3 "Must-Have" Foods for the Big Game!

This time of year is exciting in my home. With a houseful of boys that are huge sports buffs, we’re all eager to see who will end up playing in the big game in a few weeks. Since our house is split about 50/50 with our favorite bay area teams, there’s some wagers going back and forth between us all. It makes for a fun time come game time, but I have to admit I’m a bit nervous for this weekend!

One thing we can agree on in our house is the delicious food that gets served during big game parties. I make a whole spread of man friendly food, and my boys love me for it. Big G made me a list of a few “Must have” foods that absolutely have to be served during the big game. He also included my Cheesy Roasted Potato Skins, but I couldn’t wait to share those with you so you’ll have to go check them out for the recipe.

These are all foods that I like to call “Man Foods” but RiRi and I can’t get enough of them as well. You can save preparation time by making the baked beans the day before, they just taste better with time.


7 Layer Dip 

Ingredients:

  • 2 cups refried beans
  • 1 pound ground beef or turkey
  • 1 package taco seasoning OR 3 tablespoons homemade taco seasoning
  • 2/3 cup water
  • 1 cup monterey jack cheese
  • 1 cup cheddar cheese
  • 2 cups sour cream
  • 4 oz. cream cheese, softened to room temperature
  • 1 1/2 cups guacamole
  • 1 cup chunky salsa
  • 1/2 cup sliced black olives
  • 2 Roma tomatoes, diced
  • 2 green onions, chopped
  • 3 tablespoons cilantro, chopped
Directions:
 Begin by spreading the beans evenly over the bottom of a large serving dish.
Top with ground beef.
Top with half of the cheddar cheese and half of the monterey jack cheese.
Combine sour cream with softened cream cheese, then spread on top of the shredded cheeses.
Top with guacamole, then spread out the salsa.
Top with remaining cheese, olives, tomatoes, green onions and cilantro.
Refrigerate until ready to serve. Enjoy with your favorite tortilla chips.

BBQ Baked Chili Beans

Ingredients:

  • 1 pound dark kidney beans
  • 4 thick strips bacon
  • 1/2 red onion, diced
  • 1 clove garlic, minced
  • 1/2 medium green bell pepper, diced
  • 2 cups ketchup
  • 1/3 cup apple cider vinegar
  • 2 tablespoons brown mustard
  • salt and pepper
  • 1/2 cup molasses
  • 1.2 cup brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 cup bean water
Directions:
Begin by rinsing and sorting through the dried beans, then place in a deep pot full of water, cover and soak overnight. Drain beans, then rinse, placing in pot again and covering with water. Bring to a boil, then reduce heat to simmer and cook for about an hour and a half.
While beans are cooking, prepare the remaining ingredients. Cook bacon, then remove from heat and drain on a paper towel. Saute onions and garlic in the leftover bacon grease until onions are transparent
Add bell peppers and saute until soft. Remove from heat.
Break up cooked bacon into bits and stir in to combine.
Preheat oven to 375 degrees.
Combine ketchup, apple cider vinegar, brown mustard, salt and pepper, molasses, brown sugar, Worcestershire sauce, chili powder and one cup of the bean water in a bowl and whisk until smooth.
Rinse beans and add into sauce with vegetable and bacon mixture. Stir to combine well.
Place in a baking dish and cook in preheated oven for about an hour.
Let cool, serve, and enjoy!

 

Slow-Cooked BBQ Pulled Pork Sliders 

Ingredients:

  • 2 1/2 pound boneless pork roast
  • 1/2 cup water
  • 2 cups BBQ sauce
  • 1 red onion
  • 1 teaspoon house seasoning
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • chopped cole slaw
  • hawaiian style bread rolls
Directions:
 Season the roast on all sides, being sure to rub in well.
Place the onion strips at the bottom of your slow cooker, then place the seasoned roast on top.
Cover with chopped onions.
The water you add will vary based on the brand of barbecue sauce you choose.
This is Big G’s favorite, his mom picked it up for us on her last trip to his hometown in Missouri.
Depending on the thickness of your sauce, the more or less water you’ll need. If it’s a thicker sauce, double the water. This one is a bit thinner so I only used a half cup of water.
Add the barbecue sauce and the water to the slowcooker.
Cover and cook on low for 8 hours, or high for 4 hours.
Take two forks and shred the pork, pulling apart.
Cover again and cook another 30 minutes.
Combine about 1 cup of pulled pork and half a cup of cole slaw together in a bowl.
Toast Hawaiian rolls in oven for a few minutes, rub a little butter on the top, then spoon pork and cole slaw mixture into cut bread rolls.
Serve and enjoy!
What are your favorite foods to serve for the Big Game?
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Comments

  1. says

    I’m totally going to try your dip and pulled pork! For the past few years I’ve been making a Buffalo Chicken Dip. It’s an indulgence we can can only justify a few times a year, like Super Bowl Sunday.

  2. says

    One of my favorites is NACHOS! With lots of cheese and meat! My Hubby loves the pulled pork sandwiches! I can never make it through one of your post without wanting food and LOTS of it!!!

  3. says

    I never knew how easy it is to make pulled pork! My husband’s been cracking his knuckles all week waiting for the Patriots game tomorrow. We usually end up at one of the neighbor’s. If we do again this year, I’m making one of these!

  4. Joann says

    What all is in your House Seasoning? And also do you make your slaw or do you buy a premade slaw (haha)? You can e-mail me: at wyantjoann@yahoo.com if need be, for the ingredients. Can’t wait to try the Pulled Pork, BBQ Beans, and the Layered Dip, they all look delicious :)

Trackbacks

  1. […] and this spinach dip was a part of the spread, along with my guacamole dip. You can also check out my other game day spread and my cheesy roasted potato skins too. Hey, the Big Game is all about the food and commercials […]

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