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Tips and recipes for a game-day party

Posted: September 21, 2011 1:55 a.m.
Updated: September 21, 2011 1:55 a.m.

Wholly chili

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You know watching a game is more fun with a bunch of friends — so why not host a game-day party so everyone can cheer on the home team together?

Use these tips and recipes as your playbook for a game-day party that scores big on taste and fun.

Chili champs
* Let guests get in on the food fun by hosting a chili cook-off as part of the party. Invite everyone to bring their favorite chili to compete for bragging rights.
* Offer fun awards for “Hottest,” “Best Tasting” and “Most Creative Ingredients.” You can also have awards for “Best Named Chili” and encourage fun names like “Devil’s Breath Chili” and “Buzzard’s Beak Beef ’n Beans.”
* Set up a toppings bar so everyone can load up on their favorite add ins. Include differ­ent kinds of cheeses, peppers, onions, guac­a­mole, salsa, queso and sour cream.
* Have some crackers and corn bread, too — they’re easy items for non-chili cookers to bring.

Dip tips
Dips are must-have munchies for hungry fans. And there are plenty of ways you can keep them satisfied:
* Keep it simple — Pick up some ready-to-eat dips such as Wholly Guacamole and Spicy Wholly Salsa. Made with 100 percent natural ingredients, these dips bring great taste to the game-day table — with no fuss from you.
* Make it hearty — Feed the frenzy with a hearty Seven Layer Dip and plenty of chips. You can make it the day before and set it out about 30 minutes before kickoff to bring it up to room temperature.
* Shake things up — Step up your game by setting out a wide variety of dippers. Have different types of chips like blue corn, sweet potato and salt and vinegar. Get flavored crackers, pita chips and a veggie tray, too.
* Make it fancy — Dress things up a bit with cherry tomatoes stuffed with guacamole, or a warm and savory crab dip.
Party pizzas
* Scratch delivery and frozen pizzas from your playbook. Try a fresh and easy home­made pizza, like the California Confetti Pizza. Cut it up into appetizer sized bites
to make it even easier to eat.
* Set up a pizza bar with heat-and-eat crusts in full and mini sizes that can be piled up with everyone’s toppings of choice. Then, pop them under the broiler or on the grill for a few minutes for quick, customized pizzas.
For more great game-day recipes, visit www.eatwholly.com.

Wholly chili
3     tablespoons canola oil
4     cups chopped yellow onion
2     large Poblano chilis, diced
3     tablespoons minced garlic
5     pounds ground meat
2     tablespoons kosher salt
2     teaspoons black pepper
1 1/2     tablespoons ground cumin
2     tablespoons Mexican oregano powder
3     tablespoons paprika
8     tablespoons chili powder
2     12-ounce cans tomato paste
28     ounces Wholly Salsa (spiciness depends on you)
3     quarts chicken stock
2     tablespoons Tabasco

Heat oil over medium heat in a large stock pot. When hot, add the onion, Poblano and garlic. Sweat until onions are translucent. Add ground meat and stir to break it up. When meat is completely brown, drain and return to heat.

Add dried seasonings and stir to combine. Add tomato paste, stir to combine, and allow it to cook for 5 minutes. Add all of the rest of the ingredients, and simmer for 30 min­utes. Taste to see if you need any more salt. For a thicker version (for hot dogs, chili burgers, etc.), omit the chicken stock.

Seven-layer dip
1     16-ounce can non-fat refried beans
1     9-ounce can bean dip
2     7-ounce packages Wholly Guacamole Classic, spicy or one of each
1     16-ounce container light sour cream (can substitute plain Greek yogurt)
3/4     package taco seasoning
1/4     teaspoon ground cumin
1     small can sliced black olives
1     large diced tomato
3     green onions, fined chopped
1     cup shredded cheddar cheese

Mix refried beans and bean dip together and spread onto the bottom of a 9 x 13-inch pan.

Next, mix sour cream (or yogurt) together with taco seasoning and cumin.
Spread on top of the beans in the pan.

Spread guacamole on top of the previous layers then add olives, green onion and tomatoes.

Top with the shredded cheese and serve with your favorite chips.

California confetti pizza
4     ounces Wholly Guacamole
1     12-inch purchased, baked pizza bread shell
1     tablespoon olive oil
1/2     cup corn kernels, fresh or canned
1/2     cup Wholly Salsa (amount of heat depends on you)
1/2     cup thinly sliced green onions
1/4     cup chopped Anaheim chile
1/4     cup red bell pepper
1     cup Feta cheese
1    tablespoon chopped, fresh oregano

Brush pizza bread shell with olive oil. Spread salsa over shell. Spread guacamole over salsa. Sprinkle corn, green onions, Anaheim chile, bell pepper, cheese and oregano on top. Drizzle with 1 tablespoon olive oil.

Bake at 450°F until cheese is lightly browned, about 10 minutes.

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