Preparing For The Big Game

February 2, 2023

As you read in the previous article, real estate tends to slow down between Thanksgiving and The Big Game. But once the trophy is handed out, South Floridians will start to see an increase in both inventory and buyers alike.

In preparation for the big game, you may be hosting a notorious Super Bowl party for friends and family. Is your space in need of a facelift or perhaps even a new space? Or are you the couple that has been wanting to grow into a larger home where you can start a new tradition of playing host on game day and other celebrations?

So as you gather with loved ones over the next couple weeks, remember that I am always here to help you and them through the real estate process – no matter what your need is! Buying, Selling, Listing – or just answering some common questions. I’m ready to share the knowledge I’ve gained and put my experience to work for you!

Super Bowl Day is a magical day. Even if you don’t like football, the energy, the atmosphere, the opportunity to gather and enjoy each other’s company is always a plus. If you’re looking for somewhere to go out and watch the games this year – we are at no shortage here in north Palm Beach County. Check out Duffy’s Sports Grill, Miller’s Ale House, J J Muggs Stadium Grill, DAS Beer Garden, All Sports Grill, Old Florida Bar & Grill, Brass Ring Pub, Uncle Mick’s Bar & Grill, Dive Bar, Jumby Bay Island Grill, Thirsty Turtle – just to name a few!

And as a token of my appreciation to you this year, I’d like to share an easy can’t-say-no-to dish to share at the party!



  • 2 small flour or corn tortillas
  • Canola oil, for brushing
  • 1/2 tsp. kosher salt, plus more
  • 2 (16-oz.) cans refried beans
  • 1/2 tsp. adobo seasoning
  • 2 1/4 c. sour cream, divided
  • Freshly ground black pepper
  • 1 3/4 pico de gallo
  • 1 3/4 queso
  • 4 scallions, thinly sliced
  • 1 1/2 c. guacamole
  • 1/2 lime
  • 7 pitted black olives
  • 7 pitted green olives
  • 14 baby carrots
  • Tortilla chips




  1. Preheat oven to 400°. Line a baking sheet with parchment. Brush each tortilla with oil and sprinkle with salt. Using a sharp knife, gently cut a 2-dimensional field goal shape into each tortilla and place on prepared sheet.
  2. Bake tortillas until golden brown and crisp, 6 to 7 minutes.
  3. Mix beans and adobo seasoning. Spread beans mixture in bottom of a 13″-by-9″ baking dish. Mix 2 cups sour cream, 1/2 teaspoon salt, and a pinch of pepper. Spread sour cream over beans in an even layer.
  4. Strain and layer pico de gallo over sour cream, leaving a 2″ space of sour cream exposed on right edge of dish.
  5. Starting from shorter right edge of dish, spread queso over exposed sour cream and pico de gallo layer, leaving 2″ pico de gallo exposed on left edge of dish. This will make one of your end zones. Sprinkle scallions over queso layer, leaving 2″ queso exposed to create the second end zone. Spread guacamole over scallions to create the field. Squeeze lime over guacamole.
  6. Place remaining 1/4 cup sour cream in a piping bag fitted with a small tip. Pipe a single line across center of guacamole parallel to short edges of dish. Pipe 2 evenly spaced lines on each side of the center line to create 5 goal lines. At base of center line, pipe a number “5” to the left of the line and a “0” to the right of the line. Repeat on other side. Place a tortilla field goal at each end of field.
  7. Place each olive onto a carrot for a helmet. Place carrots into dip with olive end sticking up. Serve with chips alongside.