Great Game-Time Grub



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Sweet and Spicy Boneless Wings


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Spanish Tortilla

So, the Cardinals aren’t playing in the Super Bowl, still more than likely most folks will watch the game and they will need sustenance. So, here are some great recipes for game-time viewing from The Kitchens of The Food Channel.

Sweet and Spicy Boneless Wings

A fast party food that has only 3 ingredients but tastes like terrific take-out food — and no bones to mess with.

Great as an appetizer, these boneless chicken wings could also be a salad topping or an update on your child’s chicken nuggets.

The sauce is complete as-is, but if you like things a little spicier, feel free to up the chili flake amount or even add a little cayenne pepper.

Preparation time: 5 minutes; cooking time: 15 minutes; serves 6.

1 package Tyson Chicken Poppers

1, 9-ounce jar plum sauce (about a cup)

1 tablespoon soy sauce

1/2 teaspoon chili flakes

Cook chicken poppers according to package directions.

Meanwhile, combine plum sauce, soy sauce, and chili flakes, and mix thoroughly.

When chicken is cooked, toss in sauce and serve immediately.

Blue Cheese & Bacon First Down Dip

This macho dip requires a thick, sturdy chip! Bursting with big bold flavors of smoky-sweet bacon, crumbled bits of tangy blue cheese and toasted walnuts. Serve it up warm with crunchy kettle-cooked potato chips.

For added convenience, dip can be made ahead, held chilled and baked right before serving (be sure to portion the dip in the container that it will be baked in before refrigerating).

Preparation time: 10 minutes; cooking time: 20 minutes; serves 10.

8 slices bacon, chopped

1 tablespoon minced garlic

2, 8-ounce packages cream cheese, softened

1 cup (4 ounces) crumbled blue cheese

1/3 cup cream

2 tablespoons minced green onions

1/4 cup toasted walnut pieces

Cook bacon in skillet until crisp, stirring often. Remove from skillet and drain.

Add garlic to skillet and sauté over low heat for 1 minute.

Combine cream cheese and cream in food processor bowl or mixer and blend until smooth. Stir in bacon, garlic, crumbled cheese and green onions.

Portion dip in medium baking dish; bake in preheated 350-degree oven for 20 minutes. Garnish with toasted walnuts.

Serve warm dip with kettle-cooked potato chips.

Grilled Brats with Hot Mustard Onion Relish

These brats get their robust flavor from marinating in beer overnight and then nestling in onions and beer after grilling.

The relish serves double duty by keeping the cooked brats hot and immersing them in flavor. Then it becomes an amazing hot topping for the brats. Also, they transport easily if you want to bring a sports-friendly sandwich to a friend’s house.

For added color and flavor, replace some of the onions with red and green peppers and sauté along with the onions.

Preparation time: 15 minutes; cooking time: 30 minutes; serves 10.

2 French baguettes, heated

10 bratwursts

3, 12-ounce cans light beer

2 tablespoons butter

4 medium onions, sliced

1 cup dark beer

1 tablespoons dark brown sugar

1/4 cup whole grain mustard

1 tablespoon Dijon mustard

1/8 teaspoon cayenne pepper

In a medium bowl, place brats evenly in the bottom of the bowl and pour light beer over. Cover and refrigerate overnight.

To make relish, sauté onions in butter in a large skillet over medium heat until caramelized, about 15 minutes.

Stir in the dark beer, brown sugar, mustards and cayenne.

On a hot grill, grill the marinated brats until well marked and cooked through, or until plumped and no longer pink. Keep them in the hot relish mixture in the oven until they are all grilled and you are ready to serve.

Slice the hot baguettes in half, not cutting all the way through so that the halves stay connected. Slice baguettes into 6 inch pieces, fill with brats, and slice these in half. Pile each one generously with hot onion relish. Serve immediately.

Spanish Tortilla

This classic Spanish tapa is delicious and filling — a marvelous choice for a party hors d’oeuvre.

With the primary ingredients being potatoes, eggs, and onions, this is an economical way to keep your party guests happy.

May be made a day in advance (bring to room temperature before serving).

Preparation time: 20 minutes; cooking time: 35 minutes.

1/4 cup extra virgin olive oil

1 pound red or white potatoes, waxy

Salt, to taste

Black pepper, ground, to taste

1 yellow onion, medium, sliced

1/2 teaspoon garlic, minced

4 eggs, large

1 tablespoon parsley, minced

Pre-heat oven to 375 degrees.

Heat two tablespoons olive oil over medium heat in an 8-inch ovenproof skillet (preferably non-stick). Add sliced potato and season generously with salt and pepper. Cook potatoes, turning gently, until softened but not browned, approximately 20 minutes. Remove from pan and reserve.

Add remaining oil and onion. Cook, stirring occasionally, until soft, approximately 10 minutes. Add garlic to onions and cook 2-3 minutes, until softened and aromatic. Return potatoes to skillet, gently stir to combine, and cook an additional 5 minutes.

Reduce heat to low. Beat eggs with the parsley. Pour eggs into skillet over vegetables and shake the pan to evenly distribute the eggs. Cook, without stirring, for 5 minutes. Transfer to oven and cook 10 minutes, or until egg is set.

Cool to room temperature. Remove from pan and cut into 12 thin wedges or squares.

Grilled Pizza Bella

A vegetarian and crustless pizza filled with tangy, creamy Chevre, prepared spinach and artichoke dip, seasoned with fresh thyme, all atop earthy Portobello mushrooms.

Goat cheese, also known as Chevre, is the perfect complement to the smoky and meaty essence of the Portobello mushrooms, but if you want, you can certainly substitute mozzarella in place of the goat cheese.

Preparation time: 15 minutes; cooking time: 35 minutes; serves 4.

4 large portobello mushrooms, cleaned and stems removed

1, 8-ounce package frozen spinach and artichoke dip, thawed

1 large yellow onion, sliced

2 tablespoons olive oil

4 ounces goat cheese, sliced

1/4 cup Italian blend shredded cheese

4 sprigs fresh thyme, stems removed

Salt and pepper to season

Preheat grill to medium high heat (about 400?F)

Meanwhile, in a large skillet, cook onion slices in one tablespoon oil on medium-high heat until well caramelized and very tender, about 20 minutes. Set aside.

Brush mushroom caps with olive oil and season with salt and pepper on both sides. Grill stem-side down for about 5 minutes. Take off heat.

Divide spinach artichoke dip equally among the four mushroom caps. Spread dip on grilled side of mushrooms. Top with caramelized onions, a couple slices of goat cheese, 2 tablespoons shredded cheese, and a sprinkle of thyme leaves.

Put mushrooms back on grill and close lid so that the toppings heat and melt. Grill for about 10 minutes or until cheeses are melted and golden.

Master of the Universe Pizza

Master of the Universe Pizza is a hearty stuffed crust pizza layered with a four-meat blend of sausage, bacon, Canadian bacon and pepperoni with black olives and bell peppers – all smothered in gooey melted mozzarella cheese served with a side of red sauce for dipping.

Impress the crowd with this hearty four-meat pizza layered in a pizzeria-style cheese stuffed crust pizza!

We used pizza style Canadian bacon in this recipe; if using larger traditional sliced Canadian bacon, slice rounds in quarters. For added spice: switch out traditional sausage topping with Italian hot sausage crumbles and serve topped with crushed red pepper flakes- great paired with a side of ranch dressing for dipping to cool things down.

Preparation time: 20 minutes; cooking time: 12 to 15 minutes; serves 4.

16 ounce prepared pizza dough

Corn meal for dusting

8 sticks string cheese

2 cups pizza sauce, divided

4 cups shredded mozzarella cheese, divided

4 ounces Canadian style bacon

1/2 cup bell pepper, sliced into strips

2 cups diced bacon, cooked

1 cup crumbled cooked sausage

4 ounces sliced pepperoni

1/4 cup black olive slices, drained

1 tablespoon grated Parmesan cheese

Heat oven to 475 degrees.

Roll out pizza dough into a 14-inch circle. Place on 12-inch oiled pizza pan dusted with cornmeal (drape crust evenly over outer edges of pan).

Position 1 stick string cheese along inside edges of dough, fold dough over cheese and press to seal. Repeat with remaining cheese sticks; forming a cheese stuffed crust around outer edge of pizza pan.

Spread 1/2 cup pizza sauce evenly over center of pizza crust; top with 2 cups shredded cheese.

Arrange Canadian bacon, bell pepper strips, bacon, sausage, pepperoni and black olives over top of pizza. Top with shredded cheese and bake for 12 to 15 minutes or until golden and bubbly. Remove from oven. Sprinkle Parmesan cheese evenly over top of pizza.


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