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Game Day Grub 2017

Having people over to watch the big game? Be prepared feed those hungry mouths with easy, delicious meals. Jodi is adding a new recipe every day up until Super Bowl Sunday.

Slow Cooker BBQ Chicken Sliders (My EASIEST recipe ever)

  • 1 small pkg boneless skinless chicken breastspulledchickensliders
  • 1 small bottle BBQ sauce
  • 1 small bottle Italian dressing


Drizzle both bottles over chicken breasts, cover & cook on LOW for 6-8 hours. Don’t open lid until at least 6 hours. Shreds easily! Serve on rolls or pistolettes ♡ (Italian dressing gives it a tangy sauce – yum!)

Cheesy Spinach And Bacon Queso DipQueso

  • 1 pkg (10 oz each) frozen chopped spinach, thawed, drained
  • 1 lb (16 oz) Velveeta®, cut into 1/2-inch cubes
  • 4 ounces (1/2 of 8-oz pkg) Philadelphia® Cream Cheese, cubed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 8 slices cooked Oscar Mayer® Bacon, crumbled


Microwave all ingredients in microwaveable bowl on HIGH 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.

Sam’s Wings

  • 1 to 4 pounds (450g to 1.7kg) chicken wings, cut into drumettes and flats
  • 1 teaspoon (5g) baking powder per pound of chicken wingsWings
  • 1/2 teaspoon (5g) kosher salt per pound of chicken wings
  • 2 tablespoons (1 ounce; 25g) unsalted butter per pound of chicken wings
  • 2 tablespoons (1 ounce; 30ml) Frank’s RedHot Sauce per pound of chicken wings
  • Blue cheese dressing, for serving
  • Celery sticks, for serving


Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.
Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.
Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.

Slow Cooked Buffalo Chicken SlidersSlow-Cooker-Buffalo-Chicken-10b

  • 4 skinless, boneless chicken breasts
  • 1 (17.5 fluid ounce) bottle buffalo wing sauce, divided
  • 1/2 (1 ounce) package dry ranch salad dressing mix
  • 2 tablespoons butter
  • Slider or potato rolls
  • Blue cheese, feta cheese, or shredded Monterrey jack cheese


Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the rolls, and splash with the remaining buffalo wing sauce and cheese to serve.

Honey Bourbon Steak Bitessteak-tips-6

  • cup honey
  • ¼ cup packed light brown sugar
  • cup bourbon
  • ¼ cup soy sauce
  • ¼ cup Worcestershire sauce
  • ½ teaspoon red pepper flakes
  • 2 cloves garlic minced
  • 2 pounds steak (rib-eye sirloin, or filet), cut into chunks
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter divided
  • 1 (6-ounce) package mushrooms cut in quarters


In a medium bowl, whisk together honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, red pepper flakes, and garlic. Pour into a large ziptop bag. Add steak cubes and refrigerate for 2 to 4 hours.
Heat vegetable oil and 2 tablespoons butter in a cast iron pan over medium-high heat.
Add steak. You will probably need to cook it in two batches because you don’t want to crowd the pan. Cook until seared on all sides. Remove from pan. Add remaining butter to pan and cook mushrooms until browned.

Sheet Pan Nachos

  • 1 tablespoon olive oil
  • 1 pound ground beef (You can also shred chicken or pork)
  • 2 cloves garlic, minced
  • 1 (1.25-ounce) package taco seasoning
  • 12 ounces tortilla chips
  • 1 (15-ounce) can black beans, drained and rinsedHomemade Barbecue Pulled Pork Nachos
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 Roma tomato, diced
  • 1/4 cup diced red onion
  • 1 jalapeno, thinly sliced
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh cilantro leaves

Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses. Place into oven and bake until heated through and the cheese melts, about 5-6 minutes. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.

(CLICK HERE for all of  our ‘Game Day Grub’ recipes from previous years.)

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Becky Oglesby
Becky Oglesby
4 years ago

Thanks for the wing recipe Sam!! I love wings and I like that they are baked not fried! I’m going to try those this weekend..I do a different sauce though..Go Falcons!!!

4 years ago

On the chicken sliders, I thought I heard Jodi say today that she uses a bottle of barbeque sauce and a bottle of Italian dressing. The recipe above calls for ranch dressing mix. Which one is better? Or did I hear Jodi wrong?

4 years ago
Reply to  Anne

On 2/3/17 she said BBQ sauce & italian dressing to make the sliders.

Earle hill
Earle hill
4 years ago
Reply to  Anne

I actually heard her say the same thing to be used in equal amounts pretaining to both bottles… I was wondering if maybe the Italian dressing was replacing the dry ranch dressing for a different flavor

4 years ago
Reply to  Anne

Jodi did say she uses Italian dressing and BBQ sauce and she said to cook in a crock pot without opening the lid as it let’s out the flavor. I was confused when I read the recipe on line too. Both sound good though!

4 years ago
Reply to  Anne

Yep she did say a bottle of Italian dressing. She said the same size bottle of Italian as Barbecue. And she was talking about the sliders recipe.

4 years ago
Reply to  Anne

She said Italian. I was listening too. She also said to leave the lid on the entire time. I’ll have to run back out and get some Ranch. Looking forward to trying these

4 years ago
Reply to  Anne

She did say that!! That’s what I bought!! Guess we’ll find out!!

4 years ago

I heard the same thing with the sliders Anne so I’m going to try it. Good luck!

4 years ago

Great wings!!! I’ll never fry again, no need to. I let mine set for over 24 hours in the fridge and they came out so crispy but tender, absolutely perfect!

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