Yes, the Super Bowl is over, but there are more BIG GAMES coming up e.g. the Sweet Sixteen matchups, the Final Four, the NCAA Championship, and the NBA Playoffs etc. So, don’t put those red cups away and wait for summer barbeques. Here are some Classic Game Day Delights that are sure to make you a champion host/hostess Game Day!
Hot Spinach and Artichoke Dip
Ingredients
- 1tablespoon olive oil
- ½medium sweet onion, diced
- 3cloves garlic, minced
- ¼ cup dry white wine
- 1(16-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1(14-ounce) can artichoke hearts, drained and coarsely chopped
- ½ teaspoon crushed red pepper flakes
- 1(8-ounce) package cream cheese, cubed
- 1cup sour cream
- ½cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 1 ½cups shredded mozzarella cheese
Preparation
- Heat olive oil in a large cast iron skilletover medium heat. Add onion and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the skillet.
- Stir in spinach, artichokes and red pepper flakes until warm and excess liquid has reduced, about 4 minutes.
- Stir in cream cheese and sour cream until melted and heated through, about 5 minutes. Remove from heat.
- Stir in Parmesan; season with salt and pepper, to taste. Sprinkle with mozzarella.
- Preheat oven to broil on high. Arrange an oven rack 6-inches from the broiler.
- Place skillet into oven and broil until golden brown and bubbly, about 3-5 minutes.
- Serve immediately.
Smashed Potatoes
Ingredients
- 2pounds baby yellow potatoes
- Kosher salt and freshly ground black pepper, to taste
- 2tablespoons olive oil
- ¾ cupshredded cheddar cheese
- ⅓cup sour cream
- 4slices bacon, diced
- 2tablespoons chopped fresh chives
Equipment
Preparation
- Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place potatoes in a Dutch ovenand cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly.
- Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Brush with olive oil; season with salt and pepper, to taste.
- Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Sprinkle the tops of each potato with cheese; place into oven and bake until cheese has melted, an additional 2-3 minutes.
- Heat a large cast iron skilletover medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- Top each potato with sour cream, bacon and chives.
- Serve immediately.
Mini-Chicken Quesadillas
Ingredients
- 1 ½cups leftover finely shredded rotisserie chicken
- 1 ½cups shredded Mexican blend cheese
- ⅓cup restaurant-style salsa
- ¼cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
- 1cup refried beans, homemade or store-bought
- 16street tacos flour tortillas, warmed
- 3tablespoons canola oil, divided
For serving
- 1cup guacamole
- 1cup pico de gallo
- ¼cup sour cream
Instructions
- Preheat oven to 200 degrees F.
- CHICKEN MIXTURE:In a medium bowl, combine chicken, cheese, salsa and cilantro; season with salt and pepper, to taste.
- Working one at a time, spread refried beans on half of the tortilla; top with CHICKEN MIXTURE, folding over to seal. Repeat with remaining tortillas to make 16 quesadillas.
- Heat 1 tablespoon canola oil in a large cast iron skilletover medium low heat. Working in batches, add quesadillas to the skillet in a single layer and cook until golden brown, about 1-2 minutes per side; keep warm in oven up to 30 minutes. Repeat with remaining canola oil and quesadillas.
- Serve immediately with desired toppings.
Honey Buffalo Wings with (or without) Ranch Dressing
Ingredients
- 3pounds chicken wings or drumettes
- Kosher salt and freshly ground black pepper, to taste
- 1 ½tablespoons baking powder
- ½cup tomato sauce
- ⅓cup hot sauce, such as Cholula
- ¼cup honey
- 2tablespoons unsalted butter
- 2teaspoons Worcestershire sauce
- ½teaspoon onion powder
- ½teaspoon garlic powder
For the Ranch dipping sauce
- ½cup sour cream
- ¼cup buttermilk
- 2tablespoons mayonnaise
- ⅓cup chopped fresh chives
- 2tablespoons chopped fresh dill
- ¼teaspoon onion powder
- ¼teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Coat a wire rack with nonstick spray and place on a baking sheet lined with aluminum foil; set aside.
- Using paper towels, pat wings dry. In a large bowl, combine wings, 1 1/2 teaspoons salt, 1 teaspoon pepper and baking powder.
- Place wings onto the prepared baking sheet and bake for 40-45 minutes, using metal tongs to turn at halftime.
- In a small saucepan over medium low heat, combine tomato sauce, hot sauce, honey, butter, Worcestershire, onion powder and garlic powder. Bring to a boil; reduce heat and simmer, stirring constantly, until slightly thickened, about 15-20 minutes.
- In a large bowl, combine wings and half the tomato sauce mixture. Place wings onto the prepared baking sheet and bake, turning once, until glossy and lightly caramelized, about 5-7 minutes. Stir in remaining tomato sauce mixture.
- Serve immediately with Ranch dipping sauce.
For the Ranch dipping sauce
- In a medium bowl, whisk together sour cream, buttermilk, mayonnaise, chives, dill, onion powder and garlic powder; season with salt and pepper, to taste. Place in the refrigerator until ready to serve.
Lastly, IF YOU ARE IN PHILLY OR FROM PHILLY, you MUST HAVE A CLASSIC PHILLY CHEESE STEAK (order it from Max’s or Dalessandro’s). Then drop the mic: The party is over!
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