4 recipes to make for you and your friends on game day

Roasted Peppers

Ingredients:

2 Red Bell Peppers

2 Yellow Bell Peppers

1 (14 oz jar) Peppadews, drained

1 TB olive oil

1 TB balsamic vinegar

Salt and pepper to taste

Directions:

  • on your grill over high heat, add the red and yellow bell pepper. Cook on each side for three minutes until completely charred
  • remove from grill and place in bowl, cover with plastic wrap
  • allow to steam this way for 10 minutes
  • remove the plastic and then lightly rub away the charred peel
  • taking a sharp knife remove the seeds and membrane of the pepper
  • cut in strips and cool
  • cut peppadews into strips as well
  • combine all peppers in a bowl and lightly season with olive oil, balsamic vinegar and salt and pepper
  • refrigerate up to a week

 

 

Pickled red onions and jalapenos

 

Ingredients:

2 red onions, peeled and thinly sliced

6 jalapenos, seeded and thinly sliced

16 oz. Apple Cider Vinegar

1 cup brown sugar

8 whole Allspice

4 bay leaves

1 tsp Kosher salt

Directions:

  • in a saucepan heat the apple cider vinegar, brown sugar and salt
  • bring to a simmer over high heat
  • place onions and peppers in a glass bowl
  • add bay leaves and pour over the onions/jalapenos
  • add to cool and cover
  • place in refrigerator for up to a week. Ready to eat after about 8 hours

Buffalo Chicken Dip

Ingredients:

1.5 LB chicken boneless chicken breast, grilled and diced

2 LB cream cheese, allow to soften before using

1 PT half and half

2 cups shredded cheddar cheese

½ tsp garlic, finely minced

4 TB Buffalo sauce

Salt and pepper to taste

Dried chives (optional)

Directions:

  • place half and half and cream cheese into a sauce pan and over medium/heat whisk together until well combined
  • fold in cooked chicken and cook for 10 minutes additional
  • add cheese, buffalo sauce and season with salt and pepper if needed
  • CAN BE SERVED NOW, BUT CAN ALSO BE REFRIDGERATED FOR 2-3 DAYS UNTIL READY TO SERVE
  • place in oven proof pan topped with additional cheese if desired, bake in oven at 225 degrees if desired

Pulled Pork Butt

Ingredients:

6 LB pork shoulder roast, boneless, cut into 4” x 4” chunks

2 yellow onions, peeled and sliced

1 TB olive oil

2 cans Kingdom Blond Ale

2 TB your favorite BBQ Rub

Directions:

  • lightly season pork shoulder with your favorite BBQ Rub
  • allow to sit for 30 minutes, grill over high heat, approximately 4-5 minutes per side
  • heat a stock pot over medium/high heat and sauté onions for approximately 5 minutes
  • add the grilled pork to stock pot
  • add Ale, and if needed add water so all the pork is cover
  • cover with lid and cook at medium high heat for 2 hours
  • to test doneness the pork should shred with very little effort
  • remove the pork and shred, return to cooking liquid and toss together
  • lightly season with your favorite BBQ Rub, it’s now ready to go
  • to put the recipe over the top place in a smoker for one hour at 225 degree

More recipes:

Sign up to receive a weekly email from FOX4 with the recipes we featured on our FOX4 newscasts.

Click here to add your name to the list.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.