These North Carolina/Colorado recipes will be a hit at your Super Bowl party
Today we’ll see the Carolina Panthers and the Denver Broncos go head-to-head in Super Bowl 50. While some throw Super Bowl parties to follow the game — others for the commercials — most everybody can agree that the most important part of the Super Bowl is the food offerings.
When you throw a party, impress everybody with your geographical and culinary prowess; use your Super Bowl party to serve up snacks from these respective regions of Colorado and North Carolina.
Although Denver is famous for its Rocky Mountain oysters, the city is also known for The Denver or Western Omelette. Here’s a recipe:
3 tbsp. of cheddar cheese
2 tbsp. of butter
½ red finely chopped red bell pepper
1 tsp. milk
¼ tsp. onion powder
a pinch of salt
¼ cup of cooked, diced ham
- In a small bowl, whisk together the eggs, cheese, milk, onion powder, and salt.
- Heat 1 tbsp. of butter on a medium skillet over medium heat.
- Add the bell pepper and ham and let cook for about 5 minutes, stirring often.
- Pour the mixture into a bowl.
- Heat the remaining butter on the pan, then add the egg mixture. Spread the mixture around the pan by tilting it.
- Wait about 2 minutes, then pour the bell pepper mixture onto the pan.
- Fold the omelette over and press the sides of it together.
- Let cook 1 more minute, then enjoy!
North Carolina is famous for its barbecue, especially its pork barbecue, but it’s also the birthplace of the Krispy Kreme Doughnut. The Krispy Kreme Doughnuts franchise originated in North Carolina in the late 1930s. Here’s a recipe:
Homemade Glazed Doughnuts
½ tbsp. of yeast
1/2 cup milk
1 tsp. vanilla
3 cups flour (plus extra for rolling dough)
a pinch of salt
½ stick of butter
vegetable oil to fill ½ medium sized pot
1 1/2 cups powdered sugar
1/4 tsp. vanilla
1/4 cup water
- Heat the milk in the microwave for 20 seconds, then combine it with the sugar and the yeast. (Come back to the mixture in 10 minutes)
- Melt the butter in the microwave for 20 seconds, then beat together with the eggs.
- Once the yeast mixture has been sitting for ten minutes, combine it with the egg mixture.
- Add the salt, then slowly stir the flour into the mixture, pouring a little at a time.
- Cover and refrigerate overnight.
- Liberally sprinkle extra flour over a cutting board, then roll the dough over the cutting board. Add flour to dough as needed, eventually rolling the mixture to be about ½ inch thick.
- Cut out doughnut shapes with a knife or a doughnut cutter. (Add leftover dough back into the mixture, until there’s not enough for a full doughnut)
- Loosely cover the doughnuts, and let sit for 1 hour and 15 minutes outside of the refrigerator.
- Pour the vegetable oil into a medium sized pot and let heat on high. (Wait until oil lightly boils)
- Carefully drop one doughnut into the oil and let cook about 45 seconds per side. Continue with remaining doughnuts.
- Combine the glaze ingredients, then dip doughnuts into glaze to cover.
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