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Superbowl Sunday party gameplan

| Thursday, January 29, 2015

web_superbowlSara Shoemake | The Observer

Calling all football, food and February fans: this Sunday is Super Bowl XLIX as well as Feb. 1, so we have double the reason to celebrate (or mourn for second-semester seniors like me who are just that much closer to graduation). This year, the Seattle Seahawks and (controversial) New England Patriots will go head to head to fight for the title. However, even if you are not the biggest sports fan out there (like myself, who has no loyalty whatsoever to either team), you can still partake in the day’s festivities and have a grand ol’ time.

First of all, at least in my opinion, the most exciting part of most Super Bowls comes in between minutes of play; the commercials are what keep me watching. This year’s commercials have remained for the most part mysterious, but most of the usual contestants are participating, so we can keep our expectations high.

Besides the commercials and the football, another great reason to huddle around the television Sunday is for the halftime show. Out of three potential acts, Katy Perry was chosen to be the main performer, beating out Coldplay and Rihanna. Known for her over-the-top performances, Perry will be sure to put on a great show for everyone. In addition, just a few weeks ago she announced that Lenny Kravitz will also be appearing on stage — perhaps to appeal to a wider audience.

Finally and perhaps most importantly, if nothing else interests you about the Super Bowl, how can anyone deny that the food itself is reason enough to put down the books and “watch” the biggest football game of the year? Admittedly, my roommates and I are less excited this year, as we have all gone on a health kick due to the rapid approach of spring break, but I have found some reasonable recipes for Sunday that won’t (severely) blow any diet.

Zucchini Fries


  • 2 zucchini
  • ¼ cup milk
  • ½ c. shredded Parmesan cheese
  • ½ c. seasoned breadcrumbs
  • Vegetable cooking spray

Preheat oven to 425 degrees. Cut zucchini into 3-inch sticks. Whisk an egg white in a small bowl, and add milk. Combine Parmesan and seasoned breadcrumbs in a separate bowl. Dip zucchini sticks into egg mixture, and then roll in breadcrumb mixture. Coat a baking sheet with cooking spray, and place zucchini on sheet. Bake for 25 – 30 minutes or until golden brown. (courtesy of health.com)

Mini Corndog Muffins


  • 1/2 cup melted butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup certified gluten-free cornmeal
  • 1 cup gluten-free baking blend or all-purpose flour
  • 1/2 teaspoon salt
  • 8 – 10 all-beef hot dogs, cut into 1″ bites


  1. Preheat oven to 375 degrees. Combine butter and sugar in a bowl, then whisk to combine. Add eggs, then whisk to incorporate, and then add buttermilk and whisk to incorporate.
  2. In a separate bowl, combine baking soda, cornmeal, flour and salt, then stir to combine. Whisk into wet ingredients in two batches.
  3. Spray a mini-muffin tin very well with non-stick spray, then spoon one tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.
  4. Bake for 8-12 minutes, or until cornbread is golden brown. Cool in mini-muffin tin for five minutes before serving. Store leftovers in the refrigerator, then re-heat for 20-30 seconds before serving.

(courtesy greatest.com/health)

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About Maddie Daly

A senior English and French major in love with Paris, cooking and fashion, currently residing in Chicago.

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