Happy Super Bowl Sunday, Y’all!!!

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Tonight, at approximately 6:29 pm, nearly 100 million viewers will tune in to watch one of America’s most highly anticipated sporting events- Super Bowl XLV.  If you’re anything like me, you’re having a tough time deciding who to root for-no southern teams and our beloved Dallas looks more like a home game for both the Steelers and the Pack.  Either way, you can always count on great commercials and great snacks. In honor of this SUPER day, I want to share some fun facts about Super Bowl and a few great recipes to whip up for your friends.

* The first Super Bowl game to be numbered was Super Bowl III- the first two games were called, “The AFL-NFL World Championship Game.”

*There are only three teams yet to play in a Super Bowl.  (Browns, Jaguars and Lions)

*Super Bowl marks the second largest food consumption day in the U.S. (Thanksgiving wins)

*Miami and New Orleans have been the host of more Super Bowls than any other city-both have hosted nine.

*About 12 million pounds of Avocado are sold in preparation for Superbowl.

*Fans in attendance at the Super Bowl will eat an estimated 5,000 lbs of hotdogs.

*There are 58 30-second Super Bowl commercial spots-each costing around $2.7 million dollars a piece.

*The most chicken wings will be consumed in the states of Utah and Louisiana- the most potato chips will be consumed in the states of New Mexico and Virgina.

*While most Super Bowl seats are kept warm by corporate sponsors, the first Super Bowl game was attended mostly by fans who were able to purchase tickets at $6.00 a seat.

Until next time, may your Super Bowl be filled with bourbon, magnolias and lots of tasty snacks!

Chili-Roasted Black Eyed Peas:

Prep: 10 min., Bake: 50 min., Cool: 20 min. 

Preparation

Preheat oven to 425°. Combine all ingredients in a medium bowl. Transfer mixture to a lightly greased 17- x 12-inch jelly-roll pan. Bake 45 to 50 minutes or until crispy and dry, stirring every 10 minutes. Let cool 20 minutes.

Guacamole:

Prep: 10 min., Stand: 30 min. While storing in the refrigerator, keep your guacamole from changing color by placing a layer of plastic wrap directly on the surface of the mixture.

Yield: Makes 3 1/2 cups

Ingredients

• 5  ripe avocados
• 2  tablespoons  finely chopped red onion 
• 2  tablespoons  fresh lime juice
• 1/2  medium jalapeño pepper, seeded and chopped
• 1  garlic clove, pressed
• 3/4  teaspoon  salt
• Tortilla chips

Preparation

1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.

Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.