Take a European food-loving gal who, even after 20 years, doesn’t quite get what’s so great about football. Now mix in a Texan boy who grew up on watching and playing it. You’ve just created the perfect combo of great food and extreme football passion ready to take over game day. We’re in mutual agreement that every February my husband gets this weekend and I get an Oscar pre-party (crowd-pleasing, Oscar-worthy recipes coming soon!). So, as my husband gears up for the big game with his friends and football memorabilia, I retreat to the kitchen to whip up some tasty snacks.
Chicken wings are a tradition in our house, as with most households this weekend. We can’t get enough of the tangy, spicy flavor and pop-in-your-mouth portability. This year I’m sneaking in a healthier (and less messy) version of the snack with grilled buffalo chicken tenders, cooked on a skewer to avoid the sticky digits all over my living room :). My Aroma Super Pot™ whipped these babies up in a flash and left virtually no clean up. Now that’s a winner in my book… GO AROMA!
But what’s a big game without something a little indulgent to snack on? I thought I’d defend my case for serving a healthier wing by also offering up a spicy cheese dip, made with beer and served with corn chips. It doesn’t get much more game day appropriate than that. This dippable cheese is perfect for your Aroma Rice Cooker to keep warm for the entire length of the game. Whoever your rooting for this Sunday, these snacks are sure to make you a winner in the kitchen!
BUFFALO CHICKEN TENDERS
For the blue cheese dip:
1/2 cup of Greek yogurt
1/2 cup of blue cheese
1/2 cup scallions
juice of 1 lemon
juice of one lime
salt and pepper to taste
To make the chicken tenders: Blend together Greek yogurt, hot sauce, and honey. Place 3/4 of the mixture in a bowl or Ziploc bag along with the chicken tenders. Refrigerate for 1 to 2 hours or overnight.
Preheat your Super Pot™ to 350º F. Skewer chicken and brown on both sides until cooked through, approximately 10-15 minutes. Brush tenders with remaining marinade. Serve with blue cheese dip and fresh cut veggies.
To make the blue cheese dip: Blend together all ingredients until smooth. Refrigerate until ready to serve.
1 small onion, chopped
1 small jalapeno pepper, chopped
1 tomato, seeded and chopped
1 tsp olive oil
1/2 cup Mexican beer
12 oz grated pepper jack cheese
4 oz grated sharp white cheddar
Set your rice cooker to Sauté-Then-Simmer™ and add oil. Fry the onion, jalapeno and tomato until soft. Add 1/2 of the beer and cook until evaporated.
Add grated cheese and the remaining beer and let melt together. Switch rice cooker to Keep Warm. Serve with corn chips. Enjoy!
Over to You
What’s your version of a perfect game day snack? Share and inspire us!