5 Awesome Game Day Treats That Will Fuel You Up For the Big Game

Ok, so we all know that you don’t really need to fuel up for an afternoon of couch sitting and binge watching, but it’s so much fun!  Football and fattening finger foods are as American as, well, football and fattening finger foods. While a terrifically greasy, cheesy pizza and some wings are all you really need, we wanted to share some of our favorite, slightly elevated snacks for those special days when you’re hosting a gang of ravenous fans and want to take it to the next level.  Enjoy.

Air-Fried Honey Buffalo Wings

Crispy wings without all of the shirt-ruining, artery clogging grease of deep-fried wings.  If you don’t have an air fryer, you can broil them for the same amount of time, turning once halfway.  The sweet and tangy sauce is a breeze to make, and is mild enough to be enjoyed by everyone.

5 lb. Bag of Chicken Wings (Approximately 20 Wings)

¼ Cup Frank’s Red Hot

¼ Cup Honey

¼ Cup Apricot Preserves

¼ Cup Brown Sugar

2 tbsp. Soy Sauce

2 tbsp. Butter (Optional)

1 tbsp. Cornstarch

Salt

  • Sprinkle the chicken wings with salt on both sides and place into the air fryer basket. Set the air fryer to 400 degrees and cook for 20 minutes, turning halfway through cooking.  Wings should be crispy on the outside.
  • Add the cornstarch to the soy sauce and whisk vigorously until it is incorporated.
  • In a deep skillet, add the remaining ingredients, except for the butter, and bring to a boil. Lower the heat to low and let simmer until it thickens into a glaze.
  • When the sauce has begun to thicken, add the butter to the sauce and stir. This step can be left out, but helps the sauce coat the wings and adds another layer of flavor.
  • When the wings are finished cooking, immediately brush or toss them in the sauce and serve.

Instant Pot Macaroni and Cheese

Instant Pot Mac and Cheese

A co-worker here at ECCB Outdoor made this in the office last week, and it was so good that we had to include it here. It’s much cheesier (vs. creamy) than most mac and cheese, but the flavors work well.  It would be great with additions like buffalo chicken or bacon, but the standalone version is good enough for us.  Sure, you could also make this on the stove, but the Instant Pot cooked it in 7 minutes, and the pasta came out perfect with a nice chew.

2 ½ Cups Elbow Macaroni

2 Cups Chicken Stock

1 Cup Heavy Cream

1 tsp. Salt

1 tsp. Pepper

1 tbsp. Butter

½ Cup Milk

3 Cups Shredded Cheese (Original recipe is half cheddar & half mozzarella, but use whatever cheese you like best.  We tried Monterrey Jack and Habanero Cheddar for a little extra kick, and it was delicious)

  • Put the elbow macaroni, chicken stock, cream, salt, and pepper into the Instant Pot and set it to cook on high for 7 minutes.
  • When the timer ends, turn the Instant Pot off and do a quick release of the pressure.
  • Add the milk, butter, and cheese to the pot and stir to incorporate.

Recipe Credit: https://delishably.com/grains/best-pressure-cooker-recipe-ever

Vietnamese meatball bahn mi

Meatball Bahn Mi

Basically, a Vietnamese meatball Po’Boy – What could be better?  The earthy fragrant flavors here are fantastic, and the spicy Sriracha mayo and pickled jalapenos add just the right amount of kick.

1 lb. Ground Pork

1 Cup Panko Bread Crumbs

1 tbsp. Minced Garlic

1 tsp. Minced Ginger

3 tbsp. Sriracha

1 tbsp. Hoisin Sauce

1 tsp. Soy Sauce

2 tbsp. Basil, Finely Chopped

1 Long French Baguette

1 Carrot, Julienned

2 Radishes, Julienned

1 Jalapeno, Sliced thinly

1 Small Cucumber Sliced Thinly

¼ Cup Mayonnaise

¼ Cup Fresh Cilantro

¼ Cup Rice Vinegar

1 tsp. Sesame Oil

2 tbsp. Sugar

Salt

1 tsp. Sesame Oil

  • Preheat oven to 400 degrees and line a backing sheet with foil.
  • Mix pork, Panko, garlic, ginger, 2 tbsp Sriracha, hoisin, soy sauce & basil together in a a large bowl until all ingredients are combined.
  • Roll mixture into golf ball sized balls, and place them on the backing sheet.
  • Bake for 30 minutes.
  • While the meatballs are baking, whisk vinegar, sesame oil, sugar, and salt together in a small bowl.
  • Toss the radishes, carrots, jalapeno, and cucumber with the pickling brine and let sit for 15 minutes.
  • Mix 1 tbsp of Sriracha with the ¼ cup of mayo.
  • When the meatballs are finished cooking, slice open the baguette and warm in the oven for 3-5 minutes.
  • To assemble the sandwich, slather the Sriracha mayo on both sides of the bread. Next, line the bottom with the pickled vegetables and then the meatballs and ciliantro.  Put the top of the baguette on and slice the sandwich into small sections that are easy to eat.

mexican street tacos with seasoned pork carnitas, red cabbage and queso fresco cheese

Slow Cooked Adobo Pork Tacos

These pork tacos are so easy to make, but they have the authentic taste of Mexican street food.  Put a little queso fresco and cilantro on them and your guests will think they’re at a futbol party.

5 lb. Pork Shoulder – Trimmed and Cut into 2 pieces

¼ Cup Goya Adobo Seasoning (or, make your own with this recipe)

1 Lime – Halved

1 Can Coca Cola

1 Onion – Quartered

Corn or Flour Soft Tortilla Shells

  • Take the lime halves and rub the pork pieces with the pulp side, squeezing the lime slightly as you rub to get some of the juice out.
  • Rub the pork slices with the Adobo seasoning on all sizes.
  • Place the pork in the fridge for 1 hour (or overnight)
  • After the pork is marinated, place it, the can of soda, and the onion quarters in a slow cooker on low for 8 hours.
  • When the pork is done, remove it to a cutting board, pull apart with 2 forks, discard the onion, and return the pork back to the juice in the crock pot.
  • Serve on warmed taco shells with your favorite fixings.

Buckeye Dip

Buckeye Dip

For the non-bakers among us, this easy dip recipe is a godsend.  It tastes remarkably like that Ohio favorite, Buckeye candy, but can be made in less time than it takes to check the instant replay.

4 oz. Softened Cream Cheese

½ Cup Creamy Peanut Butter’

1/8 Cup Milk

8 oz. Cool Whip

1 Cup Powdered Sugar

12 oz. Mini Semi-Sweet Chocolate Chips

1 tsp. Vanilla

  • Mix cream cheese, peanut butter, and milk together until smooth.
  • Add powdered sugar and blend until smooth.
  • Fold in Cool Whip and mini chocolate chips
  • Put in refrigerator for 2 hours before serving.
  • Serve with Graham cracker sticks, pretzels, or apple slices.

(Recipe Credit: https://www.stockpilingmoms.com/buckeye-dip/

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