Recipes Ninja

Tag: Game Day

  • Tips for Hosting a Game Day Party

    Even though the holidays are over, there’s no reason you can’t still enjoy a party. In fact, if you have football fans (or any sport fans) in your home, these tips for hosting a game day party will help you make sure a good time is had by all. However, be careful, once you know how to throw a great game day party, you may have friends and family inviting themselves over more often!

    • No one wants to watch the big game standing up, so make sure you have plenty of seating space. Having enough seats may mean you have to limit the number of people at your party or you may want to borrow chairs if you don’t have enough seats for everyone. Of course, you’ll want to allow the adults to sit on couches and chairs, but you can put large comfortable cushions on the floor for the children.
    • Plan ahead when it comes to food. Don’t wait until the day of the game to decide what snacks you’ll have available. Make a list of the items you want to serve so you can see how much it could cost. If you think it will be too expensive, don’t be afraid to ask friends and family to bring a finger food as their cost of “admission” to your party.
    • Make as much food ahead of time as you can. Doing this will help you to be sure you have everything you need as well as not have to cook or prepare the day of the party. Who knows, you may even be able to enjoy yourself because you don’t have to fret about preparing the food.
    • Set up the party so the food is easy to find and easy to reach. No one wants to have an empty plate or glass and have to go into the other room to get a refill. They might miss something important. Set up a cooler with drinks and food table in the same room so guests won’t have to leave.
    • If you plan on grilling for the party, be sure that you get that done in plenty of time before the game starts. While it might be okay to grill while watching the game in a tailgate party, having one in your home means you’ll want to have everything done ahead of time so you can enjoy the game, too.
    • Consider options besides alcoholic beverages. You may want to allow friends or family to bring their own drinks, but you may also want to forgo having them at all. Remember, if the party is at your house, you can decide whether or not they are served. Lemonade, soft drinks, punch and non-alcoholic choices will most likely be fine and you won’t have to worry about friends drinking and driving after the game.
    • Don’t be a martyr. Even though it is nice to have ‘real’ plates and glasses, your guests won’t mind if you use paper. Using disposables will make clean-up a breeze and you won’t have to spend hours washing all the dishes.

  • Making Gourmet Appetizers on a Budget

    Throwing a party can be a lot of fun, but it can also be expensive. If you’re considering having a party sometime soon, you may be trying to think of ways to save money. Consider making gourmet appetizers on a budget to help keep your food budget down.

    • Stuffed mushrooms are considered a gourmet appetizer. These are prepared by removing the stems and then stuffing the caps with any assortment of items. You can use the stems, chopped finely, along with other items. Bread crumbs, herbs, crabmeat, creamed spinach and baby shrimp are common ingredients you might find in Stuffed Mushrooms. However, you can use whatever ingredients your family enjoys when making these appetizers. Look in magazines, cookbooks, on the internet or television programs to find recipes.
    • Deviled eggs are a common appetizer for family reunions and any other gathering. However they don’t seem very “gourmet,” do they? There are ways you can dress them up to make them more so. Be sure refrigerate these and take out just before needed.
      • Rather than top deviled eggs with paprika, use 1/8 teaspoon of black or red caviar to garnish them. Alternate the red and black on the serving platter.
      • Mince crabmeat or shrimp and black or green olives when making the filling and then pipe it into the egg halves.
      • Minced red and green pepper can also be added to deviled eggs to dress them up.
    • Cheese marbles instead of cheese balls. Many people make or purchase cheese balls because they can be made with many different ingredients. Make Pecan and Goat-Cheese Marbles using soft goat cheese rather than cream cheese. Add minced rosemary and crushed and chopped coriander seeds. Toast and finely chop pecans which will be used to roll the cheese marbles in prior to placing them on the serving platter. Chill these prior to service.
    • Crostini is another gourmet appetizer that can be made. You can serve it with cheese, dips and vegetables. Cut either French or Italian bread diagonally into one inch slices. Place the slices on a baking sheet, brush them with olive oil and rub with garlic. Bake these until light browned in a 350 degree oven. If you want to serve a sweet crostini, spread flavored cream cheese on the bread after it comes out of the oven and then provide minced fruit or jellies.

     

    As you can tell, you don’t have to spend a ton of money to make gourmet appetizers on a budget. You can use one or two ingredients that are more expensive and add them to appetizers you might normally prepare.

  • Make Ahead Appetizers

    Whether it’s game day, holiday parties or family get-togethers its best to try to prepare food in advance. If you are hosting a party, making food ahead of the event allows you to be more relaxed and enjoy yourself. Consider some of these ideas the next time you need make ahead appetizers and make them well-enough ahead that you will have nearly everything made and will only have to thaw, warm up or open them and place them on the serving table.

    • Mini Quiches can be made and frozen up to a month or so ahead of time. Use prepared pie crusts cut into small circles and press them into muffin tins. Fill them with anything from chopped olive and mushrooms to tiny shrimp and eggs. Use your imagination to come up with sweet quiches as well as savory ones.
    • Party Mix using different cereals can be made up to a month or so before needed as long as they are sealed tightly and people stay out of them until the party starts. There are many versions of this appetizer so find one your family enjoys.
    • Pepper-Jack Empanadas are triangle pastries made with phyllo dough. Make these by brushing butter over single layers of phyllo dough until you have three layers. Cut these into three inch wide strips. Place a small amount of filling – cream cheese, pepper jack cheese, chopped parsley, walnuts, egg, and ricotta – on one end and fold over into triangles. Bake them in a 375 degree oven for 12-15 minutes. If you plan to prepare ahead, place each appetizer on a baking sheet and freeze. When frozen, place them in a zip top bag and put them back in the freezer. The pastry would be placed on the baking sheet seam down to bake them.
    • Corn Salsa with Blue Corn Chips adds a colorful splash to your party table. This salsa can be made with fresh, frozen or canned corn. Add chopped tomato, minced jalapeno, chopped red onion, minced cilantro, minced garlic, lime juice and olive oil. The flavors become more intense the longer they are stored, up to three days in advance.
    • Spiced nuts are a great make ahead appetizer. Using your favorite nuts, you can make them savory, spicy or sweet depending upon the seasonings you use.

     

    There are so many places to find good recipes for make-ahead appetizers. Television cooking shows often demonstrate how to make appetizers as well as cookbooks, cooking blogs and magazines being easy to access.

     

  • Hearty Party Appetizers

    Football tailgating and holiday parties are around the corner. Try some of these hearty party appetizers to keep your guests happy. If you want, you can make many of these types of appetizers ahead of time to make the day of the event easier for you to enjoy yourself.

    • Buffalo wings are almost a staple at tailgating and holiday parties across the country. They are relatively easy to make and can be adjusted to varying tastes. Sour cream or blue cheese dressing is normally served with Buffalo wings.
    • Stuffed mushrooms are also hearty enough to serve to people expecting more than mere chips and dips. Sauté the caps and then stuff them with any variety of fillings. Sausage, crumpled bacon, cheese and walnuts are common fillings but you can also use shredded crabmeat, diced prosciutto and shredded mozzarella can also be used.
    • Bruschetta is another hearty appetizer you may want to serve. Bruschetta is made using crusty Italian bread which has been sliced and brushed with olive oil and roasted garlic. Tomato, shrimp and mozzarella are common ingredients but you can add anything on the top that you would like.
    • Mini Quiches can be made with a variety of ingredients to meet the tastes of nearly everyone. They can be made with green chilies, chicken and Monterey cheese for a Tex-Mex type taste or with pepperoni, black olives and mozzarella cheese for an Italian flavor. You can even make them with sweet ingredients and serve them as a dessert-type appetizer.
    • Football turnovers are made with ready-made pie crusts, meatballs, parmesan cheese and tomato sauce. These little football-shaped appetizers are the perfect size for small hands but hearty enough to satisfy a grown man.
    • Spiced Cereal Trail Mix is a hit as a hearty appetizer. Add multi-grain cereal squares, oats and honey granola, pretzel twists, dried fruit of your choosing, pumpkin pie spice and honey. Mix this all together and then bake for 5 to 10 minutes.
    • Meatballs can also be used as an appetizer if they are served with toothpicks. Make a smaller version of your favorite Italian meatball. You can also make barbecue or Swedish meatballs. Remember, however, that if you serve meatballs, to make sure you have plenty of napkins nearby for anyone who drops theirs.

     

    You’ll want to prepare some of these hearty party appetizers for your guests. It is often said the food makes the party so you want your guests to be satisfied. These hearty appetizer ideas are delicious and will definitely satisfy even the pickiest party-goer.

  • Game Day Menus

    You just can’t have a great Game Day party without wonderful foods to enhance the enjoyment of the event. Whether you are a plan-ahead kind of person or need some last minute meal or snack ideas for your Game Day party, these three menus will help to make your party a success…no matter who wins the game.

    Menu 1:

    Appetizers

    * Little Smokies

    * Ham & Pickle Pinwheels

    * Spicy walnuts

     

    Main Meal

    * Hearty 3-Bean Chili

    * Sweet Apple Carrot Coleslaw

    * Jalapeno Cornbread

     

    Dessert

    * No-Fuss Rocky Road Brownies

     

    Drinks

    * Cajun Lemonade

    * Pina Colada Punch

     

    Menu 2:

    Appetizers

    * 7-layer dip

    * Mango Guacamole

    * Stuffed Potato Skins

     

    Main Meal

    * Tex Mex Sliders

    * Red Potato Salad

    * Bacon Wrapped Shrimp

     

    Dessert

    * Blitz Bars

     

    Drinks

    * Raspberry Beer Cocktail

    * Cranberry Vodka Spritzer

     

     

    Menu 3:

     

    Appetizers

    * Spicy Hummus Dip

    * Bacon & Spinach Balls

    * Honey Pecan Chicken

     

    Main Meal

    * White Bean soup

    * Two-Cheese Stuffed Mushrooms

    * Buffalo Chicken Salad

     

    Dessert

    * Chocolate Macaroons

     

    Drinks

    * Tequila Mojitos

    * Bohemian Cocktail

  • White Bean Soup

    Ingredients (serves 8):

    1 lb Great Northern beans

    2 quarts of water

    2 1/2 lbs of ham hocks or shanks

    2 tsp. dried rosemary

    1 cup yellow onions, diced

    1 cup celery, chopped

    2 carrots, chopped

    3 cloves garlic, diced

    Fresh parsley for garnish

     

    Directions:

    Soak beans for 2 hours or overnight before cooking. Rinse and drain.

    In a stock pot, over medium-high heat, bring 2 quarts of water & the ham to a boil. Reduce heat, add the rosemary and simmer for 1 hour.

    Add the beans, onion, celery, carrots and garlic. Cook for 1-2 hours more, until the meat falls off the bone and veggies are tender but not falling apart. Remove and discard bones.

    Garnish with chopped fresh parsley and serve

  • Tex Mex Sliders

    Ingredients:

    3 tbsp. salsa

    1/3 c. bread crumbs

    1 ½ lbs. lean ground beef

    6 slices Pepper Jack cheese, halved

    12 Pre-baked dinner rolls or mini buns

    Extra salsa as condiment

     

    Directions:

    In large bowl, combine beef, salsa and bread crumbs. Form into 12 small patties. Fry in a skillet, bake or grill until insides are no longer pink and juices run clear (about 7-8 minutes).

    Top burgers with Pepper Jack cheese and cover with a lid (or return to oven/grill) just long enough for the cheese to melt.

    Assemble sliders, adding extra salsa in place of traditional condiments.

  • Tequila Mojito

    Ingredients:

    1 c. water

    3/4 c. sugar

    1 c. fresh mint sprigs

    2 c. 7-up, chilled

    1 c. fresh lime juice

    1/2 c. tequila

     

    Directions:

    In a small pan over medium heat, bring the water and sugar to a boil. Stir and continue to boil until sugar has dissolved. Remove from heat. Using the back of a spoon, mash the mint into the sugar water. Let stand until completely cooled.

    Once cooled, some people refer to strain the mint reserving the flavored sweet water.

    Just before serving, add the lime juice, soda and tequila to the flavored sugar water. Stir to blend and serve over ice.

    Garnish with fresh sprigs of mint and slices of lime.

  • Sweet Apple Carrot Coleslaw

    Ingredients

    2 (12 oz) packages shredded coleslaw mix

    2 tbsp. apple cider vinegar

    2 large apples

    2 large carrots

    3/4 cup mayonnaise

    1/2 cup sour cream

    1/4 cup sugar

    Salt & pepper to taste

     

    Directions

    Rinse coleslaw mix and drain thoroughly. Using paper towels, pat out any excess water before using.

    In a large bowl grate the carrots and apples. Add the vinegar and toss to keep the apples from turning brown.

    In a separate bowl, mix mayonnaise, sour cream and sugar until sugar has dissolved. Pour over apples and carrots. Stir to coat evenly. Salt and pepper to taste.

    Chill until ready to serve. Give it a few more stirs before serving to ensure any remaining sugar granules have been incorporated well.

  • Super Stuffed Potato Skins

    Ingredients:
    6 baking potatoes
    1 c. shredded extra-sharp cheddar cheese

    1 c. sour cream

    1 tsp. salt

    ½ tsp. pepper

    ¼ c. bacon bits

    3 scallions, finely chopped

    ¼ c. sweet red pepper, finely chopped

    Paprika for garnish

     

    Directions:

    Scrub and pierce potatoes with a fork. Arrange on a baking sheet and bake at 400 degrees for about 45 minutes or until tender. Cool slightly for easy handling.

    Cut potatoes in half length wise.

    Scoop out most of the flesh and put it in a bowl leaving the skins on the baking sheet.

    Add sour cream, cheddar cheese, bacon bits, scallions, red pepper, salt and pepper to the potatoes and mash to desired consistency.

    Divide potato mixture evenly and return to skins.

    Sprinkle with paprika and bake for 10 minutes or until top is golden brown.

  • Spicy Walnuts

    Ingredients:

    1 cup of walnut halves

    1/2 cup of sugar

    1/4 cup of water

    1/2 teaspoon of ground cinnamon

    1/4 teaspoon of kosher salt

    A dash of ground red pepper

     

    Directions:

    Preheat oven to 350 degrees F. Place the walnuts on a baking sheet in a single layer. Bake for 10 minutes or until lightly brown.

    In a saucepan over medium heat add the sugar, water, cinnamon and ground pepper. Place a candy thermometer in the pan and allow the ingredients to melt. DO NOT STIR until it reaches 238 degrees. This will take about 8 minutes. Remove from heat and immediately stir in the walnuts.

    Lightly spray the cooled baking sheet with non-stick spray. Spoon the walnut mixture onto it.

    After the walnut mix has cooled you can serve whole or crush them into small pieces and place in a serving dish.

     

  • Spicy Hummus Dip

    Ingredients

    1 (16 oz) can garbanzo beans or chickpeas, rinsed & drained
    1 tbsp. lemon juice
    1 tsp. minced garlic
    1/2 tsp. cayenne pepper
    1 tsp. ground Cumin
    1 tsp. Paprika
    1/2 tsp. Curry powder
    4 tbsp. chopped fresh Cilantro
    1/3 c. sesame tahini
    2 tbsp. Olive Oil
    For more spice, add 2 tsp. hot sauce

    Directions

    Add all ingredients to a food processor and process until smooth.

    Serve with fresh veggies, pita wedges or crackers.

  • Red potato salad

    Ingredients

    4 cups red potatoes, cubed

    1 green bell pepper, diced

    ½ large red onion, diced

    1 tbsp. olive oil

    1 tbsp. red wine vinegar

    1 tbsp. Dijon mustard

    2 tbsp. mayonnaise

    Salt & pepper to taste

    3 scallions, diced (optional – as garnish)

     

    Directions

    In a pot over medium-high heat, bring the potatoes to a boil. Continue to boil for 10 minutes or until tender. Drain and cool.

    While potatoes are cooling, you can make the dressing.

    In a large bowl, whisk together the olive oil, vinegar, mustard, mayonnaise, salt and pepper. Add the bell pepper and onion. Stir and set aside.

    Once potatoes are cool, fold them into the bowl to coat well.

    Cover and refrigerate until ready to serve.

    Garnish with scallions if desired.

  • Raspberry Beer Cocktail

    Ingredients:

    3/4 cup fresh or frozen raspberries

    3 (12-oz.) bottles beer, chilled

    1 (12-oz.) frozen raspberry lemonade concentrate, thawed

    1/2 cup vodka

    1 lime or lemon and ½ cup fresh raspberries (optional – for garnish)

     

    Directions:

    In a pitcher, combine the raspberry lemonade concentrate, frozen raspberries and vodka.

    Just before serving, stir in the beer.

    Serve over ice.

    Garnish with lemon or lime slices and fresh raspberries

     

  • Pina Colada Punch

    Ingredients:

    1 (20 oz.) can crushed pineapple
    2 (15 oz.) cans cream of coconut
    1 (46 oz.) can pineapple juice, chilled
    1 (32 oz.) bottle club soda, chilled
    2 c. light rum (optional)

     

    Directions:

    In a pitcher, add pineapple juice, cream of coconut and crushed pineapple. Refrigerate until ready to use.

    Before serving, add the club soda and rum. Stir and serve over ice.

    Garnish each glass with an orange slice & a maraschino cherry.

  • No-Fuss Rocky Road Brownies

    Ingredients:

    1 family size box of brownie mix (try Betty Crocker Supremes)

    The ingredients listed on the box to make the brownies

    1 cup semisweet chocolate chips

    1 cup mini marshmallows

    3/4 cup chopped pecans or walnuts

     

    Directions:

    Prepare the brownies according to package directions.

    When the brownies are done, evenly sprinkle the marshmallows, chocolate chips and nuts over the top. Return to the oven for 5 minutes.

    Allow the brownies to cool completely before serving.

  • Jalapeno Cornbread

    Ingredients

    1 c. cornmeal

    1 c. all-purpose flour

    2 tbsp. sugar

    4 tsp. baking powder

    1/2 tsp. salt

    1 egg

    1 c. buttermilk

    1/3 c. sour cream

    1/4 c. vegetable oil

    1 small can diced jalapenos

    1/2 c. frozen corn, thawed

    4 tbsp. minced scallion

     

    Directions

    Preheat oven to 425 degrees.

    Grease an 8-inch cast iron skillet or oven-safe pan.

    In a medium bowl, combine everything except jalapenos and corn. Using an electric mixer or fork, mix well to ensure all dry ingredients are incorporated.

    Slowly stir the jalapenos and corn into the mix.

    Pour into prepared pan.

    Bake for 25 minutes or until golden.

  • Baked Honey-Pecan Chicken

    Ingredients

    6 boneless, skinless chicken breasts

    2 eggs

    1 c. honey, divided

    1 c. pecans, finely chopped

    1 c. bread crumbs

     

    Directions

    Preheat oven to 375 degrees F.

    You’ll need two small bowls for this recipe.

    Bowl #1 – Beat the eggs and ½ cup honey together.

    Bowl #2 – Mix the pecans and bread crumbs.

    First dip each chicken breast into the egg mix, then into the pecan mix ensuring the entire piece is well coated.

    Repeat for each breast, arranging them on a baking sheet.

    Bake at 375 for 30 minutes, remove from oven and drizzle each breast with the remaining honey. Return to the oven for another 10 minutes or until juices run clear and breasts are no longer pink.

    Serve with a homemade honey-mustard dipping sauce.

     

     

  • Hearty Three Bean Chili

    2 large onions

    4 garlic cloves

    4 tomatoes

    2 tsp. dried oregano leaves

    3 tbsp. chili powder

    2 (16 oz) can chili beans in sauce

    2 (16 oz) can dark red kidney beans, drained

    2 (16 oz) can garbanzo beans, drained

    2 (14 oz) cans vegetable (or chicken) broth

    2 Tbsp. vegetable oil

     

    Directions

    Chop onions, garlic and tomatoes.

    In a large soup pot over medium-high heat, sauté the onions and garlic in the vegetable oil until tender.

    Add the remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 30 minutes, stirring occasionally.

    Remove the lid and simmer for another 20 minutes.

    Garnish with shredded cheese (optional)

  • Ham and Pickle Pinwheel Appetizers

    Ingredients:

    1 package ham lunchmeat

    1 jar dill pickles

    1 (8oz) container whipped cream cheese

     

    Directions:

     

    Lay a piece of ham on a plate and spread the softened cream cheese in a thin layer over the ham.

     

    Next, place a pickle at one end of the meat and cheese slice. Roll this up like it was a jelly roll. Cut into 1/2 inch slices and place them on a serving dish.

    Add flair to this simply appetizer by adding diced olives or pimento to the cream cheese. Try using different seasonings to extra punch.

    Food coloring can also be mixed into the cream cheese if you want to serve these for a holiday party or to match your favorite football team’s colors.

  • Cran-Raspberry Vodka Spritzer

    Ingredients (makes 4)

    1 cup raspberry vodka, chilled

    4 cups cranberry juice, chilled

    1 cup sugar

    1 cup water

    1 cup lime juice

    8 cups club soda, chilled

     

    Directions:

    Start by making the lime syrup. To do this, simply add the sugar and water to a microwave safe bowl. Heat for 1 minute and then stir. Repeat process until sugar has dissolved.

    Once sugar has dissolved, add the lime juice. Stir & refrigerate until ready to use.

    You can make this cocktail in a pitcher or divide the recipe by 4 to make cocktails one at a time.

    To make, combine everything and stir. Serve with or without ice.

    Garnish with slices of lime and/or whole raspberries.

  • Cajun Lemonade

    Cajun Lemonade

     

    Ingredients (makes 1)

    1 1/2 ounce vodka or light rum

    1/2 ounce Pimm’s No. 1

    1 ounce fresh lemon juice

    1/2 ounce simple syrup

    1 teaspoon Tabasco sauce

    1 ounce 7-Up

     

    Directions:

    In a shaker with ice, combine all ingredients except the 7-up.

    Just before serving, add the 7-up and serve over crushed ice.

    Garnish with lemon slices.

     

  • Buffalo Chicken Salad

    Buffalo Chicken Salad

     

    Ingredients:

    4 cups lettuce, chopped

    2 large carrot, shredded

    1/2 cup your favorite cheese

    2 boneless, skinless chicken breasts

    Salt & pepper to taste

    2 Tbsp butter

    1 Tbsp hot sauce

    ½ tsp. Cayenne pepper

    Ranch (or your favorite dressing)

     

    Directions:

    Boil, bake or fry chicken until done. Set aside to cool.

    In a large bowl, add the chopped lettuce, shredded carrots and cheese.

    Cut chicken into bite-sized pieces. Reduce stove heat to low.

    In a skillet over medium heat melt butter. Stir in hot sauce, cayenne pepper, salt and pepper. Add the chicken pieces and stir to coat evenly.

    Add the chicken to the salad fixings.

    Serve with your favorite salad dressing.

     

  • Bohemian Cocktail

    Ingredients (makes 6):

    9 oz. Martini & Rossi Rosso Vermouth

    12 oz. Orange Juice

    6 oz. Cranberry juice

    2 oz. Grenadine

     

    Directions: To each glass…

    Add ½ glass of ice

    Pour in 1 ½ oz of Vermouth

    Next add 2 oz. orange juice & 1 oz. cranberry juice

    Finally add 1/4 oz. Grenadine and allow it to settle.

    Garnish as desired