Game day is no time to be sidelined in the kitchen. Do a little pre-game planning so you can spend less time cooking and more time cheering on the home team.
Keep it simple — Instead of taking up space with a lot of dishes to hold condiments, use muffin pans. Each well in the pan can hold a different topping for your burgers, hot dogs or chili. Put a spoon in each for easy dipping. It’s simple, fun, and you’ll have fewer post-game dishes to wash.
Set up a dipping station — Have a selection of salsas and guacamole available so everyone can have their favorite. From Wholly Salsa’s classics to the new red pepper mango or roasted tomato varieties, fans can find a salsa to cheer about. And for guacamole lovers, try Wholly Guacamole’s all-natural, gluten free varieties. In addition to chips, set out some of these tasty dippers:
• Bell pepper slices
• Baked mozzarella sticks
• Pita chips
• Bagel chips
• Jicama sticks
• Mini rice cakes
Make sure you have enough
Don’t disappoint guests by running out of munchies or drinks. Here’s how to figure out how much you need to prepare:
• If you’re having eight to 10 guests, figure on three different appetizers. For up to 16 guests, plan four or five appetizers.
• For non-alcoholic drinks, plan on two 16-ounce cups per person. Plan on about two glasses of wine or three beers per person.
• To have enough ice for drinks, as well as to keep drinks cold in a cooler, get about a pound and a half of ice per person.
Makes 10 to 12 servings
1 tube pre-made, thin pizza crust
1, 7-ounce package Wholly Guacamole dip
1 red bell pepper cut into small strips
Roll out uncooked pizza dough on counter.
Use football or other shaped cookie cutter to cut pizza dough and place on cookie sheet sprayed lightly with oil.
Cook dough according to packaging instructions. Allow to thoroughly cool.
When cool, spread with guacamole and use cheese shreds and pepper to create football laces and markings.
Optional: Plate on a bed of shredded lettuce and use sour cream to create field yard lines.
Avocado Cream Cheese Dip
Makes 6 servings
1, 8-ounce package cream cheese
1, 7-ounce package Wholly Guacamole
3/4 teaspoon salt, divided
1 lime, juiced
1 tablespoon cilantro, minced
1/2 teaspoon chili powder
2 cups sour cream
3 tablespoons chipotle peppers in adobo sauce, pureed
1 cup 3-cheese blend shredded cheese
1/2 cup green onion, sliced
3/4 cup Roma tomatoes, cored, seeded and diced
Allow cream cheese to soften and warm to room temperature, about 30 minutes.
Whip cream cheese at medium speed for 3 minutes to fluff. Add guacamole and beat for another minute.
Season mix with 1/4 teaspoon salt, half of lime juice and cilantro.
Transfer mixture to a 9-inch-by-9-inch pan, and dust with chili powder.
Mix together sour cream, chipotle, 1/2 teaspoon salt and the rest of the lime juice.
Add to pan as the second layer.
Top with cheese; garnish with green onion and tomatoes.
Guacamole Chicken Taquitos
Makes 28 taquitos
1 orange, juiced
1 lime, juiced
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons chili powder
1 teaspoon ground cumin
6 tablespoons canola oil, divided
8 boneless skinless chicken thighs
1/3 cup minced yellow onion
2 tablespoons cilantro, minced
1, 7-ounce package Wholly Guacamole
28 corn tortillas
Mix together orange juice, lime juice, salt, pepper, chili powder, cumin and 3 tablespoons canola.
Add to chicken and marinate for 20 to 30 minutes.
Heat remaining canola oil over medium high heat.
Remove chicken from marinade. Reserve marinade for later.
Cook chicken for 3 minutes on one side. Flip over and cook for another 3 minutes.
Add reserved marinade, turn heat to low, and allow to simmer for 20 minutes.
Uncover, and continue cooking for 5 minutes. Remove from heat and cool for 15 minutes.
Shred chicken into a separate pan. Coat with a little of the reduced sauce — don’t use all of it or the taquitos will be oily.
Mix chicken with guacamole, cilantro and onion.
Warm tortillas, between wet paper towels, in the microwave (about five at a time), or by dipping them into a hot pan with a few tablespoons of oil.
Add about 2 tablespoons filling to each tortilla. Roll up and skewer with a toothpick to hold it together.
For best results, prepare deep fryer according to manufacturer’s instructions, and fry in batches for 2 minutes.
When all taquitos have been fried, warm them up in a 350-degree oven for 10 minutes.
These game day recipes will score big with the crowd at your house. You can find more delicious ways to “homegate” at www.eatwholly.com.
Source: Wholly Guacamole
Avoid snacking guilt by serving up flavorful, better-for-you dishes that will still please the party palates of your fellow fans.
Instead of nachos topped with cheese, sour cream and more cheese, opt for a flavorful spin on nachos-as-usual.
This recipe for Mediterranean Nachos incorporates the savory and fresh flavors of Sabra Roasted Garlic Hummus and Roasted Red Pepper Hummus, as well as tomatoes, Greek olives, fresh mozzarella, zucchini and pepperoncini.
Likewise, the Hummus Deviled Eggs are sure to score big points with your watch party crowd, and can be made in advance, or while your nachos are in the oven.
Try these flavorful, better-for-you dishes at your game day watch party; whether your team wins or loses, you’re sure to get an M.V.P. mention.
Makes 4 servings; time to prepare: 25 minutes
4 cups pita chips
2 tablespoons Sabra Roasted Garlic Hummus
2 tablespoons Sabra Roasted Red Pepper Hummus
8 to 10 grape tomatoes, cut in half lengthwise
1/4 cup chopped zucchini, cut into 1/4-inch chunks
2 tablespoons chopped Greek olives
2 tablespoons chopped pepperoncini
1-1/2 cups shredded mozzarella
Preheat oven to 375 degrees.
Place pita chips in a 9- to 10-inch skillet or other oven-proof pan or baking dish. Top with small spoonfuls of hummus.
Sprinkle tomatoes, zucchini, olive and pepperoncini over the chips. Top with shredded mozzarella.
Bake 15 to 20 minutes, or until cheese has melted and edges are beginning to brown.
Hummus Deviled Eggs
Makes 12 servings; preparation time: 25 minutes; assembly time: 15 minutes
1/3 cup, plus 1 tablespoon Sabra hummus
2 tablespoons olive oil
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
3 teaspoons relish
Paprika for garnish
Place eggs in pot and cover with cold water. Bring to a boil over high heat. Turn off the heat and let sit for 14 minutes. Remove with a slotted spoon and run cold water over the eggs. Cool eggs 10 minutes.
Remove shells when cool. Cut in half and scoop out the yolk and reserve in bowl of a food processor. Repeat with the remaining 5 eggs.
Add hummus, olive oil, pepper, and salt to the yolks; puree in the food processor. Add the relish and pulse 3 to 5 times to incorporate.
Put the yolk mixture in a piping bag. (Use a tall glass and fold the edges of the piping bag over the glass to make it easier to transfer the mixture.) Pipe about a teaspoon of the mixture into each of the egg white halves and sprinkle with paprika.