All right football/food fans, the biggest game of the year is this weekend and you may be wondering what to serve at or bring to your Super Bowl party of choice.  No matter who wins the Vince Lombardi Trophy, it is not a proper Super Bowl party without the essential game-day food and drinks.

But, you do not want to just grab any beer and tortilla chips while you are at the supermarket.

“Cooking with Amar’e,” written by Amar’e Stoudemire celebrity chef Chef Max puts his own unique spin on Super Bowl parties.

“Appetizers and finger foods are key,” says Chef Max.  “People do not want to sit down and have a full meal, so appetizers and finger foods are always good to have.  It is important to have food that you can grab and go so you can mingle.”

Several of Chef Max’s favorites appetizers are BBQ wings, BBQ jerk chicken wings, and BBQ pork chicken sliders.

During the past several years, Super Bowl party cuisine has changed with the emergence of countless cooking reality shows along with the popularity of vegan and vegetarian options.

“Many people watch the chef shows on TV and are being influenced.  Their minds start thinking of what they can do,” states Chef Max.

Chef Max has seen fans are putting different spins on wings, meatballs, and macaroni and cheese.  Instead of the typical fare of BBQ wings, Chef Max suggests serving Thai wings or curry wings to make your Super Bowl party memorable.

Super Bowl parties also can be healthy.

Instead of serving chicken and mini sliders burgers, veggie sliders or veggie burgers can be a healthy alternative.   Skip the mayonnaise.  One of Chef Max’s personal favorites is replacing mayonnaise with a healthy avocado mayo instead.

“Give your healthy options a little love and flair,” suggests Chef Max.

But, there is one last choice to make to having a memorable Super Bowl party.

“A signature drink is also key, so people do not have to make drinks.  Have a few signature drinks such as punches.  Fun beverage choices are key.”

Just as the Broncos and the Seahawks, you just do not show up on Super Bowl Sunday.  Preparation is key.

Chef Max recommends planning your food options two to three days in advance, so you are not performing your own two-minute drill.  Invite your friends for a pre-Super Bowl party the day before where you can plan your food and drink choices.

These recipes are sure to kick off any Super Bowl Sunday the right way.

Queso Jalepeno Dip

– 2T unsalted butter

– 1/2 cup chopped yellow onion

– 2 poblano chiles chopped, remove seeds and stems

– 1 jalepeno peppers diced, remove seeds and stems

-2 garlic cloves, minced

– 2 T AP flour

– 1 cup heavy cream

– 1 plum tomato, chopped

– 1/2 cup cilantro, chopped

– 3 cups grated cheddar cheese

– 3 cups grated monterrey cheese

– 1/2 cup sour cream

Melt the butter in a medium saucepan over medium-low heat. Add the onion, serrano chiles, and jalapeño, and cook for about 5 minutes, or until the onions are translucent. Add the garlic and cook for another 30 seconds. Whisk the flour into the pan and cook for about 30 seconds. Slowly pour the heavy cream into the pan while whisking, and continue to cook, whisking constantly, until the sauce has thickens, about 3 minutes. Stir in the cilantro and tomatoes. Reduce the heat to low, and slowly add the grated cheeses stirring after each addition, until it is completely melted. Stir in the sour cream until completely combined.

Slow Cooked BBQ Pulled Chicken Sliders

– 6 Boneless Skinless Chicken Thighs

– 32 Oz Barbecue Sauce

– 16 Oz Root Beer

– 1/4 cup tomato paste

– 1/3 cup light brown sugar

– 3 T apple cider vinegar

– 1 T worcestershire sauce

– 1 t chili powder

-1 t liquid smoke

– 1 t oldbay seasoning

– 1 t garlic powder

– 1 t onion powder

– salt

– pepper

– 18-20 slider buns (Hawaiian or Potato Rolls)

In a small bowl, season chicken breast with salt, pepper, onion powder and garlic powder. Place chicken in slower cooker. Pour in root beer and bbq sauce. Add remaining ingredients and stir occassionally. Cook on low for 8 hours.

After 8 hours, remove the chicken and shred with two forks. Return chicken to crockpot. Mix it thoroughly with the bbq sauce, and cook for another 15-30 minutes until sauce is more absorbed.

Pre-heat oven to 350 degrees and lightly toast rolls.

Scoop chicken onto toasted rolls.