The Best Game Day Recipes

Football season is here! Whether you’re having friends over to watch the big game or tailgating outside the stadium, preparing fun and delicious food and drink is almost as important as what’s happening on the field. We always encourage you to dress the part & pick out your team’s favorite colors represented by our wide variety of A’nue tops. But the food… it’s just as much a part of the tradition, no? Here are some of our favorite recipes that will get your whole crew ready to cheer. Grab your reusable football-themed decorations & go have some fun!

Buffalo Wings

This recipe by Healthyrecipesblog.com shows how easy it is to make tasty wings while skipping the unhealthy step of frying. By roasting them in the oven, you seal in all the complex flavors of the wings and are able to focus on the taste. They’re so good, you can’t help but lick your fingers. Serve will a cool dip and watch them disappear.

Homemade Buffalo Wings Recipe (serves 4, so multiply the amounts of each ingredient if cooking for a larger group!)

Ingredients:

  • 3 lb organic split chicken wings (tips removed)
  • Avocado spray oil
  • 2 tsp kosher salt
  • ½ teaspoon black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika

 Buffalo Sauce:

  • 4 Tbsp melted butter
  • Tbsp hot pepper sauce

 Instructions:

  1. Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
  2. Arrange chicken wings on the prepared baking sheet. Spray them with oil, then sprinkle them with salt, pepper, garlic powder, onion powder & smoked paprika. Then give them another quick spray of oil.
  3. Bake wings until the skin is browned and crispy. Lower the oven to 170° and keep the wings in the oven for 30 more minutes to crisp the skin.
  4. Ten minutes before the wings are ready, prepare the Buffalo sauce: gently melt the butter on the stovetop. Add the hot sauce and whisk to combine.
  5. Using tongs, toss the wings in the Buffalo sauce. Serve immediately with dip and celery sticks.

Creamy Black Pepper Cole Slaw (serves 4)

If your days are still warm, this coleslaw from cookinglight.com will taste refreshing and filling. You can even prepare it the day before to allow the flavors to soak in. It will be just as delicious! Everything comes together pretty fast, just in case you’d rather spend your day cheering for your team than cooking in the kitchen.

Ingredients:

  • ¼ cup canola mayonnaise or veganaise
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp water
  • 2 tsp grainy mustard
  • 1 tsp freshly ground black pepper
  • 1 tsp minced garlic
  • ¼ tsp salt
  • 3 cups chopped cabbage
  • 1 cup matchstick-cut carrot
  • ½ cup fresh flat leaf parsley, roughly chopped

Instructions:

  • Combine first 7 ingredients in a medium bowl.
  • Add cabbage, carrots and parsley; toss to coat.

Chilaquiles Casserole (serves 10)

Don’t you love how test kitchens take all the guess work out of finding a new recipe? The great folks at Eating Well’s test kitchen (eatingwell.com) have created this easy casserole dish that will satisfy all your hungry football fans. You can cut down on the prep time by using a pre-made enchilada sauce or go all out & make your own. Either way, we know you’ll love this fall treat.

Ingredients:

  • 1 Tbsp avocado oil
  • 1 medium onion, diced
  • 1 medium zucchini, grated
  • 1 19-oz can black beans, rinsed
  • 1 14-oz can diced tomatoes, drained (or chop a few fresh tomatoes)
  • 1 ½ cup corn, frozen (thawed) or fresh
  • 1 tsp ground cumin
  • ½ tsp salt
  • 12 corn tortillas, quartered
  • 1 19-oz can mild red or green enchilada sauce
  • 1 ¼ cups shredded cheddar cheese

 Instructions:

  1. Preheat oven to 400° F. Lightly coat a 9"x13” baking pan with cooking spray.
  2. Heat oil in a large nonstick skilled over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 min. Stir in zucchini, beans, tomatoes, corn, cumin & salt & cook, stirring occasionally, until the veggies are heated through, about 3 min.
  3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and ½ the cheese. Repeat with one more layer of tortillas, veggies, sauce & cheese. Cover with foil.
  4. Bake the casserole for 15 min. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 min more.

We’re rooting for a safe & fun football season for all – have fun cheering for your team! And we hope you enjoy trying out some new recipes that pair well with all different types of autumn fun.



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