The Big Game is this Sunday, and I want to make sure that you are all prepared for your party. This year we have compiled our favorite appetizers and party foods! Besides a nice selection of Ice Cold Beer, you should consider serving some of these amazing Appetizers. The recipes are tested and guaranteed to keep your guests happy and full.
Dana and I love Chuy’s Tex-Mex Restaurant! If you have one near you I recommend that you try it ASAP. Last year during their Hatch Chili Festival they had a limited time special menu that included Queso Fundido. What is Queso Fundido you ask? Well it is freaking glorious! Basically it is a Chorizo and cheese dip that you serve on warm flour tortillas. It is quite possibly the best cheese dish that I have ever had! The ooey gooey cheese and chorizo on a warm tortilla is straight up gold. My mouth is watering as I write this up! You have to try it.
Pepperoni Pinwheels are the ultimate appetizer. They contain all of the ingredients from everyone’s favorite meal, Pizza! They are easily shared and can be dipped in your favorite pizza/marinara sauce. Pepperoni Pinwheels are like mini pepperoni pizza sans pizza sauce. Therefore you can eat them in your favorite white shirt without too much worry. This is quite possibly one of the best appetizers that I have ever made.
Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs is a really long name, but super accurate and perfect for this amazing appetizer. This is an awesome appetizer that is perfect for tailgating, cookouts, sports games or any day. The spicy, smokey and cheesey flavors are a great combination. If you want a great appetizer and have access to an outdoor grill this recipe is for you!
I just got a new Traeger Smoker and I really love. The model is a Traeger Texas, and it makes some mighty fine Q. I am always working on ways to smoke more things. So when I picked up some huge mushrooms at the store, I figured that I should smoke them. This is a pretty traditional Italian stuffed mushroom recipe, with the exception of the smoke. I will tell you that the smoke flavor really added to the dish. They were freaking delicious!
Dana and I love southwestern food. For that reason, one of our favorite condiments is Salsa. To quench our thirst for salsa, I decided to create a fresh salsa. This salsa is crisp and refreshing, all the things jarred salsa are not. If you have never made fresh salsa, I totally recommend it.
We have been looking for a quick and simple party appetizer. So Dana and I, immediately thought of bruschetta and/or crostini. What is the difference? Well it all has to do with the bread. Bruschetta comes from the Italian word Bruscare which means to “roast over coals”. Basically it is toasted slices of wide Italian bread. Not what we think of in America, but lets go with it. Crostini is the toasting of smaller bread slices, typically a baguette. This is what we think of as Bruschetta in America. Oops, I have been wrong all of my life. Well that stops here. Check out this Mushroom Crostini.
Dana and I are huge fans of Green Chiles. We eat them whenever we can, but Hatch chiles are hard to come by in Virginia. A couple of weeks ago the fine people over at http://www.hatch-green-chile.com/ provided us with 5lbs of medium Hatch green chiles. These are top notch chiles, fire roasted, seeded and then flash frozen. They then deliver them right to your door in a cooler filled with dry ice. Pretty much the only way to get Hatch chiles on the east coast. We used a bunch to make some Green Chile Enchiladas and figured it would be great to use some in queso.
Hatch Green Chile Queso
The first thing that you need is to get 3-4 chiles roasted, peeled and seeded. If you are lucky, the Hatch Chile Store already did this for you. If not you will need to roast, peel and seed the chiles yourself. I have directions in my Green Chile burger post.
To start heat olive oil and onions in a sauce pan over medium heat. Cook the onions till they are translucent. Roughly 5 minutes.
Then add the garlic and continue to cook for another minute.
Add the 1/3 cup milk and roasted chiles. Cook for 3 minutes or until the milk is warmed. Add the salt, pepper, cayenne pepper and cumin into the pan.
Then slowly add the 8 oz of White American Cheese and 4 oz of Monterrey Jack cheese. Stirring as you add the cheese.
Stir until melted.
Simmer for 5 minutes or until smooth and delicious!
Serve with your favorite chips.
- 4 hatch chiles, roasted, peeled and seeded (or equivalent peppers)
- 8 oz White American Cheese, cubed
- 4 oz Monterrey Jack Cheese, cubed
- 2 tsp olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp cumin
- ¼ tsp cayenne pepper (1/2 tsp if you like it hot, some like it hot)
- To start heat olive oil and onions in a sauce pan over medium heat. Cook the onions till they are translucent. Roughly 5 minutes.
- Then add the garlic and continue to cook for another minute.
- Add the ⅓ cup milk and roasted chiles. Cook for 3 minutes or until the milk is warmed.
- Add the salt, pepper, cayenne pepper and cumin into the pan.
- Then slowly add the 8 oz of White American Cheese and 4 oz of Monterrey Jack cheese. Stirring as you add the cheese.
- Stir until melted.
- Simmer for 5 minutes or until smooth and delicious!
- Serve with your favorite chips.
We received medium spiced chiles from http://www.hatch-green-chile.com/ and they were not too spicy. However, it is noted that I have a high tolerance for spice. Next time I will opt for the hot chiles.
It is noted that we received the Hatch Green Chiles from http://www.hatch-green-chile.com/ for free, but did not get paid or compensated in any other way for this review. I am not an affiliate and I do not receive any compensation for any sales resulting from this review.
I love chicken wings! I love them so much that I purchase wings in bulk. You can never have too many wings. In my opinion the best way to cook a wing is over an open flame on the grill. That way you get crispy skin and that smokey caramelized flavor that you can not get with any other form of cooking. I always get asked how to make a spicy barbecued wing. Well this is the simplest way to do it. This recipe is a simple way to make any of your favorite barbecue sauces shine as a wing sauce.
Nothing says football like buffalo wings. I have compiled a list of the best buffalo wing recipes on Savoryreviews.com. Each of the wing recipes below use a different sauce and each uses a different method for cooking. Feel free to browse and then mix and match the sauces with the various methods of cooking. My favorite is the grilled method. It produces a crispy skin with a light smokey flavor. A winner every time.
Simple and delicious, nothing beats a boneless wing. These take minimal effort to make and even less effort to eat. If you are looking for a simple big game treat that is easy to eat. This is you wing.
Grilled wings are the best way to clear out the kitchen. Move the cooking outside and keep the house calm and cool.
A sweet heat is the way to go. You can use this sauce on boneless, grilled or traditional wings. It is a winner each and every time I make it.
Sick of having chicken bones all over your house after a party. This is the easiest solution. Throw the chicken on a pizza and you will score a touchdown in no time.
The sauce that made me famous. Well famous in my own mind. This sauce won me the cup and will definitely win you fans at your big game party. Takes a little prep, but is well worth it. You can use this sauce on boneless, grilled or traditional wings.
Hope these recipes will help you out on this super Sunday. If you have any questions regarding your game day wings feel free to email me using the Ask Rex link in the menu above. I will be available all day to help you through your game day prep.
Merry Christmas to all of my readers. Since it is the holiday season, I wanted to share some of my favorite appetizers from the blog. I have compiled my list and put them below. Enjoy!
My Father-In-Law Bill has a great garden and has been harvesting tomatoes for the past couple of weeks. He utilized the fresh tomatoes to make a great homemade bruschetta. It is a delicious recipe with extremely fresh ingredients. It is a must try. So here is Bill’s first guest post. Take it away Bill.
It’s that time of the year- the tomatoes are starting to ripen and it’s time to make one of my favorite appetizers- bruschetta! Made with the freshest ingredients from the garden, it’s simple, quick and simply delicious.
Cut the tomatoes into quarters, remove the cores and the seeds, then dice and place into a bowl. Finely dice the onion slice and place in the bowl ( the red onion will give a much stronger onion flavor so only use it if you really like onion) along with the minced garlic.
Pour 2 teaspoonfuls of extra virgin olive oil over the ingredients along with 1/4 teaspoonful of salt and pepper, mix everything well and chill in the refrigerator for about half an hour.
While the ingredients are chilling, prepare the bread by slicing the baguette on the diagonal, making the slices amount 1/4 inch thick.
Brush each side of the bread with extra virgin olive oil and rub with a clove of garlic. Place in the toaster oven and toast for about 4 to 5 minutes until the slices become firm and very light golden brown.
Plate the slices and put about 2 teaspoonfuls of the tomato mixture on top and finish off with the basil.
Serve with a nice glass of Cabernet (The Little Penguin really complimented the bruschetta nicely).
- 10-12 small plum tomatoes (any kind will do- about 1 pound)
- 1 slice of yellow or vidala onion ¼ inch thick ( or red onion if you want more zip) finely diced
- 2-3 cloves of garlic minced
- 1 French or Italian baguette
- 2 teaspoonfuls extra virgin olive oil
- Basil finely minced
- Salt and pepper to taste
- Cut the tomatoes into quarters, remove the cores and the seeds, then dice and place into a bowl.
- Finely dice the onion slice and place in the bowl ( the red onion will give a much stronger onion flavor so only use it if you really like onion) along with the minced garlic.
- Pour 2 teaspoonfuls of extra virgin olive oil over the ingredients along with ¼ teaspoonful of salt and pepper, mix everything well and chill in the refrigerator for about half an hour.
- While the ingredients are chilling, prepare the bread by slicing the baguette on the diagonal, making the slices amount ¼ inch thick.
- Brush each side of the bread with extra virgin olive oil and rub with a clove of garlic.
- Place in the toaster oven and toast for about 4 to 5 minutes until the slices become firm and very light golden brown.
- Plate the slices and put about 2 teaspoonfuls of the tomato mixture on top and finish off with the basil.
- Serve with a nice glass of Cabernet (The Little Penguin really complimented the bruschetta nicely).
- This dish makes a great appetizer before your summer afternoon barbecue or when you just want a little something to go with that glass of wine. Enjoy!
This dish makes a great appetizer before your summer afternoon barbecue or when you just want a little something to go with that glass of wine. Enjoy!
Dana and I are getting ready for Easter and we wanted to dye some eggs. Then we discovered that it was going to take a huge pan to hard boil all of the eggs that we wanted to dye. So we looked for an alternative. It just so happens that this alternative is the easiest way ever to hard boil an egg. The best part is that it takes the boiling right out of the equation. Place the eggs in some muffin pans and you are good to go.
Hard Boiling Eggs in the Oven
Preheat the oven to 325 degree Fahrenheit.
Place each egg into a cup of a muffin pan.
Bake for 30 minutes.
Immediately remove the eggs and place into a ice bath. Chill for 10 minutes and you are done.
Quite possibly the easiest and most fool proof way to hard boil large eggs.
These are the easiest hard boiled eggs that I have ever peeled. The peel comes right off. Super simple!
Possible Issue When Dyeing Eggs
The one issue when dyeing the eggs is that the eggs released some microscopic residue out of the shell during baking, which left some brown spots. The cure is to gently wipe the eggs while they are in the ice bath. A little water scrub cured this issue. The eggs looked nice and bright white.
- 12 dozen large eggs
- Preheat the oven to 325 degree Fahrenheit.
- Place each egg into a cup of a muffin pan.
- Bake for 30 minutes.
- Immediately remove the eggs and place into a ice bath. Chill for 10 minutes and you are done.