Super Sunday Game Day Chow Featured

Rate this item
(5 votes)

Are you ready for some football… FOOD? Super Sunday is right around the corner and chances are you will be watching the game while munching on a few football party foods. Here are few tasty dishes from some of my cookbooks that you can serve up at your Super Sunday Bash!

BBQ Whiskey Honey Wings


This recipe is a version of barbecue chicken wings with a hint of honey and Tennessee Whiskey. Just combine, baste and bake.
12 to 24 mini wings and drums
1 cup barbecue sauce
1/4 stick butter melted
2 tablespoons TN Whiskey
2 tablespoons honey
Directions:
Combine the sauce ingredients in a bowl and stir. Bake the wings in the oven at 350 degrees on a cookie sheet with non-stick spray until the juices run clear and the wings are golden. Before removing the wings from the oven baste them evenly with the sauce and return to the oven to heat and thicken the sauce.


Game Day Bratwurst Puffs

Smoked Sausage Puffs

2 -3 cans canned crescents

3-4 cooked Bratwursts crumbled

1/2 cup chopped onions

1/2 cup chopped peppers

1/2 cup cheddar cheese shredded

1/2 cup mozzarella cheese shredded

1/4 cup mustard

Minced garlic

Cook your brawts and crumble.

Mix all in a large bowl. Use a mini muffin pan with non stick spray. Break dough into small pieces and spread pieces on a plate to stretch. Place into muffin pan, spoon filling in and fold edges over. Pinch to seal. Bake at 350 degrees until golden. You can sauté the veggies before if desired.

Easy Mustard BBQ Sauce

Ready to Cheat on a recipe? If you like a mustard based barbecue sauce with a bit of Southern bite to it then all you have to do is add these four ingredients together and heat it up a bit. This sauce is perfect for any type of pork dish, chicken and even does well on steaks! Perfect for a dipping sauce for party snacks such as meatballs, pretzels, crackers etc.

1 cup favorite barbecue sauce

1 cup mustard

1/3 cup water (more if desired)

A few splashes of hot sauce.

DIRECTIONS: Combine, heat to blend flavors and serve warm or chilled.


Pabst Game Day Chili

Here is a great starter recipe for chili using simple ingredients including some Pabst Blue Ribbon Beer. This recipe is from my PBR cook booklet which is available now as a PDF on my website.

2 pounds ground beef

1 tablespoon minced garlic

2 cans tomato sauce

2 cans chili beans

1 packet hot chili mix

2 teaspoons oregano

2 teaspoons cayenne pepper

2 cans diced tomatoes

1/2 can Pabst Blue Ribbon

1/2 cup water

1 small onion, chopped

Hot sauce as desired.

Methods/steps

Directions: Cook ground beef with garlic in frying pan and drain. Combine all ingredients in a large pot adding additional water or PBR as needed. Simmer for two hours on medium covered. To thicken chili, if needed, add 1-2 tablespoons cornmeal. For a Texas Red version eliminate the beans and add additional meat or chopped stew meat. Serve hot.


Chicken Chili

Description A tasty Chicken Chili that's perfect for game day! Cook in the crock pot or on the stove. Recipe from the Hometown Cookbook Series by Sheila Simmons and Kent Whitaker.

1 pound dry pinto beans

1 whole chicken (or 4 boneless skinless chicken breasts)

3 cayenne peppers (optional)

1 medium onion, diced

Salt and pepper to taste

1 (10-ounce) can tomatoes with chilies (rotel)

1 (14 1/2-ounce) can petite diced tomatoes

1 (8-ounce) can tomato sauce

2 tablespoons chili powder or Creole seasoning

Directions: You can make this in a Crock pot or stove top, both work great! The day before the cold snap, soak pinto beans overnight. Early the next morning, cook beans according to package directions. Boil chicken with cayenne and salt to taste until done. Debone (or chop if using boneless, skinless breasts) chicken and return to chicken stock. Add chopped onions (I prefer to sauté them in butter, salt and pepper first), tomatoes, tomato sauce and seasoning. Add pinto beans (if they aren’t completely done, it’s okay as they will continue to cook with the chili) with juice. For a crock pot combine, cover and cook on high for two hours, reduce to low and cook for at least three hours or more. Stir as needed. For stove top, Cook, stirring frequently, over medium-high heat for 30 minutes then reduce to simmer. Simmer until done or as long as possible (even overnight). Add flour to thicken before serving, if desired.

Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

Leave a comment

Make sure you enter all the required information, indicated by an asterisk (*). HTML code is not allowed.