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Buffalo wings: a Super Bowl favorite.

 Super Bowl food reflections
Published: 2/8/2010 2:16 PM
Last Modified: 2/8/2010 2:16 PM

A recent report by the Physicians for Responsible Medicine says Super Bowl Sunday is the second-biggest food consumption day of the year. The study goes on to tell what many of us already know. Mainly that regular consumption of high-fat foods leads to heart disease and diabetes.

What you may not have thought of is that high-fat meals can even raise the risk of a heart attack on a single day. You might have heard this referred to as the "Merry Christmas Coronary."

That said, I can't abide by those who suggest loading up on carrot sticks or multigrain Wheat Thins in place of dips and chili and brownies. Bless you, those who passed on all the Super Bowl goodies. I did not skip the high-calorie stuff, but I did eat it in small bites rather than pigging out with plate after plate.

Last week we ran a recipe for a buffalo chicken dip perfect for the Super Bowl. We had it at our Super Bowl party, and it was great. If you're having trouble finding Frank's Red Hot, I found it at Wal-Mart. I know that some Food Pyramind stores carry it, too.

Here it is, in case you missed it. Oh, and the No. 1 food consumption day of the year? That would be Thanksgiving, though you probably knew that.

BUFFALO CHICKEN DIP

Makes 4 cups

1 (8-ounce) package cream cheese, softened
1/2 cup blue cheese or ranch dressing
1/2 cup Frank's Red Hot sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
Breasts from a rotisserie chicken, skinned, deboned and chopped or 2 cans (12.5-ounce each) white meat chunk chicken

1. Heat oven to 350 degrees. Place cream cheese in deep baking dish. Stir until smooth.

2. Mix in dressing, Frank's Red Hot and cheese. Stir in chicken.

3. Bake 20 minutes or until mixture is heated through; stir. Garnish as desired. Serve with crackers or cut up vegetables.


Reader Comments 1 Total
Oh, my, this sounds quite fantastic, albeit not remotely near the outskirts of my diet. But still ...
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Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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