Sunny Anderson’s Super Bowl Snacks

 Tom Briglia/FilmMagic

As the countdown to the Super Bowl winds down, Sunny Anderson, host of Food Network's Cooking for Real, has the perfect game time snacks for both Pittsburgh Steelers and Green Bay Packers fans.

If you're rooting for the Packers, then prepare Anderson's citrus soda and nachos. "This team's signature uniform is green so I chose my homemade Lime Soda to represent that unmistakable color and will give your guests a festive and more flavorful alternative to store-bought soda," Anderson tells "Wisconsin prides itself on its cheese so what better way to serve it than heaped on a delicious pile of my Nachos Blancos with Jalapeno Salsa."

As for the Steelers, Anderson channeled the city's love of strong culinary flavors. "Pittsburgh knows how to celebrate a good sporting event by eating their share of wings," Anderson tells Us. "Although the signature dip is ranch, a healthier option is my Caribbean Chicken Wings that are spiced to perfection (so don't need dip) and are grilled." To celebrate the city's Italian-American contingency, Anderson also suggests a platter of her Zesty Chicken Meatballs.

Go team!

If you're a Green Bay Packers fan…

1 cup sugar
3/4 cup water
1/4 cup lime juice, plus rind from 1 lime
6 to 8 drops green food coloring
4 cups ice
1 liter club soda or seltzer
4 lime slices, for garnish

In a small pot on medium heat dissolve sugar in water. Raise the heat, add the lime rind and bring to a boil. Lower the heat to a simmer and cook until slightly reduced. Remove from heat and discard the lime rinds. Stir in the food coloring and cool.

Fill 4 glasses with ice and distribute the lime syrup and lime juice, to taste, into each glass. Top with seltzer and stir. Garnish with lime slices.

Yield: 4 servings

Nachos Blancos with Roasted Jalapeno Salsa

Vegetable oil, for frying
10 tortillas, or store-bought baked tortillas (if using store-bought, omit frying method)
Kosher salt

3 green jalapenos, halved and seeded
2 cloves garlic
1/2 medium onion
2 tablespoons olive oil
1/4 cup chopped fresh cilantro
1/2 cup chicken broth
2 tablespoons fresh lime juice
Kosher salt and freshly ground black pepper

Cheese Sauce:
2 tablespoon vegetable oil
1/4 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon flour
1 cup 2% milk
4 ounces white Cheddar cheese, shredded
1 rotisserie chicken, meat and skin removed from the bones and shredded

Preheat the oven to 400 degrees F.

If frying, for the chips: In a large frying pan pour enough oil to fill it 1-inch deep, and heat it to 360 degrees F. When the oil begins to swirl add the tortilla wedges in batches and fry, flipping once until golden and a light tap sounds hollow, about 4 minutes total. Remove to a paper towel-lined plate and sprinkle each batch with a pinch of salt as they are placed on the plate. Transfer evenly to serving plates or a platter.

Meanwhile make the jalapeno salsa: On a baking sheet toss the jalapeno halves, onion, and garlic with olive oil and arrange so that garlic cloves hide under the cavities of the jalapeno halves. Season with salt and pepper, and roast in the oven until the jalapenos begin to blacken and char along with the onions, about 20 to 25 minutes. Remove from the oven and place all the ingredients, oil included, into a food processor. Add the cilantro, chicken stock, and lime juice, blend until smooth, taste and season with salt. Set aside.

For the cheese sauce: In a small saucepan on medium heat, add the oil, onion, pinch salt and couple grinds pepper. Saute until the onions are tender, then add the flour and cook until it stops foaming, but does not brown, about 2 minutes. Add the milk and stir until thickened, about 5 minutes. Add the cheese and stir until melted. Keep warm.

To assemble the nachos, layer the chips on a platter and scatter with the shredded chicken, drizzle cheese sauce, and finish by topping with some of the jalapeno salsa.

Yield: 4 to 6 servings

If you're a Steelers fan…

Caribbean Chicken Wings

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoons granulated sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
7 pounds chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours.

Preheat grill to medium-high. Remove wings from marinade and pat dry with paper towels. Arrange wings on grill and brown 5 minutes — then turn and brown the other side, about 5 minutes more. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. When wings are golden brown, brush them with the glaze. Put the wings on a cooler part of the grill, cover and cook until cooked through, another 15 to 20 minutes.

Yield: 4 to 6 servings

Zesty Chicken Meatballs

1 pound ground chicken
3 cloves garlic, minced
1 egg, whisked
3 tablespoons unseasoned whole-wheat bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon Hungarian or hot paprika
1 teaspoon onion powder
1 teaspoon chopped fresh oregano leaves, about 1 small sprig
1 tablespoon chopped fresh thyme leaves, about 5 sprigs
1 teaspoon brown sugar
1 lemon, zested
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil

In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.

Yield: 6 servings

For more game-day recipes, check out

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