Chef Glenn Lyman's football favorites

Personal chef to the stars Glenn Lyman wants you to celebrate the Super Bowl like a professional athlete with these delicious dishes!

Spicy deviled egg salad dip

Ingredients
12 hardboiled eggs, peeled
1 cup mayonnaise
1 T paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 T yellow mustard
1 tsp sea salt or to taste
Cracked black pepper to taste
Dash seasoned salt
Chopped scallions for garnish (optional)

Directions
Separate whites from yolks, setting whites aside and placing yolks into a large bowl.
Finely mash yolks with a fork or potato masher. Add mayonnaise and continue to mash until it is evenly incorporated and mixture is smooth.
Add paprika, garlic powder, onion powder, mustard and salt and pepper to taste.
Finely chop the whites and fold into the yolk mixture.
Garnish with chopped scallions, seasoned salt and more paprika.
Serve with crackers or chips.

Turkey chili mac and cheese

Ingredients
1 pound ground turkey
1/2 medium sweet onion, chopped
1 green bell pepper, diced
15 oz. Diced tomatoes with juice
12 oz. V-8 juice
10 oz.  Condensed tomato soup
1 cup of water
1 T chili powder
1 T ground cumin
1 pinch of red pepper flakes
1 tsp. Dried oregano
1 tsp. Garlic powder
1 tsp. Onion powder
1 cup black beans, canned
8 ounces elbow macaroni
2 cups Monterey jack and/or cheddar cheese
Green onion, chopped for garnish
Kosher salt and pepper to taste
Olive oil

Directions
Season turkey with kosher salt and pepper and brown turkey in a large skillet breaking up large pieces evenly. Drain if necessary.
Meanwhile, cook onion and pepper in large saucepan over medium heat until softened, about 3-4 minutes. Add the next ten ingredients and stir to mix thoroughly. Add salt and pepper to taste. Bring chili to a simmer and cook for 30 minutes, uncovered stirring often until slightly thickened. Stir in black beans. 
Preheat oven to 375 degrees. Cook pasta according to package directions, rinse, cool and set aside. Combine chili mixture with cooked pasta and stir well.
Pour mixture into a 9” x 13” baking dish. Top with cheese and bake in oven on middle rack for 20-25 minutes until cheese is melted and bubbly. Let rest for 5-10 minutes and garnish with green onion. Serve warm.

BBQ bacon wrapped Brussels sprouts
12 servings

Ingredients
12 strips of bacon
12 medium/large Brussels sprouts
1/2 cup prepared barbecue sauce

Directions
Preheat oven to 375F. Line a baking sheet with aluminum foil and prepare with nonstick cooking spray.
Trim and rinse Brussels sprouts, patting dry with paper towels.
Place each Brussels sprout at the top of a piece of bacon and roll tightly. Place onto baking sheet, seam side down.
Season to taste with black pepper.
Bake at 375F for 30-35 minutes, brush the bacon wrapped sprouts with barbecue sauce for the final 15 minutes of cooking.