Whether you’re hosting your own viewing party or attending someone else’s, you’ll be surrounded by people who are ready to enjoy some tasty grub and bond over a shared love of the gridiron action.
These finger foods, savory snacks, and other delicious dishes will be a hit at any game day party!
Garden Herb Cheese Curds
You don’t have to be a Green Bay Packers fan to enjoy this take on a Wisconsin food staple. This appetizer is the perfect bite-sized rendition of mozzarella sticks. Squeaky cheese curds are dipped in a batter seasoned with fresh herbs and garlic before being fried crisp.
Ingredients:
Oil, for frying
1 cup flour (plus ½ cup set aside)
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 cup buttermilk
2 eggs
2 lbs. cheese curds
Instructions:
Preheat oil in a deep fryer or large Dutch oven to 350°F.
In a large bowl, whisk together flour, baking powder, salt, garlic, cayenne, dill, parsley, and basil until blended. Whisk in butter milk and eggs until smooth. Keep refrigerated until ready to dip and fry.
Dredge a handful of curds into the batter, and remove with a fork or slotted spoon. Carefully drop into the fryer, and fry for 4–5 minutes or until golden brown and crispy. Let drain on a rack or paper towel before serving.
Tip: These tasty curds can be served with marinara sauce, garlicky mayonnaise, spicy mustard, or just plain ketchup.
Buffalo and Beer Wings
Beer and buffalo wings are football season favorites for a reason—two great tastes that taste great together! Buffalo wings get an upgrade with the addition of beer. Beer and hot sauce are simmered with garlic and butter for a rich, tasty wing sauce. Perfect for game day munching.
Ingredients:
1 cup stout beer
1 cup buffalo hot sauce
3 tablespoons butter
3 garlic cloves, peeled and minced
2 tablespoons brown sugar
2 tablespoons cornstarch
2 teaspoons Worcestershire sauce
1 pound (24) chicken wings
Celery sticks, on the side
Carrots sticks, on the side
Blue cheese or ranch dressing, for dipping
Instructions:
In a medium sauce pan, whisk together, over medium heat, beer, buffalo sauce, butter, garlic, and sugar until simmering, about 4–5 minutes. Whisk cornstarch with ¼ cup of water and Worcestershire sauce. Pour in cornstarch mixture, and whisk until slightly thickened. Remove from heat, and set aside.
Heat oil in a fryer or dutch oven to 350°F.
Drain wings, and pat dry with a paper towel. Gently place wings in batches, in the fryer. Fry for 6–8 minutes or until crispy and cooked through. Remove from the fryer, and place in a bowl.
Toss wings with sauce, and serve with celery sticks, carrots sticks and blue cheese or ranch dressing.
Tip: You can cook the chicken wings in the oven instead of deep frying. Preheat oven to 400°F, and cook for 12 minutes or until golden brown and cooked through.
*Or, if using an air fryer, heat to 380°F, and bake for 15–20 minutes—or until crispy—turning the wings every 5 minutes.
Avocado Cilantro Deviled Eggs
Serve this delicious twist on standard deviled eggs during the big game. These avocado deviled eggs are one tasty and healthy snack!
Ingredients:
6 large eggs, hard-boiled and halved
1 1/2 avocado, peeled and seed removed
1/4 cup low-fat sour cream
2 tbsp. cilantro
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. celery salt
1 tbsp. lime juice
Zest of lime
Cilantro and paprika, for garnish
Instructions:
Cut the hard-boiled eggs in half, separating egg yolks from the whites. Set the egg whites aside, and put the yolks in a blender.
Add avocado to the blender and mix.
Add in the sour cream, cilantro, black pepper, salt, and celery salt.
Zest lime, adding in the zest and the lime juice. Blend until smooth.
Fill a pastry bag with a decorating tip and put the mixture inside. Pipe the mixture into the eggs.
Garnish with cilantro and sprinkle with paprika.
Grilled Sweet Potato Black Bean Nachos
Nachos are delicious, but they’re generally not considered “good for you.” This healthier take on traditional nachos will please your guests without all the guilt.
Ingredients: For the sweet potatoes
4 sweet potatoes, sliced and cut into triangles
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1 teaspoon cumin
½ teaspoon chipotle chili powder
½ teaspoon garlic powder
Ingredients: For the toppings
1 cup canned black beans, drained and rinsed
1 cup cheddar cheese and monterey blend, shredded
½ cup tomatoes, diced
¼ cup red onion, peeled and diced
1 jalapeno, sliced
¼ cup cilantro, chopped
Sour cream
Guacamole
Hot sauce
Instructions:
Preheat grill to medium-high heat. Cut sweet potatoes into triangles.
Season sweet potatoes with oil, salt, pepper, cumin, chili powder, and garlic powder.
Grill for 2–3 minutes, turning frequently, or until slightly charred and cooked. Remove from the grill, and evenly place on a baking sheet.
Top sweet potatoes with black beans and cheese, return sheet to the grill, close lid, and cook for 3–4 minutes or until cheese has melted, or bake in a 400°F oven.
Top nachos with tomatoes, onion, jalapenos, cilantro, and serve with sour cream, guacamole, and hot sauce.
Tip: You can cook these nachos in the oven or on the grill (as long as you have a grill safe baking sheet).
Cheesy BBQ Prosciutto Pizza
Why order delivery when you can make this flavorful, filling pizza in your own kitchen? This pie combines salty prosciutto and smoky white barbecue sauce for flavor you’ll want to indulge in again and again.
Ingredients: For the sauce
2 cups mayonnaise
¼ cup apple cider vinegar
3 tablespoons lemon juice
2 cloves garlic, minced
½ teaspoon sugar
1 teaspoon salt
1 tablespoon pepper
Ingredients: For the pizza
14 ounces pizza dough
Olive oil
½ cup grated mozzarella
¼ cup shredded Parmesan
2 cloves garlic, minced
5 thin slices prosciutto, cut into strips
Instructions:
Prepare the pizza dough by rolling it out to about 1-inch thickness, and brushing one side with olive oil.
Turn the grill to medium-high heat, and, using tongs, carefully place the dough directly onto the grill, oiled-side down. Close the lid, and cook for two minutes. Brush the top side with olive oil, and repeat.
While the dough is cooking, combine all the sauce ingredients together in a bowl. When the dough is done grilling, spread the sauce evenly onto it, about one inch from the edge of the dough.
Add the mozzarella and Parmesan cheeses on top, followed by the minced garlic and prosciutto. Close the grill, and continue to cook until the cheese browns and the dough is firm.
Savory Monkey Bread
Monkey bread, as this dish is lovingly named, has been the favorite of sweet-tooth’s the world-over. But, for those who like things a little more savory, take a stab at this cheesy version!
Ingredients:
4 packages home-style biscuit dough
Nonstick cooking spray
2 cups shredded fontina cheese
2 cups shredded sharp cheddar cheese
¼ cup melted butter (about 1 small stick)
4–5 cloves garlic, minced
4 tablespoons fresh dill, finely chopped (reserve some for garnish)
2 teaspoons paprika
Instructions:
Preheat the oven to 350°F.
Cut each of the biscuits in half. Lightly spray your hands with the nonstick cooking spray to prevent sticking, and roll each piece of dough into a ball. Place in a bowl, and set aside.
Lightly coat a bundt pan with the nonstick spray, and set aside. Take each dough ball and, using your fingers, spread into a flat circle. Sprinkle in some of the fontina and sharp cheddar cheeses (be sure to reserve some to sprinkle on top of the ring), and roll back into a ball. Place in even layers into the bundt pan.
Melt the butter, and add in the minced garlic, dill, and paprika. Stir to combine. Pour the melted butter mixture over the dough, and sprinkle the remaining shredded cheese over top.
Cover with a piece of aluminum foil, and bake for 40–45 minutes, or until biscuits appear golden brown. Remove foil and bake another 5–10 minutes to brown the cheese on top.
To serve: Allow the bread to cool slightly in the pan (for about 10 minutes). When ready to remove, place a large plate under the pan and very carefully flip over onto the plate. Garnish with more chopped dill, if desired.
BBQ Cauliflower Bites
You don’t have to be a vegetarian to enjoy this tasty appetizer! Replace the chicken with cauliflower and your guests won’t even know the difference!
Ingredients:
1 head of cauliflower, cut into florets
1 cup all-purpose flour
2 cups unseasoned breadcrumbs
3 large eggs, beaten
Salt and pepper
1 cup barbecue sauce
½ cup light brown sugar
¼ cup lime juice
2 cloves garlic, minced
Instructions:
Preheat the oven to 375°. In a large bowl, combine the flour and cauliflower, and toss until cauliflower is coated.
In a large bowl, combine the flour and cauliflower, and toss until cauliflower is coated.
In a small bowl, add in breadcrumbs, and in another bowl whisk eggs and 2 tablespoons water.
Dip the cauliflower in the egg mixture, and then in the breadcrumbs until fully coated. Place on a parchment-lined baking sheet and season generously with salt and pepper.
Bake the cauliflower until golden brown, about 20 to 25 minutes.
While the cauliflower is baking, in a small saucepan over low heat, warm the barbecue sauce, brown sugar, lime juice, and garlic. Coat the baked cauliflower nuggets in the sauce, and serve.
Spicy Wings w/ Avocado Dipping Sauce
These wings are hot, but fear not: the avocado dipping sauce will take the edge off. The combination of hot wings and ranch (or blue cheese, if you prefer) goes so well because the creamy dressing balances out the spiciness of the wings. Same idea here, with a chipotle-spiced wing and avocado crema that is anything but boring!
Ingredients: For the wings
1 cup barbecue sauce
¼ cup coconut oil
¼ cup chipotles in adobo
¼ teaspoon cayenne pepper
¼ teaspoon salt
12 chicken wings, defrosted or unfrozen
Ingredients: For the avocado dip
1 avocado
¼ cup milk of your choice
½ cup cilantro, finely chopped, plus more for garnish
Lime juice
Instructions:
In a blender, puree the barbecue sauce, coconut oil, chipotles in adobo, cayenne, and salt, until smooth.
Place the wings in a large bowl, and pour half of the sauce over them, turning the wings until thoroughly coated. Cover the bowl with plastic wrap, and refrigerate for 8–24 hours.
Preheat the oven to 450°F. Place a wire rack on top of a baking sheet, and arrange the wings about 1 inch apart.
Bake for 25–35 minutes, until the skin appears crispy. While the wings are baking, prepare the avocado dip by placing all the ingredients in a blender and pulsing until well combined.
When the wings are done, remove from the oven, and baste with the remaining sauce. Garnish with cilantro, if desired, and serve with the avocado dip.
Extra Cheesy Short Rib Pizza
Short ribs on pizza? Yup! Your guests won’t be able to get enough. You love the spiciness, meatiness, and messiness of ribs. You also love the experience of a stringy, gooey pizza. Now you can combine these two popular foods with this pizza recipe!
Ingredients:
½ tablespoon butter
short ribs (reserve juice)
½ white onion, sliced into ¼-inch slices
1 pizza dough ball (about 12 ounces)
2 cups shredded mozzarella cheese
¾ cup ricotta cheese
½ cup shredded white cheddar
8 ounces brie, cut into squares with rind
Instructions:
Make the short ribs using this recipe. Remove short ribs from the Dutch oven, and pull meat off the bone, removing fat. If there is excess fat on the top of the braising liquid, use a baster to remove it. If juice is too thin, put it on the stove over medium to medium high heat, and reduce the liquid. Season with salt and pepper to taste after reducing the liquid.
Preheat oven to 450°F. In a small sauté pan, heat butter over medium heat, add the onion slices, and stir until soft and a caramel color. Remove from heat, and set aside.
Roll out pizza dough into a 12-inch circle, about ½ inch thick, on lightly floured parchment paper. Brush crust with oil. Cover pizza dough with the short rib braising juice for the sauce. Cover with mozzarella, and then sprinkle ricotta across the pizza. Distribute chunks of short rib meat then white cheddar and brie. Finish with caramelized onions across the pizza.
Transfer pizza with parchment onto pizza stone or baking sheet; bake for 18-20 minutes or until crust is golden brown and cheese is bubbling. Remove pizza from oven; place on a cutting board. Cool slightly before cutting.
I hope you and your guests enjoy these game day recipes!