Real men don’t rely on significant others to cater their Super Bowl parties. With a bit of planning and the right recipes (read as easy), even a kitchen idiot can pull together a Bowl bash that keeps guests munching during the big game.

Mexican Pork and Bean Chili

Ingredients

2 tsp. olive oil

1 cup chopped yellow onion, divided

1/2 pound pork tenderloin, fat removed, cut into 1/2-inch cubes

1 celery stalk, chopped

1 small green pepper, chopped

2 cups canned red kidney beans, rinsed and drained

2 cups canned no-salt diced tomatoes

1/2 cup frozen or canned corn kernels (if canned, drain)

1 1/2 Tbsp. chili powder

2 tsp. ground cumin

Salt and freshly ground black pepper

Directions

In a large nonstick skillet, heat oil over high heat. Add the meat, celery, green pepper and all but 2 tablespoons of the onion. Cook 5 minutes, tossing to brown meat on all sides.

Add beans, tomatoes, corn, chili powder and cumin. Lower heat to medium and simmer 15 minutes. Season with salt and pepper to taste. Serve in large bowls.

Makes 2 servings

(Recipe from Linda Gassenheimer’s “Prevention’s Fit and Fast Meals in Minutes,” Rodale, 2006, $19.95)

(Start to finish: 40 minutes)

Chili Garlic Shrimp

Ingredients

1 pound peeled and deveined fresh large shrimp

1.6-ounce package buffalo wing seasoning

5 Tbsp. unsalted butter

2 tsp. bottled minced garlic

1/4 tsp. (or more, to taste) red pepper flakes

1/4 cup coarsely chopped fresh cilantro

2 tsp. lime juice

Lime wedges (optional)

Directions

 Rinse the shrimp with cold water, drain and pat dry with paper towels. Combine shrimp and buffalo wing seasoning in a large plastic bag and shake to coat evenly. Set aside.

In a large skillet over medium heat, combine butter, garlic and red pepper flakes. When butter has melted, increase heat to medium-high, being careful not to burn butter or garlic.

Add the shrimp when the butter begins to pop and sizzle. Cook and stir for 4 to 5 minutes, or until shrimp is opaque and cooked through. Be careful not to overcook.

Remove the pan from the heat and stir in cilantro and lime juice. If desired, garnish with lime wedges. Serve hot.

Makes 4 servings

(Recipe from Sandra Lee’s “Sandra Lee Semi-Homemade 20-minute meals,” Meredith, 2006, $19.95)

Creole Curly Fries

Ingredients

2 Tbsp. extra-virgin olive oil

1 Tbsp. Cajun seasoning,

1 tsp. salt

Half of a 28-ounce bag frozen curly french fries

Jarred chili sauce, for dipping

Directions

Preheat the oven to broil. Line a baking sheet or broiler pan with aluminum foil.

In a small bowl, whisk together the olive oil, Cajun seasoning and salt.

In a large bowl, combine the fries and oil mixture. Toss to coat evenly, then spread the french fries in a single layer on the baking sheet. Place the pan 6 inches from the broiler and cook for 9 to 11 minutes. After 4 to 5 minutes, use a spatula to flip the fries.

Serve fries immediately with chili sauce.

Makes 4 servings.Start to finish: 15 minutes

(Recipe from Sandra Lee’s “Sandra Lee Semi-Homemade 20-minute meals,” Meredith, 2006, $19.95)

Salsa Verde

Ingredients

1/2 cup extra-virgin olive oil

9 anchovy filets, drained, patted dry, minced

6 Tbsp. finely chopped fresh flat-leaf parsley

3 Tbsp. finely chopped fresh rosemary

3 Tbsp. finely chopped fresh thyme

3 Tbsp. finely chopped fresh mint

1 tsp. white wine vinegar

1/8 tsp. freshly ground black pepper

Directions

In a small bowl, mix together all ingredients. Serve with chips or grilled meats.

Makes 3/4 cup.

(Recipe from Brett McKee, chef and owner of Oak Steakhouse in Charleston, S.C.)