After a few months of hibernation, football season has finally come back to life… and we’re here for it! Nothing gets the blood flowing like the excitement of game day.
For us, football season means crisp weather and cozy sweatshirts. It also means having a great spread of family-style food that’s ready for the big game. But whether you’re watching from the comfort of your couch, hosting a game-day watch party with friends, or tailgating at the game itself, you’re going to need the right snacks to satisfy your hungry squad.
Get your game menu together
Game day is as much about the food as it is about what the teams are doing. (OK, we know. It’s really all about the game. But, come on, the food is pretty important too!)
So skip the stale old chips, dips and frozen pizza puffs and kick your game day grub up to a higher level with our lively lineup of winning game-day recipes. Win or lose, at least you’ll be well fed!
Touchdown Chili in Sourdough Bread Bowls
Chili is always a crowd pleaser. Put that chili in a bread bowl and there will be very little clean up after the final touchdown.
1 tablespoons olive oil
1 medium onion, diced
3 garlic clove, minced
kosher salt and fresh cracked black pepper
2 tablespoons tomato paste
1 tablespoons chipotle in adobo sauce
2 tablespoons cumin
1 tablespoons coriander
1/2 pounds lean ground turkey
1/2 pounds ground beef
1/2 pounds ground pork
1 can of beer
1 28oz can of San Marzano tomatoes
1 28oz can of beans (black, pinto or kidney), rinsed and drained
In a large saucepan, heat oil then add onions and garlic until softened (about 3-5 minutes). Season with salt and pepper. Add meats, tomato paste, cumin, and chipotles, mixing and stirring frequently until the turkey is cooked all the way through. Add beer, tomatoes, and beans and bring to a boil. Reduce and simmer for 10 minutes before serving. Check seasonings before serving. If chili is too thin, add a slurry of flour and chicken stock to thicken.
To make the mini bread bowls, cut a large circle into the tops of each of the sourdough rolls using a bread knife and pull off the top (usually taking with it the inside as well). Remove more bread from the inside if desired. Serve with cheese, scallions, sour cream, pickled onions, and a variety of hot sauces.
Grilled Portobello Mushroom Burger
Just because you (or your friends) are vegetarian, that doesn’t mean you don’t enjoy a burger on game day. This portobello burger will satisfy that burger craving without sacrificing anyone’s personal beliefs.
2 large portobello caps, cleaned and stems removed
2 tablespoons olive oil
1 tablespoons balsamic vinegar
1 teaspoons garlic, minced
1/2 teaspoons salt
pepper, freshly ground
2 slices cheese, (provolone, blue cheese, smoked Gouda, cheddar, or mozzarella)
toppings, (pesto, lettuce, spinach, arugula, tomatoes, pizza sauce, roasted red peppers, sun-dried tomatoes)
2 wheat rolls, toasted
In a small bowl mix together your balsamic vinegar, olive oil, minced garlic, salt and pepper. Place the portobello mushrooms in a plastic bag and pour the marinade over them. Let the mushrooms marinate for 30-45 minutes. Preheat the grill. Brush the grill with a little olive oil and place the mushrooms stem side down on the grill. Cook for four minutes. Flip the mushrooms over (stem side up) and cook for two more minutes. Top with your favorite cheese and let cook for two more minutes on the grill, until the cheese has melted. Place the mushrooms on a toasted bun and add your favorite toppings to your burger. Serve with a side of chips, pretzels, or carrot sticks.
Want a little extra taste and a little extra nutrition? Add some freshly sliced avocado!
Slow Cooker Cowboy Sliders
The great thing about these sliders is that you can start them cooking the morning of game day. By kickoff, your house will smell delicious!
1 teaspoons vegetable oil
1 4 lb. pork shoulder roast
1 cup barbecue sauce
1/2 cup apple cider vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoons prepared yellow mustard
1 tablespoons Worcestershire sauce
1 tablespoons chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
8 Hawaiian dinner rolls, split
1/2 cup bread and butter pickles
1 cup prepared coleslaw
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
Remove the roast from the slow cooker and shred the meat using two forks. Return the shredded pork to the slow cooker and stir the meat into the juices.
Place a small amount of coleslaw on bun, top with pork and pickle. Serve.
Football Oreo Brownies
Give your sweets a topical twist with these football shaped brownies. You’ll always score a touchdown with something this delicious and adorable.
1 cup butter, softened
2 cup sugar
2 teaspoons vanilla extract
1-3/4 cup all-purpose flour
6 tablespoons baking cocoa
1 teaspoons baking powder
1/4 teaspoons salt
12 Oreo cookies, coarsely crushed
2 Oreo cookies, finely crushed
1 pounds powdered sugar
1/2 cup butter, softened
1 teaspoons vanilla
3 tablespoons milk
Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine in a separate bowl the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Stir in the coarsely-crushed cookies. Spread into a greased 9″x13″ pan. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in a pan on a wire rack.
In a mixing bowl, beat the powdered sugar and butter. Add vanilla. Gradually add the milk until desired consistency is achieved. Frost the cooled brownies with the buttercream and sprinkle with the finely-crushed Oreo crumbs.