Game Day Recipe Compilation

Tomorrow is Super Bowl Sunday, and here are all the recipes we think would be great to enjoy that day:


Egg Rolls with Spicy Peanut Sauce


Mini Ham Sandwiches


Pork Chorizo Burger


Spicy Dr. Pepper Pulled Pork


Thai Chicken Tacos


Spicy Pork Tacos with Pineapple Salsa


Spicy Mushroom Sloppy Joes


Restaurant-Style Salsa


Sriracha Buffalo Chicken Wings with Lemon Dijonnaise Dip


Spicy Shredded Beef Sandwiches


Peanut Butter Brownie Bars

dsc_0968 copy

Thai Coconut Chicken Meatballs


Smokin’ Hot Baked Wings

dsc_0045 copy

Pork & Scallion Wontons


Smoky Pork BBQ Sandwiches


Whiskey-Mustard Meatballs


Football Fudge Brownies


Salami Snack


Southwestern Nachos Potato Skins


Pizza-Stuffed Mushrooms

DSC_0764 copy

Mexican Brownies


Hot Wing Dip


Smoky Ranch Dip


Southwest-Style Egg Rolls with Southwest Sour Cream Dip


Roasted Salsa Roja


No-Frills Guacamole


Roasted Tomatillo Salsa


Tequila Sunrise


Salty Chihuahua


Pineapple Rum Slush


Chicken Enchilada Dip


Sticky Habanero Glazed Chicken Wings

DSC_0318 copy

Buffalo Chicken Meatball Sliders

DSC_0342 copy

Alabama White Sauce


Blue Cheese Ranch Dip


Buttery Nashville Hot Sauce Chicken Wings

DSC_0555 copy

Sweet Chile Hot Wings

DSC_0586 copy

Buffalo Chicken Wings

DSC_0603 copy

Southern Fried Pickles with Creamy Rémoulade

DSC_0986 copy

The nacho cheese

DSC_0090 copy 2

Chicken Parm Sliders

DSC_0102 copy

Barbecue Chicken Meatball Sliders

DSC_0186 copy 2

Vietnamese Peanut Sauce Chicken Wings


Sweet, Hot, and Sour Tennessee Whiskey Meatballs


Korean Meatballs

dsc_0341 copy 2

Fiery Hot Wings

dsc_0354 copy

Tomatillo Salsa

DSC_0449 copy

Peanut Butter and Pepper Jelly Bars


Pizza Fries with pepperoni


Bratwurst with Sauerkraut

Take care everybody !

Tomatillo Salsa


  • Salsa
    • 2 lb. tomatillos
    • 1 cup chopped onion (we used yellow onion)
    • 3 serrano chile peppers, seeded, chopped (we cut the serranos lengthwise in half, only threw away half of the seeds and minced the peppers afterwards)
    • 1/4 cup lime juice
    • 1/4 cup chopped fresh cilantro
    • 1/2 teaspoon salt (we used table salt)
  • Chips, for serving


  1. Peel the husks off the tomatillos, rinsing the tomatillos off afterwards. Take a large saucepan and add the tomatillos to it, pouring enough water in to cover the tomatillos (our tomatillos started floating so we never truly got to “cover” them). Set the saucepan over high enough heat for boiling to occur (we went with medium-high heat). Once boiling, turn the heat down to medium, putting a lid on the saucepan next. Let the tomatillos cook for 8 to 10 minutes or until they’re soft, transferring them to either a food processor with a metal blade or a blender (we used a blender).
  2. Pulse the tomatillos just until they look smooth. Place the tomatillos in a large mixing bowl with the other ingredients, stirring to combine.

dsc_0354 copy

Oh man, this salsa tastes so good ! The tomatillos and lime juice bring a bright acidity to the salsa but you still get a nice heat from the serranos. The onion brings a crunch and a bit of sharp flavor, which contrasts to the smooth tomatillos. This salsa is called for in a chicken enchilada recipe we’ll be making that should end up being delicious if this salsa is any indication !

Recipe source unknown.

Take care everybody !

Roasted Tomatillo Salsa


  • 1 ½ pounds tomatillos, husks removed
  • 1 large poblano pepper
  • ½ cup coarsely chopped sweet onion
  • ½ cup loosely packed fresh cilantro leaves
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, chopped
  • ¼ teaspoon salt (we used table salt)
  • ¼ teaspoon ground black pepper (we used freshly ground black pepper)


  1. Preheat your broil (the recipe never says to, but we’d recommend moving your oven rack up one from the middle). Take a rimmed baking sheet and spray it with nonstick cooking spray (we lined our baking sheet with aluminum foil and then sprayed the foil with nonstick cooking spray).
  2. Cut the tomatillos and poblano in half, placing them on the baking sheet (cut-side down) afterwards. Stick them in the oven to broil for 5 minutes or until they are soft and look slightly charred (the original recipe does mention that you may need to remove some pieces before others). Once soft and slightly charred, take them out of the oven an off the baking sheet so they can cool down to room temperature.
  3. Take the lid off your food processor and add to it the tomatillos, poblano, onion, cilantro, lime juice, garlic, salt and pepper. Pulse or process just long enough for the vegetables to get chopped and the salsa becomes slightly liquid. Put the salsa in a container, put the lid on it and let it sit in the fridge for at least 2 hours to get cold. If the salsa is stored in an airtight container it can last for up to a week.

This salsa is like chili, good the first day but even better the second !

This recipe came from a Paula Deen magazine.

We weren’t paid in any form to promote Paula Deen’s magazine.

Take care everybody !

Roasted Salsa Roja


  • 3 tomatoes (about 1 ½ pounds total), quartered and cored
  • 1/3 cup chopped onion (1 small) (we used a yellow onion)
  • 5 cloves garlic, peeled
  • 1 fresh jalapeño chile pepper, stemmed, halved, and seeded (we left the seeds in)
  • 2 to 3 tablespoons vegetable oil (we used 2 tablespoons)
  • 1 cup snipped fresh cilantro
  • ¼ to 1/3 cup lime juice (we used ¼ cup)
  • ½ teaspoon sugar
  • 1 teaspoon salt (we used roughly ½ of table salt)


  1. Make sure your oven rack is set 5 to 6 inches from the broiler. Preheat the broiler. Take a large mixing bowl out and toss the tomatoes, onion, garlic, and chile pepper together in it. Pour enough oil in to coat everything. Take a 15 x 10 x 1-inch baking pan out (we lined ours with aluminum foil) and spoon the mixture onto the pan, spreading it out so everything is in a single layer.
  2. Broil the vegetables for 8 minutes, turning them over afterwards. Broil for another 6 to 8 minutes or until the vegetables start to darken around the edges (7 minutes did the job for us). Take the baking  pan out of the oven and let it rest on a wire rack for 10 minutes, letting everything cool down.
  3. Take the roasted vegetables as well as any juices on the baking pan and place them in a food processor, pulsing on and off until everything’s coarsely chopped. Add the cilantro, lime juice and sugar into the food processor, continuing to pulse until the salsa has reached your own preferred consistency. Season to taste with salt. You can either eat this right away or put it in a sealed container and refrigerate for up to 3 day.

While this tastes good, we were surprised that this didn’t taste spicy at all since we left the jalapeño’s ribs and seeds in the mixture. We really enjoyed the lime flavor. It was just a nice blend of flavors that we enjoyed. As much as you might enjoy some salsa from jars, nothing can beat the flavors of a freshly made salsa ! We pureed our salsa more because I don’t care for the texture that bigger chunks of tomatoes have but whichever texture you choose, the flavor is there !

Recipe source unknown.

Take care everybody !

Restaurant-Style Salsa

Here’s a salsa recipe we found that’s great to enjoy for any game or party.


  • 1 (28-oz.) can whole tomatoes with juice
  • 2 (10-oz. each) cans Rotel Diced Tomatoes and Green Chilies (we used the original type)
  • ¼ cup chopped onion (we used ½ cup of Vidalia onions)
  • 1 jalapeño, quartered lengthwise and sliced thinly afterwards (we used a serrano)
  • 1 garlic clove, minced (we used 2 large garlic cloves)
  • ¼ tsp. sugar
  • ¼ tsp. salt (we used kosher salt)
  • ¼ tsp. ground cumin
  • Juice of half a lime
  • ½ cup cilantro (or more to taste) (we just went with ½ cup)


  1. In a food processor or blender (we used a food processor), add all the ingredients to it.
  2. Pulse the mixture until you get the consistency you want (we pulsed until it was as smooth as we could get it).
  3. Serve with chips (we liked eating the salsa with Tostitos Tortilla Hint of Lime Chips).

You can eat this right after you’re done making it but we find that the salsa is at its tastiest after it’s been left in the fridge overnight.

We got this recipe from a Ree Drummond cookbook.

We weren’t paid in any form to mention Rotel, Tostitos, or Ree Drummond.

Take care everybody !