Back to school means game days are here

 

School has started and along with classes, homework and hectic schedules, it  brings a full slate of sports.

While it may not be time to bundle up to stand along the sidelines yet, it is time to break out tailgate foods and create game day feasts.

Whether you’re watching a high school game or the professionals, games are a social event — and there’s nothing that goes along better with a social event than food and beverages.

But that doesn’t have to mean you’re limited to brats, burgers and beer. 

You can set out a spread with different dips — both cold and hot ones — and an assortment of dippers, be they toasted bread chunks, vegetables, fruits or even meat sticks.

Or you can create a chili bar with a few types of chili accompanied by an assortment of toppings.

Try a charcuterie board so guests can graze throughout the game or a sandwich bar with different meats, cheeses and toppers, some warm and others cold.

Don’t forget to include some fruits and veggies to round out the day.

Or go Mexican with nachos, tacos, enchiladas and more.

Top off your game day fare with a variety of beverages, or create a special cocktail for the game that you can whip up in no time — or set out in pitchers — and set out for guests.

And near the end of the game, set out some cupcakes decorated in the colors of your team or, if you have the grill going, create a s’mores bar with different types of marshmallows and chocolates.

Keep to your game theme with colorful napkins and dishes.

No matter what you do, don’t forget to have fun. After all, it may only be a game but it’s time to relax and enjoy.

Following are some game day recipes from www.thepioneerwoman.com.

 

 

Queso Totchos

1 large red onion, sliced thinly

1/2 cup apple cider vinegar

2 tablespoons sugar

1 teaspoon kosher salt

For totchos:

1-1/2 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon ground black pepper

28-ounce bag frozen tater tots

For queso:

1 pound fresh chorizo, casings removed

1 small yellow onion, diced small

12 ounces processed cheese such as Velveeta, cut into large cubes

1 10-ounce can diced tomatoes and green chilies

1 4-ounce can chopped green chilies

For serving:

1 jalapeño, thinly sliced

1 2.25-ounce can sliced black olives, drained

Fresh cilantro, coarsely chopped

Place red onions in a heat-proof, pint-size container with a lid. In a small saucepan, combine vinegar, sugar, salt and 1/2 cup water. Bring to a boil, stirring until sugar and salt are dissolved. Carefully pour hot liquid over the onions, pressing down with a spoon to submerge them completely. Let cool 30 minutes, until room temperature. Cover and set aside.

For totchos, combine the onion powder, garlic powder and black pepper in a small bowl. Spread tater tots on a parchment lined, rimmed baking sheet, sprinkle with spice mixture and toss to evenly coat. Spread in an even layer and bake in a 425-degree oven for 24 to 26 minutes, until crispy.  

For queso, place chorizo and yellow onion in a large, nonstick skillet over medium-high heat. Cook three to four minutes, breaking chorizo into smaller pieces with a wooden spoon, until chorizo is browned and onion is translucent.

Remove from heat and drain off excess fat. Return to medium-high heat and add processed cheese, tomatoes with green chilies and chopped green chilies. Stir to combine and reduce heat to low. Cook two minutes, stirring occasionally, until cheese is melted and queso is hot. Keep warm.

Roughly divide tater tots in half on the pan, with half in the middle and the rest on the side. Spoon a good layer of queso over the tater tots in the middle of the pan. Top with some jalapeño slices, olives, pickled red onions and cilantro, then layer on the rest of the tater tots. Spoon another generous layer of queso on top, then sprinkle with remaining jalapeño and olives, some cilantro and pickled red onions. 

Transfer any remaining queso to a bowl to serve on the side.

 

 

Chicken Parm Meatball Subs

1-1/2 pounds ground chicken

1/2 cup seasoned breadcrumbs

1/3 cup plus 1/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 teaspoon kosher salt

1/2 teaspoon dried oregano

1/2 teaspoon black pepper

1 large egg

3 tablespoons salted butter, room temperature

1/2 teaspoon garlic powder

6 soft hoagie rolls

1-1/2 cups marinara sauce

8 ounces fresh mozzarella cheese, sliced

Small basil leaves

Potato chips

Combine ground chicken, breadcrumbs, 1/3 cup Parmesan, parsley, salt, oregano, pepper and egg in a large bowl. Mix well with your hands. Form meat into 24 small meatballs, about two tablespoons each, and arrange on a foil-lined baking sheet that’s been coated with oil. Bake on the upper rack of a 425-degree oven 15 to 18 minutes, until cooked through. 

Mash butter, garlic powder and remaining Parmesan in a small bowl. Put rolls on a foil-lined baking sheet and open but do not fully separate the halves. Evenly spread the insides with the butter. Bake on the lower rack eight to 10 minutes, until lightly toasted. 

Evenly divide meatballs between the rolls and top with marinara sauce and mozzarella. Bake eight to 10  minutes, until sauce is hot and mozzarella is melted. Sprinkle with basil and serve with chips.

 

 

Beer Cheese Dip

1/4 cup unsalted butter

1/2 cup finely chopped yellow onion

1/4 cup flour

12 ounces IPA beer

1/4 cup half-and-half

6 ounces shredded fontina cheese

6 ounces shredded sharp yellow cheddar cheese

1 teaspoon Dijon mustard

1/2 teaspoon Worcestershire sauce

Chopped chives and/or black pepper

Pretzels

In a medium saucepan, melt butter over medium-low heat. Add onion and cook four to six minutes, stirring, until softened. Gradually whisk in flour and cook one minute, whisking constantly, until lightly browned. 

Gradually whisk in beer and half and half. Cook five to seven minutes, whisking constantly, until sauce is thickened and just begins to bubble. Reduce heat to low and gradually add cheeses, whisking constantly, until melted and combined. Remove from the heat.

Whisk in Dijon mustard and the Worcestershire sauce. Garnish with chives and black pepper, if desired. Serve with pretzels and re-warm gently as needed.

 

 

Football Cereal Treats

8 tablespoons salted butter

1 tablespoon cocoa powder

1/4 cup almond butter

1 12-ounce bag marshmallows

9 cups chocolate-flavored crispy rice cereal 

Cooking spray

1 cup white chocolate chips, melted

Melt butter in a large saucepan over medium-high heat. Stir in cocoa powder and almond butter until smooth. Stir in marshmallows until melted. Add cereal and stir to coat. 

Press mixture into a 9-by-13-inch baking dish coated with cooking spray and chill 30 minutes. 

Use a football cookie cutter or paring knife to cut out the treats. Pipe laces with melted white chocolate and let set.

 

 

Air-Fryer Taquitos

1/2 cup red salsa, plus more to serve

1 4-ounce can chopped green chilies, drained

2 teaspoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

3 cups shredded beef, such as pot roast or braised beef

Kosher salt

Ground black pepper

24 6-inch corn tortillas

1 large egg, lightly beaten

Cooking spray

1 tablespoon vegetable oil

Guacamole

Sour cream

Shredded Mexican blend cheese

In a large bowl, combine salsa, green chilies, chili powder, oregano, garlic powder and onion powder. Add beef and stir thoroughly to combine. Add salt and pepper to taste.

Wrap two to three tortillas in a damp paper towel and place on a microwave-safe plate. Microwave 30 to 60 seconds, until warm and pliable.

Working with one tortilla at a time, spoon two to three tablespoons beef mixture in a line at one end of the tortilla, then tightly roll tortilla. Brush the edge with egg wash and press firmly to seal. Repeat with the remaining tortillas, beef and egg wash.

Preheat air fryer to 375 degrees. Spray basket with cooking spray. Brush the tops of the taquitos with oil. Working in three batches of eight, place taquitos seam-side-down in the basket and cook six to eight minutes, until golden. Flip taquitos, brush with more oil and cook three to five minutes, until crispy.

Serve hot with guacamole, sour cream, cheese and additional salsa, if desired\.

 

 

Restaurant Style Salsa

1 28-ounce can whole tomatoes with juice

2 10-ounce cans diced tomatoes and green chilies

1/4 cup chopped onion

1 jalapeño, quartered and sliced thin

1 clove garlic, minced

1/4 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon ground cumin

Juice of 1/2 lime

1/2 cup cilantro, plus more to taste

Tortilla chips or cheese nachos

Combine whole tomatoes, diced tomatoes with green chilies, onion, jalapeño, garlic, sugar, salt, cumin, lime juice and cilantro in the bowl of a food processor. Pulse until it’s the desired consistency. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate at least one hour. Serve with tortilla chips or cheese nachos.

 

 

Bacon Wrapped Jalepeno Thingies

20 whole fresh jalapeños, 2 to 3 inches long

16 ounces cream cheese, softened

1 pound bacon (not thick), sliced into thirds

Cut jalapeños in half length-wise. With a spoon, remove seeds and white membrane, leaving a little if you like things hot. 

Smear softened cream cheese into each jalapeño half. Wrap jalapeños with bacon pieces and secure by sticking a toothpick through the middle. 

Place in a pan and bake in a 375-degree oven 20 to 25 minutes. If the bacon doesn’t look brown enough, broil a couple of minutes to finish it off. Serve immediately or  at room temperature. 

 

 

Spicy Chex Mix

6 cups corn, wheat, or rice cereal squares, or a combination, such as Chex cereal

2 cups cheese crackers

2 cups lightly salted mixed nuts

2 cups small pretzels 

1/2 cup salted butter

2 tablespoons hot sauce

2 tablespoons Worcestershire sauce

1 tablespoons packed light brown sugar

2 teaspoons garlic powder

2 teaspoons smoked paprika

1 teaspoon cayenne pepper

1 teaspoon ground thyme

In a very large mixing bowl, combine cereal, cheese crackers, nuts and pretzels.

In a microwave-safe bowl or large measuring cup, microwave butter in 15-second increments until melted. Whisk in hot sauce, Worcestershire sauce, brown sugar, garlic powder, smoked paprika, cayenne pepper and thyme. Gradually pour over the cereal mixture, mixing thoroughly until evenly coated.

Spread mixture in an even layer on two rimmed baking sheets. Bake in a 250-degree oven for 60 to 75 minutes, stirring every 15 minutes.

Cool on the baking sheets at least 10 minutes before serving.

 

 

Chicken Nachos

4 boneless, skinless chicken breasts

2 tablespoons taco seasoning

2 tablespoons chili powder

1/4 cup olive oil

Kosher salt

1 8-ounce can tomato sauce

2 cups hot water

Several dashes hot sauce

Tortilla chips

Cheddar Jack cheese, freshly grated

Pico de gallo, sour cream, sliced black olives, sliced green onions, cilantro leaves, guacamole, optional

Rub both sides of the chicken breasts with taco seasoning and chili powder. 

Heat oil in a heavy skillet over medium heat. Cook chicken breasts about four minutes per side, until deep golden and done in the middle. Let rest.

In the same skillet, whisk in tomato sauce, hot water and several dashes of hot sauce and bring to a gentle boil. Reduce heat to low and keep warm. Taste and adjust the seasonings.

Shred chicken using two forks, then transfer shredded chicken to the sauce. Toss to coat. If sauce is too thick, add a little more hot water and allow to simmer for a few minutes.

Layer the chips, cheese and shredded chicken on a heat-proof dish in several layers, ending with a small layer on top. Microwave or bake in a 350-degree oven until cheese is melted.

Serve as is or add other toppings.

 

 

Grilled Chicken Wings

2 teaspoons garlic powder

2 teaspoons lemon pepper

2 teaspoons paprika

2 teaspoons kosher salt

2 teaspoons light brown sugar

1 teaspoon ground thyme

1/2 teaspoon ground cayenne, optional

3 pounds chicken wings, drums and flats separated, wing tips removed

Vegetable oil

Ranch dressing, barbecue sauce and buffalo sauce

In a small bowl, whisk together garlic powder, lemon pepper, paprika, salt, brown sugar, thyme and cayenne.

Pat the wings dry and place in a large bowl. Sprinkle with spice mixture, tossing to combine. Sit at room temperature for 30 minutes.

Heat grill to medium-high heat (400 to 450 degrees) for five to 10 minutes. Scrub grill grates with a grill brush. With a pair of tongs, dip a paper towel or clean rag in vegetable oil — don’t soak it — and wipe over the grates. Prepare the grill for indirect heat. On a gas grill, turn off the heat on half the grill. On a charcoal grill, bank coals on one side and leave the other side empty.

Place wings on the cooler side of the grill, cover and cook 15 to 20 minutes, until fully cooked and starting to brown, flipping halfway through.

Move chicken to the hot side of the grill and cook 10 to 15  minutes, flipping occasionally, until lightly charred and crisp. Transfer chicken to a serving platter and serve with dipping sauces.