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Homegating playbook

Posted: September 26, 2012 2:00 a.m.
Updated: September 26, 2012 2:00 a.m.
Homegating Snackers Homegating Snackers
Homegating Snackers

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Game day is no time to be sidelined in the kitchen. Do a little pre-game planning so you can spend less time cooking and more time cheering on the home team.

Keep it simple — Instead of taking up space with a lot of dishes to hold condiments, use muffin pans. Each well in the pans can hold a different topping for your burgers, hot dogs or chili. Put a spoon in each for easy dipping. It’s simple, fun, and you’ll have fewer post-game dishes to wash.

Set up a dipping station — Have a selection of salsas and guac available so everyone can have their favorite. From Wholly Salsa’s classics to the new red pepper mango or roasted tomato varieties, fans can find a salsa to cheer about. And for guacamole lovers, try Wholly Guacamole’s all-natural, gluten free varieties. In addition to chips, set out some of these tasty dippers:

n    Bell pepper slices

n    Baked mozzarella sticks

n    Shrimp

n    Pita chips

n    Bagel chips

n    Jicama sticks

n    Mini rice cakes

Make sure you have enough — Don’t disappoint guests by run­ning out of munchies or drinks. Here’s how to figure out how much you need to prepare:

n    If you’re having 8 to 10 guests, figure on three different appetizers. For
up to 16 guests, plan four
or five appetizers.

n    For non-alcoholic drinks, plan on two 16-ounce cups per person. Plan on about two glasses of wine or three beers per person.

n    To have enough ice for drinks, as well as to keep drinks cold in a cooler, get about a pound and a half
of ice per person.

Homegating Snackers

Yield: 10 to 12

    1     tube pre-made pizza crust (thin)

    1     7-ounce package Wholly Guacamole dip

    1     red bell pepper cut into small strips

Roll out uncooked pizza dough on counter. Use football or other shaped cookie cutter to cut pizza dough and place on cookie sheet sprayed lightly with oil.

Cook dough according to packaging instruc­tions. Allow to thoroughly cool.

When cool, spread with guacamole and use cheese shreds and pepper to create football laces and markings.

Optional: Plate on a bed of shredded lettuce, and use sour cream to create field yard lines.

Guacamole Chicken Taquitos

Yield: 28 taquitos

    1     orange, juiced

    1     lime, juiced

    1/2     teaspoon salt

    1/2     teaspoon black pepper

    2     teaspoons chili powder

    1     teaspoon ground cumin

    6     tablespoons canola oil, divided

    8     boneless skinless chicken thighs

    1/3     cup minced yellow onion

    2     tablespoons cilantro, minced

    1     7-ounce package Wholly Guacamole

    28     corn tortillas

Mix together orange juice, lime juice, salt,
pepper, chili powder, cumin and 3 tablespoons canola.

Add to chicken and marinate for 20 to
30 minutes.

Heat remaining canola oil over medium
high heat.

Remove chicken from marinade. Reserve marinade for later.

Cook chicken for 3 minutes on one side. Flip over and cook for another 3 minutes.

Add reserved marinade, turn heat to low, and allow to simmer for 20 minutes.

Uncover, and continue cooking for 5 minutes. Remove from heat and cool for 15 minutes.

Shred chicken into a separate pan. Coat with a little of the reduced sauce — don’t use all of it or the taquitos will be oily.

Mix chicken with guacamole, cilantro
and onion.

Warm tortillas, between wet paper towels, in the microwave (about 5 at a time), or by dipping them into a hot pan with a few table­spoons of oil.

Add about 2 tablespoons filling to each tortilla. Roll up and skewer with a toothpick to hold it together.

For best results, prepare deep fryer according to manufacturer’s instructions, and fry in batches for 2 minutes. When all taquitos have been fried, warm them up in a 350°F oven for 10 minutes.


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