The Football Foodie

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Tia Patsavas

 

 

As the weather gets colder, the football standings start heating up—and with more games come game day parties.

 

But no football party is complete without appetizers to keep the party going.

 

These recipes can be prepared ahead of time, so you can keep your party satisfied and enjoy the game.

 

 

Bacon and Cheese Stuffed Crescent Rolls

Cheddar is used in this recipe, but pepper-jack and cream cheese are also perfect complements to the crunchy and salty bacon.

 

You’ll Need: 6 slices bacon, ½ cup shredded cheddar cheese, 1 (8 oz.) tube refrigerated crescent dough

 

Fry bacon until crisp. Chop up into bite-sized pieces.

 

Unroll the crescent dough. On the wide end of each triangle, place one tablespoon of bacon. Top with a generous pinch of cheese.

 

Beginning with the wide end, roll up crescents.

 

Place crescents on a greased cookie sheet, and bake at 350° for 10 minutes, or until golden brown. Serve warm, with ranch or marinara sauce for dipping.

 

 

Buffalo Queso Dip

This buffalo dip brings the heat—use it as a dip for pretzels, tortilla chips, or vegetables.

 

You’ll Need: 1 (16 oz.) package Velveeta, 1 (10 oz.) can diced tomatoes with green chilies, 2 T buffalo sauce, ¼ cup crumbled bleu cheese

 

In a large saucepan over low heat, melt Velveeta, undrained diced tomatoes, and the buffalo sauce.

 

Once well combined, pour mixture into bowl. Top with bleu cheese.

 

Vegan Chili

All of your party guests will be able to enjoy this game day favorite. Serve with chips, over pasta, or by itself!

You’ll Need: 1 T olive oil, 1 cup chopped onion, 3 cloves garlic, minced, 1 cup celery, chopped, 1 large bell pepper, seeded and chopped, 1 can diced tomatoes with fire-roasted chilies (28 oz.), 1 cup vegetable broth, 1 can tomato paste (6 oz.), 1 can black beans (15 oz.), drained and rinsed, 1 can pinto beans (15 oz.), drained and rinsed, 1 T chili powder, 1 t. cumin, 1 t. paprika, 1 t. oregano, salt and pepper

In a large pot, heat olive oil over medium heat. Sauté onion and garlic for 5 minutes, then add celery and bell pepper. Sauté for 5 minutes, or until softened.

Add the diced tomatoes, broth and tomato paste. Stir well.

Stir in the remaining ingredients, and season with salt and pepper, to taste.

Stir over medium-high heat about 15 minutes, or until chili is thickened, and serve.