Big Game Eats
Have your friends and family coming over the for the Big Game? Stick to the basics, but step it up a bit, too. Here are some great recipe ideas that all will love.
Red Pepper Dip with Walnuts and Pomegranate MolassesDo you need a recipe for making holiday food look and taste great? Guests eat with their eyes, so it's important to make food look beautiful.View Recipe
- 10 pieces whole-wheat pita bread, 6 to 8-inch diameter
- extra virgin olive oil, or spray
- 2 tablespoons cumin seeds
- kosher salt and pepper
- 3 red bell peppers, about 1 pound
- 1 piece whole-wheat pita bread, 6-inch diameter
- 1 clove garlic, medium or large
- 3/4 cup walnut pieces, toasted, plus more for garnish
- 1-1/2 teaspoons hot paprika, plus more for garnish
- 1 teaspoon cumin, ground
- 1 tablespoon pomegranate molasses, plus 1 teaspoon
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon extra virgin olive oil
- 1-1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons pomegranate seeds, (optional)
- 1 tablespoon pistachios, chopped
- 1 sprig parsley
Make Pita Chips
Preheat oven to 350Â°F. Using scissors, cut off edge around the circumference of each pita. Split the pita into two round circles. Cut the circles in half. Cut each half into 3-4 triangles. Lay the triangles inner side up on baking sheet. Brush/spray each triangle with olive oil and cumin, then sprinkle generously with kosher salt and pepper. Toast until golden and lightly crisp (about 10 minutes).
Roast the bell peppers over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under broiler). Transfer to a bowl and cover with plastic wrap. Let stand about 15 minutes. Peel and discard skins, stems and seeds. Set peppers aside.
Combine bell peppers, piece of pita, garlic and walnut pieces in bowl of food processor; process for about 30 seconds. Add paprika, cumin, pomegranate molasses and process until smooth, about 30 more seconds. Add lemon juice, olive oil, kosher salt and black pepper. Pulse until combined.
Transfer to center of a serving platter. Sprinkle dip with pomegranate seeds (optional) and pistachios. Nestle the wide end of the chips in the dip (to make it look like a sun or a flower). Garnish center with a sprig of cilantro and serve. Makes 2-1/2 cups of dip. Serves 30.
- 2 ripe avocados, pits removed, flesh scooped out with a large spoon, put face down on a plate
- 1/4 cup red onion, finely chopped
- 1 large clove garlic, minced
- 1 chipotle in adobo sauce, seeded and minced, plus 2 tsp. of the adobo sauce
- 2 teaspoons lime juice
- 2 tablespoons olive oil
- 1/4 cup cilantro, chopped
- 1 teaspoon kosher salt
- 2 bags high quality corn chips
Crush avocado with a fork until coarsely mashed. Add red onions, garlic, chipotle, adobo, lime juice, olive oil, cilantro and salt. Mix well.
Mound guacamole in the middle of a serving platter and nestle the chips in a sunflower pattern around the dip. Garnish with a sprig of cilantro.
Guacamole turns brown when old. To prevent browning, put the avocado pit in the leftovers and drizzle with olive oil. The next day, it's great on a steak or chicken sandwich. Recipe created by Parties That CookÂ® www.PartiesThatCook.com
Slow Cooker Cowboy Sliders
- 1 teaspoon vegetable oil
- 1 4 lb. pork shoulder roast
- 1 cup barbecue sauce
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
- 1/4 cup light brown sugar
- 1 tablespoon prepared yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chili powder
- 1 extra large onion, chopped
- 2 large cloves garlic, crushed
- 8 Hawaiian dinner rolls, split
- 1/2 cup bread and butter pickles
- 1 cup prepared coleslaw
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
Place a small amount of coleslaw on bun, top with pork and pickle. Serve.
Truffle Butter Popcorn
- 1/2 cup popcorn kernels
- 2 tablespoons canola oil
- 1 teaspoon truffle salt
- 2 tablespoons Parmigiano Reggiano, grated
Place popcorn and oil in a large stockpot; cover. Turn heat to high and shake the pot occasionally so the kernels do not stick. When popped, toss in a brown paper bag with salt and cheese and serve.
Bloody Mary Shrimp Ceviche Shooters
- Bloody Mary
- 1 cup tomato juice cocktail
- 1 teaspoon horseradish
- 1 teaspoon cumin
- 1 teaspoon hot sauce
- 1 lime, juiced
- 4 large raw shrimp, peeled and deveined
- 1 lime, juiced
- 1 teaspoon cumin
- 1 teaspoon extra virgin olive oil
- 1 teaspoon cilantro
Blend the Bloody Mary, tomato juice cocktail, horseradish, cumin, hot sauce and lime juice in blender and chill for one hour.
Place raw shrimp, lime juice, cumin, olive oil and cilantro in a ziplock baggie and place in boiling water for 4 minutes or until shrimp are pink. Remove shrimp from baggie and chill.
Serve the Bloody Mary in a shot glass, hanging shrimp off top of glass.
Citrus Tequila Marinated Hot WingsBy Chef David Blackmon Nutrition Facts per 2-piece serving: Diabetic exchanges: 97 calories (64% calories from fat), 7 g protein, 7 g total fat (1.7 g saturated fat), 1 g carbohydrates, 0 dietary fiber, 27 mg cholesterol, 28 mg sodium 1 medium fat protein, 1/2 fatView Recipe
- 3 pounds chicken wings (about 21 to 22 wings), separated at joints, wing tips discarded
- 1/2 cup tequila
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice, fresh
- 1/4 cup orange juice, fresh
- 2 tablespoons olive oil
- 1/2 tablespoon cracked fresh pepper
- 3 large cloves of garlic, minced
- 2 teaspoons Tabasco sauce, to taste
- 1 teaspoon orange zest, grated
- 1 teaspoon lime zest, grated
- 2 long strips orange zest, curled into spirals for garnish
- 2 fresh limes, cut into wedges for garnish
- 2 fresh cilantro sprigs, for garnish
Rinse chicken wings and pat dry with paper towels. Lay in a single layer in a large glass baking dish.
In a bowl, combine remaining ingredients except orange zest spirals, lime wedges, and cilantro sprigs for garnish. Pour mixture over the chicken wings. Cover and refrigerate overnight, turning chicken wings several times.
Next Day: Preheat oven to 350Â°F
Remove chicken wings from marinade and arrange in a large shallow roasting pan. Bake chicken wings for 30 minutes.
Meanwhile, pour marinade into a saucepan, place on the stove and bring to a full boil; reduce by half, stirring occasionally, about 6 minutes. Set aside.
Remove the wings from the oven and preheat the broiler.
Brush the wings with the reduced marinade and broil, 4 to 6 inches from source of heat, until wings are crisp and brown, turning wings 2 or 3 times and brushing with marinade.
To serve, arrange the wings on a heated serving platter. Garnish with spirals of orange zest, lime wedges, and cilantro sprigs. Serve warm.
Brisket Slow Cooker ChiliThere are many different ways to make chili and here is another one! Chef Kari Karch grew up in Texas and now lives in Chicago so she jumped at the chance to whip up a recipe that combines the chili styles of both locations. Learn how to make a 9 spice brisket slow cooker chili recipe.View Recipe
8 hours 15 minutes
- 2 cups Low Sodium Beef Stock
- 2 Dried Chiles de Arbol, stems removed
- 1 12 oz jar Roasted Red Peppers, drained
- 1 28oz Can of Crushed Tomatoes
- 1/2 cup Beer
- 1 teaspoon Coriander
- 1 teaspoon Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Dry Mustard
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Flakes
- 1 teaspoon Smoked Paprika
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 pounds Trimmed Kosher Beef Brisket
- 1 pound Ground Italian Sausage
- Onion, finely diced
- 1 Red Pepper, finely diced
- 1 Clove of Garlic, grated
- 3 tablespoons Fresh Cilantro, finely chopped
- 1/2 cup Sour Cream
- 1 Lime, zested and juiced
- 1/4 teaspoon Sea Salt
- 1/4 Pepper
In a small sauce pan, simmer the beef stock over medium heat. Add the two chilies to the stock and simmer until the peppers have reconstituted. Then remove from heat and allow the stock and peppers to cool for two minutes. When the stock has cooled, add it to a food processor or blender along with the drained roasted red peppers, crushed tomatoes, and beer. Blend until smooth. Add the liquid to the crock pot. Season the brisket on both sides with salt and pepper. In a large pan over high heat, sear the meat on both sides until brown. Place the meat on a large platter to rest.In the same pan, add the Italian sausage and cook through. Spoon onto a paper towel to drain oil. Reduce the heat of the pan to medium/low and add the olive oil, finely diced onion and red pepper. Cook for about three minutes until the vegetables start to soften. Add the spices and grated garlic and cook another minute. Remove the pan from heat and add the vegetables to the liquid base in the crock pot. Stir to combine all ingredients. Add the brisket to the chili bath, cover, and cook on low for 8 hours. When the brisket is done cooking, remove it from the chili bath and allow it to rest for five minutes before cutting/shredding. The brisket can be shredded or cut into cubes, which ever you prefer. I like to chunk off large pieces using a fork. Crank the heat on the chili liquid up to high and cook for another half an hour with the meat added back to the pot. Add the cilantro and stir to evenly distribute. Keep the lid off to create a thicker chili. After a half an hour, the chili is done. Allow about ten minutes for the chili to cool before serving. Make the crema by stirring the sour cream, lime juice and zest, cilantro, salt and pepper together in a small bowl and top over chili. Top each serving with a tablespoon of crema, a sprinkle of cheddar cheese, and a teaspoon cilantro.
Spicy Mexicali Dip
- 1 onion, minced
- 2 garlic cloves, minced
- 1 pound lean ground beef
- 1 packet taco seasoning mix
- 1 can green chilies
- 1 can organic black beans
- 1/2 cup fresh made salsa
- 8 ounces greek yogurt
- 8 ounces low fat cream cheese
- 2 cups sharp cheddar cheese, grated
- 1/4 pickled jalapenos
- 2 roma tomatoes, medium dice
- 1/4 cup black olives
- 1 bag tortilla chips
In a saut pan, cook onions in 1 tablespoon olive oil until translucent and add in garlic. Toss in ground beef and cook through. Remove from heat and drain oil. Place back on heat and add in taco seasoning, green chilies, fresh salsa, and black beans. Cook for 5 minutes. While mixture is cooking, mix together yogurt and cream cheese. In a 2 quart Etch Corningware dish, spread cream cheese mixture then top off with ground beef mixture. Layer on cheese and bake in a 375* oven for 20 minutes. Garnish with jalapenos, tomatoes, and black olives. Use tortilla chips to scoop out dip. Enjoy!
- 1 Bag Dry Tri-Colored Tortellini
- 2 tablespoons Gourmet Fusions tm Garlic & Herb Sauce
- 1/8 cup olive oil
- 1/4 cup Romano Cheese, grated
Boil Tortellini, According to Directions. Drain & Rinse in Cold Water to Shock., Set Aside. In Bowl; Whisk Oil, Cheese & Gourmet Fusions tm Garlic & Herb Sauce. Toss in Cooked Tortellini, Refrigerate until Ready to Use. Skewer in Bunches of 2- 3, Serve at Room Temp
Football Oreo Brownies
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 6 tablespoons baking cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 12 Oreo cookies, coarsely crushed
- 2 Oreo cookies, finely crushed
- 1 pound powdered sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 3 tablespoons milk
Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine in a separate bowl the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the coarsely-crushed cookies. Spread into a greased 9"x13" pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in a pan on a wire rack.
In a mixing bowl, beat the powdered sugar and butter. Add vanilla. Gradually add the milk until desired consistency is achieved. Frost the cooled brownies with the buttercream and sprinkle with the finely-crushed Oreo crumbs.
Wonton Chili Cups
- 1 package wonton wrappers
- 1-1/2 pounds boneless chicken breast, poached and shredded
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons dry chili mix
- 2 cups shredded Mexican blend cheese
- 4 ounces canned green chiles
- 1 cup ranch dressing
Preheat oven to 350 degrees Fahrenheit. Line mini muffin tin with wonton wrappers and bake 5 minutes. Mix together remaining ingredients and spoon into cups. Bake filled cups an additional 10-12 minutes.
Big Game Gridiron Steak Nachos
- 1/2 pound iron steaks or skirt steak
- 1 bottle (12 ounces) citrus-based meat marinade
- 3/4 cup Mashed Refried Beans
- 5 Tostada Shells
- 1 cup Shredded Iceberg Lettuce
- 1/2 cup Sour Cream
- 1/2 cup Pico de Gallo
- 1/2 cup Jalapenos, chopped and drained
- 1/2 cup Guacamole
The night before you want to make this dish, combine steak with marinade and refrigerate overnight, turning regularly.
Remove meat from marinade and discard marinade. Grill to desired degree of completion, and then cut into 20 cubes. Thinly and evenly spread beans over tostada shells. Divide cheese over shells. Set tostada shells on a cookie sheet and set under broiler just until cheese melts, 30 to 60 seconds. Remove from heat then cut each tostada shell into four even wedges using a pizza cutter. Set tostada pieces around the rim of a large serving platter, topping each piece with a cube of the meat. Be sure to set meat on tostada pieces with grill marks facing up. In the center of the platter set lettuce, sour cream, pico de gallo, jalapeos and guacamole.
Grown Man Meatballs
- 3 diced tomatoes
- 1/2 stick of butter
- 1/2 cup olive oil
- 1 whole head of garlic, minced
- 2 tablespoons dried basil
- garlic salt, to taste
- salt, to taste
- pepper, to taste
- 1/4 cup vodka
- 1/2 cup cream
- 1/2 pound ground beef
- 1/2 pound chorizo
- 1/2 pound smoked sausage
- 1 cup bread crumbs
- 1 egg
- 3 cloves minced garlic
Heat butter and olive oil over medium heat. Add in garlic and cook, but don't let it burn! Add in basil a pinch of salt, garlic salt and pepper. Promptly add tomatoes and cook until soft. Once soft add in vodka and light on fire to burn off alcohol. Add cream and process in blender or food processor.
Combine all ingredients in bowl. Work ingredients together and form 3 inch balls. Place balls on cookie sheet and bake in 400 degree Fahrenheit oven for 15-20 minutes or until almost cooked through. Add balls in simmering sauce and finish.