Football season is in full swing, and with the expansion of Thursday Night Football there will be plenty of time to eat, drink, and be merry (or angry at the quarterback for throwing another interception, as the case may be). Now that there are NFL games three nights a week there’s also a lot of opportunity to try out new dishes and concoct some snacks for the game.
Of course, there isn’t always a whole lot of time to cook a complex meal between the end of the workday and the time of the first snap, so it helps to have a few easy recipes to fall back on. These fun finger foods are a cinch to prepare, and one of them can even be left cooking while you’re away at work!
Mediterranean Chicken Nuggets
- 1 6 oz bag of pita chips
- 1 cup Parmigiano, grated
- 1/2 cup parsley, finely chopped
- 1 egg
- 1 1/2 pounds chicken cutlets
- 1 cup sour cream
- 4 scallions, chopped
Start by cutting your chicken cutlets into 3” squares and heating the oven to 400°. Put your pita chips and Parmigiano into a food processor and pulse until the chips are coarsely ground. Move the chips into a bowl and stir in the parsley.
In a medium bowl, beat the egg with 1 teaspoon water. Dip the chicken in the egg, making sure to let any excess drip off, then through thepita-chip mixture, pressing gently make the mixture stick.
Place the chicken pieces on a parchment-lined baking sheet. Bake until cooked through (10 to 12 minutes). Combine the sour cream and scallions in a small bowl for dipping and serve with the chicken nuggets.
Bacon Potatoes with Creamy Dill Sauce
- 1 1/2 pounds small potatoes (about 15, new potatoes preferable)
- 15 slices bacon
- 3/4 cup light mayonnaise
- 1/4 cup buttermilk
- 2 tablespoons chopped dill
- 1 teaspoon meridian fennel (optional, can be substituted with cumin seeds)
- salt and black pepper
Steam the potatoes in a steamer basket in a large saucepan until tender (15 to 18 minutes) and let them cool. Heat oven to 425°.
Cut potatoes in half, and halve the bacon crosswise. Line a baking sheet with foil.
Wrap each potato with a slice of bacon and place on the baking sheet (seam-side down). Bake until the bacon is crisp (18 to 20 minutes).
For the dipping sauce take a medium bowl and whisk together the mayonnaise, buttermilk, dill, caraway seeds, and a ¼ teaspoon of salt and of pepper.
Classic Hot Wings
- 1 pound fresh wings
- Vegetable oil
- 1 bottle hot sauce
- Salt and pepper
Begin by washing your chicken wings and letting them dry, then butcher the wings at the joint and cut off the tip.
Fill a large pan with a ½ inch of vegetable oil and set to medium-high heat. Add in the wings and let them cook until they begin to brown, then flip until both sides have finished browning.
Remove the wings from the pan and drain over a paper towel to remove excess oil. Add a pinch of salt and pepper to your favorite hot sauce in a large bowl, then coat the wings to taste, making sure to cover them thoroughly. Serve with a side of ranch or bleu cheese.
Slow Cooked Buffalo Chicken Sliders or Lettuce Wraps
- 24 oz boneless skinless chicken breast
- 1 celery stalk, chopped
- 1/2 onion, diced
- 1 clove garlic, chopped
- 16 oz fat free low sodium chicken broth
- 1/2 cup hot cayenne pepper sauce
- 1 1/2 cups shredded carrots
- 2 large celery stalks, cut into 2 inch matchsticks
- 10 small hamburger buns or 6 large lettuce leaves (Bibb or iceberg)
In a crock pot, combine chicken, onions, celery stalk, garlic and broth (add water if broth does not cover chicken). Cover and cook on high 4 hours or low for 8 hours.
Take the chicken out of the pot and set aside a ½ cup of the broth, discarding the rest. Pull the chicken apart using two forks, then place back in the crock pot for 30 minutes, adding the remaining broth and hot sauce.
Serve on rolls for sliders or lettuce for a healthier option, topping either with the celery sticks and shredded carrots, and add ranch or bleu cheese sauce if desired.
Foto by Nick Manning via Free Images