Tuesday, December 18, 2018

It’s back! That’s right, Football Sunday Funday is back in full force!  Feels like football season just ended but it’s actually been seven whole months since last season ended. Just because our Sundays will now be dominated by hours spent screaming at the TV….or screaming at the guys for screaming at the TV…. doesn’t mean our palates have to suffer!

Every week we’ll be bringing you fabulous recipes to make it through the football season, from the pre-game to the 4th quarter. We’ve compiled 17 dunkin’ dip recipes, 17 mouthwatering appetizers, 17 of the most unique wing recipes, 17 hearty, delicious chilis and stews, and 17 bite-size slider recipes. Plus, we’ve also created 32 signature cocktails and 32 signature burgers—one for every NFL team. There may even be a few extra bonus for college football fanatics!

So check back weekly for the newest fabulous football recipes!

Now, on to Week 1!

Pre Game:

Buffalo Chicken Wing Dip:crap dip

Ingredients

* 16 ounces cream cheese
* 8 ounces Frank’s Red Hot Sauce
* 3/4 cup chopped celery
* 2 cups cooked shredded chicken
* 1 cup shredded cheddar cheese

Directions

1. Combine cream cheese, hot sauce and celery. Heat in microwave until cream cheese is melted. Stir; add chicken and cheddar cheese. Mix together. Put into a baking dish. Top with more shredded Cheddar cheese, if desired. Bake at 350 degrees F for 30 minutes.

From: http://www.foodclassics.com/re2101/recipes.php

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1st Quarter:

7 Layer Tex Mex Dip Sliders

Inside the bun are refried beans, a spicy burger, cheese, lime guacamole, yellow mustard and yellow tomato salsa, olives and tangy sour cream. Look for mini brioche or potato rolls if your market’s bakery does not make mini burger buns. Split packaged dinner rolls work in a pinch as well.

*1 (15-ounce) can vegetarian (lard-free) spicy refried beans7 layer sliders
*2 pounds ground sirloin
*1 tablespoon chipotle chili powder or chili powder, a palmful
*1 tablespoon sweet smoked paprika, a palmful
*3 to 4 tablespoons grated onion
*3 garlic cloves, minced or grated
*1½ tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning, 1½ palmfuls
*1 cup beer—whatever the cook is drinkin’
EVOO (extra-virgin olive oil), for drizzling
*6 slices of pepper Jack cheese from the deli counter, quartered to make 24 little squares
*1 large ripe Hass avocado
*1 teaspoon grated lime zest
Juice of 2 limes
*3 tablespoons finely chopped fresh cilantro
*½ small or medium red onion, finely chopped
*2 jalapeños, seeded and finely chopped
*Salt
*2 medium yellow tomatoes, seeded and chopped
*¼ cup yellow mustard (eyeball it)
*1 cup sour cream
*1 tablespoon hot sauce (eyeball it)
*1 teaspoon ground cumin
*12 mini buns, split
Shredded lettuce
*½ cup green olives with pimientos, chopped

Heat the beans in a small skillet over medium-low heat. Thin them out with a splash of water so they can heat through without becoming pastelike. Preheat a large skillet over medium-high heat.

Use your hands to combine the meat and chili powder, smoked paprika, grated onion, two cloves of garlic, grill seasoning and beer. Score the meat into four portions with the side of your hand and form three 3-inch patties from each section, yielding 12 mini sliders. Drizzle EVOO over the burgers and place them in the hot skillet over medium-high heat. Cook the burgers for 6 minutes, turning once, for medium doneness.

  • In the last minute of cooking time place 2 mini slices of cheese on each burger and tent the pan with foil to melt the cheese.
  • While the burgers cook, mash the avocado with the lime zest and juice, half the cilantro, half the red onion, the remaining clove of garlic, half of the chopped jalapeño, and salt to taste.
  • Toss the tomatoes in a bowl with the remaining cilantro, red onion, and jalapeño, salt to taste, and the mustard to make a salsa.
  • In a separate bowl combine the sour cream with the hot sauce and cumin.
  • To assemble the sliders, layer as follows: bun bottom, a spoonful of beans spread around, a beef patty with cheese, lettuce, guacamole, salsa, sour cream, olives and bun top.

From: http://abcnews.go.com/GMA/Recipes/story?id=6197380

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Fabulous Football Franks

Turn those cocktail franks into something fun, fabulous and football party worthy with this great recipe from H. J. Heinz.

Ingredients:

  • 1 cup Heinz Ketchup ®
  • 1 pound cocktail franks
  • 1-2 tablespoons chopped jalapeño peppers
  • ½ cup grape jelly
  • 1 can (8 ounces) undrained crushed pineapple in juice

Preparation:

  • Combine ketchup, pineapple, grape jelly and jalapeño peppers.
  • Cook over medium heat, stirring until jelly is melted.
  • Stir in cocktail franks; heat. Serve warm with toothpicks. Makes 12-15 servings.

From: http://pittsburgh.about.com/od/recipes/r/football_franks.htm

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2nd Quarter

Red Hot Honey Glazed Grilled Wings with blue cheese-celery dipping sauce

Ingredients
For the wings:grilled wings with sauce

* 1 cup hot sauce
* 1/2 cup honey
* 6 tablespoons unsalted butter
* 1 tablespoon red wine vinegar
* Salt
* Freshly ground black pepper
* 24 chicken wings, tips removed

For the blue cheese-celery dipping sauce:

* 1/2 cup mayonnaise
* 1/2 cup Greek yogurt
* 1 teaspoon Worcestershire sauce
* 1/4 cup finely diced celery
* 1/2 cup crumbled blue cheese (recommended: Cabrales)
* 2 tablespoons finely chopped fresh chives
* Salt
* Freshly ground black pepper

Whisk together all sauce ingredients in a medium bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving.

Directions

  • Heat grill to medium-high.
  • Combine the hot sauce, honey and butter in a small saucepan and cook over medium heat until the butter is melted and the mixture comes together, about 5 minutes.
  • Stir in the vinegar and season with salt and pepper.
  • Pour half of the sauce in a bowl and keep the remaining sauce in the pan, warm over low heat.
  • Season the wings on both sides with the salt and pepper. Brush the wings with the reserved sauce in the bowl and place on the grill.
  • Grill on each side for 5 minutes or until golden brown and cooked through.
  • Remove wings from the grill and toss with the warm hot sauce.

From: http://www.foodnetwork.com/recipes/bobby-flay/chicken-wings-with-red-hot-honey-glaze-and-blue-cheese-celery-dipping-sauce-recipe/index.html

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Halftime

3 bean 3 meat Guinness Chili

Prep Work

  • Place 1lb. stew meat in pot, soak it in a pint of Guinness Draught (can, not bottle)
  • Brown 1lb. lean ground beef (I use 97% lean), add to Guinness soak.
  • Take three (3) links of smoked beef sausage and cut into small cubes, add to Guinness soak.
  • Allow meats to soak for 1 hr, no heat.
  • Chop one (1) large white onion, set aside

Mix one (1) 6oz. can of Tomato paste into meat/Guinness soak until well blended

Getting Rubbed the Right Way

Add the following dry rubs (NO CHEATING! DO NOT USE A CHILI MIX!):

  • 1/2 Tablespoon Paprika
  • 2 Tablespoons Ancho Chili Pepper (McCormick)
  • 2 Tablespoons Chipotle Chili Pepper (McCormick)
  • 3 Tablespoons Ground Cumin (McCormick)
  • 1/2 Tablespoon Crushed Red Pepper
  • 1/2 Teaspoon Pepper Blend

The dry rubs should create a thick pasty-like blend in the meats. This will be broken down when we add the remaining ingredients.

Add the following to the pot:

  • chopped white onion
  • Two (2) 24oz. cans of Rotel Original Tomatos and Green Chiles
  • One (1) can black beans (do not drain juice)
  • One (1) can red beans (do not drain juice)
  • One (1) can kidney beans (do not drain juice)

Mix well, and cook over medium heat – stirring frequently for about 10 minutes. Then, reduce heat and slow simmer the chili for several hours. Keeping this just above the “low“ setting should allow it to slow cook all day and present you with a fantastic dinner in the evening. This is also a great recipe for tailgating.

Serves: An army, but freezes well. From: http://msmvps.com/blogs/lduncan/articles/16752.aspx

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Firecracker Burgers

  • 1 pound lean ground beeffirecracker burgers
  • 1/4 cup chunky salsa
  • 4 frozen breaded cheddar cheese jalapeno peppers, thawed
  • 1/4 cup guacamole
  • 4 hamburger buns, split and toasted
  • 4 lettuce leaves
  • 1/4 cup salsa con queso dip
  • 1/4 cup sliced plum tomatoes
  • 2 tablespoons sliced ripe olives
  • 4 thin slices sweet onion

Directions:

In a bowl, combine the beef and salsa. Shape into four patties. Place a jalapeno in the center of each; wrap beef around jalapeno, forming a ball. Reshape into patties, about 3-1/2 to 4 in. in diameter and 1 in. thick.
Grill, covered, over medium-hot heat for 7-8 minutes on each side or until meat is no longer pink. Spread guacamole over toasted side of bun tops. On each bun bottom, layer lettuce, a burger, con queso dip, tomatoes, olives and onion; replace tops. Makes: 4 servings.

From: http://www.tasteofhome.com/Recipes/Firecracker-Burgers

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3rd Quarter: Cocktails

Touchdown

4 oz bourbon
8 oz lemonade
8 oz iced tea (unsweetened)

Combine bourbon with iced tea in a mixing glass filled with ice. Strain equal parts into two Hurricane glasses filled with ice. Top with lemonade. (Makes two 12-ounce servings.)

Quarterback Sack

2 oz gin
2 oz vodka
1 oz triple sec
4 oz bloody mary mix
Splash tonic water

In a mixing glass half filled with ice combine all ingredients except tonic water. Strain into four shot glasses. Top with tonic water. (Makes four 1 1/2-ounce servings.)

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Also come up with signature cocktails for each team, here are some for the key first week matchups:

Dallas Cowboys v. Tampa Bay Buccanneers

The Dallas Cowboy Cocktailmojitos

Ingredients

* 3 fresh mint leaves
* Crushed ice
* 1/2 lime, juiced
* 1 shot tequila blanco
* 1 bottle beer (recommended: Corona)
* Fresh mint sprig, for garnish

Directions

Place mint leaves in bottom of highball glass. Fill with crushed ice. Add lime juice, stir, then add the tequila and beer. Garnish with mint sprig.

The Tampa Bay Fuzzy Piratefuzzy pirate cocktail
Ingredients
* 1 1/2 oz. Rum, light
* 1 1/2 oz. Schnapps, peach
* 3 oz. Orange Juice
Shake ingredients in a cocktail shaker with ice. Strain into glass over crushed ice. Also makes a great frozen drink when blended like a frozen daiquiri. Can also use flavored rums like mango, orange, or anything fruity.

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Washington Redskins v. New York Giants

The Washington RedApplewashington apple
* 1 oz Crown Royal Canadian Whiskey
* 1 oz sour apple schnapps
* 1 oz cranberry juice
* apple slice for garnish
The Absolut Jolly New York Giant
Ingredientsjolly red giants cocktail

2 part(s) Absolut Ruby Red Vodka – (more)
1/2 part(s) Lemon Juice – (more)
1/2 part(s) Maraska Maraschino Liqueur – (more)
1/4 oz. Pomegranate Juice – (more)

Shake and strain into a martini glass over a brandied cherry, or over ice into a rocks glass.

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And finally, the 4th Quarter

Football Cupcakes:

cupcakes-main_Full

Who doesn’t love a cupcake? Rich, moist, melts-in-your mouth and covered in yummy frosting! Some other ideas are football shaped or football decorated cookies but the cupcakes are my personal favorites! Here is a really cute, er, manly, design: http://familyfun.go.com/recipes/special/cake/cake-football-cupcake/

About the author: Jennifer Taglione is the owner of this fabulous website Stiletto Sports. Despite writing well over 500 posts, she still maintains that she is not a sports writer! She is however a huge fan of Kurt Warner, Larry Fitzgerald, Mark Sanchez, the Celtics, and totally kicks butt on March Madness brackets! Connect with her by following her on Twitter @StilettoSportsJ and subscribing to her weekly newsletter. For more info check out the About the Editor page!

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Comments & Feedback

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2 Responses

  1. Extreme John Said,

    Not only are you back, but your back with FLARE BABY! I love it, great grub now Im hungry again.

    Posted on September 15th, 2009 at 8:01 pm

  2. Stiletto Jen Said,

    and that was just a teaser! there are lots more yummy things coming as soon as my new boss quits working me so hard 😉

    Posted on September 18th, 2009 at 11:28 am



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