2018-01-24 / Entertainment

Chow Down on Championship Snacks

When the clock ticks down toward game day and you’re putting together a snacking plan of attack, turn to recipes like these that you and your guests can savor for all four quarters of action.

With different choices to draft from, there’s no need for a superstar main course at the center of the meal. Instead, rely on options like customizable brats and pulled pork sandwiches, baked chicken wings and game-day dips for winners all around.

Find more recipes for hosting game day at Culinary.net.

Top Your Tailgate

Take your tailgate or home viewing party
to the next level by setting up a topping
station with a variety of both traditional
and unexpected condiments and garnishes
to let your fellow fans customize their
grilled fare. Include options such as:
Ketchup and mustard (with flavor
variations for added zing)
Sauerkraut or cole slaw
Chopped fresh and grilled onions
Chili (homemade or from a can)
Pickle spears and relish
Barbecue sauce
Sriracha
Assorted shredded and crumbled
cheeses
A variety of peppers


Crispy Baked Buffalo Chicken Wings Crispy Baked Buffalo Chicken Wings A Game-Day Winner

Game time is no time to mess around when it comes to fast, savory snacks. Crispy and light, tangy and bold, these wings have you covered for all your gameday needs. These spicy hot wings pair perfectly with Litehouse Chunky Blue Cheese or Homestyle Ranch Dressing and may result in another game day rivalry: blue cheese vs. ranch. Whether you’re hosting the game-day party or bringing a dish to a friend’s bash, these wings can make mouths water from the opening kickoff to the final whistle. Find more game-day recipes at litehousefoods.com.


Bruschetta-Topped Hummus Bruschetta-Topped Hummus Crispy Baked Buffalo Chicken Wings

Total time: 1 hour, 25 minutes
Serves: 8
4 pounds chicken wings
2 tablespoons baking powder
1 teaspoon salt
nonstick cooking spray
4 tablespoons unsalted butter, melted
1/2 cup hot sauce

1/2 cup Litehouse Chunky Blue Cheese or
Homestyle Ranch dressing
1/3 cup Litehouse Blue Cheese Crumbles
carrots
celery
Lay wings on rack on rimmed baking tray and let dry
in refrigerator overnight, or pat dry with paper towels.
Heat oven to 250 F. Put one oven shelf in lower
quarter of oven and one in top quarter.
Place wings in large re-sealable bag. Add baking
powder and salt. Shake bag to coat wings evenly.
Line tray with foil. Spray rack on baking tray with
nonstick spray. Place wings skin side up on rack. Bake
on lower shelf 30 minutes.
Move tray to higher shelf and turn oven up to 425
F. Bake 40-50 minutes, rotating tray halfway through.
Wings are done when they are dark, golden brown and
skin is crispy.
While wings bake, whisk together butter and hot
sauce; keep warm.
Remove wings from oven and toss with hot sauce;
sprinkle immediately with blue cheese crumbles.
Serve with blue cheese or ranch dressing, carrots and
celery sticks.


Smoked Pulled Pork Sandwiches Photo courtesy of Getty Images Smoked Pulled Pork Sandwiches Photo courtesy of Getty Images Dip into Game Day

Game day is about huddling up with friends and family, and feeling good about the food you share. Kick off the big game with Sabra, the official dip of the NFL, and help the crowd go wild when you put a twist on traditional hummus by topping it with bruschetta. Available in more than a dozen flavors, Sabra Hummus is made with fresh chickpeas, a touch of garlic and smooth tahini, making it a wholesome and delicious accompaniment for your favorite game-day chips, crackers and veggies. Find more big-game recipes at sabra.com.

Bruschetta-Topped Hummus

Prep time: 5 minutes

Bruschetta:
2 cups multi-colored cherry tomatoes
1 clove garlic, minced
10 fresh basil leaves, chopped
1 tablespoon olive oil, plus additional (optional)
salt, to taste

1 container Sabra Classic Hummus (10 ounces)
To make bruschetta: Cut cherry tomatoes into quarters or eighths, if large. Place in small
mixing bowl. Stir in garlic, basil and olive oil, and season with salt, to taste.
Scoop hummus out of container and swirl onto serving plate. Top with bruschetta and
drizzle with touch of olive oil, if desired. Serve with fresh vegetables or pita chips.

A Heaping Handheld

Snack like a champion during the big game with recipes that please palates without overfilling like these Smoked Pulled Pork Sandwiches. Since guests can pile their sandwiches as high as they like with sweet pork and optional toppings, there’s no need to worry about serving sizes. Find more honey-infused recipes for tasty meal solutions at honey.com.

Smoked Pulled Pork
Sandwiches with Honey
Barbecue Sauce

Recipe courtesy of the National
Honey Board
Servings: 8-10

Pork Rub:

1/4 cup sugar 1 tablespoon chili powder 2 teaspoons paprika 1 1/2 teaspoons seasoned salt 1 1/2 teaspoons garlic powder 1 1/4 teaspoons onion powder

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon pepper 1/4 teaspoon cayenne pepper

1 bone-in pork shoulder roast (4 pounds)

2 cups hickory chips

1 cup water 1 1/2 cups barbecue sauce 1 1/2 cups honey

1 cup ketchup 8-10 rolls chopped jalapeno peppers

(optional) chopped onion (optional) chopped pickles (optional)

To make Pork Rub: Stir together
sugar, chili powder, paprika,
seasoned salt, garlic powder, onion
powder, salt, cumin, pepper and
cayenne pepper.
Massage Pork Rub over surface
of pork and let stand 30 minutes.
Soak hickory chips in water;
drain well. Wrap chips in foil;
punch holes in foil and place
on top of gas grill set on high.

When chips begin to smoke, place
pork on grill and cook until well
browned on all sides with lid
closed, about 30-45 minutes.
Heat oven to 300 F.
Remove pork from grill and
place in turkey-size oven bag set
in large, shallow baking dish. Add
water and seal well; pierce bag
several times with small knife.
Cook 3-3 1/2 hours, or until meat
is tender and pork bone can be
removed easily. Remove from
oven. Remove bone and set aside
until cool enough to handle.
Shred meat into small pieces,
removing fat. Add juices from
cooking bag, skimming off
excess fat.
In separate saucepan, stir
together barbecue sauce, honey
and ketchup, cooking until hot
and honey has dissolved. Stir
most of sauce into shredded pork
and mix well.
Serve on rolls and drizzle with
remaining sauce. Top with jalapenos,
onions and pickles, if desired.

Return to top