Kick off snack time with these champion dishes
Posted: January 27, 2013 at 6 a.m.
Game day should be so that everyone can join in the fun, including the party host. With these tasty crowd pleasers, most of the work can be done ahead of time, leaving only a few simple finishing touches to be done just before serving.
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1 lb. ground beef or ground turkey
1 pkg. taco seasoning mix
1 head lettuce, chopped
1 medium onion, chopped
2 cups sharp cheddar cheese, shredded
1 can kidney beans
1 bag nacho cheese tortilla chips, crushed
1 bottle Italian or 1000 Island dressing
1 bottle picante sauce (optional)
8 oz. sour cream (optional)
1 jar olives (optional)
Saute ground beef or turkey until cooked. Drain fat and add taco seasoning. Let cool.
In large bowl, mix meat, lettuce, onion, cheese and kidney beans. Just before serving, toss with half of the dressing and crushed chips. Mix well.
Add more dressing as desired and top each serving with salsa, sour cream and olives.
16 ounce pkg. coleslaw
1 pkg. chicken ramen noodles
3 tbsp. sesame seeds
1/2 cup almonds, slivered
1/2 cup canola or olive oil
1 tbsp. soy sauce
4 tbsp. seasoned rice vinegar
1/4 cup of sugar
Toast sesame seeds in oven for 10 minutes at 350 degrees. Combine with slaw, crumbled noodles and almonds. Combine oil, soy sauce, vinegar, sugar, ramen seasoning and mix well. Mix slaw and dressing just prior to serving.
Grilled Stuffed Jalapenos
12 whole jalapenos, tops & seeds removed
8 oz. creme cheese
12 oz. bacon
Wearing disposable gloves, cut off tops of jalapenos. Remove seeds and stuff with creme cheese. Starting with the top of the pepper, wrap bacon around and secure with skewer or toothpick. It's easier to handle when they are placed on skewers. Grill until bacon is cooked.
Pulled Barbecue Chicken Sliders
3 chicken breasts (skinless, boneless)
Salt and pepper to taste
1 onion, diced
1 clove garlic, minced
1/2 cup barbecue sauce
2 tbsp. apple cider vinegar
2 tbsp. brown sugar
Hot pepper sauce to taste
6 slider rolls
6 slices or 1 1/2 cups shredded cheese
Tenderize the chicken and season with salt and pepper. Place in skillet and add onion, garlic and just enough water to cover. Combine barbecue sauce, vinegar, brown sugar and a few drops hot sauce. Add to chicken pot and bring to a boil. Cover, reduce heat and simmer until the chicken is cooked through — about 15 minutes. Remove the chicken from the sauce and shred with two forks.
Add chicken back into the skillet and boil the sauce, stirring occasionally, until reduced by half — about 15 minutes. Toast buns for a few minutes to become warm and a bit crunchy, place cheese on the bun and spoon the mixture onto the rolls.