Game Day Apps 3.0

Game Day Apps 3.0 Dish Guides

For the Cajun Garlic Wings

Serves 2

2 lb chicken wingettes

1/3 cup dales low sodium seasoning

1/3 cup Texas Pete or similar hot sauce

1/8 t cayenne pepper

1/8 t garlic powder

Non-stick spray

Add the wings to a large bag or bowl and add in the Dales and hot sauces. Mix to combine and marinate for up to two hours.

Preheat oven to convection at 425 F or 450 F without convection.

Lay the wings out on a rack over a lined baking sheet. Spray with non-stick spray. Bake for 30-35 minutes or longer if needed until deeply browned and cooked through to at least 170 F internal.

Mix the cayenne and garlic powder together. Add the spice mix to a big bowl and toss the wings to coat in the spice blend. Serve immediately.

For the Cocktail Meatballs

Serves 6

2 lb frozen meatballs

12 oz chili sauce

14 oz can cranberry jelly sauce

2 T Dijon mustard

2 T brown sugar

1 T sambal or sriracha (optional)

1 T lemon juice

Diced green onions for garnish

Add the meatballs and all ingredients other than lemon juice and green onions to a slow cooker. Stir to combine and cook on high for 2 hours. Add in the lemon juice and stir. Serve warm garnished with green onions.

For the Sausage and Rotel Dip

Serves 4

1 lb breakfast sausage (hot or mild)

16 oz Velveeta cheese

1 can Rotel (any variety)

1 t chili powder

Add the sausage to a skillet over medium high heat. Cook and crumble until cooked through. Drain off excess fat. Add in the chili powder and stir. Add in the Velveeta in a few chunks. Break up and melt the cheese into the pan. Turn heat to medium and stir often. Add in the rotel and stir until everything is combined and cheese is fully melted. Serve warm with chips or veggie sticks.