By zp7op | Contributor
Game Day Menu Essentials
From the opening kickoff to the final whistle, elevating your game day gathering starts with an exceptional menu. Create a lineup that includes starting-caliber appetizers, MVP-level main dishes, and a team of side dishes. Dips such as salsa and hummus can truly shine when it comes to game day snacks.
A major perk of hosting your favorite teams at home is the access to appliances like an oven and air fryer, which are not typically available at the stadium. However, being in the kitchen doesn’t mean you have to miss the action, and these recipes can easily be transported for a tailgate.
With a vibrant, flavor-packed recipe like Fresh Cravings Salsa, you get a homemade taste that surpasses the blandness of store-bought salsas. Crafted with top-notch ingredients, including vine-ripened tomatoes, fresh vegetables, zesty peppers, and spices, this salsa pairs beautifully with recipes from celebrity chef and entertainer George Duran, the author of “Take This Dish and Twist It,” and host of Food Network’s “Ham on the Street” and TLC’s “Ultimate Cake Off.”
Kick off your menu with something like Jalapeno Bacon and Salsa Biscuit Bites, which combine classic tailgate flavors. Then, serve a Tex-Mex twist on a beloved favorite with Enchilada Lasagna, which is perfect for a hungry crowd.
To complete your playbook, try this Layered Mediterranean Hummus Salad, which can accompany various main courses. The combination of cucumbers, olives, cherry tomatoes, and other vegetables is enhanced by the savory taste of Fresh Cravings Hummus. Made from a concise list of quality ingredients such as chickpeas, tahini, and Chilean extra-virgin olive oil, it boasts a smooth, creamy texture.
Layered Mediterranean Hummus Salad
Recipe courtesy of chef George Duran
Servings: 4-6
– 2 containers (10 ounces each) Fresh Cravings Hummus, any flavor
– 1 cup sliced cucumbers
– 1/2 cup Kalamata olives, pitted and roughly chopped
– 1/2 cup canned garbanzo beans, drained
– 1/4 cup crumbled feta cheese
– 3/4 cup cherry tomatoes, quartered
– 1/4 red onion, finely chopped
– 2 tablespoons finely chopped fresh parsley
– Juice of 1/2 lemon
– Extra-virgin olive oil
– Zaatar, for sprinkling (optional)
– Pita bread or tortilla chips
On the bottom of a large, flat serving dish or platter, use a spoon to evenly spread the hummus. Layer the cucumbers, olives, garbanzo beans, feta cheese, cherry tomatoes, red onion, and parsley over the hummus. Squeeze lemon juice on top. Drizzle with olive oil and sprinkle with zaatar, if desired. Serve immediately with pita bread or tortilla chips.
Enchilada Lasagna
Recipe courtesy of Chef George Duran
Servings: 4-6
– 2 tablespoons olive oil
– 1 large onion, chopped (1 cup)
– 1 deli roasted chicken, skin and bones removed, shredded
– 2 tablespoons taco seasoning
– 1 cup chicken stock or broth
– 8 ounces cream cheese, at room temperature
– 2 cups shredded Tex-Mex cheese blend
– 16 ounces Fresh Cravings Chunky Salsa, plus more for serving
– 1 cup fresh cilantro, chopped
– Nonstick cooking spray
– 6 flour tortillas (9 inches each)
– 1 cup crushed tortilla chips
– 1 cup shredded cheddar cheese
Preheat the oven to 350°F. In a large skillet over medium-high heat, add olive oil. Add the onions and cook until soft and translucent, about 4-5 minutes. Stir in the shredded chicken and taco seasoning. Add the chicken broth and bring it to a simmer, about 5 minutes. Incorporate the cream cheese, Tex-Mex cheese, salsa, and cilantro. Stir until the cream cheese melts and simmer for 3-4 minutes until slightly thickened.
Spray a square baking dish with nonstick cooking spray. Place two tortillas in the bottom of the pan, folding or trimming them to fit. Spoon half of the chicken mixture over the tortillas. Repeat the layering then place the remaining tortillas on top. Mix crushed tortilla chips with cheddar cheese and sprinkle it over the top. Bake for 30 minutes or until the lasagna is bubbling and lightly browned. Allow it to stand for 10 minutes before topping with additional salsa just before serving.
Jalapeno Bacon and Salsa Biscuit Bites
Recipe courtesy of chef George Duran
Yield: 16 biscuit bites
– 1 tube biscuit dough (8 biscuits total)
– 7 ounces grated mozzarella cheese
– 1/4 cup jarred jalapenos, chopped
– 8 slices cooked bacon, chopped
– 1 cup Fresh Cravings Restaurant Style Salsa
– Nonstick cooking spray
Preheat the air fryer to 350-360°F. Separate each biscuit by pulling apart in the center. Use your hands to flatten each biscuit into a circle and set aside. In a bowl, combine mozzarella cheese with chopped jalapenos, bacon, and salsa. Add a generous spoonful of this mixture into each flattened biscuit and pincher them tightly to form balls. Top each with a small amount of the salsa mixture. Spray nonstick cooking spray in the air fryer and, working in batches, cook the biscuit bites for 6-9 minutes until golden brown. Serve warm.
Note: If you don’t have access to an air fryer, these biscuit bites can be baked at 400°F for 8-10 minutes, or until golden brown.
Find more game-winning recipes suitable for homegating and tailgating at FreshCravings.com.
