Fashion to Fork: Easy Super Bowl Recipes

Alright friends, I am bringing you from Fashion to Fork just in time for Sunday's Big Game!

Whether you're rooting for the Patriots or the Eagles (or you're just in it for Justin Timberlake and the halftime show), every successful Super Bowl Party has one thing in common: a winning recipe. And this year, I’ve got 2 recipes that score their own touchdowns.

I want to minimize your time in the kitchen so you have more time to watch the game! Follow my quick and easy 1-pan dish and 2-step side that everyone will enjoy. Trust me, these 2 recipes will have the whole party cheering for you. 

Big Game Sausage & Peppers

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What You'll Need:

1/4 extra virgin olive oil
2 pounds of sweet Italian sausage, cut into 4 in long pieces
3 red bell peppers, sliced
3 green bell peppers, sliced
2 yellow bell peppers, sliced
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 teaspoon dried oregano
2 cloves garlic, chopped
1 pinch of red pepper flakes, optional
2 loaves of Italian bread, cut to length of sausage 

Directions: 

  1. Heat the oil in a large skillet over medium heat. Add the sausage and brown both sides, about 7 to 10 minutes. Lower the heat slightly, not all the way to low, and cook sausage with the lid on, about 15 minutes.
     
  2. Remove lid and add all the sliced bell peppers into the pan, placing them around the sausage. Add the garlic, too, and season with salt, pepper and oregano. Cook over medium heat until the peppers are just about wilting but still bright in color. I personally love a slight crunch in my peppers. 
     
  3. Cut your Italian loaf to the length of the sausage. Split lengthwise and stuff the bread with sausage and peppers. Drizzle any remaining juice from the sausage pan onto the sandwich and enjoy. You can even add some of my homemade coleslaw on top of the sausage and peppers for extra juiciness.
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Sanem's Homemade Coleslaw

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Here's What You'll Need:

Dressing Ingredients:

1/2 cup mayonnaise
4 tablespoons apple cider vinegar
2 tablespoons agave nectar
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 teaspoon celery salt
1/2 of a medium red onion, chopped

Coleslaw:

1 large head red cabbage, sliced
1 cup of fresh parsley, chopped
2 teaspoons kosher salt
2 teaspoons ground black pepper
1 teaspoon celery salt

Directions:

  1. Whisk all the dressing ingredients together.
  2. Pour over coleslaw and toss to combine.
  3. Buon Appetito!

I’d love to hear from you. If I inspired you to head in the kitchen and cook any of these recipes, please share it with me. Drop me a note at sanem@sanems.com.

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