A Super Bowl menu even a kitchen idiot can make

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. AP

Mexican pork and bean chili

(Start to finish: 40 minutes)

2 teaspoons 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 tablespoons chili powder

2 teaspoons ground cumin

Salt and freshly ground black pepper

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

Nutrition information per serving: 598 cal., 15 g fat, 84 mg chol., 727 mg sodium, 44 g pro., 77 g carbo., 29 g dietary fiber.

Chili-garlic shrimp

(Start to finish: 20 minutes)

1 pound peeled and deveined fresh large shrimp

1.6-ounce package buffalo wing seasoning

5 tablespoons unsalted butter

2 teaspoons bottled minced garlic

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

1/4 cup coarsely chopped fresh cilantro

2 teaspoons lime juice

Lime wedges (optional)

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 unfil 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