How to Make a Meal out of Game Day Snacking
How to Make a Meal out of Game Day Appetizers Let's face it, after you've set up for a viewing party and have started to enjoy yourself and the game, the last thing you want to do is prepare a dinner for the evening. We think we have a solution to the game day food slump. Why not enjoy ample snacks and appetizers for the big game without worrying what you are going to eat after you watch your favorite game! These recipes are curated to make this game day menu a filling one. Tell your guests or those in your household to come ready to watch the big game with an empty stomach - these gameday treats are guaranteed to impress and delight! Go Team!
Buffalo Ranch Veggie Quesadillas
Ingredients:
One small zucchini, sliced lengthwise into 1/4 inch thick slices
One red, orange and or yellow bell pepper
One sweet onion sliced into 1/4 inch thick rounds
1 1/2 cups freshly grated pepper jack cheese
1 1/2 cups freshly grated mozzarella cheese
Terrapin Ridge Farms Buffalo Ranch for serving
Optional items Portabella mushroom, asparagus, yellow squash, chopped into 1/4 inch thick slices.
*add chicken or shrimp if desired
Directions:
Heat to 400 °F, wash and slice all vegetables range on a baking sheet in a single layer then drizzle with olive oil and season with salt and pepper. Roast vegetables until tender 10 to 15 minutes tossing halfway through. Assemble each quesadilla by dividing the vegetables and cheese evenly between the tortillas on one half. Add a little drizzle of buffalo ranch sauce. Fold over the top to create a half round. Lightly oil a cast-iron or griddle pan on medium high heat then place the tortilla on it. Cook each tortilla approximately three minutes on each side until the tortilla is toasted and crispy in the cheese has completely melted. Cut the tortillas into triangles arrange on a platter and drizzle with buffalo ranch. Enjoy!
Tropical Tequila Wings
Ingredients:
20 chicken wings (drums or wings, your choice)
1 Tbsp. aluminum-free* baking powder (NOT baking soda)
1/2 tsp. salt ½ jar Terrapin Ridge Farms Tropical Tequila Sauce
Optional: Coconut Shreds
Directions:
Add wings to a gallon bag and pour enough Tropical Tequila Sauce to coat the wings. Marinade chicken wings for up to one night. Pre-heat oven to 400 degrees. Mix together the baking powder and salt in a large bowl. Toss wings in the baking powder and salt mixture. You do not need to coat the entire wings, the idea behind the baking powder is to change the PH of the wings so they come out of the oven nice and crispy. Place wings on rack and cook for 30 minutes. Flip wings and cook for another 20-30 minutes, until preferred crispiness. Coat wings in the rest of the Tropical Tequila Sauce and garnish with coconut shreds.
Cracker Crusted Chicken Fingers with Champagne Garlic Honey Mustard
Ingredients:
1 lb Chicken Tenders
2 C Buttermilk
1/4 C Franks Hot Sauce
1/2 C Panko Bread Crumbs
1/2 C Wellington Croissant Crackers, crushed
1 tsp Poultry Seasoning 1/2 tsp Paprika Salt and Pepper to taste
Terrapin Ridge Farms Champagne Garlic Honey Mustard for dipping
Directions:
In a large bowl, stir together the buttermilk and hot sauce. Add the chicken tenders and let soak in the buttermilk mixture for 30 min to 1 hour at room temperature. In another bowl, stir together the panko, cracker crumbs, poultry seasoning, paprika, and salt and pepper. Preheat the oven to 425 and line a sheet pan with foil. Put a cooling rack on top of the foil and spray with nonstick spray. This will allow heat to get under the chicken and they won't get soggy on the bottom. Take the chicken from the buttermilk mixture and shake off any excess. Dip in the breading, pat the breading onto the chicken so it sticks, then place on the prepared pan. Continue with remaining chicken. Bake at 425 for 25-30 minutes, or until chicken is golden brown and cooked through. Serve with Terrapin Ridge Farms Champagne Garlic Honey Mustard.
Fried Chicken Slider Sammies with Bacon Aioli and Arugula
Ingredients: Use chicken strips from the Cracker Crusted Chicken Finger recipe (or your favorite fried chicken recipe)
Kings Hawaiian Rolls
Terrapin Ridge Farms Bacon Aioli
Swiss Cheese
Arugula
Directions:
For this recipe we like to use pre-made/store-bought fried chicken, or the cracker crusted chicken strips mentioned in this blog post. Line up the bottom of the King's Hawaiian Rolls in a baking pan. Add equal amounts of chicken on each of the rolls and layer Swiss cheese on top. Bake in oven at 350 until the cheese is melted. Squeeze ample amounts of Terrapin Ridge Farms Bacon Aioli on top and garnish with arugula. Place the tops of the buns back on the rolls and serve warm!
Creamy Cheese Dip with Hot Pepper Bacon Jam
Ingredients:
1 Sourdough Bread Bowl 8 oz Cream Cheese, cubed
1/2 C Sour Cream
1/2 C Shredded Gruyere Cheese
1/2 C Grated Asiago Cheese
1/3 C Caramelized Onions Salt and Pepper to taste
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 C Terrapin Ridge Farms Hot Pepper Bacon Jam
Wellington Crackers for Dipping
Directions: In a medium saucepan combine the cream cheese, sour cream, gruyere, and asiago. Stir until all the cheeses are melted and well combined. Stir in the caramelized onions, garlic powder, onion powder, and salt and pepper. Pour the hot cheese dip into the bread bowl. Then dollop the bacon jam all around and swirl it throughout the dip. Serve warm with Wellington Crackers and extra Terrapin Ridge Farms Bacon Jam on the side.
Jalapeno Hatch Chile Jam Crock Pot Tacos
Ingredients: 5 lbs.
boneless pork shoulder blade roast, trimmed and cut into 3 to 4 inch pieces
2 tsp kosher salt
1 tsp black pepper
1 tsp olive oil
1 Jar Terrapin Ridge Farms Jalapeno Hatch Chile Jelly
1 cup reduced sodium chicken broth
1/4 cup freshly squeezed orange juice
2 tbsp freshly squeezed lime juice
2 bay leaves (optional)
Directions:
Heat the pressure cooker on SAUTE mode until hot. Season the pork pieces with salt and pepper. Add 1 tsp olive oil to the pressure cooker and sear the pork on all sides until browned (about 5 minutes). Remove pork from pressure cooker and set aside. Pour the chicken broth, orange juice and lime juice into the pressure cooker and use a wooden spoon to deglaze the pot and remove any browned bits stuck to the bottom. Carefully place the pork into the liquid. Pour the jar of Jalapeno Hatch Chile Jelly onto the pork pieces then toss in the bay leaves. * see note Close the lid and make sure the valve is in the sealed position. Set to HIGH pressure for 80 minutes. Let the pressure release naturally for 10 minutes before fully releasing the pressure. Carefully remove the pork from the pressure cooker to a large bowl or cutting board and shred into smaller chunks with two forks. Meanwhile turn the pressure cooker to SAUTE mode and reduce the liquid till it's about 1 cup (about 10 to 15 minutes). Toss the pork in the reduced liquid. Serve with warm tortillas, avocado slices, pico de gallo and lime wedges. Enjoy! NOTES *I use an 8 quart instant pot for this recipe.
Buffalo Ranch Veggie Quesadillas
Ingredients:
One small zucchini, sliced lengthwise into 1/4 inch thick slices
One red, orange and or yellow bell pepper
One sweet onion sliced into 1/4 inch thick rounds
1 1/2 cups freshly grated pepper jack cheese
1 1/2 cups freshly grated mozzarella cheese
Terrapin Ridge Farms Buffalo Ranch for serving
Optional items Portabella mushroom, asparagus, yellow squash, chopped into 1/4 inch thick slices.
*add chicken or shrimp if desired
Directions:
Heat to 400 °F, wash and slice all vegetables range on a baking sheet in a single layer then drizzle with olive oil and season with salt and pepper. Roast vegetables until tender 10 to 15 minutes tossing halfway through. Assemble each quesadilla by dividing the vegetables and cheese evenly between the tortillas on one half. Add a little drizzle of buffalo ranch sauce. Fold over the top to create a half round. Lightly oil a cast-iron or griddle pan on medium high heat then place the tortilla on it. Cook each tortilla approximately three minutes on each side until the tortilla is toasted and crispy in the cheese has completely melted. Cut the tortillas into triangles arrange on a platter and drizzle with buffalo ranch. Enjoy!
Tropical Tequila Wings
Ingredients:
20 chicken wings (drums or wings, your choice)
1 Tbsp. aluminum-free* baking powder (NOT baking soda)
1/2 tsp. salt ½ jar Terrapin Ridge Farms Tropical Tequila Sauce
Optional: Coconut Shreds
Directions:
Add wings to a gallon bag and pour enough Tropical Tequila Sauce to coat the wings. Marinade chicken wings for up to one night. Pre-heat oven to 400 degrees. Mix together the baking powder and salt in a large bowl. Toss wings in the baking powder and salt mixture. You do not need to coat the entire wings, the idea behind the baking powder is to change the PH of the wings so they come out of the oven nice and crispy. Place wings on rack and cook for 30 minutes. Flip wings and cook for another 20-30 minutes, until preferred crispiness. Coat wings in the rest of the Tropical Tequila Sauce and garnish with coconut shreds.
Cracker Crusted Chicken Fingers with Champagne Garlic Honey Mustard
Ingredients:
1 lb Chicken Tenders
2 C Buttermilk
1/4 C Franks Hot Sauce
1/2 C Panko Bread Crumbs
1/2 C Wellington Croissant Crackers, crushed
1 tsp Poultry Seasoning 1/2 tsp Paprika Salt and Pepper to taste
Terrapin Ridge Farms Champagne Garlic Honey Mustard for dipping
Directions:
In a large bowl, stir together the buttermilk and hot sauce. Add the chicken tenders and let soak in the buttermilk mixture for 30 min to 1 hour at room temperature. In another bowl, stir together the panko, cracker crumbs, poultry seasoning, paprika, and salt and pepper. Preheat the oven to 425 and line a sheet pan with foil. Put a cooling rack on top of the foil and spray with nonstick spray. This will allow heat to get under the chicken and they won't get soggy on the bottom. Take the chicken from the buttermilk mixture and shake off any excess. Dip in the breading, pat the breading onto the chicken so it sticks, then place on the prepared pan. Continue with remaining chicken. Bake at 425 for 25-30 minutes, or until chicken is golden brown and cooked through. Serve with Terrapin Ridge Farms Champagne Garlic Honey Mustard.
Fried Chicken Slider Sammies with Bacon Aioli and Arugula
Ingredients: Use chicken strips from the Cracker Crusted Chicken Finger recipe (or your favorite fried chicken recipe)
Kings Hawaiian Rolls
Terrapin Ridge Farms Bacon Aioli
Swiss Cheese
Arugula
Directions:
For this recipe we like to use pre-made/store-bought fried chicken, or the cracker crusted chicken strips mentioned in this blog post. Line up the bottom of the King's Hawaiian Rolls in a baking pan. Add equal amounts of chicken on each of the rolls and layer Swiss cheese on top. Bake in oven at 350 until the cheese is melted. Squeeze ample amounts of Terrapin Ridge Farms Bacon Aioli on top and garnish with arugula. Place the tops of the buns back on the rolls and serve warm!
Creamy Cheese Dip with Hot Pepper Bacon Jam
Ingredients:
1 Sourdough Bread Bowl 8 oz Cream Cheese, cubed
1/2 C Sour Cream
1/2 C Shredded Gruyere Cheese
1/2 C Grated Asiago Cheese
1/3 C Caramelized Onions Salt and Pepper to taste
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 C Terrapin Ridge Farms Hot Pepper Bacon Jam
Wellington Crackers for Dipping
Directions: In a medium saucepan combine the cream cheese, sour cream, gruyere, and asiago. Stir until all the cheeses are melted and well combined. Stir in the caramelized onions, garlic powder, onion powder, and salt and pepper. Pour the hot cheese dip into the bread bowl. Then dollop the bacon jam all around and swirl it throughout the dip. Serve warm with Wellington Crackers and extra Terrapin Ridge Farms Bacon Jam on the side.
Jalapeno Hatch Chile Jam Crock Pot Tacos
Ingredients: 5 lbs.
boneless pork shoulder blade roast, trimmed and cut into 3 to 4 inch pieces
2 tsp kosher salt
1 tsp black pepper
1 tsp olive oil
1 Jar Terrapin Ridge Farms Jalapeno Hatch Chile Jelly
1 cup reduced sodium chicken broth
1/4 cup freshly squeezed orange juice
2 tbsp freshly squeezed lime juice
2 bay leaves (optional)
Directions:
Heat the pressure cooker on SAUTE mode until hot. Season the pork pieces with salt and pepper. Add 1 tsp olive oil to the pressure cooker and sear the pork on all sides until browned (about 5 minutes). Remove pork from pressure cooker and set aside. Pour the chicken broth, orange juice and lime juice into the pressure cooker and use a wooden spoon to deglaze the pot and remove any browned bits stuck to the bottom. Carefully place the pork into the liquid. Pour the jar of Jalapeno Hatch Chile Jelly onto the pork pieces then toss in the bay leaves. * see note Close the lid and make sure the valve is in the sealed position. Set to HIGH pressure for 80 minutes. Let the pressure release naturally for 10 minutes before fully releasing the pressure. Carefully remove the pork from the pressure cooker to a large bowl or cutting board and shred into smaller chunks with two forks. Meanwhile turn the pressure cooker to SAUTE mode and reduce the liquid till it's about 1 cup (about 10 to 15 minutes). Toss the pork in the reduced liquid. Serve with warm tortillas, avocado slices, pico de gallo and lime wedges. Enjoy! NOTES *I use an 8 quart instant pot for this recipe.
