Game Day Buffalo Chicken Dip
(Culinary.net) Powering up for a successful game day starts with a pregame spread, and no tailgate or homegate is complete without a spicy dip that brings the heat.
This Game Day Buffalo Chicken Dip is a perfect solution for firing up your crowd as it requires little preparation so you save precious time before kickoff. Whether you bake shortly before the game begins or make it ahead of time for a parking lot party, simply keep it warm and serve with chips or veggie sticks for a quick, shareable appetizer.
Find more ways to turn up the heat on game day at Culinary.net.
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Watch video to see how to make this recipe!
Game Day Buffalo Chicken Dip
- 2 cups shredded chicken
- 8 ounces cream cheese
- 1/2 cup sour cream
- 1 1/2 cups sharp cheddar cheese, plus additional for topping, divided
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 heavy pinch dried dill
- 1/2 cup hot sauce
- 2 green onions, chopped
- blue cheese crumbles
- vegetable sticks
- Heat oven to 400 F.
- In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. Add hot sauce; mix until combined.
- Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste.
- Bake until cheese is melted, approximately 15 minutes.
- Top with blue cheese crumbles and chopped green onion.
- Serve warm with chips and vegetable sticks.
Tackle Tailgate Menus with Fast, Flavorful Foods
(Family Features) While they may not strap on helmets and head to the field for kickoff, football fans often feel like they’re as much a part of the game as the players themselves. When the team is in the locker room laying out the game plan, scores of fans are fueling up with tantalizing tailgate foods.
In fact, many tailgaters believe food is the most important aspect of the pregame festivities, and one trendy way to feed your crowd is with small plates, appetizers, samplers and innovative sides that feature a variety of flavors like these ideas from the experts at Aramark.
An easy hack for your next game day meal can be a recipe you prepare at home before heading to the stadium. The toppings are what set these Korean-inspired Sweet and Spicy Bratwurst Subs apart. Just make the crunchy kimchi, bright mango slaw and spicy sesame mayonnaise up to two days ahead of time so grilling the bratwursts is all you need to do before kickoff.
As tailgate grub continues to trend toward easy and quick, Sweet Heat Foil Packets provide another no-mess, single-serve solution. Load up individual packets with shrimp, chicken, andouille sausage and favorite veggies then head to the game and grill on-site for a hot meal to fire up your fellow fans.
Find more game day recipe inspiration by visiting Aramark’s Feed Your Potential website, fyp365.com.
Sweet and Spicy Bratwurst Subs
Recipe courtesy of Aramark
- 1 1/2 cups green cabbage, cut into thick strips
- 1/4 cup water
- 4 teaspoons white vinegar
- 1 tablespoon gochujang paste
- 2 teaspoons fish sauce
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced, peeled ginger root
- 1/2 cup daikon radish strips
- 1/4 cup shredded, peeled carrot
- 1/4 cup sliced green onion
- 2 cups shredded green cabbage
- 1/3 cup diced mango chunks, thawed from frozen
- 1/4 cup shredded, peeled carrot
- 1/4 cup sliced green onion
- 1/4 cup red bell pepper, cut into thin strips
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons minced, peeled ginger root
- 2 tablespoons white vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon minced garlic
Spicy Sesame Mayonnaise:
- 1/3 cup mayonnaise
- 1 tablespoon sriracha
- 1 1/2 teaspoons sesame oil
- 1 1/2 teaspoons seasoned rice wine vinegar
- 8 bratwursts (4 ounces each)
- 8 hoagie rolls (6 inches), split
- To make kimchi: Place cabbage in microwavable bowl. Add water. Cover and microwave on high 2 minutes, or until tender-crisp. Rinse with cold water and drain well.
- In large bowl, mix vinegar, gochujang, fish sauce, garlic and ginger. Add steamed cabbage, daikon, carrot and onion; toss to coat. Cover and chill.
- To make mango slaw: Mix cabbage, mango, carrot, onion, red bell pepper, cilantro, ginger, vinegar, salt and garlic. Cover and chill.
- To make spicy sesame mayonnaise: Mix mayonnaise, sriracha, sesame oil and vinegar until well blended. Cover and chill.
- Heat grill to medium and lightly oil grill rack. Grill bratwursts 8 minutes, or until internal temperature reaches 155 F.
- Spread mayonnaise on rolls. Place grilled bratwurst on rolls and top with kimchi and slaw.
Sweet Heat Foil Packets
Recipe courtesy of Aramark
- 1/2 cup cold butter, diced
- 1 cup diced yellow onion
- 1 cup diced, peeled potatoes
- 1 cup diced, peeled carrots
- 1 cup diced red bell pepper
- 2 cups diced skinless, boneless chicken breast
- 16 extra-large shrimp, peeled, deveined and tails removed
- 8 teaspoons Cajun seasoning
- 1 cup diced pineapple
- 1 cup andouille sausage, cut in half and sliced
- 8 frozen mini corn cobs, cut in half (16 pieces)
- 1 cup sliced green onion
- salt, to taste
- pepper, to taste
- Heat grill to medium. Place eight 18-by-18-inch squares heavy-duty aluminum foil on work surface.
- On half of each foil square, evenly layer butter, onions, potatoes, carrots, red bell peppers, chicken, shrimp, seasoning, pineapple, sausage, corn cobs and green onions.
- Fold foil in half over filling. Fold edges of foil tightly toward filling to seal packets.
- Place packets on baking sheet.
- Grill 15 minutes with lid closed until chicken and shrimp are cooked through. Season to taste with salt and pepper.
Go Big for the Big Game
(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.
Big Flavor for the Big Game
(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.
Switch Up Your Game Day Menu
(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
Big Game Snacks for the Win
(Family Features) The big game is almost here: two teams, a room full of fans and a spread of fan-favorite foods to keep everybody going. Whether everyone's at your place or you're heading somewhere else to watch the game, you want to make sure the place is stocked with flavorful snacks that will wow the crowd.
This year, step up your game with clutch recipes loaded with bold flavor and plenty of heat.
One of the most popular party favorites is buffalo chicken dip. It is a must-have because it's creamy, cheesy and loaded with great-tasting buffalo flavor. Serve it up with fresh-cut celery or bell peppers, baby carrots, crackers and pita bread, and you'll add some kick to your sporty celebration. Plus, this recipe provides a way to include those traditional football flavors without the mess of hot wings.
A kick can make or break a game, and the right sauce can make or break your recipe. Not only is Frank's RedHot a game-day staple, it was the key ingredient in the first-ever buffalo wings back in 1964. It's an essential ingredient for any big game food lineup, so make sure you've got plenty on-hand.
Once you've got the dip prepared for kickoff, it's time to turn to something a little more unexpected. Round out your game-day lineup with an amazing flavor combination they won't see coming - something sweet, tangy and savory that brings just the right amount of heat: Sweet Chili Meatballs.
Bite-sized meatballs made with ginger, fresh cilantro, green onions and sweet chili sauce are baked before getting doused in even more sweet chili sauce, making them an irresistibly tasty addition to any game day spread. If the game heads into overtime, no need to worry because these meatballs will stay warm in the slow cooker all game long.
If you're looking for more big game tips and recipes to dazzle the crowd, check out franksredhot.com/recipes.
Buffalo Chicken Dip
- 2 cups shredded cooked chicken
- 1 package cream cheese (8 ounces), softened
- 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce or Buffalo Wings Sauce
- 1/2 cup ranch dressing
- 1/2 cup crumbled bleu cheese or other shredded cheese
- green onions, chopped (optional)
- Heat oven to 350 F.
- In shallow, 1-quart baking dish, combine all ingredients.
- Bake 20 minutes, or until mixture is heated through. Stir.
- Garnish with chopped green onions, if desired. Serve with tortilla chips, crackers and/or vegetables.
Sweet Chili Meatballs
- 1 pound lean ground turkey or ground beef
- 1/3 cup Japanese panko crumbs or bread crumbs
- 1/4 cup cilantro, finely chopped
- 3 green onions, chopped
- 1 tablespoon fresh ginger, finely minced
- 1 large egg, beaten
- 1/2 teaspoon salt
- 12 ounces Frank's RedHot Sweet Chili Sauce, divided
- Heat oven to 350 F.
- Mix ground meat, panko crumbs, cilantro, green onion, ginger, egg, salt and 1/4 cup sweet chili sauce. Form into one-inch meatballs.
- Place meatballs on lightly greased baking sheets.
- Bake 20 minutes, turning once halfway through. Put meatballs in slow cooker on warm.
- With slow cooker on low to keep meatballs warm, pour remaining sweet chili sauce over meatballs. Gently stir to coat.
Source: Frank’s RedHot
Dig Into 7 Game-Winning Dips
(Family Features) Although you may share a passion for a favorite sports team, not everyone has the same taste when it comes to the tailgating menu. Enter these seven dips: from a yogurt turmeric dip to spicy buffalo chicken dip, you’re sure to please nearly every game-day guest.
Visit McCormick.com or find McCormick on Facebook and Pinterest for more recipes to make your tailgating menu a winner.
Texas Trash Dip
There won’t be any trash talk when it comes to this dip. It’s the ultimate ooey, gooey, cheesy dish that’s sure to be all the rage at game-day parties and social gatherings.
Easy Buffalo Chicken Dip
Games and wings go hand-in-hand, but you can keep hands mess-free with this alternative that combines all the flavors of savory Buffalo chicken wings in a warm, creamy dip.
Sweet Georgia Peach and Pecan Dip
Think outside the box this season with a dip that is the perfect blend of salty and sweet. Bacon, Georgia peaches, sweet onions and a brown sugar bourbon marinade are complemented by pecans for a nutty, crunchy finish.
Creamy Turmeric and Cinnamon Dip
Low-fat yogurt and milk blend with golden turmeric and cinnamon for a tangy dip just waiting for crispy dippers like pita chips and veggies.
Roasted Carrot Yogurt Dip
Move over cheesy, chili dips – the tangy sweetness of orange juice, carrots and honey make for a simple dip you can feel good about devouring.
Spinach Artichoke and Dill Dip
Warm up with this crowd-pleasing dip made with fresh spinach, artichoke hearts, cream cheese and Parmesan.
Spicy Black Bean Dip
Simply mix together a can of black beans, chopped tomatoes and spices like chili powder and cumin for an easy dip to throw together for last-minute guests.
Throw the Ultimate Tailgate
(Family Features) Football season is back, and that means it’s time to stock up on all the tailgating essentials. Nailing the food lineup is key because few things can ruin a good game like getting “hangry” before kickoff. This year, kick your game up a notch with simple tailgating recipes that bring the perfect blend of flavor and heat. These easy recipes will get you enjoying the festivities in no time, whether you’re tailgating at the stadium or homegating on your couch.
No matter which team you and your friends are rooting for, there’s one thing that all football fans can agree on: wings are the MVPs of game day. Wings have been holding the line ever since 1964, when Frank’s RedHot was the key ingredient in the first-ever Buffalo wings.
After all these years, there’s a reason wings keep their defending champ status: they’re easy to make and a surefire way to deliver that classic Buffalo flavor. Just bake the wings for half an hour to get that crispy coating, toss with your two-ingredient buffalo sauce and you’re all set. Serve them up with blue cheese dressing and celery sticks and you’ll be on your way to the ultimate tailgate.
In order to make sure you’ve got the win locked in, have more than one play in your back pocket. Turn to another tried-and-true, one-pot classic: chili.
Don’t overthink it – all you need to do is brown some ground beef, add some onion then crushed tomatoes, beans, hot sauce and seasoning. All you need is 15 minutes to build flavor and you’re good to go. Even easier, let your slow cooker do the work. Finish it off with shredded cheese, scallions, sour cream and more hot sauce, and you’ll have the hearty chili you need to keep the tailgate going strong. Enjoy your chili on its own or spoon it on top of hot dogs, nachos and whatever else you have on your plate.
For more tailgate tips and great-tasting game day recipes, visit franksredhot.com/recipes.
Buffalo Chicken Wings
- 2 1/2 pounds chicken wing pieces
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 1/3 cup butter, melted
- blue cheese dressing
- celery sticks
- Heat oven to 450° F.
- In foil-lined pan, bake wings 30 minutes until crispy, turning once.
- In bowl, combine sauce and butter.
- Toss wings in sauce to coat completely.
- Serve with blue cheese dressing and celery sticks.
- 2 pounds ground beef
- 1 large onion, chopped
- 1 can (28 ounces) crushed tomatoes in puree
- 1 can (15-19 ounces) kidney beans, undrained
- 1/4 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2 packages (1 1/4 ounces) chili seasoning mix
- shredded cheddar cheese (optional)
- scallions (optional)
- sour cream (optional)
- In large, nonstick pot, cook beef until browned.
- Add onion; cook 3 minutes. Drain.
- Stir in tomatoes, beans, sauce and seasoning mix. Heat to boiling. Stir often.
- Simmer, partially covered, 15 minutes, or until flavors are blended. Stir often.
- Garnish, as desired, with shredded cheddar cheese, scallions and sour cream.
Source: Frank’s RedHot
Make Game Day a Win
(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.
A Fresh Tailgate Menu
Quick and tasty ideas for game day
(Family Features) Take your tailgating game to new heights this season with fresh dishes that are easy to make and serve, whether your tailgating tradition takes place at the game or at home.
Fast prep times and short ingredient lists make these recipes a cinch to prepare in advance and have ready to go as soon as you reach the parking lot or before guests arrive. The star ingredients are naturally hardwood-smoked sausages and seasoned deli meats from Eckrich, which offers a variety of smoked sausage flavors in traditional ropes and bun-length links as well as gluten-free deli meats such as Black Forest ham and oven-roasted turkey, all with just the right blend of seasonings for a rich, savory taste.
You can switch up the flavors of these recipes by subbing in different varieties of smoked sausage, such as replacing the original rope-style smoked sausage with Eckrich Jalapeno & Cheddar Links. The roll-ups are also easy to customize for guests using any type of deli meat, and they’re easy to enjoy on the go if you need a quick bite on the way to the stadium.
Tailgate Like a Pro
Try New Toppings
Smoked sausage and deli meats are easy to add to a bun for an instant meal, and there's plenty of ways to dress your tailgate menu up or down based upon the preferences of your guests. Be sure to keep some basics on hand for those who prefer traditional preparation, but for the more adventurous types, try out these ideas for toppings that create a new dimension of flavor.
- Grilled onion
- Grilled peppers
- Grilled, roasted or sauteed mushrooms
- Spicy mustard
- Flavored ketchup (think spicy, fruity or sweet)
- Ethnic flavors like curry or marinara sauce
- Hot sauce
- Roasted corn relish
- Crumbled or shredded cheese
- Bacon crumbles
- Repurpose coffee filters as holders for your sandwiches. They're easy to hold and help keep your favorite toppings contained.
- Up-cycle an empty six-pack container into a convenient cookout caddy to hold napkins, condiments and utensils. Not only is it quick to grab and place on the table, but it helps keep napkins from blowing away in a breeze.
- For kabobs, keep wooden skewers from charring by soaking them in water before threading on ingredients.
- Prepare toppings the night before and arrange them in a disposable foil pan for a quick and easy DIY topping bar.
Million Dollar Moment
This season, Eckrich – the official smoked sausage and deli meat sponsor of the College Football Playoff – is once again hosting the Road to the National Championship sweepstakes. Fans around the country will have the chance to make a 20-yard throw for $1 million at some of the biggest college football games of the season, including the 2018 College Football Playoff National Championship in Atlanta. Visit EckrichFootball.com for your chance to win.
Find more game-day recipes at Eckrich.com.
Grilled Sausage Skewer Sandwiches
Cook time: 15 minutes
- 1 regular size package Eckrich Smoked Sausage
- 1 small red onion, cut into 1-inch pieces
- 1 red bell pepper, seeded, cut into 1-inch pieces
- 6 wooden skewers, 10 inches long
- 1/2 cup Italian salad dressing, divided
- 6 bolillo or sandwich rolls, split
- 1 avocado, cut into 1/2-inch thick slices
- 1/4 cup cilantro leaves
- Heat grill to medium-high.
- Cut sausage into 1/2-inch thick slices. Thread sausage, onion and bell peppers alternately onto skewers. Brush 1/4 cup salad dressing on skewered sausage and vegetables.
- Grill until sausage is golden brown and vegetables are crisp-tender, about 10 minutes, turning once.
- Brush remaining salad dressing on rolls. Fill rolls with grilled sausage and vegetables. Divide avocado and cilantro onto each.
Tip: To broil sausage rather than grill, heat broiler to medium-high, follow the same skewer preparation instructions and broil about 10 minutes, or until sausage is golden brown and vegetables are crisp-tender.
Ham and Turkey Roll-ups
Cook time: 10 minutes
- 4 ounces Eckrich Deli Oven Roasted Turkey Breast
- 4 ounces Eckrich Deli Black Forest Ham
- lettuce leaves
- 2 tablespoons chunky guacamole
- 1/4 cup chopped cucumbers
- 1 tablespoon shredded cheddar cheese
- 2 slices bacon, cooked and crumbled
- Layer turkey and ham slices. Layer lettuce, guacamole, cucumber, cheese and bacon crumbles. Roll meat and secure with toothpick.
Potato Salad with Smoked Sausage
Cook time: 30 minutes
- 3/4 regular size package Eckrich Smoked Sausage, halved lengthwise, cut into 1/2-inch thick slices
- 3 small red potatoes (about 2 1/2 pounds), cooked and quartered
- 1 can (4 ounces) pitted ripe olives, drained and halved
- 2 cups Italian dressing
- 1 green onion, sliced (about 1/4 cup)
- 1 clove garlic, minced
- 2 teaspoons ground black pepper
- In large skillet over medium heat, cook sausage 6 minutes, stirring occasionally. Stir in potatoes; cook until heated through, stirring occasionally. Remove from heat.
- Add olives, dressing, onions, garlic and pepper; mix lightly.