Do you host or attend game day parties? Either way, you are likely making some game day food. If you’re like me, you search the internet, your favorite blogs or Pinterest for snacks and game day food. Some of my blogger friends and I have gathered some of our favorites for this game day round up. Although we are posting them during the football playoffs, they would be perfect for any game day gathering, basketball, NASCAR, hockey or your favorite sport. I hope you enjoy this collection of 21 recipes from some fabulous bloggers.
I love cheese. Almost any cheese but especially brie. The creaminess, the richness, the melty goodness when it’s baked – it’s all good. When our neighbors asked us over for drinks, I offered to bring an appetizer and chose this cranberry pistachio baked brie. I always have cranberry sauce, whole berry or jellied, in my pantry so I concocted this appetizer. Sugar helps cut the tartness of the cranberries while the orange zest adds a mild, citrusy zing. The pistachios, which are usually always in my pantry too, offer a slight crunch giving the dish texture with the creaminess. If you’re not a fan of pistachios, you could use whole almonds, unsalted, and chop the same amount. If there is a nut allergy you are concerned about, just omit them. This is week 16 in the 52 Week New Recipe Challenge.
As you can see in the photo I have a brie baker. I make baked brie of some kind quite a bit and often experimenting. While the recipe calls for a pie dish, you could bake on a parchment lined baking sheet, however, moving soft, baked brie is tricky without it oozing out. You need a spatula large enough to move the brie and thin enough to slide under it. If it’s already oozing when you remove it from the oven, you risk losing much of that creamy goodness. A pie plate is a better option, or a small 1 1/2 quart Corning ware dish. Anything that’s ovenproof.
- 1 wheel (8-inch) brie
- 2 cups cranberry sauce (recipe follows)
- 3/4 cup shelled raw pistachios, coarsely chopped
- Zest of 1/2 an orange
- Cranberry Sauce
- 1 can whole berry cranberry sauce
- 1/2 cup sugar
- Zest of 1/2 an orange
- Place the sauce, sugar, and zest in a saucepan over high heat. Stir to dissolve the sugar and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, for 10 minutes or until sugar is completely dissolved. Remove from heat.
- Preheat oven to 350 degrees F. Place the brie in an 8-inch pie plate. Bake at 350 degrees F for 10 minutes or until the brie is soft to the touch. Remove the brie from the oven and top with the cranberry sauce and sprinkle with the chopped pistachios and orange zest. Serve immediately with crackers, pita chips, sliced baguette or crostini.
While perusing one of my Pioneer Woman cookbooks I came across this easy recipe. My family LOVES fried cheese and if it’s on a menu we usually order it. Even my picky eater enjoys it. I’ve always wanted to make it at home but never really knew how. I knew it started with mozzarella sticks like my boys often have for snacks but that’s about it. The original recipe makes 32 pieces which was too much for us to snack on this afternoon so I scaled it back to about 16 pieces.
This is my smaller version. If you are making it for more people figure 4 to 5 cheese sticks per person and adjust the flour, egg and Panko accordingly. For the 16 I made I used only one egg and about 1/8 of a cup of milk. The recipe is easily doubled.
Our favorite pasta sauce is Bertolli Vidalia Onion and Garlic. It’s what I had on hand today to use instead of marinara sauce. Use what you like or what you happen to have in your pantry.
Don’t substitute regular breadcrumbs for the Panko. The Panko gives them a nice crunch and texture.
This recipe is definitely a keeper and will certainly be made again and again. A perfect snack for movie night, game night or a lazy Sunday afternoon. It was a big hit with the boys and I can see myself making loads of these when they are teenagers and have friends over. It’s really that easy.
- 8 pieces of Mozzarella string cheese, removed from their wrappers and cut in half
- 1/2 cup all-purpose flour
- 1 egg
- 1/8 cup milk
- 1 cup Italian seasoned Panko breadcrumbs
- Canola oil or Vegetable oil, for frying
- Marinara or your favorite pasta sauce, for dipping, about 1 cup
- Place the flour in a bowl, Panko in a bowl and mix the egg with milk in yet a separate bowl. Dip mozzarella sticks in the flour, tapping to remove excess, then the egg and finally the Panko. Place on a baking sheet. Repeat with each cheese stick, pressing the Panko gently to make it stick. (You may need to add a bit more Panko if it becomes too wet and doesn't stick.) You need to make sure the cheese is coated well. Once you have all of your cheese sticks dipped and dredged and on the baking sheet, place in freezer for about 20 minutes. This will really make the coating stick so don't rush or skip this part. About 5 minutes before they are ready to come out of the freezer heat about 1 1/2 inches of oil in a fry pan. In a small saucepan, heat the marinara sauce.
- Once the oil is hot, gently place frozen cheese sticks into the oil, a few at a time so as not to crowd the pan or cool the oil too much. Turn them with tongs to keep them from burning. They should be a golden brown. If the cheese starts to ooze out it's time to remove them to a paper towel lined plate. They should be fried no longer that about 3 - 4 minutes total. They were not stringy like I've had in restaurants but delicious all the same.
Adapted from: The Pioneer Woman Cooks - Food From My Frontier