Super Bowl Sunday; while it's in a few days, you might not have started to prepare for it; which is fine, since I've got your back.... I promise that I've got your back. If you're celebrating the big game at the Hard Rock Stadium; cool. If you're not celebrating the big game at the Hard Rock Stadium, that's also cool, because I have a list of recipes for you of Super Bowl snacks that'll be offered at the stadium; so it's like you get to bring the stadium to you. Should also mention this beforehand, but all of the recipes below are from Centerplate and aren't my own; I'm just here to share them.

Texas Toast Garlic Bread Pepperoni Pizza

Liz Abere

For this pepperoni pizza, the recipe states that 16 servings of it could be made; and honestly, this is probably my favorite snack out of all of the Super Bowl snacks that are mentioned in this article.

Ingredients include:

Pizza sauce

Shredded mozzarella cheese

Pepperoni

Two boxes of Marzetti, New York Texas toast garlic bread

Red Pepper Flakes

To make the pizza:

Preheat the oven to 400 degrees fahrenheit.

Spread pizza sauce on the garlic toast and top it with mozzarella cheese and pepperoni.

Bake for about four to five minutes and sprinkle with red pepper flakes.

Poblano Feta Dip

Liz Abere

Ingredients include (for three cups):

6 poblano chiles

One teaspoon of cumin seeds

Two cups of fresh leaves

Two cups of fresh mint leaves

Two cups of crumbled feta

Grated zest and juice of lemon

Four peeled garlic cloves

Two tablespoons of sherry vinegar

Coarse kosher salt

⅓ cup of water

To make the dip:

Char the chiles over the open flame of a gas grill.

Turn with tongs until skins are charred/blistered, which takes one to two minutes on each side.

While hot, seal inside a large plastic bag to steam for 10 min (not too long or they’ll start to turn brown).

Remove the charred skin, rubbing off gently with the back of a knife. Cut open one side of each chile and discard the stems, seeds and ribs.

Toast cumin seeds in a small, dry pan over medium heat, stirring occasionally until fragrant, which takes one minute. Remove from heat.

Put poblano chiles, cumin, cilantro, mint, feta, lemon zest, lemon juice, garlic, vinegar, and salt in a blender and purée on medium-high speed, adding water a tablespoon at a time, until smooth. Use just enough water to blend the mixture to the consistency of hummus.

Serve with your favorite potato chips or toasted baguette.

Frozen Mojito Slush

Liz Abere

The following recipe makes four servings, although this doesn't necessarily fall under the whole Super Bowl snacks trend.

Ingredients include:

One pint of lime sorbet or substitute for one can of frozen limeade

6 ounces of light rum

½ cup of mint leaves

One tray of ice cubes

To make the drink:

For the slush itself:

In a blender, combine all ingredients and pulse, then blend on high until slush is smooth.

Serving:

Pour drinks into four large cocktail glasses with a mixing spoon and garnish with fresh mint.

Tuna Watermelon Ceviche

Liz Abere

The following recipe makes six servings.

Ingredients include:

One pound of center-cut ahi tuna, cut into ¼ inch dice

½ pound cubed (¼ inch) fresh ripe seedless watermelon

Two tablespoons of orange zest

Coarse kosher salt, to taste

For the garnish:

One tablespoon of chiffonade of fresh basil

One tablespoon of finely chopped fresh chives

One tablespoon of finely chopped fresh tarragon

¼ cup of finely diced white onion

¼ cup of finely chopped fresh green onions

One tablespoon of toasted white sesame seeds

For the marinade:

Five tablespoons of freshly squeezed lime juice

Three tablespoons of sambal oelek

Two tablespoons of lemon oil

1 ½ tablespoons of yuzu juice

Methodology includes:

In a nonreactive bowl, whisk together the marinade ingredients.

Gently fold in the garnish ingredients tuna and watermelon and toss until well combined.

Serve with your favorite chips.

Turkey Chili Mac

Liz Abere

This recipe makes eight servings.

Ingredients include:

Two pounds of ground turkey

One chopped white onion

Two tablespoons of hot sauce

One cup of your favorite IPA

Two jalapeño peppers, seeded and chopped

Two tablespoons of chili powder

Two tablespoons of Spanish sweet smoked paprika

Two tablespoons of ground cumin

Six cloves of garlic, finely chopped

One 28 ounce can of diced tomato in juice

One 14 ounce can of crushed tomatoes

Coarse kosher salt, to taste

One pound of elbow shaped, cooked and drained

Chopped scallions for garnish

Sour cream for garnish

Shredded cheddar cheese for garnish

Methodology includes:

In a deep pot, brown the ground turkey in vegetable oil over medium high heat.

Add onions, peppers, and garlic. Cook for about five minutes.

Season with smoked paprika, chili powder, cumin and salt and cook for another five minutes, stir in the beer and reduce liquid by quarter. Add the tomatoes and simmer for about 30 to 45 minutes.

Add hot pasta to chili pot and stir to coat the pasta evenly.

Remove the chili mac mixture from the heat and divide into 8 bowls. Garnish each bowl with a dollop of sour cream, scallions and shredded cheddar cheese.

Seafood Paella

Liz Abere

This recipe makes 25 servings and takes an hour to make.

Ingredients include:

16 ounces of extra virgin olive oil

1 ½ pound of squid, diced into ¼ inch

Six garlic cloves, peeled and thinly sliced

Two pounds of red bell pepper, cut into ¼ inch

Two pounds of green bell pepper, cut into ¼ inch

Two pounds of grated vine ripe tomato

Two teaspoons of saffron

A 750ml bottle of white wine

Two dozen clams

Two dozen large mussels

Two ½ pounds of bomba rice

Three quarts of seafood stock or clam broth

One kilogram of red prawns or large U12 gulf shrimp

A pound of langoustines (optional)

Salt to taste

Instructions include:

Toast the garlic in extra virgin olive oil at medium heat in the paella pan.

Add squid and sear for couple of minutes until golden brown. Set aside.

Add the bell peppers and sweat until soft.

Add the grated tomato and cook for about 10 minutes.

Add saffron and cook for a couple of minutes.

Add the wihite wine and let it reduce until the alcohol is completely evaporated.

Add the toasted garlic and the squid back into the pan.

Add the bomba rice and toast for about two minutes.

Add the broth, mussels and clams.

Remove the mussels and clams when open and leave only the lower shell where the mollusk is held.

Adjust seasoning.

Cook the rice over high heat for the first ten minutes (start counting when the broth starts boiling).

Lower the heat and continue cooking for five more minutes.

Add the mussels, clams, prawns and langoustines and cook for five minutes. The total cooking time of the rice is 20 minutes.

Let the paella stand for 10 minutes so that the rice finishes cooking properly, preferably covering it with foil.

Serve.

Now that you have some top recipes for Super Bowl snacks, it's time to try them for yourself. Preferably, try them before the big game so that you have some idea as to what you're doing.