Easy Recipes for your BIG Game Day Party!

February 1, 2016 by MamaHarris Leave a Comment

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDayGlory #CollectiveBias

In case you live under a rock and didn’t know, I have some news to share.

The BIG GAME is coming up!! I’m not just talking any old game day… this is the big one. It’s touted as SUPER!! *wink*wink*

I know, I have so many game day recipes I’ve shared already. I can’t help it, this season is like holiday season for our family. My boys are into all the logistics and know everyone’s scoring record and when they were drafted and who’s getting traded and who’s injured and who’s doing well this season. While I enjoy all of that too, I’m also here for the food. Duh!

Okay, I also love to entertain and feed other people too. It’s sort of what I do. While my boys do like to go to the games once in a while, sometimes it’s just so much more fun to kick back at home and relax on your comfy couch to watch it all at your own leisure. Bonus, if you have people over there’s plenty of folks to help clean up, and you might even get out of doing the dishes altogether if you’ve picked your friends correctly!

So today we shall discuss some super easy recipes to serve at your SUPER BIG Game Day Party!

We have drinks – aka Pepsi™ Ice Cream Floats.
We have snacks – aka Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits.
We have chips & dip – aka Buffalo Chicken Dip served with TOSTITOS® chips and salsa on the side.
AND we even have dessert – aka Mini SNICKERS® Pies.

I even added some bowls for popcorn and a gorgeous fruit platter for the pickiest of snackers. There’s something for everyone!

I made the decor simple. Dark green (wipe-able and reusable) tablecloth. Simple ceramic white plates, trays and serving dishes. Cute paper plates in different sizes that go with a game day theme. I chose large black and white striped paper party plates, and smaller green and white paper party plates with some large gray napkins. Most of the foods are finger foods, so we didn’t have too much of a need for utensils aside from the parfaits. I added a cute cup full of spoons next to those. I also added fun paper straws and green and white or black and white patterns for a fun way to mix it up, in addition to two glass sizes for the fun Pepsi™ Ice Cream floats. I chose larger football shaped glasses, and smaller glass tumblers with gold dots on them that matches the gold confetti and the gold and white tassel garland hung behind the food station.

Now, for the food. Oh, the glorious food. I made a buffalo chicken dip for New Year’s Eve and while it was good it didn’t quite taste how I anticipated that it would. So I kept playing around with the recipe until I got something I absolutely love. This dip is so easy, and ohhhh so good. You can easily double (or triple) the recipe for a larger crowd.

I served the dip with TOSTITOS® chips, and I also kept some TOSTITOS® salsa on the side as well as one of their cheesy dips. I also made some fun little fruity yogurt parfaits that I served with vanilla and strawberry banana yogurt, strawberries and raspberries, and topped them off with some fun little cookie sticks that have ends dipped in white candy melts, then sprinkled with crushed Skittles®. Just for fun I used the rest of my Skittles® XL bag to fill up a tall vase that I could keep on the table, just in case anyone felt like grabbing a handful here and there.

Fun floats with vanilla bean ice cream, Pepsi™, whipped cream and a cherry are the way I choose to wash down all of this yummy food. I really can’t think of a better way! Last, but not least, we have mini SNICKERS® pies! This is the perfect occasion for miniature decadence. I used refrigerated pie crusts and cut them in a cute shape with a cookie cutter. Sprinkled the crust with some cinnamon sugar and baked it, then created a peanut butter mousse sprinkled with chopped SNICKERS® Minis and nuts. Filled the mini pies with the mousse, then topped with some more chopped up SNICKERS® Minis and drizzled with caramel and chocolate. YUM. I couldn’t stop at just pies, I had to serve some SNICKERS® Minis too, so I chose a unique display vase and kept them near the pies.

The thing with making a good food corner is having everything you might need to serve all in one place. There’s snacks, desserts, drinks and finger foods here, but there’s always room for some more. I have recipes for so many flavors of wings, you could always start there!

For an even more elaborate food table that is sure to have all you might need to party, you can also create your own snack stadium! Check out some of the amazing ones below for some inspiration, being sure to VOTE for your favorite for a chance to win the prizes listed below. You’ll also be eligible to WIN by uploading a photo your own special snack stadium to Instagram and using the hashtag #GameDayGlorySweepstakes! Best of luck to you!

Game Day Glory Sweepstakes

Mini SNICKERS® Pie Ingredients:

2 refrigerated pie crusts
4 oz cream cheese, room temperature
1/2 cup powdered sugar
4.5 oz peanut butter
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
2 tablespoons nut topping (usually packaged for sundaes)
7 SNICKERS® Minis, divided
chocolate syrup
caramel syrup

Directions:

Preheat oven to 450 degrees. Roll out each pie crust and using a flower shaped cookie cutter, cut the crust into a dozen mini shells. This will use up most of your two shells.

Spray your muffin pan with non-stick cooking spray, then carefully center each mini shell in the pan. Carefully prick the bottom of each shell with a fork, then brush with beaten egg white. Sprinkle with a bit of cinnamon sugar and pop them in the oven for about 8-10 minutes.

The shells should be golden and crispy, remove them from the pan and place on a cooling rack while you prepare the peanut butter mousse.

Add the softened cream cheese to a mixer and beat on a medium/low speed. Slowly add the sugar, then the peanut butter. Add extract, then the whipping cream. Beat for a few minutes till mixture seems to thicken a bit, then fold in the nuts and chopped SNICKERS®.

Carefully spoon the mousse into the shells, place on a platter and refrigerate for 2-4 hours before preparing to serve.

Once chilled, the filling should be more firm. Sprinkle with chopped up SNICKERS® then drizzle with caramel sauce and chocolate sauce. Enjoy!

Buffalo Chicken Dip:

4 oz cream cheese, room temperature
1.5 cup shredded rotisserie chicken
1/2 cup buffalo wing sauce (either bottled or homemade)
1/4 cup blue cheese dressing (either bottled or homemade)
1/2 cup sharp cheddar cheese
1/2 cup monterey jack cheese
1 celery, chopped
2 tablespoons drained diced pimentos
fresh parsley, chopped

Directions:

Begin by preheating the oven to 350. In a square casserole dish, spread the softened cream cheese along the bottom. Add the shredded chicken and wing sauce to a separate bowl, mix until well combined. Carefully spread the chicken coated with sauce over the cream cheese.

Top the chicken with the blue cheese dressing, spreading out to the corners.

Then combine the cheeses with the celery and pimentos. Sprinkle evenly over the top of the dip, then sprinkle a bit more wing sauce over the top. Bake in the preheated oven for 25-30 minutes.

Allow to cool, then add a bit of parsley for garnish.

Serve with TOSTITOS® chips and Enjoy!

Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits

1 roll refrigerated sugar cookie dough, room temperature
1/4 cup all purpose flour
1/2 cup white candy melts, melted
1/4 cup Skittles®, crushed
1 container vanilla yogurt
1 container strawberry banana yogurt
Strawberries
Raspberries

Directions:

Begin by preheating your oven to 350. Break up cookie dough into tiny pieces over a large mixing bowl. Add the flour. Mix the flour in with the dough well, then knead into a ball. Roll it out into a rectangle near the size of a standard cookie sheet. Cut dough into sticks and do not separate. Bake for about 13-15 minutes, just until edges turn golden. Cut back through the already cut edges and separate. Place sticks on a cooling rack.

While cookie sticks are cooling melt the white candy melts and assemble the mini parfaits. I used small clear plastic cups and filled them with about 3 tablespoons of yogurt, topped with sliced strawberries and raspberries, then topped with another 2-3 tablespoons of the other flavor of yogurt. Once cookies have cooled, dip the ends into the white melts, then sprinkle with crushed Skittles®.

Allow to dry on parchment paper, about 30 minutes.

Once dry and cooled, pop them in the tops of the fruity parfaits and serve with some spoons nearby. Enjoy!

Pepsi™ Ice Cream Floats

vanilla bean ice cream
Pepsi™
whipped cream
maraschino cherries

Directions:

For the shorter glasses use 1-2 scoops of ice cream then fill up the rest of the glass with Pepsi™. Top with whipped cream and a cherry.

For the larger glass use 3-4 scoops of ice cream, fill right on up with the Pepsi™, add whipped cream and finish it off with a cherry and a cute straw.

Easy Recipes for your BIG Game Day Party!

Want to host a game day party and don't know where to start? I've got you covered with plenty of food ideas!

Ingredients

Ingredients for SNICKERS® Mini Pies:

2 refrigerated pie crusts
4 oz cream cheese, room temperature
1/2 cup powdered sugar
4.5 oz peanut butter
2 teaspoons vanilla extract
1/2 cup heavy whipping cream
2 tablespoons nut topping (usually packaged for sundaes)
7 SNICKERS® Minis, divided
chocolate syrup
caramel syrup

Ingredients for Buffalo Chicken Dip:

4 oz cream cheese, room temperature
1.5 cup shredded rotisserie chicken
1/2 cup buffalo wing sauce (either bottled or homemade)
1/4 cup blue cheese dressing (either bottled or homemade)
1/2 cup sharp cheddar cheese
1/2 cup monterey jack cheese
1 celery, chopped
2 tablespoons drained diced pimentos
fresh parsley, chopped

Ingredients for Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits:

1 roll refrigerated sugar cookie dough, room temperature
1/4 cup all purpose flour
1/2 cup white candy melts, melted
1/4 cup Skittles®
1 container vanilla yogurt
1 container strawberry banana yogurt
Strawberries
Raspberries

Ingredients for Pepsi™ Ice Cream Floats:

vanilla bean ice cream
Pepsi™
whipped cream
maraschino cherries

Instructions

Directions for the SNICKERS® Mini Pies:

Preheat oven to 450 degrees. Roll out each pie crust and using a flower shaped cookie cutter, cut the crust into a dozen mini shells. This will use up most of your two shells.
Spray your muffin pan with non-stick cooking spray, then carefully center each mini shell in the pan. Carefully prick the bottom of each shell with a fork, then brush with beaten egg white. Sprinkle with a bit of cinnamon sugar and pop them in the oven for about 8-10 minutes.
The shells should be golden and crispy, remove them from the pan and place on a cooling rack while you prepare the peanut butter mousse.
Add the softened cream cheese to a mixer and beat on a medium/low speed. Slowly add the sugar, then the peanut butter. Add extract, then the whipping cream. Beat for a few minutes till mixture seems to thicken a bit, then fold in the nuts and chopped SNICKERS®.
Carefully spoon the mousse into the shells, place on a platter and refrigerate for 2-4 hours before preparing to serve.
Once chilled, the filling should be more firm. Sprinkle with chopped up SNICKERS® then drizzle with caramel sauce and chocolate sauce. Enjoy!

Directions for Buffalo Chicken Dip:

Begin by preheating the oven to 350. In a square casserole dish, spread the softened cream cheese along the bottom.
Add the shredded chicken and wing sauce to a separate bowl, mix until well combined.
Carefully spread the chicken coated with sauce over the cream cheese.
Top the chicken with the blue cheese dressing, spreading out to the corners.
Then combine the cheeses with the celery and pimentos. Sprinkle evenly over the top of the dip, then sprinkle a bit more wing sauce over the top.
Bake in the preheated oven for 25-30 minutes.
Allow to cool, then add a bit of parsley for garnish.
Serve with TOSTITOS® chips and Enjoy!

Directions for Skittles® Sugar Cookie Sticks in Fruity Yogurt Parfaits:

Begin by preheating your oven to 350. Break up cookie dough into tiny pieces over a large mixing bowl.
Add the flour. Mix the flour in with the dough well, then knead into a ball. Roll it out into a rectangle near the size of a standard cookie sheet.
Cut dough into sticks and do not separate. Bake for about 13-15 minutes, just until edges turn golden. Cut back through the already cut edges and separate.
Place sticks on a cooling rack.
While cookie sticks are cooling melt the white candy melts and assemble the mini parfaits. I used small clear plastic cups and filled them with about 3 tablespoons of yogurt, topped with sliced strawberries and raspberries, then topped with another 2-3 tablespoons of the other flavor of yogurt.
Once cookies have cooled, dip the ends into the white melts, then sprinkle with crushed Skittles®.
Allow to dry on parchment paper, about 30 minutes.
Once dry and cooled, pop them in the tops of the fruity parfaits and serve with some spoons nearby. Enjoy!

Directions for Pepsi™ Ice Cream Floats:

For the shorter glasses use 1-2 scoops of ice cream then fill up the rest of the glass with Pepsi™. Top with whipped cream and a cherry.
For the larger glass use 3-4 scoops of ice cream, fill right on up with the Pepsi™, add whipped cream and finish it off with a cherry and a cute straw.

https://mamaharriskitchen.com/2016/02/easy-recipes-for-your-big-game-day-party/

Do you host a game day party?

Check out all the Game Day Glory for more snack stadiums and recipe ideas then head on over to Walmart for all your Game Day shopping and supplies! Look for end caps with official game day products.

BBQ Chicken Sliders

October 30, 2015 by MamaHarris 5 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LegendaryTailgate #CollectiveBias

I have a confession.

For many, many years I really wasn’t into traditional barbecue type foods. I loved the sides, but eating meats slathered in barbecue sauce just really wasn’t my idea of tasty foods. I’d dined at quite a few places and tried to like it, but to me the meat was always dry and it was like they were covering that up with barbecue sauce. It was not ideal for me at all.

I honestly never really liked barbecue chicken until I met my husband. When we first moved in together we got this little upstairs apartment. We loved this apartment though, because it had this huge covered balcony with screens on it. We’d hang out on that balcony every weekend and we had the tiniest little grill that he would barbecue on every sunday. It was about one or two feet off the ground and it was this little round thing. Now that I think about it, it would be perfect to tailgate with, but this is what we were working with. He’d make boneless chicken breast on this grill, marinade it, season it up, then grill it. Then he’d patiently brush it with his favorite barbecue sauce.

Oh my goodness, it was so good!

The meat was so tender, so juicy. So flavorful! We did this every Sunday and watch whatever game was on, then that evening we’d enjoy our favorite Sunday night shows. It was our favorite way to start the week. I don’t even know if he’s aware that he’s what made me like barbecue chicken.

Now that we’ve grown together, married, moved to a bigger house with a backyard and a nice sized grill, he’s often working his magic out there. But we often reminisce about those old times when we’d huddle around that tiny little grill and create magic. Today I’m showing you some of his secrets to creating a moist and flavorful chicken, this time using thigh meat. This meat is amazing on it’s own, cut up in a sandwich, added to a salad, or even just eaten as is served with some rice and vegetables. However, I’m taking it a step further and creating some delicious BBQ Chicken Sliders that are perfect for game day, you can even make them while you tailgate (just skip the step about baking in the oven – it’s really just to melt the cheese).

I like to use Foster Farms Fresh & Natural Chicken Thigh Meat when I’m making shredded chicken, the thigh meat is a little more tender making it easy to shred for sliders. I love using Foster Farms Fresh & Natural because it’s raised locally right here in California and it’s always fresh, 100% natural, American Humane certified and with no added hormones or steroids.

We also like to use the Stubb’s Chicken Marinade that’s flavored with citrus and onion and Stubb’s Original Bar-B-Q Sauce. Not only are these super flavorful, but they are free of high fructose corn syrup and are Certified Gluten Free. Stubb’s does not use artificial preservatives, colors, sweeteners, flavors or MSG. There’s no fancy ingredients, just genuinely good products made with Stubb’s secret ingredients, “Love and Happiness”.

These sliders were amazing! The creamy mayonnaise with a hint of spice paired with the cheese and the chicken were the perfect pairings. The pop of color from the cabbage with that added bit of crisp was perfection. I could eat these for dinner, forget an appetizer! They were even good reheated! Serve with some fun curly fries and baked beans for game day fun!

BBQ Chicken Ingredients:

1.5 lbs Foster Farms Fresh & Natural Chicken Thigh Meat
1 tablespoon lemon pepper
1 tablespoon creole seasoning
1/4 cup soy sauce
1/2 bottle Stubb’s Chicken Marinade
1/2 cup Stubb’s Original Bar-B-Q Sauce

BBQ Chicken Sliders Ingredients:

BBQ Chicken (ingredients above), shredded
1/2 small yellow onion, chopped
2 pickled jalapenos, chopped
3 tablespoons fresh cilantro, chopped
1/4 cup Stubb’s Original Bar-B-Q Sauce
1 package sweet party rolls
3 tablespoons mayonnaise
2 tablespoons spicy brown mustard
8 oz monterey jack cheese, sliced
1/2 cup green cabbage, cut into thin shreds
1/2 cup purple cabbage, cut into thin shreds
2 tablespoons rice vinegar
1 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 tablespoon garlic salt

Directions:

Begin by seasoning each side of the chicken with lemon pepper and Creole seasoning. Place in a dish large enough to hold the chicken with marinade.

Add soy sauce.

Then add the marinade. Cover and refrigerate at least 8 hours up to 24 hours.

Once you’re ready to grill, bring heat to around 350 degrees on the grill, and place the marinaded chicken over indirect heat on the grill, discarding the marinade.

Grill for about 5-8 minutes each side, then brush with the 1/2 cup of Stubb’s Original Bar-B-Q Sauce.

Grill for another 2-3 minutes each side to set the sauce into the chicken.

Remove from heat and let cool. Chicken would be delicious like this, cut up into a chicken salad or served with rice.

Place chicken in a large bowl and shred using two forks.

Add the onions, jalapenos and cilantro, then mix in. Add the 1/4 cup Stubb’s Original Bar-B-Q Sauce, stirring to combine it all.

Preheat oven to 350 degrees. Cut party rolls in half and place the bottom half on a baking sheet. Mix mayonnaise with spicy brown mustard and spread a layer on the bread.

Carefully spoon BBQ chicken on top.

Then top with the slice of monterey jack cheese.

Mix the cabbage with the vinegars and salt and pepper. Spoon the cabbage mixture on top of the cheese.

Melt the butter, then mix the garlic salt into the butter. Add the tops on the rolls, then brush with the seasoned melted butter. Place in the preheated oven and let cook for 10 minutes.

Cheese will be melted and tops will be browned and toasted.

Add an appetizer stick to the sliders to prevent tops from slipping, then serve.

Enjoy!

BBQ Chicken Sliders

Prep Time: 20 minutes

Cook Time: 32 minutes

Total Time: 52 minutes

Yield: Makes about 16 BBQ Chicken Sliders

Serving Size: 2 BBQ Chicken Sliders

BBQ Chicken Sliders

Tender shredded BBQ chicken is the star ingredient for these BBQ Chicken Sliders, add them to your tailgate menu!

Ingredients

BBQ Chicken Ingredients:

1.5 lbs Foster Farms Fresh & Natural Chicken Thigh Meat
1 tablespoon lemon pepper
1 tablespoon creole seasoning
1/4 cup soy sauce
1/2 bottle Stubb’s Chicken Marinade
1/2 cup Stubb’s Original Bar-B-Q Sauce

BBQ Chicken Sliders Ingredients:

BBQ Chicken (ingredients above), shredded
1/2 small yellow onion, chopped
2 pickled jalapenos, chopped
3 tablespoons fresh cilantro, chopped
1/4 cup Stubb’s Original Bar-B-Q Sauce
1 package sweet party rolls
3 tablespoons mayonnaise
2 tablespoons spicy brown mustard
8 oz monterey jack cheese, sliced
1/2 cup green cabbage, cut into thin shreds
1/2 cup purple cabbage, cut into thin shreds
2 tablespoons rice vinegar
1 tablespoons apple cider vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter
1/2 tablespoon garlic salt

Instructions

Begin by seasoning each side of the chicken with lemon pepper and Creole seasoning. Place in a dish large enough to hold the chicken with marinade.
Add soy sauce.
Then add the marinade. Cover and refrigerate at least 8 hours up to 24 hours.
Once you're ready to grill, bring heat to around 350 degrees on the grill, and place the marinaded chicken over indirect heat on the grill, discarding the marinade.
Grill for about 5-8 minutes each side, then brush with the 1/2 cup of Stubb’s Original Bar-B-Q Sauce.
Grill for another 2-3 minutes each side to set the sauce into the chicken.
Remove from heat and let cool. Chicken would be delicious like this, cut up into a chicken salad or served with rice.
Place chicken in a large bowl and shred using two forks.
Add the onions, jalapenos and cilantro, then mix in. Add the 1/4 cup Stubb’s Original Bar-B-Q Sauce, stirring to combine it all.
Preheat oven to 350 degrees. Cut party rolls in half and place the bottom half on a baking sheet. Mix mayonnaise with spicy brown mustard and spread a layer on the bread.
Carefully spoon BBQ chicken on top.
Then top with the slice of monterey jack cheese.
Mix the cabbage with the vinegars and salt and pepper. Spoon the cabbage mixture on top of the cheese.
Melt the butter, then mix the garlic salt into the butter. Add the tops on the rolls, then brush with the seasoned melted butter. Place in the preheated oven and let cook for 10 minutes.
Cheese will be melted and tops will be browned and toasted.
Add an appetizer stick to the sliders to prevent tops from slipping, then serve.
Enjoy!

Notes

*prep time and cook time does not include 8-24 hours for marinade.

https://mamaharriskitchen.com/2015/10/bbq-chicken-sliders/

What’s your favorite BBQ food?

Pick up some of your favorite ingredients at your local grocery store, and as an added bonus, you can find an Instant Redeemable Coupon (expires 12/31/15) in store for the chicken and BBQ sauce. I found everything I needed at my local FoodMaxx, there was plenty of chicken in the meat department and I found the sauces in the condiments aisle. Happy grilling!

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

October 7, 2015 by MamaHarris 2 Comments

Have I got some news for you! If you’ve been around for a while you might just remember the collaboration I did last year with my favorite kissing chefs, Chewsy Lovers. Mandi and Buck love to cook and grill, and they’ve come up with some amazing recipes for tailgating, so last year Mandi and I came up with a series called #ChicksWingIt because we wanted to share how us women can come up with some really great recipes for a tailgate food that is one of the most popular on game days – chicken wings! We shared many recipes for fried, baked, grilled and even boneless wings. Well, now we’ve brought it back due to popular demand! I have some great flavors to share with you over the next few weeks. We are bringing sweet, spicy and everything in between. Are you ready? Be sure to follow the hashtag #ChicksWingIt or tag either of us in your wing creations or if you recreate any of ours. This is one of our favorite times of the year, and we’re so excited to share it with you. Welcome back, welcome back, welcome baaaaaack!!! I loved this series because it made me break away from my normal buffalo wings and branch out in other flavors as well as a variety of different ways to prepare these wings. Now, some of your favorites from me were the Tequila Lime Baked Wings with Creamy Dill Salsa and the Baked Honey Mustard Wings with Sriracha Mayo. My personal favorites from Chewsy Lovers was the Hot Lemon Pepper Wings and the Crispy Old Bay Wings, but this week’s addition may just take the cake for me because Mandi just shared these Salt & Vinegar Wings and she’s proving she’s a chef after my own heart! Now let’s get to my recipe for this week’s edition of #ChicksWingIt – Honey Sriracha Wings prepared on the grill. I’ve been making this recipe all summer and perfected it just for you and couldn’t wait to share it. It may sound spicy, but it’s actually a great balance of sweet with a bit of a spicy heat. It’s cooled down with an herbed yogurt dip that creates a great flavor together! Check out our Pinterest board or follow the hashtag #ChicksWingIt with us as we bring you more finger licking goodness each Wednesday!

Ingredients for Grilled Honey Sriracha Wings:

3 lbs wing sections
lemon pepper
garlic salt
smoked paprika
4 tablespoons honey
2 tablespoons sriracha
1 teaspoon soy sauce
1/2 teaspoon onion powder

Ingredients for Herbed Yogurt Dip:

3/4 cup lowfat plain yogurt
1 clove garlic, minced
1 tablespoon dry chives
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry dill
1/4 teaspoon marjoram
1 tablespoon lemon juice
drizzle of extra virgin olive oil
*optional chopped green onion, for garnish

Directions:

If you have a charcoal grill, begin to prepare by warming your coals to about 225-250 degrees (or medium/low heat). While the grill is warming up, you can prepare your dip. The longer the dip sits, the more the flavor melds so you can even put together the dip the night before or the morning that you serve these wings. Just combine all ingredients for the dip, minus the green onions, then refrigerate until ready to serve.

Rinse and dry the wings, then season with garlic salt, lemon pepper and smoked paprika on each side. Once the grill is ready, brush lightly with oil, then arrange the wings over low heat.

Cook for about 20 minutes, flipping the wings a few times intermittently until skin is crispy and juices run clear.

While the wings are grilling, put together the honey, sriracha, soy sauce and onion powder in a bowl and stir well. Once the wings are cooked, add them to a bowl and pour the sauce over, then toss the wings a few times until they are all covered with the sauce.

Return the wings to the grill for a few additional minutes, brushing with any remaining sauce from the bowl. Cook each side, then remove from heat.

Arrange wings on a plate or platter with the dipping sauce, adding chopped green onions to the dip as garnish.

Be sure to serve warm with plenty of napkins, because these babies are saucy and sticky!

Enjoy!

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 8-9 servings

Serving Size: 3 wings

Grilled Honey Sriracha Wings with Herbed Yogurt Dip

Grilling in October? These honey sriracha wings will make you brave any kind of weather just to add them to your tailgate menu!

Ingredients

Ingredients for Grilled Honey Sriracha Wings:

3 lbs wing sections
lemon pepper
garlic salt
smoked paprika
4 tablespoons honey
2 tablespoons sriracha
1 teaspoon soy sauce
1/2 teaspoon onion powder

Ingredients for Herbed Yogurt Dip:

3/4 cup lowfat plain yogurt
1 clove garlic, minced
1 tablespoon dry chives
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dry dill
1/4 teaspoon marjoram
1 tablespoon lemon juice
drizzle of extra virgin olive oil
*optional chopped green onion, for garnish

Instructions

If you have a charcoal grill, begin to prepare by warming your coals to about 225-250 degrees (or medium/low heat). While the grill is warming up, you can prepare your dip. The longer the dip sits, the more the flavor melds so you can even put together the dip the night before or the morning that you serve these wings. Just combine all ingredients for the dip, minus the green onions, then refrigerate until ready to serve.
Rinse and dry the wings, then season with garlic salt, lemon pepper and smoked paprika on each side. Once the grill is ready, brush lightly with oil, then arrange the wings over low heat.
Cook for about 20 minutes, flipping the wings a few times intermittently until skin is crispy and juices run clear.
While the wings are grilling, put together the honey, sriracha, soy sauce and onion powder in a bowl and stir well. Once the wings are cooked, add them to a bowl and pour the sauce over, then toss the wings a few times until they are all covered with the sauce.
Return the wings to the grill for a few additional minutes, brushing with any remaining sauce from the bowl. Cook each side, then remove from heat.
Arrange wings on a plate or platter with the dipping sauce, adding chopped green onions to the dip as garnish.
Be sure to serve warm with plenty of napkins, because these babies are saucy and sticky!
Enjoy!

https://mamaharriskitchen.com/2015/10/grilled-honey-sriracha-wings-with-herbed-yogurt-dip/

How do you like your wings?

Cheese Stuffed Chipotle Pork Burgers Topped with Bacon and Jalapenos

August 18, 2015 by MamaHarris 20 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

When the seasons warm up to triple digit weather my taste buds seem to change. I tend to prefer fresh ingredients, easy to put together foods with lots of colors and I tend to have a preference for foods of the spicier variety as the heat warms up to unbearable temperatures. In the colder months I tend to crave comfort foods and some of my favorite sweets like cookies and fruits. Since this is one of the warmest Augusts we’ve had in recent years in my area of Northern California I’ve been craving traditional types of recipes with quite a bit of extra bite to them. We love to prepare a lot of our meals outside before the heat really rolls in, so I decided to try my hand at a nice, spicy burger. Just for fun.

I decided to make this burger out of ground pork, just because pork has a really good taste to it naturally and needs only a few ingredients to bring a meal together. I also picked up a few cans of some of my favorite La Morena products to aid in the process of really bringing that extra oomph of flavor and bite to my burgers. I went with minimal seasonings in the ground pork, and then I grabbed a few chipotle peppers and a few tablespoons of adobo sauce and added them right into the patties. I also stuffed those patties full of one of my favorite kickin’ cheeses, pepper jack cheese.

This was going to be a special type of burger, I knew the littlest kids wouldn’t be interested. This was for the adults only, and oh was it going to be glorious! Not only was I making cheese stuffed chipotle pork burgers, but I would be topping them with some crisp bacon and adding some La Morena sliced green pickled jalapeno peppers too. To even out the flavors I made a lime infused mayonnaise and topped this burger with some queso añejo and enclosed this beauty in a toasted onion roll.

Needless to say, it went over well with us adults, and we discussed how we’d bring it back in the coming weeks when some of our favorite teams are playing in those important football games we love to watch. I thought this would be overwhelmingly spicy, and I have to admit I was a little scared, but it was a perfect flavor for spicy lovers that don’t like that burning hot danger style hot sauce and foods. There’s a nice kick but the flavors are also delicious and that’s what really brings this burger together. You could also add a few more ingredients to make it a more traditional burger, like onions, lettuce, tomato and even some avocado. We actually liked it as is because it’s a bit offbeat from the traditional burger and sometimes that’s just what you’re in the mood for!

I also prepared some onion rings and they were the perfect side to this spicy burger. What I love about La Morena products is that they add authentic Latino flavor to a classic American BBQ dish like these burgers and completely transform them, satisfying my spicy cravings.

Ingredients for Cheese Stuffed Chipotle Pork Burgers Patties:

(makes 5 patties)

24 oz ground pork
1 teaspoon garlic salt
1/2 teaspoon lemon pepper
1/2 teaspoon dry oregano
4 chipotles from a 13.13 oz can of La Morena Chipotle Peppers in Adobo Sauce
2 tablespoons adobo sauce from the above named can
1-2 tablespoons pepper jack cheese, shredded

Ingredients for Lime Infused Mayonnaise

4 heaping tablespoons mayonnaise
zest of 1 lime
juice of 1/2 lime

Ingredients for Pork Burgers Topped with Bacon and Jalapenos:

(for 1 burger)

Toasted Onion Roll
Lime infused Mayonnaise (see recipe above)
1 Cheese Stuffed Chipotle Pork Burger Patty (see recipe above)
2 slices crispy thick cut bacon
5-6 La Morena Sliced Green Pickled Jalapeno Peppers from a 28.2 oz can
1-2 tablespoons queso añejo, crumbled

Directions:

Begin by adding the seasonings to your ground pork in a large bowl.

Chop up 4 chipotle peppers from the can and add them to the ground pork with 2 tablespoons of the adobo sauce.

Roll the mixture into the size of a golf ball, then flatten using a burger press or by hand. Add about 2 tablespoons of shredded pepper jack cheese to the center.

Roll a second golf ball size of the meat mixture and place on top of the cheese, adding a few extra pieces around the edges to prevent too much cheese from squeezing out. Use the burger press to tightly pack it into the top, then place each patty on wax paper. This will make five patties.

Cut the wax paper into squares around the patties to make it easier to put on the grill. Heat your grill up to about 325 degrees, brush some oil on the grates of the grill, then place the patties over indirect heat.

Close the grill for about 5 minutes while patties brown.

Flip patties over, moving to the top rack over the heat to brown them nicely. Cook another 5 minutes closed, until browned. Cook your bacon while the patties are on the grill or have it prepared before hand for quick assembly.

Remove from heat and let cool as you prepare for the burgers.

Mix up the lime infused mayo as the patties cool. Just add the mayonnaise to a bowl, then add the lime zest and lime juice.

Stir together until smooth.

Spread on each side of a toasted onion roll.

Then add that delicious patty.

Top with bacon, then jalapenos.

Then sprinkle as much queso añejo as you like!

Top with the other half of the bun and serve with some onion rings.

I must say, that’s a mighty beautiful burger!

Enjoy!

Cheese Stuffed Chipotle Pork Burgers Topped with Bacon and Jalapenos

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 5 servings

Serving Size: 1 burger

Cheese Stuffed Chipotle Pork Burgers Topped with Bacon and Jalapenos

These cheese stuffed chipotle pork burgers topped with bacon and jalapenos are a great way to wrap up summer or even to enjoy as football season begins!

Ingredients

Ingredients for Cheese Stuffed Chipotle Pork Burger Patties (makes 5 patties):

24 oz ground pork
1 teaspoon garlic salt
1/2 teaspoon lemon pepper
1/2 teaspoon dry oregano
4 chipotles from a 13.13 oz can of La Morena Chipotle Peppers in Adobo Sauce
2 tablespoons adobo sauce from the above named can
1-2 tablespoons pepper jack cheese, shredded

Ingredients for Lime Infused Mayonnaise

4 heaping tablespoons mayonnaise
zest of 1 lime
juice of 1/2 lime

Ingredients for Pork Burgers Topped with Bacon and Jalapenos (for 1 burger):

Toasted Onion Roll
Lime infused Mayonnaise (see recipe above)
1 Cheese Stuffed Chipotle Pork Burger Patty (see recipe above)
2 slices crispy thick cut bacon
5-6 La Morena Sliced Green Pickled Jalapeno Peppers from a 28.2 oz can
1-2 tablespoons queso añejo, crumbled

Instructions

Begin by adding the seasonings to your ground pork in a large bowl.
Chop up 4 chipotle peppers from the can and add them to the ground pork with 2 tablespoons of the adobo sauce.
Roll the mixture into the size of a golf ball, then flatten using a burger press or by hand. Add about 2 tablespoons of shredded pepper jack cheese to the center.
Roll a second golf ball size of the meat mixture and place on top of the cheese, adding a few extra pieces around the edges to prevent too much cheese from squeezing out. Use the burger press to tightly pack it into the top, then place each patty on wax paper. This will make five patties.
Cut the wax paper into squares around the patties to make it easier to put on the grill. Heat your grill up to about 325 degrees, brush some oil on the grates of the grill, then place the patties over indirect heat.
Close the grill for about 5 minutes while patties brown.
Flip patties over, moving to the top rack over the heat to brown them nicely. Cook another 5 minutes closed, until browned. Cook your bacon while the patties are on the grill or have it prepared before hand for quick assembly.
Remove from heat and let cool as you prepare for the burgers.
Mix up the lime infused mayo as the patties cool. Just add the mayonnaise to a bowl, then add the lime zest and lime juice.
Stir together until smooth.
Spread on each side of a toasted onion roll.
Then add that delicious patty.
Top with bacon, then jalapenos.
Then sprinkle as much queso añejo as you like!
Top with the other half of the bun and serve with some onion rings.
I must say, that's a mighty beautiful burger!
Enjoy!

https://mamaharriskitchen.com/2015/08/cheese-stuffed-chipotle-pork-burgers-topped-bacon-jalapenos/

What type of spicy foods do you like to serve in the summer?

To add some Latino flair to your classic BBQ dishes, you can find La Morena products in the Hispanic aisle at your local Walmart store.

Peach Barbecue Baked Chicken Wings

September 10, 2014 by MamaHarris 4 Comments

It’s Wednesday, do you know what that means?!

It’s our second installment of #WingItWednesdays hosted by myself and my friend Mandi at Chewsy Lovers, and we’re showing you how #ChicksWingIt! Yes, both of our husbands love to grill on the barbecue, but we’re showing that we can make some killer wings for tailgate season too! Last week I shared a Crispy Baked Buffalo Wing recipe, and Mandi shared her Hot Lemon Pepper Wings – Restaurant Style. Yummm, my mouth is watering just thinking about them both!

This week I decided to bring you something a little different. We all love barbecue wings, but I decided to add a variation to the mix, just because I love that sweet and spicy combination in so much of my food. I decided to make some Peach Barbecue Baked Chicken Wings, complete with homemade sauce.

Yes, absolutely. Yum.

I baked these too, just like I did last week, but I skipped the parboiling. Instead, I marinated the wings in the barbecue sauce for about 3 hours (you can do this for as little as 30 minutes or as long as overnight), then baked them at a high temperature, switching to broiling at the end. You can change the method of cooking however you like with any of our wing recipes, I prefer the crispness of parboiling but these wings were still excellent. Not only that, you can make a batch of the peach barbecue sauce and use it on chicken, fish, or even on anything you’d normally use barbecue sauce on. It’s soo good!

Peach Barbecue Sauce Ingredients:

3/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons spicy brown mustard
3 tablespoons butter
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons smoked paprika
1/2 teaspoon cinnamon
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups sliced peaches
2 cloves garlic
juice of 1/2 a lemon

Peach Barbecue Baked Chicken Wings Ingredients:

4 pounds of chicken wings
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
prepared peach barbecue sauce (see recipe above)

Directions:

Begin by combining the ketchup, apple cider vinegar, spicy brown mustard, butter, Worcestershire sauce, brown sugar, paprika, cinnamon, pepper and salt in a saucepan.

Stir to combine and bring to a boil, then lower the heat and simmer for about 20-30 minutes until it thickens.

While that’s simmering, combine the peaches, garlic and lemon juice in a food processor or blender. Blend until smooth.

Stir the sauce every few minutes while it’s simmering, after about 20 minutes add the peach combination to the barbecue sauce seasonings. Stir well and simmer a few more minutes. Remove from heat when done.

Rinse and pat dry the chicken wings. Place in a baking dish, and season with the salt, red pepper flakes, basil and black pepper.

Place all the wings in a large one gallon freezer bag. Reserve about 1/2 cup of the barbecue sauce and set aside for later.
Carefully spoon the remaining barbecue sauce into the bag. Seal securely, then shake the chicken and sauce around till it’s all evenly distributed. Place in the refrigerate for at least 30 minutes or as long as overnight.

Preheat the oven to 425 degrees and line a large baking sheet with foil, also spraying with non-stick cooking spray.
Spread the wings out onto the pan, and bake in preheated oven for about 15 minutes.

If there’s a lot of liquid in your pan, drain a bit of it out then turn the wings and brush them with some of the reserved 1/2 cup of sauce.
Bake another 10-15 minutes.

Switch to broiler to finish it off, this gives the wings the grilled look and really locks in the sauce.
Remove from oven and brush with remaining sauce.

Serve with your favorite veggies and finger foods.

Enjoy the finger licking goodness!

Peach Barbecue Chicken Wings #ChicksWingIt

Ingredients

For the Peach Barbecue Sauce:

3/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons spicy brown mustard
3 tablespoons butter
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons smoked paprika
1/2 teaspoon cinnamon
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups sliced peaches
2 cloves garlic
juice of 1/2 a lemon

For the Peach Barbecue Chicken Wings:

4 pounds of chicken wings
1/2 teaspoon sea salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/4 teaspoon ground black pepper
prepared peach barbecue sauce (see recipe above)

Instructions

Begin by combining the ketchup, apple cider vinegar, spicy brown mustard, butter, Worcestershire sauce, brown sugar, paprika, cinnamon, pepper and salt in a saucepan. Stir to combine and bring to a boil, then lower the heat and simmer for about 20-30 minutes until it thickens.
While that's simmering, combine the peaches, garlic and lemon juice in a food processor or blender. Blend until smooth.
Stir the sauce every few minutes while it's simmering, after about 20 minutes add the peach combination to the barbecue sauce seasonings. Stir well and simmer a few more minutes. Remove from heat when done.
Rinse and pat dry the chicken wings. Place in a baking dish, and season with the salt, red pepper flakes, basil and black pepper.
Place all the wings in a large one gallon freezer bag.
Reserve about 1/2 cup of the barbecue sauce and set aside for later.
Carefully spoon the remaining barbecue sauce into the bag. Seal securely, then shake the chicken and sauce around till it's all evenly distributed. Place in the refrigerate for at least 30 minutes or as long as overnight.
Preheat the oven to 425 degrees and line a large baking sheet with foil, also spraying with non-stick cooking spray.
Spread the wings out onto the pan, and bake in preheated oven for about 15 minutes.
If there's a lot of liquid in your pan, drain a bit of it out then turn the wings and brush them with some of the reserved 1/2 cup of sauce.
Bake another 10-15 minutes.
Switch to broiler to finish it off, this gives the wings the grilled look and really locks in the sauce.
Remove from oven and brush with remaining sauce.
Serve with your favorite veggies and finger foods.
Enjoy the finger licking goodness!

https://mamaharriskitchen.com/2014/09/peach-barbecue-baked-chicken-wings/

#ChicksWingIt | #WingItWednesdays

What’s your favorite way to dip your wings?

Be sure to tag us on Twitter and Instagram using our #ChicksWingIt and #WingItWednesdays hashtag! Join the fun and show us your wings!

“Super” Spinach Bowl

February 1, 2014 by MamaHarris 4 Comments

I admit, I love going to parties and get togethers for the appetizers alone. Something about finger foods and dips just makes me very happy. You can have a little of this, and a little of that and taste it all without committing to a full meal.

Since this weekend is the Big Game, I thought I’d share one of my favorite things with you. Spinach Dip.

If you’re at all like me, spinach dip is essential at any type of gathering. The bread bowl, with that creamy spinach combination is a dream. I posted those two chicken appetizers the other day and this spinach dip was a part of the spread, along with my guacamole dip and chocolate chip cookies. You can also check some “must have” game day food and my cheesy roasted potato skins too. Hey, the Big Game is all about the food and commercials when your team isn’t playing, am I right?

What are some of your favorite Game Day foods?

Ingredients:

1 round sourdough loaf
1 bunch of spinach, stems removed & chopped
16 oz sour cream
1 cup mayonnaise
2 ounce jar of pimientos, drained
6 green onions, chopped
1/2 cup yellow onion, chopped
1/2 cup shredded carrot
1/2 cup shredded cheddar cheese
8 ounces water chestnuts, drained & sliced
2 garlic cloves, minced
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon dry onion flakes
1 teaspoon onion powder
1 teaspoon seasoned salt
1 teaspoon pepper
1/2 teaspoon dry parsley
1/2 teaspoon dry basil
1/4 teaspoon lemon pepper
1/4 teaspoon celery seeds
1/4 teaspoon dry oregano
1/4 teaspoon cayenne powder

Directions:

Begin by removing the stems from the spinach and chopping it as small as you can.

Once spinach is all chopped, rinse well until wet and slightly wilted.

Drain and dry, being sure to remove as much water as possible so the dip isn’t too watery.
Place in a large bowl and add sour cream and mayonnaise.

Add remaining ingredients, and mix thoroughly until very well combined.
Once dip is well mixed, cover and refrigerate for a few hours, or even overnight.

Take the bread and cut the middle pieces out, creating a bowl for the dip. Pour the dip in the “bowl”. Cut all the middle pieces up into bite size pieces to dip, and serve with the spinach bowl.

Enjoy!

“Super” Spinach Bowl

Ingredients

1 round sourdough loaf
1 bunch of spinach, stems removed & chopped
16 oz sour cream
1 cup mayonnaise
2 ounce jar of pimientos, drained
6 green onions, chopped
1/2 cup yellow onion, chopped
1/2 cup shredded carrot
1/2 cup shredded cheddar cheese
8 ounces water chestnuts, drained & sliced
2 garlic cloves, minced
1 teaspoon lemon juice
1 teaspoon salt
1 teaspoon dry onion flakes
1 teaspoon onion powder
1 teaspoon seasoned salt
1 teaspoon pepper
1/2 teaspoon dry parsley
1/2 teaspoon dry basil
1/4 teaspoon lemon pepper
1/4 teaspoon celery seeds
1/4 teaspoon dry oregano
1/4 teaspoon cayenne powder

Instructions

Begin by removing the stems from the spinach and chopping it as small as you can.
Once spinach is all chopped, rinse well until wet and slightly wilted.
Drain and dry, being sure to remove as much water as possible so the dip isn't too watery.
Place in a large bowl and add sour cream and mayonnaise.
Add remaining ingredients, and mix thoroughly until very well combined.
Once dip is well mixed, cover and refrigerate for a few hours, or even overnight.
Take the bread and cut the middle pieces out, creating a bowl for the dip.
Pour the dip in the "bowl".
Cut all the middle pieces up into bite size pieces to dip, and serve with the spinach bowl.

https://mamaharriskitchen.com/2014/02/super-spinach-bowl/

#ad Fun Football Foods for Game Day #SuperMoments

January 28, 2014 by MamaHarris 13 Comments

The Big Game is this weekend and I thought it would be fun to create a few fun and easy recipes for the occasion. In addition to the great football food, my kids thought it would be fun to think up some fun games we could play while the game is on. Since our house is divided on our favorite teams, what could be more entertaining that some fun rivalry games while the game is on?

Tyson & Kraft Super Moments.

I decided to create some easy recipes using some of my favorite Tyson Chicken products. As I was shopping at WalMart, I also found a really cool line of dipping sauces from Kraft. Tyson chicken and Kraft have paired up and created a fun site just for Game Day fun where you can get inspired to create your own Super Moments. I found some really fun ideas on Super-Moments.com and my kids were so inspired that we borrowed a few ideas and also created our own!

While I prepared our finger foods, the kids came up with some ideas for our game day fun.

Unnecessary Dipping – you cannot double dip. The penalty for dipping is that nobody on your team (rooting for the same team as you) can dip for five minutes.
False Start – Cannot sneak a snack before it’s been placed on the serving table. The penalty if caught is that you cannot have any more of that entree until everyone on the opposing team has had their first servings.
In Possession of Dip – Whichever team is in possession of the ball, whoever is rooting for that team is in possession of the dip.
Soda Shots – (for the young adults & adults only – not recommended for small kids) For every touchdown, whoever is rooting for that team gets to take a soda shot.
The Champion – Once the team has won the game each person on your team gets to take home the entree of their choice.

Sounds fun right?

What are your own ideas for some Super Moments fun?

For more ideas, you can head over to Super-Moments.com to get inspired for more fun. During the Big Game you can also create your own Super Moments and upload them to your favorite social media channel while hashtagging #SuperMoments. In addition, head over to Super-Moments.com and win a trip to the 2015 big game!

The Food

In preparation for Game Day, Tyson will have special messaging on an endcap in the freezer section and will be on rollback at WalMart for $5.98 during this time.

I decided to start with my favorite Tyson Chicken appetizers and add a little something to make them ideal man food, perfect for Game Day. I started with Tyson Any’tizers Boneless Buffalo Wyngz and Tyson Any’tizers Chicken Fries. These are both great as is, but I wanted to get a little creative. I’m a huge fan of grilled cheese sandwiches, and I love to add and embellish to sandwiches to create varieties of it. A few weeks before, I’d seen a fun idea for Grilled Cheese Roll Ups. I thought it was a genius idea, and when I picked up the bag of Tyson Any’tizers Chicken Fries I knew I was going to incorporate them into the roll ups. Now, as for the Tyson Any’tizers Boneless Buffalo Wyngz, my plan was to just add bacon! Both of these would go great with Kraft Dips, so I settled on Kraft Velveeta Cheesy Jalapeno Ranch for the Roll Ups. Instead of using American or Cheddar Cheese I decided on Mozzarella. I thought it would create a cool balance with the dip and would be reminiscent of Mozzarella sticks too. For the Bacon Wrapped Buffalo Chicken, I settled on the Kraft Taco Bell Spicy Ranch for the dip.

During this time, the Kraft dressings will have a bottleneck and special playbook on participating products in-store.

The pairings were perfect! Everyone had their own favorites, but it was unanimous that these were perfect finger foods for any Game Day party. I’d love to try some more pairings of the Kraft dips and Tyson Chicken products. There’s sure to be an endless amount of delicious ideas.

Which dips would you love to pair with your favorite Tyson product?

Chicken & Cheese Roll Ups

Here’s what you’ll need.

1 bag Tyson Any’tizers Chicken Fries
1 loaf of white bread
8 ounces of mozzarella cheese
1 stick butter or margarine

The Tyson Fries come with two sealed bags in the package. For this recipe you only need to use one bag, you can prepare the second and serve as-is with dip.

Prepare the chicken as instructed on the bag.

While the chicken is cooking, take a rolling pin and flatten each slice of bread as thin as you can get it.

Cut the edges off to create a square, then place a thin slice of Mozzarella cheese in the middle.

Place one cooked chicken fry on one side of the bread, and begin to roll tightly.

In a skillet, heat up a few slices of the butter or margarine over medium heat.

Place 4 or 5 roll ups, seam side down, in the skillet at a time. Being sure to turn and cook evenly until golden.

Remove from heat and stack until all roll ups have been cooked.

Serve with your dipping sauce of choice!

Bacon Wrapped Buffalo Chicken Dippers

Here’s what you’ll need.

1 bag Tyson Any’tizers Boneless Buffalo Chicken Wyngz
1 package thin sliced bacon
plenty of toothpicks

Begin by preparing the chicken according to the package.

Instead of cooking for the recommended time, I only heated these for about 10 minutes before removing from the oven. They will continue to cook with the bacon.

Remove from oven, and begin wrapping in bacon.

Take each strip of bacon and split in half or thirds, depending on the bacon. Wrap it around the chicken, leaving a bit of room to account for shrinkage, and secure with a toothpick going all the way through the chicken to the other side.

Place back on baking sheet, with exposed chicken on the bottom of the pan.

Continue to cook at the same temperature for another 12 minutes. Turn each wrapped chicken over to the other side and cook and additional 12 minutes.

Once cooked, place chicken on a paper towel to drain.

Serve with your favorite dip of choice.

Enjoy!

You can also follow the fun with Tyson #SuperMoments on Twitter, Facebook, and Pinterest.

What are your plans for Game Day?

3 “Must-Have” Foods for the Big Game!

January 17, 2014 by MamaHarris 16 Comments

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 dry 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, like King’s Hawaiian

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?

Cheesy Roasted Potato Skins

January 8, 2014 by MamaHarris 12 Comments

When I was a little girl my family would celebrate each of our birthdays the same way each year. We would head over to TGI Friday’s and the birthday girl or boy would get some embarrassing balloons tied to their hair.

I could care less about the balloons, because going to TGI Fridays always meant one thing. I got to chow down on my favorite thing, potato skins. YUM.

These days, not much has changed. I still love food and I have a healthy obsession for potato skins. They have to be made just right though, I can not put up with soggy skins! So when I decided to recreate my favorite childhood appetizer, that was my prime focus. A nice crunch with a tasty skin.

I accomplished that goal by preparing these skins the way I normally prepare a baked potato. I don’t wrap my potatoes in a wet towel or foil. I just poke holes in them, grease them up then season them up and place them directly on the rack in my oven.

That’s the method I used with these skins, except after they were done baking, I cut them in half, scooped out the insides and greased them up a little more and roasted them. It served out a delicious and crisp skin. For the delicious cheesiness, I picked up one of my favorite cheeses – Cracker Barrel Extra Sharp Cheddar Cheese. The taste is amazing and stands out against the potato base and bacon toppings, and it melts effortlessly.

These would be perfect as an appetizer for the big game next month, served as hors d’oeuvres at your next big bash, or even as dinner on a Tuesday night. (Don’t judge!)

Ingredients:

6 russet potatoes
butter flavored cooking spray
salt & pepper
paprika
1/2 cup canola oil
6 slices thick cut bacon
8 ounces extra sharp cheddar cheese, such as Cracker Barrel
2 green onions, chopped

Directions:

Preheat oven to 425 degrees.

Wash potatoes in warm water, scrubbing to remove all dirt and residue.

Pat dry, then poke holes in each potato all over.

Spray with butter flavored cooking spray, then season with salt and pepper and paprika.

Place the potatoes directly on the rack and cook for 25 minutes.

Turn potatoes over and cook for an additional 20 minutes.

While potatoes are cooking, prepare the bacon.

Chop up the onions and shred the cheese.

I have a preference for Cracker Barrel Cheese, it tastes great and melts easily.

Turn oven up to 450 degrees.

Once potatoes are cooled enough to handle, cut down the middle with a sharp knife.

Scoop out the middles of each potato, leaving just a bit so the skins don’t collapse.

Brush the inside of the potatoes and the skin of the potatoes with canola oil.

Sprinkle a little salt on the inside and place in roasting pan to roast in oven for 10 minutes.

Turn potatoes over, then roast the other side for 10 minutes.

Once done remove from oven until cooled enough to handle.

Sprinkle the insides with cheese and then bacon.

Set your oven to broil, and place them in the oven for about 2-3 minutes until cheese has melted.

Perfection!

Serve with sour cream and sprinkle with green onions.

Enjoy!

Cheesy Roasted Potato Skins

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Prep time

10 mins

Cook time

1 hour 8 mins

Total time

1 hour 18 mins

These Cheesy Roasted Potato Skins will be the highlight of your next event. Crunchy skins with cheesy goodness, your guests won't be able to eat just one!

Author: Mama Harris' Kitchen

Recipe type: Appetizer, Snack

Cuisine: American

Serves: 12 servings

Ingredients

6 russet potatoes
butter flavored cooking spray
salt & pepper
paprika
½ cup canola oil
6 slices thick cut bacon
8 ounces extra sharp cheddar cheese, such as Cracker Barrel
2 green onions, chopped

Instructions

Preheat oven to 425 degrees.
Wash potatoes in warm water, scrubbing to remove all dirt and residue.
Pat dry, then poke holes in each potato all over.
Spray with butter flavored cooking spray, then season with salt and pepper and paprika.
Place the potatoes directly on the rack and cook for 25 minutes.
Turn potatoes over and cook for an additional 20 minutes.
While potatoes are cooking, prepare the bacon.
Chop up the onions and shred the cheese.
I have a preference for Cracker Barrel Cheese, it tastes great and melts easily.
Turn oven up to 450 degrees.
Once potatoes are cooled enough to handle, cut down the middle with a sharp knife.
Scoop out the middles of each potato, leaving just a bit so the skins don't collapse.
Brush the inside of the potatoes and the skin of the potatoes with canola oil.
Sprinkle a little salt on the inside and place in roasting pan to roast in oven for 10 minutes.
Turn potatoes over, then roast the other side for 10 minutes.
Once done remove from oven until cooled enough to handle.
Sprinkle the insides with cheese and then bacon.
Set your oven to broil, and place them in the oven for about 2-3 minutes until cheese has melted.
Perfection!
Serve with sour cream and sprinkle with green onions.
Enjoy!

Nutrition Information

Serving size: 1 Cheesy Roasted Potato Skin