With the Super Bowl XLVIII coming up this weekend eager football fans from Denver to Seattle are quickly making plans; booking flights or planning parties, for the biggest game of the year. To make the best of the celebration you have to have the right snacks and celebrity Chef Cat Cora has created some tasty and unique treats.

No matter where you’re choosing to cheer from, it’s not a proper game day without the essential snacks. If you’re traveling to the big apple, this year’s tailgating restrictions make it even more necessary than ever to find easy and travel-appropriate recipes. However, if you’re rooting for your favorite team from the comfort of your home, putting a twist on the classic dishes will make this year one to remember.

Cat Cora’s Kitchen by Gaea, backed by celebrity chef and football fan, Cat Cora, puts a Mediterranean twist on the standard “sports fare” using their award winning range of olive oils. These recipes are sure to kick off any Super Bowl Sunday the right way.

Greek-Style Nachos

Ingredients

½ Cup Roasted Red Peppers
1 Teaspoon Garlic (Minced)
Pinch Kosher Salt
1 ½ Teaspoon Fresh Oregano (Minced)
1 ½ Teaspoon Cat Cora’s Kitchen by Gaea’s  Sitia, Crete D.O.P. Greek Extra Virgin Olive Oil or Kalamata D.O.P. Greek Extra Virgin Olive Oil
12 Ounce Pita Chips
2 Cup Pepper Jack Cheese (Shredded)
8 Ounce Mild Feta Cheese (Crumbled)
½ Cup Cat Cora’s Kitchen by Gaea’s Green Greek Olives (Pitted and Sliced)
¼ Cup Cat Cora’s Kitchen by Gaea’s Kalamata Olives (Pitted and Sliced)
½ Cup Cherry Tomatoes (Quartered)
½ Cup Non-fat Greek-style Yogurt

Instructions

For the Roasted Red Pepper Salsa:
Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld.

For the Nachos:
Preheat the oven to 350°F. Take the roasted red pepper salsa out of the fridge and set it aside. Spread the pita chips in a single layer on a baking sheet or a large heatproof platter. Sprinkle both cheeses evenly over the chips. Scatter the pepperoncini over the cheese. Bake the chips just until the cheese is melted, about 7 to 10 minutes. Remove the chips from the oven and scatter olives and cherry tomato quarters over the top. Spoon some of the red pepper salsa on the nachos and then dab on small dollops of Greek yogurt. Place the remaining salsa into a bowl so folks can dip while they eat. Serve the nachos right away with the remaining salsa on the side for folks to dip.

Twist It:
Make the salsa into a smooth, creamy sauce in your food processor. Just add the roasted pepper, garlic, salt, and oregano to thebowl of a food processor and pulse until ingredients are pureed. You don’t need to mince the garlic and oregano but just chop them roughly and let the processor do the work. (If your food processor is larger than a 1-quart model you may need to double the salsa recipe; serve any leftover salsa with eggs the next day.) With the motor running, pour in the olive oil until the mixture is completely smooth. Scrape the puree into a small bowl and mix in the yogurt until blended. Taste and add more salt if necessary. This gives you a creamy, bright red sauce that’s a complete flavor blast. As soon as you pull the warm nachos from the oven, drizzle this sauce over the top in a lattice pattern. Cut the red peppers into a medium dice and mix in a bowl with the garlic, salt, and oregano. Stir in the olive oil. Taste and add more salt if necessary. Chill the mixture in the refrigerator for 30 minutes to allow the flavors to meld.

White Bean & Chicken Chili Blanca
Called chili blanca (“white chili”) because it uses chicken instead of beef and white beans instead of kidney beans, this hearty, spicy, and satisfying stew is a given at my house on a gray, drizzly day. It’s very forgiving, so you can leave it simmering on the stove for an hour or more while you catch up on paperwork or household chores. It’s a good make-ahead dish and wonderful for potlucks.

Ingredients
1 pound Chicken tenders or boneless, skinless chicken breasts, cut into 1/ 2-by-3- inch strips
Kosher salt
Freshly ground black pepper
2 tablespoons of Cat Cora’s Kitchen by Gaea’s Sitia Crete D.O.P. Greek Extra Virgin Olive Oil or Kalamata D.O.P. Greek Extra Virgin Olive Oil
1 Medium onion, diced (about 1 cup)
2 Garlic cloves, minced
2 15-ounce cans White or Great Northern beans, drained and rinsed

1 cup Corn kernels, fresh or frozen and thawed

1 4 ounce  Can chopped green chiles

2 teaspoons Ground cumin

2 teaspoons Pure chile powder

1/8 teaspoon Cayenne pepper

3 cups Water, plus more if needed

2 cups Grated Monterey Jack cheese

2 tablespoons Chopped fresh cilantro

Instructions

Season the chicken with salt and pepper. In a large saucepan, heat the oil over high heat until shimmering but not smoking. Add the chicken pieces and cook, stirring, until browned, 2 to 3 minutes. Lower the heat to medium-high and add the onion and garlic. Cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the beans, corn, chilies, spices, and water. Bring to a boil; reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring occasionally.

Add more water, ½ cup at a time, if the chili is too thick. When the chili is done, taste and add more salt and pepper if needed. Ladle the chili into bowls and top each serving with a spoonful of cheese and a sprinkling of cilantro.

Sunday Cheesesteak Sandwiches

Ingredients

6 Tablespoon of Cat Cora’s Kitchen by Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil

1 Green Bell Pepper (Thinly Sliced)

1 Red Bell Pepper (Thinly Sliced)

1 Cup Mushrooms (Thinly sliced)

1 Large Onion (Sliced Paper-thin)

2 Tablespoon Fresh Oregano (Chopped)

½ Teaspoon Kosher Salt

1½ Pound Rib-eye Steak, 1 inch thick

4 Crusty Hoagie Rolls (Sliced)

1 Tablespoon Unsalted Butter

½ Pound Provolone Cheese (Diced Small)

2 Large Egg Yolks (Beaten)

1 Tablespoon All-Purpose Flour

1½ Cup Whole Milk

Instructions

Preheat the oven to 250 F.

Heat a large cast-iron skillet over medium-high heat. Add 3 tablespoons of the olive oil to the pan. Add the peppers and mushrooms and saute until slightly softened, about 3 minutes. Add the onion and saute until it’s just the way you like it. Transfer the peppers, mushrooms and onion to an ovenproof platter and place it in the oven to keep warm.

Heat the remaining tablespoons olive oil in the pan over medium-high heat. Add the oregano, salt, and pepper to taste and saute quickly. As soon as the seasonings are hot, saute the steak for 5-6 minutes. Turn the steak and cook for another 5-6 minutes for medium-rare.

Remove the steak from the pan, place on a cutting board, and let it rest for 5 minutes. Thinly slice the steak. With tongs, divide the meat among the hoagie rolls and top with the onion mixture. Spoon some of the cheese sauce over the meat and vegetables, cover with the top of the roll, and serve.

Homemade Provolone Sauce:

Slow, gentle heat is the key to a smooth, creamy cheese sauce.

Half-fill the bottom of a double boiler with water and place over medium heat. Melt the butter in the top of the double boiler. Add the cheese and let if soften slowly, stirring.

Meanwhile, in a medium bowl, whisk together the egg yolks, flour and milk. When the cheese has melted, pour the egg mixture into the top of the double boiler and whisk until the sauce is warm and begins to thicken. Continue to cook over medium heat, whisking constantly. Add salt and pepper to taste. When the sauce is thick, turn the heat to low to keep it warm while you assemble the sandwiches. Cover and refrigerate any leftover sauce.