipes and more, they are all in there!

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For all of you, meat-loving Bronco fans try out these Beer Caramelized Onion Bison Burgers. We love our breweries here and adding your favorite beer, whether it be Coors, Wynkoop or another Colorado brewery, (I have a little crush on Ska Brewery and Odell’s lately) to onions as they wilt into a golden mash will highlight the ever-present bison meat that we love in this Rocky Mountain state.

And for my non-meat eating friends, Chili is the way to go with this bean packed stew-y goodness. Get your fancy on by baking your own chips and then making my most favorite Guac ever: Feta-Guacamole.

And since we are talking about dipping might I suggest, making your veggie platter more interesting by cutting the veggies into ‘chip’ form. My daughter loves raw sweet potatoes and I like to slice them on the diagonal until they look a bit like a potato chip. Jicama also is a fun alternative. Of course, the usual carrot sticks, celery, cauliflower and broccoli are welcome too.

What is on your Super Bowl table this year?

Cook seasonally. Eat consciously. Live well,

Chef Lilly