Game Day Food @ Home!

Something amazing happened...I was asked to do a Game Day Food @ Home segment on the local Saturday morning news tomorrow!  I'm so excited to share these recipes with everyone in the area and can't wait for everyone here to check it out!  I'll be posting the video tomorrow so remember to come back to see us putting these fantastic recipes together!

.....Now, back to reality.....

I’m technically a “healthy eater” -- usually living my life by the mantra “everything in moderation”.  Now, I don’t know about you, but once football season rolls around, I’m ready to chuck my mantra out the window on Saturdays and Sundays!  Whether you’re a college football fan or an NFL fan, the premise is the same:  we watch, we eat, we drink.

So, to make your eating experience even better, I have three game day recipes to share that are easy to prepare, delicious and are a little different than your typical chips and dip.  I like to put a spin on the basics to make things a little more special.

On the menu:

Roasted Sticky Wings w/ Honey Sriracha Sauce and Yogurt Dip

Loaded Potato Nachos

Mini Hot Dogs w/ Chili-Cheese Dip

Forget about hot oil and your house stinking of fried food with these sticky roasted wings.

Sticky Wings w/ Honey Sriracha Sauce and Yogurt Dip

Redbook Magazine

For the wings:

24 chicken wings

2 tbsp canola oil

1 1/2 tsp kosher salt

2/3 c. honey

1/3 c. sriracha sauce

2 tbsp each hoisin sauce and lime juice

1 tbsp each soy sauce and toasted sesame seeds

For the yogurt dip:

2 c. plain greek yogurt

1 c. grated cucumber, squeezed dry in paper towels

1/2 c. chopped cilantro

2 tbsp lime juice

1 large garlic clove, grated

1 tsp each salt and honey

1. Wings:  position oven rack in the middle of oven and set to 450.  Line 2 baking sheets with foil.  Toss together wings, oil and salt.  Arrange chicken on sheets and roast 30 minutes, rotating pans 180 degrees once.  Let slightly cool and pour off fat.
2. Combine honey, sriracha, hoisin sauce, lime juice and soy sauce.  Pour 1/2 sauce into bowl and toss with chicken wings.  Decrease oven temperature to 425.  Roast 10 minutes.  Boil remaining sauce until thick.  Brush thickened sauce on wings and sprinkle with sesame seeds.  Roast 7 to 10 minutes longer.  Cool 10 minutes.
3. For the dip:  Combine all ingredients and refrigerate until ready to serve.

Loaded Potato Nachos

For super crispy potato slices, soak slices in water for 1 to 2 hours before baking them.  Be sure to dry the slices before baking.

6 large russet potatoes, peeled and thinly sliced

4 tbsp extra virgin olive oil

1 tsp salt

3 c. shredded extra sharp cheddar cheese

8 strips good quality thick cut bacon, cooked and crumbled

4 green onions, green parts only, chopped

1 16-oz tub light sour cream

1 packet ranch dressing seasoning

1. Combine sour cream and ranch dressing seasoning and set aside.
2. Preheat oven to 425.  Toss potato slices with extra virgin olive oil and salt.  Place on baking sheets in a single layer and bake 20 minutes, flipping each potato halfway through, or until golden brown and crispy.  
3. Remove from oven and pile all potato slices together on one cookie sheet.  Top with cheese and bacon and place back in oven for 3 to 5 minutes, or until cheese is melted. Remove from oven and drizzle with ranch sauce.  Sprinkle with green onions and serve immediately.

Mini Hot Dogs w/ Chili Cheese Dip

Mini buns make these hot dogs extra special and great for dipping.

1 package Lil Smokies

2 tubes Pillsbury French Bread Loaf refrigerated dough {found in the same section of the grocery store as the cinnamon buns!}

Chili Cheese Dip

1 lb velveeta, cut into 1/2 inch cubes

1 can rotel diced tomatoes and green chiles, undrained

1/2 lb ground beef, cooked and drained

1 packet chili seasoning

1. Preheat oven to 350.  Remove dough from tubes and stretch out.  Cut each length in half then slice each half into 12 slices.  Place on cookie sheet and bake 1-2 minutes, at which point you’ll want to check the oven to make sure the slices stay upright.  Some will tip over, just flip them back up and shape them a little.  Continue baking for 7 to 10 minutes, until browned on bottom.  Set aside to cool.
2. In a skillet over medium low heat, combine the ground beef, velveeta, rotel, and chili seasoning.  Stir until melted and well combined.  
3. Heat up Lil’ Smokies any way you like {microwave, grill pan, frying pan}.  Split cooled mini buns down the middle and place a Lil’ Smokie inside.  Serve mini hot dogs with dip on the side or pour the dip on top of each mini dog.