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  • Giselle Smith

GAME DAY RECIPES Perfect for Super Bowl + March Madness

The Super Bowl is happening tomorrow! We are ready with the recipes at my house. This blog post shares some of our favorites to enjoy with friends or solo. Get ready to head to Kroger: Read on for recipes on Buffalo Chicken Dip, Poppyseed Sliders, Balsamic Meat Balls (courtesy of my husband's BFF Justin Howard of Houchens Group Insurance), and much-loved Potato Skins. CAN ANYONE SAY YUM?! Also pro tips for showing off your snacks when you have guests featuring goods from FINE House & Garden.

Doctor Smith’s Buffalo Chicken Dip

INGREDIENTS

1 10oz Can Chicken Breast

1 8oz Box Philadelphia Cream Cheese

Frank’s Red Hot Buffalo Sauce

Shredded Cheddar Cheese

INSTRUCTIONS

Break out the Crock Pot—we use a small one for Buffalo Chicken Dip. Add chicken breast, cream cheese, and Frank’s Red Hot to taste. Leave to meld over the next hour, stirring occasionally.


You can top with shredded cheese and serve directly out of the Crock Pot, but when we’re having company, we like to serve in a bowl and melt the shredded cheese in the oven. Double the recipe for over four guests.


Pinterest Perfect Poppyseed Sliders

INGREDIENTS

2 Packs King’s Hawaiian Rolls

Approx. 50 Slices Thinly Sliced Ham

50 Slices Swiss Cheese

1 Tbsp Poppy Seeds

3 Sticks Melted Butter

1 Tbsp Minced Onion

1 Tsp Worcestershire Sauce

2 Tbsp Dijon Mustard


INSTRUCTIONS

Melt butter and add poppy seeds, minced onion, Worcestershire, and Dijon mustard in a sauce pan. Preheat oven to 350°. Keeping all of the King’s Hawaiian Rolls as together as possible, slice them open and create a single layer of bottoms in your 13”x9” pan. Layer on sliced ham and then swiss, and then top with the tops of the rolls. Pour half of your butter poppyseed mixture over the sandwiches. Place in oven, covered, for 15-20min. Uncover and top with remaining butter mixture and then slice. Serve this crowd-pleaser warm.


Justin Howard’s Version of Traeger Honey Balsamic Meat Balls

INGREDIENTS

1lb Ground Beef

1 Cup Balsamic Vinegar

1 Cup Ketchup

1/3 Cup Brown Sugar

1/2 Tsp Italian Seasoning

1 Egg, Beaten

1/2 Grated Onion

Salt & Pepper

1/3 Cup Bread Crumbs

2 Cloves Freshly Pressed Garlic

1/4 Cup Honey

2 Tbsp Worcestershire

1 Tbsp Dijon Mustard

1/4 Tsp Garlic Powder


INSTRUCTIONS

In a large bowl, combine beef, breadcrumbs, egg, onion, garlic, Worcestershire, and Italian seasoning. Gently mix with your hands and roll into 24 meatballs. Combine remaining ingredients for the barbecue sauce in a small sauce pan over medium high heat. Bring to a boil, stirring, and then reduce heat to a lower simmer for 45min or until sauce has thickened and lost the vinegary flavor.

Justin uses a Traeger smoker; start the smoker on the SMOKE setting with the lid open until a fire is established. Heat to 180° F. You may also bake in the oven; preheat to 400°. Traeger: Place meatballs directly on a wire baking rack and Smoke for 30min then turn the temperature setting to 450° and cool for an additional 15-20min until no longer pink in the center. Oven: Bake meatballs on a wire rack over a sheet pan for 20-30min or until no longer pink in the center. Carefully add meatballs to sauce and stir to coat. Justin brought these over in a Crock Pot—perfect to keep them warm from pregame through the end of fourth quarter.



Everybody Loves Bacon Cheddar Potato Skins

INGREDIENTS

6 Small Russet Potatoes

Shredded Cheddar

6 Slices of Bacon — Fried Crispy

2 Tbsp Butter

Coarse Salt

Fresh Green Onions — Chopped

Sour Cream & Ranch Dressing


INSTRUCTIONS

Preheat the oven to 350°. We like to line a baking sheet with foil to minimize mess. Over the baking sheet, use hands to slather butter over whole, washed russet potatoes and sprinkle generously with coarse salt. Place potatoes on the baking sheet and cover with foil to bake for 30-45min or until soft. Bake time will depend on the size of russet potatoes you use.


While baking, fry bacon to desired crispness; cool on paper towels to soak up the grease. Once potatoes have baked, slice in half and lay flat, skins down. Top with shredded cheddar cheese and crumbled bacon. Place in the oven for an additional 5-10min until cheese is melted. Top with fresh, chopped green onions and a dollop of sour cream. Serve hot with Ranch and sour cream for dipping.


Thanks so much to everyone for reading along with this blog post. I cannot wait to see what you're up to tomorrow for the Super Bowl! We'll be thinking about you as we celebrate with snacks tomorrow. If you don't already, check us out on Facebook and Instagram to stay up-to-date on the latest happenings with Elizabethtown Lifestyle and local community events. Tag us at #elizabethtownlifestyle to share your Derby festivities!


HAPPY SUPER BOWL HARDIN COUNTY!



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