The Sunday Football Cookbook: 50 Delicious Football Recipes to Enjoy Game Days [2 ed.] 9798372586994

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The Sunday Football Cookbook 50 Delicious Football Recipes to Enjoy Game Days

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Table of Contents Buffalo New York Wings 7 Perfect Game-Time Spread 10 Offense Wins Games; Defense Wins Championships Mushrooms 11 Game Day Chicken Roast 12 Pennsylvania Pierogi Egg Noodles Sausages 13 Strong Defense Pizza 16 End Zone Subs 17 Slant Pattern Burgers 18 Encroachment Chili 19 Defensive Back Sliders 22 Cornerback Calzones 23 Red Zone Ribs 24 Special Teams Salmon 25 Shotgun Shrimp 26 Squib Kick Steak 27 No-Huddle Nachos 28 Chip Shot Casserole 29 Super Sunday Spread 32 Second String Surprise Salsa 33 Chop Suey to Chop Up the Offense 34

Audible Almonds 35 Defensive End Dijon Deviled Eggs 36 Pass Interference Popcorn 37 Cornerback Candy 38 Bootleg Sweet Brittle 39 Automatic First-Down Apple Bake 42 Dual-Threat Dessert Squares 43 Gameday Guacamole 44 Big Boy Bean Based Salsa 45 Play Action Popcorn 46 Winning Team Wontons 47 Play Clock Potato Wedges 48 Comeback Kid Cauliflower 49 Home Team Advantage Hummus 52 Beast-Mode Salsa 53 Pass Rush Pinwheels 54 Scrimmage Shrimp 55 QB Scramble Sandwich 56 Fumblerooski Salmon 57 Longhorn Inspired Burgers 58 Man Coverage Meatballs 59

Macho Mexican Appetizers 62 Backward Pass Bread 63 Interception Chips 64 Never Lose Nachos 65 Finger Food for Field Goals Sausages 66 Super Bowl Salsa 67 Crowd-Pleasing Beef Bites 70 Classic Dijon Potato Tapas 71 Prawn Tapas Spanish Style 72 Flame Broiled Chicken 73 Traditional Tomato Tapas 74 Sevilla 75

Buffalo

New York Wings

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 5 Calories 364 kcal Fat 32.4 g Carbohydrates 10.7g Protein 7.9 g Cholesterol 44 mg Sodium 497 mg

Ingredients 1/2 C. all-purpose flour 1/4 tsp paprika 1/4 tsp cayenne pepper 1/4 tsp salt 10 chicken wings oil for deep frying 1/4 C. butter

1/4 C. hot sauce 1 dash ground black pepper 1 dash garlic powder

Directions 1. In a large bowl mix together the flour, paprika, cayenne pepper and salt. 2. Add the chicken wings and toss to coat well. 3. Cover and refrigerate for about 60-90 minutes. 4. Heat oil in a deep fryer to 375 degrees F. 5. In a small pan, mix together the butter, hot sauce, pepper and garlic powder on low heat. 6. Cook, stirring continuously till the butter is melted and mixture is well combined. 7. Remove from the heat and reserve for serving. 8. Fry the wings in the hot oil for about 1-15 minutes. 9. Transfer the wings in a serving bowl. 10. Add the hot sauce mixture and stir together. 11. Serve immediately.

Buffalo New York Wings

7

PERFECT

Game-Time Spread

Prep Time: 10 mins Total Time: 13 mins Servings per Recipe: 32 Calories 110 kcal Fat 11.1 g Carbohydrates 1g Protein 2.1 g Cholesterol 20 mg Sodium 189 mg

Ingredients 2 (8 oz.) packages cream cheese, softened 1 C. mayonnaise 1 (4 oz.) can chopped green chilies, drained

2 oz. canned diced jalapeno peppers, drained 1 C. grated Parmesan cheese

Directions 1. In a large bowl, add the cream cheese and mayonnaise and mix till smooth. 2. Stir in the green chilis and jalapeño peppers. 3. Transfer the mixture in a microwave safe serving dish and sprinkle with the Parmesan cheese. 4. Microwave on High for about 3 minutes.

10

Perfect Game-Time Spread

Offense Wins Games; Defense Wins Championships Mushrooms

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 12 Calories 88 kcal Fat 8.2 g Carbohydrates 1.5g Protein 2.7 g Cholesterol 22 mg Sodium 82 mg

Ingredients 12 whole fresh mushrooms 1 tbsp vegetable oil 1 tbsp minced garlic 1 (8 oz.) package cream cheese, softened 1/4 C. grated Parmesan cheese

1/4 tsp ground black pepper 1/4 tsp onion powder 1/4 tsp ground cayenne pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 350 degrees F before doing anything else and grease a baking sheet. With a damp paper towel, clean the mushrooms and carefully break off the stems. Chop the stems finely, discarding tough end of stems. In a large skillet, heat the oil on medium heat and sauté the garlic and chopped mushroom stems trill all the moisture is absorbed. Remove from the heat and keep aside to cool. After cooling, add the cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper and mix till a thick mixture forms. Fill each mushroom cap with a generous amount of the stuffing. Place the mushroom caps onto the prepared cookie sheet. Cook in the oven for about 20 minutes.

Offense Wins Games; Defense Wins Championships Mushrooms

11

GAME DAY

Chicken Roast

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 393 kcal Fat 15.6 g Carbohydrates 49.6g Protein 16.8 g Cholesterol 48 mg Sodium 1307 mg

Ingredients 3 lb. chicken wings 2 tbsp olive oil 1/2 C. soy sauce 2 tbsp ketchup 1 C. honey

1 clove garlic, minced salt and pepper to taste

Directions 1. 2. 3. 4. 5.

12

Set your oven to 375 degrees F before doing anything else. Arrange the chicken wings in a 13x9-inch baking dish. In a bowl, mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Place the mixture over the chicken wings evenly. Cook in the oven for about 1 hour.

Game Day Chicken Roast

Pennsylvania

Pierogi Egg Noodles Sausages

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 8 Calories 470 kcal Fat 21 g Carbohydrates 54.4g Protein 16.8 g Cholesterol 67 mg Sodium 843 mg

Ingredients 2 tbsp butter 2 sweet onions, cut into rings 1 head cabbage, shredded 1/2 (12 oz.) package medium egg noodles 1 (16 oz.) package kielbasa sausage, cubed, optional

2 (12.8 oz.) boxes frozen mini pierogis salt and cracked black pepper to taste

Directions 1. In a large, nonstick skillet, melt the butter on medium heat and sauté the onion for about 10 minutes. 2. Stir in as much cabbage as will fit in the pan and cook for about 15 minutes. 3. Stir in the remaining cabbage as the mixture cooks down. 4. Meanwhile in a large pan of lightly salted boiling water add the egg noodles and again bring to a boil. 5. Cook the pasta uncovered, stirring occasionally for about 5 minutes. 6. Drain well in a colander. 7. Stir the kielbasa into the cabbage mixture and cook for a few minutes till mixture is warmed. 8. Fold in the egg noodles, then gently fold in the pierogis. 9. Cook, covered for about 10 minutes more. 10. Season with the salt and pepper before serving.

Pennsylvania Pierogi Egg Noodles Sausages

13

SLANT PATTERN

Defense Pizza

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 6 Calories 386 kcal Fat 15.1 g Carbohydrates 39.1g Protein 25.3 g Cholesterol 50 mg Sodium 1547 mg

Ingredients 1 (14 oz.) package prebaked pizza crust 1 C. diced cooked chicken breast 3 tbsp Buffalo wing sauce 1/2 C. Buffalo wing sauce 1 (4 oz.) package crumbled blue cheese

1 stalk celery, thinly sliced 1 C. shredded mozzarella cheese

Directions 1. Set your oven to 475 degrees F before doing anything else and line a baking dish with the foil paper. 2. Arrange the pizza crust ton the prepared baking sheet. 3. In a bowl, add the chicken and 3 tbsp of the wing sauce and mix till well coated. 4. Spread 1/2 C. of the wing sauce over the pizza crust and top with the blue cheese, chicken mixture and celery. 5. Sprinkle with the mozzarella cheese. 6. Cook in the oven for about 12 minutes. 7. Cool pizza for about 5 minutes before cutting into squares.

16

Strong Defense Pizza

End Zone Subs

Prep Time: 20 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 351 kcal Fat 16.4 g Carbohydrates 32.2g Protein 18 g Cholesterol 68 mg Sodium 821 mg

Ingredients 1 lb. ground beef 1/2 C. chopped onion 1/2 C. chopped green pepper 1/2 C. crushed butter-flavored crackers 1 egg 1 tsp Worcestershire sauce 1 tsp chopped garlic 1 tsp seasoned salt

1 tsp ground black pepper 1 (26.5 oz.) can spaghetti sauce 1/2 C. shredded mozzarella cheese 1/3 C. grated Parmesan cheese 8 dinner rolls, split

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large bowl, add the ground beef, onion, green pepper, crackers, egg, Worcestershire sauce, garlic, seasoned salt and pepper and mix till well combined. 3. Make 8 meatballs from the mixture and arrange in a 13x9-inch baking dish. 4. Cook in the oven for about 20 minutes. 5. In a large pan, add the spaghetti sauce on low heat and bring to a simmer. 6. Remove the meatballs from the oven and gently, place in the simmering sauce. 7. Do not turn the oven off. 8. Simmer the meatballs for about 20 minutes. 9. Place one meatball, a sprinkle of the mozzarella, a sprinkle of the Parmesan and a bit of sauce between each roll. 10. Place sandwiches in the baking dish and cook in the oven for about 7 minutes.

End Zone Subs

17

SLANT PATTERN

Burgers

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 6 Calories 452 kcal Fat 26.2 g Carbohydrates 17.9g Protein 35.1 g Cholesterol 115 mg Sodium 951 mg

Ingredients 1 large potato, peeled and shredded 1 C. shredded Swiss cheese 1 C. chopped fresh mushrooms 2 lb. lean ground beef

2 (1 oz.) packages dry onion soup mix

Directions 1. 2. 3. 4. 5. 6. 7.

18

Set your grill for high heat and grease the grill grate. In a large bowl, mix together the ground beef and onion soup mix. Make 6 large burger patties from the mixture. Make a pocket in each burger and stuff with the potato mixture. Seal the filling. Cook the burgers on the grill for about 5 minutes from both sides. Serve hot.

Slant Pattern Burgers

Encroachment Chili

Prep Time: 15 mins Total Time: 1 hr 45 mins Servings per Recipe: 10 Calories 347 kcal Fat 19.9 g Carbohydrates 22.6g Protein 21.4 g Cholesterol 68 mg Sodium 1246 mg

Ingredients 2 lb. lean ground beef 1 (46 fluid oz.) can tomato juice 1 (29 oz.) can tomato sauce 1 1/2 C. chopped onion 1/2 C. chopped celery 1/4 C. chopped green bell pepper 1/4 C. chili powder 2 tsp ground cumin

1 1/2 tsp garlic powder 1 tsp salt 1/2 tsp ground black pepper 1/2 tsp dried oregano 1/2 tsp white sugar 1/8 tsp ground cayenne pepper 2 C. canned red beans, drained and rinsed

Directions 1. 2. 3. 4. 5.

Heat a large skillet on medium-high heat and cook the beef till browned completely. Drain the beef and crumble it. Remove from the heat and keep aside. In a large pan, add the beef and remaining ingredients and bring to boil. Reduce the heat and simmer for about 1-1 1/2 hours, stirring occasionally.

Encroachment Chili

19

DEFENSIVE

Back Sliders

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 24 Calories 176 kcal Fat 8.8 g Carbohydrates 15.4g Protein 8.7 g Cholesterol 25 mg Sodium 327 mg

Ingredients 1 lb. ground beef chuck 1 (8 oz.) package shredded Cheddar cheese 1 tbsp mayonnaise

1 (1 oz.) package dry onion soup mix 24 (2 inch square) dinner rolls, split

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a medium bowl, add the ground beef chuck, Cheddar cheese, mayonnaise and dry onion soup mix and mix till well combined. 3. Spread the ground beef onto the bottom half of each roll evenly. 4. Place the top halves on top to form little sandwiches. 5. Arrange the sandwiches on a baking sheet. 6. With a foil paper, cover the baking sheet and cook in the oven for about 30-35 minutes.

22

Defensive Back Sliders

Cornerback

Calzones

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 4 Calories 572 kcal Fat 26.9 g Carbohydrates 37.8g Protein 42.5 g Cholesterol 110 mg Sodium 1329 mg

Ingredients 1 lb. skinless, boneless chicken breast halves 2 tbsp butter 1/4 C. Buffalo wing sauce

1 refrigerated pizza dough 2 tbsp vegetable oil, divided 2 C. shredded mozzarella cheese

Directions 1. 2. 3. 4. 5.

Set your oven to 410 degrees F before doing anything else and grease a pizza pan. In a large pan of the salted water, add the chicken and bring to a boil. Cook the chicken breasts for about 15 minutes. Transfer the chicken into a bowl and shred with two forks. In a skillet, melt the butter on medium-high heat and stir fry the chicken and Buffalo wing sauce for about 2-4 minutes. 6. Place the pizza dough onto a floured surface and roll into a 12-inch round. 7. Coat the dough with 1 tbsp of the vegetable oil evenly. 8. Spread about 1 C. of the mozzarella cheese in the center of the dough, leaving about 1-inch edge. 9. Top with the chicken mixture, followed by remaining 1 C. of the cheese. 10. Fold the pizza dough in the half and pinch the edges together to seal. 11. Place the calzone onto the prepared pizza pan and coat the top with the remaining 1 tbsp of the oil. 12. Cook in the oven for about 17 to 20 minutes.

Cornerback Calzones

23

RED ZONE

Ribs

Prep Time: 10 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 882 kcal Fat 38.3 g Carbohydrates 94.1g Protein 36.4 g Cholesterol 150 mg Sodium 3518 mg

Ingredients 2 1/2 lb. beef spareribs 2 (18 oz.) bottles barbeque sauce 1 onion, quartered 1 tsp salt

1/2 tsp ground black pepper

Directions 1. In a large pan, add the spareribs, barbecue sauce, onion, salt, pepper and enough water to cover. 2. Bring to a gentle boil and cook for about 40 minutes. 3. Set your grill for high heat and lightly, grease the grill grate. 4. Remove the spareribs from the pan and place on the prepared grill. 5. Reserve the barbecue sauce from the saucepan for basting. 6. Cook the ribs on grill for about 20 minutes, basting and flipping occasionally.

24

Red Zone Ribs

Special Teams

Prep Time: 15 mins

Salmon

Total Time: 2 hrs 31 mins Servings per Recipe: 6 Calories 318 kcal Fat 20.1 g Carbohydrates 13.2g Protein 20.5 g Cholesterol 56 mg Sodium 1092 mg

Ingredients 1 1/2 lb. salmon fillets lemon pepper to taste garlic powder to taste salt to taste 1/3 C. soy sauce

1/3 C. brown sugar 1/3 C. water 1/4 C. vegetable oil

Directions 1. Sprinkle the salmon fillets with the lemon pepper, garlic powder and salt. 2. In a small bowl, add the soy sauce, brown sugar, water and vegetable oil and mix till the sugar dissolves. 3. In a large resealable plastic bag, place fish with the sugar mixture. 4. Seal the bag and turn to coat. 5. Refrigerate to marinate for at least 2 hours. 6. Set your grill for medium heat and lightly, grease the grill grate. 7. Remove the salmon from the bag and discard the marinade. 8. Cook the salmon on the grill for about 6-8 minutes per side.

Special Teams Salmon

25

SHOTGUN

Shrimp

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 273 kcal Fat 14.7 g Carbohydrates 2.8g Protein 31 g Cholesterol 230 mg Sodium 472 mg

Ingredients 3 cloves garlic, minced 1/3 C. olive oil 1/4 C. tomato sauce 2 tbsp red wine vinegar 2 tbsp chopped fresh basil 1/2 tsp salt

1/4 tsp cayenne pepper 2 lb. fresh shrimp, peeled and deveined skewers

Directions 1. In a large bowl, mix together the garlic, olive oil, tomato sauce, red wine vinegar, basil, salt and cayenne pepper and mix till well combined. 2. Add the shrimp and stir till coated evenly. 3. Refrigerate, covered for about 30 minutes to 1 hour, stirring once or twice. 4. Set your grill for medium heat and lightly, grease the grill grate. 5. Remove the shrimp from the bag and discard the marinade. 6. Thread the shrimp onto skewers, piercing once near the tail and once near the head. 7. Cook the shrimp on the grill for about 2-3 minutes per side.

26

Shotgun Shrimp

Squib

Kick Steak

Prep Time: 10 mins Total Time: 3 hrs 30 mins Servings per Recipe: 4 Calories 676 kcal Fat 53.6 g Carbohydrates 14.8g Protein 33.7 g Cholesterol 100 mg Sodium 7322 mg

Ingredients 1/2 C. olive oil 1/4 C. Worcestershire sauce 6 tbsp soy sauce 1/4 C. minced garlic 1/2 medium onion, chopped 2 tbsp salt 1 tbsp pepper 1 tbsp crushed dried rosemary

3 tbsp steak seasoning 3 tbsp steak sauce 4 (10 oz.) Delmonico (rib-eye) steaks

Directions 1. In a food processor, add the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning and steak sauce and pulse till well combined. 2. With a fork, prick the steaks from both sides. 3. In a shallow dish, place the steaks and top with the marinade evenly. 4. Refrigerate, covered for at least 3 hours or overnight. 5. Set your outdoor grill for medium heat and lightly, grease the grill grate. 6. Remove the shrimp from the bag and discard the marinade. 7. Place the steaks on the grill and cook, covered for about 10 minutes per side.

Squib Kick Steak

27

NO-HUDDLE

Nachos

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 884 kcal Fat 49.9 g Carbohydrates 89.9g Protein 23.1 g Cholesterol 62 mg Sodium 1464 mg

Ingredients 1 tbsp olive oil 1/2 large onion, diced 1/2 lb. shaved rib-eye, chopped 1 (18 oz.) package restaurant-style tortilla chips

1 (8 fl oz.) jar processed cheese spread (such as Kraft(R) Cheese Whiz(R)) 2 fresh jalapeno peppers, sliced

Directions 1. 2. 3. 4. 5.

In a large skillet, heat the oil on medium heat and sauté the onion for about 5-10 minutes. Transfer the onion into a bowl. In the same skillet, cook the rib-eye for about 5-10 minutes, stirring occasionally. Stir the cooked onion. In each serving plate, place a handful of the tortilla chips and top with the rib-eye and onion mixture. 6. Garnish with the cheese spread and jalapeño slices before serving.

28

No-Huddle Nachos

Chip Shot

Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 300 kcal Fat 23.9 g Carbohydrates 6.5g Protein 14.5 g Cholesterol 269 mg Sodium 395 mg

Ingredients 8 hard-boiled eggs, peeled and halved 1/4 C. butter 1/4 C. all-purpose flour 2 C. half-and-half 1/2 tsp salt 1/4 tsp ground black pepper 1/4 tsp garlic powder 1/4 tsp dry mustard

1 C. shredded Gruyere cheese 1/2 C. freshly grated Parmesan cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9-inch square baking dish. 2. Place the eggs, cut-side down in the prepared baking dish. 3. In a pan, melt the butter on medium-low heat. 4. Slowly, stir in the flour and cook, beating continuously for about 2-3 minutes. 5. Slowly, stir in the half-and-half and cook, stirring continuously for about 5 minutes. 6. Stir in the salt, pepper, garlic powder and mustard. 7. Add the Gruyere cheese and stir till melted and smooth. 8. Place the sauce over the eggs evenly and sprinkle with the Parmesan cheese. 9. Cook in the oven for about 20-25 minutes.

Chip Shot Casserole

29

SUPER SUNDAY

Spread

Prep Time: 10 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 237 kcal Fat 21.1 g Carbohydrates 3.9g Protein 8.2 g Cholesterol 29 mg Sodium 578 mg

Ingredients 3 (3 oz.) packages beef-flavored ramen noodles boiling water to cover 1 C. mayonnaise 1 (4 oz.) can diced jalapeno peppers

1 (12 oz.) can chicken breast, drained and shredded 1/2 (7 oz.) bottle hot sauce (such as Pico Paca(R))

Directions 1. 2. 3. 4. 5.

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In a bowl, break the ramen noodles into small pieces. Add the seasoning packets and enough boiling water to cover the noodles. Cover the bowl and keep aside for about 5 minutes. Uncover and stir in the mayonnaise, chicken, jalapeño peppers and hot sauce. Refrigerate for about 1 hour.

Super Sunday Spread

Second String

Surprise Salsa

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 12 Calories 154 kcal Fat 9.9 g Carbohydrates 14.5g Protein 3.3 g Cholesterol 0 mg Sodium 184 mg

Ingredients 2 ripe but firm avocados, diced 1/2 C. chopped green onion 1/2 C. chopped fresh cilantro 1 C. chopped roma (plum) tomatoes 1 (11 oz.) can shoepeg corn, drained 1 (15 oz.) can black-eyed peas, rinsed and drained 1/4 C. red wine vinegar

1/4 C. olive oil 1 tsp ground cumin 1/2 tsp minced garlic salt and black pepper to taste

Directions 1. In a bow, add the avocados, green onion, cilantro, tomatoes, corn and black-eyed peas and gently, stir to combine. 2. In another bowl, add the red wine vinegar, olive oil, cumin and minced garlic and beat well. 3. Place the vinaigrette over the salsa with the salt and pepper and lightly toss to coat. 4. Refrigerate to chill for about 1 hour before serving.

Second String Surprise Salsa

33

CHOP SUEY

to Chop Up the Offense

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 8 Calories 249 kcal Fat 12.5 g Carbohydrates 20.7g Protein 13 g Cholesterol 46 mg Sodium 565 mg

Ingredients 1 lb. lean ground beef 1/2 C. chopped celery 1/2 C. chopped onion 1 (14.5 oz.) can stewed tomatoes

2 (15 oz.) cans spaghetti with sauce

Directions 1. Heat a large skillet on medium heat and cook the beef, onion and celery till browned completely. 2. Add the tomatoes and spaghetti and heat completely, stirring continuously. 3. Serve with the garlic bread and a dinner salad.

34

Chop Suey to Chop Up the Offense

Audible

Almonds

Prep Time: 10 mins Total Time: 1 hr 30 mins Servings per Recipe: 8 Calories 221 kcal Fat 18.7 g Carbohydrates 7.3g Protein 9.5 g Cholesterol 2 mg Sodium 343 mg

Ingredients 2 egg whites 1/4 C. packed whole basil leaves 2 C. whole natural almonds 1/4 C. freshly grated Parmesan cheese

1 tsp salt 1/2 tsp garlic powder

Directions 1. Set your oven to 225 degrees F before doing anything else and line a baking sheet with the parchment paper. 2. In a blender, add the egg whites and basil and pulse on low speed till a puree forms. 3. Transfer the egg white mixture into a bowl with the almonds and toss to combine. 4. Through a colander, drain the egg white mixture in a bowl. 5. Add the cheese, salt and garlic powder and toss to coat 6. Place the almonds onto the prepared baking sheet in a single layer. 7. Cook in the oven for about 1 hour, stirring after every 15 minutes. 8. Cool completely and store in an airtight container.

Audible Almonds

35

DEFENSIVE END

Dijon Deviled Eggs

Prep Time: 15 mins Total Time: 2 hrs 10 mins Servings per Recipe: 20 Calories 60 kcal Fat 4.8 g Carbohydrates 0.8g Protein 3.4 g Cholesterol 94 mg Sodium 166 mg

Ingredients 2 quarts water 1/2 C. distilled white vinegar 10 large eggs 1/4 C. mayonnaise 3 tbsp Dijon mustard, smooth style

2 tsp sweet pickle relish juice 1/4 tsp onion powder 1 1/2 tbsp real turkey bacon bits 1 pinch paprika, or more to taste

Directions 1. 2. 3. 4.

In a pan, add the water and bring to a boil on high heat. Stir in the vinegar and carefully, place the eggs into the boiling water. Again bring to a boil on medium heat and boil for about 15 minutes. Transfer the eggs to a colander and run cold water over the eggs for about 5 minutes to chill. 5. Peel the eggs and keep in cold water for about 10 minutes. 6. Slice the eggs lengthwise and scoop the egg yolks into a bowl. 7. With a fork, mash the egg yolks. 8. Add the mayonnaise, 1 tbsp at a time and mix till smooth. 9. Stir in the Dijon mustard. 10. Add the sweet pickle relish juice, onion powder and bacon bits and with a fork, mix till well combined. 11. Fill each egg white half with the yolk mixture. 12. Sprinkle the deviled eggs with the paprika and place onto a platter. 13. Cover the platter with plastic wrap and refrigerate for at least 1 hour.

36

Defensive End Dijon Deviled Eggs

Pass Interference Popcorn

Prep Time: 10 mins Total Time: 1 hr 45 mins Servings per Recipe: 16 Calories 185 kcal Fat 12 g Carbohydrates 18.9g Protein 3g Cholesterol 15 mg Sodium 164 mg

Ingredients 2 quarts popped popcorn 1 C. peanuts (optional) 3/4 C. sugar 1/4 C. corn syrup

1/4 C. cocoa powder 1/2 C. butter 1 tsp vanilla

Directions 1. Set your oven to 250 degrees F before doing anything else and grease a 15x10-inch baking dish. 2. In a large metal bowl, place the popcorn and peanuts and keep aside. 3. In a pan, add the sugar, corn syrup, cocoa powder and butter on medium-high heat and bring to a boil, stirring continuously. 4. Boil for about 2 minutes and stir in the vanilla. 5. Place over the popcorn and stir to well combine. 6. Spread the popcorn into the prepared pan. 7. Cook in the oven for about 30 minutes, stirring occasionally. 8. Remove from the oven and keep aside to cool in the room temperature. 9. Break into small clumps and store in an airtight container.

Pass Interference Popcorn

37

CORNERBACK

Candy

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 36 Calories 155 kcal Fat 9.5 g Carbohydrates 16.5g Protein 1.9 g Cholesterol 10 mg Sodium 49 mg

Ingredients 1/2 C. unsalted butter 1 1/2 C. graham cracker crumbs 1 C. semisweet chocolate chips 1 C. butterscotch chips 1 C. chopped walnuts

1 (14 oz.) can sweetened condensed milk 1 1/3 C. shredded coconut

Directions 1. 2. 3. 4. 5. 6. 7. 8.

38

Set your oven to 350 degrees F before doing anything else. In a 13x9-inch baking dish, place the butter and melt in the oven. Swirl the baking dish to coat with butter evenly. In the bottom of the baking dish, spread the graham cracker crumbs evenly. Top with the chocolate chips, followed by the butterscotch chips and walnuts. Place the condensed milk over the walnuts evenly and sprinkle with the coconut. Cook in the oven for about 25 minutes. Let cool before cutting into bars.

Cornerback Candy

Bootleg

Sweet Brittle

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 20 Calories 140 kcal Fat 7.1 g Carbohydrates 17g Protein 3g Cholesterol 7 mg Sodium 223 mg

Ingredients 1 C. white sugar 1/2 C. water 6 tbsp light corn syrup 2 tbsp maple syrup 1 C. pecans

1 tsp vanilla extract 3/4 C. crumbled, cooked maple bacon 1 tsp baking soda

Directions 1. In a large skillet, add the sugar, water, corn syrup and maple syrup on medium-high heat and bring to a boil, stirring continuously. 2. Heat till a small amount of syrup dropped into cold water forms a rigid ball. 3. Stir in the pecans and vanilla and cook till the mixture begins to turn brown. 4. Stir in the bacon and cook for about 1-3 minutes. 5. Remove from the heat and stir in the baking soda. 6. Place the brittle onto a parchment paper, set on a heat-proof surface. 7. Let it cool in room temperature for at least 30 minutes before breaking into pieces.

Bootleg Sweet Brittle

39

AUTOMATIC

First-Down Apple Bake

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 6 Calories 349 kcal Fat 16.9 g Carbohydrates 47.7g Protein 3.5 g Cholesterol 41 mg Sodium 447 mg

Ingredients 3 C. apples - peeled, cored and diced 10 slices bread, cubed 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg 1/8 tsp salt

3/4 C. brown sugar 1/2 C. butter, melted

Directions 1. 2. 3. 4.

42

In a slow cooker, place the apples. In a bowl, add the bread cubes, cinnamon, nutmeg, salt and brown sugar and toss to coat. Spread the bread cube mixture over the apples evenly and drizzle with the melted butter. Set the slow cooker on Low and cook, covered for about 3 hours.

Automatic First-Down Apple Bake

Dual-Threat

Dessert Squares

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 16 Calories 143 kcal Fat 5.7 g Carbohydrates 22.1g Protein 1.8 g Cholesterol 19 mg Sodium 94 mg

Ingredients 1 C. sifted all-purpose flour 1 tsp baking powder 1/4 tsp salt 1/4 tsp ground cinnamon 1/4 C. butter or margarine, melted 1/2 C. packed brown sugar 1/2 C. white sugar

1 egg 1 tsp vanilla extract 1/2 C. chopped apple 1/2 C. finely chopped walnuts 2 tbsp white sugar 2 tsp ground cinnamon

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 9x9-inch baking dish. 2. In a bowl, sift together the flour, baking powder, salt and 1/4 tsp of the cinnamon. 3. In a large bowl, add the melted butter, brown sugar and 1/2 C. of the white sugar and with a wooden spoon, mix till smooth. 4. Stir in the egg and vanilla. 5. Add the flour mixture and mix till just combined. 6. Fold in the apples and walnuts. 7. Place the mixture into the prepared pan evenly. 8. In a small bowl, mix together the remaining cinnamon and sugar and sprinkle over the top of the bars. 9. Cook in the oven for about 25-30 minutes. 10. Cool in the pan and cut into squares.

Dual-Threat Dessert Squares

43

GAMEDAY

Guacamole

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 262 kcal Fat 22.2 g Carbohydrates 18g Protein 3.7 g Cholesterol 0 mg Sodium 596 mg

Ingredients 3 avocados - peeled, pitted, and mashed 1 lime, juiced 1 tsp salt 1/2 C. diced onion 3 tbsp chopped fresh cilantro

2 roma (plum) tomatoes, diced 1 tsp minced garlic 1 pinch ground cayenne pepper (optional)

Directions 1. In a medium bowl, add the avocados, lime juice and salt and mash well. 2. Add the onion, cilantro, tomatoes, garlic and cayenne pepper and stir to combine. 3. Refrigerate for 1 hour.

44

Gameday Guacamole

Big Boy

Bean Based Salsa

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 16 Calories 155 kcal Fat 6.4 g Carbohydrates 20.4g Protein 5g Cholesterol 0 mg Sodium 949 mg

Ingredients 1 (15 oz.) can black-eyed peas 1 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can whole kernel corn, drained 1/2 C. chopped onion 1/2 C. chopped green bell pepper 1 (4 oz.) can diced jalapeno peppers

1 (14.5 oz.) can diced tomatoes, drained 1 C. Italian-style salad dressing 1/2 tsp garlic salt

Directions 1. In a medium bowl, add the black-eyed peas, black beans, corn, onion, green bell pepper, jalapeño peppers, tomatoes, Italian-style salad dressing and garlic salt and mix well. 2. Refrigerate, covered for overnight.

Big Boy Bean Based Salsa

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PLAY ACTION

Popcorn

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 16 Calories 130 kcal Fat 11.8 g Carbohydrates 5.2g Protein 1.8 g Cholesterol 19 mg Sodium 179 mg

Ingredients 1/2 C. butter, melted 1 tsp crushed red pepper 1 tsp ground cumin 1 tsp paprika 1 gallon popped popcorn

1/2 C. shredded Cheddar cheese

Directions 1. In a small bowl, mix together the butter, crushed red pepper, cumin and paprika. 2. In a large bowl, place the popcorn, butter mixture and Cheddar cheese and toss till well combined.

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Play Action Popcorn

Winning Team Wontons

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 16 Calories 219 kcal Fat 15 g Carbohydrates 12.7g Protein 8.2 g Cholesterol 46 mg Sodium 402 mg

Ingredients 1/2 C. butter 1/2 C. hot pepper sauce 2 tsp distilled white vinegar 2 C. shredded cooked chicken 1 (8 oz.) package cream cheese, softened

1 (12 oz.) package wonton wrappers 1 egg white 2 C. oil for frying

Directions 1. In a small pan, melt the butter on medium-high heat. 2. Remove from the heat and immediately, add the hot pepper sauce and vinegar and beat till smooth. 3. Keep aside for about 1 hour to cool and thicken. 4. After cooling, stir in the shredded chicken and keep aside for about 15 minutes. 5. Place the several wonton wrappers onto a smooth surface. 6. Place 1/2 tsp of the chicken in the center of each wrapper and top with 1/2 tsp of the cream cheese. 7. Coat the edges of the wonton wrappers with the egg white. 8. Fold the edges over the filling in a triangle shape and press the edges together to seal. 9. In a pan, heat the oil on medium-high heat to 375 degrees F. 10. Add the wontons, 4-5 at a time into the hot oil and deep fry for about 2 minutes, flipping occasionally. 11. Transfer the wontons onto paper towel line plate to drain.

Winning Team Wontons

47

PLAY CLOCK

Potato Wedges

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 526 kcal Fat 26.6 g Carbohydrates 66.1g Protein 8.1 g Cholesterol 35 mg Sodium 1765 mg

Ingredients cooking spray 4 large potatoes 2 tbsp olive oil salt and ground black pepper to taste 1 C. Buffalo-style hot pepper sauce

1/4 C. melted butter 1/4 C. ranch salad dressing

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 400 degrees F before doing anything else and grease a baking sheet. Cut the potatoes into wedges and place onto the prepared baking sheet about 1-inch apart. Drizzle with the olive oil and sprinkle with the salt and pepper. Cook in the oven for about 30 minutes. In a large bowl, add the potatoes, hot pepper sauce and melted butter. With a lid, cover the bowl tightly and toss to coat well. Transfer the potato mixture into the serving platter and drizzle with the ranch salad dressing.

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Play Clock Potato Wedges

Comeback

Kid Cauliflower

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 121 kcal Fat 8.8 g Carbohydrates 7.8g Protein 3.2 g Cholesterol 23 mg Sodium 364 mg

Ingredients cooking spray 1/3 C. Buffalo wing sauce (such as Frank's(R)) 3 tbsp mayonnaise 1 large egg 6 C. cauliflower florets 1 1/2 C. garlic croutons 1/4 C. grated Parmesan cheese

Blue Cheese Dip: 1/4 C. blue cheese salad dressing 1/4 C. sour cream 1 pinch ground black pepper

Directions 1. Set your oven to 450 degrees F before doing anything else and grease a baking sheet. 2. In a large bowl, add the wing sauce, mayonnaise and egg and beat till well combined. 3. Add the cauliflower florets and coat with the mixture completely. 4. Spread the cauliflower florets onto the prepared baking sheet. 5. In a food processor, add the croutons and pulse till a fine crumb forms. 6. Add the Parmesan cheese and mix till well combined. 7. Sprinkle crouton mixture over the cauliflower florets. 8. Cook in the oven for about 15 minutes. 9. Keep in the baking sheet for about 5 minutes before removing. 10. In a bowl, mix together the blue cheese dressing, sour cream and black pepper. 11. Serve the cauliflower florets with the blue cheese dip.

Comeback Kid Cauliflower

49

HOME TEAM

Advantage Hummus

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 24 Calories 65 kcal Fat 2.3 g Carbohydrates 9.4g Protein 2.2 g Cholesterol 0 mg Sodium 122 mg

Ingredients 2 (16 oz.) cans garbanzo beans, drained 2 tbsp olive oil 1/8 C. lemon juice 2 tbsp tahini 8 cloves garlic, minced 2 slices jarred jalapeno pepper, chopped 1 tsp liquid from the jar of jalapeno peppers

1/2 tsp ground black pepper 1 1/2 tsp cayenne pepper 1/2 tsp ground cumin 3/4 tsp dried oregano

Directions 1. In the bowl of a stand mixer, mix together the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeño, juice from the jalapeno jar, black pepper, cayenne, cumin and oregano. 2. With the whisk attachment on low speed, mix till all the ingredients just start to blend. 3. Now, turn the speed to medium and mix till desired consistency. 4. Refrigerate, covered for overnight.

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Home Team Advantage Hummus

Beast-Mode

Prep Time: 10 mins

Salsa

Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 51 kcal Fat 0.2 g Carbohydrates 9.7g Protein 2.1 g Cholesterol 0 mg Sodium 592 mg

Ingredients 3 tomatoes, chopped 1/2 C. finely diced onion 5 serrano chilis, finely chopped 1/2 C. chopped fresh cilantro

1 tsp salt 2 tsp lime juice

Directions 1. In a medium bowl, mix together the tomatoes, onion, chili peppers, cilantro, salt and lime juice. 2. Refrigerate to chill for one hour before serving.

Beast-Mode Salsa

53

PASS RUSH

Pinwheels

Prep Time: 20 mins Total Time: 32 mins Servings per Recipe: 8 Calories 235 kcal Fat 13.1 g Carbohydrates 16.4g Protein 11 g Cholesterol 24 mg Sodium 758 mg

Ingredients 1 (8 oz.) can refrigerated crescent roll dough 2 C. shredded mozzarella cheese

24 slices beef pepperoni 1 (14 oz.) can pizza sauce

Directions 1. 2. 3. 4. 5. 6.

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Set your oven to 375 degrees F before doing anything else. Pinch the 8 crescent roll dough triangles into 4 rectangles onto a large baking sheet. Top each rectangle with 6 slices of the pepperoni and mozzarella cheese evenly. Roll tightly lengthwise and slice each into 4 or more pieces. Cook in the oven for about 12 minutes. Serve with pizza sauce for dipping.

Pass Rush Pinwheels

Scrimmage Shrimp

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 626 kcal Fat 32.1 g Carbohydrates 54.4g Protein 30.1 g Cholesterol 198 mg Sodium 2129 mg

Ingredients 2 C. all-purpose flour 2 tbsp Creole-style seasoning 1 tbsp garlic powder 1 tbsp ground cayenne pepper 1 tsp onion powder 1 tsp freshly ground black pepper 1 lb. large shrimp, peeled and deveined with tails attached

4 C. oil for frying BUFFALO SAUCE: 4 cloves garlic, minced 2 1/2 tbsp butter 6 oz. hot pepper sauce 1 tsp ground cayenne pepper

Directions 1. In a large resealable plastic bag, add the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder and ground black pepper. 2. Seal the bag and shake a few times to combine the ingredients well. 3. Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. 4. Seal the bag and shake to coat well with the flour mixture. 5. Arrange the coated shrimp onto a cookie sheet and refrigerate for about 15-20 minutes. 6. Preserve the remaining flour mixture in the bag. 7. In a mixing bowl, add the garlic, butter, hot sauce and cayenne pepper and beat till well combined. 8. Remove the shrimp from refrigerator and shake off the excess flour mixture. 9. In a pan, heat the oil to 375 degrees F and cook the shrimp for about 2-3 minutes. 10. Immediately coat the shrimp with the buffalo sauce and serve.

Scrimmage Shrimp

55

QB SCRAMBLE

Sandwich

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 566 kcal Fat 30.1 g Carbohydrates 44.3g Protein 27.9 g Cholesterol 77 mg Sodium 988 mg

Ingredients 6 slices turkey bacon 1/2 C. mayonnaise 1/4 C. sour cream 2 tbsp hot buffalo wing sauce 1 loaf Italian bread, cut in half lengthwise 3 C. shredded meat from a rotisserie chicken

8 slices pepper jack cheese 1/4 C. roasted red bell peppers, drained and sliced (optional)

Directions 1. Set your oven to 325 degrees F before doing anything else. 2. Heat a large skillet on medium-high heat and cook the bacon till browned completely. 3. Transfer the bacon slices on a paper towel-lined plate to drain. 4. In a small bowl, mix together the mayonnaise, sour cream and hot sauce. 5. Spread the mayonnaise mixture over the both bread halves. 6. Place chicken on bottom half of bread and top with the bacon and cheese. 7. Fold the top half of the bread over the bottom and wrap with a foil paper. 8. Cook in the oven for about 20-25 minutes. 9. Add a layer of red pepper slices on top of the bacon and cheese, if desired. 10. Cut into the slices, and serve.

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QB Scramble Sandwich

Fumblerooski Salmon

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 678 kcal Fat 45.8 g Carbohydrates 1.7g Protein 61.3 g Cholesterol 179 mg Sodium 981 mg

Ingredients 3 (12 inch) untreated cedar planks 1/3 C. vegetable oil 1 1/2 tbsp rice vinegar 1 tsp sesame oil 1/3 C. soy sauce 1/4 C. chopped green onions

1 tbsp grated fresh ginger root 1 tsp minced garlic 2 (2 lb.) salmon fillets, skin removed

Directions 1. In a bowl of the warm water, soak the cedar planks for at least 1 hour. 2. In a shallow dish, mix together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger and garlic. 3. Add the salmon fillets and oat with the mixture evenly. 4. Marinate, covered for at least 15 minutes or up to one hour. 5. Set your outdoor grill for medium heat and place the planks on the grate. 6. Remove the salmon from the bowl and discard the marinade. 7. Place the salmon fillets onto the planks and cook, covered on the grill for about 20 minutes.

Fumblerooski Salmon

57

LONGHORN INSPIRED

Burgers

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 268 kcal Fat 15.2 g Carbohydrates 7.7g Protein 23.1 g Cholesterol 98 mg Sodium 393 mg

Ingredients 2 lb. lean ground beef 1 (1 oz.) package ranch dressing mix 1 egg, lightly beaten

3/4 C. crushed saltine crackers 1 onion, chopped

Directions 1. 2. 3. 4.

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Set your grill for high heat and grease the grill grate. In a large bowl, add all the ingredients and mix till well combined. Make hamburger patties from the mixture. Cook the patties on the grill for about 5 minutes from both sides.

Longhorn Inspired Burgers

Man Coverage Meatballs

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 395 kcal Fat 22.1 g Carbohydrates 23.6g Protein 24.4 g Cholesterol 127 mg Sodium 1013 mg

Ingredients 2 lb. ground beef 2 eggs 3/4 C. instant oatmeal 3 tbsp dried minced onion 3/4 C. shredded mild Cheddar cheese 1/4 C. ketchup

1 tsp salt 1/2 tsp pepper 2 tbsp vegetable oil 1 (12 oz.) bottle barbeque sauce

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. In a large bowl, add the ground beef, eggs, oatmeal, onion, Cheddar cheese, ketchup, salt, and pepper and mix till well combined. 3. Make about 1-inch balls from the mixture. 4. In a large skillet, heat the oil on medium heat and cook the meatballs for about 10 minutes, flipping occasionally. 5. With a slotted spoon, transfer the meatballs into a baking dish and top with the barbecue sauce. 6. Cook in the oven for about 30 minutes. 7. Serve hot.

Man Coverage Meatballs

59

MACHO MEXICAN

Appetizers

Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings per Recipe: 12 Calories 285 kcal Fat 24.6 g Carbohydrates 5.1g Protein 11.9 g Cholesterol 65 mg Sodium 669 mg

Ingredients 3/4 C. dried parsley 4 C. shredded Mexican cheese blend 1 (8 oz.) package cream cheese, softened 1/4 C. mayonnaise

1 (1.25 oz.) package hot taco seasoning mix 1/4 C. pickled jalapeno peppers, chopped

Directions 1. In the bottom of a shallow baking dish, place the parsley and keep aside. 2. In a large bowl, add the Mexican cheese blend, cream cheese, mayonnaise, taco seasoning and jalapeño peppers and mix till well combined. 3. Make 3 equal sized balls from the mixture and roll each ball in the parsley evenly. 4. With plastic wrap, wrap each ball individually and refrigerate for at least 2 hours or overnight.

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Macho Mexican Appetizers

Backward Pass Bread

Prep Time: 20 mins Total Time: 12 hrs 15 mins Servings per Recipe: 20 Calories 87 kcal Fat 7.2 g Carbohydrates 0.5g Protein 4.9 g Cholesterol 26 mg Sodium 241 mg

Ingredients 1 (1 lb.) loaf frozen bread dough 1 tbsp extra virgin olive oil 1/2 tbsp dried basil leaves 1/2 tbsp dried minced onion flakes 1/2 tbsp dried oregano 1 (8 oz.) package sliced pepperoni sausage

1 (6 oz.) package shredded mozzarella cheese 1 egg, lightly beaten

Directions 1. Thaw the frozen bread dough for about 8 hours or overnight in the refrigerator. 2. In a large, lightly greased bowl, place the dough and place in a warm place for about 2-3 hours. 3. Set your oven to 350 degrees F and lightly, grease a large baking sheet. 4. Punch down the dough and then roll into a 12x18-inch rectangle. 5. Lightly, coat the dough with the olive oil and sprinkle with the basil, onion flakes and oregano. 6. Place the pepperoni on top within a half inch of the edges and sprinkle with the mozzarella cheese. 7. Beginning with the longest edge, roll the dough into a thin cylinder and seal seam. 8. Glaze the roll with the egg and place onto the prepared baking sheet. 9. Cook in the oven for about 35 minutes. 10. Cut into bite sized pieces before serving.

Backward Pass Bread

63

INTERCEPTION

Chips

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 8 Calories 179 kcal Fat 11.1 g Carbohydrates 18.6g Protein 2.2 g Cholesterol 0 mg Sodium 2623 mg

Ingredients 4 medium potatoes, peeled and sliced paper-thin 3 tbsp salt

1 quart oil for deep frying

Directions 1. 2. 3. 4. 5.

In a large bowl of cold water immediately, place the potato slices after slicing. Drain and rinse well. Now, soak the potatoes in the salty water for at least 30 minutes. Drain, rinse and drain again. Heat oil in a deep-fryer to 365 degrees F and fry the potato slices in small batches till golden. 6. Transfer the potato slices onto paper towel lined plates to drain. 7. Season with additional salt if desired.

64

Interception Chips

Never Lose Nachos

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 336 kcal Fat 17 g Carbohydrates 35.2g Protein 12.3 g Cholesterol 32 mg Sodium 780 mg

Ingredients 1 1/2 lb. russet potatoes, cut into 1/2inch wedges 1 1/2 tbsp vegetable oil 1 tsp Mexican-style seasoning blend 1/2 tsp garlic salt 1 C. shredded Mexican cheese blend

1/4 C. rinsed and drained canned black beans 1/4 C. diced tomatoes 1/4 C. sliced black olives 1/4 C. sliced green onions 3 tbsp canned chopped green chilis

Directions 1. 2. 3. 4. 5.

Set your oven to 425 degrees F before doing anything else. In a bowl, mix together the potatoes, oil, Mexican seasoning and garlic salt. In a baking sheet, arrange the potatoes in a single layer. Cook in the oven for about 25-30 minutes, stirring occasionally. Transfer the potatoes into a plate and top with the Mexican cheese blend, black beans, diced tomatoes, black olives, green onions and green chilis.

Never Lose Nachos

65

FINGER FOOD

for Field Goals Sausages

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 12 Calories 356 kcal Fat 27.2 g Carbohydrates 18.9g Protein 9g Cholesterol 49 mg Sodium 696 mg

Ingredients 1 lb. turkey bacon 1 (16 oz.) package little smokie sausages 1 C. brown sugar

Directions 1. 2. 3. 4. 5.

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Set your oven to 350 degrees F before doing anything else. Cut the bacon into thirds and wrap each strip around a little sausage. Thread the wrapped sausages onto wooden skewers and arrange onto a baking sheet. Sprinkle with the brown sugar. Cook in the oven till the bacon is crisp and the brown sugar melts.

Finger Food for Field Goals Sausages

Super Bowl

Prep Time: 30 mins

Salsa

Total Time: 2 hrs 30 mins Servings per Recipe: 16 Calories 32 kcal Fat 0.1 g Carbohydrates 8.2g Protein 0.4 g Cholesterol 0 mg Sodium 2 mg

Ingredients 3 mangos - peeled, seeded and diced 1 cucumber - peeled, seeded, and diced 2 jalapeno peppers, seeded and finely chopped 1 large onion, finely diced 1 clove garlic, minced

1/4 C. chopped fresh cilantro 1 tbsp lime juice salt and pepper to taste

Directions 1. In a large bowl, mix together all the ingredients. 2. Refrigerate for at least 2 hours before serving.

Super Bowl Salsa

67

CROWD-PLEASING

Beef Bites

Prep Time: 15 mins Total Time: 2 hrs 23 mins Servings per Recipe: 10 Calories 393 kcal Fat 32.1 g Carbohydrates 5.6g Protein 20.1 g Cholesterol 79 mg Sodium 1250 mg

Ingredients 4 (6 oz.) filet mignon steaks 1 (16 oz.) bottle Italian dressing 1 (8 oz.) package cream cheese

1/4 C. minced jalapeno pepper 20 slices thinly sliced turkey bacon

Directions 1. Slice the steaks into 1/2-inch wide strips and pound into about half their original thickness. 2. In a bowl, place the steaks and top with the Italian dressing evenly. 3. Refrigerate to marinate for at least 2 hours. 4. Set your outdoor grill for high heat and lightly, grease the grill grate. 5. In a bowl, mix together the cream cheese and jalapeño pepper. 6. Remove the strips from the marinade and place on a smooth surface. 7. Spread about 1 tsp of the cream cheese mixture over each strip. 8. Fold the each strip around the cream cheese mixture to form a ball. 9. With a bacon slice, wrap each ball and secure with the water-soaked toothpicks. 10. Cook on the grill for about 4 minutes per side.

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Crowd-Pleasing Beef Bites

Classic

Dijon Potato Tapas

Prep Time: 10 mins Total Time: 1 hr 40 mins Servings per Recipe: 8 Calories 173.5 Fat 3.5g Cholesterol 2.5mg Sodium 101.5mg Carbohydrates 32.9g Protein 3.7g

Ingredients 3 lbs potatoes, peeled and cut into 1 inch cubes 1 tbsp Dijon mustard 1/3 C. mayonnaise 2 garlic cloves, finely chopped 1 tbsp fresh thyme, finely chopped

1 tsp black pepper ( freshly ground) 1/4 C. green onion, finely chopped

Directions 1. 2. 3. 4.

In a pan of water, cook the potatoes till done completely and drain. Keep aside to cool completely. In a bowl, mix together the remaining ingredients except the green onion. Fold in the potatoes and green onion.

Classic Dijon Potato Tapas

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PRAWN TAPAS

Spanish Style

Prep Time: 5 mins Total Time: 13 mins Servings per Recipe: 6 Calories 285.0 Fat 11.6g Cholesterol 228.0mg Sodium 230.4mg Carbohydrates 3.7g Protein 30.7g

Ingredients 2 lb raw king prawns, peeled and butterflied 3 tbsp parsley, chopped 1 tsp chili flakes 4 tbsp olive oil

4 -6 garlic cloves, thinly sliced 4 -6 tbsp dry sherry

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Carefully, slit the prawns lengthwise but don't go all the way through and remove the vein. 3. In 6 small oven proof dishes, divide the prawns, garlic, chili flakes, sherry and olive oil. 4. Cook in the oven for about 8-12 minutes. 5. Serve with a sprinkle of the parsley alongside the crusty bread & lemon wedges.

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Prawn Tapas Spanish Style

Flame Broiled Chicken

Prep Time: 30 mins Total Time: 40 mins Servings per Recipe: 1 Calories 123.4 Fat 7.5g Cholesterol 29.3mg Sodium 183.6mg Carbohydrates 5.4g Protein 8.3g

Ingredients 1 lb boneless skinless chicken breast, cut into 1/2 inch pieces 1 C. mayonnaise 1 medium red pepper, finely chopped

1 clove garlic 1 tsp red pepper flakes

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Soak 12 (8-inch) wooden skewers in water for about 30 minutes. Thread the chicken pieces onto presoaked skewers and in shallow baking dish. In a bowl, mix together the remaining ingredients and place over the skewers. Cot the chicken pieces with the marinade and refrigerate for about 30 minutes. Set the oven to broiler and arrange oven rack about 4-6-inches from heating element. Remove skewers from the refrigerator and discard the marinade. Arrange the skewers on the rack of a broiler pan. Cook under the broiler for about 10 minutes, flipping occasionally.

Flame Broiled Chicken

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TRADITIONAL

Tomato Tapas (Tomates Rellenos)

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 6 Calories 53.3 Fat 2.6g Cholesterol 105.7mg Sodium 39.9mg Carbohydrates 3.8g Protein 3.9g

Ingredients 6 small tomatoes 3 eggs, hard-boiled, mashed 4 tbsp aioli salt, pepper

1 tbsp parsley, chopped olive oil

Directions 1. 2. 3. 4. 5.

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Cut the tops off the tomatoes. Remove the core and seeds of the tomatoes with a spoon. In a bowl, mix together the parsley, eggs, aioli, salt and black pepper. Stuff the tomatoes with the parsley mixture and cover with the top slice. Drizzle with some olive oil and sprinkle with the black pepper.

Traditional Tomato Tapas

Sevilla

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 59.2 Fat 4.7g Cholesterol 0.0mg Sodium 174.8mg Carbohydrates 4.3g Protein 0.9g

Ingredients 1 lb plum tomato, cored seeded and cut into small dice ( ripe) 1/2 red onion, diced 1/4 C. capers, drained ( tiny) 2 tbsp extra virgin olive oil

1/4 tsp black pepper, coarsely ground 2 tbsp flat leaf parsley, chopped

Directions 1. In a bowl, mix together all the ingredients. 2. Keep aside for about 1 hour before serving.

Sevilla

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