Peyton Manning is an endorsement machine.
According to Forbes, the Denver Broncos quarterback and graduate of the University of Tenneseee is the NFL’s top product endorser, having earned millions each a year through contracts with various companies, including Buick, Reebok, Nerf, MasterCard, Sony, Sprint and DirecTV.
He also gets a ton of money from food or, to be more precise, from endorsing food. He has hawked or is still hawking Gatorade, Wheaties, Oreos and Papa John’s Pizza. (He owns 21 Papa John’s stores in the Denver area.)
Since he’s a UT grad, Manning will be the center of attention around here when his Broncos go up against the Seattle Seahawks Sunday in Super Bowl XLVIII. Former Chattanoogan Connie Chamblin DeBord, now of Atlanta, will be glued to the TV screen. She’s a devoted Tennessee Vols fan, and now, thanks to Manning, a Broncos fan.
“Peyton Manning is a Vol for life. I would follow him anywhere,” DeBord says. “He is still a part of Tennessee and always will be. He is the icon for class, hard work, humility.”
As for food — and all Super Bowl get-togethers must have food, it’s practically a law — DeBord says she’ll serve her family’s favorite game day food — Ham Delight Rolls. The recipe is on Page 6.
But, while laying out your Super Bowl spread, if you want to pay homage to the quarterback in your food choices, here are some Manning-centric suggestions:
Oreos and Cream Dip
A great dip for pretzels, Nilla wafers, Lorna Doones, graham crackers or whatever sounds good to you.
1/2 cup sugar
2 teaspoons vanilla
2 (8-ounce) packages of cream cheese, room temperature
1/3 cup sour cream
1 to 2 tablespoons heavy cream, or as needed for correct texture
1/3 cup white chocolate chips, chopped
1/2 to 1 cup coarsely chopped Oreos, depending on your taste
Beat the cream cheese, salt, and sugar until well blended and no longer grainy.
Beat in the sour cream and vanilla and whip. Check the texture. If it is too stiff (it will stiffen when chilled) beat in a tablespoon or two of heavy cream.
Fold in the chopped white chocolate and oreos.
Chill, tightly covered, for at least 2 hours. May be made up to 1 day ahead.
Cornbread Pizza Wheels
If you’re not ordering from Papa John’s or another takeout pizza chain, here’s a pizza variation you can make yourself.
1 pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (8 ounces) tomato sauce
4 teaspoons chili powder
1 jar (4 ounces) diced pimientos, drained
1 can (4 ounces) chopped green chwilies, drained
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons cornmeal
2 tubes (11-1/2 ounces each) refrigerated cornbread twists
In a large skillet, cook beef over medium heat until no longer pink; drain. Add beans, tomato sauce and chili powder. Simmer, uncovered, until liquid has evaporated. Remove from the heat; cool. Stir in the pimientos, chilies and cheese; set aside.
Sprinkle two greased pizza pans or pie pans with cornmeal. Pat cornbread dough into a 14-inch circle on each pan; if you’re using pie pans, make sure the dough is fairly thin, like a pizza crust. With a sharp knife or pizza cutter, slice the dough just just like you’re slicing up a store-bought pizza that you’ve taken out of the oven.
Spoon filling around edge of dough. Fold points of dough over filling; tuck under ring and pinch to seal (filling will be visible).
Bake at 400 degrees for 15-20 minutes or until golden brown. Fill center with lettuce, tomatoes and sour cream. Yield: 2 pizzas of 8 servings each.
Wheaties Crusted Chicken Tenders: The Finger-Food of Champions
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
3 teaspoons curry powder
2 cups finely crushed Wheaties cereal
3 boneless skinless chicken breasts, cut into 1-inch-wide strips
Heat oven to 400 degrees. Line cookie sheet with parchment paper or silicone baking mat; top with cooling rack or grill top. Spray rack with cooking spray.
In shallow bowl, beat eggs, mustard, salt, cumin, paprika and 1 teaspoon of the curry powder. In another shallow bowl, mix crushed cereal and remaining 2 teaspoons curry powder.
Dip chicken strips into egg mixture; coat with cereal mixture. Place chicken on rack. Lightly spray coated chicken with cooking spray.
Bake about 20 minutes or until no longer pink in center and golden brown. Serve warm.
In honor of Omaha steaks, since Manning often yells out “Omaha” while barking out plays at the line of scrimmage.
1 1/2 teaspoons seasoned salt
1 1/2 teaspoons pepper
1 teaspoon garlic salt
2 pounds New York strip steaks
1 tablespoon extra-virgin olive oil
1 cup low-fat mayonnaise
4 teaspoons prepared horseradish
4 teaspoons Dijon mustard
1 multigrain baguette, sliced 1/2 inch thick and toasted
1/4 cup finely chopped flat-leaf parsley
In a small bowl, combine 1 teaspoon seasoned salt, the pepper and garlic salt. Rub all over the steaks.
In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook for 4 minutes on each side for medium-rare. Let stand for at least 15 minutes, then slice 1/4 inch thick.
In a small bowl, mix the mayonnaise, horseradish, mustard and remaining 1/2 teaspoon seasoned salt.
Spread a thin layer of the horseradish sauce on each toasted bread slice, then top with a piece of steak, more horseradish sauce and the parsley.
— Rachael Ray
Ham Delight Rolls
1 small onion, minced
3 tablespoons poppy seeds
1 1/2 pounds shaved ham
1 stick butter
3 tablespoons butter
1 1/2 tablespoons Worcestershire sauce
1 pound Swiss cheese
2 packages of pull-apart dinner rolls
Sauté onion in butter until translucent Add chopped ham and simmer until tender. Add mustard, poppy seed and Worcestershire sauce. Simmer 3-5 minutes. Slice dinner rolls lengthwise. Spread mixture over bottom half of rolls. Top with cheese slices and replace top of rolls. Bake until brown at 350 degrees for 15-25 minutes.
— Connie Shamblin DeBord
Dr. Keith Kantor, a leading nutritionist and author of “What Matters: Leadership Values that Just Might Save America,” says Super Bowl food can be healthy and fun. But it’s also a day that’s ripe for food poisoning since food may be left out many hours before, during and after the game.
“Healthy yet fun meals/snacks to serve at any party, especially Super Bowl, should include protein, vegetables, and healthy fats,” Kantor says. “We tend to get ‘unhealthy’ when the snack or meal contains excessive amounts of carbohydrates and processed ingredients. Both processed ingredients and excessive carbs can cause people to eat excessively and an insulin roller coaster both resulting in weight gain.”
Food poisoning is a concern because food can be left out for many hours on game day, he says.
“There is a three-hour rule with all foods that should be refrigerated,” Kantor explains. “Keep all items in the fridge until the guests arrive, then pull out medium portions at a time so the dish can be refilled with foods that are at appropriate temperatures. If you are a guest at a party and are not sure if the food has been out for too long, avoid dishes with dairy or meats after you suspect it’s been over three hours. Dairy and meat are the first types of foods to develop bacteria that could make you sick.”
And, for the football fans who want to eat healthier on game day but don’t want to give up wings and beanie weenies, Kantor says it can be done by tweaking the recipes.
“Wings can be grilled naked and then sauce added. It is a healthy alternative to the traditional fried option. Beanie weenie fans can choose an all-natural nitrate free hot dog with beans as a less-processed alternative,” Dr. Kantor says. “AS for chips and dip, swap out crunchy vegetables for the chips and serve humus or guacamole for dips and a healthy more nutrient rich alternative.”
Additional healthy food options to serve on game day include chicken or steak kebabs; turkey, lean beef or chicken meat balls; chili; bunless sliders; fruit or tossed salads, Kantor says.
Contact Karen Nazor Hill at firstname.lastname@example.org or 423-757-6396.
Feature writer Karen Nazor Hill covers fashion, design, home and gardening, pets, entertainment, human interest features and more. She also is an occasional news reporter and the Town Talk columnist. She previously worked for the Catholic newspaper Tennessee Register and was a reporter at the Chattanooga Free Press from 1985 to 1999, when the newspaper merged with the Chattanooga Times. She won a Society of Professional Journalists Golden Press third-place award in feature writing for ...