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Are you ready for some football? Me neither. But I’m always up for some delicious game day grub!
Classic Buffalo wings are fried but I love the flavor and ease of cooking them on the grill — they are truly no fuss, no muss and finger lickin’ good! And the seasoned Buffalo sauce takes them over the top.
These hearty nachos are loaded with pulled rotisserie chicken in a spicy chipotle-tomato sauce and ungodly amounts of cheese — talk about a crowd-pleaser!
While traditional guacamole is made with raw onions, this updated version is made with roasted garlic, which has just as much flavor and none of unpleasant aftertaste.
Peel n’ Eat Shrimp are as easy to make as they are fun to eat. Here, they’re prepared Maryland-style: simmered in beer and Old Bay with homemade cocktail sauce on the side.
Melt-in-your-mouth tender, thick, and rich — this ground beef chili is wonderful over rice or scooped up with tortilla chips. I keep it on the mild side for the kids but feel free to add more chipotle chili powder at the end to kick it up, if you like.
These Southern-style ham and cheese sliders are doused in a tangy butter, mustard and poppy seed sauce. They’re perfect for football parties because they feed a crowd and can be made ahead.
Transform an ordinary block of feta into an addictive and flavorful spread with burst cherry tomatoes, capers, and a flash under the broiler. Serve with a crusty baguette.
These smoky, spicy Sloppy Joes — or “Sloppy Jenns” as we call them around here — are made entirely from scratch (read: no ketchup or mystery seasoning packets). Pile the beef onto toasted buns and serve with my Sweet & Tangy Citrus Slaw.
Crisp flour tortillas filled with gooey melted cheddar and chicken in a smoky chipotle sauce — these are the ULTIMATE quesadillas. The recipe is adapted from the website of Curtis Stone, one of my favorite chefs and cookbook authors.
This fun snack — homemade popcorn tossed with garlic butter, Parmesan, oregano and red pepper flakes — is adapted from Crazy Good Italian by D.C. Chef and Top Chef All-Stars runner-up Mike Isabella. It’s insanely addictive (yes, crazy good).
The vegetables in this salsa recipe are roasted, intensifying the flavor of the tomatoes, mellowing the onions and garlic, and adding a touch of smokiness.
Deviled eggs are named such because the mix-ins are often spicy or hot, so these orange-hued beauties spiked with Sriracha make perfect sense. They are truly devilish and totally pop-in-your-mouth-able.
Start with thick-cut applewood smoked bacon and slather it with a maple syrup, brown sugar, and chipotle glaze halfway through cooking — as the bacon cooks, the glaze sizzles and thickens into a shiny, candy-like coating. It’s addictive!
Sun-dried tomato pesto gives these grilled cheese sandwiches a gourmet twist. My son calls them “pizza paninis” since they taste like hot, crispy pizza sandwiches.