Stepping Out

Tackle a tasty game day menu

Settle in for a winning Super Sunday bash

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The big game on Sunday is a great time to gather up the gang for a casual winter get-together. Those memorable commercials, half-time antics, and — oh, yes, the action on the field — are all quintessential elements to a perfect game-day fete. And while there may be a game on the big screen, you will want to make sure you have plenty of flavorful snacks and other bites on hand to wow your crowd.
This year, step up your game with clutch recipes loaded with bold flavors. To make your festivities fun-filled, keep in mind some entertaining tips that are sure to score big with your fans.
Scatter the refreshments. Help direct movement and traffic flow by setting up food stations. Using different rooms or areas helps prevent congestion and encourages guests to mingle. Try placing finger foods and other appetizers in a couple of locations, beverages in another area and desserts in yet another space.
Embrace variety. Of course, take into account taste preferences and dietary needs, and have an assortment of food and drinks available. Offer spicy options along with less seasoned dishes, both indulgent and better-for-you treats, plus an array of beverages for drinkers and non-drinkers alike.
Build your roster. If your party is a potluck, encourage guests to sign up for dishes so you don’t end up with multiple versions of the same thing. Create a discussion group online, or simply ask guests to indicate what they’ll bring along with their RSVP.

Don’t forget the dips. Wings are a game time staple, and dips are a great way to complement those zesty flavors or cool the heat, but you may find yourself in a team rivalry when it comes to the preferred dip at the game day bash: ranch or bleu cheese dressing? Both pair well with a range of wing flavors, so these dips are sure to be crowd pleasers.
Expand on tradition. Game day munching is a time-honored tradition, and the food lineup is often based on familiar fare. Along with those fan favorites, put some new flavors into play,.
When it comes to dessert, fuss-free is the way to go. An array of cookies, brownies and dessert bars will satisfy your crowd’s sweet tooth. You can take your dessert table to the next level by icing your treats in team colors.

Buffalo Chicken Dip
2 cups shredded cooked chicken
1 package cream cheese (8 ounces), softened
1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce or Buffalo Wing Sauce
1/2 cup ranch dressing
1/2 cup crumbled bleu cheese or other shredded cheese
Green onions, chopped (optional)

Preheat oven to 350° F.
In shallow, 1-quart baking dish, combine all ingredients.
Bake 20 minutes, or until mixture is heated through. Stir.
Garnish with chopped green onions, if desired. Serve with tortilla chips, crackers, pita bread and/or veggies.

Sticky Sesame Chicken Wings
1/4 cup flour
1/4 teaspoon salt
20 chicken wings
3 tablespoons soy sauce
2 tablespoons sesame oil
1/2 teaspoon minced garlic
3 tablespoons water, divided
1/2 cup brown sugar
1 tablespoon cornstarch
Sliced green onions, for garnish
Sesame seeds, for garnish
Celery sticks (optional)
Ranch and chunky bleu cheese
dressing

Preheat oven to 400° F.
In large bag, combine flour and salt. Add chicken wings and shake to coat. Discard any leftover flour.
Line baking sheet with foil and spray with pan spray of your choice. Place wings in single layer on baking sheet.
Bake wings 40-45 minutes, turning halfway through.
In a saucepan over medium heat, combine soy sauce, sesame oil, garlic, 2 tablespoons water and brown sugar. Whisk together remaining water and cornstarch, and pour into sauce. Bring to boil then simmer until thickened.
When wings are done, toss with sauce, garnish with green onion and sesame seeds, and serve with celery sticks, ranch and bleu cheese dressing.

Boneless Buffalo Chicken Bites
1/3 cup honey
1/3 cup chili sauce
4 teaspoons soy sauce
2 teaspoons Frank’s RedHot Original cayenne pepper sauce
1 teaspoon cider vinegar
1/8 teaspoon ground ginger
1/8 teaspoon ground cumin
4 boneless skinless chicken breasts (1 pound), each cut crosswise into 1/2-inch-wide strips

Dipping Sauce:
1/2 cup blue cheese dressing
1/4 cup sour cream
2 tablespoons chopped fresh parsley
2 tablespoons crumbled blue cheese, if desired
In medium bowl, mix all chicken ingredients except chicken. Add chicken; toss to coat well. Cover; refrigerate at least 30 minutes to marinate.
Meanwhile, in small bowl, mix dressing and sour cream until well blended. Refrigerate until serving time.
Heat 12-inch nonstick skillet over medium-high heat. With slotted spoon, remove chicken from marinade; reserve marinade. Add chicken to skillet; cook and stir 4 minutes. Add reserved marinade; cook over medium-high heat 6 to 7 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
Spoon dipping sauce into small serving bowl; sprinkle with parsley and blue cheese. Place bowl on serving platter; arrange warm chicken around bowl. Serve with cocktail toothpicks.

Sweet Chili Meatballs
1 pound lean ground turkey or ground beef
1/3 cup Japanese panko crumbs or bread crumbs
¼ cup cilantro, finely chopped
3 green onions, chopped
1 tablespoon fresh ginger, finely minced
1 large egg, beaten
1/2 teaspoon salt
12 ounces Frank’s RedHot Sweet Chili Sauce, divided

Preheat oven to 350° F.
Mix ground meat, panko crumbs, cilantro, green onion, ginger, egg, salt and 1/4 cup sweet chili sauce. Form into one-inch meatballs.
Place meatballs on lightly greased baking sheets.
Bake 20 minutes, turning once halfway through. Put meatballs in slow cooker on warm.
With slow cooker on low to keep meatballs warm, pour remaining sweet chili sauce over meatballs. Gently stir to coat meatballs and serve.