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Two of our Favorite Football Recipes

Given that the "big game" is tomorrow, I wanted to share our favorite football recipes. I could live on dips and appetizers alone, 100%, so I'm happy to share these tried and true recipes. We'll definitely be indulging on Sunday!

Kicked-Up Spinach Dip from How Sweet Eats
**This is a pricier dip to produce, but man is it delicious.
Makes 3 cups of dip

  • 8 ounces (1 block) cream cheese, softened
  • 8 ounces sour cream
  • 4 slices bacon
  • 1/2 medium sweet onion, chopped
  • 1/4 red pepper, chopped
  • 1/4 green pepper, chopped
  • 1/2 cup chopped mushrooms
  • 2 cloves garlic, chopped
  • 1 bag spinach
  • 1/3 cup crumbled blue cheese (we use goat cheese here... and definitely more than 1/3 cup)
  1. Preheat oven to 375.
  2. In a large skillet, fry bacon, then set aside to drain on a paper towel, leaving grease in skillet. On medium heat, add onions and peppers with a pinch of salt and saute until soft, about 5 minutes. Add mushrooms and saute 5 more minutes. Add garlic and spinach, stirring until spinach wilts. Set aside.
  3. In a large bowl, mix cream cheese and sour cream with a hand mixer (or even just a spoon – just make sure it is combined). Fold in spinach, pepper, and mushroom mixture. Fold in blue cheese or cheese of choice. Fold in bacon.
  4. Pour dip in an oven-safe dish and bake for 20 minutes, until top is golden brown and dip is warm. Serve with pita chips, crackers, bread and veggies.
**We made these a few weeks ago and they were just SO good. We made the buffalo sauce glaze.

For the wings:
  • 5 pounds chicken wings, tips removed, drumettes and flats separated
  • 2 tablespoons vegetable oil
  • 1 tablespoon kosher salt
  • ½ teaspoon freshly ground black pepper
For the buffalo sauce:
  • 1 tablespoon unsalted butter, melted
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon kosher salt
  • ¼ cup hot pepper sauce (such as Frank's)
  1. Preheat the oven to 400. Prepare the buffalo sauce: Mix butter, cayenne pepper, black pepper, and salt in a medium bowl; let stand 5 minutes. Whisk in hot sauce; keep warm.
  2. Set a wire rack inside 2 large rimmed baking sheets. Toss chicken wings, vegetable oil, salt, and pepper in a large bowl to coat. Divide wings between prepared racks and spread out in a single layer.
  3. Bake wings until cooked through and skin is crispy, 45–50 minutes.
  4. Line another rimmed baking sheet with foil; top with a wire rack. Add half of wings to ginger-soy glaze and toss to evenly coat. Place wings in a single layer on prepared rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes.
  5. Toss remaining half of wings in Buffalo sauce. Serve immediately (no need to bake them).

Molly Knorr
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