Football Sunday Snack Ideas

Football season is winding down and most of you will be planted on the couch each Sunday rooting for your favorite team. Here are a few snack ideas to try while watching! 

Fiesta Chicken Spinach Dip
1 Boneless Chicken Breast or 5 Chicken Tenders, cut in 1/2" pieces
2 Tbsp. Flour
2 Tbsp. Canola Oil
1-10oz. Package Frozen Chopped Spinach, thawed and drained
1-15oz. Can Black Beans, rinsed and drained
1/2 Cup Scallions, chopped
1 Plum Tomato, diced
8 oz. Sour Cream
8oz. Shredded Cheddar Cheese
2 tsp. Chili Powder
1 Bag Tortilla Chips
1 tsp. Kosher Salt

Add 1 tsp. of chili powder to the flour and dredge the chicken pieces. In a frying pan, heat the oil and add the chicken. Brown the chicken pieces until they are cooked through; remove from the pan and let drain on paper towels to remove excess oil. In a large bowl, add the beans, spinach, scallions, tomatoes, 4oz. of the cheese, sour cream, the remaining 1 tsp. of chili powder, the cooked chicken pieces, and salt. Mix well. Add to an 8x8 oven safe cooking dish. Top with the remaining cheese and bake at 350°F for 30 minutes or until cheese has melted and is bubbly. Serve hot with tortilla chips. Serves 8-10. 

Pretzel Coated Chicken Nuggets with Honey Mustard Dipping Sauce
1 1/2# Boneless Chicken Breasts (approx. 3)
1 c. All-Purpose Flour
Egg Wash (2 eggs+1/4 c. 2% Milk)
2c. Snyders Sourdough Hard Pretzels, chopped (approx. 5-6 pretzels)

Rinse the chicken under cold water, trim any fat and cut into 1" cubes. Finely chop the pretzels in a food processor. Prepare three bowls: one for the flour, one for the egg wash, and one for the pretzels. Dip the chicken first in the flour, then in the egg wash then in the pretzels. Place on a baking sheet and bake at 425 degrees for 20 minutes or until chicken is cooked through. Serve with Honey Mustard Dipping Sauce. Makes approx. 25 pieces.

Bruschetta
1 Loaf Crusty Italian Bread
6 Ripe Plum Tomatoes, small dice
1 Tbsp. Red Onion, small dice
2 Tbsp. Fresh Basil, chopped
2 Tbsp. Pecorino Romano Cheese, grated
1 tsp. Garlic Powder
1 tsp. Kosher Salt
1 tsp. Fresh Ground Black Pepper
1/8 Cup Balsamic Vinegar
1/4 Cup Extra Virgin Olive Oil

Slice bread in 3/4-1" rounds and place on a baking sheet. Lightly spray with coking spray and bake at 350°F, turning once after 5 minutes or until bread rounds are lightly toasted on both sides. Remove from oven and cool. In a bowl, mix all of the above ingredients. Refrigerate. You can either assemble the bruschetta on the toast and put on a platter ready to eat or keep it in a separate serving bowl for guests to top the toasts themselves.

Tabasco & Honey Chicken Wings
12 Chicken Wingettes
1/2 c. Canola Oil

6 tbsp. Butter

1/2 tbsp. Garlic Powder
1 tsp. Tabasco Sauce
1 tbsp. Honey

In a large frying pan, heat oil then brown chicken evenly on both sides until chicken is cooked through; approximately 10-15 minutes. Remove and place in a bowl. In a small saucepan, melt butter and add garlic powder, tabasco and honey. Add this mixture to the chicken and toss well to coat all of the pieces and place in a baking dish. Bake at 350°F for 15-20 minutes until the chicken turns golden brown. Serve with Blue Cheese Dressing. 

Fresh Garden Salsa (Serves 6)

8 Plum Tomatoes, small dice

½ Jalapeno Pepper, chopped fine

1 Tbsp. Red Onion, chopped fine
1 Garlic Clove, chopped fine

1 Lime, juice and zest

1 Tbsp. Cilantro, chopped

1 tsp. Kosher Salt

1 Bag Tortilla Chips like Tostitos® Scoops

In a bowl, mix all ingredients together and refrigerate for at least 1 hour.  Serve with Tortilla Chips.

Asian Chicken Wings

16 Chicken Wings

¾ Cup Low Salt Soy Sauce

½ Cup Honey

1 Tbsp. Garlic Powder

2 Tbsp. Heinz Ketchup

1 tsp. Fresh Ground Black Pepper

¼ Cup Cold Water

Remove the arm of the wing then cut the remainder in half; forming two winglets. Rinse with cold water, pat dry and place in a baking dish. In a bowl, whisk together soy sauce, honey, water, ketchup, garlic and pepper. Reserve ¼  cup of the marinade on the side and pour the remainder over the chicken. Refrigerate for at least 6 hours, turning chicken over after 3 hours. Drain most of the marinade and discard; leaving approximately ½” in the bottom of the baking pan.  Bake at 375°F for 45 minutes. Drain remaining liquid from the bottom of the baking pan, turn the chicken over and bake for another 45 minutes until chicken is golden brown. Makes 32 Wings.

Black Bean, Chicken & Spinach Chili
2 lb. Ground Chicken
2 tbsp. Canola Oil
1/4 c. Red Onion, chopped
2 Cloves Garlic, chopped
2 tsp. Chili Powder (we don't like our chili too hot but you could certainly use more if you like extra heat)
1-15oz. Can Black Beans, rinsed
1-10oz. Pkg. Frozen Spinach, defrosted and drained
3 Plum Tomatoes, chopped
1-6oz. Can Tomato Paste (I use Hunts)
1 c. Water

In a Dutch oven(or slow cooker), add the oil and brown the chicken until it is cooked through and there is no pink. Add the onions, garlic and chili powder and stir for about 2-3 minutes. Add in the beans, tomatoes, spinach, tomato paste and water and mix well. Reduce heat to low and simmer covered for 2 hours, stirring every 30 minutes or so to make sure it's not sticking to the bottom. Serves 6.

Chicken Chili
2-16oz. Packages Ground Chicken (or Turkey)
15oz. Can Dark Red Kidney Beans, rinsed
4 Cloves Garlic, chopped
1 Cup Red Onion, chopped
1/2 Cup Scallions, chopped
2 tsp. Chili Powder
6oz. Can Hunts® Tomato Paste
1 1/2 Cup Water
2 Tbsp. Canola Oil

In a large saute pan, heat oil and add ground chicken. Cook until the meat is white. Add garlic, onions and scallions and stir until onions become translucent. Add kidney beans, tomato paste, water and chili powder. Mix together until all ingredients have been incorporated. Add mixture to the slow cooker. Turn the heat to Warm until you are ready to eat. Serves 6.

And you can't forget the SANGRIA!

Red Wine Sangria

1 750 ml Bottle Dry Red Wine (make sure it is a good bottle, one that you would drink on it's own)

½ Cup Brandy

½ Cup Triple Sec

1 Cup Orange Juice

¼ Cup Granulated Sugar

½ Cup Sliced Fresh Peaches or Apples

1 Lemon, sliced into rounds

1 Lime, sliced into rounds

1 Orange, sliced into rounds

Mix all ingredients in a large pitcher or bowl. Refrigerate at least 2 hours or overnight for best flavor. 

Shared on Everyday Mom's Meals Church Supper 1/15/12