RECIPE: Emily Richards serves up philly cheesesteak, jambalaya and saucy smoked ribs for Super Bowl Sunday

Need some menu inspiration for Super Bowl Sunday? Emily Richards shows us what she's making for football fans.

Philly Cheesesteak Chili Sandwich

The spiked-up Pickled Jalapeno Sour Cream makes this sandwich extra tasty and super messy.

• 2 tbsp canola oil
• 1 small, sweet onion, chopped
• 1 lbs. (454 g) lean ground beef
• 1 pkg (8 oz/227 g) sliced mushrooms
• 1 each red and green bell pepper, chopped
• 1/2 tsp (2 mL) pepper
• 1/4 tsp (1 mL) salt
• 1 cup (250 mL) beef broth
• 2 tbsp. (30 mL) tomato paste
• 1 tbsp. (15 mL) Worcestershire sauce
• 4 to 6 soft hoagie (sausage) buns, sliced
• 2 tbsp. butter, softened
• 12 slices provolone cheese

Pickled Jalapeno Sour Cream:

• 1/2 cup (125 mL) sour cream
• 2 tbsp. (30 mL) mayonnaise
• 2 tbsp. (30 mL) finely chopped pickled jalapeños
• 1 tbsp. (15 mL) pickled jalapeno juice
• Pinch each salt and pepper

Pickled Jalapeno Sour Cream: In a small bowl, whisk together sour cream, mayonnaise, pickled jalapeños, juice, salt and pepper; set aside.

In a large pot, heat oil over medium heat and cook onion, stirring occasionally for about 10 minutes or until starting to become golden. Increase heat to medium-high and add beef, mushrooms, peppers, pepper and salt. Cook, stirring and breaking up beef for about 12 minutes or until deep golden and tender. Add broth, tomato paste and Worcestershire and bring to a boil. Simmer for 10 minutes or until reduced slightly.

Spread butter over inside of buns and place on medium-high grill and toast lightly. Spoon chili among buns and top with cheese slices. Place in foil pan and return to grill; close lid and warm through for about 5 minutes or until cheese is melted.

Spread sandwiches with Pickled Jalapeno Sour Cream and more pickled jalapeños if desired.

Serves: 4 to 6

Jambalaya

Celebrate where the Super Bowl is this year in New Orleans and make a pot of Jambalaya to share with friends!

• 1 lbs. (454 g) smoked sausages, grilled
• 1 tbsp. (15 mL) canola or vegetable oil
• 1 onion, diced
• 1 celery stalk, diced
• 1 small green pepper, diced
• 1 tbsp. (15 mL) Cajun seasoning
• 1 1/2 cups (375 mL) basmati or jasmine rice
• 2 cloves garlic, minced
• 1/4 tsp (1 mL) cayenne
• 2 1/2 cups (625 mL) vegetable broth
• 12 oz (340 g) thawed large shrimp, peeled and deveined
• 2 green onions, thinly sliced

Cut sausages into 1-inch (2.5 cm) slices; set aside.

In a large saucepan, heat oil over medium heat. Add onion, celery and pepper and cook, stirring for 5 minutes or until softened. Stir in Cajun seasoning and cook for 30 seconds. Stir in rice, garlic and cayenne until well coated. Pour in broth and return sausages with any accumulated juices to saucepan. Bring to a simmer. Cover and reduce heat to low; cook, stirring occasionally for about 15 minutes or until rice is tender. Stir in shrimp; cover and cook for 3 minutes or until shrimp are cooked through.

Fluff with fork into a serving dish and sprinkle with green onion to serve.

Serves: 4 to 6

Kansas City-inspired Smoked Saucy Ribs

This dark coffee infused barbecue sauce is tangy and sweet with some smoky kick and is great to cook with any favourite protein in or you can use it as a basting sauce for the grill. Serve it up with some baked beans for perfect game day dinner.

• 2 cups (500 mL) brewed coffee
• 1 cup (250 mL) fancy molasses
• 1/2 cup (125 mL) mango chutney
• 1/2 cup (125 mL) cider vinegar
• 1/2 cup (125 mL) ketchup
• 1 tbsp. (15 mL) Worcestershire sauce
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) smoky hot sauce (chipotle)
• 3 racks (about 3 lbs./1.5 kg) pork baby back ribs
• 2 tbsp. (30 mL) Montreal steak spice or your favourite rib spice rub

In a saucepan whisk together coffee, molasses, chutney, vinegar, ketchup, Worcestershire sauce, salt and hot sauce; bring to boil. Reduce heat and simmer for about 15 minutes or until reduced to 3 cups (750 mL).

Meanwhile, remove membrane from back of ribs. Toss with spice rub. Place in smoker set at 225°F for 3 hours. Remove to cutting board and cut ribs into 2-rib portions and place in large roasting pan. Pour 2 cups (500 mL) of the sauce over ribs, turning to coat.

Return to smoker for 1 1/2 hours, turning occasionally in the sauce. Serve saucy or simply place the rib portions on the smoker grill or barbecue grill and crisp lightly over medium-high heat. Serve with remaining sauce.

Serves: 6 to 8