Big Game Snacks

Big Game Snacks

This week on What's for Dinner Joe gives some delicious game day snack recipes.

Dan's Salmon Cannoli

Cured Salmon Cream Fresh Black Sesame Seeds Wasabi Powder Wonton Wrappers

Mix the cured salmon with the cream fresh. Form the wontons into a cannoli shell and fry. Pipe the cured salmon mixture into the shells, dipping each end into the black sesame seeds and sprinkle with wasabi powder.

Coors Light Wings

Chicken Wings Franks Red Hot Sauce Flour Tempura Batter with Coors Light

Dip the wings in flour, then the franks red hot and the flour again. Fry the wings to 100 degrees this will lock in the flavor from the hot sauce. Allow the wings to cool. Mix your tempura batter. Dip the cooled hot wing in the tempura and fry. Serve with extra hot sauce on the side.

Lasgnatini

Fresh Pasta Sheets, cut into squares Ricotta Cheese Parsley Mozzarella

Using a muffin tin place a pasta sheet in the bottom. Next layer a piece of mozzarella, then spoon the ricotta mixture into a piping bag and pipe a layer of ricotta in the muffin tin. Continue the layers one more time and top with marinara, bake in the oven.

Bacon Cheese Burger Stuffed Mushroom

2 tablespoon butter

Large stuffing mushrooms,washed and stems removed

1/2 pound cooked lean ground beef, seasoned with salt and pepper to taste

6 slices bacon, cooked and crumbled into small pieces

2/3 cup pepper jack cheese or your favorite cheese, shredded

1/4 cup mayonnaise

1/2 teaspoon garlic salt

1/3 cup french fried onions

In a saute pan melt butter and add mushrooms cooking for about 2 minutes on each side. Remove to an oven safe dish. In a bowl combine browned ground beef, bacon, cheese, mayo and garlic salt. Mound filling into each mushroom cap and sprinkle with french fried onions. Bake at 350 degrees for 15 minutes or until mushrooms are cooked through and cheese has melted. Serve immediately.

Reuben Stuffed Potato Skins

8 russet potatoes, scrubbed and thoroughly dried 2 tablespoons unsalted butter, melted Kosher salt Freshly ground black pepper 8 ounces thinly sliced corned beef 1/3 cup Thousand Island dressing 1 cup sauerkraut, thoroughly drained 1 1/2 cups shredded Gruyère or Swiss cheese

Heat the oven to 400 degrees. Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to the broil setting. Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes. Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more. Divide the corned beef evenly among the skins and top each with about 1 teaspoon of the dressing. Evenly divide the sauerkraut among the skins and sprinkle each with cheese. Place in the broiler and broil until the corned beef is heated through and the cheese is melted and bubbling, about 4 to 5 minutes.

Buffalo Chicken Dip

4 cups grated extra-sharp cheddar cheese 1 1/2 cups grated Monterey Jack cheese 1 tablespoon cornstarch 1/4 cup whole milk 1 cup minced white onion (about 1 small onion) 1 4oz can diced mild green chiles, juices reserved

Place cheeses in a large bowl, sprinkle with cornstarch, and toss to coat. Transfer cheese mixture to a large saucepan and add milk. Set over low heat and cook, stirring occasionally, until mixture is smooth and melted, about 10 to 15 minutes. Stir in onion and chiles with reserved juices until well combined. To serve, transfer dip to a slow cooker set on low or keep in the saucepan at a simmer for up to 1 hour, stirring occasionally. Serve with crackers and celery.

BLT Dip

2 cups Sour Cream 2 cups mayonnaise 2 pound sliced bacon, cooked and crumbled 6 plum tomatoes, chopped 3 green onions, chopped Crumbled cooked bacon or thinly sliced green onions, optional Assorted crackers or chips

In a large bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Garnish with bacon and green onions if desired. Serve with crackers or chips.

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