Super Bowl Sunday with a Japanese Twist!

Super Bowl Sunday is coming up and there’s no reason you can’t have ribs, chili AND sushi! If I were to host the ultimate Superbowl Party, here my fave picks to score a touchdown with your guests.

My Mom’s Crispy Chicken Wings


Savory, sweet, crispy, delicious. Addicting. Recipe here.

Chinese Chicken Salad


The perfect side and it’s healthy. Recipe here.

Make Your Own Sushi Station


Who doesn’t want sushi? This is super easy because you can make everything ahead of time and lay it out for your guests to make their own hand-rolls. Recipe here.

My Mom’s Salty Baby Back Ribs


My mom’s baby back ribs are super easy and tender. You just need to pop them in the oven at least 5 hours before the party so that they can sit and tenderize and are warm and ready to go when guests arrive. Also, don’t forget to set your oven rack to the middle, otherwise the ribs will burn when you broil them.


2 racks baby back pork ribs

1 tablespoon salt

1 teaspoon pepper

1/4 cup garlic salt


  1. Preheat broiler to high with rack set on the middle.

  2. Make a dry rub out of the salt, pepper and garlic salt.

  3. Sprinkle the dry rub on both sides of the ribs very generously.

  4. In a roasting pan or cookie sheet on top of a rack, lay the ribs (rib side up) and broil for 10 minutes. Watch your oven, you might want more or less time depending but you want them browned and crispy.

  5. Flip them over and broil on the meat side and broil for another 10 minutes or until nice and crisp.

  6. Turn off the oven and keep the ribs in the oven until they tenderize (about 3-5 hours).

Tina’s Turkey Chili

This recipe is from my sister’s sister-in-law Tina. I’ve added Mexican chocolate and Guinness beer to the recipe to make it a bit more layered in flavor. It’s super easy if you have a crockpot because you just throw it all in and it’s done.


2 lbs ground turkey

30 oz can tomato sauce

30 oz can chili beans, no need to drain

30 oz can kidney beans, no need to drain

8 oz can chopped green chiles

4 tbsp chili powder

1 tsp salt

1/2 tsp pepper

1/2 tsp ground red pepper

1 tsp garlic powder

2 tsp onion powder

1/2 tsp dried oregano

1/2 tsp ground cumin

1/2 block of Mexican Chocolate (I use Nestle Abuelita Authentic Mexican Chocolate Drink Mix)

1 Guinness beer (1/2 for the chili and the other 1/2 for you to enjoy!)


Chopped green onion, sour cream, cheddar cheese, Fritos


  1. If you have a crockpot with a removable pot, brown the turkey in this. If not, brown it separately in a large saute pan.

  2. Put all of the other ingredients into your crockpot and set it to high.

  3. Add the turkey (or if you cooked the turkey in the removable pot, leave it in).

  4. Combine well but gently so you don’t crush the beans.

  5. Cook on high for at least 3 hours, stir occasionally, then turn down to warm.

  6. Serve with garnishes on the side for people to add as they please.

Skewered BBQ Veggies with Miso Dip


Skewered Vegetables:

Any combination of veggies really. I like to use red, yellow and green peppers, shiitake mushrooms caps, red onions and Japanese eggplant. Just choose a colorful variety. Skewer, salt and pepper and BBQ until charred on all sides.

Dip Ingredients:

¼ cup Red Miso paste

2 tbsp mirin

1 tbsp sesame oil

2 tbsp rice vinegar

1 tbsp soy sauce, preferably low sodium


  1. Whisk all ingredients together and serve in a nice dipping bowl with the vegetable skewers.

Japanese Pumpkin Fries (Kabocha – カボチャ)


These fries are a big hit with the kids.  Dunked in catsup or alone, they are a nutritious side dish to any meal and they’re better because they are baked, not fried.


1 Japanese Pumpkin – Available at most natural food stores or Japanese grocers

2 tbsp Olive Oil

Salt and Pepper

Choose your spices - add paprika for a nice kick or make them sweeter with a sprinkling of cinnamon and sugar!


  1. Preheat oven to 400 Degrees.

  2. Cut the kabocha in half and remove the seeds with a spoon.  (The seeds can be used just like pumpkin seeds for roasting so save these! )

  3. Cut the stem and bottom off.  No need to peel, just leave the skin on.  Cut into 4 inch lengthwise strips.

  4. Place on a cookie sheet.  Coat with olive oil, salt, pepper and spices.  Mix to incorporate.  Bake for 35-40 minutes or until they are browned - turning once.