(Family Features) Whether you want to step up your hosting game or just plan to contribute to the game day spread, it’s easy to create the perfect plan with an array of premium food, without the premium price tags.
Simplify party prep and cleanup: Paper towels, plastic cutlery and game day-themed plates and napkins can make post-party cleanup a breeze, not to mention festive. Save time on party prep by picking up everything you need at one location. You can find these paper goods and all the ingredients for a tasty spread, including fresh produce, meats, dips, chips and snacks, at a grocery store like ALDI. There are plenty of options to fit nearly every lifestyle and budget.
Make it buffet style: Let your guests serve themselves on game day. Buffets showcase a wide variety of dips, chips and snacks and are an affordable, fun option to please all your guests. This party trick also makes it easy to grab a quick bite between plays or during commercial breaks.
Go after unusual suspects: Elevate traditional dips, hummus, guacamole and salsa with different dipping options. Crostini, crispbread, gluten-free crackers and unexpected veggies like rainbow carrots, sugar snap peas and asparagus would add dimension to your menu and put a spin on your favorite game day snacks.
Get out of the kitchen: Just because you’re hosting should not mean you don’t get to enjoy yourself. Avoid spending hours in the kitchen with this crowd-pleasing Buffalo Chicken Dip recipe. Mix the ingredients in a slow cooker, turn it on high and then you’re ready to kick off the party.
Find more ideas and recipes for game day at ALDI.com.
Buffalo Chicken Dip
Recipe courtesy of Chef Leigh An, ALDI Test Kitchen
- 2 pounds Kirkwood Never Any! Chicken Breasts
- 1 cup Burman's Hot Sauce
- 1/2 cup Tuscan Garden Buttermilk Ranch Dressing
- 8 ounces Happy Farms Cream Cheese, at room temperature
- 1 teaspoon sea salt from Stonemill Sea Salt Grinder
- 2 teaspoons pepper from Stonemill Peppercorn Grinder
- 1 cup Happy Farms Colby Jack Shredded Cheese
- In slow cooker, combine chicken, hot sauce, ranch, cream cheese, salt and pepper. Turn slow cooker to high and cook 2 hours and 30 minutes.
- Shred chicken. Add cheese to slow cooker and stir. Turn slow cooker to warm and enjoy with tortilla chips, baguettes or crunchy veggies.
Tip: For easy shredding, place cooked chicken breasts in stand mixer with paddle attachment and turn on low until shredded.
Photo courtesy of Getty Images
(Family Features) 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
- Assorted shredded and crumbled cheeses
- A variety of peppers
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 game-day 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.
Crispy Baked Buffalo Chicken Wings
Total time: 1 hour, 25 minutes
- 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
- 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.
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.
Prep time: 5 minutes
- 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
- 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
- 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.
Photos courtesy of Getty Images (Brats and Smoked Pulled Pork Sandwiches)
(Family Features) When hosting a game-day party, you’d think the focus would be on the score or the award-winning commercials, but it’s actually a great reason to indulge in flavor-filled bites. When the big day rolls around, let your guests obsess over the game while you serve up ooey-gooey dips, saucy wings and football-themed desserts that can keep them happily glued to their seats.
Dip into delicious. No watch-party menu is complete without a cheesy dip. This over the top dip brings big flavor and is perfect for kicking the party up a notch as your team works to post that next big win.
Slow cook your cornbread. Not only does this recipe for cornbread amp up the flavor with paprika, garlic powder and cheese, you can set it, forget it then enjoy it with your favorite chili or ribs.
Go ahead and wing it. Wings and football go together like quarterbacks and touchdowns. This year, try a south-of-the-border version and rub wings in cheesy taco seasoning. For extra flair, serve them on a platter with taco fixings.
Fan-favorite desserts. Win or lose, there’s always room for dessert. It can be surprisingly simple to create fun and tasty football-themed treats. These bite-size truffles require just five ingredients and are the perfect finishing touch(down) for your game-day spread.
Find more flavorful game-day recipes and ideas for your party at McCormick.com.
Chocolate Raspberry Football Cookie Truffles
- 4 cups crumbled chewy chocolate cookies
- 1 1/2 cups marshmallow creme
- 2 teaspoons McCormick Raspberry Extract
- 12 ounces semi-sweet chocolate, chopped
- 1 ounce white chocolate, melted
- In large bowl, mix crumbled cookies, marshmallow creme and raspberry flavor until well blended. Shape mixture into 1-inch ovals. Set aside.
- Melt chocolate as directed on package. Using fork, dip one cookie truffle at a time into chocolate. Tap back of fork 2-3 times against edge of dish to allow excess chocolate to drip off. Place on wax paper-lined tray. Refrigerate 30 minutes, or until chocolate is set.
- Spoon melted white chocolate into small, re-sealable plastic bag. Cut small piece from one bottom corner of bag. Close bag tightly then pipe lines on truffles to resemble football stitching. Let stand until chocolate is set.
Note: Cookies can be stored in covered container at room temperature up to 5 days.
Texas Trash Dip
- 1 package (8 ounces) cream cheese
- 1 cup sour cream
- 2 cans (16 ounces each) refried beans
- 1 can (4 1/2 ounces) chopped green chilies, drained
- 1 package McCormick Taco Seasoning Mix
- 4 cups shredded Mexican cheese blend, divided
- nonstick cooking spray
- chopped cilantro (optional)
- tomatoes (optional)
- sliced olives (optional)
- avocado (optional)
- tortilla chips
- Heat oven to 350° F.
- In large, microwavable bowl, heat cream cheese and sour cream on high 1 minute, or until cheese is softened. Remove from microwave. Mix with wire whisk until smooth. Add refried beans, green chilies, seasoning mix and 2 cups cheese; mix well.
- Spread bean mixture into 13-by-9-inch baking dish sprayed with nonstick cooking spray. Sprinkle with remaining cheese.
- Bake 25 minutes, or until cheese is melted. Top with cilantro, tomatoes, sliced olives and avocado, if desired. Serve with tortilla chips.
Cheesy Taco Wings
- 2 1/2 pounds chicken wing pieces
- 1 package McCormick Cheesy Taco Mix
- nonstick cooking spray
- 3 cups chopped romaine lettuce
- 1/4 cup finely chopped tomato
- 2 tablespoons sliced green onion
- 1 tablespoons crumbled queso fresco
- Heat oven to 450° F.
- In large bowl, toss chicken wings with seasoning mix. On large, shallow foil-lined baking pan sprayed with nonstick cooking spray, arrange wings in single layer.
- Bake 30-35 minutes, or until chicken is cooked through and skin is crisp.
- On large serving platter, arrange lettuce. Top with wings, tomato, green onion and queso fresco.
Slow Cooker Cheesy Cornbread
- Nonstick cooking spray
- 1 cup milk
- 3 eggs, beaten
- 2 packages (8 1/2 ounces each) corn muffin mix
- 1 teaspoon McCormick Paprika
- 1/2 teaspoon McCormick Garlic Powder
- 1/2 teaspoon salt
- 1 cup frozen corn
- 2 cups shredded cheddar cheese, divided
- Spray inside of 6-quart slow cooker with nonstick cooking spray. In slow cooker, mix milk, eggs, corn muffin mix, paprika, garlic powder and salt until well blended.
- Stir in corn and 1 cup cheese. Place clean kitchen towel over slow cooker and cover with lid.
- Cook 2 hours on high, or until toothpick in center of cornbread comes out clean. Uncover.
- Sprinkle cornbread with remaining cheese. Let stand, uncovered, 30 minutes, or until cheese is melted.
Quick and tasty ideas for game day
(Family Features) Take your tailgating game to new heights this season with fresh dishes that are easy to make and serve, whether your tailgating tradition takes place at the game or at home.
Fast prep times and short ingredient lists make these recipes a cinch to prepare in advance and have ready to go as soon as you reach the parking lot or before guests arrive. The star ingredients are naturally hardwood-smoked sausages and seasoned deli meats from Eckrich, which offers a variety of smoked sausage flavors in traditional ropes and bun-length links as well as gluten-free deli meats such as Black Forest ham and oven-roasted turkey, all with just the right blend of seasonings for a rich, savory taste.
You can switch up the flavors of these recipes by subbing in different varieties of smoked sausage, such as replacing the original rope-style smoked sausage with Eckrich Jalapeno & Cheddar Links. The roll-ups are also easy to customize for guests using any type of deli meat, and they’re easy to enjoy on the go if you need a quick bite on the way to the stadium.
Tailgate Like a Pro
Try New Toppings
Smoked sausage and deli meats are easy to add to a bun for an instant meal, and there's plenty of ways to dress your tailgate menu up or down based upon the preferences of your guests. Be sure to keep some basics on hand for those who prefer traditional preparation, but for the more adventurous types, try out these ideas for toppings that create a new dimension of flavor.
- Grilled onion
- Grilled peppers
- Grilled, roasted or sauteed mushrooms
- Spicy mustard
- Flavored ketchup (think spicy, fruity or sweet)
- Ethnic flavors like curry or marinara sauce
- Hot sauce
- Roasted corn relish
- Crumbled or shredded cheese
- Bacon crumbles
- Repurpose coffee filters as holders for your sandwiches. They're easy to hold and help keep your favorite toppings contained.
- Up-cycle an empty six-pack container into a convenient cookout caddy to hold napkins, condiments and utensils. Not only is it quick to grab and place on the table, but it helps keep napkins from blowing away in a breeze.
- For kabobs, keep wooden skewers from charring by soaking them in water before threading on ingredients.
- Prepare toppings the night before and arrange them in a disposable foil pan for a quick and easy DIY topping bar.
Million Dollar Moment
This season, Eckrich – the official smoked sausage and deli meat sponsor of the College Football Playoff – is once again hosting the Road to the National Championship sweepstakes. Fans around the country will have the chance to make a 20-yard throw for $1 million at some of the biggest college football games of the season, including the 2018 College Football Playoff National Championship in Atlanta. Visit EckrichFootball.com for your chance to win.
Find more game-day recipes at Eckrich.com.
Grilled Sausage Skewer Sandwiches
Cook time: 15 minutes
- 1 regular size package Eckrich Smoked Sausage
- 1 small red onion, cut into 1-inch pieces
- 1 red bell pepper, seeded, cut into 1-inch pieces
- 6 wooden skewers, 10 inches long
- 1/2 cup Italian salad dressing, divided
- 6 bolillo or sandwich rolls, split
- 1 avocado, cut into 1/2-inch thick slices
- 1/4 cup cilantro leaves
- Heat grill to medium-high.
- Cut sausage into 1/2-inch thick slices. Thread sausage, onion and bell peppers alternately onto skewers. Brush 1/4 cup salad dressing on skewered sausage and vegetables.
- Grill until sausage is golden brown and vegetables are crisp-tender, about 10 minutes, turning once.
- Brush remaining salad dressing on rolls. Fill rolls with grilled sausage and vegetables. Divide avocado and cilantro onto each.
Tip: To broil sausage rather than grill, heat broiler to medium-high, follow the same skewer preparation instructions and broil about 10 minutes, or until sausage is golden brown and vegetables are crisp-tender.
Ham and Turkey Roll-ups
Cook time: 10 minutes
- 4 ounces Eckrich Deli Oven Roasted Turkey Breast
- 4 ounces Eckrich Deli Black Forest Ham
- lettuce leaves
- 2 tablespoons chunky guacamole
- 1/4 cup chopped cucumbers
- 1 tablespoon shredded cheddar cheese
- 2 slices bacon, cooked and crumbled
- Layer turkey and ham slices. Layer lettuce, guacamole, cucumber, cheese and bacon crumbles. Roll meat and secure with toothpick.
Potato Salad with Smoked Sausage
Cook time: 30 minutes
- 3/4 regular size package Eckrich Smoked Sausage, halved lengthwise, cut into 1/2-inch thick slices
- 3 small red potatoes (about 2 1/2 pounds), cooked and quartered
- 1 can (4 ounces) pitted ripe olives, drained and halved
- 2 cups Italian dressing
- 1 green onion, sliced (about 1/4 cup)
- 1 clove garlic, minced
- 2 teaspoons ground black pepper
- In large skillet over medium heat, cook sausage 6 minutes, stirring occasionally. Stir in potatoes; cook until heated through, stirring occasionally. Remove from heat.
- Add olives, dressing, onions, garlic and pepper; mix lightly.
(Family Features) It’s not just a Spanish, tapas-style thing anymore. At all different types of bars and restaurants across the United States, you’ll find menus that continue to explore ways to feature favorite foods – like pork – in more bite-sized, snack-able ways. Beyond the walls of those eateries, street vendors, food booths and food trucks also are featuring portable, easy-to-eat dishes like kabobs and sliders.
One of the great things about street food is that it’s typically an easy way to sample a variety of dishes and global flavors without having to travel far or sit down to a formal meal – which is what makes these on-the-go options the perfect choice for your next tailgate, especially if juicy, tender pork is on your menu.
Whether at the game or in your backyard, a tailgate party is the perfect opportunity to share small but tasty plates with your neighbors, friends and family – perfect bites to enjoy while keeping a close eye on the action on the field.
Spicy Korean Pork Skewers deliver snack-sized game-winning flavor without a lot of preparation time, and without messy plates and silverware, the clean-up is something to cheer about, too. Marinated in an Asian sauce that gets a bold kick from chili garlic, soy and fresh ginger, bite-sized cubes of pork ribs are skewered and then grilled for an unbeatable addition to your game-day spread.
If you want to keep your menu authentic, serve these Korean pork skewers with white rice. Combine them with other small-plate pork dishes to offer your guests a variety of great-tasting choices.
Spicy Korean Pork Skewers
- 2 pounds boneless country-style pork ribs, cut into 1-inch cubes
- 1/2 cup chili garlic sauce*
- 1/4 cup soy sauce
- 2 inches fresh ginger root, skins removed and chopped (or substitute 2 teaspoons ground ginger)
- 4 tablespoons filtered sake or dry sherry (optional)
- 2 tablespoons sesame oil*
- 3 tablespoons brown sugar
- In large bowl combine chili garlic sauce, soy sauce, ginger, sake, sesame oil and brown sugar and whisk to form a marinade. Add pork to marinade and let sit for 20 minutes.
- Heat indoor grill pan or outdoor grill to medium-high heat.
- Thread marinated pork on skewers, about four to five pieces per skewer. Transfer skewers to grill and cook uncovered, turning to brown evenly every two to three minutes until tender, about 10 minutes total. Serve immediately.
*You can find chili garlic sauce and sesame oil in the ethnic or Asian section of most major supermarkets.
Quick Tip: Make sure to leave plenty of room on the grill between each skewer to avoid overcrowding the meat and to ensure even cooking.
Source: National Pork Board
(Family Features) When planning a get-together with friends, finding the right playlist and inviting your favorite people over is easy, but planning the perfect menu can be daunting.
Whether it’s game day, the season premiere of your favorite show or just a casual night in, if you’re craving something satisfying and delicious, one simple solution is Mrs. T’s Pierogies.
You can easily add a creative twist to your menu by serving up bite-sized Bacon-Wrapped Pierogies, featuring Classic Cheddar Mini Pierogies, which are perfect for sharing. Or try adding some flare to your nachos by substituting chips with pierogies. Available in 15 tasty varieties, these potato-filled pasta shells are loaded with flavor and are the perfect canvas for all your favorite ingredients and spices.
Find more recipes to enjoy with your friends at MrsTsPierogies.com.
Prep time: 15 minutes
Total time: 32 minutes
- Nonstick cooking spray
- 1 box (12.84 ounces) Mrs. T’s Mini Cheddar Seasoned with Bacon or Mini Classic Cheddar Pierogies
- 14 slices bacon, sliced in half
- 1/4 cup brown sugar (optional)
- Heat oven to 400° F.
- Spray baking sheet with nonstick cooking spray. Defrost pierogies by placing in boiling water for 2 minutes or refrigerating overnight.
- Wrap half slices of bacon around each pierogy. Arrange pierogies on baking sheet. Sprinkle with brown sugar, if desired. Bake 16-18 minutes, or until golden brown, turning once.
- Optional: Saute wrapped pierogies 8 minutes, or grill 5 minutes until browned.
Prep time: 5 minutes
Total time: 20 minutes
- 2 boxes (16 ounces each) Mrs. T’s Classic Cheddar Pierogies
- 2 tablespoons butter
- 1 1/2 cups canned black beans, drained and rinsed
- 3/4 cup shredded Monterey Jack cheese
- Pico de Gallo (recipe below)
- guacamole (recipe below)
- sour cream (optional)
- pickled jalapeno peppers (optional)
Pico de Gallo:
- 2 Roma tomatoes, seeded and diced
- 1 small, diced red onion
- 2 tablespoons chopped cilantro
- 1 1/2 teaspoons lime juice
- 1/4 teaspoon salt
- 1 small, ripe avocado
- 1 seeded and minced jalapeno
- 1/2 Roma tomato, seeded and chopped
- 2 tablespoons thinly sliced green onion
- 1 tablespoon chopped cilantro
- 2 teaspoons lime juice
- salt, to taste
- pepper, to taste
- To make nachos: Saute pierogies in butter over medium heat, approximately 8 minutes on both sides.
- Preheat broiler. On large, oven-safe plate, arrange hot pierogies; sprinkle with black beans and Monterey Jack cheese.
- Broil until cheese is melted and bubbly. Top with Pico de Gallo and guacamole, and sour cream or pickled jalapeno peppers, if desired.
- To make Pico de Gallo: Mix together all ingredients and set aside. Serve on top of pierogies.
- To make guacamole: Cut avocado in half and remove seed. With spoon, scoop out inside; place in bowl.
- Mash avocado with fork until slightly chunky.
- Mix in jalapeno, tomato, green onion, cilantro, lime juice, salt and pepper. Serve on top of pierogies.
Source: Mrs. T's Pierogies
Apps and starters perfect for game day
(Family Features) Rules may vary from one event to the next, but whether your favorite team kicks it, runs it or dunks it, sports fans and food always provide a winning combo. Gather your friends for the next big game with a menu that gets everyone revved up for a win.
A lineup filled with starters is just the ticket for a game day watch party or tailgate. Offering a series of finger foods and lighter fare lets your fellow fans grab a quick bite before the game or during a commercial break and continue snacking through the game.
Make no mistake, serving up a lighter menu doesn’t mean you need to skimp on quality – just the opposite, in fact. Make every bite count by using exceptional ingredients and introducing unexpected flavors such as the distinctive taste of Jarlsberg Brand Cheese, which has a rich, 60-year Norwegian heritage. Best known as a classic wedge, this mild, mellow and nutty cheese can also be served sliced, shredded and cubed.
Quesadillas are always a hit, and this version combines the best of gooey, melted cheese with bacon and a deliciously tangy salsa for a lively burst of fresh flavor. Then keep the mouthwatering cheese and bacon combos coming with a whole new take on grilled kebabs.
No game day is complete without pizza, and this one scores big with its unexpected blend of flavors for a pie that is smoky and tangy, sweet and savory, and briny and creamy all at once. Then round out your menu with these easy sliders that are big on flavor and small on prep time.
Find more ideas to liven up your game day menu at jarlsberg.com.
Hawaiian Sliders with Cheese, Ham and Pork
- 3 Hawaiian bread slider buns
- 1 cup pulled pork
- 3 slices ham
- 3 slices Jarlsberg cheese
- sliced pickles
- Dijon mustard, to taste
- Heat oven to 350° F.
- Separate buns and layer pulled pork, sliced ham and cheese. Place sliders on oven-safe tray and bake about 10 minutes, or until cheese melts. Remove from oven and gently remove top bun. Add pickles and mustard before serving.
Cheese and Bacon Kebabs
- 18 slices bacon
- 2 1/2 cups Jarlsberg cheese, cubed
- 18 pearl onions
- 12 long skewers
- 1/4 cup roasted bell peppers
- 1 1/3 tablespoons capers
- 2 2/3 tablespoons olives
- 1/4 cup cucumber
- 3 1/3 ounces olive oil
- 2 tablespoons lemon juice and grated zest
- Cut bacon slices in half and wrap around cheese cubes. Place cheese cubes and pearl onions on each skewer, alternating ingredients. Roast in pan or on grill 2-3 minutes on each side.
- To make relish, chop peppers, capers, olives and cucumber, and mix with olive oil, lemon juice and zest. Season with salt and pepper.
Grilled Pizza with Cheese, Prosciutto and Figs
- 2 cups pizza or tomato sauce
- 4 1/2 cups pizza dough
- flour, for rolling
- 3 1/2 cups Jarlsberg cheese, coarsely grated
- 2 1/2 cups thinly sliced prosciutto
- 8 dried figs, each cut into six wedges
- dried red pepper flakes
- black pepper
- Heat grill and warm pizza sauce.
- Divide dough into desired number of pizzas. On floured surface, roll dough into long, thin ovals and spread with sauce. Sprinkle light layer of cheese over sauce. Add layer of prosciutto and a second layer of cheese. Dot with fig pieces then season with red pepper flakes and pepper.
- Reduce grill heat, slide pizzas onto grill and close lid. Cook 3-5 minutes, or until crust is lightly charred and cheese is melted.
- 4 slices thick slab bacon
- 1 small chili pepper
- 4 medium tomatoes
- 1 small shallot
- 1 clove garlic
- 1 tablespoon coriander or cumin
- salt, to taste
- pepper, to taste
- 1 small lime (juice and zest)
- 6 slices Jarlsberg Original or Hickory Smoked cheese
- 2 large tortillas
- Fry bacon, drain and chop.
- To make salsa, remove seeds from chili pepper and finely dice. Chop tomatoes then dice shallot and garlic clove. Combine pepper, tomatoes, shallot and garlic with lime juice, coriander, salt and pepper, to taste.
- Divide cheese slices and bacon on one half of each tortilla, top with 1/4 cup salsa and fold tortilla over, pressing down to close. In medium-hot, lightly oiled pan, toast tortillas about 1 minute on each side.
- Cut each tortilla in half and serve with remaining salsa on the side, or combine salsa with black beans and fresh chopped cilantro to make a side salad.
Source: Jarlsberg Cheese
(Family Features) For millions of football fans, the grill is as important as the gridiron when enjoying a weekend of games. There’s nothing like team spirit, the anticipation of kickoff and the smell of a delicious pregame tailgate wafting through the stadium parking lot.
National barbecue expert Rocky Stubblefield of Stubb’s Legendary Bar-B-Q offers tips and recipes for game day grilling that will have the whole crowd cheering.
Keep it simple
Stubblefield says anything that cooks fast on the grill is great for tailgating – burgers, hotdogs, chicken – and to bring on the flavor without having to pack a carload of ingredients, use sauces, rubs and marinades. Prepare as much food as you can ahead of time and have a checklist for the things you always need but are easy to forget, like napkins and tin foil.
For perfectly shaped, evenly cooked burgers, make a thumbprint in the middle of each patty before grilling. Amp up the flavor by rubbing your burgers with Stubb’s Bar-B-Q rub before putting them on the grill – just like you would a brisket or ribs. No matter what you’re making, wait to put the sauce on until the very end of grilling to avoid charring and burning.
For dozens of easy, delicious tailgating recipes, visit stubbsbbq.com.
Toasted Pecan Burgers
- 1 pound ground chuck
- 1/4 cup chopped red onion
- 1/4 cup chopped pecans, toasted
- 1 tablespoon finely chopped green bell pepper
- 3 tablespoons Stubb’s Original Bar-B-Q Sauce
- 2 tablespoons Stubb’s Bar-B-Q Spice Rub
- Mix together chuck, onion, pecans, bell pepper, sauce and rub. Shape into 4 patties.
- Prepare grill for direct cooking. When coals are ashed over in charcoal grill, spread them in bottom of grill so food can cook directly over coals.
- Grill burgers over direct, medium heat, first on one side then the other, 7-10 minutes, until they reach desired doneness. Medium burgers register an internal temperature of 160° F.
- Serve with your favorite burger toppings on toasted buns.
Smokey Stuffed Jalapenos with Bacon
- 1/2 pound uncooked chorizo
- 16 ounces cream cheese
- 24 fresh jalapenos, halved and seeded
- 24 slices bacon (about 2 pounds), halved
- 1 cup Stubb’s Smokey Mesquite Bar-B-Q Sauce
- Heat skillet to medium heat and prepare grill for direct cooking.
- Remove chorizo casing and cook in skillet over medium heat until cooked through. Transfer cooked chorizo to paper towel-lined plate to drain and cool.
- Mix cream cheese and chorizo.
- Stuff each jalapeno half with cream cheese mixture. Wrap with half strip of bacon and secure with toothpick.
- Place peppers on grill and cook 8-10 minutes, turning frequently. Baste peppers with sauce during last 2 minutes of cooking.
Source: Stubb's Legendary Bar-B-Q