8 football snack recipes that will make you want to stay home this Sunday

CLEVELAND, Ohio — We’re well into football season and while games look a little different this year due to the coronavirus pandemic, our backyard barbecues and low-key Sunday get-togethers have stayed the same.

We’re still parked in front of the TV every week, drinking beer and eating all of those football foods we know and love — wings, pizza, chips, the whole 9 yards.

While it’s very tempting to head to a bar to watch the big game, or order takeout to your couch, the best football snacks ever are definitely the ones you make in your own kitchen.

If you’re sick of microwave nachos and frozen wings, we’ve created 8 recipes for football foods that are practically begging you to stay home this Sunday. These dishes are better than anything you can find on the delivery pizza place’s menu and they’re filling enough to feed a crowd, if that’s your thing.

1. Savory monkey bread

Everyone’s heard of sticky, sweet monkey bread, but it’s savory cousin, dare I say it, is even more delicious. It’s like bite-sized garlic bread that’s flaky and full of flavor. If you need a last-minute dish to make for the big game, here’s your new go-to.

2 16-ounce cans biscuit dough

1 stick butter, melted

3 cloves garlic, minced

3-4 rosemary stems, coarsely chopped

Parsley, chopped

Salt and pepper

1. Preheat the oven to 375 1/4 u00b0F.

2. Mix butter, garlic, salt and pepper in a medium bowl.

3. Cut biscuits into fourths and roll into balls. Toss with butter mixture.

4. Lightly toss everything with parsley and rosemary.

5. Arrange dough balls in a Bundt pan in the shape of the pan.

6. Cook for about 25 minutes, or until it’s golden brown. Let cool slightly and flip out of the pan onto the tray. Serve with marinara.

2. Garlic teriyaki slow cooker meatballs

The sauce for these meatballs is so good that people won’t even realize that you’re using frozen meatballs as the vehicle for it. While these are perfect for watching the big game, it’s also a great recipe for a weeknight meal served over rice.

2 packages precooked, frozen meatballs (about 30 meatballs)

3 cloves garlic, minced

1/4 u00bd cup soy sauce

1 tsp. sesame oil

1 tbsp. chili garlic sauce

1/4 u00bd cup broth (chicken, beef or vegetable)

1/4 u00bc cup unseasoned rice wine vinegar

1 tbsp. honey

1/4 u00bc tsp. red pepper flakes

1 tbsp. cornstarch

3 scallions, thinly sliced

2 tbsp sesame seeds

1. In a bowl, whisk together garlic, soy sauce, sesame oil, chili garlic sauce, broth, rice wine vinegar, honey, red pepper flakes and cornstarch.

2. Place meatballs in the bottom of a slow cooker. Top with sauce.

3. Cook on low for 5-6 hours. Top with scallions and sesame seeds before serving.

3. Frito pie for a crowd

Everyone loves a good walking taco, the champion of all on-the-go meals and perfect for eating in front of the TV. Next time you’re having a get-together for the Browns game, you can set up your own Frito pie bar so everyone can make their own.

1 lb. ground beef

3 cloves garlic, minced

1 small yellow onion, diced

1 (15 ounce) can of tomato sauce

1 small can (6 ounces) of tomato paste

1 14-ounce can of kidney beans

1 tsp. cumin

1 tsp. oregano

1 tbsp. chili powder

1 tsp. red pepper flakes

Salt and black pepper to taste

1 bag of family-sized Fritos

1 bunch of scallions, thinly chopped

1/4 u00be cup of sour cream

1 package of shredded Mexican cheese

1 tomato, diced

1/4 u00bd head of iceberg lettuce, shredded

1 jar of sliced pickled jalapenos

1. In a large, deep saucepan on medium-high heat, add in your ground beef and onions, seasoning with salt and pepper. Cook until meat is browned, but it’s OK if it’s not completely cooked yet, and the onions are translucent.

2. Once meat is nearly cooked, reduce heat to medium and add in garlic. Cook for 1-2 minutes until garlic becomes fragrant, but not burned.

3. Add in tomato sauce, tomato paste, cumin, oregano, chili powder and red pepper flakes. Cover and reduce heat to low, letting cook for about 25 minutes.

4. Drain the can of beans and add to pot, stirring to combine. Replace cover and cook for another 20 minutes.

5. Place the rest of the ingredients in individual containers for people to serve themselves, the toppings being scallions, sour cream, cheese, tomatoes, lettuce and jalapenos. To make a plate, place a base level of Fritos on a plate and top with chili and toppings like you were making nachos.

4. Biggest and best-ever sub sandwich

Sub sandwiches are always reliable, filling meals no matter where they are from, but nothing beats a good homemade sub sandwich piled high with anything and everything from the fridge. You can mix up what meats and cheese you’re using based on your taste, but the cherry pepper spread and red wine vinaigrette are really the elements that take this sandwich to the next level.

1 giant loaf of French or Italian bread (thick, not a super thin baguette)

1/4 u00bc lb hard or Genoa salami, sliced thin

1/4 u00bd lb ham, sliced thin

1/4 u00bd lb mortadella, sliced thin

1/4 u00bc lb prosciutto (optional)

1/4 u00bd lb provolone cheese, sliced thin

Shredded lettuce (About half a head of iceberg or one store-bought bag)

One heirloom or beefsteak tomato, sliced

1/4 u00bd red onion, thinly sliced

8-9 pickled pepperoncini peppers, sliced

1-2 tbsp. Parsley, coarsely chopped

1/4 u00bc cup of pickled cherry peppers, coarsely chopped

1 clove of garlic, coarsely chopped

3 tbsp. red wine vinegar, separated

2 tsp. sugar, separate

1 tsp. Dijon mustard

6 tbsp. olive oil

2-3 tbsp. mayonnaise

Salt and pepper to taste

1. Slice bread completely in half horizontally. Place one single even layer of each meat on one side of the bread, lining up each meat so that each layer completely covers the last one. Top with a layer of cheese.

2. Place the oven on broil and put both pieces of bread on a baking sheet. Place in the oven until the bread slightly toasts and the cheese begins to melt. This will likely take 2-3 minutes, but keep an eye on it because it can burn quickly.

3. In a small box, mix pickled cherry peppers, garlic, 1 tablespoon of red wine vinegar and 1 teaspoon of sugar. Salt and pepper to taste.

4. In another medium bowl, mix together 1 teaspoon of sugar, 2 tablespoons of red wine vinegar, Dijon mustard, parsley and some salt and pepper. Then, gently pour in olive oil while whisking at the same time, making a vinaigrette.

5. On the empty piece of bread, spread a light layer of mayonnaise. Then, spread the cherry pepper mixture on top.

6. On the other piece of bread, top with lettuce, tomatoes, onions and pepperchinis. You might use less than we’ve indicated which is fine, just add as much or as little of each ingredient as you like.

7. Put both pieces of bread together and slice into 2-inch-wide pieces. Stick toothpicks in each piece and serve on a tray.

5. Carbonara pizza

Two Italian restaurant favorites become one in this carbonara pizza, and the leftovers honestly would make a pretty killer breakfast the next day. It has bacon, eggs and cheese sauce, so what’s not to like? And while corn isn’t traditionally seen in carbonara pasta, it’s in season, and complements the flavors so well that you’d wish it was a staple ingredient.

1 large ball of store bought pizza dough, any kind

3 tbsp. unsalted butter

1 1/4 u00bc cup milk

2 tbsp. all-purpose flour

2 cloves of garlic, minced

1/4 u00bc cup parmesan cheese

3 eggs

8 slices of bacon

2 ears of corn on the cob, peeled

4 scallions, sliced

1. Preheat oven to 450 1/4 u00b0F and place oven rack in the center.

2. Once preheated, roll out dough until it’s about 1/4 u00bc-inch thick and place on a greased pizza stone, pizza pan or baking sheet (I prefer to use olive oil to grease for flavoring). Let the plain dough prebake in the oven for about 2 minutes before taking out. Let cool a bit.

3. In a small saucepan, melt butter over medium heat. Whisk in flour for about 1-2 minutes. Do not let brown.

4. Whisk in milk slowly. Keep whisking until the mixture is smooth and bubbling slightly. Season with salt and pepper and add in garlic.

5. Add parmesan cheese to sauce and begin to whisk. Remove from heat and keep whisking until the cheese mixture is very smooth. Set aside to cool before placing on pizza.

6. On another pan, cook bacon on stove on medium heat until completely cooked, but not too brown (it will continue to cook in the oven).

7. Take both pieces of corn and wrap in foil. If you have a gas stove, you can grill the corn directly on the burner on medium to medium low heat. Just make sure that the flame isn’t completely burning the foil off. Use tongs to rotate. If you do not have a gas stove, you can use a grill pan to grill the corn until it is slightly browned and bright yellow.

8. Once both are cooked and cooled, chop bacon into thick pieces and cut the corn off the cob. Keep to the side.

9. Once cooled, spread a layer of the cheese sauce onto the dough. Carefully crack eggs onto the dough, keeping them separate. Sprinkle bacon and corn all over pizza.

10. Place pizza in the oven to cook until edges are brown and eggs are completely cooked, it will probably take 10-12 minutes or so depending on the oven.

11. Once cooled, sprinkle with scallions and serve.

6. Air fryer sticky wings with homemade blue cheese

Buffalo wings are the quintessential football snack, but these sticky wings with homemade blue cheese will become what you crave every time you sit in front of the TV to watch any sporting event after you try them. They’re also healthier because they are made in an air fryer, but you won’t even notice the difference once you take a bit of all the flavor packed into the sauce. Plus, after you try the blue cheese dressing, you’ll never buy the bottled stuff again

1 lb. chicken wings, split at the joint (you can buy the legs and wings pre-separated as well)

Cooking spray

2 cloves garlic, minced

2 tsp. fresh ginger, minced

1/4 u00be cup soy sauce

3/4 cup chicken stock

2 tsp. sesame oil

2 tsp. honey

2 tbsp. sriracha

Salt and pepper, to taste

1 tbsp. cornstarch

1/4 u00bd cup of crumbled blue cheese

1/4 u00bc cup sour cream

1/4 u00bc cup mayonnaise

1-2 tbsp. parsley, minced

Juice from 1/4 u00bd a lemon

Salt and pepper

1. Pat wings dry and sprinkle with salt. Spray basket of air fryer with cooking spray. Place the wings in the basket so they aren’t touching and cook at 370 1/4 u00b0F and cook for 11-12 minutes. Remove tray and flip the wings, increase heat to 400 1/4 u00b0 F and cook for another 6 minutes, or until very crispy.

2. In a saucepan over medium heat, add garlic and ginger and let cook for 1-2 minutes. Add in soy sauce, chicken stock, sesame oil, honey, sriracha and salt and pepper to taste.

3. Mix cornstarch with a little bit of water until a smooth, cloudy liquid forms. Add to the saucepan and stir.

4. Once the mixture begins to bubble, reduce to low heat and let cook until thick.

5. In the meantime, mix together blue cheese, sour cream, mayonnaise, parsley, lemon juice, salt and pepper in a small bowl. Use a spoon to press blue cheese chunks into the mixture so it’s well combined. Put to the side.

6. In a large bowl, place wings and drizzle with sauce. Toss the wings in the sauce until fully covered. Serve with blue cheese.

7. Nachos with chorizo gravy and bacon

You’ve never had nachos like these before, and they’re the only nachos you’re going to want to have after you try them once. These are not your average nachos, the flavor comes down to a science. Every bite is packed with all of the toppings, and they will undoubtedly make you a mess, but you won’t even mind after you try them.

1 bag of tortilla chips

1 lb chorizo

2 tablespoons all-purpose flour

1 cup milk

2 cups of shredded cheddar or Mexican-blend cheese, separated

1 tsp. hot sauce

8 pieces of bacon, cooked

4 scallions, sliced

3 tablespoons pickled jalapenos

1/4 u00bd avocado, diced

Sour cream, for serving

1 bunch of cilantro, for serving

Salt and pepper to taste

1. Preheat the oven to 375 1/4 u00b0 F

2. Brown chorizo in a large saucepan over medium/medium-high heat. Remove meat from pan and leave pan drippings.

3. Whisk flour into pan drippings over medium heat, continue to whisk until smooth (3-4 minutes).

4. Whisk in flour and hot sauce. Add 1 cup of shredded cheese slowly, allowing all cheese to melt.

5. Add chorizo back into the mixture and allow to cook until thickened. Salt and pepper to taste.

6. Arrange tortilla chips on top of a sheet pan in an even layer, so no chips are on top of one another. Drizzle chorizo gravy over chips. Sprinkle with remaining cheese and crumbled bacon.

7. Put sheet in oven until shredded cheese melts, no more than 5 minutes.

8. Remove from oven and top with scallions, jalapenos, avocado, sour cream and cilantro.

8. Hot-honey corn salsa with scallions

This salsa is good by itself, as a topping for tacos or even as a condiment for grilled chicken or steak. It’s sweet and spicy, and a perfect way to use that in-season sweet corn we love so much this time of year.

4 ears of corn, shucked

1 jalapeno, sliced thinly and cut in half (remove seeds for less spicy dish)

1 garlic clove, minced

Juice from 1 1/4 u00bd limes

3 tbsp. honey

1 tbsp. sriracha

1/4 u00bd tsp. ground cumin

1/4 u00bc cup of cilantro, coarsely shopped

Salt and pepper to taste

1. Wrap ears of corn in foil and place directly on a hot grill or grill pan. Grill on all sides until it’s bright yellow and some of the kernels have slightly blackened, probably about 3 minutes each side or so.

2. Allow corn to cool and cut off the cob into a bowl.

3. Mix corn with jalapenos, garlic, lime juice, honey, sriracha, cumin, salt, pepper and cilantro. Place in fridge for at least 2 hours before serving.


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