Spend more time watching the playoffs and less time worrying about halftime snacks with these recipes that can be prepped the day before and finished on game day.
No-fuss brisket sliders
Everything you want in a tasty sandwich tucked inside a slider bun—leaving you one hand free to accept high fives from your friends.
Photo by Karen Hermann
NO-FUSS BRISKET SLIDERS
MAKES 24 SLIDERS
1 4-pound beef brisket flat
All-purpose seasoning
1 onion, sliced
1 1/2 cups barbecue sauce (divided)
1 small can chipotle peppers in adobo sauce, chopped
24 slider buns
Coleslaw
Sliced pickles (optional)
Preheat oven to 250 F. Place brisket into a large baking pan and season all over with seasoning mix. With brisket fat-side up, cover with onion slices. In a medium bowl, combine 1 cup barbecue sauce and chipotle peppers and sauce, and pour over brisket. Seal baking pan tightly with foil. Bake in preheated oven for 5 hours (1¼ hours per pound).
Remove brisket from oven and let cool slightly before removing to a cutting board. Trim off the fat cap and slice thinly; return to baking pan and spoon sauce over the sliced meat. If sauce is not as thick as you would like it, pour sauce into a medium pan and boil on medium heat until reduced by half the amount. Stir in ½ cup additional barbecue sauce. When sauce is the desired thickness, pour over sliced brisket.
Serve on slider buns with coleslaw and pickles.
Chicken taquitos
Chicken taquitos
Put points on the board when you serve this tasty Mexican dish topped with lettuce, tomatoes, cheese and onions.
Photo by Gina Moore
MAKES ABOUT 24
2 cups rotisserie chicken, shredded
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon crushed red pepper
1 tablespoon lime juice, freshly squeezed
1 cup Monterey Jack cheese
20 corn tortillas
Olive oil or vegetable spray
Topping
Shredded lettuce
Diced tomatoes
Shredded cheese
Chopped green onions
Sauces
Salsa, for dipping
Sour cream
Guacamole
Preheat oven to 400 F. Spray a large baking sheet with cooking spray.
In a large bowl combine chicken, chili powder, cumin, salt, garlic powder, paprika, pepper flakes and lime juice. Stir until well combined. Add cheese and mix well. Place tortillas, two at a time, between damp paper towels and microwave for 25–30 seconds. On each tortilla, place a tablespoon of the chicken mixture and roll up tightly. Place seam-side down on baking sheet. Continue to warm tortillas and roll up taquitos until chicken and tortillas are gone. Spray taquitos with oil spray and bake for 18–20 minutes until golden and crispy.
Place on serving tray and top with lettuce, tomatoes, cheese and onions. Serve with sauces.
Chef’s Tip
A good Mexican seasoning blend can be substituted for the chili powder, cumin, salt, pepper, paprika and crushed red pepper in this recipe.
Loaded potato skins
MAKES 8
4 russet potatoes
Olive oil or olive oil spray
1 to 2 cups shredded cheddar cheese
4 to 5 strips thick, crispy bacon, crumbled
3 scallions, sliced
1 cup sour cream
Preheat oven to 400 F. Scrub and dry potatoes and using a knife or fork, stab each one a few times. Bake for 45–60 minutes until tender. Check by softly squeezing or inserting a sharp knife. Remove from oven and let potatoes rest until cool enough to handle.
Cut each potato in half lengthwise and scoop out half of the pulp. Reserve pulp for another use. Turn each half potato upside down on baking sheet and brush or spray with olive oil. Return to oven for 15–20 minutes and bake until the skins are crispy. Remove from oven and flip over. Distribute the cheese evenly among the potatoes, followed by the bacon crumbles.
Increase oven temperature to “broiler” setting. Return potatoes to broiler for 3–4 minutes until cheese is melted and bubbly. Remove and allow cheese to cool slightly before serving. Garnish with scallions and serve with sour cream.
Chef’s Tip
What to do with the baked potato “insides” after making potato skins? Use them to make cream of potato soup, shepherd’s pie, potato pancakes or salmon croquettes.
Homemade chunky guacamole
Homemade chunky guacamole
Whip up fresh guac for your friends and family in a matter of minutes.
Photo by Gina Moore
MAKES APPROXIMATELY 2 CUPS
3 avocados
1 jalapeno, seeded and minced
½ small red onion, minced
1 handful cilantro, chopped
Juice of one lime
Kosher salt
Black pepper, freshly ground
Tortilla or pita chips, for dipping
Into a medium bowl, scoop out avocados and mash with a fork. Mix in jalapeno pepper, red onion, cilantro and lime juice. Season with salt and pepper. Serve with pita or tortilla chips.
If not serving immediately, cover with plastic wrap, making sure the wrap is pressed down onto the surface of the avocado mixture. This will prevent the guacamole from turning brown on top.
Chef’s Tip
When working with peeled, sliced and/or chopped avocados, squeeze in lemon or lime juice to prevent browning.
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Related story
Make your own pita chips—Pita chips are the perfect tool for scooping up hummus, guacamole, salsa and just about any other dip. Chef Belinda shows you how easy it is to make your own in this video recipe.
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BELINDA SMITH-SULLIVAN is a chef and food writer who lives in Trenton, where she is a member of Aiken Electric Cooperative. She has a culinary degree from Johnson & Wales University and is certified in wine studies from the Culinary Institute of America in Napa Valley, Calif. Her articles have been published in several regional magazines and in her blog, “The Flying Foodie.”