(Family Features) When your friends and family gather around the big screen for the big game, only BIG FLAVOR will do! Earn MVP status with quick and easy Johnsonville recipes featuring sausages that are big on flavor when served by themselves, or when they're included in these traditional sports-fan favorites.
Visit www.johnsonville.com for great recipes to flavor up any get-together.
Touchdown Italian Sausage Chili
Prep: 35 minutes
Cook: 20 minutes
- 1 package (19.76 ounces) Johnsonville Italian Sausage Links
- 1 cup onion, chopped
- 3 celery ribs, cut into 1/2-inch pieces
- 1 large sweet red pepper, cut into 1-inch pieces
- 1 tablespoon garlic, minced
- 3 tablespoons olive oil
- 1 large yellow pepper, cut into 1-inch pieces
- 1 large green pepper, cut into 1-inch pieces
- 3 cans (14-1/2 ounces each) Italian recipe stewed tomatoes
- 1 can (16 ounces) dark red kidney beans, rinsed and drained
- 1 can (15 ounces) butter beans, rinsed and drained
- 1 can (6 ounces) tomato paste
- 3/4 cup black olives, sliced
- 1/4 cup cream sherry (optional)
- 1 tablespoon fresh basil, chopped
- 1-1/2 teaspoons baking cocoa
- 1/2 to 1 teaspoon pepper
- Grill Italian sausage according to package directions; cut into half moon slices and set aside. In soup kettle, sauté onion, celery, sweet pepper and garlic in oil until tender. Add sausage and remaining ingredients; bring to boil.
- Reduce heat; cover and simmer for 20 minutes or until flavors are blended.
Serving Suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.
PigTails & Fries
Prep: 10 minutes
Cook: 20 to 25 minutes
- 1 package (13.5 to 16 ounces) Johnsonville smoked sausage (Polish, New Orleans, Smoked Turkey, BOLD Beef Hot Links or Beef Franks)
- 1 package (28 ounces) frozen curly french fries
- Oil for deep-fat frying
- Cut sausage links in half lengthwise. Cut each half into three long strips.
- TO FRY: In deep-fat fryer, heat oil to 375°F. Fry french fries in batches for 3 to 6 minutes or until golden brown. Drain on paper towels. Place sausage strips in single layer in fryer basket. Fry for about 1 minute or until they curl. Drain on paper towels. Serve with fries.
- TO BAKE: Spread fries in single layer on baking sheet. Bake at 450°F for 17 to 20 minutes, turning once. At the same time, arrange sausage strips in single layer on separate baking sheet. Bake at 450°F for 12 to 14 minutes or until they curl. Serve with fries.
Reuben Brat Hoagie
Prep: 20 minutes
Grill/Bake: 35 minutes
- 1 package (19.76 ounces) Johnsonville Original Bratwurst
- 1 large onion, sliced
- 1 teaspoon butter
- 1/3 cup Thousand Island salad dressing
- 1/3 cup coarse ground mustard
- 1 loaf (1 pound) French bread
- 12 slices Swiss cheese, thinly sliced
- 1 can (14 ounces) sauerkraut, drained
- Grill brats according to directions. When cool, cut into 1/4-inch bias slices. In skillet, sauté onion in butter until tender; set aside. In small bowl, combine salad dressing and mustard. Slice French bread lengthwise and transfer to baking sheet. Spread salad dressing mixture on inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and remaining cheese.
- Bake at 350°F for 10 minutes or until cheese is melted. Cut hoagie and serve hot.
Serving Suggestions: To grill hoagie, assemble sandwich on a large sheet of heavy-duty foil. Wrap in foil. Grill, covered, over medium-low heat for 10 minutes or until cheese is melted.
Spicy Sausage Queso
Prep: 25 minutes
- 1 package (16 ounces) Johnsonville All Natural Ground Italian Sausage
- 2 pounds Velveeta cheese, cubed
- 1 jar (16 ounces) chunky salsa
- 1 tablespoon fennel seed, crushed
- 2 teaspoons garlic powder
- 1 teaspoon anise seed, crushed
- 1/4 teaspoon dried basil
- Garlic toast
- In skillet, cook and crumble sausage until no longer pink; drain. Place cheese in large microwave-safe bowl. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in salsa, seasonings and sausage. Microwave 2 minutes longer or until heated through. Serve with garlic toast.
Serving Suggestions: Add 1/4 teaspoon cayenne pepper for a spicier dish. Serve garlic toast with diced tomatoes and chopped black olives. To serve in a bread bowl, cut off the top of a round loaf of bread; carefully hollow out bottom, leaving a 1-inch shell. Cube removed bread. Spoon cheese dip into bread shell. Serve with bread cubes.
(Family Features) Looking for a way to kick up the flavor for your game-day party? Tailgating by the stadium or watching on a big screen, you can add great taste to the menu with a versatile cheese such as Jarlsberg.
Great for snacking, sandwiches and cooking, this popular cheese has a mellow, nutty flavor, a creamy, buttery texture and melts beautifully. You can find it in wedges, random-weight pieces and convenient slices.
Jarlsberg can be a tasty part of any tailgate experience - try some of these ideas to score big with your guests:
* Super Sliders: Mini beef, turkey or bison burgers topped with sliced Jarlsberg (or Jarlsberg Lite).
* Deep Fried Cheese Sticks: Creamy goodness battered and fried; take their flavor up a notch with marinara or spicy barbecue sauce for dipping.
* Ham & Cheese Calzones: Salty, smoky ham and gooey melted Jarlsberg all wrapped up in a munch-and-carry pastry.
* Kickin' Kebabs: Skewer great taste by alternating cheese cubes with pickled vegetables and chunks of cured ham or smoked sausage.
This recipe for Cheese Stuffed Jalapeño Peppers is an easy way to bring some heat to the game - they can be made ahead of time, then just popped onto the grill or under the broiler to be ready before the next time out.
For more recipes with big flavor, visit www.jarlsberg.com/us.
Cheese Stuffed Jalapeño Peppers
Makes 16 appetizers
- 16 pickled jalapeño peppers, rinsed and drained
- 2 4-ounce logs fresh goat cheese
- 1 cup grated Jarlsberg cheese
- 1/2 cup grated Manchego cheese*
- 1/4 cup diced green onion (scallions)
- Dash of hot sauce
- Cilantro leaves
- Optional garnish: pickled mini hot red pepper
- Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins. In bowl, mash goat cheese with Jarlsberg, Manchego, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Recipe can be made ahead to this point.)
- Arrange peppers in heavy aluminum foil packet. Grill 8 - 10 minutes until cheese begins to melt. Garnish with cilantro and, if desired, hot red peppers.
*If you can't find Manchego, use 1-1/2 cups Jarlsberg cheese.
(Family Features) What better way to serve a hungry gang than with two crowd-pleasers: meatballs and BBQ? Anyone hosting a big game gathering needs to have recipes on-hand that are hearty and tasty, while still being easy to prepare.
The easiest and fastest way to find what you need to feed the fans is by utilizing local club stores like Sam's, where shoppers can huddle and find great game-day foods and entertaining items at affordable prices. These crowd-pleasing recipes start off with Byron's Hand Pulled Pork BBQ and Casa Di Bertacchi Meatballs, both sold at Sam's Clubs nationwide.
The Mini Meatball Hamburgers are made from fully-cooked meatballs crafted from an outstanding, authentic family recipe. The seasoned and lightly steamed meatballs can be warmed up quickly and paired with a tasty sauce for some super-star sliders.
BBQ Nachos take game-day appetizers to a whole new level. Made with hickory-smoked pulled pork that's finished with a sweet and spicy sauce, this BBQ is ready to be warmed up and loaded up with fan-favorite nacho toppings for an appetizer that will have your guests calling for a replay.
For more information about Byron's Hand Pulled Pork BBQ, Casa Di Bertacchi Meatballs, or for additional recipes, visit www.ClubEntertaining.com.
Mini Meatball Hamburgers
Makes 26 appetizers
- 26 frozen Casa Di Bertacchi fully cooked meatballs (1 pound)
- 1 cup ketchup
- 3 tablespoons Dijon honey mustard
- 26 2-inch rolls, sliced in half horizontally
- 1 1/2 cups sweet pickle relish
- Preheat oven to 400°F.
- Place meatballs in 8 x 8 or 9 x 9-inch pan. Bake for 25 to 30 minutes, or until thoroughly heated.
- In a small bowl, combine ketchup and mustard. Place a heaping teaspoon of ketchup mixture on the bottom of roll. Place a meatball on top. Follow with a rounded teaspoon of pickle relish. Place top half of roll over top. Repeat for remaining meatballs and rolls. Serve immediately on a large platter.
Cheeseburger Variation: Place a small slice of cheddar cheese over each meatball.
- Byron's BBQ
- 1 cup shredded Monterrey Jack cheese
- 1/2 cup red onion, diced
- 1 green bell pepper, diced
- 1 tomato, diced
- 1 15-ounce can black beans, rinsed and drained
- Tortilla chips
- Whole kernel corn
- Sliced jalapeño
- Fresh guacamole
- Sour cream
- On a large oven safe serving plate, arrange a layer of tortilla chips; top with BBQ. Sprinkle with cheese, onions, bell peppers, diced tomato and black beans. Heat in microwave (or in oven) until cheese is melted. Garnish with whole kernel corn, sliced jalapeño, fresh guacamole, and sour cream.
Score major points with delicious dishes
(Family Features) If the crew is coming over to root for your favorite team, it may be time to spice up the menu. Whether you’re hosting the weekend get-together or watching the game after work, switch up your typical spread and serve something new to leave your guests cheering for more.
When it comes to choosing an ingredient that can lend a winning assist to nearly any dish and score you some major points, look no further than California Ripe Olives.
Variety is key when mapping out food for a crowd, regardless of the event. Plan on serving one main course and two sides, and consider no-fuss options like chips and dips. If there are kids in attendance, make sure there is something neutral for even the pickiest eaters to snack on. However, try your best to avoid anything that needs a knife and fork to eat – finger foods typically work best when the game is on and conversation is flowing.
The mild and unique taste of California Ripe Olives lends itself well to many different flavor pairings, such as these recipes for Pulled Pork Sandwiches with Peach-Olive Jam, Easy Olive Bread and Sun-Dried Tomato and Olive Tapenade. Whether your guests are fans of spicy, mild, sweet or savory, the only limit is your imagination when you pull a can of olives from the pantry.
Family farms across California grow 95 percent of the ripe olives consumed in the United States. Each can is a labor of love. Multi-generational family farms work with family-owned canneries in California to produce each can and ensure only the highest quality olives make it from the farm to your game-day table. For more creative ways to use olives, including family recipes from growers across California, visit CalOlive.org .
Simple Entertaining Tips to Take Your Table to the Next Level
- A colorful platter is an easy way to spice up a spread.
- Pair something salty with something sweet for a juxtaposition of flavors.
- If you’re serving food on neutral plates, add some colorful linens.
- Plan the menu around a central theme or ingredient.
- Guests love choices – making more options available can make for better spreads.
- Use versatile ingredients, like California Ripe Olives, to keep picky eaters happy.
Pulled Pork Sandwiches with Peach-Olive Jam
- 1 teaspoon olive oil
- 3 pounds pork shoulder roast
- kosher salt, to taste
- ground black pepper, to taste
- 4 cloves garlic, quartered
- 4 cups low-sodium chicken broth
- 8 ounces dried peaches
- 1 tablespoon chili powder
- 1 cup California Black Ripe Olives, wedged
- 2 teaspoons country mustard
- 1 ounce arugula
- 8 onion rolls, split and toasted
- Heat oven to 375° F.
- In large, high-sided saute pan, heat oil over medium-high heat.
- Season pork with salt and pepper, to taste, and cook in pan 3-4 minutes on each side until browned.
- Stir in garlic and continue cooking 3-5 minutes.
- Pour in chicken broth, peaches and chili powder; bring to boil.
- Cover loosely with foil and bake in oven 2 hours.
- With slotted spoon, carefully remove peaches and transfer to small mixing bowl. Mix olives and mustard with peaches; set aside.
- Continue to cook pork in oven 30-60 minutes until fork tender.
- Allow to cool slightly then shred by pulling apart with fork.
- Assemble sandwiches by spooning pork onto toasted rolls.
- Top with arugula and peach-olive mixture.
Easy Olive Bread
Recipe courtesy of The Wicked Noodle
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 2 cups shredded cheddar cheese
- 10 ounces California Green Ripe Olives, chopped
- 2 green onions, chopped
- 1 loaf French bread, sliced in half lengthwise
- Heat oven to 350° F.
- In bowl, mix cream cheese, butter and mayonnaise until thoroughly combined. Add garlic; stir well to distribute. Add cheddar cheese, green olives and green onions; stir to combine.
- Spread mixture on cut sides of bread. Bake 20-30 minutes, until cheese is hot, bubbly and starting to brown.
Sun-Dried Tomato and Olive Tapenade
- 1/2 cup shallots, chopped
- 1/4 cup chopped smoked sun-dried tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 2 cloves garlic, minced
- 1 can (6 ounces) California Green Ripe Olives, drained
- 1 can (6 ounces) California Black Ripe Olives, drained
- 1/4 cup lightly packed fresh basil
- sea salt, to taste
- freshly ground pepper, to taste
- crackers or toasted baguette slices
- In food processor, pulse shallots, sun-dried tomatoes, olive oil, vinegar and garlic until finely chopped. Add olives, basil, salt and pepper; pulse again until chopped.
- Cover and chill 1 hour.
- Serve with crackers or toasted baguette slices.
Note: Recipe can be prepared one day in advance.
Photo courtesy of The Wicked Noodle (Easy Olive Bread)
Source: California Olive Committee
(Family Features) Burgers and dogs may be typical game day grub, but a lineup that never changes can get tiresome a few weeks into the season. Infuse new energy and homemade favorites into your game day menu so you can enjoy great games and good eats for a winning combination.
Explore new flavors. Add variety by building your meal around a different main dish, like ribs or pulled pork instead of burgers. Or invite guests to get in on the action and offer a DIY pizza or taco bar with a wide range of toppings for the ultimate custom plate. Then adapt your side dishes to fit the theme, like adding a barbecue spice seasoning to your party mix, for example, or offering a chipotle-style dip for veggies and chips.
Add an unexpected twist. If you prefer a more traditional menu, there’s no reason to abandon all your favorite game day fare. Instead, reimagine a popular dish with a special or unexpected ingredient. For example, this recipe features a homemade pizza topped with creamy ranch dressing. An option like Litehouse Homestyle Ranch has no artificial colors, flavors or preservatives, no high fructose corn syrup and is gluten free. The dressing is a versatile addition to your game day spread since you can use it to top off everything from pizza and fries to tacos, burgers and more. For easy serving, look for the 20-ounce squeeze bottle, or opt for a glass jar or dip tub, whichever your recipe requires.
Don’t forget dessert. A good game requires lots of savory, hearty foods, but by the fourth quarter, you’re likely to start craving sweet victory and a sweet treat to go along with the win. Easy individual desserts are a great bet, that way you can grab a quick bite and get back to the screen before you miss any action. Think along the lines of finger foods like marshmallow cereal bars, brownies and cookies to offer a little something for everyone.
Find more ideas for your game day gathering at LitehouseFoods.com.
Homemade Pizza Recipe
Total time: 45 minutes
- 1 ball pizza dough (store-bought or homemade)
- 1 jar pizza sauce
- pepperoni (optional)
- sausage (optional)
- ham or Canadian bacon (optional)
- black olives (optional)
- mushrooms (optional)
- peppers (optional)
- 1 package (8 ounces) fresh mozzarella, shredded
- 1 squeeze bottle (20 ounces) Litehouse Homestyle Ranch dressing
- Heat oven to 425° F.
- Prepare dough by pressing it onto a pizza pan or pizza stone. Spread pizza sauce over crust and top with pepperoni, sausage, ham or Canadian bacon, black olives, mushrooms and peppers, if desired. Sprinkle cheese evenly over top of pizza. Bake 20-30 minutes.
- Top with ranch dressing before serving.
Note: Toppings can be substituted as desired.
Source: Litehouse Foods
(Family Features) It’s game day, which means your party needs food and needs it fast. Use recipes that can pump up the crowd this season and make every game a win.
These quick recipes for an Olive Bar Flatbread and a Mediterranean Nacho Bar can leave the fans in your home screaming for more.
Your fans will almost assuredly be dipping, diving and running for these simple snacks created with fresh ingredients like Sabra Hummus, which is available in more than a dozen flavors in the deli section of your grocery store. Spread it on fluffy flatbread with your favorite veggies to create a snack that fans can go crazy over, or set it out buffet-style for everyone to munch on at halftime.
Find more game day recipes at sabra.com.
Mediterranean Nacho Bar
- Sabra Hummus
- Diced tomatoes
- Chopped green onions
- Chopped zucchini (1/4-inch chunks)
- Chopped Greek olives
- Chopped pepperoncinis
- Shredded lettuce
- Crumbled feta cheese
- Grilled chicken
- Pita chips
- Assemble hummus, tomatoes, green onions, zucchini, olives, pepperoncinis, lettuce, cheese and chicken in buffet format.
- Serve with pita chips.
Olive Bar Flatbread
Prep time: 15 minutes
- 3 tablespoons Sabra Roasted Red Pepper Hummus
- 1 flatbread
- 1/2 cup desired vegetables, chopped (olives, roasted peppers, peppadew or artichokes)
- 3 miniature mozzarella balls, sliced
- 2 cups arugula
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon pepper
- Heat oven to 400° F.
- Place hummus on flatbread. Top with desired vegetables and mozzarella.
- Bake on lower rack 10-12 minutes, or until crispy and browned.
- Toss arugula with lemon juice, olive oil, salt and pepper. Place on flatbread and serve.
(Family Features) Just like your favorite sports team, hosting a winning big-game party or tailgate takes planning, preparation and teamwork. To make your festivities fun-filled, remember these entertaining tips that are sure to score big with your fans.
Scatter the refreshments. Help direct movement and traffic flow by setting up food stations. Using different rooms or areas helps prevent congestion and encourages guests to mingle. Try placing finger foods and other appetizers in a couple of locations, beverages in another area and desserts in yet another space.
Embrace variety. Take into account taste preferences and dietary needs, and have an assortment of food and drinks available. Offer spicy options along with less seasoned dishes, both indulgent and better-for-you treats, plus an array of beverages for drinkers and non-drinkers alike.
Build your roster. If your party is a potluck, encourage guests to sign up for dishes so you don’t end up with multiple versions of the same thing. Create a discussion group online, or simply ask guests to indicate what they’ll bring along with their RSVP.
Don’t forget the dips. Wings are a tailgating staple, and dips are a great way to complement those zesty flavors or cool the heat, but you may find yourself in a team rivalry when it comes to the preferred dip at the game day bash: ranch or bleu cheese dressing? Both pair well with a range of wing flavors, so these dips are sure to be crowd pleasers. The delicious combination of fresh herb and vegetable flavors make Litehouse Homestyle Ranch a perfect party choice, and Litehouse Chunky Bleu Cheese features fresh buttermilk, homemade mayonnaise and a blend of spices as the backdrop for award-winning artisan blue cheese chunks that will make your fellow sports fans cheer for more.
Expand on tradition. Tailgating is a time-honored tradition, and the food lineup is often based on familiar fare. Along with those fan favorites, don’t be afraid to put some new flavors into play, such as these Sticky Sesame Chicken Wings that add a tangy ethnic flair to traditional wings.
Find more game day recipes at LitehouseFoods.com.
Sticky Sesame Chicken Wings
Yield: 4 servings
Prep time: 10 minutes
Cook time: 40 minutes
- 1/4 cup flour
- 1/4 teaspoon salt
- 20 chicken wings
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1/2 teaspoon Litehouse Instantly Fresh Garlic
- 3 tablespoons water, divided
- 1/2 cup brown sugar
- 1 tablespoon cornstarch
- sliced green onions, for garnish
- sesame seeds, for garnish
- celery sticks (optional)
- Litehouse Homestyle Ranch and Chunky Bleu Cheese Dressing
- Heat oven to 400° F.
- In large bag, combine flour and salt. Add chicken wings and shake to coat. Discard any leftover flour.
- Line baking sheet with foil and spray with pan spray of your choice. Place wings in single layer on baking sheet.
- Bake wings 40-45 minutes, turning halfway through.
- In sauce pan over medium heat, combine soy sauce, sesame oil, garlic, 2 tablespoons water and brown sugar. Whisk together remaining water and cornstarch, and pour into sauce. Bring to boil then simmer until thickened.
- When wings are done, toss with sauce, garnish with green onion and sesame seeds, and serve with celery sticks, ranch and bleu cheese dressing.
Source: Litehouse, Inc.
(Family Features) Whether you want to step up your hosting game or just plan to contribute to the game day spread, it’s easy to create the perfect plan with an array of premium food, without the premium price tags.
Simplify party prep and cleanup: Paper towels, plastic cutlery and game day-themed plates and napkins can make post-party cleanup a breeze, not to mention festive. Save time on party prep by picking up everything you need at one location. You can find these paper goods and all the ingredients for a tasty spread, including fresh produce, meats, dips, chips and snacks, at a grocery store like ALDI. There are plenty of options to fit nearly every lifestyle and budget.
Make it buffet style: Let your guests serve themselves on game day. Buffets showcase a wide variety of dips, chips and snacks and are an affordable, fun option to please all your guests. This party trick also makes it easy to grab a quick bite between plays or during commercial breaks.
Go after unusual suspects: Elevate traditional dips, hummus, guacamole and salsa with different dipping options. Crostini, crispbread, gluten-free crackers and unexpected veggies like rainbow carrots, sugar snap peas and asparagus would add dimension to your menu and put a spin on your favorite game day snacks.
Get out of the kitchen: Just because you’re hosting should not mean you don’t get to enjoy yourself. Avoid spending hours in the kitchen with this crowd-pleasing Buffalo Chicken Dip recipe. Mix the ingredients in a slow cooker, turn it on high and then you’re ready to kick off the party.
Find more ideas and recipes for game day at ALDI.com.
Buffalo Chicken Dip
Recipe courtesy of Chef Leigh An, ALDI Test Kitchen
- 2 pounds Kirkwood Never Any! Chicken Breasts
- 1 cup Burman's Hot Sauce
- 1/2 cup Tuscan Garden Buttermilk Ranch Dressing
- 8 ounces Happy Farms Cream Cheese, at room temperature
- 1 teaspoon sea salt from Stonemill Sea Salt Grinder
- 2 teaspoons pepper from Stonemill Peppercorn Grinder
- 1 cup Happy Farms Colby Jack Shredded Cheese
- In slow cooker, combine chicken, hot sauce, ranch, cream cheese, salt and pepper. Turn slow cooker to high and cook 2 hours and 30 minutes.
- Shred chicken. Add cheese to slow cooker and stir. Turn slow cooker to warm and enjoy with tortilla chips, baguettes or crunchy veggies.
Tip: For easy shredding, place cooked chicken breasts in stand mixer with paddle attachment and turn on low until shredded.
Photo courtesy of Getty Images
(Family Features) When the clock ticks down toward game day and you’re putting together a snacking plan of attack, turn to recipes like these that you and your guests can savor for all four quarters of action.
With different choices to draft from, there’s no need for a superstar main course at the center of the meal. Instead, rely on options like customizable brats and pulled pork sandwiches, baked chicken wings and game-day dips for winners all around.
Find more recipes for hosting game day at Culinary.net.
Top Your Tailgate
Take your tailgate or home viewing party to the next level by setting up a topping station with a variety of both traditional and unexpected condiments and garnishes to let your fellow fans customize their grilled fare. Include options such as:
- Ketchup and mustard (with flavor variations for added zing)
- Sauerkraut or cole slaw
- Chopped fresh and grilled onions
- Chili (homemade or from a can)
- Pickle spears and relish
- Barbecue sauce
- Assorted shredded and crumbled cheeses
- A variety of peppers
A Game-Day Winner
Game time is no time to mess around when it comes to fast, savory snacks. Crispy and light, tangy and bold, these wings have you covered for all your game-day needs. These spicy hot wings pair perfectly with Litehouse Chunky Blue Cheese or Homestyle Ranch Dressing and may result in another game day rivalry: blue cheese vs. ranch. Whether you’re hosting the game-day party or bringing a dish to a friend’s bash, these wings can make mouths water from the opening kickoff to the final whistle. Find more game-day recipes at litehousefoods.com.
Crispy Baked Buffalo Chicken Wings
Total time: 1 hour, 25 minutes
- 4 pounds chicken wings
- 2 tablespoons baking powder
- 1 teaspoon salt
- nonstick cooking spray
- 4 tablespoons unsalted butter, melted
- 1/2 cup hot sauce
- 1/2 cup Litehouse Chunky Blue Cheese or Homestyle Ranch dressing
- 1/3 cup Litehouse Blue Cheese Crumbles
- Lay wings on rack on rimmed baking tray and let dry in refrigerator overnight, or pat dry with paper towels.
- Heat oven to 250° F. Put one oven shelf in lower quarter of oven and one in top quarter.
- Place wings in large re-sealable bag. Add baking powder and salt. Shake bag to coat wings evenly.
- Line tray with foil. Spray rack on baking tray with nonstick spray. Place wings skin side up on rack. Bake on lower shelf 30 minutes.
- Move tray to higher shelf and turn oven up to 425° F. Bake 40-50 minutes, rotating tray halfway through. Wings are done when they are dark, golden brown and skin is crispy.
- While wings bake, whisk together butter and hot sauce; keep warm.
- Remove wings from oven and toss with hot sauce; sprinkle immediately with blue cheese crumbles. Serve with blue cheese or ranch dressing, carrots and celery sticks.
Dip into Game Day
Game day is about huddling up with friends and family, and feeling good about the food you share. Kick off the big game with Sabra, the official dip of the NFL, and help the crowd go wild when you put a twist on traditional hummus by topping it with bruschetta. Available in more than a dozen flavors, Sabra Hummus is made with fresh chickpeas, a touch of garlic and smooth tahini, making it a wholesome and delicious accompaniment for your favorite game-day chips, crackers and veggies. Find more big-game recipes at sabra.com.
Prep time: 5 minutes
- 2 cups multi-colored cherry tomatoes
- 1 clove garlic, minced
- 10 fresh basil leaves, chopped
- 1 tablespoon olive oil, plus additional (optional)
- salt, to taste
- container Sabra Classic Hummus (10 ounces)
- To make bruschetta: Cut cherry tomatoes into quarters or eighths, if large. Place in small mixing bowl. Stir in garlic, basil and olive oil, and season with salt, to taste.
- Scoop hummus out of container and swirl onto serving plate. Top with bruschetta and drizzle with touch of olive oil, if desired. Serve with fresh vegetables or pita chips.
A Heaping Handheld
Snack like a champion during the big game with recipes that please palates without overfilling like these Smoked Pulled Pork Sandwiches. Since guests can pile their sandwiches as high as they like with sweet pork and optional toppings, there’s no need to worry about serving sizes. Find more honey-infused recipes for tasty meal solutions at honey.com.
Smoked Pulled Pork Sandwiches with Honey Barbecue Sauce
Recipe courtesy of the National Honey Board
- 1/4 cup sugar
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 1 1/2 teaspoons seasoned salt
- 1 1/2 teaspoons garlic powder
- 1 1/4 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1 bone-in pork shoulder roast (4 pounds)
- 2 cups hickory chips
- 1 cup water
- 1 1/2 cups barbecue sauce
- 1 1/2 cups honey
- 1 cup ketchup
- 8-10 rolls
- chopped jalapeno peppers (optional)
- chopped onion (optional)
- chopped pickles (optional)
- To make Pork Rub: Stir together sugar, chili powder, paprika, seasoned salt, garlic powder, onion powder, salt, cumin, pepper and cayenne pepper.
- Massage Pork Rub over surface of pork and let stand 30 minutes.
- Soak hickory chips in water; drain well. Wrap chips in foil; punch holes in foil and place on top of gas grill set on high. When chips begin to smoke, place pork on grill and cook until well browned on all sides with lid closed, about 30-45 minutes.
- Heat oven to 300° F.
- Remove pork from grill and place in turkey-size oven bag set in large, shallow baking dish. Add water and seal well; pierce bag several times with small knife. Cook 3-3 1/2 hours, or until meat is tender and pork bone can be removed easily. Remove from oven. Remove bone and set aside until cool enough to handle.
- Shred meat into small pieces, removing fat. Add juices from cooking bag, skimming off excess fat.
- In separate saucepan, stir together barbecue sauce, honey and ketchup, cooking until hot and honey has dissolved. Stir most of sauce into shredded pork and mix well.
- Serve on rolls and drizzle with remaining sauce. Top with jalapenos, onions and pickles, if desired.
Photos courtesy of Getty Images (Brats and Smoked Pulled Pork Sandwiches)
(Family Features) When hosting a game-day party, you’d think the focus would be on the score or the award-winning commercials, but it’s actually a great reason to indulge in flavor-filled bites. When the big day rolls around, let your guests obsess over the game while you serve up ooey-gooey dips, saucy wings and football-themed desserts that can keep them happily glued to their seats.
Dip into delicious. No watch-party menu is complete without a cheesy dip. This over the top dip brings big flavor and is perfect for kicking the party up a notch as your team works to post that next big win.
Slow cook your cornbread. Not only does this recipe for cornbread amp up the flavor with paprika, garlic powder and cheese, you can set it, forget it then enjoy it with your favorite chili or ribs.
Go ahead and wing it. Wings and football go together like quarterbacks and touchdowns. This year, try a south-of-the-border version and rub wings in cheesy taco seasoning. For extra flair, serve them on a platter with taco fixings.
Fan-favorite desserts. Win or lose, there’s always room for dessert. It can be surprisingly simple to create fun and tasty football-themed treats. These bite-size truffles require just five ingredients and are the perfect finishing touch(down) for your game-day spread.
Find more flavorful game-day recipes and ideas for your party at McCormick.com.
Chocolate Raspberry Football Cookie Truffles
- 4 cups crumbled chewy chocolate cookies
- 1 1/2 cups marshmallow creme
- 2 teaspoons McCormick Raspberry Extract
- 12 ounces semi-sweet chocolate, chopped
- 1 ounce white chocolate, melted
- In large bowl, mix crumbled cookies, marshmallow creme and raspberry flavor until well blended. Shape mixture into 1-inch ovals. Set aside.
- Melt chocolate as directed on package. Using fork, dip one cookie truffle at a time into chocolate. Tap back of fork 2-3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray. Refrigerate 30 minutes, or until chocolate is set.
- Spoon melted white chocolate into small, re-sealable plastic bag. Cut small piece from one bottom corner of bag. Close bag tightly then pipe lines on truffles to resemble football stitching. Let stand until chocolate is set.
Note: Cookies can be stored in covered container at room temperature up to 5 days.
Texas Trash Dip
- 1 package (8 ounces) cream cheese
- 1 cup sour cream
- 2 cans (16 ounces each) refried beans
- 1 can (4 1/2 ounces) chopped green chilies, drained
- 1 package McCormick Taco Seasoning Mix
- 4 cups shredded Mexican cheese blend, divided
- nonstick cooking spray
- chopped cilantro (optional)
- tomatoes (optional)
- sliced olives (optional)
- avocado (optional)
- tortilla chips
- Heat oven to 350° F.
- In large, microwavable bowl, heat cream cheese and sour cream on high 1 minute, or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chilies, seasoning mix and 2 cups cheese; mix well.
- Spread bean mixture into 13-by-9-inch baking dish sprayed with nonstick cooking spray. Sprinkle with remaining cheese.
- Bake 25 minutes, or until cheese is melted. Top with cilantro, tomatoes, sliced olives and avocado, if desired. Serve with tortilla chips.
Cheesy Taco Wings
- 2 1/2 pounds chicken wing pieces
- 1 package McCormick Cheesy Taco Mix
- nonstick cooking spray
- 3 cups chopped romaine lettuce
- 1/4 cup finely chopped tomato
- 2 tablespoons sliced green onion
- 1 tablespoons crumbled queso fresco
- Heat oven to 450° F.
- In large bowl, toss chicken wings with seasoning mix. On large, shallow foil-lined baking pan sprayed with nonstick cooking spray, arrange wings in single layer.
- Bake 30-35 minutes, or until chicken is cooked through and skin is crisp.
- On large serving platter, arrange lettuce. Top with wings, tomato, green onion and queso fresco.
Slow Cooker Cheesy Cornbread
- Nonstick cooking spray
- 1 cup milk
- 3 eggs, beaten
- 2 packages (8 1/2 ounces each) corn muffin mix
- 1 teaspoon McCormick Paprika
- 1/2 teaspoon McCormick Garlic Powder
- 1/2 teaspoon salt
- 1 cup frozen corn
- 2 cups shredded cheddar cheese, divided
- Spray inside of 6-quart slow cooker with nonstick cooking spray. In slow cooker, mix milk, eggs, corn muffin mix, paprika, garlic powder and salt until well blended.
- Stir in corn and 1 cup cheese. Place clean kitchen towel over slow cooker and cover with lid.
- Cook 2 hours on high, or until toothpick in center of cornbread comes out clean. Uncover.
- Sprinkle cornbread with remaining cheese. Let stand, uncovered, 30 minutes, or until cheese is melted.