Week 13: Buffalo Chicken Dip

Recipe courtesy of Last Night’s Game intern LaurYn

• 2 Cups Cooked Shredded Chicken (Rotisserie-Style works best)

• 8 Ounces Cream Cheese (Softened)

• 1 (1 Ounce Package) Dry Ranch Dressing Mix

• 2 Teaspoons Garlic Powder

• 1 1/2 Cups Shredded Cheddar Cheese

• 1/2 Cup Frank's Hot Sauce

  1. Combine ingredients in a slow cooker.

  2. Stir well.

  3. Cover the crockpot and cook on low for 1-2 hours until the dip becomes hot and bubbly.

  4. Serve with chips, crackers or veggies

• Alternatively, this dip can be cooked in the oven rather than a crockpot. Simply preheat the oven to 350 degrees and bake ingredients in a baking dish for 20-25 minutes.

Week 12: Chorizo Queso

Recipe courtesy of Kristen

• I tsp olive oil

• 4 ounces of chorizo (no casing)

• 1 poblano pepper (stemmed, seeded and sliced thin)

• ½ yellow onion (sliced thin)

• 8 ounces of Monterey jack cheese (cut into ½” cubes)

  1. Set oven to 375 degrees

  2. Cook the chorizo on medium/high until cooked and drain excess fat.

  3. Cook the poblano and onion until the onion translucent.

  4. Place cheese evenly on glass pie pan, then pour chorizo and poblano/onion mixture on top.

  5. Cook for 8-10 minutes or until the cheese has melted.

  Serve with tortilla chips or tortillas.

Week 11: Thanksgiving In A Blanket

CHELSEA LUPKIN

Recipe courtesy of Delish

• 1 tube refrigerated crescent rolls

• 3/4 c. shredded roasted turkey

• 3/4 c. prepared stuffing

• 3/4 c. prepared mashed potatoes

• 1 c. cranberry sauce

• 1/4 c. prepared gravy, warmed (for serving)

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.

2. On a lightly floured work surface, roll out Crescent Rolls. Top with mashed potatoes, turkey, stuffing and cranberries. (You’ll want just a small spoonful of each.) Roll up and transfer to the prepared baking sheet.

3. Bake until golden, 12 to 15 minutes. Serve with gravy for dunking.

Week 10: Gameday Tacos With A Twist

Recipe courtesy of Kourtney, founder of TINGE

• 2 lbs ground beef (or turkey/chicken whatever you prefer)

• 1 can of refried beans

• A package of your favorite taco seasoning.

1. Brown the ground beef

2. Mix the beans in with the meat.

3. Add the packet of taco seasoning to the bean/beef mix. (Sometimes you have to add a little water because it gets too thick).

4. Serve in taco or tostada shells or even over rice. Some of her favorite taco toppings include shredded lettuce, tomatoes, green peppers, cheddar cheese, salsa and guac. (We have a great guac recipe for you here).

Week 9: The Masters' Famous Pimento Cheese Sandwich

Recipe courtesy of the book Par 3 Tea-Time at the Masters by the Junior League of Augusta, Ga.

Available on Amazon

In a normal year, fans flock to Augusta National for golf, the greens and of course the concessions. For a tournament where the ticket prices can be through the roof, the concession prices are unusually low with drinks and sandwiches under $3 (including their famous pimento cheese sandwich). With no fans at this year’s tournament, here’s how you can make your own at home.

• 3 cups shredded white cheddar cheese

• 2 cups shredded yellow sharp cheddar cheese

• 4 oz crumbled blue cheese

• 1 cup shredded Parmesan cheese

• 1 (4-oz) jar sliced pimentos, drained

• 1 cup light mayo

• 2 tbs Dijon mustard

• 1 loaf of white bread

1. Combine cheeses, pimentos, mayo and mustard in a food processor and process until smooth. Cover and chill.

2. Spread on bread slices. Makes four sandwiches.

(While it’s not tradition, you could also serve the pimento cheese as a dip with veggies and crackers. You do you).

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Week 8: Grilled Korean Chicken Wings with Gochujang Sauce

Photo courtesy of Paul

Recipe courtesy of chef extraordinaire Paul

• 1/4 cup Gochujang sauce (Korean red chili paste)

• 1/4 cup low sodium soy sauce

• 1 head garlic, roasted

• 1 tablespoon rice vinegar

• 2 tsp toasted sesame oil

• 3 tablespoons honey, maple syrup, or mirin

• 1 inch. piece grated fresh ginger

• 2 tsp sambal oelek or sriracha (or more for heat if you like)

• 3 lbs chicken wings

1. In a large mixing bowl, add all ingredients except for chicken wings.

2. Prepare grill for direct/indirect heat. Place room temperature chicken wings on indirect side of grill.

3. Cover grill and turn wings occasionally to insure even cooking, 18-25 minutes depending on grill.

4. Five minutes before fully cooked, remove wings from grill, and add to the bowl with the sauce. Toss to coat and place wings on direct heat side of grill.

5. Grill turning wings until evenly charred and cooked through.

6. Top with sliced green onions. Serve with steamed jasmine rice, and cold crisp vegetables such as sweet peppers and cucumber.

Week 7: Fan Favorite Guacamole

Recipe courtesy of our co-founder Amy

• 1 ripe avocado (approx. one avocado per person)

• Garlic cloves (one clove per avocado)

• Salt (preferably fine sea salt)

  
  1. Dice the garlic. Take a pinch of salt per avocado and mix with diced garlic.

  2. Using a spoon/large flat knife, mash the salt and garlic into a paste. 

  3. Cut open the avocado, remove the pit and spoon out the inside of the avocado into a bowl.

  4. Put the garlic/salt paste in with the avocado. Mash the avocado and the paste together.

  5. Serve with your favorite tortilla chips or veggies 

Week 6: Southern-Style Slow Cooker Meatballs

Recipe courtesy of Lincee Ray, host of the “I hate green beans” podcast

• 1 container grape jelly

• 2 jars sweet chili sauce

• 1 package frozen meatballs

  
  1. Pour in two portions of chili sauce to one portion of grape jelly into the crockpot. Mix around.

  2. Dump the meatballs and mix around. It will take a while for frozen meatballs to heat up the entire way through. Several hours, in fact.

  3. When heated thoroughly, serve.

• Note from the chef: I typically use two bottles of chili sauce that you find where the ketchup is located at your grocery store and mix that with one regular size jar (or squeeze bottle) of grape jelly. That's for about half the bag. If you want the entire bag, you can double it. I will say that there's no perfect combination. If you have more jelly than chili sauce, that's totally fine. People love meatballs however you serve them.