Superbowl

Party Foods

These biscuit bombs take tender, shredded chicken tossed in tangy Buffalo sauce, wrap them in buttery biscuit dough, then bake them to golden perfection.

Cooking spray

3/4 c. shredded cooked chicken

1/4 c. Frank's RedHot buffalo wing sauce

2 tbsp. mayonnaise

1/4 tsp. kosher salt

1 (12-oz.) can Pillsbury biscuit dough

1/2 c. shredded Monterey Jack cheese

1/4 c. crumbled blue cheese (optional)

2 tbsp. unsalted butter, melted

2 tsp. ranch seasoning

Ranch dressing and blue cheese dressing, for serving (optional)

Arrange a rack in center of oven; preheat to 350°. Grease an 8" round pan with cooking spray. In a medium bowl, mix chicken, wing sauce, mayonnaise, and salt.

Flatten each biscuit round with your fingers until 1/4" thick. Spoon a Tbsp.-sized scoop chicken mixture into each round. Divide Monterey Jack and blue cheese (if using) over chicken mixture. Tightly gather seams together to form a ball, pinching seams close. Arrange balls seam side down in prepared pan.

In a small bowl, mix butter and ranch seasoning. Brush over dough.

Bake biscuits until just beginning to turn golden brown, 10 to 12 minutes. Brush with ranch butter again and continue to bake until toasted and golden brown, about 5 minutes more.

Transfer biscuits to a platter. Serve with ranch dressing and blue cheese dressing alongside (if using).

Buffalo Chicken Biscuit Bombs

Our copycat Chili's Nashville hot mozzarella sticks are the ultimate cheese pull inside of a slightly sweet, smoky, and spicy breading and sauce.

1 lb. part-skim mozzarella

1 c. (120 g.) all-purpose flour

1 tsp. kosher salt

1 tsp. paprika

1/2 tsp. cayenne

2 large eggs

1 tbsp. hot sauce

2 c. panko breadcrumbs

Canola oil, for frying

2 tbsp. cayenne

1 tbsp. light brown sugar

2 tsp. paprika

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/2 tsp. kosher salt

Ranch dressing, for serving

Copycat Chili's Nashville Hot Mozzarella Sticks

Looking for an easy tailgate recipe? This tailgate tots—layered in mason jars—are the easiest, most adorable treat to wow at tailgates and Super Bowl parties.

1 32-oz. package tater tots

8 slices bacon, chopped

1/4 c. freshly chopped chives

1 container sour cream

2 tbsp. butter

2 tbsp. all-purpose flour

1 c. whole milk

1 2/3 c. sharp cheddar

1/4 tsp. chili powder

Heat grill to medium.

Spray two disposable pie plates with cooking spray and spread tater tots in a single layer in each. Grill for about 20 minutes, stirring regularly. Set aside. 

Meanwhile, fry the bacon in a sauté pan over medium heat, then place on a paper towel-lined plate to drain excess grease.

Make the cheese sauce: In a deep-walled sauté pan over medium heat, melt butter. Sprinkle in flour, whisking to combine to create a slurry. Gradually pour in milk, whisking the entire time, to form a thin sauce. Gradually stir in cheddar and chili powder, mixing until everything has combined. Remove sauce from heat.

Layer tater tots into small bowls or wide-mouthed mason jars. Top with cheese sauce, bacon, sour cream, and chives. Repeat layers until you’ve reached the top of the containers. 

Tailgate Tots

Check out this easy recipe for French Dip sliders that transform your favorite sandwich into a crowd-pleasing, shareable app for game day or any potluck.

5 tbsp. unsalted butter, divided

1 large yellow onion, thinly sliced

2 thyme sprigs, plus 1/2 tsp. chopped fresh thyme leaves

Kosher salt

Freshly ground black pepper

12 slider buns, halved

1 lb. thinly sliced&nbsp;deli roast beef

12 slices provolone

1 tsp. chopped fresh parsley, plus more for serving

1/4 tsp. garlic powder

1 tbsp. clove garlic, finely chopped

1 1/2 c. low-sodium beef broth

1 tbsp. Worcestershire sauce

Place bottom halves of slider buns on a large baking sheet. Top with roast beef, cheese, and onions. Close with top buns.

In a small heatproof bowl, microwave 2 Tbsp. butter until melted. Brush on top of buns.Sprinkle with parsley and garlic powder; season with salt.

Transfer sliders to a platter. Top with parsley. Serve with au jus alongside.

French Dip Sliders

Chicken Sashimi is a daringly exotic, deliciously fresh, and unfathomably unique dish that pushes the boundaries of typical culinary adventures. Serve it as a stunning appetizer that is guaranteed to leave a lasting impression.

200g of top quality, sashimi-grade organic chicken

50ml of soy sauce

20g of freshly grated wasabi

10g of pickled ginger

Clean the chicken breast and carefully slice it into thin pieces

Arrange the chicken sashimi on a serving platter

Serve the chicken sashimi with the soy sauce, freshly grated wasabi, and pickled ginger on the side

Chicken Sashimi

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