When game day arrives and your crowd is ready to crank up the heat, turning to appetizers and dishes that feed the whole group can help save the season. You can defend against overly complicated recipes with long cook times by instead opting for finger foods and handheld snacks that allow for more pregame prep and less cleanup after the final whistle. For example, setting up a chili bar allows for convenient eating throughout the game as it’s easy to keep warm for hours. To give your guests a variety of flavors to choose from, these recipes for bacon-wrapped potatoes and ribs glazed with a sweet-hot sauce involve short ingredients lists and simple preparation to keep you out of the kitchen and into the game.
To find more recipe inspiration for game day, visit Culinary.net.
A Sweet-Heat Snack
Finger foods and watch parties go hand-in-hand, which is why these baby back ribs are ideal for grabbing a couple (or more) and heading to your favorite spot on the couch. Glazed with a mixture of honey, chipotle peppers and mangoes for some sweet heat, they’re cooked low and slow for fall-off-the-bone flavor.
Just wrap the ribs and sauce in aluminum foil, place over low indirect heat and let your grill do the work. To help simplify game day, try cooking a day in advance and warm in the oven a couple hours prior to kickoff.
Find more game day recipes at honey.com.
Baby Back Ribs with Honey, Chipotle and Mango Glaze
Recipe courtesy of the National Honey Board
2 racks baby back ribs
1 tablespoon salt
1 teaspoon pepper
1 can chipotle peppers in
4 ripe mangoes, cubed
1 cup honey
Remove ribs from package; rinse and pat dry. Remove membrane. Place in shallow pan, sprinkle with salt and pepper and set aside.
In small saucepan over medium heat, cook chipotle peppers, mangoes and honey, stirring constantly, until cooked down and thick enough to coat back of spoon.
Heat grill to 225-240 F.
Wrap ribs and 2/3 of sauce mixture tightly in aluminum foil and place over indirect heat. Close lid. After 2 hours, flip ribs and cook 2 hours. Open aluminum and remove ribs, place directly on grill and brush with remaining sauce. Cook 30 minutes. Remove from grill and serve hot.
Score Big with Little Potatoes
Part of the fun of the Big Game is the food, and you can score big points by serving up crowd-pleasing sides and snacks. For a familiar spin on a football-watching favorite, try these Pigskin Potatoes: a classic combination of little potatoes and melted cheese wrapped with bacon.
There’s no fumbling around with this game day snack made with Creamer potatoes from The Little Potato Company. With no washing or peeling required, little potatoes cook in next to no time whether they are boiled, roasted or smashed. You can be the MVP of your kitchen without missing a second of the action.
Visit littlepotatoes.com/gameday for more game day recipe inspiration and to find a store near you.
Prep time: 20 minutes
Cook time: 44 minutes
1 bag (1 1/2 pounds) Dynamic Duo
or Terrific Trio Little Potatoes
6 ounces plain cream cheese at room temperature
1/3 cup finely shredded orange cheddar cheese
3 tablespoons finely chopped fresh chives
1/8 teaspoon salt
1/8 teaspoon pepper
1 jalapeno, finely diced (optional)
1 pound thinly sliced bacon, rashers cut in half
Heat oven to 400 F.
Boil potatoes until fork tender, approximately 15-20 minutes. Cut in half and allow to cool.
In bowl, use spatula to combine cream cheese, cheddar, chives, salt, pepper and jalapeno, if desired.
Once chilled, spread cream cheese on half of cut potatoes and sandwich each with other halves. Wrap each potato using half rasher of bacon around cut middle to ensure cheese doesn’t escape.
Bake on middle rack 10 minutes. Flip and bake 10 minutes.
Turn oven to broil. Broil 2 minutes, turn once and broil 2 minutes until bacon reaches desired crispiness.
Tip: Boil potatoes 2 days ahead. Fill and wrap potatoes 1 day ahead then bake and serve on game day.
These pork chops are part of healthy diet
By ANGELA SHELF MEDEARIS
When planning your daily meals, try healthy new ways to prepare family favorites. This recipe for Greek Pork Chops With Veggie Rice incorporates fresh fruit and juices into savory dishes and mixes grains and vegetables.
GREEK PORK CHOPS WITH VEGGIE RICE
1 pound pork cutlets (or 4 boneless pork chops)
2 tablespoons vegetable oil
1/2 cup orange juice
2 teaspoons soy sauce
1 tablespoon dried oregano
2 cloves garlic (peeled and minced)
1/2 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon dried crushed red pepper
4 (1/4-inch-thick) orange slices
1. Make a marinade for the pork by combining 1 tablespoon of the oil, the orange juice, soy sauce, oregano and garlic in a glass bowl or resealable plastic bag; mix well. Cover bowl, if using, and refrigerate the pork chops for at least 4 hours or overnight.
2. Remove the pork chops from the marinade and discard the marinade. Sprinkle pork chops with the salt and the black and red pepper.
3. Place a large skillet on the stove over high heat. When hot, add the remaining tablespoon of oil to the skillet. Add the pork chops to the pan, waiting about 30 seconds between each addition.
4. Cook about 3 minutes on each side until crispy. Set pork chops aside on a plate and add the orange slices to the pan; cook on each side about 30 seconds. Serve pork chops over a bed of Mixed Veggie Rice and top with the orange slices. Serves 4.
MIXED VEGGIE RICE
If using leftover, already cooked vegetables, add them to the hot cooked rice immediately, cover and let them come up to temperature for 3 to 5 minutes before serving.
1 tablespoon olive oil
1 cup uncooked long grain rice
1/2 onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 cups water (or 1 cup water and 1 cup low-sodium chicken or vegetable broth)
2 cups frozen mixed vegetables or 2 cups fresh, diced vegetables.
1. In a large saucepan over medium high heat, add the oil. Add in the rice, onion, garlic, oregano and the salt and pepper. Cook, stirring, for 2 minutes to toast the rice.
2. Pour in the water and/or the broth. Stir and bring the rice to a boil. Add the vegetables; return to a boil. Reduce heat to low and cover pot with a tight-fitting lid. Do not remove lid during the cooking process!
3. After 15 minutes, cut off the heat and let the rice sit, covered, for another 5 minutes to steam. Fluff rice and vegetables with a fork and serve immediately. Serves 4 to 6.
Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com.
©2020 King Features Synd., Inc., and Angela Shelf Medearis