Category: Game Day

Western Bison Burger w/ Grilled Fennel and Spiced Ketchup

Leave a comment

Serves 4

Ingredients

  • 1/2 cup ketchup
  • 4 teaspoons red wine vinegar
  • 1 large garlic clove, minced
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh basil, chopped
  • 1 pound ground grass-fed bison
  • 1 fennel bulb, sliced
  • 4 hamburger buns, wheat, white, or seeded
  • optional toppings: romaine lettuce, cheese (pepper jack or cheddar), avocado, pickles, tomato, onion (raw or cooked)

Instructions

  1. Spray the grill rack with nonstick spray. Preheat the grill to medium-high.
  2. Meanwhile, make the spiced ketchup. In a small saucepan, combine ketchup, vinegar, garlic, and pepper flakes in a small saucepan; bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Take the sauce off the heat and stir in the basil.
  3. Shape the bison meat into 4 (1/2 inch thick) patties.
  4. Place fennel on grill rack and grill, turning occasionally until lightly charred and tender, about 8 minutes. Transfer to a plate. Place patties on grill rack and grill 4 minutes. Grill about another 4 minutes or until the internal temperature reaches 160F.
  5. Remove burgers from grill to a clean plate. Place buns cut side down on grill rack and grill until lightly toasted (1 minute).
  6. Place bottoms of buns on 4 plates. Top each with the burger, fennel, spiced ketchup, and any additional toppings, finishing with the top bun.

Calories Per Serving: 324 Cal

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in the Weight Watchers: Family Meals book.

Advertisement

Healthier Buffalo Chicken Dip

Leave a comment

Serves 10

Ingredients

  • 1 large chicken breast, cooked and shredded
  • 4oz Neufchatel cream cheese, softened
  • 1 cup Greek yogurt (plain)
  • 1/2 cup buffalo wing sauce
  • 2 green onions, chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/3 cup crumbled blue cheese or feta, divided
  • for serving; carrots, celery, crackers, or bread

Instructions

  1. Cook and shred the chicken breast. 
  2. Preheat oven to 350F and spray an 8×8 baking dish with non-stick spray.
  3. In a large bowl whisk together the softened cream cheese, yogurt, buffalo sauce, garlic powder, and onion powder.
  4. Fold in the green onions, chicken, 1/2 cup shredded mozzarella cheese, and 2 tablespoons blue or feta cheese.
  5. Spread the mixture into the prepared baking dish and top with the remaining 1/2 cup mozzarella.
  6. Bake for 30 minutes.
  7. Remove from the oven. Optional: top with the remaining cheese crumbles.
  8. Serve immediately.

Notes:

Make Ahead: If you want to make this dish ahead of time, complete steps 1-5 and refrigerate until ready to heat and serve.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in here.

Buffalo Chicken Sandwiches

Leave a comment

Serves 6

Ingredients

BUFFALO CHICKEN
  • 3 large chicken breasts, sliced in half to make 6 thin pieces
  • 1 cup buttermilk
  • 1 cup self-rising flour
  • 2 teaspoons kosher salt and freshly ground black pepper
  • 1 cup buffalo-style hot sauce
  • vegetable oil for frying
FOR SERVING
  • 6 brioche buns
  • coleslaw
  • cheese of your choice (my favorites: pepper jack or provolone)
  • thinly sliced red onion
  • blue cheese crumbles or ranch dressing
  • 1/2 english cucumber, thinly sliced
  • optional sides: potato chips, sweet potato fries, macaroni and cheese,

Instructions

  1. Place the chicken in a ziplock bag. Cover with the buttermilk, turning to coat.
  2. In a medium sized bowl, stir together the flour, salt, and pepper.
  3. In another shallow bowl, pour the buffalo sauce.
  4. Line a large plate with a few layers of paper towels.
  5. Add enough vegetable oil to a large skillet or cast iron skillet to create about an inch of depth for frying.
  6. Heat over medium-high heat until a deep-fry thermometer registers 350 degrees F.
  7. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess.
  8. Carefully place the chicken into the hot oil and fry until dark golden brown and cooked through, 4-5 minutes per side. Internal temperature should ready 165.
  9. Transfer the chicken to the paper towel-lined plate to drain.
  10. As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun and top with your choice of serving toppings and side dishes.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Bacon Wrapped Jalapeño Poppers

Leave a comment

Servings: 24

Ingredients

  • 12 fresh jalapeño peppers, halved and seeded
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 12 slices bacon, cut in half
  • 24 toothpicks

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Cut the jalapeño peppers in half lengthwise. Remove seeds and center membrane using a spoon and a scraping motion. Make sure to wash your hands thoroughly before touching anything else (especially your eyes!).
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. Spoon filling equally among all 24 jalapeño halves.
  4. Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place.
  5. Bake for 25-28 minutes or until the bacon is crisp to your liking. Consider turning the oven on broil for the last minute or two to finish. Serve immediately.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Asian Meatballs

Leave a comment

Ingredients

Meatballs
  • 1 pound ground pork 
  • 1 pound ground beef
  • 2 teaspoons sesame oil
  • 1 cup Panko
  • 1/2 teaspoons ground ginger
  • 2 eggs, lightly beaten
  • 3 teaspoons garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup green onions, sliced thinly
  • optional garnish: toasted sesame seeds, sliced scallions
Sauce
  • 2/3 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 2 garlic cloves, minced
  • 2 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 1 tsp. ground ginger

Instructions

Meatballs
  1. Preheat oven to 400F and line a large baking sheet with foil. Spray with nonstick spray.
  2. In a large bowl, mix together meatball ingredients until well-combined. 
  3. Using hands, roll meat into balls 1.5 inch balls and place onto prepared baking sheet. 
  4. Bake meatballs for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
Sauce
  1. While the meatballs are baking, whisk together all of the sauce ingredients until blended.
  2. Once meatballs have finished cooking, combine meatballs and sauce in a crockpot. Keep meatballs on low until ready to serve. 
  3. Enjoy warm, and sprinkle with additional garnishes if desired. 

Thanks to the original recipe found here.

Jalapeño Popper Cups

Leave a comment

Makes 30 Mini Phyllo Cups

Ingredients

  • 3 fresh jalapeño peppers, 2 finely diced and 1 cut into slices (add or remove seeds for spice preference)
  • 8 ounces cream cheese, softened to room temperature and cubed 
  • 1/2 cup shredded cheddar  cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • 8 slices cooked bacon, cut into small pieces
  • 30 mini phyllo shells

Instructions

  1. Preheat oven to 400F degrees. Line a large baking sheet with parchment paper.
  2. Dice 2 jalapeños (add or remove seeds for spice level). Thinly slice 1 jalapeño for garnish.
  3. Using a mixer, beat cream cheese, cheeses, garlic, and paprika together until well combined. 
  4. Spoon filling equally among phyllo cups.
  5. Sprinkle tops with bacon and a jalapeño slice. 
  6. Bake for about 10 minutes. 
  7. Serve immediately or reheat just before serving. 

Thanks to the original recipe found here.